Showing posts with label Chick Pea Flour (Besan). Show all posts
Showing posts with label Chick Pea Flour (Besan). Show all posts

Peanut Besan Dosa



BM #135 Week 3 Day 1 - 

This week I shall continue with the A-Z Series featuring Dosas alphabetically. This month the starting letters are P, Q and R.

With P I have tried this unique Peanut Besan Dosa and instantly fell in love with it. In this recipe the peanuts are soaked and ground to a fine paste. 

Recently, I have heard a few experts talk about the benefits of soaked peanuts versus the fried /roasted peanuts. They say that the soaked peanuts give out peanut milk whereas the fried/roasted peanuts give out oil and therefore the soaked ones are healthier.
The A-Z series so far..
Recipe Inspiration - here
Ingredients - 

Peanuts soaked for 4-5 hours 1 cup
Besan/Gram Flour 1 cup
Salt as needed
Green Chilies-Ginger Paste 2 tsp (or as needed)
Ajwain, crushed 1/2 tsp
Cumin Seeds crushed 1/2 tsp
Asafotida 1/4 tsp
Chopped Vegetables 2-3 cups (I used Carrot, Onion and Sweet Peppers)
Coriander Leaves finely chopped 3 Tbsp



 Method Of Preparation -

In a mixing bowl, add all the finely chopped vegetables, coriander leaves, ginger-green chili paste, cumin seeds, ajwain, asafotida, and salt.

Make a fine paste of the soaked, washed and drained peanuts adding as much water as needed.
 
In the same blender, add the besan and about 1/2 cup of water and blend until there are no lumps.

Adjust water and mix into a thick batter. (It should be similar to the idli batter consistency - thick but pourable).

Cover and set aside for 10-15 minutes.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. 

Cover and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required.

BMLogo


Preparation Time Soaking Time 4 hours + Preparation Time 30 minutes
Makes 12-14 Dosas

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Posted by Harini R on Friday, June 17, 2022
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Erra Karam Dosa (Version 2)



BM #131 Week 3 Day 2 -

For the Letter E, here is a classic street food from the Rayalaseema region of Andhra Pradesh. There are multiple layers of textures and flavors that go on top of the Dosa. There is a burst of flavors with every bite.

I have posted another version of Erra Karam Dosa which is equally interesting.

Recipe Source here
Ingredients - 

Oil/Ghee needed to shallow fry
Dosa Batter -
Rice 2 cups
Urad Dal 1/2 cup
Poha 1/2 cup
Chana Dal handful
Methi Seeds 1 tsp
Erra Karam - 
Onions 4-5 Medium sized roughly chopped
Salt, Red Chilies and Garlic as needed
Oil 2 tsp
Bombay Chutney -
Besan / Senagapindi 1/4 cup
Onions, finely chopped  2 Tbsp
Turmeric and Salt as needed
Oil 2 tsp
Roasted Gram / Putnalu 1/2 cup
Coconut Powder 3 Tbsp
Garlic 2-3 pods
Salt and Red Chilies as needed



Method Of Preparation -

To Make Dosa Batter - 
Wash and soak rice, fenugreek seeds, chana dal and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside.

In a blender add the soaked rice, chana dal,  urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.


To Make Erra Karam - 
Grind the onions and Red Chilies into a coarse paste. Mix in salt and set aside.

It can be used as is or it can be cooked in a teaspoon of oil until the raw smell of the onions disappears.

To Make Bombay Chutney - 
Make a slurry of besan and water and set aside.

In a heated pan add oil and sauté the onions until they are translucent. 

Slowly pour the besan slurry and salt and mix well. Keep stirring until the besan is cooked well. Adjust water so that the chutney is slightly runny. Keep in mind that besan thickens upon cooling.

Allow the chutney to cool before using in the Dosa Prep.

To Make Pappula Podi - 
Blend the ingredients by pulsing them in the grinder. Transfer into an air tight container.

To Make Erra Karam Dosa - 
On a heated tava(griddle), pour a ladleful of batter and spread it thin in a circular motion. Spray some oil to the edges of the dosa. 

On the top side of the dosa apply a thin layer of the Bombay Chutney, then a thin layer of Erra Karam and then sprinkle the Pappula Podi. Fold the Dosa into half and cook  on both sides for a few seconds.

Remove and continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.

BMLogo


Preparation Time Soaking time 4 hours + Fermentation Time 8-10 hours + Making time 30 minutes
Makes 12-14

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Posted by Harini R on Friday, February 18, 2022
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Gujarati Kadhi



BM #128 Week 2 Day 1 - 

This week I shall showcase some regional recipes from three different states. Today it is this delicious and super comforting Kadhi from the state of Gujarat.

I had cooked this Kadhi as part of a Gujarati Thali a while back.


1.Gujarati Kadhi
2.Khatti Meethi Dal
3.Mag - Gujarati Moong Beans
4.Beet Nu Raito
5.Doodh Pak
6.Steamed Rice
7.Dhokla
8.Methi Na Gota
9.Papad
10.Batata Tamata Nu Shaak
11.Bhinda nu Bharela Shaak
12.Roti
13.Poori
14.Khatta Chutney
15.Green Chutney

Recipe Source here
Ingredients - 

 Chickpea Flour / Besan 1 Tbsp
Beaten Yogurt 1 cup
Salt and Sugar as needed
Ginger-Green Chili Paste 1 tsp (or to taste)
Coriander leaves finely chopped for garnish
Seasoning (Ghee 1 2 tsp, Cumin seeds 1/2 tsp, Fenugreek seeds 1/2 tsp, Clove 1, Cinnamon 1/2 inch piece, Hing 2 pinches, Curry leaves few)


Method Of Preparation -

 Blend the chickpea flour in the beaten yogurt adding as much water as needed to make a thin mixture.

 Mix in the ginger-green chili paste, salt and sugar. Let the mixture come to boil while mixing it continuously.

 Reduce the heat and in another pan prepare the seasoning.
Heat ghee and add the rest of the seasoning ingredients listed in order. After the cumin seeds are brown add this seasoning to the simmering kadhi.

 Let it cook for a few more minutes. Remove from heat and serve with rice or khichdi.


BMLogo

Preparation Time 20 minutes
Serves 4-5

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Posted by Harini R on Wednesday, November 10, 2021
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Methi Na Gota



BM #120 Week 3 Day 3 -

These deep fried methi pakoras are an excellent addition to any party menu and also with a cup of tea on a rainy day.

I had included these pakoras as part of a Gujarati Thali last year. 

Recipe Source here
Ingredients - 

 Methi leaves washed, chopped and blanched 1/2 cup
Salt, Sugar, Green chili paste, hing as per taste
Water 1/2 cup + Baking Soda a pinch
Besan / Gram Flour / Senagapindi 1 cup (more if needed) 
Oil 1 Tbsp + more for deep frying
To Coarse Grind - 
Peppercorns 6-8
Coriander seeds 1 tsp
Ajwain / Vaamu 1 tsp

 Method Of Preparation -
I used frozen methi leaves. So I just thawed them.

 In a mixing bowl, add a tablespoon of oil, water and baking soda. Mix well.

 Add in the salt, sugar, green chili paste, hing, thawed methi leaves.

 Coarsely grind peppercorns, coriander seeds and ajwain. Add it into the mixture.

 Gradually add besan and mix well without lumps to make a stiff batter.

 Heat the oil in a wok/kadai.

 When the oil is adequately hot, scoop a teaspoon of batter and gently drop in hot oil. Add as many scoops as the kadai can accommodate without crowding the oil.

 Allow those scoops of batter to brown well on all sides and remove with a slotted spoon onto kitchen paper towels to drain excess oil.

 Continue frying with the rest of the batter.

 Serve with Green Chutney or Tamarind Date chutney or ketchup.


BMLogo

Preparation Time 45 minutes
Serves 7-8

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Posted by Harini R on Friday, March 19, 2021
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Lauki Kofta ~ Bottle Gourd Fritters



BM #117 Week 2 Day 1 - 

After the month long marathon in September, we are back to blogging in a relaxed pace with three posts a week this month.
For this week, I have chosen to highlight three dishes with the same ingredient but different courses.

Today's Lauki Kofta is the first in this series. If you have followed this Lauki Thali post last month, you would guess the ingredient I wish to highlight here.

Yes, Lauki/Bottle Gourd is the ingredient, Appetizer is the course and these pakodas/koftas were a delight to enjoy with tea on a chilly evening.

These can be very well used as koftas in a gravy similar to this.



Ingredients - 

Bottle Gourd / Lauki / Sorrakaya peeled and grated 1 cup
Besan / Gram Flour 3/4 cup
Salt, Ginger, Turmeric as needed
Green Chilies crushed 1 tsp (or as needed)
Ajwain / Vamu 3/4 tsp
Coriander Leaves finely chopped 1/4 cup
Oil to deep fry (about a cup or more)
 

Method Of Preparation -

In a wok/kadai heat oil for deep frying.

In a mixing bowl, add the grated lauki, salt, turmeric, grated ginger, ajwain, crushed green chilies and coriander leaves.

Gently mix to get a thick batter. The water in the lauki is enough to make the batter. Adjust the consistency of the batter by adding more gram flour.

Make sure the batter is not rested as it tends to become watery.

As soon as the oil is hot, make small smooth portions of the batter and gently drop them in the oil.

Keep the heat on medium and allow the pakodas to fry and get a golden brown hue. Depending on how big the wok is, they might need to be fried in multiple batches. Ensure that they are not crowded in the oil.

Remove from the hot oil and drain them on kitchen paper towels.

Serve hot with ketchup or any hot sauce.


BMLogo
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117


Preparation Time 30 minutes
Makes 12

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Posted by Harini R on Saturday, October 10, 2020
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Rajasthani Thali - Gatte Ki Sabji - Day 21



BM #116 Day 21 -

Today we travel to the Northwestern state of Rajasthan to explore their cuisine. The moment I think of Rajasthan, I think bright colored clothes, desert, camels, forts, palaces and their inimitable hospitality.

 The internet helped me pick an array of dishes popular in Rajasthani cuisine. I did a mix and match and came up with a thali which was easy to plan and prepare.

 The dishes with numbers corresponding to the names are listed here.
1.Lahsun ki Chutney, 2.Boondi - Kakdi Raitha, 3.Gatte Ki Sabji, 4.Kala Chane Ki Kadhi, 5. Sabz Jaipuri, 6.Papad Ki Sabji, 7.Dal Tadka, 8.Rice, 9.Poori, 10.Phulka, 11.Tawa Pudi, 12.Chaas, 13.Moong dal Vada, 14.Churma Laddu, 15. Onion-Tomato Salad

 Here is the recipe for Gatte ki Sabji. I felt it was very flavorful and filling. This is a no onion no garlic recipe.

 Ingredients - 

 Oil 2 Tbsp 
Cumin Seeds 1/2 tsp
Asafotida 2 pinches
Turmeric 1/4 tsp
Coriander Powder 1 tsp
Kasuri Methi 1 tsp
Red Chili Powder 1/4 tsp
Yogurt 1/2 cup
Salt as needed
Coriander Leaves chopped 2 Tbsp
To Grind - 
Tomato chopped 1/2 cup
Ginger 1/2 inch
Green Chilies
For The Gatte -
Besan/Chickpea Flour 1/2 cup
Chilli Powder 1/4 tsp or as needed 
Salt to taste
Fennel Seeds/Saunf 1/4 tsp
Carom Seeds/ Ajwain 1/4 tsp 
Yogurt/curds 1 tbsp or as needed
Oil 1 Tbsp 

Method Of Preparation -

To Make the Gatte - 
In a mixing bowl add all the ingredients listed under 'for the gatte' and knead into a stiff dough adding as little yogurt as needed.

Divide the dough into 2-3 portions and shape each portion into 3 inch long cylinders about 2-3 mm thick.

In a deep stock pot, boil about 2 cups of water and after the water comes to a rolling boil, add the dough cylinders and cook for 10-12 minutes.

Drain the cooked gatte and allow them to cool. Reserve the drained water.

Cut them into 1/2 inch pieces and set them aside.

To make the Gravy - 
Make a paste of tomato, green chili and ginger and set aside. Whisk curd and set aside. 

 Add oil in a heated pan. Add cumin seeds and asafotida to it. 
After cumin seeds are golden brown, add turmeric powder, coriander powder, kasuri methi and ground tomato masala and saute until oil starts floating on the surface. 

 Then add the whisked curd and red chilly powder as well and keep sauteing until oil starts separating from the masala. 

 Pour about 1/2 cup to a cup of the left over water (left after boiling gatte) if the gravy appears too thick. 

 When the gravy starts simmering, add gatte and salt to taste. Let it cook for 2 to 3 more minutes. 
Remove from heat and add garam masala to it. 


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Preparation Time 40 minutes
Serves 4-5

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Posted by Harini R on Thursday, September 24, 2020
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Flatbread Thali 4 - Dhapate - Day 14



BM #116 Day 14 -

 Today's flatbread comes from the state of Maharashtra. This rustic flatbread is nutritious and filling and easy to make as well.

 In the thali featuring Dhapate are Garlic Chutney, Green Chili Thecha, Onion-Tomato Koshimbir and yogurt.

 The Green Chili Thecha which I made for this thali has become a frequent addition on our dining table. The Garlic Chutney is a staple too. My husband and older one can live off those two accompaniments. 

 Here are the previous flatbreads this week..
Flatbread Thali 3 - Garlic Butter Roti With Pizza Dough - Day 13

 Recipe Source here through Shalaka
Ingredients - 

 Jowar Flour 2 cups
Whole Wheat Flour 1 cup + more for dusting
Besan 1/2 cup
Coriander Powder 1 tsp
Turmeric, Salt and Red Chili Powder as needed
Garlic-Green chili paste 2 tsp (or as needed)
Cumin seeds, coarsely crushed 1 tsp 
Ajwain / Vaamu, coarsely crushed 1 tsp 
Coriander leaves, finely chopped 3 Tbsp
Water as needed to knead the dough
Oil to shallow fry
Sesame seeds 2-3 Tbsp

Method Of Preparation -
In a mixing bowl, mix the flours and the rest of the ingredients listed above except water, oil and sesame seeds.

 Gradually add water to knead the mixture to form a soft dough.

 Pinch 8 equal portions of the dough each the size of a small orange. Knead each portion and roll into a smooth disc.

 Dip one side of a disc in the sesame seeds and start flattening the disc on a floured surface. Typically it is patted with clean hands but I tried using the rolling pin and generously dusting with flour and it worked for me.

 Heat a griddle and gently transfer the flattened disc onto the griddle, brush some oil on the it and allow both the sides to cook. Brush oil on the other side as well.

 Remove onto an insulated container to keep them warm.

 Continue with the rest of the dough portions.

 Serve with Teekha Thecha, Lahsun ki chutney, Onion-Tomato Koshimbir and Yogurt.



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 Preparation Time 30 minutes
Makes 8

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Posted by Harini R on Wednesday, September 16, 2020
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Eggless Bread Omelette



BM #107 Week 3 Day 1 - 

 This week I have opted to showcase some easy kid friendly breakfast recipes.

 The first one is this Eggless Bread Omelette which can be made in a few minutes and is nutritious and filling.

 This can be made as a snack as well.

 Recipe Source Pooja
Ingredients - 

 Bread Slices 3-4
Besan / Gram Flour / Senagapindi 1/4 cup
Buttermilk 1/2 cup (or as needed)
Onions finely chopped 1/4 cup
Coriander leaves, finely chopped 1-2 Tbsp
Ginger-Green chili paste 1 tsp or as needed
Salt, Turmeric, Red Chili Powder as needed
Garam Masala, Chaat Masala, Asafotida as needed
Cumin Seeds, coarsely crushed 1/4 tsp
Ajwain / Vaamu, coarsely crushed 1/4 tsp
Butter/Oil to shallow fry

Method Of Preparation -
In a mixing bowl, add Besan, finely chopped onions, finely chopped coriander leaves, ginger-green chili paste, salt, turmeric, red chili powder, garam masala, chaat masala, asafotida, coarsely crushed cumin and ajwain seeds.

 Mix well and make a thin batter adding as much buttermilk as needed. It should be slightly thinner than bajji batter.

 Heat a griddle and spread some oil/butter. 

 Slice each bread into two triangles, dip each triangle into the besan batter making sure both sides are soaked, transfer the soaked slices onto the heated griddle.

 Cook on both sides and remove. Continue with the rest of the slices.

 Serve warm with Ketchup or any spicy sauce.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107.

Sending this to Srivalli's Kid's Delight event, guest hosted by PJ themed on "Easy Breakfast Ideas".


Preparation Time 15 minutes
Makes 6-8

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Posted by Harini R on Tuesday, December 17, 2019
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