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Showing posts with label HEALTH FOOD. Show all posts
Showing posts with label HEALTH FOOD. Show all posts

January 23, 2021

Vazhaithandu dosai – Banana stem dosa / Plantain stem dosa

Vazhaithandu dosai recipe

I started making vazhaithandu dosai/ banana stem dosa / plantain stem dosa after tasting in a restaurant.  I make it by stuffing vazhaithandu masala in the center of dosa like our regular masala dosa. But Raksha is not a big fan of it. She doesn’t like to eat banana stem as poriyal, pachadi too. So I was thinking on how to include this healthy vegetable in her regular diet.

Suddenly this vazhaithandu dosai recipe by grinding and adding banana stem paste to regular idli batter flashed in my mind. I googled and found an easy and yummy dosa recipe in Chettinad samayal YouTube channel. It was an instant hit at home. As I expected, Raksha loved it very much and had more dosa. I am so happy that I got a perfect dish to make my daughter eat Vazhaithandu.

Friends, do try this version of vazhaithandu dosai. I am sure its a great way to make the fussy eaters consume this healthy vegetable. Ok, lets see how to make banana stem dosa with step by step pictures.

Check out my other vazhaithandu recipes too


Vazhaithandu dosai recipe

Vazhaithandu dosai - Banana stem dosa recipe


Vazhaithandu dosai - Banana stem dosa recipe

Vazhaithandu dosai - Banana stem dosa recipe


 
Cuisine: Tamil nadu
Category: Main course
Serves: 15
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes
 


INGREDIENTS
1 up = 250ml
  • Idli batter – 4 cups (5 cups idli rice, 1 cup urad dal)
  • Raw banana stem – 1
  • Big onion – 1 OR Small onion - 6
  • Green chilli – 2
  • Ginger – 1/2 inch piece
  • Cumin seeds – 1/2 tsp
  • Curry leaves – Few
  • Salt – 1/4 tsp (If required)
  • Cooking Oil - To drizzle over dosa
  • Water - to grind banana stem
HOW TO MAKE BANANA STEM DOSA / VAZHAITHANDU DOSAI
  1. Wash and slice the banana stem into rings. Immerse in buttermilk till use.
  2. Grind onion, green chilli, ginger, curry leaves and cumin seeds coarsely.
  3. Add chopped banana stem, add little water and grind to smooth paste.
  4. Do not add more water. Grind to a thick but smooth paste.
  5. Take thick idli batter and add this paste. Mix well and check for salt.
  6. Add water to adjust consistency. Heat dosa tawa. Pour a ladleful of batter.
  7. Spread it thin or thick. Drizzle oil around the dosa. Flip and cook the other side too.
  8. Serve hot with coconut chutney, tomato chutney or sambar !
METHOD - STEP BY STEP PICTURES
  • Peel the outer stem part/ bark part and wash the inner ring. Chop into thin slices and keep immersed in buttermilk till use.
  • Vazhaithandu dosai recipe
      Vazhaithandu dosai recipe

  • Take a big mixie jar. Add onion, green chilli, ginger, cumin seeds and curry leaves. Grind coarsely without water.

  • Now add in the batch of chopped banana stem slices by squeezing the buttermilk. Grind coarsely without adding water. Then add little water and grind to a smooth paste. Do not add more water. Firstly add 1/4 cup water. Try to grind to smooth paste by wiping the sides.

  • Open the mixie jar and add the remaining banana stem pieces too. Now grind again to a smooth paste. Add little water if required. As banana stem is a watery vegetable, it doesn’t need more water to grind. After grinding, paste looks dark grey or black in color. Its completely normal. Don’t panic. 

  • Take 4 cups of our regular idli batter in a wide bowl. Add this banana stem paste to the batter and mix well. Batter turns light grey in color after mixing. Check for taste and add salt if required. Add some water if required. Addition of water depends on the consistency of idli batter and the paste. So use water carefully.
  • Vazhaithandu dosai recipe

  • Heat a dosa tawa. Spread a ladleful of batter to make a thin or thick dosa. Let it cook in medium flame till 50%. Now drizzle oil all over the dosa. Flip and cook the other side OR remove once the bottom turns golden and top looks completely cooked. Fold and remove. Serve hot with chutney or sambar !
  • Vazhaithandu dosai recipe

    Enjoy !

Note

  • For variations, you can use red chilli instead of green chilli while grinding.
  • You can make this dosa thin or thick as you like.
  • No fermentation is required as we are using fermented idli dosa batter.
  • Make sure idli batter is not too thin or watery. After adding paste, the batter will become even more thin.
  • You can refrigerate this batter and use it for one day.


Try this healthy banana stem dosa/ vazhaithandu dosai for a change.

I am sure everyone will love it ! I made uthappam kind for me. 

Banana stem dosa


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January 18, 2021

Pachai Sundakkai Puli Kuzhambu–Pachai Sundakkai Kara Kuzhambu

Pachai sundakkai kuzhambu

Last week I went to Salem after 10 months. Had a good time with my in-laws and parents. While coming back to Bangalore, my MIL gave me some vegetables that were grown in our house backyard. She gave me some pachai sundakkai / raw Turkey berry too.

After a long time, I am so happy to cook an interesting recipe with pachai sundakkai. Usually I make pacha sundakkai poricha kuzhambu learning from my MIL. But this time, I tried pachai sundakkai puli kuzhambu referring some YouTube channels. It came out so well in the first attempt itself as its more like our arachuvitta vatha kuzhambu.

If you don’t have fresh sundakkai in hand, you can use dried turkey berry/ sundakkai vathal too. It tastes and smells so good. You can make and store this pacha sundakkai kuzhambu in refrigerator and use it for 2 to 3 days. Its taste and flavor improves say by day. 

Friends, do check out this easy and yummy pachai sundakkai puli kuzhambu with step by step pictures. Enjoy mixing with plain rice and serve it with some papad and kootu / poriyal as side dish. You will love it !

Other common names for turkey berry include:

  • prickly nightshade
  • devil’s fig
  • shoo shoo bush
  • wild eggplant
  • pea eggplant
  • susumber

Pachai sundakkai kuzhambu

Pachai sundakkai kuzhambu recipe


Pachai sundakkai kuzhambu recipe

Pachai sundakkai kuzhambu / Fresh turkey berry gravy for rice.


 
Cuisine: Indian
Category: Kuzhambu recipes
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Gingely oil - 4 tbsp
  • Mustard seeds - 1 tsp
  • Methi seeds / fenugreek seeds - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Toor dal - 1 tsp
  • Small onion - 10 OR big onion - 1 (cubed)
  • Garlic cloves - 15
  • Curry leaves - few
  • Pachai sundakkai / Fresh, raw turkey berry - 1 cup
  • Tamarind - Small lemon size
  • Tomato - 1 (finely chopped)
  • Turmeric powder - 1/2 tsp
  • Sambar powder - 1 tsp
  • Jaggery - 1 tsp
  • Salt & water - as needed
To dry roast and grind
  • Coriander seeds / Dhania - 1 tbsp / 3 tsp
  • Grated coconut - 2 tbsp
  • Red chilli - 5 to 7
HOW TO MAKE PACHAI SUNDAKKAI KUZHAMBU
  1. Wash and chop pachai sundakkai into two or crush with mortar and pestle slightly. Set aside in water till use.
  2. Wash and peel onion, garlic cloves. Chop tomato.
  3. Heat a kadai. Dry roast dhania seeds, red chilli and coconut till nice aroma emits. Cool and grind to a smooth paste adding water.
  4. Heat the kadai adding oil. Splutter mustard seeds, methi seeds, cumin seeds and toor dal.
  5. Saute onion, garlic cloves and curry leaves. Add pacha sundakkai and saute for 5 minutes.
  6. Now add tomato and saute till mushy. Add 1 cup of water and cover cook sundakkai for few minutes.
  7. Add ground masala paste and 1 cup of tamarind extract. Add sambar powder, salt, turmeric powder and jaggery.
  8. Let the kuzhambu boils till oil floats on top. Switch off the flame and transfer to a vessel.
  9. Serve with plain rice along with kootu and appalam/ papad.
METHOD - STEP BY STEP PICTURES
  • Wash and crush the sundakkai lightly or chop into two halves. Keep them in water till use. Wash and chop onion, tomato and garlic cloves. Set aside.
  • Pachai sundakkai kuzhambu
  • Heat a kadai and dry roast coriander seeds, red chilli and grated coconut till nice aroma arises. Let it cool and grind to a smooth paste adding required water.
  • Pachai sundakkai kuzhambu
  • Heat oil in the kadai. Splutter mustard seeds, methi seeds, toor dal or chana dal and cumin seeds. Saute for a minute without burning them.
  • Pachai sundakkai kuzhambu
  • Add onion, garlic and chopped sundakkai. Saute till onion becomes transparent. Sundakkai shrinks and becomes dark green in color. Add tomato and saute till mushy.
  • Pachai sundakkai kuzhambu
  • Add 1 cup of water and cover the kadai. Boil and cook sundakkai is soft and well cooked. After sundakkai is cooked, add 1 cup of tamarind extract, ground masala paste, required salt, turmeric powder and sambar powder. Mix well.
  • Pachai sundakkai kuzhambu
  • Add jaggery. Mix well and check for taste. Boil till oil floats on the top. Kuzhambu will become thick by this time. Check for taste and thickness, add little water if required. Switch off the flame. Transfer the kuzhambu to a vessel and cover it. Serve after 30 minutes to one hour to enjoy its best flavor and taste. Enjoy !Pachai sundakkai kuzhambu

Note

  • You can add more red chillies and skip sambar powder.
  • Do not burn any spices while roasting. So roast in medium flame patiently.
  • You can skip tomato and add more tamarind if you like.


Do try this yummy and healthy pachai sundakkai kuzhambu. You will love it !

 Pachai sundakkai kara kuzhambu


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January 6, 2021

Jowar Idli recipe without rice / Cholam Idli Recipe / Sorghum Idli Recipe

Cholam idli recipe

After a long time, I started making millet recipes in my kitchen. My recent try was this jowar idli recipe/ Sorghum idli dosa batter without rice. Jowar is a healthy gluten free millet which is high in fiber, protein and packed with essential minerals and vitamins. Its a great alternative for atta/ wheat flour and all purpose flour / maida. It is good to control diabetics, thyroid and aids weight loss. Sorghum is known as Cholam in Tamil, Jonnalu in Telugu, Jola in Kannada, Jowar in Hindi.

There are two varieties of Jowar in India. One is white in color and other one is red jowar which is called as Irumbu cholam/ Irungu cholam in Tamil and Malayalam. I have used white variety in this recipe.

For all millet idli recipes, I use a combination of millet, urad dal and poha / aval / pressed rice to replace rice. It comes out well and soft every time. Not only idli, you can also make crispy dosa with the same batter. But the only problem I face with all the millet idli batter is, you cannot refrigerate and store the batter for more days like our regular idli dosa batter. Millet idli dosa batter should be used within 2 days for best taste. 

This Jowar idli dosa batter is also the same like other millet idli batter recipes. You have to consume it within a day or two even under refrigeration. Other than this factor, you will not find much difference in taste, flavor from our regular idli dosa. I am sure you will love its spongy and soft texture. 

Jowar idli tastes the best with coconut chutney, tomato and onion based chutneys or tomato thokku. I served it with tomato thokku and idli podi. We loved it. I am happy that I can include this recipe in our regular diet too. Friends, do try this easy and yummy jowar idli / Sorghum idli and enjoy for your breakfast and dinner !

Check out my foxtail millet idli

Kodo millet idli

Ragi idli 

Pearl millet idli

Pearl millet dosa

Jowar idli without rice

Jowar idli / Sorghum idli/ Jonna idli without rice


Jowar idli / Sorghum idli/ Jonna idli without rice

Jowar idli / Sorghum idli/ Jonna idli dosa batter recipe without rice


 
Cuisine: Indian
Category: Main course
Serves: 15
Prep time:5Hours
Cook time:10Minutes
Total time:5 Hours 10 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Jowar / Sorghum / Cholam - 2 cups
  • White, round urad dal - 1/2 cup
  • Poha / Pressed rice / Aval - 1/2 cup
  • Methi seeds / Fenugreek seeds - 1/2 tsp
  • Salt & Water - as needed
HOW TO MAKE JOWAR IDLI
  1. Wash the jowar and poha till you get clear water.
  2. Soak in enough water for 5 hours.
  3. Wash and soak urad dal and methi seeds for 2 hours.
  4. First grind urad dal to a smooth, thick batter. Transfer to a big bowl.
  5. Then grind soaked jowar to a smooth paste. Add to urad dal batter.
  6. Mix well with hands. Cover and ferment the batter over night or 12 hours.
  7. The next morning, add salt and mix the batter with a ladle.
  8. Pour in a greased idli plate and steam in a pot for 10 minutes.
  9. Remove and rest for a minute. Then scoop out and enjoy with chutney, sambar !
METHOD - STEP BY STEP PICTURES
  • Wash the jowar, poha together for 3 to 4 times to remove the dust. Wash till you see clear water. Add enough water and soak it for 5 hours.

  • Wash the urad dal + methi seeds together for 2 times and enough water to soak it for 2 hours.
  • Jowar idli without rice
  • First grind urad dal to a smooth, thick batter adding required water. If you are grinding the batter in wet grinder, add water gradually and grind to a smooth, thick paste like butter. If you are using mixie, use ice water to grind the batter. Collect the urad dal batter in a big, wide bowl with space for fermentation. 

  • Now grind the soaked jowar + poha to a smooth, thick paste adding required water. Add the jowar batter to urad dal batter and mix well with your hands to aid fermentation. Cover the batter and ferment it overnight or 12 hours based on the weather in your place. 
  • Jowar idli recipe without rice
  • The next morning, batter would have raised well. Add required salt and mix well. Take idli plate and grease with gingely oil.

  • Roll boil water in an idli pot. Place the idli plate and steam cook for 10 minutes. Check with a tooth pick or with a wet finger. If it comes out clean, idli is done. Remove the idli plate and wait for 2 minutes. Then scoop it with a flat spoon and serve in a plate. Enjoy with sambar or chutney !Jowar idli recipe without rice 

Note

  • You can use cooked rice instead of poha.
  • You can use thick or thin poha/aval for this idli
  • If you are using mixie, use ice cold water for grinding the batter to avoid heating of mixie jar.
  • Soak jowar and dal separately and grind them separately.
  • If you want to soak and grind everything together, use 3:1 ratio of jowar and urad dal. i.e use 1.5 cups jowar and 1/2 cup urad dal. 


Try this easy, yummy and healthy Jowar idli for your breakfast / dinner !

I served it with tomato thokku and idli podi. 

 Jowar idli recipe


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October 18, 2020

Pirandai Kuzhambu Recipe–Adamant Creeper Gravy– Pirandai Recipes

Pirandai kuzhambu

After making Pirandai dosai successfully, I tried this yummy and interesting Tamil nadu style pirandai kuzhambu recipe. Generally Pirandai puli kulambu is prepared by cooking tender adamant creeper stems in tangy tamarind sauce but I prepared it like arachuvitta vatha kuzhambu by freshly roasting and grinding spices along with pirandai as the stems are bit old and dried. Soon I will try to make that version with tender pirandai stems and share it. This version of adamant creeper gravy came out so well. I stored in refrigerator for 3 days and consumed it. Day by day its taste and flavor improved a lot. We all loved it.

As we are grinding Pirandai in this recipe, you cannot find any difference in taste or flavor. It would be more like arachuvitta vathal kulambu. One thing, we should remember is that, for any instant pirandai recipes, it should be sauteed well in oil till its turns pale white in color else you will get itching in the tongue and throat after eating this kuzhambu. Also while cleaning Pirandai, you should apply Sesame oil / Gingely oil all over the hands to avoid itching.

Ok friends, lets see how to make this easy, yummy Pirandai kuzhambu recipe with step by step pictures.

Pirandai kuzhambu recipe

Pirandai Kuzhambu / Adamant Creeper Gravy For Rice


Pirandai Kuzhambu / Adamant Creeper Gravy For Rice

Pirandai Kuzhambu / Adamant Creeper Gravy For Rice



Cuisine: South Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

  • Cooking oil or Sesame oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Methi seeds - 1/4 tsp
  • Curry leaves - Few
  • Big onion - 1 OR small onion - 15
  • Garlic cloves - 20
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Salt & water - as needed
To roast and grind
  • Sesame oil / Gingely oil - 2 tbsp
  • Pirandai / Adamant Creeper - 1/2 cup (chopped)
  • Methi seeds - 1/4 tsp
  • Chana dal - 1 tsp
  • Urad dal - 1/2 tsp
  • Dhania / coriander seeds - 1 tsp
  • Curry leaves - Few
  • Grated coconut - 2 tbsp
  • Red chilli - 3
  • Tamarind - big gooseberry size
HOW TO MAKE PIRANDAI KUZHAMBU
  1. To clean and chop pirandai, apply sesame oil generously. Peel the ridges of pirandai, chop the edges. Wash it well and chop into small pieces. Set aside.
  2. Heat oil in a kadai and saute the pirandai pieces till it turns pale white.
  3. Add the other ingredients mentioned under “To roast and grind” and saute well.
  4. Grind everything to a smooth paste adding tamarind. Set aside.
  5. Heat oil in a kadai. Temper mustard, methi seeds, urad dal and curry leaves.
  6. Saute onion and garlic till golden. Add the ground pirandai paste and mix well till thick.
  7. Add water and make it thin. Add turmeric powder, sambar powder and salt. Mix well.
  8. Boil till oil floats on top and switch off the flame once thick.
METHOD - STEP BY STEP PICTURES
  • How to clean pirandai :  Apply sesame oil all over the hands. Take the pirandai stem and chop both the ends. Peel the ridges of pirandai and wash well. Chop into 1 inch length pieces. Measure 1/2 cup and set aside.

  • Heat sesame oil in a kadai. Add pirandai pieces and saute till it turns pale white. It takes time to turn color. So saute it patiently. If you don’t saute well, you will get tongue and throat itchy taste in the kuzhambu.

  • After sauting the pirandai, add the other ingredients given under “to roast and grind” and roast them till golden in color. Switch off the flame and grind everything to a smooth paste adding tamarind. Set aside.
  • Pirandai kuzhambu
  • Heat oil in a kadai and when it gets heated, splutter mustard seeds, methi seeds, urad dal and curry leaves. Add onion, garlic and saute till onion turns transparent. Now add the ground pirandai paste and saute till it turns thick.
    Pirandai kuzhambu
  • Add 1 cup of water and dilute it. Add turmeric powder, sambar powder and salt. Mix well and let the kuzhambu roll boil till oil floats on top. It becomes thick too. Switch off the flame as soon as it reaches your desired consistency. Transfer the kuzhambu to a bowl and close it with a lid.
  • Pirandai kuzhambu
  • Enjoy with plain rice drizzling few drops of sesame oil. Store in refrigerator for 2 to 3 days, reheat and serve. Its taste improves day by day.
    Pirandai kuzhambu

Note

  • Adjust the quantity of red chilli and sambar powder as per the taste and tamarind you use.
  • Do not forget to saute the pirandai till it turns white in color else you will get itching in your tongue and throat.

Try this yummy Pirandai kuzhambu and enjoy with plain rice and any kootu or poriyal as side dish. 
Pirandai kuzhambu

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October 9, 2020

Pirandai Dosai –Pirandai Recipes - Adamant Creeper Dosa Recipe

Pirandai dosai

I have an adamant creeper plant in my balcony garden. Adamant creeper is called as Pirandai in Tamil. I have given its name in all the languages and its amazing health benefits below. Please check it. As its rich in Vitamin C and Calcium which is good for bones, I try to include pirandai in my cooking atleast once in a month. Usually I make pirandai thogayal for rice. But this time, I wanted to try some other recipes with it. So as usual, I started my experiments with this healthy and yummy pirandai dosai recipe. As I expected, it came out very well in the first attempt itself.

Actually no one in my family was able to find that pirandai is added in this dosa recipe. It was tasting like usual dosas. To make it more flavorful with a green look, I added some coriander leaves, green chilli and ginger. But you can skip all these ingredients and make a plain piranadi dosai too. So friends, if you are looking for some healthy pirandai recipes apart from chutney and thogayal, do try this pirandai dosa recipe. I am sure you will love it like us. This pirandai dosa batter can be refrigerated and used for 2 days.

Lets see how to make this healthy adamant creeper dosa/ Pirandai dosai recipe with step by step pictures along with its health benefits and names in different languages.

Also check out my Pirandai kuzhambu if interested !



Name of Adamant creeper in different languages


  • English: Adamant creeper, Bonesetter, Devil's Backbone, Veldt Grape.
  • Hindi: Hadjod, Hadjor, Asthisrumgala
  • Malayalam: Changalamparanda-ചങ്ങലംപരണ്ട
  • Sanskrit: Vajravalli, Asthisrinkhala, Kulisa, Asthisamharaka.
  • Tamil: Pirandai-பிரண்டை
  • Telugu: Nalleru, Gudametige, Kokkitaya-ralu

  • Health benefits of Pirandai / Adamant creeper

    As pirandai has amazing health benefits, I wanted to share it with you all !


  • Cissus Quadrangularis is the biological name of pirandai. It has high vitamin C and calcium.
  • Pirandai is helpful to cure knee problems and its juice mixed with sesame oil is used in the treatment of fracture and sprain.
  • Pirandai recipes are useful for people with indigestion issues, flatulence, nausea, cough and piles.
  • Always grease your hands with sesame oil to avoid your hands from itching.
  • Use tamarind in all pirandai recipes else it will make your tongue itchy.

  • Pirandai dosa

    Pirandai dosai recipe / Adamant creeper dosa


    Pirandai dosai recipe / Adamant creeper dosa

    Pirandai dosai recipe / Adamant creeper dosa for breakfast and dinner. Its a healthy dosa recipe !


     
    Cuisine: South Indian
    Category: Main course
    Serves: 10
    Prep time: 16 Hours
    Cook time: 10 Minutes
    Total time: 16H10 Minutes
     
    1 cup = 250ml
    • Idli rice - 1.5 cups
    • Urad dal - 1/4 cup
    • Methi seeds - 1/2 tsp
    • Pirandai / adamant creeper - 1/4 cup
    • Coriander leaves - 1/4 cup
    • Green chilli - 2
    • Ginger - 1 inch piece
    • Salt & water - as needed
    HOW TO MAKE PIRANDAI DOSAI
    1. Grease your hands with sesame oil generously and clean the pirandai.
    2. Chop the nodes, head and tail portion. Discard it. Now remove the ridges using a knife or peeler.
    3. Wash it well and chop into 1 inch pieces.
    4. Wash and soak rice, urad dal and methi seeds for 4 hours.
    5. In a mixie jar, grind pirandai, coriander leaves, green chilli, ginger to a coarse paste.
    6. Add the soaked rice and dal. Grind to a smooth paste and collect in a vessel.
    7. Cover and ferment it overnight or minimum 12 hours.
    8. The next day, add salt and mix the batter well.
    9. Make thin or thick dosa as per your liking. Enjoy with coconut or tomato chutney !
    METHOD - STEP BY STEP PICTURES
    • To clean pirandai / adamant creeper, apply sesame oil/ gingely oil all over your hands and palm generously to avoid itching. Alternately you can wear some thick gloves and clean it.
      • You should apply sesame oil in your hands else your hands will be itching for one day after cleaning the pirandai. I have experienced this. So do not skip or forget this step.
      Pirandai dosai

    • Take the pirandai and break the nodes. Chop the head and tail portion. Remove the fibers if any. Now remove the ridges of pirandai using a knife or peeler. Discard it.
    • Pirandai dosai

    • Wash it well and chop into small pieces of 1 inch length. Measure 1/4 cup from it and set aside. Set aside.
    • Pirandai dosai

    • Take a bowl and add rice, urad dal, methi seeds. Wash it well and soak it for 4 hours.
    • Pirandai dosai

    • Wash and take the chopped pirandai, coriander leaves, ginger and green chilli in a mixie jar. Grind coarsely adding little water.


    • Now add the soaked rice, urad dal and methi seeds. Grind everything to a smooth paste adding required water. Make the batter thick. Do not make it too watery.
    • Pirandai dosai


    • Transfer the batter to a bowl. Cover and let it ferment for 12 hours or overnight based on the weather conditions in your place. I kept it for 16 hours.


    • The next day, batter would have been raised. Now add required salt and mix well. Adjust the consistency of batter by adding little water if needed.
    • Pirandai dosai

    • Heat a dosa tawa and pour 1/4 cup of water, lower the flame and wipe the dosa tawa completely. Now pour a ladleful of dosa and spread it thin or thick as you like. Cook till 3/4th and then drizzle with sesame oil/ gingely oil or ghee all over the dosa. Flip and cook both the sides and remove in a plate.Pirandai dosai
    • Pirandai dosai

    • Enjoy with coconut chutney or tomato chutney. I liked it with  raw onion chutney !


    Note

    • I used coriander leaves, green chilli and ginger to give a nice flavor and color. You can add a small piece of tamarind if you like but I din't use it. You can skip all the other ingredients and use pirandai alone to make this dosa batter.
    • There is no need to saute the pirandai in oil before grinding. As we are fermenting the batter, it doesn’t have the itchy feeling while you eat.
    • Make sure the batter is well fermented. Leave it for 12 to 16 hours based on the weather. 
    • People living in cold countries can keep the batter inside the oven with lights on or cover the batter bowl with a blanket and keep it over the gas burner after switching it off. Keep it over night. It helps to ferment the batter well.
    • You should apply sesame oil in your hands else your hands will be itching for one day after cleaning the pirandai. I have experienced this. So do not skip or forget this step.
    • While making dosa, drizzle it with sesame oil or ghee as pirandai generates body heat. Oil or ghee helps to balance it. Use ghee if giving for kids. 

     

    Yummy, healthy pirandai dosai is ready to relish. Make it thick or thin and enjoy !

    Pirandai dosai


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    September 23, 2020

    Spicy Roasted Chickpeas / Chana In Air fryer–Indian Air fryer Recipes

    roasted chickpeas in air fryer

    After a long time, I am sharing an air fryer recipe in Indian style. Yes this is Indian style roasted chickpeas (roasted kabuli chana) sprinkled with chat masala, red chilli powder, aamchur powder and salt. I used to buy Haldirams roasted moong dal, masala chana and green peas. Its Raksha’s favorite too. Recently when I was talking to my friend Shalini, she was suggesting me to post some interesting, Indian recipes in air fryer. She also told me to start with this easy, roasted chickpeas in air fryer. Its a great recipe for weight watchers too. I used my Bajaj air fryer. If you don't have an air fryer, you can use your convection oven.

    I followed this recipe from my forking life. When I tried it, I was so excited to see the super crispy chickpeas/ chana with a nice masala flavor. Its spicy taste and flavor reminded me the roasted green peas we used to buy in cinema theaters when I was young. Sendhil loved it a lot and he is munching it everyday for post lunch snacks. Its a low calorie, healthy snack that is ideal for kids and husband’s snacks box. Its a guilt free snack too. Its stays good for a week or two if stored properly. Friends, do try this healthy, Indian style roasted chana in air fryer with less oil. I am sure you will love it. Lets check out how to make it with step by step pictures.



    Roasted chickpeas in air fryer


    Roasted chickpeas in airfryer

    Roasted chickpeas/ chana in air fryer with less oil for evening snacks.


     
    Cuisine: Indian
    Category: Snacks
    Serves: 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     
    1 cup = 250ml
    • Chickpeas / Kabuli Chana / kondakadalai - 2 cups
    • Cooking oil - few tbsp as required
    For masala mix/ spice mix / seasoning
    • Red chilli powder - 1 tsp
    • Chat masala - 1 tsp
    • Aamchur powder – 1/2 tsp
    • Turmeric powder - 1/2 tsp
    • Salt - as needed
    HOW TO MAKE ROASTED CHICKPEAS IN AIR FRYER
    1. Wash and soak chickpeas/chana in sufficient water for 8 hours or overnight.
    2. Drain the water completely and take 1 cup of soaked chana.
    3. Make the masala spice mix by mixing all the spice powders and salt.
    4. Spread 1 cup of chana. Set the timer to 15 minutes at 200c.
    5. Remove the basket after 5 minutes. It becomes completely dry in the first 5 minutes.
    6. Drizzle few drops of oil and mix well.
    7. Continue cooking for 10 minutes by shaking the tray in every 5 minutes.
    8. After 13 minutes, chickpeas would have been roasted well and crispy.
    9. Add 1/2 tsp spice mix powder and air fry for remaining 2 minutes.
    10. Check for taste and crispness. If not crispy, roast for 2 more minutes. Mine took around 18 minutes.
    11. Once done, transfer to a bowl. Add 1 tsp spice mix required for this batch and shake well. Cool down and store in a box.
    12. Air fry the next batch of chickpeas in the same procedure.
    13. Spicy roasted chick peas is ready. You can store and enjoy it for a week.
    METHOD - STEP BY STEP PICTURES
    • Wash and soak 2 cups of chickpeas in a wide bowl adding sufficient water. Soak it for 8 hours or overnight.

    • Chickpeas increases in quantity after soaking. Drain the excess soaked water completely and set aside. Take 1 cup of soaked chickpeas and set aside.
    • Take the air fryer basket and spread 1 cup of chana. Do not crowd them. Spread it well. Now close the air fryer basket and set the timer to 15 minutes. Keep the temperature at 200 degree c / 390 degree F.
    • After 5 minutes, open the basket. Chana would have dried completely. Now drizzle few drops of oil and shake it well to spread the oil over the chickpeas.
    • In the mean time, take a bowl. Mix red chilli powder, turmeric powder, salt, aamchur powder, chat masala to make the spice mix / seasoning mix. Cook for the remaining 10 minutes, by shaking it for every 5 minutes. Total cooking time is 15 minutes.
    • When there is about 2 minutes left, add 1/2 tsp of spice mix. Shake well and cook for the remaining 2 minutes. Adding less spice powder and cooking for 2 minutes at the end helps to roast the chickpeas without having the spice mix burnt or fall off from it. 
    • After 17 minutes, check for taste and crispness of chana. If its not crispy, roast for 2 to 3 minutes more. Mine took 18 minutes. So keep an eye after 15 minutes to prevent over roasting.
    • Make sure chickpeas is not burnt by over cooking. Once done, transfer the roasted chana to a bowl. Add the remaining spice mix required for this batch. If needed you can drizzle a tsp of cooking oil to coat the spice mix with chana. Cool down and then store in an air tight box. 
    • Follow the same steps and roast the remaining soaked chana. Store them after cooling down and enjoy up to 2 weeks. It stays crispy.

      Enjoy with tea/ coffee or pack it for your kids and husband’s snacks box !

    Note

    • After soaking, drain the water completely. No need to spread the chana and dry in open air. It becomes dry by cooking in air fryer in 5 minutes.
    • Roasting time of chana differs based on the model of air fryer. Mine took around 18 minutes for first batch. So keep an eye after 15 minutes.
    • Do not add all the spice mix while the chana is roasting. It gets burnt. So a little quantity of spice mix/seasoning at the end of cooking and add the remaining after transferring to the bowl.
    • For variations, you can make seasoning with garlic powder, pepper powder etc.


    Do try this easy, healthy, air fryer roasted chana and enjoy !

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