Delicious refried beans enhanced with tomato puree, capsicum and mixed herbs and spiced with green chillies and tabasco.
Enjoy with ladi pav , rice or Corn Tortillas . A bread roll with an unmistakable Oriental touch, this snack is packed with fun and excitement! Here, the bread roll dough is baked with a filling of Thai curry mixture.
Made of tongue-tickling curry paste, aromatic kaffir leaves and other snazzy ingredients, the Thai curry mixture, though used in small quantities, gives an exotic and interesting flavour to the bread rolls.
The bread rolls can be served as part of a starter spread with soups and dips . You can also try making plain Bread Rolls and Whole Wheat Bread Rolls . pizza bombs recipe | Indian veg pizza bombs | homemade pizza pav | cheesy pizza bombs | with 26 amazing images.
pizza bombs recipe | Indian veg pizza bombs | homemade pizza pav | cheesy pizza bombs is texture of pav and flavour of pizza presented in a unique way. Learn how to make Indian veg pizza bombs.
To make pizza bombs, first make the dough. Combine the sugar and 2 tbsp of warm water in a small bowl and mix well. Add the dry yeast and stir gently. Cover it with a lid and keep aside for 10 minutes. Combine the plain flour, butter, salt and yeast-sugar mixture in a deep bowl, mix well and knead it into a soft dough using approx. ½ cup of warm water. Cover the dough with a lid or a damp muslin cloth and keep aside for 20 minutes.
Then make the pizza bombs stuffing. Combine all the ingredients in a deep bowl and mix well. Divide the stuffing into 8 equal portions and keep aside.
Finally roll and bake pizza bombs. Knead the dough again to deflate it and remove the excess air. Divide the dough into 8 equal portions. Shape a portion of the dough into a ball and roll it into a 100 mm. (4”) diameter circle using little plain flour for rolling. Place a portion of the stuffing in the center. Bring all the sides together and seal it tightly. Remove the extra dough and roll it in between your palms into a ball. Repeat steps 3 to 5 to shape 7 more pizza bombs. Arrange them in a greased baking tray, cover with a damp muslin cloth and keep aside in a warm place for 20 minutes. Remove the muslin cloth and bake them in a pre-heated oven at 200°c (400°f) for 18 to 20 minutes. Serve hot brushed with melted butter.
Indian veg pizza bombs looks like a bread roll, but when you bite into it, it turns out to taste like a pizza! Can there be anything more awesome than this? The pizza bomb is a unique snack that appeals to both the sandwich lovers and the pizza fans.
Homemade pizza pav is not as simple as rolling the pizza toppings into a slice of bread. Rather, the bread dough itself is layered with readymade pizza sauce, bell peppers, jalapeno and cheese before being baked. Perfectly golden brown, crisp outside and gooey inside, the pizza bombs are a class apart.
Cheesy pizza bombs look and smell irresistible. If you love cheese, feel free to sprinkle some on top to enhance the appeal of this irresistible snack.
Tips for pizza bombs. 1. Proofing the dough of the bread is very important and so is the second proofing before baking. 2. Ensure the dough portion rolled before putting the stuffing is thick and not thin.
pizza bombs recipe | Indian veg pizza bombs | homemade pizza pav | cheesy pizza bombs | with step by step photos. Gobi Manchurian also called Cauliflower Manchurian are crisp-fried cauliflower florets which have a sharp tinges of ginger and garlic and a delight to bite into. Gobi Manchurian is a popular Indo Chinese deep fried starter.
A remote village en route from Coimbatore to Pollachi in Tamil Nadu, a tiny restaurant was selling tasty vegetarian food. He had got the spelling of Gobi Manchurian all wrong, but the “Gopi Manjurian” tasted fantastic and warmed us up on that chilly winter’s evening!
Borrowed from Chinese cuisine, this popular spicy Gobi Manchurian starter has become famous all over India, spanning the length and breadth of the country, being sold in small eateries as well as posh restaurants.
Together with tongue-tickling sauces and crunchy veggies like capsicum and onions, Gobi Manchurian makes a really tasty dish that you can have as such as a starter or as a Main Course when served atop Fried Rice or plain rice.
Enjoy how to make Gobi Manchurian recipe with detailed step by step photos and video below. moong dal dosa recipe | moong dosa | green moong dal dosa | South Indian moong dal dosa |
moong dal dosa is an easy to make South Indian delicacy which requires only 4 ingredients. It is enjoyed with sambar and coconut chutney along with Milgaipodi powder. Learn how to make green moong dal dosa.
Made of rice and moong dal, soaked, ground and fermented, these green moong dal dosas have a deliciously homely flavour and enticing crispness, which only fermented batter can bring about.
To make moong dal dosa, wash and soak the moong dal and rice in enough water in a deep bowl for at least 3 hours. Drain. Combine the moong dal and rice in a mixer and blend till smooth using approx. 1¼ cups of water. Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 8 to 10 hours. Add the salt and approx. ¼ cup of water and mix well. Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle. Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp. Fold over to make a semi-circle or roll. Repeat with the remaining batter to make 14 more dosas. Serve immediately with sambar and coconut chutney.
Just the beautiful golden colour of this moong dosa is enough to make you drool! And fortunately it is so tasty it won’t let your appetite down. It tastes different from regular dosas as it uses moong instead of urad and also has an equal proportion of dal and rice. You will love to have this for Breakfast!
The combination of moong dal with parboiled rice is said to be a good quality protein, as this combination gives all the 9 essential amino acids we need to consume. Green moong dal dosa is also a good source of vitamin B1 – a key nutrient needed for energy metabolism.
This South Indian moong dal dosa can be enjoyed by kids as well as adults. Its soft texture will be beneficial for senior citizens and cancer survivors who often have chewing problems.
Tips for moong dal dosa. 1. The fermentation time of the batter may vary from season to season. While in summers it may be 8 to 10 hours, in winter it will take around 11 to 12 to ferment. 2. Always remember to spread the dosa batter in one circular direction to get a uniform layer. 3. While heart patients can enjoy this dosa in limited quantities occasionally, we do not recommend this recipe for diabetics because of the use of high glycemic index parboiled rice.
Enjoy moong dal dosa recipe | moong dosa | green moong dal dosa | South Indian moong dal dosa | with recipe below. mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam | with 36 amazing images.
mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam is a spongy rava based Indian fare. Learn how to make sada sooji uttapam.
To make mini rava uttapam, combine the rava, plain flour, curds and ½ cup of water in a deep bowl and mix well. Cover and keep aside for 20 minutes. Add the green chillies, cumin seeds, coconut, salt and ½ cup of water and mix well. Grease a non-stick mini uttapa pan with a little oil. Pour 2 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 3 to 5 to make more mini uttapas. Serve immediately with coconut chutney.
There is one great thing about semolina – it cooks in a jiffy, without requiring any pre-soaking, pressure-cooking etc. As a result, it lends itself to a lot of recipes such as these delicious instant masala rava uttapam.
Perfect as a snack, breakfast or party food too, these sada sooji uttapam are made using a batter of rava, maida and curds jazzed up with cumin seeds, chillies and coconut. The best part is that the batter needs to be rested for less than half an hour before cooking, and does not require any fermentation. So, you can even fix this up as a snack for sudden guests.
As a variation, you can also make vegetable rava uttapam. Loads of colourful veggies not only add colour, but a dose of nutrition too! To make a complete South Indian meal, serve these uttapams with coconut chutney.
Tips for mini rava uttapam. 1. Prefer to use a whisk to mix the batter. This ensures that the batter is lump free. 2. Always mix your batter after the resting time is over and before making the uttapam. 3. You can make the uttapam on a non stick tava if you don't have a mini uttapam pan. 4. To the topping, you can also add finely chopped capsicum.
Enjoy mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam | with step by step photos. vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki | with 33 amazing images.
vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki is a sumptuous Indian starter perfect for parites.
To make vegetable tikki, combine all the ingredients in a deep bowl and mix very well using your hands. Divide the mixture into 14 equal portions. Roll a portion of the mixture into a 50 mm. (2”) diameter circle. Roll the tikkis in breadcrumbs till they are evenly coated from all the sides. Heat a non-stick tava (griddle), grease it with oil and cook 7 tikkis at a time using a little oil on a medium flame till they turn golden brown in colour from both the sides. Repeat step 5 to cook 7 more tikkis. Top each tikki with a little of the prepared mixture and serve immediately with green chutney.
Vegetable tikki is a lip-smacking tikki made with a colourful mix of veggies, ranging from green peas and carrots to potatoes and bottle gourd, together with aromatic herbs like coriander and mint.
These savoury healthy tava vegetable tikkis are bursting with the right mix of flavours, texture and aroma. While we have used some amount of potatoes for binding and bread crumbs for rolling, these are not deep fried. Experience the benefits of vegetables packed with in this dish!
Make these quick non fried vegetable tikki as pre-dinner bites served with dahiwali pudina ki chutney or enjoy as a filling snack with ragda or chole.
Tips for vegetable tikki. 1. The pumpkin is grated thickly so that it does not release a lot of water. Use the thicker end of the grater. If it releases water, squeeze out lightly. 2. Use your hands to mix the tikki filling. Mix gently. 3. Roll all the tikki in breadcrumbs till they are evenly coated from all the sides. Once you have rolled the tikkis you should cook them quickly as they can release water.
Enjoy vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki | with step by step photos. palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with amazing 28 images.
palak methi na muthia is a popular Gujarati steamed snack also called Gujarati palak methi muthia. Basic ingredients to make palak methi muthia are palak, methi, ginger green chilli paste, whole wheat flour and lots of Indian spices with a pinch of sugar to sweeten it.
For palak methi na muthia the saying goes “steam them, season them, and gobble them up!” you should ideally follow this process in quick succession. Serve the palak methi na muthia soon after steaming—as freshness ensures the greatest satisfaction as far as this dish goes.
Muthia's are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast. People also make muthia's with cabbage, moong dal, beetroot, dals and etc. We have made our muthia's with palak and methi further known as palak methi na muthia.
It does take a while to painstakingly clean and chop the spinach and fenugreek leaves for making the Indian spinach and fenugreek dumplings, but it is definitely worth the while.
Tips and notes to make the perfect palak methi na muthia. 1. After 5 minutes, squeeze out all the liquid by pressing the leaves between your palms. The squeezing helps to get rid of the bitterness from the fenugreek leaves. 2. Add semolina to provide the palak methi muthiyas with a nice grainy texture. 3. Both soda and oil help in making palak methi muthiyas softer. Many people even make use of curd (that helps in making soft muthia) to prepare dough but that decreases the shelf life of the palak methi muthia. 4. Keep proper distance between the rolls while placing them so they do not stick to each other on steaming.
I serve Indian spinach and fenugreek dumplings for breakfast and as snack and also sometimes as a side dish with lunch or dinner. If you do not have a dhokla steamer, you can steam the spinach fenugreek muthia in a pressure cooker without a whistle, microwave them or in a pan with little water and keep this sieve with muthiya in the pan and steam it by covering the pan with a lid. This recipe is a calcium rich healthy palak methi muthia.
Serve palak methi na muthia with mint chutney and piping hot cup of tea.
You can also try other muthias like Palak and Doodhi Muthia and Bajra Onion Muthia.
Enjoy palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with detailed step by step recipe photos below. gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda | with 29 amazing images.
gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda is sure to delight your friends and family! Learn how to make gobi pakoda.
To make gobi pakora, heat a non-stick pan with enough water, add the cauliflower florets and boil on a medium flame for 4 to 5 minutes. Drain and keep aside. Combine the besan, coriander, rice flour, ginger garlic paste, chilli powder, turmeric powder, asafoetida, garam masala, carom seeds, cumin seeds powder, chaat masala and salt in a deep bowl. Add approx. ¾ cup of water and mix well using a whisk till smooth. Heat the oil in a deep non-stick pan, dip a few cauliflower pieces in the prepared batter and drop it in hot oil. Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Sprinkle chaat masala evenly over it. Serve immediately with tomato ketchup.
Fresh cauliflower florets, coated with a masaledar batter and deep-fried to a perfect crispness, gobhi ke pakode is one tea-time snack that has withstood the test of time and crossed geographical boundaries too. It is available all over the country, even in small tea-stalls. Especially during the monsoon and winter months, there is a great demand for this crunchy pakora with a soft centre!
Indeed, the Indian style cauliflower pakoda deserves this fame. Try it and you will agree with us! The best accompaniment for these pakodas is green chutney, but for kids it can be tomato ketchup.
The best part is that this easy gobi pakoda needs just common ingredients, so you can make it any time you wish. They are perfect for unexpected guests too! You can also try other monsoon delights like the Khichdi Pakodas or Bread Bhajiya.
Tips for gobi pakora. 1. You can parboil the cauliflower in advance and keep. 2. Serve them immediately or they will turn soft and soggy. 3. Make sure do not deep-fry many at a time.
Enjoy gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda | with step by step photos. spinach cheese cigars recipe | spinach cheese cigars with honey chilli sauce | easy Indian snack recipe | cheese starter | with step by step images.
spinach cheese cigars is a tempting starter for any party – be it for kids or a cocktail party.
Crunchy samosa patti rolls, filled with a spicy cheese and spinach mixture is what makes this easy Indian snack recipe. Mozzarella cheese gives the necessary gooey stuffing in spinach cheese cigars which we all enjoy.
Use of readymade samosa pattis in spinach cheese cigars with honey chilli sauce | easy Indian snack recipe saves time and energy. These ready-made samosa pattis are available at most provision stores. Remember you need to store them in a deep-freezer till use.
To make spinach cheese cigars, mix the blanched spinach, cheese and green chillies together and make a stuffing. Combine the honey, chilli sauce, chilli flakes, sugar and water and keep the honey chilli sauce ready. Then make the cigars. Cut each samosa patti into 3 to get 75 mm. X 62 mm. (3" x 2½") rectangular pieces. You will get 24 pieces in all. Place a piece of the samosa patti on a flat dry surface and place a portion of the filling at one pointed edge. Roll each patti towards the opposite pointed edge to form a cylindrical shape. Seal the edge of the samosa patti using a little of the flour paste. Finally deep-fry them till golden brown in colour.
You can serve this spinach cheese cigars with a ready made hot chilli sauce or Schezuan sauce, but nothing can beat the Honey Chilli Sauce. Lemon juice balances the sauce very well and the specks of chilli flakes adds in spice along with eye appeal.
Tips for spinach cheese cigars. 1. The samos pattis used should be fresh. If they have turned dry, then it will make rolling difficult. 2. Squeeze out all the water from the blanched and chopped spinach to prevent the cigars from becoming soggy. 3. Seal the edges very well with maida paste, else they will open up while deep-frying. 4. Serve spinach cheese cigars immediately to enjoy the taste of the melted mozzarella cheese.
Learn to make spinach cheese cigars recipe | spinach cheese cigars with honey chilli sauce | easy Indian snack recipe | cheese starter | with step by step photos and video below.
wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa | with 24 amazing images.
wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa is a nourishing breakfast option for people of all ages. Learn how to make instant wheat flour dosa.
To make wheat dosa, combine the whole wheat flour, urad dal flour, salt and approx. 1¼ cups of water in a deep bowl and mix well using a whisk. Cover it with a lid and keep aside to rest for 30 minutes. For the tempering, heat the oil in a small non-stick pan, add mustard seeds, cumin seeds, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Pour this tempering over the batter and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter thin circle. Smear 1/8 tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides. Repeat steps 3 to 5 to make 11 more dosas. Serve immediately with sambhar.
These deliciously soft godhuma dosa made with whole wheat flour and urad dal flour are also convenient to make because the batter does not require a long fermentation. Just mix the ingredients, temper it traditionally, let it rest for half an hour, and you are ready to cook the dosas.
Since the healthy atta dosa replaces high glycemic index rice with whole wheat flour, it is diabetic friendly. Serve these dosas immediately on preparation, as they tend to get chewy over time. Also, these dosas will be soft and not crisp as they are made of whole wheat flour.
The use of wheat flour adds in a dose of fibre too. With 1.8 g of fibre per dosa, these instant wheat flour dosa are a wise choice for people with heart disease and high cholesterol. Being non-fermented, they can be enjoyed by people suffering from acidity to snack time or for dinner as well.
Tips for wheat dosa. 1. The dosa batter should be lump free so spreading the batter becomes easy. 2. Cook the dosa on a medium flame so the wheat flour gets cooked well. Serve them immediately for best texture and taste.
Enjoy wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa | with step by step photos.
hara tawa paneer recipe | healthy hara paneer | healthy starter | hara bhara malai paneer |
hara tawa paneer is a tongue-tickling snack which can be enjoyed by all. Learn how to make hara bhara malai paneer.
Step-by-step, this hara tawa paneer will trigger all your good senses… because, not only does the healthy starter have paneer marinated in tangy green chutney, it is also layered with a spicy corn mixture.
To make hara tawa paneer, first make the hara chutney by combining all the ingredients and blending. Add curds and mix well. Then cut each piece of paneer into half to get 40 pieces. Combine the paneer pieces and 5 tbsp of the hara chutney in a bowl, toss gently and keep aside to marinate for 30 minutes. Meanwhile combine the corn, sugar, salt and the remaining 2 tbsp of the hara chutney and blend in a mixer to a coarse paste. Transfer the paste to a bowl, add the coriander and milk and mix well. Keep aside. Heat 1½ tsp of oil in a broad non-stick pan, add the onions and sauté on high flame till the onions turn translucent. Add the corn mixture and sauté on a medium flame for another 2 to 3 minutes and cool slightly. Divide the filling into 20 equal portions. Place a piece of paneer on a dry flat surface and spread a portion of the filling evenly over it. Sandwich it using another piece of paneer and press gently. Heat the oil in a non-stick tava (griddle) and cook the stuffed paneer pieces, using the remaining 1½ tsp of oil till they are golden brown in colour from both the sides. Serve hara tawa paneer hot.
The paneer used in this healthy hara paneer is low fat paneer, to restrict the amount of fat consumed. However, if you do not have any fat restriction, you can opt for full fat paneer. Either of the options will enhance your protein intake – a key nutrient required to nourish our body cells, tissues and muscles.
The green chutney not only lends flavour but also attractive colour to tempt you. 3 to 4 pieces of hara bhara malai paneer serves as a satiating snack at less than 100 calories and 8 g of carb. Avoid those fried foods and gain in some calcium too by way of this healthy pick.
Tips for hara tawa paneer. 1. Use fresh and soft paneer and not dry paneer for this recipe. Dry paneer will break while cooking. 2. The sugar in green chutney is optional. You can avoid it, if you wish to. 3. Be very careful while cooking paneer pieces and do not flip them too often, else they might break.
Enjoy hara tawa paneer recipe | healthy hara paneer | healthy starter | hara bhara malai paneer | with recipe below.
ragi and oat crackers recipe | nachni crackers | baked ragi snack | low calorie snack |
ragi and oat crackers is sure to delight everyone – nutritious and tasty at the same time. Learn how to make nachni crackers.
These ragi and oat crackers are all the better, as they are made with wholesome ragi, oats and whole wheat flour, perked up with olive oil and other seasonings. Ragi lends iron, while olive oil gives these tasty crackers an exotic aroma and a wonderfully crisp texture too, without oodles of butter or other oils. Moreover, olive oil is a good source of MUFA which helps to reduce inflammation in the body.
To make ragi and oat crackers, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water. Divide the dough into 2 equal portions. Roll out a portion of the dough into a 200 mm. (8") diameter circle using whole wheat flour for rolling. Prick them all over using a fork at regular intervals and cut into approx. 50 mm. × 50 mm. (2"x 2") square pieces using a sharp knife. You will get approx. 12 pieces. Repeat steps 3 and 4 to make 12 more pieces using another dough portion. Arrange them on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes or till they turn crisp from both the sides, while turning them once after 12 minutes. Keep aside to cool slightly. Serve or store in an air-tight container and use as required.
Light on the stomach but crunchy to bite into, these iron rich crackers make a great snack option, whether early in the morning or in the evening during a mid-day refreshment break! Make nachni crackers in batches and enjoy them when you have time to cook.
Oats are a good source of fiber and help to manage blood sugar levels. Thus this baked ragi snack suits a diabetic menu too. Heart patients who have been advised to restrict fat and fried foods, can also reach out for these crackers to keep their hunger pangs at bay the healthy way. Look here for diabetic snacks and healthy heart snacks.
Tips for ragi and oat crackers. 1. Olive oil can be replaced with peanut oil. 2. Keep a close eye while baking as baking temperature may differ from oven to oven slightly. 3. Add sesame seeds while kneading the dough, to enhance its iron intake further.
If you are looking out for more nutritious iron rich recipes for pregnancy check these out Chawli Masoor Dal, Mini Jowar Apple and Walnut Pancake , Nachni Ladoos, Cauliflower Greens and Besan Muthia , Ragi and Oat Crackers and Matki and Jowar Paratha.
Enjoy ragi and oat crackers recipe | nachni crackers | baked ragi snack | low calorie snack | with recipe below. mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | with 40 amazing images.
mag dal ni kachori is a popular Indian snack, particularly enjoyed in the state of Gujarat. It consists of a deep-fried pastry filled with a spiced mixture of moong dal. The kachori is typically served with chutneys or yogurt and is favored for its crispy exterior and flavorful filling.
Crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these mag dal ni kachoris are worth a fortune! These can be eaten as a snack, or along with your meals.
A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal Gujarati mag dal ni kachori right in your own kitchen. The recipe might look complicated and tough but trust me, it is not. Once you master and understand it, you can make it really very quickly.
The trick to get the right texture of the mag dal ni kachori is slow-frying. You need to be patient when frying these kachori to derive the perfect texture, flaky yet soft. Moyan "melted ghee" that is added while kneading the dough is also important as it helps in getting the thickness and also makes it flaky.
The mag dal ni kachori can be kept fresh and stored in air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve!
Serve mag dal ni kachori along with green chutney and khajur imli chutney
Pro tips for mag dal ni kachori 1. Pressure cook for 1 whistle. Cooking the dal for just 1 whistle ensures that it remains soft and tender while retaining its structure. This is crucial for the Kachori filling, as it needs to hold its shape when deep-fried. Overcooking the dal would make it too mushy and difficult to handle. 2. Add 1/2 tsp fennel seeds (saunf). The use of fennel seeds in mag dal ni kachori is a cultural tradition, reflecting the culinary heritage of the Gujarati region where this dish originates. It has been used in Gujarati cuisine for centuries, adding a unique and authentic touch to the kachori.
Enjoy mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | with step by step photos. poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa | with 24 amazing images.
While this no fermenting moong dal dosa requires an hour and a half of soaking, the batter does not need to be fermented. So it is instant. The rich aroma of the dosa being cooked in ghee suits as a breakfast fare or a snack treat as well.
The appetizing aroma of fenugreek seeds, the crisp texture acquired from poha, the semi-spicy flavour and nice colour set this how to make moong dal dosa a notch higher than others. Relish it fresh off the tava with chutney and hot Sambhar.
To make poha yellow moong dal dosa, combine the poha, yellow moong dal and fenugreek seeds in enough water in a deep bowl and soak it for 1 hour 30 minutes. Drain well. Blend in a mixer along with coconut and 1 cup of water till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns brown in colour. Turnover and cook again till the other side gets cooked as well. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 11 more dosas. Serve immediately with coconut chutney and sambar.
Just like rotis made of different flours have different flavours, dosas made of varied batters also have varied flavours. Not only the taste but the aroma and texture of the dosa also varies according to the ingredients used in the batter. Some batters need to be fermented while some do not. poha yellow moong dal dosa is of the latter variety.
Tips for poha yellow moong dal dosa. 1. Ensure you use jada poha for this recipe. 2. Also make sure to add poha and fenugreek seeds after the yellow moong dal has been washed well. 3. Serve this dosa immediately, like any other dosa.
You can also try other dosa recipes like Poha Dosa or dosa.
Enjoy poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa | with step by step images.