Showing posts with label Putnalu (Roasted Chana Dal). Show all posts
Showing posts with label Putnalu (Roasted Chana Dal). Show all posts

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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Mixed Cereal Chivda



BM #129 Week 3 Day 3 - 

This is a filling snack perfect with a hot cup of tea. It is easy to prepare and I found that the kids like the various textures and shapes in this savory cereal. 

My friend says she serves this as breakfast to her kids sometimes as they prefer a savory breakfast rather than cereal in milk.

I realized that it was a tough task to make it in such huge quantities and so I had to make it in 3 batches and mix them all together in the end.

Recipe Source Madhavi
Ingredients - 

 Corn Chex, Cheerios, Corn Flakes, Puffed Rice 4 cups each
Peanuts and Roasted Gram 2 cups each
Salt, Turmeric and Red Chili Powder as needed
Oil 1/2 cup

Note -
*I got the local brand of those cereals which were unsweetened.
*Rice Crispies Cereal could also be used but I omitted and used puffed rice instead.


 Method Of Preparation -

Dry roast the puffed rice (Murmuralu/Borugulu) in a heated pan until they are crisp and set aside.

The rest of the cereals need not be roasted as they are already crisp.

In a wide pan/wok heat oil and add the peanuts, roasted gram and let them fry until they are golden brown.

Reduce heat, sprinkle salt, turmeric, and red chili powder into the hot oil, mix and immediately add the cereals and the roasted puffed rice.

Remove from heat, mix well until the spices are evenly distributed.

Spread on a wide plate. Transfer into an air tight container upon cooling.

Serve as needed.

BMLogo


Preparation Time 20 minutes
Makes 18 cups

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Posted by Harini R on Sunday, December 19, 2021
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Sattu Ka Sharbath



BM #89 Week 1 Day 2 - 

 Continuing the theme of Kid friendly healthy beverages suitable for the hot summer days, I picked up this nutritious drink for today. 

 There are scores of recipes on the internet on how to make Sattu Ka Sharbath. Apparently it is very common in the states of Bihar and UP. 

 As I came to understand, Sattu Flour is basically Roasted Gram Flour. Traditionally black chickpeas are roasted and powdered at home. I took the easy route by powdering the Roasted gram (Dalia/Putnalu) itself.  

 Make sure to mix well before serving and while drinking too. The sattu flour tends to settle down at the bottom of the glass.

 Ingredients - 

 Sattu Flour 3 Tbsp
Water 2 glasses (about 500 ml)
Salt 1/4 tsp
Black Salt 1/4 tsp
Chaat Masala 1/4 tsp
Pepper Powder 1/4 tsp
Lemon Juice 3 tsp
Coriander Leaves, finely chopped
Mint Leaves, finely chopped

Method Of Preparation -
In a mixing bowl, add all the ingredients, mix well, adjust the taste as per preference.

 Transfer into individual serving glasses and garnish with more coriander and mint leaves.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89.
Sending this to Kid's Delight created by Srivalli and hosted by Mayuri this month.


Preparation Time 5 minutes
Serves 2

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Posted by Harini R on Monday, June 4, 2018
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Jowar Dhani Chivda


Jowar Dhani Chivda

 BM #68 Day 3 -

 I have been observing this particular jowar product called Jowar dhani on the local Indian store shelves for almost a decade now. I was thinking I should buy it and make vadiyalu and each summer the thought would fizzle out.

 About 3-4 months back, I saw an elderly Gujarati lady pick this packet off the shelf at the Indian store. I respectfully asked her as to how they use this popped jowar. She said that they make chivda with it just like we make with Murmure.  

 I came to know that this is especially made during spring time just in time for Holi, the festival of colors. She went on about how they used to get them in huge gunny bags and distribute to friends and family. I thanked the lady for the information and tucked the recipe in my memory folder (which happens to be my phone these days :)).

 Now this healthy chivda is a regular at home. I found that these are slightly salty and so take care when adding salt to the chivda. In fact I omit salt most of the times.

Jowar Dhani Chivda

Ingredients -

Jowar Dhani / Popped Jowar / Jonna Pelalu 7 cups
Peanuts, roasted about 2 cups
Roasted Gram / Putnalu 1 cup
Roasted Cashews few
Seasoning (Oil 2 Tbsp, Mustard Seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafotida a pinch, Curry leaves few, Garlic grated (Optional), Salt as needed, Red Chili Powder as needed, Turmeric 1/2 tsp)
Jowar Dhani Chivda

 Method Of Preparation -
Dry roast the Jowar dhani on a low flame for about 10 minutes until they become crunchy. Mix in the roasted peanuts, roasted gram and roasted cashews.

 In a separate pan, prepare the seasoning. Heat oil and add in the mustard and cumin seeds. After they pop, add in the curry leaves and grated garlic (if using), sprinkle the asafotida, salt, turmeric and red chili powder. 

 Remove from heat and immediately pour the seasoning into the jowar dhani mixture.

 On low heat, mix the jowar dhani until the seasoning is evenly mixed in.

 Let it cool and serve it with tea for a healthy snack.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68



Preparation Time 15 minutes
Makes about 9-10 cups

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Posted by Harini R on Saturday, September 3, 2016
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Rice Crispies Chivda


Rice Crispies Chivda

 Week 2 Day 3 of BM #58 -

 The adults and older kids typically complain when they have to eat cereal in milk. So I find that this spicy chivda is the answer. This is a breeze to make. I suggest that pre-roasted n salted nuts be used to make it an easier and faster process.

Ingredients - 

 Rice Crispies Cereal 4 cups
Roasted Peanuts, Roasted Almonds, Roasted Cashews 1/2 a cup each
Roasted Gram / Puthana/ Putnalu 1/2 cup
Salt, Red Chili Powder, Amchur Powder, Sugar as needed
Vegetable Oil 2 Tbsp
Optionally add ready made potato sticks 
Rice Crispies Chivda

 Method Of Preparation -

 Heat oil in a microwave safe ceramic bowl. Mix in the spices and the nuts.

 Transfer the oil and nut mixture to a huge mixing bowl, Add in the Rice Crispies and mix well.

 After the spices are mixed well with the rice crispies, Let it cool and store in an air tight container.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58. 

 Preparation Time 10 min
Makes about 6 cups

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Posted by Harini R on Thursday, November 12, 2015
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Thin Poha Chivda


Thin Poha Chivda

Day 2 Week 4 of BM #53 - 

 I have very fond memories associated with this poha chivda. I remember my mom making chivda for a snack and I used to love eating this with yogurt. My little one eats this with yogurt and she loves this.

 That was how my little one enjoyed this bowl of chivda watching a movie last week.

 Ingredients - 

 Thin Poha 3-4 cups
Peanuts 1/2 cup
Roasted Gram / Putana/ Dalia 1/2 cup
Cashews handful
Salt, Turmeric and Red Chili Powder as needed
Seasoning (Oil 2 Tbsp, Curry leaves few

Thin Poha Chivda

Method Of Preparation -

 In a wide pan/wok heat oil and add the curry leaves, peanuts, cashews and let them fry until they are golden brown.

 Sprinkle salt, turmeric, and red chili powder into the hot oil, mix and immediately add the thin poha.

 Reduce the heat, mix well and fry until the poha become crisp and the spices are evenly distributed.

 Remove from heat, spread on a wide plate. Transfer into an air tight container upon cooling.

 Serve as needed.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53. 

 Preparation Time 15 min
Makes 4 cups 

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Posted by Harini R on Thursday, June 25, 2015
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Makuni - Bihar


Makuni

 After a nostalgic trip in Assam, lets step into Bihar, which has a long mythological and historical heritage. When I think of Bihar, I think of the rich fertile land and so many rivers and tributaries flowing and not to forget Bodh Gaya. The famous Bodh Gaya is the place Lord Buddha attained Enlightenment. 

 Bihar has a huge production of Litchi, which is one of our favorite fruits and unfortunately we pay a pretty penny for these cuties out here :(. Madhubani paintings, the eminent musician, Ustad Bismillah Khan are more identities of Bihar. 

 Coming to the food, Bihari Cuisine is predominantly vegetarian owing to Buddhist and Jain influences. Sattu, which is roasted gram flour, makes a prominent appearance in many households in many forms. One such is this form of paratha, Makuni, also known as Sattu Ka Paratha. It is traditionally eaten as breakfast but it works fine as a snack as well as part of dinner.

 Lets meet again tomorrow in the state of Chattisgarh which was carved out of the central state of Madhya Pradesh.

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Posted by Harini R on Friday, April 4, 2014
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Rayalaseema Erra Karam Dosa


Rayalaseema Erra Karam Dosa

 We were introduced to this dosa when we visited my cousin a few weeks back. My cousin's wife under the guidance of my maternal aunt gave us a taste of these dosas and shared this recipe as well. 

 My maternal aunt who is married into the heart of Rayalaseema shared some history behind these Dosas. Apparently she first had a taste of these dosas almost 20-30 years back when she was stranded in a place called Jammalamadugu in Cudappah dist of Andhra Pradesh. She says it is a very traditional dosa for a particular community in that place.

 We have since been hooked onto these dosas and have virtually forgotten the plain dosas :). 

 Check out these fiery dosas for Day 1 Week 2 of BM #27.

 Ingredients - 

Dosa Batter
Mirchi powder 2 tsp
Turmeric a pinch
Asafoetida a pinch
Salt as needed
Water as needed
Dhalia / Putnala Pappu , powdered 1/2 cup
Onions, finely chopped and lightly sauteed 1 cup

For the Dosa Batter - 
Urad Dal 1 cup
Rice 2 cups
Poha/Beaten Rice 1/2 cup
Methi Seeds 1 tsp
Method Of Preparation -
For the Dosa Batter - 
Wash, soak and grind all the ingredients listed under the Dosa Batter.

 Ferment the batter overnight and set aside.
Rayalaseema Erra Karam Dosa

 For the Erra Karam - 
In a bowl, mix in the red chilli powder, turmeric, salt and asafoetida and add a little water to make it a paste.

 For the Dosa - 
Heat a griddle / tawa on medium heat. The griddle needs to be at the right temperature. Upon sprinkling a few drops of water, the water should sizzle and evaporate.

 Pour 2 ladlefuls of batter in the center and rapidly spread it out with the ladle to make a thin circle.

 Spray oil to the edges and let it cook for a minute. 

 After the edges look cooked, now is the time to apply the Erra Karam to the outer edges of the dosa about an inch in width, sprinkle Dhalia powder(pappula podi) generously and sprinkle the onions.

 Let the dosa cook for another minute or so until the underside is cooked to reddish brown and is crispy.

 Fold the dosa into a half and cook on both sides. Before this is done, make sure that the top side is properly cooked as it is not explicitly flipped over.

 Remove and serve hot with an accompaniment any chutney of your choice.

Repeat for the remaining dosas as needed.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

 Preparation Time 20 min
Serves as per the batter

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Posted by Harini R on Tuesday, April 9, 2013
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Pappula Charu ~ Roasted Gram Rasam




Om Namah Sivaya Siddham Namah

Pappula Charu


When I tasted this Rasam at a cousin's place over the weekend, I sensed that it was not the usual rasam and inquired. I was zapped to know that it is called Pappula Charu. In the event of not having cooked Toor Dal on hand, roasted gram (Putnala Pappu) makes a fine substitute.

My cousin said they usually avoid adding tamarind in Rasam and use the tomatoes to add the 'sour' element in the rasam. I tried the same when I made this at home, but we thought adding tamarind would better suit our taste. I finally ended up adding lemon juice but still felt the lack of tamarind. Some habits die hard, don't you think? So next time I shall make sure I add the tamarind.

All in all a very good Rasam variation for Day 5 of BM 13.
Ingredients - 

Tomato Cubed 1 cup
Roasted Gram / Putnala Pappu 2 Tbsp (or as needed) 
Turmeric 1/4 tsp
Salt as per taste
Sugar/Jaggery 2 tsp (or as per taste)
Rasam Powder 2 tsp
Tamarind water 1 Tbsp (or as per taste)
Water about 4 cups
Coriander leaves for garnish
Seasoning (Oil/Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Curry leaves a few, Hing / Asafoetida 1/8 tsp)



Pappula Charu

Method Of Preparation - 
 
In a heated sauce pan, add oil/ghee and the rest of the seasoning ingredients. After the mustard seeds splutter, add the chopped tomato.


After the tomato is cooked, make a thin batter of roasted gram powder (I added about 2 Tbsp of roasted gram powder and 4 Tbsp of water) and water and gently add it to the cooked tomatoes while constantly stirring to avoid formation of lumps.


Add about 3-4 cups of water and turmeric, salt, rasam powder, sugar/jaggery, tamarind juice and bring the rasam to a boil.

Reduce the flame and let the flavors blend in for about 3-4 min and remove from fire. Garnish with coriander leaves. Cover with a lid until ready to serve it with steaming hot Rice.



Preparation Time 15-20 min
 Makes 4 cups

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Posted by Harini on Monday, February 20, 2012
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Majjiga Charu ~ Spiced Buttermilk


We, like most South Indians are very dependent on buttermilk. I for one cannot imagine a meal complete without curds or buttermilk. The ever popular 'coolant' is as humble as it can be.  

Most of you might know that buttermilk can be transformed into many delicious dishes. The most popular one is the Majjiga Pulusu (Kadhi). 

Buttermilk is often used to make many breakfast recipes, snacks and also used in baking. But here it is just spiced up and mixed in rice to be part of  a hearty meal!!

I understand that there are multiple recipes for majjiga charu and each region has a different name to this recipe. This is how my mom makes and we love it!!


Majjiga Charu


Ingredients - 

Buttermilk 2 cups (Sour buttermilk is ideal)
Putana/Roasted Gram 3 Tbsp
Ginger 1/2 inch
Green Chillies 1-2 (as per taste)
Coriander leaves handful
Coconut grated 2 Tbsp
Turmeric a pinch 
Salt as needed
Seasoning (Oil/Ghee 1 tsp, Urad Dal 1/2 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp, Dry Red Chilli 1, Curry leaves few, Hing)

Method Of Preparation - 

Powder the putana/roasted gram/putnala pappu into a fine powder.

Grind ginger, green chillies, coriander leaves and coconut. Set aside.

Blend the roasted gram powder, the above said ginger mixture and 1/2 cup of buttermilk so that there are no lumps. 

Transfer the above contents into a mixing bowl and add the remaining buttermilk, salt and turmeric.


Majjiga Charu


If needed add a little sugar and check for the taste.

In a heated sauce pan, add oil and the remaining seasoning ingredients. After the mustard seeds pop and the rest of the dals brown, remove from fire and add this seasoning to the buttermilk mixture.

Serve this spiced buttermilk with Rice or Pulao / Biryani or if it is mildly spiced, just gulp it down!!
Preparation time 10 min 
Serves 2-3 

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Posted by Harini on Tuesday, September 6, 2011
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Ragi Murukku ~ Finger Millet Chakli


Ragi or Finger Millet is a very nutritious grain and has been used in many parts of South India since ages. But it has never been accepted by my family so far, owing to the earthy taste and the unappealing color. I have so far tried Ragi vermicelli which was good, tried ragi flour in the form of Uthappam and Multi Grain Rotis and now these chaklis/murukkus. So looks like we are getting there :). 


I saw this recipe at Suma's Veggiplatter and thought I should try this. I tried a small batch of these chaklis and found that my kids took an instant liking to these and so made a huge batch to their delight! So I have found yet another way to sneak in Ragi in our diet. I wish to explore some other healthier ways of cooking with Ragi in the near future.


Ragi Murukku


Ingredients -


Ragi Flour 3/4 cup
Urad Flour 1/4 cup
Roasted Gram Powder/Putnala Podi 1/4 cup
Ghee 1 Tbsp
Salt as needed
Sesame seeds 1 Tbsp
Jeera/Cumin seeds 1 Tbsp
Hing 1/4 tsp


Method Of Preparation - 


Heat oil in a wok/Kadai.


In a mixing bowl, Add the flours, spices and mix well. Rub in the ghee and knead into a stiff dough adding water gradually.


Keep the chakli or murukku press with the single star disc (Or any other disc if preferred) ready.


To check if the oil is ready, slide a tiny sample of the dough into the hot oil and if it sizzles and rises to the top then the oil is ready. 


After the oil is hot enough, fill the murukku press with adequate dough (Don't forget to keep the remaining dough covered) and press the mould over the oil in a circular motion so that the dough coils drop in circular shape (or whatever shape). 


Fry them until they are uniformly cooked and turn crisp.


Remove them with a slotted ladle onto kitchen paper towels and repeat the process with the rest of the dough.


Upon cooling, store in an airtight container.


Sending these Chaklis to Priya and Aipi's 'Bookmarked Recipes' , Krithi's 'Serve it - Fried' hosted by Denny, Srivalli's 'Kid's Delight - Crunchy Snacks' hosted by Gayathri and Kiran's 'CWF - Ragi/Finger Millet'  happening at Denny's.


Preparation Time 40 min
Makes 3-4 cups 

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Posted by Harini on Tuesday, August 2, 2011
11 comments
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Mixed Nut 'No Cook' Burfi


Do you have unexpected guests and scramble to make something nice and impressive to entertain them? Here is a fool-proof and time tested recipe which won't fail you. This 'no cook' burfi recipe has been passed on to me by Amma. She has been making these burfis ever since we were kids (seems like a long time :) ). It feels like a criminal offence to have not tried this burfi in so many years. My apologies to  you, Amma. I have ignored making this burfi in spite of her constant reminders. 


My parents have unannounced /unexpected guests at all odd hours and all of them are treated with the same attention and delicacies. One sweet prepares when she is short of time is this one. I remember days when she would just use roasted gram and a small quantity of cashews and still the result would be just as delicious !! Even today she can whip up a quick snack/lunch/dinner and impress the guests (Why are moms always bestowed with this magical power??) . I was put to test the other day when we had some unexpected guests and I had to prepare something sweet. This recipe came to my rescue for sure!! Here is how you can impress your family and guests too...


Mixed Nut 'No Cook' Burfi


Ingredients - 


Cashews 1/4 cup
Almonds 1/4 cup
Walnuts 1/4 cup
Roasted Gram / Putnalu 1/4 cup
Milk Powder 1 cup (I used the non fat instant dry milk from Walmart)
Powdered Sugar 1 cup
Cardamom Powder 1 tsp
Milk 4-5 Tbsp (or as needed)
Ghee for greasing. [Check for the tips below!]


* The amount of nuts and the variety of nuts can be varied as per preference/availability.


Mixed Nut 'No Cook' Burfi


Method Of Preparation - 


Pulse all the nuts until they are nearly powdered. (I like them slightly coarse) and measure. (I got a little over 1 cup.) 
In a mixing bowl, add the powdered nuts, milk powder, powdered sugar (Again I like the sugar coarsely powdered too) and cardamom powder. Mix them well.


Sprinkle cold milk 1 tablespoon at a time and gently knead the mix into a stiff dough. Take care not to add more milk hastily as it gets runny pretty easily because of the addition of milk powder. 
Tip from Amma - In case it gets runny, don't panic, just add some roasted sooji (Bombay Rava/semolina) and fix it !!


Keep a greased plate ready. I lined a parchment paper to reduce the grease :)


Transfer the stiff dough to the prepared plate. Pat the dough evenly (I placed a parchment paper and used a rolling pin to evenly spread the dough).


Mixed Nut 'No Cook' Burfi


Using a sharp greased knife (I had to grease the knife here!!) , cut into desired shape and refrigerate for about 30 min.
Tip from Amma - Instead of greasing the knife, just freeze the patted dough for 10 min and even an un-greased knife will get you neat pieces without any crumbs or a sticky mess!!


After they are sufficiently cool, separate the pieces and serve. The cooling is helps in retaining the shape of the pieces. Serve cold!


Linking these Burfis to Umm Mymoonah's 'Anyone Can Cook' series, Momchef's 'Indian Mithai Mela', to Srivalli's Kid's Delight - Cooking without Fire for Kids hosted by Kamalika
and t0 Radhika's  Diwali Special ~ Sweets & Savories.


Preparation Time 10 min + cooling time 30 min 
Makes 20 diamond burfis (and some scraps )

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Posted by Harini on Monday, August 1, 2011
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