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rice and besan pancake recipe | besan rice mini uttapam | besan chawal na pudla | besan bhaat na pudla | with 19 amazing images. Leftover rice and besan (gram flour) pancake is a delicious and versatile recipe that transforms leftover rice into a tasty and nutritious dish. Learn how to make rice and besan pancake recipe | besan rice mini uttapam | besan chawal na pudla | besan bhaat na pudla | A rice and besan pancake, also known as a besan chawal na pudla or besan cheela, is a savory and satisfying Indian breakfast dish made with a simple batter of rice flour, gram flour (besan), spices, and water. A besan chawal na pudla is a simple yet delicious dish with a symphony of textures and flavors. A satisfying crunchy texture with a savory goodness. These quick-fix besan rice mini uttapam are not only a great way to use up leftover rice but also a nutritious and flavorful option for breakfast or a light dinner. This recipe is the best way to use leftover rice. Serve these rice and besan pancake hot with green chutney, to enjoy its best flavours. pro tips to make rice and besan pancake recipe: 1. Leftover rice works best for this recipe as it's drier and provides a better texture to the pancakes. 2. Shredded carrots, chopped spinach, or grated beetroot can add extra flavor, texture, and nutrients to your pancakes. 3. Use a non-stick pan: This will prevent the pancakes from sticking and make flipping them easier. Enjoy rice and besan pancake recipe | besan rice mini uttapam | besan chawal na pudla | besan bhaat na pudla | with detailed step by step photos.

Dhokli, a traditional Gujarati favourite is transformed into a diabetic-friendly treat by using whole-wheat flour, soya flour and fenugreek leaves. Combined with wholesome toovar dal, these healthy dhoklis are a sumptuous one dish fare for one and all. Although prepared with minimal fat, and without any sugar or jaggery, to favour diabetics, the Soya Methi Dal Dhokli is irresistibly tasty!

sev usal recipe | Gujarat street food sev usal | sev usal chaat | enjoy with amazing 36 photos. Everyone of you might have heard of the very famous Maharashtrian snack "Usal", here we have given it a twist by transforming it into a chaat. sev usal is a very famous Gujarat street food from Vadodara. Chaat are popular savoury snack around India. sev usal chaat is made using assortments of chutneys, spices, crunchy bites like papdi, sev, tikkis, boond, puri. If you have guests coming over, you can win them with this recipe. Easy to make sev usal, all you need to do is prepare everything before hand toss everything while serving and serve immediately. Sev usal chaat is a unimaginably scrumptious treat and has a vibrant burst of flavors. The procedure of making sev usal is divided into two steps. First is making the ragda and second is assembling it. For making ragda, we have taken soaked white peas over night and cooked them in pressure cooker. Make sure that you do not over cook them or the sev usal chaat might be mushy, we need the white peas to give a mouth fill. Once the white peas are cooked, drain them and make the tempering. Take oil in a deep non stick pan, add mustard seeds and asafoetida, this spice also known as hing helps in digestion; as pulses and dals are hard to digest. Add onions and tomatoes, you can also use tomato puree if you wish to. Once these are cooked, add Indian spices like red chilli powder, turmeric powder, coriander powder, salt and little water and cook. Add cooked vatana, corainder leaves which add freshness and lemon juice for a tangy hint. Add water, make sure you do not add excessive water as we do not want our radga to be runny. And our ragda for sev usal is ready. You can use this ragda for various other chaats too. After the ragda is prepared, the next step is assembling it. So to assemble it, take a little portion of ragda in a bowl. Top it with little garlic chutney, green chutney and meetha chutney. You can adjust he quantity of chutneys according to your preference of sweet or spicy. To add nice bite to the sev usal add boiled and chopped potatoes and onions, add coriander leaves and lastly add sev. Our Gujarat street food sev usal is ready to be served!! I make sev usal for my family on weekends for evening snack and sometimes even for dinner. It is really quick and easy to make. All the condiments used to make it are also home made. This recipe will give you a palatable and delightful experience and is surely a treat. You can relish this famous sev usal recipe | vadodara special sev usal | sev usal chaat with pav, onions and lemon slices. Enjoy sev usal recipe | vadodara special sev usal | sev usal chaat with step by step photos given below.

instant suji handvo recipe | vegetable rava handva in kadhai | crispy suji handva | with 29 amazing images. instant rava handvo recipe is easy, healthy and delicious recipe which gets ready within minutes. Learn how to instant suji handvo recipe | vegetable rava handva in kadhai | crispy suji handva | vegetable rava handva in kadhai is a quick, delicious, and healthy breakfast recipe prepared using rava, curd and nutrients packed mixed vegetables. crispy suji handva is a quick and easy version of popular Gujarati snack. instant suji handvo is crispy on the outside and soft inside. Its unqiue flavour is sure to please you family. crispy suji handva can be a great breakfast or snack option. Tips to make instant suji handva: 1. Use fresh curd to make this recipe. 2. We suggest you to serve it immediately or else it may become chewy later. 3. Instead of eno fruit salt you can add baking soda. Enjoy instant suji handvo recipe | vegetable rava handva in kadhai | crispy suji handva | with detailed step by step photos.

dahiwali roti recipe | curd roti | Gujarati dahi wali roti | Gujarati snack vaghareli rotli | left over roti recipe | with 21 amazing images. dahiwali roti recipe | curd roti | Gujarati dahi wali roti | Gujarati snack vaghareli rotli | left over roti recipe is a quick fix snack for hungry kids. Learn how to make curd roti. To make dahiwali roti, combine the curds with 1 cup of water in a deep bowl and mix well using whisk. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds and urad dal. When the mustard seeds crackle, add the chapati pieces and sauté on a medium flame for a few seconds. Switch off the flame, add the curd-water mixture, turmeric powder, jaggery, chilli powder and salt. Switch on the flame, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the coriander, cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. A soup-style snack that you can prepare from leftover chapatis, Gujarati dahi wali roti is flavourful yet easy to prepare. You will surely enjoy the refreshing flavour of buttermilk, balanced well with jaggery, spice powders and an aromatic tempering. You will surely enjoy the perfect balance of sweet and spicy taste of this Gujarati snack vaghareli rotli. Serve it fresh with a peppy garnish of coriander. You can also try other recipes like Idli-Upma or Wagharelo Rotla. Tips for dahiwali roti. 1. The chapati pieces should not be very small, else the dish will turn lumpy. 2. Make sure that the curd-water mixture is whisked well, perhaps using a hand blender, so that there are no lumps to ruin the appearance and mouth-feel of this dish. 3. Also switch off the flame before adding the curd water mixture, so it does not split. 4. Chop the jaggery finely if possible, so it dissolves quickly. 5. It is also common to add coriander powder along with chilli powder. 6. Serving this dish immediately is very important. Enjoy dahiwali roti recipe | curd roti | Gujarati dahi wali roti | Gujarati snack vaghareli rotli | left over roti recipe | with step by step photos.

A delicacy from the heartland of Gujarat, Handvo is a unique dish baked in a Kadhai over a traditional tempering and sautéed veggies. Here, we have used a batter of green moong dal which gives a homely flavour and enticing mouth-feel. Ingredients like spinach, onions, coriander and others add to the flavour, while a tempering of sesame really uplifts the aroma. Take care while turning over the handvo, as it must be done slowly without breaking it. Together with peppy green chutney, the Green Moong Dal and Palak Handvo makes an amazing Evening Tea Snacks It can also be served along with a full meal, as a starter.

dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack | with 6 amazing images. dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack can be enjoyed for breakfast or at snack time. Learn how to make Gujarati chola dal pandoli. To make dal pandoli, wash and soak the chola dal in enough water in a deep bowl for 3 hours. Drain well. Combine the chola dal, spinach, green chillies, curds and 1 tbsp of water in a mixer and blend it till smooth. Transfer the mixture into a deep bowl, add the asafoetida and salt and mix well. Add the fruit salt over the batter and mix it gently. Tie a muslin cloth on top of a deep vessel, which is half-filled with water and heat till the water boils. Put spoonfuls of the batter on the muslin cloth at regular intervals. You can make 5 pandolis at a time. Cover the vessel with a dome-shaped lid and steam in a steamer for 5 to 7 minutes. Repeat steps 6 and 7 to make 5 more pandolis in one more batch. Serve immediately with green chutney. Pandoli is a Gujarati snack cooked in a unique style using a double boiler. Most commonly made with moong dal, but here is a variation using chola dal. Further we have spinach while blending to enhance its colour and flavour while adding a touch of nourishment to palak pandoli. This Gujarati chola dal pandoli is reinforced with nutrients like protein, iron and folic acid. Protein is necessary for the maintenance of cells in the body and the iron helps in transporting oxygen to these cells. This healthy steamed snack is a great substitute to fried vadas, tikkis and pakodas. Served it with green chutney or fresh garlic chutney it can be enjoyed all health conscious individuals as well those who have diabetes or heart problems. Tips for dal pandoli. 1. It is very important to soak the dal for a few hours to increase its digestibility. So plan for it in advance. 2. You can also make pandolis in moulds. 3. Spinach can be replaced with other greens like cauliflower leaves. Enjoy dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack | with step by step photos.

An upma like dish made with powdered rotlas, the Wagharelo Rotla is a classic, time-tested way to make use of leftover rotlas. The characteristic taste and aroma of rotlas linger on even after they are powdered, and when cooked with ingredients like onions, ginger, garlic and green chillies, the powdered rotlas transform into a dish that is too yummy to resist. Slightly spicy, the Wagharelo Rotla is a wonderful breakfast option for cold winter days. In case you love this dish too much and want to make it with fresh rotlas too, you may do so by all means. But as soon as you make the rotlas, apply some ghee on them and allow them to rest for at least two hours before blending. Otherwise you will end up with a paste instead of a powder. Try your hand at other interesting bajra based snacks like the Bajra Onion Muthia and Bajra, Rice and Sprouts Moong Puda .

makai ni khichdi recipe | Gujarati corn khichdi | sweet corn khichdi | with 26 amazing images. makai ni khichdi recipe | Gujarati corn khichdi | sweet corn khichdi is a unique khichdi with a sweet taste. Learn how to make Gujarati corn khichdi. To make makai ni khichdi, heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and green chillies. When the seeds crackle, add the corn and sauté on a slow flame for 5 minutes. Add ½ cup of water, milk, sugar and salt and mix well. Cover with a lid and cook on a slow flame for more 12 to 15 minutes or till the corn is tender, while stirring frequently occasionally. Add the lemon juice, mix well and cook for another 1 minute. Serve immediately garnished with coriander. Sweet corn khichdi is a very tasty dish made using tender corn cobs. Of course, corn by itself is a very tempting ingredient! But, the intelligent choice of spices that complements the corn adds to the lure of this dish. But if you are making this khichdi for kids, you can avoid adding the green chillies. The winning touch to this Gujarati corn khichdi is the perfect balance of important ingredients like sugar, lemon juice and salt—so pay a lot of attention to it. This makai ni khichdi can be served as a snack or at dinner time with a pickle like methia keri or even methia no masalo. In fact, many Guajarati's prefer mixing this methia no masalo with the corn khichdi to enjoy as a meal with perfect sweet and spice combo. Tips for makai ni khichdi. 1. Use a grater with medium to thick holes. Grating the corn cob with thin holes might make it watery. 2. Cook the Makai khichdi on a slow flame only to get the best flavour and also to prevent it from burning. Enjoy makai ni khichdi recipe | Gujarati corn khichdi | sweet corn khichdi | with step by step photos.

moong dal palak chilla recipe | Indian palak moong dal cheela | healthy spinach and lentil crepes | spinach lentil pancake | with 32 amazing images. moong dal palak chilla recipe | Indian palak moong dal cheela | healthy spinach and lentil crepes | spinach lentil pancake is a perfect example of taste and health in one platter. Learn how to make Indian palak moong dal cheela. Chilla is a thin, pancake like snack that is very popular in Gujarat and Maharashtra. The Indian palak moong dal cheela is made of a wholesome batter of moong dal and spinach, perked up with a couple of commonly available spice powders and pastes. A dash of crushed cumin boosts the aroma and flavour of the spinach lentil pancake further, making it absolutely awesome. Chillas are meant to be had as soon as they are cooked, to enjoy the slightly-crisp fresh texture, so make sure you relish them right off the tava. These pancakes are loaded with fiber – a nutrient which helps to maintain gut health. The spinach is a good source of iron which helps to boost hemoglobin levels and avoid fatigue setting in. The moong dal in healthy spinach and lentil crepes lends protein to nourish the cells of the body including the immune cells to fight various diseases. With not too many carbs to offer, these pancakes are a wise choice for those on a weightloss diet and low carb diet as well as for diabetics too! Tips for moong dal palak chilla. 1. Serve palak moong dal pudla with green chutney. See how to make green chutney. 2. Spinach lentil pancake goes beat with chaas for breakfast. See how to make chaas. Enjoy moong dal palak chilla recipe | Indian palak moong dal cheela | healthy spinach and lentil crepes | spinach lentil pancake | with step by step photos.

potato handvo recipe | bateta no handva | instant potato handvo | with 32 amazing images. batata handvo is a unique handva recipe made with potatoes and spicy cheesy stuffing. It is easy to make and is a great dish to serve for breakfast or keep for a tiffin box. Learn how to make potato handvo recipe | bateta no handva | instant potato handvo | instant potato handvo is a delightful Gujarati snack that combines the flavors of potatoes with the unique texture of veggies, cheese and tempering. It is crispy on the outside and gooey cheesy inside. The roasted sesame seeds phenomenally boost the aroma of this dish, making it truly irresistible. It is quick and prepared in under 30 minutes. cheesy potato handvo is generally served with spicy green chutney and ketchup. It is easy to make and loved by all kinds of age groups. Do give this one a try! pro tips to make potato handvo recipe: 1. Make sure the batter is spread evenly to ensure even cooking. 2. Add your favorite vegetables to the batter: This will make the handvo more nutritious and flavorful. 3. Add a tempering of mustard seeds, sesame seeds, and curry leaves: This will enhance the flavor of the handvo. 4. If the potatoes have excess moisture, then just add a little more cornflour to make the dough. Enjoy potato handvo recipe | bateta no handva | instant potato handvo | with detailed step by step photos.

ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi | with 42 amazing images. ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi is a satiating and spicy one dish meal. Learn how to make Gujarati ram khichdi. To make ram khichdi, clean, wash and soak the moong dal and rice in enough water for 10 to 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker and add the cumin seeds, cloves, cinnamon and bayleaf. When the cumin seeds crackle, add all the vegetables, turmeric powder, chilli powder and garam masala and sauté on a medium flame for 3 to 4 minutes. Add the rice, moong dal and salt and sauté on a medium flame for another 2 minutes. Add 4 cups of hot water, mix well and pressure cook for 3 to 4 whistles. Allow the steam to escape before opening the lid and mix well. Serve hot with kadhi and papad. An easy-to-make khichdi from the Gujarati town of Kathiyawad! A perfect combination of dals, rice and loads of mixed vegetables makes this rice and moong dal vegetable khichdi nutritious and filling, with a melange of flavours and textures that is irresistible. The basketful of veggies adds hue and makes this rice delicacy a visual treat too. Further, the combination of whole spices, also known as khada masala, along with use of garam masala powder adds in the best Indian flavour to this Kathiyavadi ram khichdi. This Gujarati ram khichdi is ready within 40 minutes without sweating a lot in the kitchen. It is a winter warmer when served with kadhi and papad. Also try other khichdi recipes like dal khichdi and bajra khichdi. Tips for ram khichdi. 1. You can buy readymade garam masala or make garam masala at home. 2. We recommend that you serve this khichdi immediately upon cooking. However, if you are serving it later you will have to adjust the consistency of the khichdi by adding little water before reheating. 3. The cloves, cinnamon and bayleaf can be discarded before serving if you don’t like its taste. Enjoy ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi | with step by step photos.

Delicious masala-stuffed vegetables, rice and dal are carefully cooked together in this one of a kind recipe. A great one dish meal, Toovar Dal and Mixed Vegetable Masala Khichdi when served with buttermilk, also makes a fabulous potluck lunch.

farali handvo recipe | kand potato handvo for vrat | aloo kand handvo with paneer stuffing | with 25 amazing images. layered farali handvo is a delightful and flavorful twist on the traditional Gujarati savory cake, Handvo, that is typically enjoyed during fasting or festive occasions. This special version of Handvo is made using farali (fasting-friendly) ingredients, making it suitable for those following a restricted diet. The layered farali handvo is a visually appealing dish that features layers of different textures and flavors, creating a harmonious blend of spices, vegetables, and herbs. The use of ingredients like rajgira (amaranth) flour, arrowroot flour, sama (barnyard millet) flour, and grated potatoes adds a unique taste and nutritional value to the dish. The layering technique in farali handvo allows for a beautiful presentation and ensures that each bite is a delightful combination of crispy edges, soft center, and flavorful filling. The addition of ingredients like paneer, purple yam (kand), potatoes and green chilies adds a crunchy texture and a hint of spice that elevates the overall taste experience. farali handvo is baked in a preheated oven at 200°c (400ºf) for 20 minutes or until light brown in colour. farali handvo can be enjoyed on its own or paired with yogurt, chutney, or a side salad for a complete meal. Whether served hot or at room temperature, this dish is a satisfying and wholesome option for those observing fasting rituals or looking to explore the diverse flavors of Indian cuisine. Prepare layered farali handvo for your next festive gathering or special occasion and impress your family and friends with this unique and delicious dish that celebrates the flavors of traditional Gujarati cuisine with a modern twist. Pro tips for farali handvo. 1. In a bowl put 1 cup peeled , parboiled and grated purple yam (kand). Kand acts as a natural binder, holding the ingredients together and creating a firm yet fluffy texture in the handvo. Kand has natural gelling properties that help to set the handvo and achieve a desirable consistency. This is especially important for a dish meant to be cut and shared. 2. Add 1 tbsp arrowroot (paniphal) flour. Farali recipes often exclude grains like wheat and flours containing gluten. Arrowroot flour is naturally gluten-free and grain-free, making it a suitable binding agent for those following these dietary restrictions. Enjoy farali handvo recipe | kand potato handvo for vrat | aloo kand handvo with paneer stuffing | with step by step photos.

mixed sprouts and bajra roti recipe | bajra sprouts roti | easy sprouts roti | sprouts roti for weight loss | with 17 amazing images. mixed sprouts and bajra roti recipe is a daily fare which can be served with any sabzi of your choice. Learn how to make sprouts roti for weight loss. To make mixed sprouts and bajra roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water. Divide the dough into 6 equal portions. Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little bajra flour for rolling. Heat a non-stick tava (griddle) and cook the roti, on a medium flame, using ¼ tsp of oil, till golden brown spots appear on both the sides. Repeat steps 3 and 4 to make 5 more rotis. Serve immediately. Anaemia not only makes you look pale, but also makes you tired and irritable. Fortunately, it is easy to fight anemia if you know the right iron-rich foods to have. With the right ingredients, you can include this essential nutrient in almost all your meals. Here, for example, is a bajra sprouts roti, which you can have for Punjabi Breakfast, lunch or dinner. Both bajra and sprouts are nutrient-dense ingredients, which build your iron stores and help fight anaemia. Sprouts are called ‘living food’ and are packed with a wealth of nutrients. They are not only protein rich which boosts metabolism and aid in weight loss, but the process of sprouting increases their nutrient content by manifold. Further they are easy to digest also. Read more benefits of sprouts. These nourishing beans with bajra make a perfect sprouts roti for weight loss which lends 84 calories and 2.5 g of fibre. This easy gluten free sprouts roti makes a good pair with a bowl of curd. Phosphorus, magnesium, vitamin B1 and zinc are some other nutrients in which this roti is rich in. Step out of the stereotype that only aloo roti is tastier and try this nourishing version at least once in a week. From healthy individuals to heart patients and even diabetics can include this bajra sprouts roti as a part of their daily meals. And why not kids? It’s a wise and healthy choice for the entire family. Benefit from the goodness of each ingredient used to make these wholesome rotis. Tips for mixed sprouts and bajra roti. 1. The mixed sprouts used in this recipe should be mashed very well, else rolling these rotis becomes difficult. 2. Mixed sprouts can be replaced with any sprouts that you have handy. 3. Remember to serve it immediately, to enjoy its true texture and flavour. Enjoy mixed sprouts and bajra roti recipe | bajra sprouts roti | easy sprouts roti | sprouts roti for weight loss | with step by step photos.
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