coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with 27 amazing images.
coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney is a unique accompaniment to South Indian snacks. Learn how to make onion chutney with coriander leaves.
To make coriander onion chutney, heat 6 tsp of oil in a broad non-stick pan, add the urad dal and sauté on a medium flame for 2 to 3 minutes. Add the onions, asafoetida, tamarind pulp, 2 red chillies and salt and sauté on a medium flame for another 2 minutes. Keep aside to cool slightly. Once cooled, put it in the mixer along with the coriander and ¼ cup of water and blend to a coarse paste. Keep aside. Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the remaining red chillies and sauté on a medium flame for a few seconds. Pour the tempering over the prepared chutney and mix well. Serve immediately or store refrigerated in an air-tight container and use within a day.
Both coriander and onion have a strong flavour and aroma, that come together well in this dhaniya pyaaz ki chutney. The chutney is blended till coarse and thus it lends a good mouthfeel.
Tamarind and a selection of spices like asafoetida and red chillies add to the pungency, making sure that the onion chutney with coriander leaves really kindles your gastronomic juices.
Serve this dhaniya pyaaz ki chutney with South Indian snacks snacks like dosa, idli, onion uttapam etc. Serve them as an accompaniment or spread it on dosa and uttapam to have a snack with a difference!
Tips for coriander onion chutney. 1. Ensure to soak the urad dal tough just for 15 minutes. This helps in quick sauteing and roasting. 2. Also ensure to drain the dal well after soaking. It should not have water. 3. Saute the dal and onion on a medium flame and not high flame. Sauteeing on high flame might burn the urad dal. 4. Since this chutney has onions, it is best to use it within a day.
Enjoy coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with step by step photos.
masala pav recipe | Mumbai street style masala pav | masala pav roadside snack | with 34 amazing images.
masala pav recipe | Mumbai street style masala pav | masala pav roadside snack is a twist to famous pav bhaji which also features on fast food restaurant menu. Learn how to make Mumbai street style masala pav.
To make masala pav, heat the butter and oil in a deep kadhai or a large tava and add the cumin seeds. When the seeds crackle, add the red chilli-garlic paste and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Add the capsicum and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, coriander-cumin seeds powder, pav bhaji masala, salt and ¾ cup hot water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mash it lightly using a potato masher. Add the coriander and lemon juice, mix well and cook on as medium flame for 1 minute, while stirring occasionally.
Then to make Mumbai street style masala pav, push the masala on the sides of the tava. In the centre add 1 tbsp butter, 1 tsp red chilli-garlic paste, 1 tsp coriander and 1/4th of the masala and cook on a medium flame for 1 minute, while stirring occasionally. Slit 2 pavs vertically, open and place it on the masala and cook for 1 minute. Invert the pavs and place little more masala on top. Spread the masala evenly over the pav till it gets evenly coated from all the sides. Repeat steps 2 to 4 to make 3 more masala pav plates. Serve the masala pav immediately with lemon wedges.
Quick and easy masala pav roadside snack, is made by stuffing spicy tomato-onion gravy inside butter-laden ladi pav. Sometimes, the masala pav is just roasted on the tava with butter, loads of coriander and pav bhaji masala. Ask for cheese along with it for a richer feel.
The appealing colour of the Mumbai street style masala pav recipe, we will is the use of red chilli-garlic paste made using Kashmiri red chillies. Spicy food lovers can toss in some extra chilli powder for added spice flavour and enjoy it hot as a starter or evening snack.
While serving don't forget to serve with lemon wedges. Freshly squeezed lemon juice adds the necessary tang to masala pav. You can also try other Mumbai street food snacks like Kanda Bhaji Pav and Samosa Pav and also check out our collection of Pav Bhaji Recipes.
Tips for masala pav. 1. For the Mumbai street style masala pav recipe, we will first make the homemade red chilli-garlic paste. For that remove the stems of the Kashmiri red chillies and discard them. 2. You will get around half cup of chilli-garlic paste which can be stored and kept in the freezer and used further to make Pav Bhaji. 3. The authentic way of making masala pav is by using a large tawa but, we are making use of kadhai to avoid spillage. 4. Add the chilli powder. Spicy food lovers can toss in some more chilli powder.
Enjoy masala pav recipe | Mumbai street style masala pav | masala pav roadside snack | with step by step photos.
corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with 31 amazing images.
corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki is a wonderful steamed snack which can lure anyone with its soft texture. Learn how to make Gujarati sweet corn panki.
Panki is a thin pancake which has a unique way of cooking. It has a homely aroma and rustic flavour which is achieved by cooking the pankis in between banana leaves. Here a unique batter of grated sweet corn, besan and rava is used to make this delicious and attractive Indian corn coriander panki.
Without onion, garlic or any overwhelming spices, this dish is very soothing to the palate. Yet, this Gujarati sweet corn panki has a very irresistible flavour, thanks to coriander, green chillies. Enjoy this hot and fresh with tongue-tickling green chutney You can view many more Gujaratifarsans.
Tips for corn panki. 1. You can make the batter in advance and prepare the panki when you want to eat them. 2. Panki means cooked between the banana leaves or corn leaves. A Tarla Dalal member suggested you can also use corn mielie leaves and that works well. 3. You can cook 3 to 4 pankis at one time on a tava. 4. If the mixture is too watery, add besan. 5. Let the guest remove the banana leaves when you serve them. That way the panki will remain hot and retain steam.
Enjoy corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with step by step photos.
khichdi pakora recipe | leftover khichdi pakoda | Gujarati khichdi na bhajiya | with 23 amazing images.
khichdi pakora recipe | leftover khichdi pakoda | Gujarati khichdi na bhajiya is a quick fix crunchy tea time snack. Learn how to make leftover khichdi pakoda.
To make khichdi pakora, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 12 equal portion and roll each portion into a ball. Heat the oil in a deep non-stick kadhai and deep-fry 4 pakodas at a time on a medium flam or till they are golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup.
Well, nobody would ever be able to guess that this delicacy is made from leftover khichdi! So crispy outside and so delectably chewy inside, this flavourful Gujarati khichdi na bhajiya is made by reinforcing moong dal khichdi with besan which helps to bind the khichdi.
A few aroma and flavour enhancers like sesame seeds and coriander make the perfect crisp leftover khichdi pakoda. Serve them hot and fresh. As a variation, leftover khichdi can be replaced with leftover rice too!
Tips for leftover khichdi pakora. 1. Serve khichdi pakora | leftover khichdi pakoda | immediately with green chutney. 2. Serve khichdi pakora | leftover khichdi pakora | with tomato ketchup. 3. During monsoons, Gujarati khichdi na bhajiya goes well with chai. 4. Add 1 tablespoon water to the batter if required. This depends if your khichdi is dry or not.
Enjoy khichdi pakora recipe | leftover khichdi pakoda | Gujarati khichdi na bhajiya | with step by step photos.
sprouts tikki recipe | protein rich moong sprouts tikki | healthy sprouts cutlet | with 19 amazing images.
protein rich moong sprouts tikki is a healthy and delicious evening snack that you can binge eat without having to worry about the calories. Learn how to make sprouts tikki recipe | protein rich moong sprouts tikki | healthy sprouts cutlet |
Moong sprouts are a protein boost. Sprouted moong is beneficial in relieving the symptoms of anaemia by building haemoglobin levels due to its high iron count. The fiber from sprouted moong has also been linked to lower LDL cholesterol (bad cholesterol) levels, thus decreasing the risk of heart diseases, help to maintain high blood pressure.
The healthy sprouts cutlet recipe is a healthy, tasty and diabetic friendly cutlet and has a natural protein source for the vegetarians. Serve these fibre-rich Sprouts Tikkis hot and crisp, as light evening snack along with a cup of Masala tea.
Tips to make sprouts tikki: 1. Instead of oil you can use olive oil to cook the tikki. 2. Cook the tikkis on medium flame so that they get cooked evenly from inside also. 3. You can also add finely chopped onion for the crunch.
Enjoy sprouts tikki recipe | protein rich moong sprouts tikki | healthy sprouts cutlet | with detailed step by step photos.
moong sprouts and spring onion tikki recipe | diabetic friendly moong sprouts cutlet | healthy moong tikki | moong sprout cutlet Indian snack | with 17 amazing images.
moong sprouts and spring onion tikki recipe | diabetic friendly moong sprouts cutlet | healthy moong tikki | moong sprout cutlet Indian snack is a non-fried starter which can be served as a part of a healthy meal. Learn how to make diabetic friendly moong sprouts cutlet.
To make moong sprouts and spring onion tikki, blend the moong sprouts in a mixer to a coarse mixture without using any water. Transfer the moong sprouts mixture into a deep bowl, add all the remaining ingredients and mix well. Divide the mixture into 12 equal portions and roll each portion into a 37 mm. (1½”) diameter tikki. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook all the tikkis on it, using 1 tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately with mint and onion chutney.
Everybody yearns for a treat once in a while! Here is a perfectly enjoyable snack, made keeping diabetic norms in mind. These scrumptious diabetic friendly moong sprouts cutlet are made with fibre and iron-rich moong sprouts bound together by oats flour, which contains beta glucan, a unique type of soluble fibre that helps control blood sugar.
Spring onion whites and greens enhance the flavour, texture and aroma of this tasty moong sprout cutlet Indian snack, which is made with very little oil to make it suitable for diabetics with heart problems too. People aiming weight loss can also relish on healthy moong tikka. They are a wise choice than fried tikkis.
To make a satiating meal take a Tortilla, spread some Mint and Onion Chutney and Cabbage, Carrot and Lettuce Salad, place two tikkis on top and wrap it up.
Tips for moong sprouts and spring onion tikki. 1. Cook the moong sprouts till they are 85% cooked. They should be crunchy and not mushy. 2. Further blend them till coarse and not fine. 3. Roll and shape the tikkis slightly thin and flat so they cook well from within on the tava.
Enjoy moong sprouts and spring onion tikki recipe | diabetic friendly moong sprouts cutlet | healthy moong tikki | moong sprout cutlet Indian snack | with step by step photos.
wheat dimsum recipe | healthy atta momos | vegetable and paneer steam dumplings | with 38 amazing images.
wheat dimsum, a delightful healthier twist on the classic momos. Learn how to make wheat dimsum recipe | healthy atta momos | vegetable and paneer steam dumplings |
wheat dimsum, also known as momos , are a delicious and healthy steamed dumpling option. The key ingredient is whole wheat flour, which creates a nutritious and slightly chewy wrapper.
healthy atta momos are a delicious and guilt-free twist on the popular street food. Made with whole wheat flour, they offer a wholesome base for a variety of nutritious fillings like steamed vegetables, tofu, or lentils.
Packed with fiber and essential nutrients, these wheat dimsum are a perfect choice for health-conscious individuals. Enjoy them steamed for a low-calorie vegetable and paneer steam dumplings, you can pan-fry them for a crispy texture, all without compromising on taste.
Serve these nutritious healthy atta momos with a fiery momos chutney for a perfect appetizer or light meal.
pro tips to make wheat dimsum recipe: 1. Let your dough rest for at least 30 minutes after kneading. This allows the gluten to relax, making it easier to roll out thin and elastic wrappers. 2. Sauté the vegetables to dry out any excess moisture. This prevents the filling from leaking out of the momos. 3. Grease your steamer thali lightly to prevent sticking. 4. Serve the wheat dimsum recipe | healthy atta momos | vegetable and paneer steam dumplings | immediately to enjoy its best flavours.
Enjoy wheat dimsum recipe | healthy atta momos | vegetable and paneer steam dumplings | with detailed step by step photos.
pasta and vegetable salad recipe | easy Indian pasta salad with veggies | marinated pasta salad | zero oil whole wheat pasta vegetable salad | with 30 amazing images.
pasta and vegetable salad recipe | easy Indian pasta salad with veggies | marinated pasta salad | zero oil whole wheat pasta vegetable salad is a flavourful way of enjoying whole wheat pasta minus the excess calories. Learn how to make easy Indian pasta salad with veggies.
To make pasta and vegetable salad, first make the salsa. For that, combine all the ingredients in a bowl and mix well while mashing with the back of a spoon. Keep aside. Combine all the ingredients in a deep bowl and mix gently. Put the salsa and toss well. Refrigerate for ½ hour and serve chilled.
If you thought pasta dishes are always loaded with calories, due to cheese and white sauce commonly used in their preparation, have a look at this zero oil whole wheat pasta vegetable salad – and you will change your mind.
Here, a minimal amount of whole wheat pasta is prepared as a marinated pasta salad along with crunchy and colourful veggies, which not only contribute antioxidants and fibre, but also team up well with the pasta to improve the overall texture and flavour.
Interestingly, the zero oil whole wheat pasta vegetable salad is not drowned in an oily or creamy dressing; instead it is perked up with a herby tomato salsa, which gives the dish a real boost! Thus this salad can be enjoyed as an occasional treat by health conscious people. Serve with Hearty Red Lentil Soup and Suran Chana Dal Tikkis.
Tips for pasta and vegetable salad. 1. Cook the pasta a la dente i.e. till the pasta is cooked but firm to bite into. 2. Tomato cubes can be replaced with capsicum cubes. 3. Remember to chop the tomatoes finely for the salsa. The water that oozes out after refrigerating the salsa is a great flavour enhancer.
Enjoy pasta and vegetable salad recipe | easy Indian pasta salad with veggies | marinated pasta salad | zero oil whole wheat pasta vegetable salad | with step by step photos.
bread pakora recipe | Mumbai style bread pakora | Punjabi bread pakora with aloo stuffing | stuffed bread pakora | with 20 amazing images.
We have brought you a very famous Mumbai Street Food, quick evening snack and Indian breakfast which is famous and widely eaten all over India that is bread pakora. Pokara are fritters which are derived from India. Usually, pakora's can be made with potatoes, brinjal, onions, paneer and many more.
Bread pakora is a versatile recipe and is loved by all the generations also it is super quick and easy to make. Bread pakora can be made with and without stuffing. We have made bread pakora stuffed with potato filling. It is definitely a treat to your taste buds.
For those who thought Vada Pav and Pav Bhaji to be the only bread-based roadside snacks, Bread Pakora is sure to be an eye-opener.
We have divided the procedure of bread pakora into 2 steps, first to make the aloo stuffing, heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds. Add the potatoes, green peas, turmeric powder, ginger-green chilli paste, coriander and salt, mix well and cook on a medium flame for 2 minutes. Mixture for stuffing is ready!! Further, to proceed making the bread pakora. Place a slice of bread on a clean, dry and flat surface and spread a portion of the aloo masala evenly over it. Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces. Heat the oil in a deep non-stick kadhai, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper. Serve Punjabi bread pakora with aloo stuffing immediately with meetha chutney, teekha chutney or sukha lehsun ka chutney.
Although these batter-fried bread fritters are available all over the country, Mumbai’s street-side vendors have their signature creations, which are a class apart. Prepared with or without fillings such as aloo and green peas, this mouth-watering deep-fried snack gets all the more exciting when topped with a variety of chutneys. Enjoy it hot and fresh off the Kadhai customized to your taste.
A perfect snack to have to have as an evening tea snack with a cup of hot Masala Chai or cool Falooda.
Enjoy bread pakora recipe | Mumbai style bread pakora | Punjabi bread pakora with aloo stuffing | stuffed bread pakora | with detailed step by step photos and video below.
cabbage pancakes recipe | Indian vegan cabbage pancakes | healthy mini cabbage pancakes | cabbage besan chilla quick Indian snack | with 30 amazing images.
cabbage pancakes recipe | Indian vegan cabbage pancakes | healthy mini cabbage pancakes | cabbage besan chilla quick Indian snack is a quick fix snack with most ingredients available in our pantry. Learn how to make Indian vegan cabbage pancakes.
To make cabbage pancakes, combine all the ingredients in a deep bowl along with approx. ½ cup water and mix well. Grease a non-stick mini uttapa pan with a little oil. Pour a little batter in each uttapa mould and spread it lightly. Cook on a medium flame, using a little oil till they turn golden brown in colour from both the sides. Repeat steps 2 to 4 to make more mini pancakes. Serve immediately.
An enhanced version of chila, Indian vegan cabbage pancakes are delicious and wholesome. What is more, it can also be prepared in a jiffy, making it a great start to a busy day.
Moreover, these cabbage besan chilla quick Indian snack are quite versatile. The besan can be replaced with other flours like jowar flour, bajra flour or even ragi flour. To make a Jain version of these pancakes, you just have to avoid the use of onions. Try them at snack time, they appeal to adults and kids alike.
The use of besan adds protein to these healthy mini cabbage pancakes, while cabbage apart from being low in calories and carbs also abounds in fibre and vitamin C, which makes them suitable for diabetics, heart patients and weight-watchers too! Serve hot and fresh with green chutney.
Tips for cabbage pancakes. 1. To make the batter, add water gradually as the quantity of water usually depends on the quality of the flour. 2. If the batter turns out to be runny, add 1 to 2 tablespoons of besan. 3. If the batter is too thick, add 1 to 2 tablespoons of water. 4. Remember to grease the uttapam pan with oil in each batch. 5. If you are making these pancakes for kids, we suggest you replace chopped green chillies with green chilli paste and adjust it as per your child’s liking. 6. You can also add other veggies like grated carrot or green like chopped spinach.
Enjoy cabbage pancakes recipe | Indian vegan cabbage pancakes | healthy mini cabbage pancakes | cabbage besan chilla quick Indian snack | with step by step photos.
falafel recipe | Lebanese falafel | Lebanese falafel stuffed in pita bread | homemade falafel in pita bread | with 41 amazing photos
Falafel is a middle eastern deep fried snack (Lebanese snack). It is an Arab food. falafel are great source of protein as they are made with kabuli chana. Falafels are usually fried but if you are looking for healthier option you can also bake them!
Falafel bullets are made with soaked overnight and drained kabuli chana (white chick peas) , garlic (lehsun) ,onions, parsley, coriander (dhania), mint leaves (phudina) and cumin seeds (jeera) powder all ground together in a food processer. And the mixture is then taken out in a bowl and green chilli paste + baking powder are added to it and mixed together. Small balls are equally shaped out of the mixture and fried.
Further to make Lebanese falafel stuffed in pita bread we have made a dip using curd, garlic, spring onion and sugar.
Then the leavened pita bread is lined with tongue-tickling garlic chutney, topped with a tangy curd dressing and packed with scrumptious deep-fried Lebanese falafel ‘bullets’ made of a kabuli chana batter.
I would like to share some important tips to make the perfect falafel recipe. 1. Mix well and our falafel bullet mixture is ready. If making falafel for the first time and you are afraid of the falafel disintegrating, then add 1-2 tbsp of refined flour for binding. 2. You can make the tahini dip in advance and store in the fridge.
This Middle-Eastern falafel is quite filling, and looks and tastes exotic as well, so you can serve it with tea or at a party too.
Serve the Falafel as soon as you assemble it, because it will get soggy if you let it soak in the dressing for too long.
Enjoy how to make falafel recipe | Lebanese falafel | Lebanese falafel stuffed in pita bread | homemade falafel in pita bread | with detailed step by step photos below.
aloo chaat recipe | Mumbai roadside aloo chaat | Delhi aloo chaat | with 28 amazing images.
aloo chaat is a popular Mumbai roadside aloo chaat made from baby potatoes, marinated in Indian spices and sautéed in oil, and topped with moong, sev, curds, garlic chutney, sweet chutney and green chutney. We have added chana dal to aloo chaat which gives a nice crunch.
There are many ways to make aloo chaat recipe and ours is the Mumbai roadside aloo chaat style. In some parts of the country they deep fry the baby potatoes but we have cooked it on a non stick pan. Ours is a easy and quick aloo chaat recipe.
Delhi aloo chaat is made by deep frying the potatoes. We have made Mumbai roadside aloo chaat healthier by boiling the baby potatoes and then cooking it on a non stick pan.
Notes and tips on aloo chaat recipe. 1. To make the Aloo Chaat , we first have to wash and boil the potatoes. For that, wash the baby potatoes under running water till clean. Scrub them with the help of a brush if there is any mud and dirt stuck to it. 2. Add the baby potatoes to the boiling water and cook on a medium flame till the baby potatoes are completely cooked. They should not be very soft or else they will break on cooking. The cooking might take around 18-20 minutes on a medium flame with closed lid. 3. Add the dried mango powder for a pleasant sour (khatta) taste to the marinade. 4. Now add the besan for binding so that the potatoes don’t release water. 5. Mix gently with the help of two spoons and keep aside to marinade for 5 to 7 minutes. This is a very important step as the potatoes need to take on the flavour of the marinade. 6. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally, till they are heated through and get a little browning on them. Once cooked perfectly, you can see all the masalas coat the potatoes very nicely.
We show you in detail how to cook the baby potatoes for aloo chaat. Then comes the preparation of the marinade and cooking of baby potatoes. Finally detailed step by step on how to assemble the aloo chaat recipe.
Delhi aloo chaat has a fan-following of its own, especially in the bitter cold Delhi winter, when its spiciness and warmth rejuvenate the soul.
Planning a chaat party? Check out our collection of exciting recipes of chaat like Moong Dahi Misal, Chole Tikki Chaat and Khasta Kachori Chaat. Also do check out for more recipes of Mumbai Street Foods.
Enjoy how to make Aloo Chaat recipe with detailed step by step photos and video.
hara bhara soya tikkis recipe | vegetable soya cutlet | veg soya tikki | with 36 amazing images.
veg soya tikki is one of the best sources of protein and this Soya Cutlet is a great way to include soya in your diet. Learn how to make hara bhara soya tikkis recipe | vegetable soya cutlet | veg soya tikki |
hara bhara soya tikki recipe is an tasty protein rich snack. I have used spinach and chickpeas as the binding agent and that makes it even higher on the protein and iron rich.
The goodness of soya, garlic and spinach is reinforced in these vegetable soya cutlet. Fibre from soya and spinach along with garlic inhibit cholesterol synthesis in the body, helping to maintain normal blood cholesterol levels.
Flavoured with garlic, ginger and green chillies these are crispy on the outside, soft juicy inside. Dip veg soya tikki into tomato ketchup or green chutney and enjoy a delicious and healthy protein rich hara bhara soya tikkis as a party appetiser or as teatime snack.
Tips to make hara bhara soya tikki: 1. Use your hands to mix and form a soft dough. 2. Shape each portion into a 50 mm. (2”) flat round tikkis with the use of your hands. 3. Flip over the tikkis using a spatula so that the tikkis doesn’t break.
Enjoy hara bhara soya tikkis recipe | vegetable soya cutlet | veg soya tikki | with detailed step by step images.
green moong dal and carrot pancake recipe | paneer, carrot green moog dal cheela | healthy moong dal pancake | with 32 amazing images.
green moong dal and carrot pancake recipe | paneer, carrot green moog dal cheela | healthy moong dal pancake is a delectable snack which is a nourishing alternative to deep-fried options. Learn how to make paneer, carrot green moog dal cheela.
To make green moong dal and carrot pancake, soak the green moong dal in enough hot water in a deep bowl for 2 hours. Drain and keep aside. Combine the dal, green chillies and curds in a mixer and blend it till smooth. Transfer the mixture in a deep bowl add the besan, carrot, paneer, asafoetida, baking powder, salt and approx. ¼ cup of water, mix well and keep aside. Heat a non-stick mini uttapa pan and grease with little oil. Pour 1 tbsp of the batter in each uttapa mould and spread it lightly. Cook on both sides, using a little oil till they turn golden brown in colour from both the sides. Repeat steps 5 to 7 to make 14 more mini pancakes in 2 more batches. Serve immediately with green chutney.
Mini pancakes are a handy snack, which can be served anytime, whether to kids returning from school or to guests at a party. And, when made with a different batter, such as paneer, carrot green moog dal cheela, it becomes a unique and memorable treat.
These green moong dal and carrot pancake are a pretty sight to behold, with a light greenish colour, speckled with flakes of cottage cheese and grated carrot, and they also have a nice and peppy flavour, thanks to the addition of curds to the batter. Cooking them in a mini uttapa pan is an easy way to complete large batches with minimal effort, but in case you don’t have one, you could always pour out small uttapas in a regular tava itself.
Diabetics, heart patients and weight watchers can relish these delicious mini healthy moong dal pancake for breakfast or evening snack. The protein from the moong dal and paneer adds enough protein to satiate you as well as nourish the cells of the body. Carrots, on the other hand, provide vitamin A – a nutrient which is necessary for eye and skin health.
Tips for green moong dal and carrot pancake. 1. Serve with paneer, carrot green moog dal cheela green chutney. 2. If you don't have a mini uttapa pan then use a non stick tava to make the pancake. 3. Press down with a spatula to see that the pancake cooks evenly.
Enjoy green moong dal and carrot pancake recipe | paneer, carrot green moog dal cheela | healthy moong dal pancake | with step by step photos.
chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda | with 27 amazing images.
chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda is a crispy Indian snack perfect with a cup of masala chai. Learn how to make Indian chana dal pakora.
To make chana dal bhajiya, combine the chana dal and enough hot water in a deep bowl and soak for 1 hour. Drain well. Combine the chana dal, coriander, green chillies, garlic and ginger in a mixer without using any water and blend to a coarse paste. Transfer the paste into a deep bowl, add all the other ingredients along with 1 tbsp of water and mix well. Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture in the oil and deep-fry a few at a time till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup.
Instead of using besan, this unusual crunchy chana dal pakoda is made with a mixture of soaked and ground chana dal flavoured with crunchy onions, pungent garlic, fiery green chillies, peppy ginger and aromatic coriander leaves.
The batter is reinforced with a little bit of rice flour which makes it firmer and improves the colour and crispness. You will be surprised that common ingredients from our pantry can make a tempting snack like Indian chana dal pakora which is gobbled by all within a few minutes.
These lentil fritters are super crispy and must be enjoyed immediately after preparation. Try other bhajiya recipes like Crispy Potato Bhajias or Banana Bhajiya.
Tips for chana dal bhajiya. 1. Coriander can be replaced with mint leaves. 2. Jains can avoid the use of onions and garlic. 3. Once the oil is hot, always try frying one bhajiya to begin with. If it disintegrates, add little rice flour, mix well and continue frying.
Enjoy chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda | with step by step photos.