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Moong Sprouts Pesarattu recipe | sprouts dosa | healthy sprouts Pesarattu | with 28 amazing images. moong sprouts pesarattu is a healthy dosa for pregnancy, diabetics, weight loss. Learn to make sprouts dosa. Moong is a blessing from Mother Nature, and this powerhouse of nutrients only gets more potent when sprouted! Here, we have modified a traditional snack of Andhra Pradesh, the Pesarattu. We have made moong sprouts pesarattu using sprouted moong with a little besan for binding, instead of the usual batter of moong dal and rice. Spiced with green chillies and ginger, this moong sprouts pesarattu gets all the more toothsome with the addition of onions. While in the traditional version, the dosas are topped with finely chopped onions, it can be a bit cumbersome to eat these dosas without the onions spilling out unless you are used to it. So, in moong sprouts pesarattu recipe we have mixed the onions into the batter itself, making it easier to prepare and serve while retaining the same exciting flavour. Pro tips for moong sprouts pesarattu: 1. Press down gently with a spatula while cooking moong sprouts pesarattu. 2. Use coconut oil instead of processed seed oil in the recipe. 3. Make sure you grease the tava every time you make Pesarattu. 4. See step by step on how to sprouts moong or buy ready made sprouted moong in the Indian sabzi market. 5. Add besan (bengal gram flour). Besan is a healthy and important ingredient to use in binding. 5. Add salt to taste. We added 1/4th tsp salt. If you are suffering from high blood pressure, reduce the salt or avoid it. 6. Batter should be dropping consistency. Enjoy Moong Sprouts Pesarattu recipe | sprouts dosa | healthy sprouts Pesarattu | with step by step photos.

ragda patties | chaat ragda patties | ragda recipe | ragda patties street food | with 60 amazing images. Ragda Patties, one of the most famous street foods of Mumbai, is a satiating snack that is loved by people of all ages. From being a street food, it has grown in stature to become a popular dish in many Indian restaurants all over the world. This tongue-tickling Ragda Patties treat is made of two components – crisp and succulent patties served with hot and spicy ragda. The ragda is made of cooked white peas in a spiced delicious gravy ; while the tava-cooked patties are made of mashed potatoes, perked up with a proper mix of desi spices. The ragda can be made spicy or mild, as per your taste. The patties are conveniently tava-cooked and not deep-fried. This gives them a nice mouth-feel, which is crisp outside and soft inside. In this Ragda Patties recipe, we have stuffed the patties with mint and coriander to give it a flavourful twist. Sometimes, it is also stuffed with soaked chana dal. You can come up with your own version with a different filling too! You can prepare the patties and the ragda beforehand. Assemble the chaat and top it with crunchy sev and onions just before serving. Serve Aam Lassi Slush or Watermelon Slush as an afters to this chaat. Enjoy how to make Ragda Patties recipe with detailed step by step photos below.

instant oats dosa recipe | oats dosa | healthy oats dosa | oats rava dosa | with 19 amazing images. Watching weight and on a diet, bored of having the usual meals? Try out this instant oats dosa recipe. Here a couple of readily-available, everyday ingredients come together to make a quick and easy oats dosa. Instant Oats Dosa recipe, How to make Instant Oats Dosa. Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boos The Instant Oats Dosa, as the name suggests, does not require you to grind and ferment a batter. Just mix together oats and a couple of other ingredients with curds, throw in some onions, green chillies et all for flavour, and the batter is ready to cook. To make instant oats dosa batter, in a deep bowl, take 1/2 a cup oats flour. It is available in market in pre-packaged form but, if you don’t find one or wish to make oats flour at home, simply roast the rolled oats or quick cooking oats till light brown and aromatic. Cool it completely and blend in a mixer jar to a smooth powder. Further, add rice flour which will provide crispiness to the dosa also, add semolina and curd. Add finely chopped onions. You can also add curry leaves, ginger, cashew nuts and cumin seeds in this batter. Other vegetables like coconut, carrot, capsicum can also be used. Add green chillies, coriander and season it. Mix it well by adding water and make sure the batter is lump free. If you are not making the dosas immediately, the rava will absorb the water so, adjust the consistency and then make theinstant oats rava dosa. If the batter is too thin, it will surely stick to the pan and form lumpy oats dosa. In that case, add 1-2 tbsp of rice flour to the batter. To make the dosa, take a tava, sprinkle little water and wipe it with a tissue or a cloth, pour a ladle full of batter and spread it in a circular motion. Apply oil or ghee on the edges of it and cook till golden brown. Serve instant oats dosa immediately with green chutney or coconut chutney. Let’s see why this is called healthy oats dosa. Made from oats, rava, curds and onions this has all healthy ingredients except for the rava. Oats are a great source of protein for Vegetarians. It is rich in soluble fibre which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. However rava is an issue so we would say that have this oats dosa in moderation. The oats dosa is really quick to make, you can also make it for breakfast or quick evening snack. This cannot be made as a thin oats dosa, but slightly thick like Uttapa. It also needs to be cooked on both sides. Enjoy instant oats dosa fresh and hot off the tava. You can also try other recipes with oats like Oats Methi Muthia and Oats Idli. Enjoy instant oats dosa recipe | oats dosa | healthy oats dosa | oats rava dosa | with detailed step by step recipe photo and video below.

instant rava uttapam recipe | jhatpat suji uttapam | onion tomato rava uttapam | with 23 amazing images. instant rava uttapam recipe | jhatpat suji uttapam | onion tomato rava uttapam is a versatile dish that can be made for breakfast or supper, or as an evening snack for kids. Learn how to make onion tomato rava uttapam. To make instant rava uttapam, combine the semolina, curds, salt and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to ferment for 1 hour. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour ¼ cup of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") diameter thick circle. Pour a little oil on the top and edges and sprinkle ½ tbsp of onions, ½ tbsp. Of tomatoes, ½ tbsp of coriander and ¼ tsp of green chillies evenly over it. Again pour a little oil over it and press it lightly. Turn over and cook on the other side till it turns light brown in colour. Repeat steps 2 to 5 to make 5 more uttapas. Serve immediately with coconut chutney. Jhatpat suji uttapam, interestingly, this recipe is not a quick-fix that uses soda to rise the batter, nor does it require planning the previous day, as an hour is all that it takes for the semolina batter to ferment, thanks to the quick action of curds. With tangy tomatoes, pungent onions, and the perky combo of coriander and green chillies, this onion tomato rava uttapam has all that is to be desired. Serve it with freshly-made coriander or coconut chutney. For a kid-friendly version of instant rava uttapam, avoid the use of green chillies and make these uttapams in a mini-uttappa pan. Kids are sure to find these dainty uttapams attractive. And with some generous amount of cheese along with veggies, it will be a super hit! Tips for instant rava uttapam. 1. The rava used in this recipe is regular semolina used for upma and not idli rava. 2. It is important to chop the green chillies finely. 3. Serve right off the tava to enjoy its perfect taste and texture. Enjoy instant rava uttapam recipe | jhatpat suji uttapam | onion tomato rava uttapam | with step by step photos.

quick rice panki recipe | no fermentation rice panki | rice flour and urad dal panki | with 25 images. quick rice panki is quick as there is no fermentation required. Learn to make rice flour and urad dal panki. quick rice panki steamed in between banana leaves is a favourite Gujarati snack. Urad dal flour helps to bind the panki batter and make very thin pankis. To make quick rice panki, combine the rice flour, urad dal flour, curds, green chilli paste, cumin seeds, oil, salt and 3/4 cup of water and mix well. Keep aside. Put 1 tbsp of the batter on the greased side of a banana leaf. Cover with another banana leaf and cook on a tava till done. Tips for quick rice panki: 1. Spread the batter with the back of a spoon on the banana leaf. 2. Press the panki using a flat spoon, ladle while cooking so that it gets evenly cooked. 3. After cooking quick rice panki | no fermentation rice panki | rice flour and urad dal panki | discard banana leaves. 4. Mix well with a whisk. Don't use a spoon to mix as all the lumps will not break. Serve the quick rice pankis hot from the tava and let your guests peel off the banana leaves and enjoy the steaming hot pankis with spicy green chutney. Enjoy quick rice panki recipe | no fermentation rice panki | rice flour and urad dal panki | with step by step photos.

besan paratha recipe | masala besan paratha | besan ke parathe | zero oil besan paratha | with 54 amazing images. besan paratha recipe | masala besan paratha | besan ke parathe | zero oil besan paratha is a satiating Indian meal when paired with a bowl of curd. Learn how to make masala besan paratha. To make besan paratha, combine all the ingredients in a deep bowl and knead into a dough using approx. ½ cup of warm water. Cover and keep aside for 20 minutes. Keep aside. Knead the dough well and divide the dough into 6 equal portions. Keep aside. Roll a portion of the dough into a 75 mm. (3") diameter cylindrical paratha using a little whole wheat flour for rolling. Brush with a little oil and seal up the paratha in a flat ball. Roll it up tightly and again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre. Again roll the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha on it, using little oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 6 to make 5 more parathas. Serve immediately. Besan has a rich and appetising aroma and is often used for binding or to make sweets. However, we have innovatively used roasted besan along with taste givers like ginger-green chilli paste to make besan ke paratha. The addition of mint and coriander gives the masala besan paratha a flavourful boost. A bowl of dahi and aam ka achar is a true wholesome desi meal. Health conscious can reach out for zero oil bean paratha. This simple yet tasty paratha is loaded with fibre and vitamin B complex. You just need to make sure that you serve this fat free paratha immediately on preparation, while it is still fluffy and soft, as it tends to get dry upon cooling. Serve with fatless maa ki dal or rajma saagwala or just plain low fat curds. Tips for besan paratha. 1. Use warm water to knead the dough. This helps to make parathas soft. 2. Also oil your hands to knead the dough for smoothening after 20 minutes of resting time as besan tends to stick to your hands. 3. Use enough wheat flour for rolling as besan tends to stick while rolling too. Enjoy besan paratha recipe | masala besan paratha | besan ke parathe | zero oil besan paratha | with step by step images.

paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha | with 39 amazing images. paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha is a one dish meal in itself. Learn how to make matar paneer paratha. To make paneer stuffed green pea paratha, for the green pea dough, combine the green peas, green chillies and 2 tbsp of water in a mixer and blend into a smooth paste. Combine all the ingredients including the green pea mixture in a deep bowl and knead into a soft dough using little water. Cover with a lid and keep aside for 10 minutes. For the paneer stuffing, combine the raisins and enough water in a small bowl and keep aside for 10 minutes. Drain well. Combine all the ingredients including the raisins in a deep bowl and mix well. Divide the paneer stuffing into 6 equal portions and keep aside. Divide the dough into 6 equal portions. Roll each portion of the dough into a 75 mm. (3”) diameter circle and place a portion of the paneer stuffing in the center of the circle. Bring together all the sides in the center, seal tightly and again roll out into a circle of 150 mm. (6”) diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the parathas on a medium flame using little oil till golden brown spots appear on both the sides. Serve immediately. A unique dough of whole wheat flour and green peas forms the base of this interesting recipe. The outcome is made more irresistible by stuffing these wholesome parathas with fresh paneer and juicy raisins. The spikiness of green chillies and the semi-sweetness imparted by raisins are wonderfully balanced, making this a memorable dish. Indeed, any day on which you serve these delightful matar paneer paratha is bound to become a special occasion worth remembering! The fabulous aroma and vibrant colour of this paratha ensure that you are attracted to try it! And once you taste paneer stuffed green pea paratha, its finger-licking flavour makes you want more. Green peas and green chilli paste add a lot of zing to the paratha dough, while a wholesome stuffing of paneer and raisins adds a succulent dimension to it. You can gain in fibre from whole wheat flour and green peas which will ensure a healthy digestive system. The paneer will add enough calcium and protein to support bone health. Thus these healthy paneer green peas paratha are a must try. Health conscious, heart patients, diabetics and weight-watchers can replace full fat paneer with low fat paneer if they have been advised to restrict the amount of fat in their diet. They can also reduce the oil to knead the dough and cook the paratha. Tips for paneer stuffed green pea paratha. 1. You might not need water to knead the dough as green peas have been blended with water. So add water only if needed. 2. You can make fresh paneer or low fat paneer at home. 3. If you are making these parathas for kids, it is wise to replace finely chopped green chillies with green chilli paste in the stuffing. Enjoy paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha | with step by step photos.

oats adai recipe | oats spinach pancake | healthy oats recipe for weight loss | Indian vegetable oats adai | keerai adai | with 33 amazing images. oats adai recipe | oats spinach pancake | healthy oats recipe for weight loss | Indian vegetable oats adai | keerai adai is an instant healthy snack for people of all ages. Learn how to make oats spinach pancake. To make oats adai, combine all the ingredients in a deep bowl along with 1½ cups of water and mix well. Cover with a lid and keep aside for 15 minutes. Heat a non-stick tava (griddle), grease it with ¼ tsp of oil, pour a ladleful of the batter on the tava (griddle), spread it in a circular motion to make a 125 mm. (5") adai and cook it using ¼ tsp of oil till it turns golden brown in colour from both the sides. Repeat step 3 to make 7 more adais. Serve immediately with green chutney. Adai is one of the most popular South Indian snacks. It is a slightly thicker pancake compared to dosas, and is made with a spicy batter of rice and pulses. Here, we have made a modern variant using crushed oats - Indian vegetable oats adai. The keerai adai is quick and ready in minutes. This recipe is made with a batter of oats and spinach boosted with flavourful ingredients like onions, green chillies, ginger and spice powders. Oats being rich in fibre, this healthy oats recipe for weight loss will keep you full for quite some time. It is also packed with nutrients, such as the folic acid, iron and leutin from spinach, which help to increase haemoglobin levels and benefit the heart too. Diabetics too can include this oats spinach pancake in their meals. With a perfect crunch and awesome flavour, this is a good recipe to enjoy for breakfast! Tips for oats adai. 1. To make the batter, add water gradually. 2. The batter has to be of pouring consistency. 3. If the batter has become thin, you can add 1 to 2 tablespoons of crushed oats. 4. If the batter is too thick, adjust the consistency by adding little water. 5. Spinach can be substituted with chopped fenugreek leaves. Enjoy oats adai recipe | oats spinach pancake | healthy oats recipe for weight loss | Indian vegetable oats adai | keerai adai | with step by step photos.

A combination of healthy flours and vegetables is used to make these nourishing rotis. Cabbage adds crunch to this multi-flour roti while methi gives it a classic aroma and flavour. A squeeze of lemon gives the Nutritious Cabbage and Methi Rotis a tongue-tickling tang, avoiding the urge to have a spicy pickle as an accompaniment. Enjoy the rotis hot and fresh, right off the tava. You can also try other stomach-friendly Indian breads like Pumpkin Paratha or Suva Buckwheat Roti .

Mysore masala dosa recipe | Mumbai style roadside Mysore masala dosa | Mysore Dosa | with 65 amazing images. This is Mumbai’s own version of Mysore masala dosa. While the traditional Mysore masala dosa features chutney-smeared dosas with a simple potato masala rolled inside it, Mumbai’s street vendors offer a more exotic version, in which crispy dosas are smeared with a sweet, spicy and tangy Mysore chutney and rolled up with a unique masala of chopped and grated veggies perked up with our very own pav bhaji masala. This gives it an absolutely peppy and ‘local’ taste, as well as an interesting mouth-feel! Very sumptuous, this snack is nothing short of a complete meal, when served with hot sambhar and fresh coconut chutney . I would like to suggest 7 tips to make the perfect Mysore masala dosa. 1. In case if you have purchased the dosa batter from the market and you find it thick, then add water as required to get a pouring consistency batter. 2. Add some sooji (rava) to get crispy brown dosas. 3. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 4. To make the Mumbai style roadside Mysore masala dosa, heat a non-stick tava. Grease it with ½ tsp of butter. Butter for greasing is used to season the tava and form a layer that helps in easy removal of the dosa after cooking. This initial greasing is done only once before making the dosas. 5. Sprinkle little water on the tava, it should sizzle immediately. If the water is not sprinkled, the excess fat will make the spreading of Mysore masala dosa very difficult. 6. Wipe the tava using a clean muslin cloth or folded tissue. This is to clean and make the tava ready for spreading the dosa batter. If there is any fat on the tava, the dosa will not spread evenly. 7. Spread the dosa batter in a circular motion using a ladle. Our website has a huge collection of over 129 dosa recipes, glance through these different types of Dosa recipes to learn more dosa varieties. Enjoy how to makeMysore masala dosa recipe | Mumbai style roadside Mysore masala dosa | Mysore Dosa | with detailed step by step photos and video below.

pizza base without oven recipe | Indian style pizza base on tawa | how to make pizza base without oven | with 8 amazing images. easy homemade pizza base without oven is a boon for millions of Indian's who don’t have an oven at home. Learn how to make easy Indian style pizza base on tawa. Our Indian style pizza base is made from easily available ingredients like maida, instant dry yeast, olive oil and sugar. To make pizza base without oven, combine 2 tbsp of lukewarm water and dry yeast in a small bowl and mix well. Cover with a lid and keep aside for 5 minutes. Combine the plain flour, yeast-sugar mixture, olive oil and salt in a deep bowl and knead into a soft dough using enough water. Cover the dough with a damp muslin cloth and keep aside for 1 hour. Press the dough lightly to remove the air and divide the dough into 3 equal portions. Roll each portion into a 175 mm. (7”) diameter circle with the help of plain flour and prick each circle evenly using a fork. Heat a non-stick tava (griddle) and put the rolled circle over it, the pricked side facing upwards. Cover it with a lid and cook on a medium flame for 2 to 3 minutes. Turnover and again cover it with a lid and cook on a medium flame for 2 minutes. Use as required. Have you been thinking that you cannot make a pizza at home because you don’t have an oven? Well, you can – and our idea is not as silly as borrowing an oven from somebody. You can make pizza base on tawa. Cooking the rolled pizza dough covered on a tava makes it as good as the original, oven-baked one. It’s the same ingredients, mixed in the same proportions and kneaded also the same way. Just the pizza base is cooked without oven. Load easy homemade pizza base without oven with your favourite sauces and toppings, and you are all set to enjoy an awesome pizza right away. You can use this base and make pizzas like Baby Corn and Sweet Corn Pizza in A Pan or Pizza in A Pan. Tips for pizza base without oven. 1. Ensure the maida is free of lumps. 2. The packet of instant dry yeast should have been opened recently. If it is too old the dough might not rise well. 3. At step 6, while rolling a portion of the dough, keep the other 2 portions covered with damp muslin cloth so that they do not dry up. Enjoy pizza base without oven recipe | Indian style pizza base on tawa | how to make pizza base without oven | easy homemade pizza base without oven | with step by step photos and video below.

roti recipe | chapati recipe | phulka recipe | how to make soft roti | Indian roti | with 15 amazing images. Roti is the daily bread for millions of Indians. No meal is complete without phulka and we show you easy it is to make them. All ingredients to make roti recipe is easily available in Indian kitchens. To make roti recipe, combine the whole wheat flour, oil and salt and knead into a smooth soft dough using enough water. Keep aside for 15 to 20 minutes. Cover and keep the dough aside for 15 to 20 minutes. Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle. Cook the roti on a non stick tava and then cook it on an open flame till it puffs up. This is how to make soft roti. I would like to share some important tips to make the perfect roti recipe. 1. To make the roti dough, you will need a thali called parat, i.e. a stainless steel flour dough kneading plate. In this plate the flour won’t spread and fall off and also will be easy to knead the dough. 2. When adding water, taking care to add water little by little as required or else the dough will be sticky and difficult to knead. The quantity of water depends upon the quality of flour. 3. The dough for rotis should be soft and not stiff as for puris. Also if the dough is very soft it will be sticky and you will be unable to roll. 4. Rolling the roti is not as difficult, start rolling lightly from the centre in a circular motion. If you put a lot of pressure while rolling the roti will not roll nice and round. Use more flour for rolling if you find it difficult to roll, but not much or else the rotis will be hard. 5. Don’t cook Indian roti on the open flame for too long or else the rotis will burn and become hard. We love rotis as they are made from whole wheat flour which is very healthy. Whole wheat flour is excellent for diabetics, heart and weight loss as they will not shoot up your blood sugar levels as they are a low GI food. In Mumbai, plain roti is a popular Mumbai street food. Packed in a newspaper, 4 large rotis are sold for Rs 12 and is picked up by busy working Mumbai housewives who have no time to cook. Simple logic, carry your sabzi from home and buy the roti on your way to work. Have your roti with some sukhi sabzi or quick sabzi or vegetarian curry. Enjoy roti recipe | chapati recipe | phulka recipe | how to make soft roti | Indian roti | with detailed step by step photos and video below.

homemade samosa patti recipe | how to make samosa patti | homemade samosa sheet | samosa patti for samosa | with 15 amazing images. homemade samosa patti recipe | how to make samosa patti | homemade samosa sheet | samosa patti for samosa is a truly handy ingredient to have in stock. Learn how to make samosa patti. To make samosa patti, combine the plain flour, oil and salt in a deep bowl and knead into a firm dough using approx. ¼ cup of water. Divide the dough into 10 equal portions. Roll a portion of the dough into a 175mm. (7”) diameter circle using a little plain flour for rolling. Keep aside. Roll 1 more portion of the dough into a 175mm. (7”) diameter circle using a little plain flour for rolling and spread ¼ tsp of oil evenly over it and sprinkle little plain flour. Put the rolled portion over the dusted circle and roll again into a 200 mm. (8”) diameter circle. Heat a non-stick tava (griddle) and cook it on a medium flame for 30 seconds on each side. Place it on a clean, dry surface and cut 12. 5mm. (1/2”) from both the ends and then cut into three equal long strips of 50 mm. (2”) each to get 6 strips when separated. Repeat steps 3 to 7 to make 24 more samosa pattis. Store in freezer bag and use as required. In this recipe, we show you how to make and store homemade samosa patti. You have to make a dough and roll and cook it for only 30 seconds on each side because it is meant to be undercooked. If you overcook it, you cannot make good samosas with it later. Once done, you can cool and store them in an airtight Ziploc bag in the freezer for around 2 months. You can mix up a tasty filling, stuff it into the samosa patti for samosa and deep-fry to instantly make yummy snacks like Hariyali Samosa or Spring Rolls. You can even come up with your own interesting creations using homemade samosa sheet. We know people who deep-fry strips of patti and use it to make a chaat; toss it up with sauces and veggies like an instant pasta; or sauté patti strips with veggies and masalas to make a quick-fix South Indian kotthu parotta! Basically, the uses are bound only by your imagination. Tips for homemade samosa patti. 1. Before each use, remove the number of pattis you need and let them thaw at room temperature before using. If you attempt to use the frozen stuff directly, they will crack and break when you fold. 2. Also ensure that your freezer is not overloaded because that will reduce the performance and cause the foods to spoil. Enjoy homemade samosa patti recipe | how to make samosa patti | homemade samosa sheet | samosa patti for samosa | with step by step photos.

masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | with 31 amazing images. masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla is a satiating Indian bread which is sure to please everyone – be it a kid or an adult. Learn how to make leftover khichdi paratha. To make masala khichdi paratha, combine all the ingredients in a deep bowl, mix well and knead into a soft dough, using little water. Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5”) diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of oil, till they turn golden brown colour from both the sides. Serve hot with curd. Many elders believe that if you want to have a quick and healthy meal, there’s nothing like khichdi! They are very right. Khichdi is so healthy even the leftover should not be wasted. So, here is a way of making khichdi paratha combined with whole wheat flour and besan. The khichdi thepla is a great breakfast option, but can be carried to work as well if you wish. They are filling and nourishing, and tasty too thanks to an assortment of flavourful additions to the dough. With a cup of curd or dahi aloo ki sabzi, these khichdi ki roti make a complete meal. Tips for masala khichdi paratha. 1. Serve masala khichdi paratha with curd. See how to make curd. 2. We love to use moong dal khichdi or toovar dal ni khichdi in making masala khichdi paratha. 2. Serve leftover khichdi paratha with achar. 3. Serve Gujarati khichdi ki roti with lehsun ki chutney. Enjoy masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | with step by step photos.

Mysore sada dosa recipe | Mumbai style roadside Mysore Sada Dosa | with 25 amazing images. Hmmm, when you want to have a quick and light meal, but are in too perky a mood for sada dosa, then go for the Mysore sada dosa which is not too heavy on the tummy but still has a nice, semi-spicy flavour, thanks to the mysore chutney! Mysore masala dosa without the Mysore masala (which consists of a potato based vegetable stuffing) is Mysore sada dosa. I would like to suggest 7 tips to make the perfect Mysore sada dosa. 1. In case if you have purchased the dosa batter from the market and you find it thick, then add water as required to get a pouring consistency batter. 2. Add some sooji (rava) to get crispy brown dosas. 3. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 4. To make the Mumbai street style Mysore sada dosa, heat a non-stick tava. Grease it with ½ tsp of butter. Butter for greasing is used to season the tava and form a layer that helps in easy removal of the dosa after cooking. This initial greasing is done only once before making the dosas. 5. Sprinkle little water on the tava, it should sizzle immediately. If the water is not sprinkled, the excess fat will make the spreading of Mysore sada dosa very difficult. 6. Wipe the tava using a clean muslin cloth or folded tissue. This is to clean and make the tava ready for spreading the dosa batter. If there is any fat on the tava, the dosa will not spread evenly. 7. Spread the dosa batter in a circular motion using a ladle. You can even make Mysore Barley Dosa which is a nutritious version of this sada dosa. Mysore Masala Dosa with Green Chutney is another variant of mysore dosa with spicy green chutney. Our collection of recipes for Breakfast Idlis, Dosas and Appe has more than 180 recipes which you can make to relish a scrumptious South Indian Breakfast. Enjoy how to makeMysore sada dosa recipe | Mumbai style roadside Mysore Sada Dosa | with detailed step by step photos below.
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