Besan Chila(Pudla)

A traditional Gujarati dish, this gujju snack is more famous in the south of Mumbai  It is slowly spreading its wings to the other regions too. Puda may be sweet or savoury, deep-fried or tava-cooked. Here is a mildly-spiced version of puda made with Besan and some spices. Its Indian savory pancake or veg. omelet .

Preparation Time: 5 mins
Cooking Time: 8 mins  
Makes 8 chilas



Ingredients

• 1 cup besan (bengal gram flour)
• 1/4 cup finely chopped coriander (dhania)
• 1grated onion
• 1 tsp chilli powder
• 1 tsp finely chopped green chillies
• 1/4 tsp asafoetida (hing)
• 1 tsp garam masala
• 1 tsp lemon juice
• salt to taste
• 3/4 tsp fruit salt
• oil for greasing

For Serving
green chutney

Method:

1. Combine all the ingredients along with ½ cup of water in a deep bowl and mix well.
2. Heat a non-stick tava (griddle) on a medium flame and grease it lightly with oil.
3. Pour ¼th portion of the mixture on it and spread it evenly using a ladle to make a thin pancake.
4. Sprinkle of  Oil evenly over it using a spatula.
5. Cook on a medium flame till the chila turns golden brown in colour on one side.
6. Turn over, cook on a medium flame for another minute and fold over using a spatula to make a semi-circle.
7. Place the chila on a plate and serve immediately with Green chutney.

Rosemary Loaf

Preparation Time: 1 hour.
Cooking Time: 40 mins.
Makes 1 Big loaves.


Ingredients

• 2 cup plain flour (maida) or 350g maida
• 2 tsp fresh yeast or 1 tsp instant yeast
• 2 tbsp sugar
• 2 tbsp ghee or margarine or butter
• 1/2  tsp salt
• 1 tbsp rosemary fresh or dry

Method

1. Sieve the flour.
2. Mix the sugar and yeast in 1 teacup of warm water and keep aside for 5 minutes.
3. Dissolve the salt in 1/2 teacup of warm water.
4. Add both the liquids to the flour, 1 tbsp butter and make a soft dough. If required, add a little more warm water.
5. Knead the dough for at least 10 minutes.
6. Add the 1 tbsp butter , mix well and cover with a wet cloth for 25 minutes or until the dough is double in size.
7. Knead again until the dough comes back to its original size.
8. Shape into bread loaves.
9. Place in greased loaf tins(9'x5'). Cover with a wet cloth or lid and leave for 15 minutes or until double in size again.
10. Now before baking brush loaf with milk or water.
11. Bake in hot oven at 200°F for 20 minutes. Reduce the temperature to 180°F and bake for a further 15 to 20 minutes.
12. Remove from the tin and brush on top with butter.
13. Slice after 2 hours.

Note :

• Depending on your climate, loaf pan, size of oven, brand of ingredients, taste preferences, etc. baking times will vary.

Soya Paneer Paratha

Protein-rich soya granules make a very versatile ingredient, which is liked by young and old alike. It fits well into a lot of dishes, from upmas to subzis. Here is a strikingly flavourful preparation of soya granules , mashed potatoes and Paneer made Paratha called soya Paneer Paratha.

Preparation Time: 15 mins  

Cooking Time: 10 mins
Serving : 3 to 4


Ingredients

For The Filling

• 1/2 cup Boiled soya granules
• 1/2 cup crumbled paneer (cottage cheese)
• 1/4 cup boiled potato mashed
• 1/4 cup finely chopped coriander (dhania)
• 1/2 tsp chopped green chillies
• 1 tsp dried mango powder (amchur)
• 1/2 tsp chat masala
• a pinch of turmeric powder (haldi)
• 1/2 tsp red chili powder
• 1/4 tsp coriander powder
• salt to taste
• oil for frying 

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tbsp oil
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
fresh curd


Method:

1. Combine all the filling ingredients in a deep bowl and mix well.
2. Divide the mixture into 6 equal portions.
4. Roll a portion of the dough into a circle using a little whole wheat flour for rolling.
5. Place one portion of the filling in the centre of the circle.
6. Bring together all the sides in the centre and seal it tightly.
7. Roll again into circle using a little whole wheat flour for rolling.
8. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides.
9. Serve hot with fresh curds.

Soya Vege Cutlet

"Yummmy, tasty" Those are exactly the words that will be on your lips after you taste a Soya Cutlet. A combination of protein-packed and fibre-rich soya granules makes this a healthy snack. Unlike traditional tikkis that are completely potato based, this one uses a small quantity of potatoes combined with whole bread slices for binding. This innovative twist not only reduces the amount of starch, it also improves the texture and flavour of the tikkis, making them all the more Delicious.

Soaking time:  15 minutes

Preparation Time: 15 mins  

Cooking Time: 10 mins
Makes 10 cutlets


Ingredients

• 1/2 cup Boiled soya granules
• 1 boiled green Banana
• 1/4 cup crush, peas
• 1/4 cup crush, cabbge 
• 4 whole wheat bread slices
• 1/4 cup boiled potato mashed
• 1/4 cup crush american Corn
• 1/4 cup grated carrot
• 1/4 cup finely chopped coriander (dhania)
• 1/2 tsp chopped green chillies
• 1/2 tsp ginger (adrak) paste
• 1 tsp dried mango powder (amchur)
• 1 tsp chat masala
• a pinch of turmeric powder (haldi)
• salt to taste
• oil for frying 

Method:

1. Blend the whole wheat bread slices in a mixer to a coarse powder. Keep aside.
2. Combine all the ingredients, including the coarsely powdered whole wheat bread and soya granules in a deep bowl and mix well.
3. Divide the mixture into 9 equal portions and shape each portion into a flat, round cutlet.
4. Heat oil in a Kadai.
5. Place 3 cutlets on it and cook on a medium flame till they turn golden brown in colour from both the sides.
6. Serve immediately with healthy green chutney or ketchup.

Kanchipuram Idli

special savoury idli got its name from that small town in Tamil Nadu. It is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there. Indeed, with an elaborate tempering of assorted spices, these idlis are a mouth-watering treat. this batter is traditionally cooked in small greased katoris or in a large, round, flat cooker vessel and then sliced into squares or triangles.

Preparation time : 10 min.
 Fermenting Time:  10 hours.
Cooking Time : 15 min.
Serve : 2

Ingredients:
2 cup Idli rice
1 cup raw rice
1 cup Urad Dal
1 tsp cumin seeds
1 tsp pepper
1 tbsp + 1/2 tsp sesmee oil
1 tsp ghee
1/2 tsp ginger
Salt as per taste

Method:

1. Soak the raw rice, idli rice and urad dhal  together in water for 6-7 hrs or overnight.
2. After 6 hrs, grind it in grinder. While grinding do not make it  little coarse paste and keep it aside for 8 hrs( or till it gets fermented).
3. Add salt mix well.
4. The batter should be of normal idli batter consistency.
5. Before making, take a portion of batter in a vessel.
6. Crush the pepper coarsely and add the Whole cumin seeds.
7. Add the grated ginger, 1 tblsp of sesame oil and ghee.
8. mix together nicely . Grease a bowl with sesame oil and pour the batter.
9. Steam it for 20 mins or check inserting a tooth pick  .If it comes out clean then it is done.
10. Cut into pieces and serve with Idli Podi.

Hara Bhara Kabab

Hara Bhara Kebab is interestingly made with the humble spinach! Bound together by mashed chana dal, green peas and paneer, and flavoured with readily available spice powders and other ingredients like ginger and green chillies. The spinach adds to its vitamin a content while contributing very little to the carbohydrate levels. The green peas add bulk and fibre to this dish

Preparation Time: 15 mins
Cooking Time: 20 mins  
Makes 12 kebabs

Ingredients

• 1/4 cup chana dal (split bengal gram)
• 2 tsp finely chopped ginger (adrak)
• 2 tsp finely garlic (lehsun)
• 1 tbsp finely chopped green chillies
• 1 cup blanched spinach (palak)
• 1/2 cup boiled green peas
• 1/2 cup grated paneer (cottage cheese)
• 1 tsp chaat masala
• 1/4 tsp garam masala
• salt to taste
• 1/2 cup plain flour (maida) dissolved with 1/3 cup water
• 3/4 cup bread crumbs
• oil for deep-frying

Method

1. Clean, wash and soak the chana dal for 1 hour and drain.
2. In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles.
3. Allow the steam to escape before opening the lid. Drain.
4. Add the chana dal, green peas, spinach and blend in a blender till smooth using ½ tbsp water if needed.
5. Transfer into a bowl and add the paneer, salt, garam masala, chaat masala and ¼ cup bread crumbs, mix well.
6. Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) flat kebabs.
7. Dip each kebab into the prepared flour- water paste and roll in the remaining bread crumbs.
8. Heat the oil in a non-stick kadhai and deep-fry them till they are golden brown in colour from both the sides.
9. Serve hot with tomato ketchup and green chutney.

Karnataki Vada (Southi Vada)

This vada is another version of medu vada. Its south indian snakes or breakfast recipe. Generally sreves with coconut chutney or tomatoes chutney or sambar.

Preparation Time - 5 to 6 hours
Cooking Time - 8 to 10 minutes
Serving - 2
Recipe source : Riddhi's kitchen

Ingredients:

• White Udad Dal - 250 gm
• Oil - 2 tablespoons + Deep Frying
• Muster Seeds - 1 Teaspoon
• Curry Leaves - 6 to 8
• Hing - 1/2 Teaspoon
• Chopped Onions - 2 medium
• Chopped Green chilly - 3
• Salt To Taste

Method:

1. Soak the urad dal for 4 to 5 hours or overnight.
2. Grind the soaked dal to a smooth batter with little water if required.
3. Heat oil in pan add musteed seeds, curry leves hing.
4. Add the tadka in batter or onions , chili and salt , mix well
5. Heat oil in kadai.
6. Make the vadas and deep fry.
7. Serve vadas, hot or warm with coconut chutney.

Paneer Muthiya

Muthias is an indian food. Little muthias made of nachni, methi, spinach, jowar flour and wheat flour are packets of health and energy. They make an amazing snack that is extremely satiating and adds the essential fibre, iron, and calcium that the body needs. Try making them for your next snack.

Ingredients

For the muthias

1 cup grated Paneer
1/2 cup whole wheat flour (gehun ka atta)
4 tbsp besan (bengal gram flour)
1 tbsp semolina (rava)
5 tbsp curds (dahi)
1 tbsp chopped coriander (dhania)
1/2 tbsp lemon juice
1 tsp ginger-green chilli paste
1 tbsp garlic (lehsun), grated
1/2 tsp turmeric powder (haldi)
1/2 tsp red chili powder
1 tbsp jeggry
1 tbsp pickle masala (methiya masala) -- optional
2 tbsp chopped coriander (dhania)
salt to taste

For the tempering

2 1/4 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)

Other ingredients
oil for greasing

Method

For the muthias
Combine all the ingredients in a bowl and knead to make a soft dough using enough water.
Divide the dough into a 3 equal parts and shape each portion into a cylindrical roll of approx. 125 mm. (5") in length.
Place the rolls on a greased steaming dish and steam for 10 to 12 minutes till firm.
Remove, cool and cut into 25 mm (1") thick slices.

How to proceed

Heat the oil in a non-stick pan and add the mustard seeds. When they crackle, add the til, asafoetida and curry leaves.
Add the sliced muthias and saute over a low flame till they are lightly browned.
Serve hot with green chutney and ketchup.

Cheese Chili Toast

Serving : 2

Ingredients

• 4 Bread slices
• 2 tbsp butter
• 1/2 Capsicum chopped
• 3 to 4 green chilli - chopped
• 1/2 cup process Cheese grated
• 1/4 cup Mozzarella cheese 
• 3 to 4 tbsp Milk 
• Salt to taste
• Pepper to taste
• 2 tbsp sweet & spicy sauce 

Method

1. Preheat oven to 180° C.
2. Apply butter on both side of  bread. Toast them in preheat oven 180 C for 5 to 10 min. or  you can toast bread on tava.
3. Take one Bid bowl Mix all the vegetables and cheese, salt and pepper to it. 
4. Add some milk and mix well.
5. Top each slice of bread with this mixture. 
6. Top it up with Mozzarella cheese and bake at 200 degrees for 5-10 minutes, with just the top rod working, till the cheese is melted.
7. Cut and serve with Sauce.

Baked Corn & Spinach Tikki

Ingredients:

• 1 cup Corn kernels Boiled 
• 1 cup blanched palak(spinach)
• 4 tbsp Oil 
• 2 small Onions chopped
• 15 Fresh mint leaves 
• Fresh coriander leaves a few sprigs
• 2 Potatoes boiled peeled and mash
• Salt to taste
• 2 Green chillies chopped
• 1/2 tsp red chillies powder
• 1/4 tsp aamchur powder
• 1/2 tsp garam masala
• 1 cup Fresh bread crumbs

Method:

1. Heat 2 tbsp oil in a non stick pan. Add onions and saute. 
2. In bowl add corn, finely chop coriander and mint leaves.
3. When the onions turn a light brown, add it to the corn.
4. Add Spinach, mashed potatoes, salt, green chilies, garam masala, red chillies powder, aamchur powder, coriander and mint leaves and mix well mashing the contents slightly. 
5. Add breadcrumbs and mix. Rest the mixture for 10-15 minutes.
6. Heat 2 tbsp oil in another non stick pan.
7. Divide into equal portions and shape each portion into an round shaped Tikkis.
8. Shallow fry till both sides are equally golden or You can cook them in an oven. Spray a little oil over them and cook in a preheated oven at 180°C for 15 to 20 min
9. Serve hot with Green chutney. 

Misal

Ingredients

For The Misal Masala

• 2 tbsp oil
• 1/8 cup thinly sliced onions
• 1/8 cup grated dry coconut (kopra)
• 1 tbsp coriander (dhania) seeds
• 1 1/2 tbsp sesame(tal) 
• 3 to 4 black stone flower or Patthar Ke Phool, also known as dagad phool
• 3 to 4 pcs cloves (laung / lavang)
• 7 to 8 pcs peppercorns (kalimirch)
• 2 1/2 mm stick cinnamon (dalchini)
• 7 to 8 whole dry kashmiri red chillies
• 1 tbsp red chili powder
• 1 1/2 pcs garlic (lehsun) cloves
• 1/4 tsp hing

For The Misal

• 1 1/2 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/8 cup finely chopped onions
• 1/2 cup finely chopped tomatoes
• 1/8 tsp turmeric powder (haldi)
• 1/4 cup matki (moath beans) sprouts
• 1/4 cup safed vatana (dried white peas) sprouts
• 1/4 cup moong (whole green gram) sprouts
• 3/4 tsp chilli powder
• 1 tbsp finely chopped coriander (dhania)
• 1 tbsp temrind paste
• salt to taste

For Serving

• 1/2 cup mixed farsan (chivda)
• 1/4 cup potatoes
• 1/4 cup finely chopped onions
• 2 tbsp finely chopped coriander (dhania)
• 4 laddi pavs
• 2 pcs lemon wedges

Method

For the misal masala

1. Heat the oil in a broad non-stick pan, add the onions and coconut and dry roast on a medium flame for 2 to 3 minutes.
2. Add all the remaining ingredients and saute on a medium flame for 3 to 4 minutes.
3. Remove from the flame and allow it to cool completely.
4. Once cooled, blend in a mixer to a smooth powder without using any water.
5. Misal masala is ready.
6. Store in air tight container freeze for 1 month.
7. When using 3 tbsp Masala grind again with 4 tbsp water and make smooth pest.  Keep aside.

For the misal

1. Heat the oil in a pressure cooker and add the cumin seeds.
2. When the seeds crackle, add the onions and saute on a medium flame for 1 to 2 minutes.
3. Add the prepared misal masala and saute on a medium flame for 1 more minute.
4. Add the tomatoes, turmeric powder and a little water 1 tbsp, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Add the matki, safed vatana, moong sprouts and mix well.
6. Add 2 cups water and salt, mix well and pressure cook for 3 whistles.
7. Allow the steam to escape before opening the lid.
8. Add the chilli powder, tamarind pest and 1/2 cup of water and coriander, mix well and simmer for 5 to 6 minutes, while stirring occasionally.

How to proceed

1. Just before serving pour 1/4 of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsaan,2 tbsp of batata poha, 2 tbsp of onions and 1 tbsp of coriander over it.
2. Repeat with the remaining ingredients to make 3 more servings.
3. Serve immediately with laddi pavs.

Corn Cutlet

Ingredients:

• 1 cup Corn kernels Boiled 
• 4 tbsp Oil 
• 2 small Onions chopped
• 15 Fresh mint leaves 
• Fresh coriander leaves a few sprigs
• 1 1/2 Cooked rice
• 2 Potatoes boiled peeled and mash
• Salt to taste
• 2 Green chillies chopped
• 1/2 tsp Crushed red chillies
• 1 cup Fresh bread crumbs

Method:

1. Heat 2 tbsp oil in a non stick pan. Add onions and saute. 
2. In bowl add corn, finely chop coriander and mint leaves.
3. When the onions turn a light brown, add it to the corn.
4. Add cooked rice, mashed potatoes, salt, green chilies, crushed red chillies, coriander and mint leaves and mix well mashing the contents slightly. 
5. Add breadcrumbs and mix. Rest the mixture for 10-15 minutes.
6. Heat 2 tbsp oil in another non stick pan.
7. Divide into equal portions and shape each portion into an round shaped cutlet.
8. Shallow fry till both sides are equally golden.
9. Serve hot with Green chutney. 

Lemony Minty Milk

A hot glass of milk can be very comforting indeed, especially when it is pepped up with aromatic spices. Here is a hot cuppa that will soothe your senses and rejuvenate you when a bad cold saps your energy. Lemongrass and mint leaves add vitamin C to this pleasing beverage, helping to relieve cold and cough by improving immunity levels. Turmeric powder added to this Minty Spicy Lemongrass Milk also works wonders by protecting your body from infections.
Recipe source: Tarla dalal

Preparation Time: 10 mins
Cooking Time: 15 mins  
Makes 2 glasses

Ingredients:

• 6 mint leaves (phudina)
• 2 to 3 lemongrass (hare chai ki patti) stalks , cut into pieces
• 1/2 tsp chai masala
• 1 tsp grated ginger (adrak)
• 1 tbsp sugar
• 1 cup milk
• 1/4 tsp turmeric powder (haldi)(opational)

Method

1. Combine 1/3 cups of water, lemongrass stalks, mint leaves and sugar, mix well and boil.
2. Simmer for 5 to 7 minutes till the aroma is released and the water is reduced to half.
3. Add the ginger and chai masala, mix well and boil on a slow flame for 1 minute.
4. Add the milk, turmeric powder bring to a boil and simmer on a slow flame for 4 to 5 minutes, while stirring occasionally.
5. Remove from the flame and strain using a strainer.
6. Pour into glasses and serve hot.

Oats Carrot Pancake

Ingredients:

• White oats 2 cup
• Gram flour (besan) 2 tablespoons
• Butter milk 1/2 cup
• Salt to taste
• Oil to cook
• 2 Grated carrot 
• 2 Green chili finely chopped
• 1/2 tsp turmeric powder 
• 1/2 tsp pepper powder
• 2 tbsp chopped coriander 

Method:

1. Grind oats to a coarse powder and put into a bowl. 
2. In Bowl Add gram flour, Butter milk, salt , turmeric powder, green chili, carrot, chopped coriander , pepper powder and sufficient water to make a batter of uttappam consistency. 
3. Heat a non-stick pan. Apply 1 tsp oil.
4. To make each pancake, spread a ladleful of the batter in the pan , When the underside becomes golden, flip.
5. Drizzle 1 tsp oil all around and cook for 2-3 minutes or till the other side becomes equally golden.
6. Transfer onto serving plates and serve hot with Tomato Salsa or Green chutney.

Herbs Potato wages

Ingredients:-

1/2 tsp red chilli flakes

2 tbsp Parmesan cheese powder 

5 to 6 potatoes , parboiled and cut into wedges with skin

1 tbsp finely chopped garlic

1 tbsp pepper podwer  

Salt to taste

1 tsp mixed dried herbs 

1 tsp olive oil 

1 tbsp Finely chopped fresh parsley for garnish

Method:

1. Preheat oven at 180° C.
2. In Bowl  add potatoes wedges, chili flakes, garlic, pepper powder, dried herbs, olive oil  and mix well.
3. Put Potatoes mixture on baking sheet and bake into oven for 15 to 20 min.
4. Remove wedges from oven and place on a serving plate. 
5. Sprinkle some Parmesan cheese powder and chopped parsley on top.
6. Serve hot with cheese dip.

Pesto Masala Oats

Ingredients:

• 3 tsp Basil pesto 
• 1/2 cup Masala oats
• 1 tsp Parmesan cheese 
• 1/2 tsp pepper powder 
• salt to test
• Water as per need

Method:

1. In pan Add oats roast for few min.
2. add 1 cup water, Salt, pepper powder when water are boiled add pesto mix well.
3. Cook Mixture for 5 to 6 min then add Parmesan cheese mix well.
4. serve hot & garnish with basil leaves.

Vateli Dal Na Khaman

Ingredients:

• 150 g channa dal (bengal gram)
• 1 tsp ginger-green chili paste
• 1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice
• salt to taste
• 2 tsp soda bi crab
• 3 1/2 tsp oil for greasing and cooking
• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp sesame seeds (til)
• 1 tsp chopped green chilies
• a pinch of asafoetida (hing)
• 2 to 3 curry leaves (kadi patta)
• 3 tbsp Coriander 

Method:

1. Soak dal for 6 to 8 hour.
2. After soaking,  drain water And add dal in mixing bowl & blend into the pest.
3. Transfer mixture in bowl, add citric acid mix well and cover the lid set aside for ferment for 6 to 8 hour.
4. After 8 hour , In better add salt, Green chili pest, hing, 1/4 tsp Turmeric powder , soda bi crab, 1 tsp oil, mix well.
5. Pour the batter immediately into a greased thali and spread evenly by rotating the thali clockwise.
6. Steam in a steamer for 12 to 15 minutes or till the khaman are cooked. Keep aside.
7. Heat 3 tsp of oil in a small pan and add the mustard seeds.
8. When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and saute on a medium flame for a few seconds.
9. Remove from the flame and add 1½ tbsp of water and mix well.
10. Pour this tempering over the khaman. 
11. Cut dhokals into medium size and Serve hot and garnished with coriander.

Vegi. Cutlet

Ingredients:

• 500 g boiled Potato , grated
• 1 cup Coriander Leaves
• 1 Lemon
• 1/4 tsp Turmeric
• 1 tbsp Ginger Garlic Paste
• 1/2 tsp Cumin Seeds
• 1 tsp Red Chili Powder
• Salt as per taste
• 2 tbsp Bread Crumb
• 6-7 Piece Cashew nuts
• 1 Cup All Vegetables ( Boiled)
• 2 tbsp All Purpose Flour
• Oil to fry
• For Serving
• tomato ketchup , red chili sauce, green chutney 

Method:

1. Heat the pan add oil, cumin seeds saute and add cashew-nuts, turmeric, ginger garlic paste, mix well.
2. Now add coriander chopped, coriander powder, chill powder cook in a very slow flame keep mixing.
3. Now squeeze water form  Mix vegetable and add in pan , mix well.
4. Take a mashed potato in bowl add this mixture to it, lime juice mix well and make a small parts you can make it into any of shape.
5. Take maida  mix in water make a paste so that you can dip the cutlet into it and then dip in bread crumb. 
6. Now heat oil for fry deep fry the cutlets till it becomes golden brown color.
7. Serve with tomato ketchup & tea.

Kuzhi Paniyaram

Ingredients:

4 cup Raw Rice
3/4 cup Urud Dal
1 Onion
1 tsp Mustard seeds
1 tsp Channa dal
4 pcs Green chillies
Curry leaves
Salt to taste.

Method:

1. Soak rice and urud dal for 5-6 hours.
2. Grind rice and urud dal(separately) into a fine paste.
3. Mix the batter with salt and allow it to ferment(approximately 10-12 hours). This is similar to   idly batter.
4. Heat oil in a pan. Add mustard and Channa dal.
5. When mustard splutters, add finely chopped onions, curry leaves and fry till golden brown.
6. Take two cups of the batter in a separate dish and add the fried onion mixture to it.
7. Heat the paniyarakkal and apply one teaspoon of oil in each kuzhi.
8. Pour this batter into the paniyarakkal. Turn when the sides turn golden brown.
9. This goes well with Coconut Chutney.