Sabudana Khichdi Recipe - Non-sticky Sabudana Kichdi

Making a perfect sabudana khichdi at home must be a challenging task for many ladies. Me too not an exception. Soaking and cooking sabudana (Sago in English, Javvarisi in Tamil, Sabakki in Kannada) soft and non-sticky is a bit tricky. 

As Sendhil is a big fan of sabudana recipes, I try to make it once in 10 days.  After so many trail and error, I started to soak sabudana perfectly without becoming mushy by adding the right amount of water. 

Earlier I used to cook it for more than 20 minutes to make it completely transparent and soft. But it becomes lumpy and sticky. When it becomes sticky, we cannot trouble shoot it easily. Sabudana turns soft, transparent and cooks quickly if its soaked properly. Cooking for longer time is also one of the reasons for sticky sabudana. So based on my observations, I have shared few tips and tricks for soaking, testing and cooking sabudana perfectly.

 If you follow the steps carefully, anyone can make perfect, non-sticky sabudana khichdi at home. Ok, over to the recipe with stepwise pictures.

As I was busy in frequent travel to my native place for some personal works, I was not able to make any new post in my blog in the past week. Sorry, hope I can concentrate from this week.  I will try to start the Diwali recipes from my next post.

Sabudana Khichdi Recipe

How to make non-sticky sabudana khichdi recipe at home with stepwise pictures. 

Cuisine: North Indian

Category: Fasting recipes

Serves:  4

Prep time: 6 Hours

Cook time: 20 Minutes

Total time: 6H 20Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Sabudana / White big sago – 2 cups Water – 1.5 to 2 cups to soak Potato – 2 nos ( small , skin peeled & chopped) Roasted and crushed peanuts - 1/2 cup Green chilli – 2 nos (finely chopped) Ginger - 1 tsp (finely chopped) Coriander leaves - a handful ( to garnish) Curry leaves - Few Lemon juice - Few drops Salt - as needed Sugar - 1/2 tsp To Temper Ghee - 2 tbsp Cumin seeds - 1/2 tsp

HOW TO MAKE SABUDANA KHICHDI

1. Wash the sabudana twice. Drain the water completely.
2. Add water and soak for minimum 6 hours. 
3. Press to check it mushy. Drain the water completely.
4. Heat ghee in a kadai. Temper cumin seeds, curry leaves.
5. Add chopped potato, salt and saute till it becomes soft.
6. Add chopped green chilli, ginger and saute well.
7. Then add soaked sabudana, mix gently in low flame.
8. Cover the kadai with a lid and cook for 2 minutes.
9. Toss once and then cook for another 2 minutes,
10. Repeat until sabudana becomes transparent and soft.
11. Do not stir more and keep cooking for longer time.
12. Lastly add the crushed peanuts, lemon juice and coriander leaves. Mix well. Switch off the flame. Serve hot !

SABUDANA KHICHDI RECIPE - STEP BY STEP PICTURES

Wash the white, big sabudana/ sago twice or thrice to remove the whitish starch. Drain the water completely without a single drop of it. Add 1.75 to 2 cups of water( I used 2 cups) and make sure the water level is just 1/2 inch above sabudana. No need to cover the bowl. Soak the sabudana for minimum 6 hours to overnight. (Sabudana absorbs all the water within 2 hours and starts to double in size). After 6 hours, sabudana becomes big in size and almost double in quantity.  It looks separate and fluffy without any water. To check if its soaked well, take one sabudana and press it. If it becomes mushy, sabudana is soaked well. If you feel slightly hard to press, add 1/4 cup to 1/2 cup more water and soak for some more time by covering the bowl with a lid. Dry roast the peanuts and crush it coarsely in a mixie. Set aside. Wash and peel the skin of potato. Chop into small cubes. Finely chop green chillies, ginger, coriander leaves and keep it aside. Heat ghee in a good non-stick pan. Splutter cumin seeds, green chilli, ginger and curry leaves. Add potato pieces and required salt. Saute well till potato becomes soft and 3/4th cooked.    Add soaked sabudana, sugar and saute well till it starts to become transparent. Lower the flame completely. Cover the kadai with a lid and cook for 2 minutes without adding water. Open the lid and toss it gently. Again cover cook for 2 minutes and toss it. Repeat the same till sabudana becomes soft and transparent without much white part. It takes around 10 to 12 minutes to cook perfect. ( TIP : When you feel sabudana starts to become lumpy and sticking at the bottom, it indicates sabudana is over cooked. So switch off the flame immediately). Lastly add the crushed peanuts, chopped coriander leaves and lemon juice. Mix well and switch off the flame. Enjoy !

Note

For variations, you can add crushed peanuts in the soaked sabudana before cooking. It also helps to make non-sticky khichdi. You can also add ginger chilli paste instead of adding as pieces. If you do not want to use potato, you can skip it too. If you are not making as vrat/ fasting recipe, you can add onions too.

Try this easy, yummy, non-sticky sabudana khichdi for fasting days food. You will feel full and energetic !

Technorati Tags: sabudana khichdi recipe,maharashtrian sabudana khichdi recipe,sabudana khichdi,sabudana khichdi preparation,how to make sabudana khichdi non sticky,how to make sabudana khichdi,what to do if sabudana becomes sticky

Continue Reading...

Instant Dosa Recipe With Leftover Rice – Cooked Rice Dosa Recipe – Pazhaya Sadam Dosai

When we have leftover cooked rice from lunch, most of the ladies eat at night, make curd rice or soak in water and have it the next morning ( pazhaya sadam) for breakfast which is considered to be the most healthy South Indian food. But there may be some fasting / vrat days when we should not eat leftover rice. On those days, we hit our head to use it effectively by making idli, dosa or any other Indian style leftover cooked rice recipes to make our family members consume it without complaints. 

This Instant dosa recipe with leftover cooked rice is one such recipe. You can call it as Pazhaya sadam dosai in Tamil.  This dosa can be prepared instantly with some 30 minutes resting time. I have already tried this dosa recipe after watching some YouTube videos. But it did not come out to my expectation. Sendhil did not like it at all. He told its like soft godhumai dosai/ wheat flour dosa and felt there is some problem in the ratio of ingredients. So next time I altered the ingredients as per my family’s taste and came up with this recipe. It came out crispy in corners, Soft in the middle, golden and flavorful too. Sendhil had it without any objection. What else, this shows the success of this recipe, isn’t it ?? :P.  

As this is an instant dosa recipe, please do not avoid cooking soda and curd. Just follow the same recipe for the first time. Then you can alter the quantity of ingredients as per your taste. Lets see how to make use of the leftover cooked rice with this instant dosa recipe.

Check out my leftover cooked rice paniyaram recipe of you like.

Instant dosa Recipe with leftover cooked rice

Instant dosa recipe with lefover cooked rice / Pazhaya sadam dosai for easy breakfast and dinner.

Cuisine: Indian

Category: Instant breakfast

Serves: 7 dosa

Prep time: 30 Minutes

Cook time: 10 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cooked rice - 1 cup ( leftover white rice) Rice flour - 1 cup Wheat flour - 1/4 cup ( use 1/2 cup for wheat flavour) Semolina / upma rava/ coarse sooji - 2 tbsp ( Add 30 minutes before making dosa) Curd - 1/4 cup Salt & water - as needed Baking soda or cooking soda - 1/4 tsp Cooking oil - to drizzle over dosa

HOW TO MAKE INSTANT DOSA WITH LEFTOVER COOKED RICE

1. In a mixie jar, take leftover cooked rice, rice flour, wheat flour, curd, salt and baking soda.
2. Grind to a smooth paste adding required water.
3. Transfer the batter to a bowl. Add semolina  / rava and mix well.
4. Rest the batter for 15 to 30 minutes.
5. Heat dosa tawa. Spread a ladle of instant dosa batter.
6. Drizzle oil around the dosa. Cover cook in medium flame till bottom turns golden.
7. Do not flip it, Fold and remove the dosa. Serve hot for best taste.

LEFTOVER COOKED RICE DOSA - STEP BY STEP PICTURES

In a big sized mixie jar, take the leftover cooked rice, rice flour, wheat flour, curd, salt and baking soda. Add the required water ( I washed the curd bowl and added that water. So water looks white). Grind to a smooth paste. Transfer the batter to a bowl. The consistency of batter should be like our regular dosa batter. Do not make it watery. Add semolina / upma rava and mix well. Let the batter rest for 15 to 30 minutes. Check for the consistency and add very little water if needed. Heat dosa pan. Spread a ladleful of batter to thin or thick dosa by keeping the flame low. After spreading the dosa, increase the flame to medium.  Drizzle oil and cover the dosa with a lid.  Cook till the bottom of dosa turns golden brown. Color of this dosa depends on the quantity of wheat flour. Also This dosa takes slightly more time to cook than our regular dosa as we have added semolina/rava. So cook it patiently. Do not burn it. Adjust the flame accordingly. Do not flip the dosa. Fold and remove in a plate. Serve hot for best taste with your favorite chutney and sambar.

Note

If you like to add more wheat flour, you can add upto 1/2 cup. Similarly you can add less wheat flour too ( say 1/4 cup). Resting time for the batter is mandatory else dosa may not come out from the tawa and it doesn’t taste crispy. It may come out hard and chewy.  Never skip baking soda. It is a must to give softness to the dosa as its an instant dosa. You can use cooking soda / samayal soda as well. Do not add rava while grinding. You should add only after grinding the batter. You can also add baking soda after grinding the batter. The consistency of dosa batter should be thick but spreadable. Do not make it too thin or thick. For variations you can add finely chopped onion, green chilli, ginger, curry leaves and coriander leaves. Make it thick like uthappam.

Try this easy, instant leftover cooked rice dosa and enjoy with your favorite chutney, sambar or idli podi.

Technorati Tags: instant dosa with cooked rice,cooked rice dosa,instant dosa with leftover rice,instant dosa with leftover cooked rice,leftover rice dosa,instant dosa recipe with rice flour,leftover rice recipe,leftover rice recipes indian,instant dosa recipe,what to do with leftover rice for breakfast instant

Continue Reading...

Tomato Poha – Thakkali Aval Upma Recipe

Tomato poha / Thakkali aval is an easy, instant Indian breakfast and dinner recipe. Poha recipes (Pressed rice/ rice flakes recipes in English, avalakki uppittu in Kannada) makes it appearance at least twice in a week in my kitchen as it can be cooked quickly and instantly in jiffy morning hours. It would be ideal for breakfast. As Iam trying different poha recipes in South Indian and North Indian versions, I wanted to make this easy tomato poha (Thakkali aval upma in Tamil) for our breakfast today. 

This is the first time I am making poha with tomato. Basically tomato poha can be prepared in 2 ways. One by adding onion, green chilli and tomato and other one by adding spice powders and garam masala. Today I have followed the second method by adding tomato, onion, red chilli powder and garam masala powder as I love my poha to be slightly spicy and flavorful. 

Bachelors and working women would love this recipe as it can be prepared under 15 minutes. You can whip up your breakfast or late night dinner instantly. Optionally you can use frozen green peas and vegetables like carrot, capsicum to make it colorful and healthy. Ok, Lets see how to make tomato poha recipe with step by step pictures.

Check out my Maharashtrian Kanda poha, Gujarati Batata poha, Tamilnadu style aval upma, Lemon poha and Instant poha mix recipe.

Tomato poha recipe / Thakkali aval upma

Tomato poha /Thakkali aval upma - Easy, instant breakfast recipes.

Cuisine: Indian

Category: Instant breakfast recipes

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Thick poha / Getti aval / Thick rice flakes - 1 cup Water – 1/2 to 3/4 cup (to soak poha) Salt - as needed To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Chana dal - 1 tsp Cumin seeds - 1/4 tsp Big onion - 1 (Finely chopped) Ripe tomato - 1 (finely chopped) Green chilli - 1 small Curry leaves - Few Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Dhania powder /coriander seeds powder - 1/2 tsp Garam masala powder - 1/4 tsp Sugar – a pinch Coriander leaves - To garnish

HOW TO MAKE TOMATO POHA

1. Wash the thick poha twice or thrice. Add water to immerse it.
2. Soak for 10 minutes. Chop onion, chilli, tomato.
3. Heat oil in a kadai. Temper and saute onion, tomato till mushy.
4. Add chilli powder, turmeric, coriander seeds powder, garam masala powder, salt and sugar.
5. Mix well till raw smell goes off. Lastly add soaked poha. Mix gently.
6. Cover cook in low flame till poha becomes soft. Mix and garnish with coriander leaves. Serve hot ! No side dish is needed.

TOMATO POHA RECIPE - STEP BY STEP PICTURES

Wash the thick poha twice or thrice to remove the debris. Drain the washed water completely. Add the water required to immerse the poha ( I used 1/2 cup water). Soak for 10 to 15 minutes. Poha absorbs all the water and becomes soft. In the mean time, chop the onion, tomato finely. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves, finely chopped onion, slit green chilli and saute till onion becomes transparent. Add finely chopped tomato and saute till tomato turns mushy. Add salt, sugar, turmeric powder, red chilli powder, coriander seeds powder and garam masala powder. Mix well and cook for a minute till its raw smell vanishes. Now add the soaked poha without any water. (Drain the water in a colander if any). Mix gently using a fork without making it mushy. Keep the flame low and cover cook the poha for 5 to 10 minutes till poha is heated well and becomes soft. Mix it once or twice in the middle to avoid burnt bottom. Switch off the flame. Garnish with finely chopped coriander leaves. Mix well and serve hot. Enjoy ! You can have it with aloo bhujia or any pickle if you like.

Note

For variations and healthy options, you can add finely chopped carrot, capsicum, frozen peas along with onion and saute till its cooked. You can replace red chilli powder and coriander seeds powder with finely chopped green chilli for less flavor. You can use sambar powder to replace red chilli and Dhania powder. You can also make it without onion on vrat days/ fasting days. If you like more tangy taste, add few drops of lemon juice at the end.

Yummy, tasty, easy tomato poha is ready to enjoy with your cup of tea !

Technorati Tags: Tomato poha,tomato poha recipe,tomato aval,thakkali aval,thakkali aval upma,poha recipes,aval recipes,aval upma,tomato poha with onion,how to make tomato poha,instant breakfast recipes,Indian breakfast recipes

Continue Reading...

Paneer Noodles Recipe – Maggi Paneer Masala Noodles

Recently I tasted this Maggi paneer masala noodles in Bannerghatta Meenakshi mall food court. Its a popular street food. In the restaurant menu card, this dish was titled as Paneer noodles delight. I was expecting hakka noodles with paneer masala. But they served Instant Maggi noodles with onion, tomato masala and paneer. Sendhil and Raksha were kidding me that I spent 100rs to eat 10 rs Maggi 😉. 

Yes, even though it was a bit disappointing I really liked the way they dressed up a simple Maggi to a spicy, tasty paneer masala noodles. I tried to recreate the same at home for our Sunday breakfast. It came out very well and similar to the one I tasted. If you feel, Maggi noodles is unhealthy, you can try the same with any other instant noodles like Top Ramen, Yipee or use plain noodles too. Finally it is your choice. 

I used Maggi veg atta noodles. So I did not add carrot, green peas or capsicum. I made it in a simple way by adding onion, tomato masala and paneer soaked in water.  I did not even roast the paneer pieces in oil as it may make the paneer chewy and hard. So this version of Maggi paneer masala noodles is very easy and quick to prepare in busy mornings just like restaurant ones. 

Bachelors and working women who loves to eat Maggi can try this yummy version. Make your own variations by adding more vegetables or tofu instead of paneer. to make it vegan and healthy.  If you don’t want to use tastemaker, you can add garam masala powder and some chat masala powder. You can pack this masala noodles for lunch box as well. It stays good. Ok friends, lets see how to make Maggi paneer masala noodles with step by step pictures.

Check out my Maggi Noodles Patties recipe too.

Maggi paneer masala noodles recipe

Instant Maggi paneer masala noodles recipe for breakfast / dinner and lunch box

Cuisine: Indian

Category: Maggi recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Maggi veg atta noodles packet - 3 small ( Use any instant noodles) Paneer / cottage cheese - 100gms ( chop into small cubes) Cooking oil  or butter - 2 tbsp Cumin seeds - 1/2 tsp Big onion - 1 (Finely chopped or thinly sliced) Ripe tomato - 2 (Finely chopped) Red chilli powder - 1/2 tsp Maggi taste maker powder - 3 packets Turmeric powder - 1/4 tsp Sugar - a pinch Salt - little for masala Water - 3.5 cups ( 3 + 1/2 cup) Coriander leaves – to garnish

HOW TO MAKE MAGGI PANEER MASALA NOODLES

1. Chop paneer into small cubes. Soak in hot water till use.
2. Heat oil and splutter cumin seeds. Add chopped onion, tomato and saute well.
3. Add chilli powder, turmeric powder and little salt, sugar.
4. Add water, noodles tastemaker powder and bring to boil.
5. Break the noodles and to boiling water. Cook till soft.
6. Lastly add paneer cubes and chopped coriander leaves. Mix well and switch off the flame.
7. Remove and serve hot immediately.

MAGGI PANEER MASALA NOODLES - STEP BY STEP PICTURES

Boil 2 cups of water. Switch off the flame. Chop paneer into small cubes as shown in the cover picture. Soak the paneer pieces in hot water till use. It helps to keep the paneer soft. Alternately you can shallow fry paneer cubes in little oil and add to the noodles at the end.  Take 3 packets of any instant noodles along with taste maker powder. Finely chop onion, tomato into small pieces. In a wide kadai, heat oil. Splutter cumin seeds. Add finely chopped onion and saute till it becomes transparent. Add tomato pieces, required salt, sugar, turmeric powder, red chilli powder, garam masala powder(optional) and saute till tomato becomes mushy. Now add water and tastemaker powder. Let it roll boil. Now break the noodles into two parts and add to the boiling water. Keep the flame medium and let the noodles boil in open flame for 5 to 10 minutes till 80% of water is drained off. Toss in whenever needed to avoid burnt bottom. Now cover the noodles with a lid and cook in low flame for 2 minutes to cook till soft. But make sure it doesn’t become mushy. Lastly add the soaked paneer pieces and finely chopped coriander leaves. Mix gently, switch off the flame and serve immediately. Enjoy !  ( I cut the paneer pieces into small cubes after adding to the noodles. So paneer looks big in step by step pictures than main picture)

Note

Adjust the quantity of chilli powder as per your taste. You can also add 1/2 tsp garam masala powder for more masala flavor. If you are using plain noodles instead of Maggi, you can replace tastemaker with more red chilli powder, coriander powder, garam masala powder and chat masala powder.

Enjoy Paneer masala Maggi noodles at home. Kids would love it !

Technorati Tags: maggi paneer masala,maggi with paneer,maggi paneer butter masala,maggi recipe,paneer noodles,maggi masala recipe,Maggi recipes,paneer recipes,maggi paneer masala recipe,maggi paneer masala noodles,paneer masala noodles

Continue Reading...

Garelu Recipe – Crispy Minapa Garelu Recipe - Vada Recipe in Mixie

Medu vada / urad dal vada i.e Minapa garelu in Telugu is a popular breakfast and teatime snack recipe all over India. As Varalakshmi viratham is fast approaching, I thought of sharing this Andhra style garelu which is a must to do recipe for Varalakshmi pooja prasad/ neivedyam. My neighbors from Andhra taught me how to make this easy, perfectly crispy minapa vada batter in mixie. I also referred my mixie vada recipe and Mrudula’s cookbook Youtube video for more tips and tricks to make crispy, spongy vada just like hotel ones. Basically urad dal vada is prepared by adding onions  But if we are making for festival and pooja, we should prepare vada without onion. In that case, you can make plain vada or with pepper.

In Andhra, people make it plain without any toppings for Varalakshmi pooja. So I have shared the same in pictures. I have also shared an easy method for shaping vada for beginners. Please refer the video for more details.  As we are grinding the vada batter in mixie, there are certain points to remember to make it perfect. I have listed the tips and tricks below. Please go through the points before you start with this recipe. For grinding more quantity, grind the batter using grinder. Mixie works for small quantity. Ok, Lets see how to make medu vada in mixie with step by step pictures and video.

Check out my Vada recipe using grinder, Pepper vada, Cabbage vada, Mixed vegetable vada and Anjaneyar kovil vadai.

TIPS TO MAKE PERFECT, CRISPY MEDU VADA IN MIXIE

1.Refrigerate the dal while soaking. Soak for 3 to 4 hours.
2.Use ice cold water(dal soaked water) for grinding.
3.Do not add salt while grinding dal.
4.Beat the batter after adding rice flour.
5.Batter should be fluffy and smooth.
6.Refrigerate the batter till use.
7.Add salt and toppings (onion, pepper) only before frying vada.
8.Always grease your hands in water for shaping vada.

Minapa Garelu Recipe - Crispy Medu Vada Batter in Mixie

Learn how to make Andhra style minapa garelu recipe / Urad dal vada with step by step pictures.

Cuisine: Andhra

Category: Snacks

Serves: 15 nos

Prep time: 180 Minutes

Cook time: 5 Minutes

Total time: 185 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml White round urad dal - 1 cup Ice water - as needed ( I used around 1/3 cup + 1 tbsp) Green chilli - 1 Ginger - 1/2 inch piece Rice flour - 1 to 1.5 tsp (Completely optional) To add in vada batter Big onion - 1 (finely chopped) Curry leaves - Few (-do-) Coriander leaves - 2 tbsp (-do-) Cumin seeds / Jeera - 1/2 tsp Pepper corns - 1/2 tsp (optional) Hing / Asafetida - 1/4 tsp Salt - as needed Cooking oil - to deep fry vada

HOW TO MAKE GARELU

1. Wash and soak urad dal in required water for 4 hours in refrigerator.
2. Grind to a coarse paste adding green chilli, ginger, soaked urad dal without adding water.
3. Wipe the sides. Add 1/4 cup ice water. Grind to smooth paste.
4. Add more water gradually to make a fine, smooth paste.
5. Transfer the vada batter to a vessel. Add rice flour if needed and beat the batter well for 5 minutes.
6. Then add the toppings like onion and other ingredients. Add salt, hing. Mix well and shape vada.
7. Heat oil and deep fry vada by cooking both sides. Remove and serve hot with coconut chutney  as side dish !

GARELU RECIPE - STEP BY STEP PICTURES

• Wash and soak urad dal in required water in refrigerator for 4 hours. If not 4 hours, keep the dal inside the refrigerator atleast for an hour. You can also soak the dal without refrigeration and use ice water only for grinding. Ice water helps to prevent mixie jar getting heated.

                        

• In a big mixer jar, take the soaked urad dal by draining all the water completely. Reserve the soaked ice water in a bowl. Add ginger and green chilli. DO NOT ADD SALT. Grind to a coarse paste without adding water. Wipe the sides of jar and grind it well.
       

                 

• Add 1/4 cup of ice water and grind to paste. Wipe the sides and mix well. Add little more water in few tbsp and grind to a smooth buttery paste without any grits. Do not add more water while grinding. Its the most important point to make perfect vada batter.

                        

• Vada batter should be thick. It should form a stiff peak when you drop the batter. It is the right consistency. Transfer the batter to a vessel.

                        

• Add rice flour if necessary and beat the batter for 5 minutes using a whisk. DO NOT USE YOUR HANDS FOR BEATING THE BATTER. Batter may become watery due to the heat of your hands. Vada batter become fluffy and light.

                        

• Take some water in a bowl. Add a small piece of  Vada batter and check if it floats on top of water. If the batter settles down, you should grind it more or beat more.
• Add some water to the mixie jar. Grind to wash the jar. Transfer the washed water to a small bowl and use it for greasing your hands while shaping vada.

• After beating the batter,  add salt, hing, cumin seeds, Pepper corns (optional) and prepare vada if making for pooja. If you are making for breakfast or snack, add  finely chopped onion, curry leaves, coriander leaves, cumin seeds and pepper corns (optional). Add required salt and hing. Mix well and set aside.
• Heat oil to deep fry. Drop a pinch of batter to check the heat of oil. To shape vada, take a dosa flipper and grease it with water. Grease your hands with water and take some batter. Keep it on the dosa flipper. Make a hole in the center. Invert the ladle and drop the vada in hot oil. Shake the dosa flipper slightly for the vada to drop in oil Or dip the ladle slightly in oil so that vada releases to the oil as soon as it starts to cook.
• For method 2 to shape vada : Grease hands with water and take a small portion of batter. Make a hole the center and shape the vada, Drop in hot oil to deep fry.

• Flip and cook both sides in medium flame till bubbles cease. Remove the vada and serve.
• You can enjoy this crispy, hot vada with coconut chutney, sambar or make curd vada and enjoy !


Enjoy !

Note

Do not add salt while grinding the batter. Beat the batter till fluffy after adding rice flour. Deep fry in medium flame for even cooking. Please check the beginning of this post for more tips and tricks.

Try this medu vada recipe easily in mixie and enjoy the festival !

Technorati Tags: garelu recipe,minapa garelu recipe,crispy minapa garelu,medu vada in mixie,vada recipe in mixie,vada batter in mixie,urad dal vada,vada recipe,perfect vada in mixie,crispy vada in mixie

Continue Reading...

Besan Tomato Omelette – Eggless Omelette Recipe - Vegetable Omelette Recipe Without Egg

Recently we tasted this eggless vegetable omelette in Hotel Saravana bhavan, Salem. We loved it. It was so soft with a nice flavor. When I asked the ingredients of this vegetarian omelette without egg, waiter told its made of besan flour/Kadalai maavu, tomato, onion and pepper powder. I reminded about our North Indian besan cheela recipe and told the same to Sendhil. Simply we can call it as besan dosa / Kadalai maavu dosai ;).  As Sendhil liked this dosa very much, I tried to recreate the restaurant style vegetable omelette at home. Its a super easy and quick recipe that can be prepared under 10 minutes for breakfast or dinner. Ideal for working women and bachelors. Usually Green chutney is served as side dish for cheela but I served it with tomato thokku/ bhaji. It also tasted good. Friends, do try this easy, yummy, instant besan cheela recipe for your breakfast and share your feedback with me. Lets see how to make besan chilla recipe with step by step pictures.

Eggless Omelette recipe - Besan tomato omelette recipe

Eggless omelette recipe - Besan tomato omelette recipe - Instant vegetable omelette recipe without egg for breakfast/dinner

Cuisine: North Indian

Category: Breakfast recipes

Serves: 5 nos

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Besan flour / Kadalai maavu - 1 cup Big onion - 1 (finely chopped) Ripe tomato - 1 (finely chopped) Green chilli - 1 (finely chopped) Cumin seeds or Ajwain - 1/2 tsp Curry leaves - Few Ginger - 1/2 tsp (finely chopped) Coriander leaves - 2 tbsp (finely chopped) Asafetida / Hing - a pinch Pepper powder - 1 tsp Red chilli powder - 1/4 tsp Turmeric powder - 1/8 tsp Sugar - 1/2 tsp Curd - 1 tbsp Salt & water - as needed Cooking oil / ghee – to drizzle the cheela

HOW TO MAKE BESAN TOMATO OMELETTE / EGGLESS OMELETTE

1. In a wide bowl, take the besan flour / kadalai maavu.
2. Add finely chopped onion, tomato, green chilli, curry leaves, ginger, coriander leaves.
3. Add chilli powder, turmeric powder, pepper powder, hing, sugar and salt.
4. Mix well adding curd and enough water. Make a lump free batter.
5. Heat dosa pan and make besan cheela. Cook both sides till golden. Serve hot !

BESAN TOMATO OMELETTE - STEP BY STEP PICTURES

In a wide bowl, take all the ingredients except cooking oil. Add the required water. Mix without lumps. Consistency of batter should be slightly watery than regular dosa batter. It depends on the thickness of cheela. If you like thin cheela, make the batter watery else thick. Heat an iron dosa pan(for best results) or non-stick dosa pan. Pour a ladleful of batter. Spread it well. Drizzle a tsp of oil around the dosa. Cook both sides in medium flame till golden. Remove in a plate and enjoy serving hot ! You don’t need any side dish for this dosa. If needed, you can have with green chutney or pickle.

Note

Addition of curd is optional but it helps to make the dosa soft. If you skip curd, rest the batter for 30 minutes before making dosa. If you want to make thin cheela, make the batter slightly watery. Rice flour is not necessary. You can also refrigerate this batter and use it for 2 days.

Try this easy, instant besan tomato cheela recipe for your breakfast or dinner and enjoy !

Continue Reading...