492 besan recipes

besan recipes, 1206 veg recipes using Besan

In the case of Indian cuisine, besan should be called all-purpose flour instead of Maida!

besan recipes. besan indian recipe collection. Besan or gram flour is a pale yellow colored, nutty flavored flour made by grinding Chana dal (Bengal gram). The Chana dal can be either raw or roasted, when roasted it has a stronger flavor which is better than the raw bitter flour. Besan is high in protein content, gluten-free and rich in other nutrients like magnesium, calcium, zinc, and iron. Owing anti-microbial properties, besan is mixed with different ingredients to create a home-made pack that acts as a cleanser in exfoliating all types of skin.

You can make besan flour at home by grinding (preferably roasted) Bengal gram in a food processor until the mixture becomes a fine powder. You can store this flour in an air-tight container in the refrigerator for up to six months or in the freezer for up to twelve months.

Be it the sweet Gujarati Kadhi, Rajasthani Pakoda kadhi or the Punjabi kadhi, besan forms an integral part in these dishes. Apart from that, besan is used exclusively as the main ingredient in a variety of dishes like pakora, authentic Gujarati snacks like Khandvi, Khaman Dhokla and Rajasthani gravies like gatte ki subzi. Maharashtra's famous batata vada, bhajji pav, pitla, zunka etc. Besan can be used as a thickener in gravies, as a batter for frying,the binding agent in kebab/patty or as an egg replacer.

Indian starter recipes using besan

Chickpea flour is very absorbent and can be used as a binding agent while making varieties of appetizers (be it kebab/tikka/patty). Give a healthy twist to the very famous aloo tikki? You can surely munch on them guilt-free. Also, these sprouts tikki can be relished for starter or evening snacks with tongue-tickling chutneys.

How about marinating some cottage cheese with curd and dry spices? The addition of besan to the marinade helps in binding all the ingredients together. Relish hot paneer tikka with mint chutney! You can even deep fry some crumbly, melt-in-the-mouth Paneer cheese balls or cocktail-sized vegetable kebab for your next party!

It is also used to make an array of dry snacks like South India's ribbon sev, Gujarat's fafda, chakli or fried masala peanut.

Besan Chilla recipes

Escalate your energy levels at the start of the day with these light on tummy, easy to make besan chilla. This protein-packed, low in calories chilla is surely going to lead you to a beautiful day. Try making Lauki chilla which is packed with the succulence of bottle gourd, tanginess of curd and the warmth of chilli powder. If you don't like lauki then flip some tomato omelette. You can savour them with pickle or a bowl of curd.

Indian Sweet Recipes using Besan

Traditional Indian Mithai recipes made from besan like Mysore Pak, Sweet Boondi and Mohanthal are loved by one and all. Using sweet boondi, you can even prepare delicious Motichoor Ke Ladoo. Other than these Indian sweets like Besan barfi, Besan laddoo, Baked Besan gujiya and Besan sheera are quick and easy to make.

You can even make besan laddoo in a microwave oven. In all these recipes, make sure you roast the besan well to avoid a raw smell. An addition of cardamom powder and mixed dry-fruits enhances the taste and texture greatly. You can make these delights for festive occassions like Ganesh Chaturthi and Diwali. They also make a good treat for kids.

Enjoy our collection of 1206 veg recipes using Besan and cook new delights every day!

Goto Page: 1 2 3 4 5 6 7 8  ... 32 33 34 35 36 

mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | with 63 amazing images. mini bhakarwadi is a famous tea time snack – crispier and peppier like we all enjoy. Learn how to make Maharashtrian bhakarwadi. Easy simple Indian snack bhakarwadi is one of the most famous of Maharashtrian snacks which is seen being sold on every corner in the city of Pune. It is a dry snack, which has an interesting spiral shape with alternate layers of masala and dough. To make mini bhakarwadi, combine maida, besan, turmeric powder, chilli powder, salt and oil and knead into semi-stiff dough. Then dry roast dry coconut and sesame seeds for 1 to 2 minutes and combine and keep aside. Dry roast sesame seeds for 30 seconds and combine with coconut and sesame seeds. Add all the masalas and blend to a coarse mixture. Add besan and mix well. The masala is ready! Divide the dough and masala into 8 equal portions. Roll out a portion of the dough, spread a portion of masala leaving some space at circumference. Spread a little water at the circumference of the dough circle which doesn’t have any masala. Immediately start rolling very tightly from one end of the circle towards the other end to form a cylindrical roll while pinching the masala inwards simultaneously. Now cut it into 16 to 18 equal roundels using a knife and separate out each roundel very well. Press each rolled bhakarwadi in a slanting manner using your palm. Finally, deep fry them in hot till golden brown. Cool and serve. Two things are important to get the best results when making Pune bhakarwadi. First, the masala needs to have all the spices in the right proportions so that you get a perfect balance of sweetness, tanginess and spiciness. The next step is to master the art of rolling the dough so that the masala does not spill out while frying. In this recipe, we have shown you how to make Maharashtrian bhakarwadi, which is in a handy size that is easy to pop into your mouth. Relish it with a cup of hot Elaichi Tea. Tips for mini bhakarwadi. 1. The maida and besan should be lump-free. If necessary, sieve them individually. 2. At step 4, be quick in rolling and make mini bhakrwadis before the water on the rolled dough dries up. 3. At step 5, while rolling keep pressing the masala inwards in the rolled dough and roll it tightly, else in the end you will have excess masala and bhakarwadi might be hollow and open up. 4. Deep-fry the bhakarwadis only a slow flame so they cook well from inside and become crispy. Enjoy mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | with recipe and video below.

besan chilla recipe | Rajasthani besan cheela | healthy gram flour veg omelette | with amazing 19 amazing images. This besan chilla recipe also called Rajasthani besan cheela is a tasty Indian pancake made of besan (gram flour), spices and herbs. Chilla or Cheela are popular Indian crepes. They have a texture similar to a soft dosa. Besan cheela or besan chilla is prepared with gram flour, spices and sometimes with a dash of vegetables. healthy gram flour veg omelette makes for a quick and easy breakfast or evening snack. You can relish them as it is with pudina chutney and sweet chutney or stuff it between bread slices to make a wholesome Besan Chila Sandwich. The Rajasthani besan cheela is very convenient and easy to make as the batter does not require any soaking, grinding or fermentation. Just mix together besan and a couple of readily-available spice powders, and you are ready to cook the pancakes. Gujarati besan cheela is made with basic and minimum of ingredients and is also a protein rich dish! We have combined besan with turmeric powder, chili powder, asafoetida, coriander and water. We have made a batter out of it. Make sure to add water in batches as adding water in one go might make it lumpy. To make besan chilla nutritious, add vegetables of your choice like grated cabbage, carrot or finely chopped capsicum, onion, tomatoes. Ensure the veggies are tiny so, you can spread the chilla easily without tearing. Further, pour a ladle of chilla batter on a non-stick tava, make sure the flame is low. Spread it in circular motion, making it look like a dosa. Cook from both the sides till golden brown and crisp. Make sure to cook the besan chilla on medium flame, if cooked on a high flame it will get the desired colour but will be raw from inside. Serve with green chutney and with grated cheese and paneer if serving to kids!! See why we call is it healthy gram flour veg omelette? Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. If you are diabetic, watch the oil quantity and at most have only one chilla. Enjoy besan chilla recipe | Rajasthani besan cheela | healthy gram flour veg omelette | with detailed step by step recipe photos and video below.

These scrumptious bite-sized samosas are excitingly stuffed with onions that have been sautéed with masala powders for that really mouthwatering aroma and flavour. Sautéing the onions rids it of the raw smell and imparts a rich aroma instead. The texture also gets more enjoyable. Mini Onion Samosas together with tomato ketchup or green chutney are ideal for serving at a Cocktail Party , and when enjoyed in the company of close friends and family, you are bound to lose count of how many you had!

healthy lauki kofta curry recipe | Indian lauki ka kofta | non fried bottle gourd kofta curry | healthy sabzi | with 42 amazing images. healthy lauki kofta curry recipe | Indian lauki ka kofta | non fried bottle gourd kofta curry | healthy sabzi is for all health conscious who are looking for low fat Punjabi sabzi. Learn how to make Indian lauki ka kofta. To make healthy lauki kofta curry, for the lauki koftas strain the liquid out of the bottle gourd and preserve it to add in the gravy. Combine all the ingredients in a non-stick pan and stir it over medium flame till the mixture leaves the sides of the pan. This will take 5 to 6 minutes. Remove and cool slightly. Divide this mixture into 14 equal portions and roll each portion into oval koftas. Keep aside. For the curry, heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for a minute. Add the ginger paste, garlic paste, tomatoes, turmeric powder, coriander-cumin seeds powder and chilli powder and cook for 1 to 2 minutes, while stirring occasionally. Add 1½ cups of water, mix well and bring to a boil for 2 to 3 minutes, while stirring occasionally. Add the salt and cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the koftas, and garam masala, mix gently and cook on a medium flame for another 1 to 2 minutes. Serve hot with parathas or brown rice. These koftas are prepared with lauki in a larger proportion, in comparison to potato, to minimize the caloric value of the dish. Also, koftas are not deep-fried, but are simmered and cooked in the curry itself. This makes a tasty Indian lauki ka kofta. This non-fried bottle gourd kofta curry has the benefit of antioxidants like lycopene from tomatoes and vitamin C from bottle gourd. While heart patients and other healthy individuals can opt for this sabzi as compared to the cream and fat laden restaurant sabzis, it is best for diabetics and weight watchers to restrict it because of the use of potatoes and cornflour. Tips to make healthy lauki kofta curry. 1. The koftas tend to crumble if you boil them too much in the gravy. So, it's better to add them just before you're ready to serve them. 2. Do not grate the bottle gourd in advance as it will turn black. 3. You can add little sugar if you wish to. Enjoy healthy lauki kofta curry recipe | Indian lauki ka kofta | non fried bottle gourd kofta curry | healthy sabzi | with step by step photos.

baked ribbon sev recipe | healthy gram flour sticks | baked ribbon murukku | with 25 amazing images. baked ribbon sev is a healthier version of South Indian ribbon sev. Learn how to make healthy gram flour sticks. baked ribbon sev is a South Indian jar snack which is great to keep at work or office. We have made baked ribbon sev by making a dough of gram flour, whole wheat flour, haldi, chilli powder and oil. The dough is then put into a sev press, and the ribbon sticks are rolled out on a greased baking tray. Simply bake at 180°c (360°f) for 13 minutes to give crispy baked ribbon sev. ribbon sev, made of rice flour and besan is one of the most popular jar snacks in South India. We bring you this famous baked ribbon sev snack, albeit in a healthier form. baked ribbon sev is a crunchy and tasty snack that can be enjoyed as a topping for chaat or as a snack on its own. You can store baked ribbon sev in a dry and airtight jar and enjoy it whenever you wish. Try other baked recipes like the Baked Puri, Baked Sev and Baked Nachni Chivda. Tips for baked ribbon sev. 1. Grease the “sev press" mould with little oil using a brush to prevent the dough from sticking. 2. Take a “sev press”, fit the mold with these sized holes ( the ones with vertical lines) so the sev bakes well and is crisper. Enjoy baked ribbon sev recipe | healthy gram flour sticks | baked ribbon murukku | with step by step photos.

Bharwan Baingan always means a dose of excitement for your taste buds, whether it is made the Punjabi way with a rich coconut-based masala, or in a healthy way with less oil! Here is a super tasty version of Bharwan Baingan, in which the brinjals are stuffed with a sweet, tangy and spicy besan mixture before pressure-cooking. The pressure-cooking methods enable you to get the same traditional taste without using oodles of oil! You will enjoy the multi-faceted flavour of this dish, which tastes awesome with hot rotis .

Oh! Have you been missing out on vada pav because of its fat content? This low calorie version must be a dream come true, then! Simple... Instead of frying the vadas I roasted them on a non-stick pan, and it turned out to be just as great as the fried ones, believe me! Use whole wheat pav/bread if available. Garlic chutney adds spice and flavour to this snack. To further cut down on the calories, I made garlic chutney without the fat-laden coconut. Just before serving warm the vada pav in an oven /Microwave to boost its scrumptiousness!

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.

Bengal gram is abundantly used in Rajasthani cooking because it grows in plenty in the arid desert conditions. Besan made from Bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi . Gatte ka Pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao, which is usually served with kadhi or plain curds .

aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | aloo pakore | with amazing 26 images. aloo pakora recipe is a simple and easy snack which is a Punjabi style aloo pakora. Moist and soft on inside and crisp outside is aloo pakora, unlike other pakora’s. Aloo pakoda is made with simple and basic ingredients that are easily available in every household. To make aloo pakora we have first made a batter by combining besan, rice flour, carom seeds, chilli powder, tumeric powder, asafoetida, coriander leaves, oil, baking soda and water. We have made it into a smooth batter. Further, we have heated oil in a kadhai, dipped potato slices in the batter and deep fried them until golden brown. While serving aloo pakora we have sprinkled some chaat masala over it. Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Punjabi style aloo pakora are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. It is a deep fried snack, basically a fritter. It is found in restaurants and also sold by food vendors on the streets. Also, It is a famous Indian street food, found all over. Pakora is made by choosing a main ingredient like onion, paneer, spinach, eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried. Here we have used potato which is loved by everyone Punjabi style aloo pakora is my personal favourite out of all the pakora’s. I usually make Punjabi style aloo pakora for my father-in law and husband for evening snack, they are a big fan of aloo pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!! aloo pakora also fall under the category of famous street foods. It is widely sold all over India and specially Maharashtra. Serve aloo pakora with green chutney and tomato ketchup. Enjoy aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | with detailed step by step recipe photos and video below.

shimla mirch besan ki sukhi sabzi recipe | capsicum besan bhaji | besan wali shimla mirch ki sabzi | Maharashtrian sabzi | with 24 amazing images. shimla mirch besan ki sukhi sabzi recipe | capsicum besan bhaji | besan wali shimla mirch ki sabzi | Maharashtrian sabzi is a simple sabzi made with basic ingredients. Learn how to make capsicum besan bhaji. To make shimla mirch besan ki sukhi sabzi, dry roast the besan in small non-stick pan on a medium flame for 2 to 3 minutes. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the capsicum and salt and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder, sugar and lemon juice and sauté on a medium flame for 1 minute, while stirring occasionally. Add the roasted besan and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. Capsicum besan bhaji is an interesting sabzi of besan and capsicum cubes, tempered with cumin seeds and sautéed with a range of spice powders, which add more josh to the naturally flavourful capsicum. Capsicum has a pleasantly spicy flavour, which is accentuated by the addition of sugar and lemon juice. The roasted besan gives the besan wali shimla mirch ki sabzi a wonderful mouth-feel, rich taste and strong, appetizing aroma. You will really enjoy having this dry subzi with rice and dal or your favourite Indian bread. If you like this Maharashtrian sabzi, also try other sabzi recipes like Subzi Pasanda or Subzi Ka Salan. Tips for shimla mirch besan ki sukhi sabzi. 1. Dry roast the besan in small non-stick pan on a slow to medium flame for 2 to 3 minutes. Keep stirring it continuously, else it might burn. 2. Cut the capsicum at least into 1 inch size cubes to enjoy its texture. 3. The capsicum should be crispy and not soggy after cooking. Enjoy shimla mirch besan ki sukhi sabzi recipe | capsicum besan bhaji | besan wali shimla mirch ki sabzi | Maharashtrian sabzi | with step by step photos.

Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal. In this exciting variant of the popular dish, the wheat flour dough is flattened and stuffed with a spicy and succulent potato mixture and then added to the dal. Kokum gives the dal a really tangy taste, while jaggery gives it a mild and enjoyable sweetness. While a couple of flavour-enhancers like ginger and green chillies boost the taste of the dal further, a traditional tempering gives it an appetising aroma. Cooking the stuffed wheat flour dumplings in the dal gives it a unique taste and texture. Indeed, the Stuffed Potato Dal Dhokli is a delicacy that none can resist, especially if served hot and fresh with a dollop of ghee. Other dal dokhli variations Soya Methi Dal Dhokli , Methi Dal Dhokli and Dal Dhokli .

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.

chana dal and cabbage tikki recipe | healthy cabbage chana dal cutlet | non fried tikki Indian snack | chana dal cabbage tikki for weight and diabetes | with 20 amazing images. To make chana dal and cabbage tikki, combine the chana dal, green chillies and 2 tbsp of water in a mixer and blend in a mixer to a coarse paste. Transfer the paste into a bowl, add all the remaining ingredients and mix well. Divide the mixture into 6 equal portions and keep aside. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil. Shape a portion of the mixture into a 63 mm (2½ “) flat round tikki and immediately cook it on the tava (griddle) on a slow flame, using 1/4 tsp oil, till it turns golden brown in colour from both the sides. Repeat step 5 to make 5 more tikkis. Serve immediately with green chutney. Diabetic-friendly ingredients like chana dal and cabbage, flavoured elegantly with mint leaves and cumin seeds powder, make brilliant non fried tikki Indian snack! The crispness of these tikkis brought about by the interplay of chana dal and curds is indeed remarkable, but must be had fresh off the tava to enjoy the perfect texture. Being cooked with minimal oil, these chana dal cabbage tikki are good for weight and diabetes. The high fibre in them is enough to keep you going till the next meal. Two tikkis is the suggested serving size. Chana dal being a good source of protein and phosphorus, it helps in bone strengthening also. Senior citizens can include these tikkis in their diet, they are easy to chew and full of wealthy nutrients. With many other nutrients like B vitamins, vitamin C, iron, magnesium and zinc, these healthy cabbage chana dal cutlet are a wise choice for mums-to-be also. Tips for chana dal and cabbage tikki. 1. Adjust the quantity of besan if needed. The tikkis should bind well. If they don’t bind, add 1 more tablespoon. 2. Assemble the mixture just before cooking the tikkis, else the salt might release water and make rolling and cooking the tikkis difficult. 3. Also shape them one by one and directly cook them on a tava (griddle) and also do not shape the tikkis in advance. Enjoy chana dal and cabbage tikki recipe | healthy cabbage chana dal cutlet | non fried tikki Indian snack | chana dal cabbage tikki for weight and diabetes | with step by step photos.
Goto Page: 1 2 3 4 5 6 7 8  ... 32 33 34 35 36