Veg Kizhi Parotta recipe–Kerala Kizhi Parotta In Banana leaf (Vegetarian)

I am a big big fan of Parotta based recipes. Recently I came across this Kerala special Kizhi parotta recipe in my Instagram feed. It was chicken kizhi parotta recipe from a Kerala hotel. I got tempted to try and looking for a vegetarian version. Then I found this veg kizhi parotta recipe in a YouTube channel where the host showed the making of vegetarian kizhi parotta with mushroom and paneer from a small hotel in Chennai.

I was so happy to see that video and tried it immediately with some store bought parotta. To layer this kizhi parotta, I made my hotel style plain salna, a dry curry with mushroom and paneer, some grated paneer and coriander leaves to garnish. I layered everything over the roasted banana leaf and cooked in a dosa tawa. You can also steam it for few minutes just like podhi soru.

The flavor of banana leaf over the cooked parotta was awesome. Moreover the parotta was so soft to eat. So you don’t have to tear it and soak in salna to eat. This kizhi parotta is already soaked and cooked in salna. So it was so soft and yummy. We all loved it.

Friends, if you are a parotta lover like me, you must try this kizhi parotta. You will love it for sure. You can also use mixed vegetables or cauliflower in salna for variations. Non-vegetarians, you can make it with chicken salna and chicken curry or prawns masala just like the one I saw in the video.

Ok, lets see how to make veg kizhi parotta recipe with step by step pictures and video !

Check out my Veg Kothu parotta recipe 

Chilli parotta 

Veg Kizhi Parotta Recipe

Veg Kizhi Parotta Recipe - Kerala style kizhi parotta in vegetarian version using mushroom and paneer.

 

Cuisine: South Indian

Category: Main course

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

For layering kizhi parotta Parotta - 4 ( Homemade or readymade) Plain salna / Empty salna or Veg salna - 3 cups Mushroom, paneer dry curry Grated paneer - 1/2 cup Coriander leaves - to garnish Banana leaf - 3 Cooking oil - to drizzle For dry curry Mushroom - 10 (Slice thinly) Paneer - 20 small cubes Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt - as needed Cooking oil - 2 tbsp

HOW TO MAKE VEG KIZHI PAROTTA RECIPE

1. Wash and slice mushroom. Chop paneer, soak in hot water and set aside.
2. Make Salna and keep it ready.
3. Heat oil in a kadai. Add mushroom and paneer pieces. Saute for a minute.
4. Lower the flame. Add salt, chilli powder, turmeric and garam masala powder.
5. Mix well and cook till mushroom becomes soft. Switch off the flame. Keep in a bowl.
6. Now take the parotta and cook both sides in dosa tawa drizzling oil. Remove and press it to form layers. Cook 4 parotta and set aside.
7. Now take the cooked parotta, salna, mushroom masala, grated paneer and coriander leaves.
8. Heat a banana leaf in low flame for few seconds.
9. Add a tsp of ghee. Place one parotta, pour salna to cover it.
10. Spread the mushroom masala. Now layer it another parotta, pour salna.
11. Spread the grated paneer and garnish with coriander leaves.
12. Fold the banana leaf all the sides and tie it with the thread.
13. Heat dosa tawa and drizzle oil. Place the folded banana leaf.
14. Cook in low flame for a minute. Flip and cook the other side too.
15. Remove and serve with onion raita and salna. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and slice mushroom. Chop paneer into small pieces. Soak in hot water till use. Wash and chop onion, tomato for making salna. Grind coconut + poppy seeds for salna. Make salna following THIS RECIPE. You can make it plain or add vegetables like cauliflower, carrot, beans, peas and potato. Keep the salna ready. Now lets make the mushroom masala. Heat oil in a kadai. Add sliced mushroom, paneer cubes. Mix in low flame for few minutes till mushroom turns soft. Add red chilli powder, salt, turmeric powder and garam masala powder. Mix gently to coat the mushroom and paneer pieces. Switch off the flame and remove in a bowl. I used readymade frozen parotta. You can use homemade or store bought parotta too. Cook the parotta drizzling oil in both the sides. Remove in a plate and separate the layers by patting the parotta between your hands. Cook 4 parotta and keep it ready in a plate. Grate paneer and finely chop coriander leaves. Keep it ready. Take banana leaf and roast in low flame in both the sides. Roasting the leaf makes it soft and easily foldable. Place a full banana leaf over the table. Place a small leaf in the middle. Drop a tsp of ghee. Keep one parotta in the center of leaf. Pour salna to cover the parotta. Spread the mushroom, paneer masala. Cover it with another parotta and pour salna again. Spread the grated paneer and garnish with coriander leaves. Fold the banana leaf in both the sides. Tie with a thread or with the fiber part of banana leaf.  Heat a dosa tawa. Pour 2 tsp of oil. Place the banana leaf and cook in low flame for few minutes. Flip the other side and cook it. Remove and enjoy the super soft and flavorful Veg kizhi parotta with onion raita, salna ! Enjoy !

Note

You can make plain salna or vegetable salna as per your choice. I made dry mushroom masala. You can saute onion, tomato, ginger garlic paste and make it like a thick curry too. Procedure seems to be lengthy. But it took just 15 minutes to prepare the salna and mushroom masala. If you have readymade parotta, you can make it easily. Instead of mushroom and paneer, you can use cauliflower.

Easy and yummy, hotel style Veg kizhi parotta is ready to enjoy with onion raita and salna !

Technorati Tags: veg kizhi parotta,kizhi parotta,vegetarian kizhi parotta,kizhi parotta recipe,how to make veg kizhi parotta

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

 

Chitra Ganapathy

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. 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.  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 !

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. 

 

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Set Dosa Without Curd–Sponge Dosa Recipe

Set dosa is one of my most favorite dosa recipes. Most of the time this would be my order in restaurants here. Set dosa served with sagu and coconut chutney tastes absolutely delicious.

Set dosa can be prepared in two ways. One with rice, urad dal, poha and methi seeds without using curd and another version without urad dal where poha and curd is used with rice. Both of them comes out super soft and tastes good. So it is also called as sponge dosa.

Long back I have shared a sponge dosa recipe without urad dal adding curd. Recently I tried this version without curd. It came out so well. I served it with potato kurma and kara chutney as side dish. We all loved it.

I won’t say this recipe makes Karnataka hotel style set dosa. Hotel style dosa batter has rice flour, maida, dals in it. I am still working on it to get the exact taste and texture. This one is just home style set dosa that comes out soft and spongy.

It tastes similar to the one you get in road side small eateries. To make Tamil nadu style set dosa, you can add some turmeric powder in the batter and serve with vada curry.

Friends, do try this yummy, soft and spongy dosa recipe. You will also love it like us ! Lets see how to make spongy dosa recipe without curd with step by step pictures and video. 

Check out my another version of soft dosa recipe if interested !

Set dosa / sponge dosa recipe without curd

Set dosa / sponge dosa recipe without curd

 

Cuisine: Indian

Category: Main course

Serves: 15

Prep time: 16 Hours

Cook time: 5 Minutes

Total time: 16 Hours 5 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Dosa rice or idli rice - 2 cups (Low quality Raw rice / maavu arisi or parboiled rice) Urad dal - 1/2 cup Poha / Aval / Pressed rice - 1/2 cup (Thin or thick) Methi seeds / fenugreek seeds - 1/2 tsp Salt & water - as needed Cooking oil or sesame oil - to drizzle around dosa

HOW TO MAKE SET DOSA/SPONGE DOSA

1. Wash and soak rice, urad dal, methi seeds together for 4 hours.
2. Wash and soak poha separately for 30 minutes till soft.
3. Take a mixie jar and grind the rice to a smooth paste.
4. Transfer the batter to a vessel. Grind poha to a smooth paste and add to rice batter.
5. Mix both the batter with your hands. Ferment overnight or 12 hours.
6. The next morning, add salt and mix the batter.
7. Heat dosa tawa, pour a ladleful of batter. Spread slightly.
8. Cook till porous in medium flame. Drizzle oil and flip the dosa.
9. Cook the other side too. Remove it. Make 2 or 3 dosa and serve as set.
10. Serve hot with kurma/sagu and chutney!

METHOD - STEP BY STEP PICTURES

Wash and soak the rice, urad dal and methi seeds together for 4 hours. Wash the poha and soak it separately for an hour. Use drinking water for soaking so that you can use the same soaked water for grinding. It helps for fermentation. Take a mixie jar and add the soaked rice along with required soaked water. Grind to a smooth paste and transfer to a big vessel with room for fermentation. You can grind in two batches. Grind the soaked poha along with the water to a smooth paste. Add to the rice batter and mix well with your hands. Mixing with your hands aids fermentation. Do not add salt while grinding as it delays fermentation during winter. After mixing the batter, close the vessel with a lid. Ferment it overnight or minimum 12 hours based on the weather in your place. Proper fermentation is the key to make perfect, spongy dosa with more holes.  The next morning, add required salt in the batter. Mix well and check the consistency of batter. If its too thick, add little water. Batter should be like regular dosa batter in consistency. Heat a dosa tawa, lower the flame. Pour 1/4 cup of water. Wipe with a cloth and pour a big ladleful of batter. Spread it slightly. Keep the flame medium. Pores/ holes will appear all over the dosa. The drizzle with oil all over the dosa. Flip over and cook the other side. Remove when golden. Alternately you can cover and cook the dosa. Remove when its cooked. No need to flip it. Serve hot with vegetable kurma or saagu and coconut chutney. Enjoy !

Note

Do not reduce the quantity of poha or urad dal. Dosa won’t be soft. For variations, you can use idli rice instead of dosa rice. My dosas were even more good the second day with lots of holes. Please refer the above pictures. The more fermented batter, greater the results would be. You can refrigerate this batter up to 2 days and use it. You can flip and cook the dosa on both the sides as I did OR cover and cook the dosa till holes appear and then remove it. To resemble like Tamil nadu style set dosa, you can add some turmeric powder in the batter. Flip and cook both the sides.

  
Try this easy, yummy set dosa recipe without using curd. You will love it !

Below picture is the dosa made with second day batter !

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Karnataka Gojjavalakki Mix – Instant Huli Avalakki Mix Recipe / Poha Puliogare Mix

Recently I started making homemade, instant mix recipes inspired by my fellow blogger friends. I have tried rava upma mix, poha upma mix, ven pongal mix, bajji bonda mix recipes successfully. Following that, I tried this easy and yummy Karnataka style gojjvalakki mix recipe. Gojjavalakki is nothing but tamarind flavored poha upma which we call as puli aval in Tamil, Huli avalakki / kuttu avalakki recipe in Kannada. People also call this as poha puliyogare. This is one of the popular breakfast recipes in Karnataka.

  When I tried the authentic gojjavalakki recipe to share in my blog, Raksha and Sendhil loved it very much. Raksha told me to make it often and that’s when I came across this instant gojjavalakki mix. As Raksha’s online school starts early in the morning, I am trying to make easy and instant breakfast recipes. This gojjavalakki mix is so handy. All we have to do is to add hot water to this pre made mix and soak it. Your breakfast would be ready in minutes. Just garnish with grated coconut , drizzle with gingely oil and serve. Tastes so good and flavorful. For this recipe, I referred many blogs and YouTube videos. Though its my first attempt, it came out so well.

 Usually people use thick poha for making gojjavalakki but I used thin avalakki which is called as paper aval / thin poha. This gojjavalakki mix takes very less time to prepare. Once you prepare in bulk and store in a box, you can make breakfast, dinner or for evening snacks instantly. It stays good for a month without refrigeration. Bachelors, working women and people who plan for a trip or travel abroad officially or for studies can make this instant mix and keep it. It would be really helpful to whip up a quick food. Ok friends, lets see how to make Karnataka style gojjavalakki mix recipe with step by step pictures.

Homemade, Instant Gojjavalakki Mix Recipe

Easy, instant gojjavalakki mix recipe

Cuisine: Karnataka

Category: Main course

Serves: 1 kg

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Thin or thick poha /avalakki /Aval – 4 cups Karnataka style Rasam powder – 1.5 tbsp Turmeric powder – 1 tsp Tamarind – lemon size, oil – 2 tsp (roast n powder) Salt – 1.5 tsp Jaggery – 1 to 2 tbsp ( I used nattu sakkarai powder) Cooking oil – 2 tbsp Mustard seeds – 2 tsp Urad dal – 1.5 tbsp Chana dal – 2 tbsp Roasted Peanuts – 1/4 cup Curry leaves – few Hing – 1/4 tsp Water – to soak ( 1 cm above poha), around 2 cups Poha mix – 1.5 cups ( for 3 people) Grated coconut – to garnish

HOW TO MAKE INSTANT GOJJAVALAKKI MIX

1. Grind the poha in batches to a coarse rava texture. Set aside
2. Heat 1 tbsp oil and roast the tamarind pieces. Switch off the flame, let it cool.
3. Grind to a fine powder. Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, roasted peanuts, curry leaves, hing, red chilli.
4. Roast till dals turn golden in color. Switch off the flame. Cool down.
5. Add powdered poha, tamarind powder, rasam powder, jaggery and salt.
6. Mix everything nicely. Store in a box. No need to refrigerate.
7. Stays good for 2 to 3 weeks.
8. To make gojjavalakki for 3 persons using this mix : Take 1.5 cups gojjavalakki mix in a bowl.
9. Add hot water till its 1 cm above the mix. Using a ladle mix it thoroughly.
10. Cover and rest it for 10 minutes. Garnish with grated coconut and serve !

METHOD - STEP BY STEP PICTURES

Grind the poha in a mixie in batches. Grind it like rava / semolina. Do not make it too coarse or powdery. I used 1 cup per batch. Collect in a plate.  Heat 1 tbsp oil in a kadai. Pinch lemon sized tamarind into small pieces. Roast in oil patiently till it turns crispy. Switch off the flame and transfer to a plate. Let it cool down completely. Grind to a fine powder.  Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, peanuts, red chilli, hing and curry leaves. Switch off the flame and cool down. Add the powdered poha, Karnataka style rasam powder, salt, powdered tamarind, jaggery and mix well. Check for taste and add salt, rasam powder if required. Store in a box after it cools down. Use a clean spoon whenever you use. Instant gojjavalakki mix is ready. You can keep it for 2 weeks to 3 weeks without refrigeration.  To make gojjavalakki for 3 people : Take 1.5 cups of instant gojjavalakki mix in a bowl. Boil 2 to 2.5 cups of water till it bubbles. Add this hot water to the mix. Water level should be 1cm above the poha mix. Mix well to coat the poha with water. If it looks dry, you can add little more hot water. Cover the poha mix with a lid and rest for 10 minutes. Open the lid and fluff it gently. Add grated coconut . I drizzle a tsp of gingely oil and serve with curd, sev or chutney ! Enjoy !

Note

Adjust the quantity of tamarind based on the rasam powder's spice level. Sauting tamarind in oil helps to roast it evenly and makes it crispy once it cools down. Alternately you can dry roast the tamarind too. Do not store the mix before it cools down completely. You can also cook the poha mix in low flame in a kadai adding plain water. Actual recipe called for using dried coconut powder/ kobbari powder.  But I din't add coconut in the gojjavalakki mix to increase its shelf life. Use store bought or homemade Karnataka style rasam powder for best taste.  Try this easy, yummy, Instant gojjavalakki mix and enjoy a quick breakfast / dinner !

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Bread Butter Jam Toast / Sandwich Recipe

Bread Butter Jam Recipe is the simplest and the basic sandwich recipe even a kid can make it easily. Usually kids make this for fireless cooking in school competitions.  I still remember this was my breakfast during our honey moon in Srilanka in a Five star hotel😀.

 Here in Bangalore, I have tasted bun butter jam in small sandwich shops and I just love it. Today I made the same using fresh bread slices. I think most of the moms pack this bread butter jam for their kids school lunch box or snacks box as it can be prepared easily under few minutes. In my case, I have never packed this for Raksha as she is not a big fan of jam based recipes. Somehow she hates the sweet taste in store bought jams. But myself and Sendhil likes to have it once in a while for our breakfast during weekends.

So last Sunday, I made this for ourselves and plain bread toast with butter for Raksha which is her favorite. As we all know, the plain bread butter jam is not a healthy choice for kids. Consuming it once in a while is not an issue but I won’t recommend to eat it regularly. So, to make it more healthy and interesting, we can add some toppings like chopped nuts, sliced fruits, sliced avocado, cheese etc.

You can play with your imaginations and do it based on your kids likings. You can serve it raw or toast it as I did. Tastes good in either ways. But use fresh or 1 day old bread slices for best taste. Now lets see how to make the simple and basic bread butter jam recipe with step by step pictures.

Do check out my other sandwich recipes too !

Bread Butter Jam Recipe

Bread Butter Jam Recipe for quick breakfast or snacks.

Cuisine: Indian

Category: Sweet

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

Milk bread or brown bread - 9 slices Mixed fruit jam - as needed ( I used Kissan jam) Butter at room temperature - as required Butter - to spread on the tawa (If toasting) For additional toppings Sliced, mixed fruits Chopped nuts Chopped avocado Peanut butter instead of plain butter

HOW TO MAKE BREAD BUTTER JAM

1. To make bread butter jam, take 3 fresh bread slices.
2. Apply jam on one slice and butter on other. Cover it to make a sandwich.
3. Take the 3rd bread slice and apply jam in it.
4. Cover it to make a layered sandwich with 3 bread slices.
5. You can cut and serve as such OR toast it. For this, apply butter on a hot tawa.
6. Toast the bread butter jam both the sides and serve hot !

METHOD - STEP BY STEP PICTURES

To make bread butter jam, take 3 fresh bread slices. Apply jam on one slice, butter on the other. Place the buttered slice over the jam slice and cover it. Take the 3rd bread slice and apply the jam. Cover it to make a 3 layer sandwich. Now you can cut them into two halves as shown in the cover picture OR toast it following the next step.  To toast the bread butter jam, heat a dosa tawa and apply butter on it. Toast both the sides in low to medium flame by flipping it whenever needed. Remove and cut into two or four pieces. Serve hot !

Note

I used Kissan mixed fruit jam. You can use any other flavor or homemade jam too. Instead of jam, you can try to use sweetened fruit pulp too.

Make this easy, yummy bread butter jam and enjoy !

Technorati Tags: bread butter jam,bread butter jam recipe,how to make bread butter jam,bread butter jam at home,easy bread recipes,bread recipes,sandwich recipes

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Green Chutney Cheese Sandwich Recipe - How To Make Chutney Sandwich

Green chutney sandwich with cheese was my recent try in sandwich recipes. I tried this recipe after tasting in a sandwich shop here. Spicy Indian style green chutney with grated cheese stuffed sandwich was tasting so good. Kids would love it for sure. Raksha loved it with tomato ketchup. For me and Sendhil, I skipped adding cheese as we both are not a big fan of it. We loved the toasted, plain green chutney sandwich as such. Green chutney for sandwich can be prepared in many ways.

Here I have made it simple without adding coconut, chaat masala etc. Instead I used roasted gram dal / chutney dal for to make a thick spreadable chutney. Roasted gram dal helps to give a binding and acts as a thickening agent.  To make bright green colored chutney, I used turmeric powder and a pinch of sugar. Do not skip it. Ok, lets see how to make cheese chutney sandwich recipe with step by step pictures.

Green Chutney Cheese Sandwich

Green Chutney Cheese sandwich recipe

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Bread – 8 slices Grated cheese – 1 cup Butter – to toast For Green chutney Coriander, mint leaves – 2 handful Roasted Gram dal – 2 tsp Green chilli 2 Ginger – 1 inch Salt - as needed Turmeric powder - 1/4 tsp Sugar - 1/2 tsp Lemon juice

HOW TO MAKE GREEN CHUTNEY SANDWICH

1. Wash the coriander, mint leaves.
2. Grind chilli, leaves and other ingredients given under green chutney.
3. Grind to a smooth, thick paste and set aside.
4. Take a bread slice and apply chutney. Spread some grated cheese.
5. Cover the bread slice with another slice and apply butter on top side.
6. To make the toast, smear butter on hot dosa tawa.
7. Keep the green chutney cheese sandwich and toast both the sides till golden.
8. Remove and serve hot with tomato ketchup or mayonnaise if you like.

METHOD - STEP BY STEP PICTURES

Wash the coriander and mint leaves. In a mixie jar, take all the ingredients given under “ for green chutney” to a thick, smooth paste. Take 2 bread slices. Apply green chutney on one slice and cover it with grated cheese. Cover it with another bread slice and apply butter on top. Heat a dosa tawa and apply butter. Place the sandwich and toast both the sides till golden brown. Slice and enjoy !  Serve with tomato ketchup.

Note

Green chutney looks bright green in color when you add sugar, turmeric powder. So don’t skip it. You can skip grated cheese and use chutney alone. I used cheese for Raksha and skipped it for us.

Try this easy, yummy, Indian style green sandwich and enjoy !

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