Masala Paniyaram Or Appe

Masala paniyaram or appe. A delicious and cute looking snack or breakfast dish with only a few drops of oil. Earlier shared some easy and quick instant appe recipe. Now sharing authentic recipe of appe or masala paniyaram. You need only thick grain rice and black lentils or udad dal with some spices to make this delicious appe/kuzhi paniyaram or paddu.

You can also use leftover fermented idli or dosa batter to make appe.

Paddu is an Indian dish made by steaming batter using a mould. It is named variously kuzhi paniyaram, paniyaram, paddu, guliyappa, yeriyappa, gundponglu, gunta ponganalu, or Tulu: appadadde, appe. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa.  Wikipedia

My Family members and friends love these appe as breakfast or snacks. I got this recipe 7-8 years ago from my friend Keerti Gupta. Now she is just like my younger sister. We met in a food group. That time I was a novice in food photography and writing recipes. I started to share my diabetic friendly innovative recipes whatever I tried for my husband. I love the way Keerti shared her recipes and interact with other group members. She always supports me and gave all the tips and tricks to click and write down the recipes. Now she is not active on social media but we are still connected with each other. I am very happy today to sharing her recipe on my blog. Thanks Keerti for the recipe.

Copy pasting Keerti’s words here. “The authentic recipe looks little cumbersome but trust me this gonna taste heaven.” So friends try and enjoy these delicious cuties as snacks or breakfast.

You may like some instant appe recipes on this blog.

1. Carrot peas instant appe

2. Rice appe with cooked rice

3. Masoor dal or red lentil appe

4. Beetroot appe

5. Semolina and lentil appe

6. Roasted gram or sattu appe

7. Semolina and flatten rice appe

8. Sprouts and oats appe

Monday again and this week’s 305 #Foodiemonday bloghop theme is Monsoon Snacks suggested by Sasmita Sahoo Samanta who blog at First Timer Cook. You can get numerous delicious recipes on her space like Jamun coconut panna cotta and many more.

My contribution for this theme is this healthy and yummy masala paniyaram. You need thick rice or mota chawal or idli rice to make these appe. But sometimes I also used regular Basmati rice if thick rice or idli rice was not available. But now its always available in local grocery store. You have to soak rice and split black lentils or udad dal overnight and grind in the morning. Let it ferment till evening and make the paniyaram for evening snacks. Or you can soak rice and lentil in the morning and grind in evening. Ferment overnight and your batter will ready for breakfast. You can half the ingredients if you want. Rice:dal ratio should be 1:1/3. You need only a drop of oil for each appe and after flipping no oil required for cooking other side.

Recipe

Thick rice/mota chawal or idli rice – 3 cup

Black lentils or udad dal – 1 cup

Salt to taste

Cilantro or coriander – handful, chopped

Green chilli – 3-4 or to taste, finely chopped

Ginger – 1 inch piece, grated or paste

Grated Coconut – 1/4 cup to 1/2 cup, optional

Mustard seeds or rai as require

Vegetable oil as require

Curry leaves – 1 tablespoon, finely chopped

Method

1. Wash & soak dal and rice separately for atleast for 5 hours or overnight. I have used split black lentils or udad dal.

2. First grind dal with little water to a smooth paste and in the same jar grind the rice with just enough water.

3. In a large bowl mix ground rice, udad dal or black lentils and salt. Mix well and cover with a lid (not an airtight lid). Leave it overnight to ferment. You can keep it in your switched off microwave oven. Batter will rise after ferment so don’t fill the bowl. Fill half of the bowl only or batter will be spilled out of the bowl after ferment.

4. In the morning the batter should be raised but in case it doesn’t add a teaspoon of Eno fruit salt just before pouring them in Paniyaram Pan. If the batter has raised, dont use eno.

5. Add chopped cilantro or coriander leaves, green chilli, ginger, chopped curry leaves and coconut if using. Mix well.

6. Heat a appe or paniyaram pan on high flame. Now simmer the flame and pour one drop of oil in each slot.

7. Sprinkle a pinch of rai. When the seeds starts to splutter start pouring Paniyaram batter in every holes. Flame should be sim.

8. After filling all the holes close the pan with a lid & Increase the flame to low medium. Dont ever put it on high.Let it cook for 3-4 minutes, checking occasionally. Remember the slots in middle cook faster than others.

7. When appe becomes nicely browned, flip them with fork or spoon or wooden stick. After flipping dont cover.

8. Cook on low medium heat. This side will take more time than the previous one so please be patient. If u increase the flame they will burn and remain raw from inside.

9. Now your masala paniyaram is ready. Serve with any chutney or sauce of your choice.

Notes

1. If batter doesnt rise overnight add a teaspoon of Eno right before you pour the batter in pan.

2. You can add grated carrot, onion or any vegetable of your choice.

3. You need only a drop of oil. After flipping the appe or paniyaram you don’t need need to add oil again.

4. Patience is the key, dont leave the sight else it will be a mess. Better to cook on low heat for crisp outside paniyaram.

5. Paniyarams taste best when hot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Carrot Peas Instant Appe Or Paniyaram


Carrot peas instant appe or paniyaram. You don’t need to soak grind and ferment the batter to make this appe. A spicy and delectable snack without much oil. So you can call it a healthy treat for health conscious people. These low calorie fritters can be served with any chutney or sauce.


Kuzhi paniyaram, or Paddu/GuLiyappa/Yeriyappa/Gundponglu  or Gunta Ponganalu or Tulu : “appadadde” is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa.The dish can also be made spicy or sweet depending on the ingredients Chillies and jaggery respectively. Paniyaram is made on a special pan that comes with multiple small fissures. Source


This carrot peas appe taste absolutely delicious. These round ball like appe are crisp from outside and soft inside. You will love the taste and texture. Semolina or suji appe are hot favourite amongst my family members. So I always try to make this with different ingredients. You may like some more easy apple recipes on this blog. Click on the name below for recipe.

1. Rice appe with cooked rice

2. Masoor dal or red lentil appe

3. Beetroot appe

4. Semolina and lentil appe

5. Roasted gram or sattu appe

6. Semolina and flatten rice appe

7. Sprouts and oats appe

Linking this post to 285 #Foodiemonday bloghop theme is Paniyaram Pan Magic suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Her blog is really a treasure of different types of sweet spicy tasty recipes. I love her South Indian recipes as well as international recipes. I have to try her Aloo frankie Kathi roll soon.

I have added sauteed ground green peas and grated carrot with ginger and green chilli in the semolina batter. Green peas and carrot enhance the flavour and taste. I have used 1/2 cup green peas but you can use one cup peas if you like. Just increase the spices accordingly if you are using more green peas. You can also use any grated vegetables of your choice. Add all the grated or finely chopped vegetables with carrot and green peas while sautéing. I like my appe spicy but if you are making for kids reduce the amount of chilli. Its a no onion garlic recipe but you can add 1 finely chopped onion in the batter if you want. If you have leftover green peas stuffing of paratha or kachodi then you can add it in your appe batter.



Recipe

Carrot – 1

Green peas – 1/2 cup

Ginger – 1 inch piece

Green chilli – 3-4 or to taste

Semolina or suji – 1 cup

Curd – 1/2 cup

Water – 3/4 cup or as required

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 1 tablespoon

Baking soda – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Oil – 1 tablespoon + to fry


Method

1. Mix semolina or suji with curd and 1/2 water. Add salt and mix well. Cover and keep aside for 15-30 minutes.

2. Wash, peel and grate the carrot. Grind the green peas with ginger and green chilli. Add green chilli according to your taste. I like my appe spicy so used 4. You can add 1-2 tablespoon water for easy grinding.

3. Heat oil in a pan and add ground green peas, ginger and green chilli. Add grated carrot, salt and cumin powder. Add salt carefully. We have added salt in semolina too.

4. Saute till mixture completely dried up and raw smell of peas goes away. Remove from heat.

5. Add the green peas and carrot mixture into the suji batter. Add chaat masala, lemon juice and chopped cilantro or coriander leaves. Add water as require to make a thick batter.


6. Add baking soda and mix well.

7. Heat appe pan. Add a few drops of oil in all the holes.

8. Pour a spoonful of batter in every holes. Cover and cook on low heat till appe starts to change it’s colour and firm up.

9. Sprinkle little oil over all the appe. Flip and turn the appe upside down. Cook uncovered until appe becomes golden brown.

Serve hot with any chutney or sauce.

Notes

1. You can use any other vegetables with carrot and green peas.

2. You can double the green peas if you want. Increase the spices accordingly.

3. One finely chopped onion can be added in the batter.

4. You can also use leftover green peas stuffing of paratha or kachodi.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Whole Wheat Milk Bread With Mixed Seeds

Whole wheat milk bread with mixed seeds. A healthy breakfast bread made with whole wheat flour and mixed seeds. Serve crisp toasted bread with butter, jam or any spread or make sandwiches. Mixed seeds will make your bread more nutritious.

You may like some more bread recipes on this blog. Click on the name below for recipe.

1. Cheesey bread

2. Whole wheat bread

3. Oats flaxseed whole wheat bread

4. Multigrain bread

5. Zimbabwe cornbread

6. Olive Jalapeno cornbread

7. Gluten free vegan multigrain bread

8. Focaccia bread

Sending this post to Facebook group Healthy Wealthy Cuisine. This time theme is Breakfast Series suggested by Preethi Prasad who blog at Preethi Cuisine. Preethi is a very talented blogger. I love her different types of mouthwatering recipes. Recently bookmarked her Raw mango curry andChocolate affogato to try.

Check out my fellow bloggers recipes for this theme.

Lentil and spring onion pancake by Preethi

Easy poha idli by Jayashree

Sandwich dhokla by Vanitha

Paneer pyaaz paratha by Shalu

Gujarati rice khichu by Poonam

Quinoa upma by Sasmita

I am sharing my favourite breakfast bread for this theme. I have used whole wheat flour or atta to make this bread but you can also use all purpose flour or maida if you like or use half atta and half maida. Knead the dough with milk instead of water. Milk will make your bread more tasty and soft. I love crisp toasted bread and sandwiches both.

Recipe

Whole wheat flour or atta- 3 cup

Dry yeast – 1 & 1/2 teaspoon

Warm milk – 1 & 1/2 cup

Sugar – 1 tablespoon

Salt – 1 & 1/2 teaspoon

Milk powder – 2 tablespoon, optional

Olive oil – 2 tablespoon + for greasing

Vinegar – 1 & 1/2 tablespoon

Roasted mixed seeds – 3 – 4 tablespoon + to sprinkle

Xanthan gum – 1 teaspoon, optional

Method

1. Mix sugar and yeast in 1/4 cup warm milk. Milk should be warm not hot. Stir well and cover. Keep in a warm place for 15 minutes. After 15 minutes it will looks foamy like this 👇

2. In a large bowl mix whole wheat flour or atta, salt, milk powder, vinegar, olive oil and roasted mixed seeds. I have roasted mixed seeds including sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds. You can use any seeds. Also add xanthan gum if you have. Adding it improve the structure of your bread. But xanthan gum is completely optional. Skip it if you don’t have.

3. Make a hole in the middle and pour the yeast mixture and 1 cup slightly warm milk. Knead the dough well and add remaining 1/4 cup milk slowly.

4. Dough should be soft and sticky. Sprinkle little flour on your cleaned kitchen counter and place the dough on it. Knead the dough for 9-10 minutes.

5. Knead the dough by pressing with your palm and heel of your palm by pushing and stretching.

6. Knead the dough really well. Now after kneading well dough will becomes less sticky. Make a ball with the dough and drop few times on the kitchen counter.

7. Grease a bowl generously. Smear the dough with oil and place in the greased bowl. Cover with plastic wrap and keep in a warm place for an hour or till the dough becomes double. Timing depends on the temperature of your place. Its summer time here so 1 hour is sufficient. I kept the dough in my oven.

8. After 1 hour punch down the dough and knead again. Flatten the dough with a rolling pin or your oil greased palm. Roll or press the dough into flat and rectangular. Fold and shape the dough into a loaf.

9. You can also make 2 small bread with this dough if you have small size loaf pan. Place the loaf in oil greased loaf pan. Place seam side down. 

10. Cover and keep aside for second proofing for 30 minutes. Or till it rise above the pan.

11. Brush with water and sprinkle mixed seeds on the top.

12. Bake in preheated oven at 185° for 40 to 50 minutes or till bread becomes golden brown.

13. Take out the bread immediately and place on a cooling rack upside down to completely cool.

14. Don’t keep the bread in oven after baking, it may become soggy so let it cool on cooling rack or a towel before slicing.

15. Slice the bread when it completely cooled. Make sandwiches or toast and serve with butter, jam or any spread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Oats Dosa / Instant Dosa

Oats dosa. A healthy and delicious breakfast made with superfood oats. These gluten free crispy and tasty dosa can be also serve as a snack with tea or coffee. Even if you don’t like oats I am sure you will love the taste of this dosa. And you can’t recognize oats in it. To get more oats recipes click here .

To make this dosa lacy and crisp make a thin and flowing batter like rawa dosa. And for crisp texture remember to cook on low heat. You can use any spices of your choice in the batter. I have made it without onion but you can add 1 finely chopped onion in the batter.

Posting after a long time. And feeling happy to participate again in our weekly bloghop group after a short break. This Monday 257 #Foodiemonday bloghop theme is dosa den suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very good friend and a talented blogger. I love her healthy and authentic recipes. I have bookmarked her Mysore masala dosa and Broccoli masala dosa to try. Do visit her space for different types of delicious recipes.

To make this dosa you don’t need to fermentat the batter just mix everything and your batter is ready to cook. This nutritious dosa is a perfect breakfast option for diet conscious people, kids and everyone. If you like add 1 finely chopped onion and any spices of your choice. Use green chilli and black pepper powder according to your spice tolerance. Skip chilli if you are making for small kids. Serve oats dosa immediately after cooking. It may be soft when cool. But still it will be tasty.

Recipe

Oats – 1/2 cup

Rice flour – 1/2 cup

Curd or yogurt – 1/2 cup

Salt to taste

Cumin powder – 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon, optional

Cilantro or coriander leaves – handful, chopped

Green chilli – 1 – 2 finely chopped

Ginger – 1/2 inch piece, grated

Water – 1 & 1/2 cup

Oil for shallow fry

Method

1. Grind the oats into fine powder.

2. In a large bowl mix oats powder, rice flour, salt, cumin powder, black pepper powder and chaat masala powder. See notes for more options.

3. Add beaten curd and 1 cup water. Whisk well to make a smooth lump free batter.

4. Add remaining water and whisk well. Batter should be flowing like rawa dosa.

5. Now add grated ginger, chopped green chilli and chopped cilantro or coriander leaves. Mix well. If your batter is thick add little more water or if the batter is too runny add 1-2 tablespoon more rice flour.

6. Heat a pan or skillet. Brush with little oil and reduce the heat. Pour batter on the pan. Fill the gaps. Drizzle little oil on the sides and over the dosa. Don’t spread the dosa with ladle or spatula, just pour the batter on the pan.

7. Cook on low heat till edges starts to leave the pan. For crisp dosa remember to cook on low heat. It will take 4 to 5 minutes. Flip the dosa and cook other side too on low heat.

8. Flip again and when dosa becomes brown and crisp fold into half.

9. Serve hot with coconut chutney or any chutney of your choice.

Notes

1. You can use 1 finely chopped onion in the batter. Few chopped curry leaves can be used in the batter.

2. Always serve hot for crisp dosa. Dosa may become soft when cool.

3. Use chilli and black pepper according to your taste.

4. Batter should be flowing like rawa dosa and don’t try to spread with back of the ladle like normal dosa, just pour the batter on the pan.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Bengali Sabur Khichuri Or Sabudana Khichdi With Moong Dal

Sabur khichuri or Bengali style sabudana khichdi with moong dal. A simple yet delicious flavorful no onion garlic fasting recipe. You can make it with potato, cauliflower, carrot or any vegetable of your choice.

This khichuri is not like North Indian sabudana khichdi but a khichdi with sabudana and moong dal or split yellow lentil. On fasting day we usually take one time meal. And it should be vegetarian and without onion garlic and rice. It may be Luchi, Kachodi or Radhabollobhi with Dum aloo or any no onion garlic curry. But this sabudana khichuri is easy and quick to make and better than deep fried foods. I love it simple but sometimes use cubed and fried potato.

I got this recipe from my loving masimaa Utpala Mallick. Usually I spent all my summer vacation with my masimaa, meshomoshai or uncle and my cousins at Ranchi. Masimaa was an excellent cook. I already shared her Orange steamed sandesh. I was a school going girl at that time and never cooked anything. Once she cooked this khichdi on one of her fasting day. I just loved the taste. When she made it in the second time I noticed the method and ingredients. And I made it first time when my maa and masimaa both were not at home. Still remember their surprised face after tasting the khichuri. Both said its too good and perfect. That was a fasting day so I was feeling very happy to see their happy faces. Both my masimaa and mother are left for heavenly abode. But they are always with me in my heart. Learned a lot from maa and her sisters. Do you remember Misti doi recipe? I got it from my sejomashi Gargi Gupta. I will share some more age old recipes soon. Stay tuned.

Its my contribution to 254 #Foodiemonday bloghop theme is Farali Farmaish suggested by Kalyani Sri who blog at Sizzlingtastebuds. Do visit her blog and YouTube channel for different types of healthy and delicious recipes. I have bookmarked her Coriander garlic walnut pesto and Baked broccoli casserole recipe to try.

Yes we can make luchi puri kachodi anything but this sabudana khichdi is a healthy option for one time meal. After the whole day fasting its better to take something quick and simple food in evening. If you like you can add cubed and fried one potato, fried cauliflower florets, carrot or small pieces of fresh coconut. Add the vegetables before adding water. Vegetables will become soft with dal. Add some more water if using vegetables. You can make the khichdi thick or thin consistency as you like. You can use less ghee or make it with oil and add a dollop of ghee at the end. You can also make it in a pressure cooker. I sometimes do so to save time. You can dry roast the dal before rinsing.

Recipe

Moong dal or yellow split lentil – 1/3 cup

Sabudana or tapioca – 1/4 cup

Grated ginger – 1 teaspoon

Green chilli – 2 – 3

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 2

Bay leaf – 1

Water – 5 cup

Ghee or clarified butter – 1 – 2 tablespoon

Cumin seeds – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Salt to taste

Sugar to taste

Fried cashew nuts and raisins to garnish, optional

Method

1. Rinse the moong dal and sabudana separately. Drain the water and keep aside. I don’t like sabudana much so used less than moong dal. You can use equal quantity or more sabudana and less moong dal. Choice is yours. I have made it one serving so used little less than 1/3 cup moong dal and 1 tablespoon less sabudana.

2. Crush the cardamom, cloves and cinnamon in a mortar pestle.

3. Heat ghee in a wok or pan. You can use half oil and half ghee. 1 tablespoon ghee is sufficient but I have used 2 tablespoon to enhance the flavour. If you don’t want to use ghee, you can make it with only oil. But add at least 1 teaspoon ghee at the end.

4. Fry the cashew nuts if using. Fry till golden brown and transfer on a plate. Now fry the raisins. When raisins puffed up immediately remove from ghee.

5. In the same ghee add cumin seeds, bay leaf, crushed cardamom, cloves and cinnamon. When cumin seeds start to splutter add grated ginger and 1 chopped green chilli.

6. Stir and add drained moong dal. Fry the moong dal. See notes for more options.

7. When dal starts to change colour add water, salt, turmeric powder and 1 – 2 slit green chilli. Mix well. Cover and cook for 15 minutes or till dal becomes soft.

8. Now add drained sabudana and sugar. Mix and cook again for 5 minutes or until sabudana becomes transparent.

9. You can add more water if you want your khichdi little thin consistency. Taste and adjust the seasoning if required. You can add a dollop of ghee at the end.

10. Garnish with coconut slices, fried cashews and raisins. You can also use chopped cilantro or coriander leaves to garnish. Serve hot with Date raisin jaggery chutney with mango bar, Mango raisin chutney, Instant sweet mango pickle , curd or any no onion garlic vegetable curry.

Notes

1. You can add cubed and fried potatoes, fried cauliflower florets, carrot and small pieces of fresh coconut in the khichdi. Add a little more water if using vegetables.

2. You can also use 1 chopped tomato with grated ginger and green chilli.

3. Add green chilli according to your taste.

4. To make it quickly you can cook it in a pressure cooker if you want. Dry roast the dal before rinsing and add everything when cumin seeds start to splutter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Sprouts Semolina Chila Or Pancakes

Sprouts and semolina or suji/rawa chila or pancakes. A healthy, delicious and low calorie breakfast dish. We all know that sprouts are extremely nutritious and super healthy food. You can use these vitamins, protein and mineral enriched sprouts raw or cooked for numerous health benefits. So you can call it a power packed breakfast.

Spices, green chilli coriander leaves or cilantro and some other ingredients made this chila spicy flavorful and mouthwatering. I have made it both with onion and tomato and without onion tomato. Both are delicious but without tomato its easy to flip. And looks better. I love the taste of both. You can make according to your taste.

You can get some more recipes of semolina and sprouts below.

1. Suji malai cake

2. Semolina and lentil appe

3. Rawa cake

4. Oats semolina chila

5. Semolina and flatten rice appe

6. Sprouts chaat

7. Sprouts sundal

8. Sprouts and oats cutlets

9. Sprouts and oats appe

10. Cooked rice appe

11. Red lentil appe

12. Beetroot appe

This Monday our 251 #FoodieMonday bloghop theme is #RawaRaaga suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Lovely Aruna has a wonderful blog with lots of mouthwatering recipes like Homemade coffee jelly , Mango mastani , Multigrain banana bread etc. I am sure you will love her space.

Its a very simple yet delicious recipe. Tomato is absolutely optional. If you like the taste and want to use be careful while flipping to turn upside down. Tomato will make your chila soft. Without tomato you will get crisp chila.

Recipe

Sprouts – 1&1/2 cup

Semolina or suji – 1/2 cup

Green chilli – 1-2 chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Onion – 1, finely chopped, optional

Tomato – 1 chopped, optional

Lemon juice – 1 teaspoon

Curd – 1/2 cup

Water – 1/2 cup

Cumin powder – 1 teaspoon

Chaat masala – 1 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon

Oil for shallow fry

Method

1. Rinse the sprouts well. Drain the water and grind with the help of very little water.

2. In a large bowl mix ground sprouts, semolina, curd and water. Whisk well to make a lump free batter.

3. Add all the spices, salt, chopped green chilli, cilantro or coriander leaves, lemon juice and grated ginger. Also add chopped onion and tomato if using. You can use onion and skip tomato to flip the chila easily. Mix well, cover and keep aside for 10 – 15 minutes.

4. Heat a pan or skillet. Brush with little oil. Pour a ladle full of batter in the middle. Spread with the back of the ladle by rotating. Reduce the heat and cook on low heat.

5. Drizzle little oil on the sides. When the edges becomes brown flip the chila upside down and fry the other side too.

6. Serve hot with any chutney or sauce.

Notes

1. You can add spices according to your taste.

2. Tomato is absolutely optional.

3. Add green chilli according to your spice tolerance

4. For shallow frying ghee/clarified butter can be used.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Sabudana Or Tapioca Paratha With Sweet Corn, Green Peas And Paneer Or Cottage Cheese / Fasting Food

Sabudana or tapioca paratha or flatbread with sweet corn, green peas and paneer or cottage cheese. A delicious and easy to make fasting food. But you can also enjoy it without fasting. Serve it in breakfast or as a snack with tea or coffee. Make small sized paratha and fry on low heat till brown and crisp. Enjoy hot with any chutney or sauce, fasting or feasting. Sweet corn, green peas and paneer or cottage cheese and spices made this paratha lipsmackingly delicious. Normally sabudana or tapioca used on fasting days but I have made it without fasting and enjoyed in breakfast.

Monday again and this week’s 241 #Foodiemonday bloghop theme is Flatbread Fiesta suggested by Poonam Bachhav who blog at Annapurna. Poonam is a very talented blogger. I always love her different types of thali recipes and beautiful pictures. Visit her space for different types of mouthwatering recipes. Poonam already shared some different paratha or flatbread recipes like Mint and paneer stuffed paratha, Leftover dal paratha, Achari aloo paratha and many more.

Recipe is very simple and easy. Just mash the soaked sabudana well with all the ingredients. Make balls and flatten with your palm. Shallow fry with little ghee or oil till golden brown and crisp. To get crispy paratha shallow fry on low heat. And be careful while flipping the paratha upside down to avoid breaking. Use green chilli and crushed black pepper according to your taste. If you want your paratha more spicy, add some more finely chopped green chilli or freshly crushed black pepper powder. You can also use black pepper powder. Vegan people can skip paneer or use tofu.

Recipe

Sabudana or tapioca – 1/4 cup

Potato – 1, boiled

Green peas – 1/3 cup, boiled or frozen

Sweet corn – 1/3 cup, boiled or frozen

Fresh coconut – 2 tablespoon, grated

Paneer or cottage cheese – 1/4 cup, grated or mashed

Green chilli – 1 – 2, finely chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Salt or rock salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Or

Lemon juice – 1 teaspoon or to taste

Freshly crushed black pepper – 1/2 teaspoon

Oil or ghee/clarified butter to shallow fry

Method

1. Soak the sabudana or tapioca in water for 3 hours. After 3 hours sabudana will be soft. Check by pressing with your finger tips. If its not soft then let it soak for 30 to 60 minutes more. I have soaked for 3 hours.

2. Peel and grate or mash the boiled potato.

3. Drain the water of sabudana completely.

4. In a bowl mix soaked and drained sabudana, mashed or grated boiled potato, green peas, sweet corn, mashed or grated paneer or cottage cheese, grated coconut, ginger, green chilli, chopped cilantro or coriander leaves, cumin powder, freshly crushed black pepper, salt, chaat masala powder or lemon juice.

5. Mix and mash well. Taste and adjust salt and lemon juice if using.

6. Make balls to make paratha. Small or large as you want to make your paratha. I have made 4 paratha out of this dough.

7. Take a ball and press with your palm. If your dough is sticky grease your palm with little oil. Or keep the dough in refrigerator for 30 to 60 minutes. I kept the dough in refrigerator for an hour.

8. Make a round disc by pressing gently with your palm. Heat a pan and brush little oil or ghee in the pan. Place the circle on the pan and reduce the heat. Drizzle little oil or ghee over the paratha.

9. Shallow fry on simmer till edges becomes brown. Flip carefully to avoid breaking. Fry the other side too till brown.

10. Serve hot with any chutney or yogurt.

Notes

1. Use chilli according to your taste. Add more chilli if you want your paratha spicy.

2. You can use 1 – 2 tablespoon more coconut if you want.

3. Vegan people can omit paneer or use tofu.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Gluten Free Savoury Pancakes With Bottle Gourd And Carrot / Vegan Recipe

Gluten free and vegan savoury pancakes with bottle gourd and carrot. Pearl millet or bajra atta, sorghum flour or jowar atta, oats, bottle gourd and carrot made this pancakes nutritious and spices made it absolutely delicious. We always need some nutritious breakfast and its a perfect dish for health conscious people and as well as who like to satisfy their taste buds.

Yes, I used all the healthy flour to make these pancakes and very happy with the taste. Its a super hit breakfast in my home. All the flour has numerous health benefits.

Pearl Millet commonly known as Bajra in India is rich in essential compounds like protein, fibre, phosphorous, magnesium and iron. Due to its rich composition of minerals and proteins, Pearl Millet has many health benefits. It contains essential amino acids and vitamins also which contribute to its therapeutic properties.  5 reasons you should include bajra in your diet

1. Powerful for controlling diabetes.

2. Weight loss.

3. Reduces cholesterol

4. Helps in digestion

5. Helps prevent cancer

Source

Sorghum is a nutrient-packed grain that you can use in many ways. It’s rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s likewise an excellent source of fiber, antioxidants, and protein.

Source

Oats are an incredibly nutritious food packed with important vitamins, minerals and antioxidants. In addition, they’re high in fiber and protein compared to other grains. Oats contain some unique components — in particular, the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits include lower blood sugar and cholesterol levels, protection against skin irritation and reduced constipation. In addition, they are very filling and have many properties that should make them a weight loss friendly food. At the end of the day, oats are among the healthiest foods you can eat. To read more health benefits of oats click here.

You may like some more pancake recipes on this blog.

1. Oats semolina chila or pancakes

2. Green moong uttapam or dosa

3. Rosti or Swiss potato pancakes

4. Gluten free multigrain pancakes

5. Manipuri tan or flatbread with finger millet or ragi

6. Gluten free multigrain cheese stuffed pancakes

7. Black rice oats and beetroot chila or pancakes

This month in Shhhhh Secretly Cooking Challenge facebook group we are sharing different types of pancakes. Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. Theme of this month suggested by Archana. This month my partner is lovely Swaty Malik. I always love her healthy and easy to make recipes like Spinach tortillas etc. Visit her space for different types of healthy and delicious recipes. Swaty gave me chaat masala and green chilli and I made this delicious and healthy gluten free pancake with bottle gourd and carrot. I gave her cumin and ginger and Swaty made a super tempting and healthy Mixed dal dosa.

You can call it a super healthy breakfast. Its a no onion garlic recipe but you can add one finely chopped onion in the batter. All the three flour, carrot and bottle gourd made these pancakes not only delicious but also nutritious.

Recipe

Bajra atta or pearl millet – 1 cup

Oats powder – 1 cup

Sorghum flour or jowar atta – 1/4 cup

Bottle gourd or lauki – 1 cup, grated

Carrot – 1 large, grated

Ginger – 1 inch piece, grated

Green chilli – 2 – 3, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Water – 2 cup

Method

1. Peel and grate the bottle gourd or lauki, carrot and ginger.

2. In a large bowl mix all the three flour, salt, finely chopped green chilli, cilantro or coriander leaves, cumin powder, chaat masala powder, black pepper powder, grated bottle gourd, carrot and ginger.

3. Add water gradually and whisk well. Make a lump free batter. Batter should be thick but flowing. Cover and keep aside for 15 minutes.

4. Heat a skillet or non stick pan. Spread little oil. Pour a ladle full batter in the center. Spread the batter gently with a spatula.

5. Let it cook on low flame till edges becomes light brown. Drizzle little oil on the sides. Flip and cook the other side too till golden brown.

6. Serve hot with any chutney or sauce.

Notes

1. Add green chilli according to your taste.

2. One finely chopped onion can be used in the batter.

3. You can use any other flour instead of these flour.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Green Moong Uttapam Or Dosa

Green moong or sabut moong uttapam or dosa. A nutritious breakfast made of only two ingredients and with cilantro or coriander leaves, salt and spices. Protein packed and low carb green moong made this uttapam or dosa tasty and healthy. Its completely gluten free, vegan and no onion garlic recipe. And you don’t need to ferment the batter.

I have used rice flour with green gram but you can use semolina, oatmeal or any other flour of your choice. Handful chopped cilantro or coriander leaves, chaat masala, green chilli and ginger will make your uttapam absolutely delicious. And rice flour will make it crisp. Its a no onion garlic recipe but you can use finely chopped onion on topping and garlic cloves can be used to grind with green gram or sabut moong.

Mung beans are high in fiber and protein, which can help you lose weight. … By curbing your appetite, they may help slash your calorie intake, which aids weight loss.
To read more health benefits of green moong click here.

You may like some more healthy breakfast recipes on this blog.

1. Rice appe

2. Gluten free beetroot buns

3. Cornmeal oats soya vegetable idli

4. Vegan smoothie bowl

5. Olive Jalapeno savoury cornbread with barley flour

6. Egg corn cottage cheese baked casserole

7. Rosti or Swiss potato pancakes

8. Gluten free multigrain pancakes

9. Chutney idli

10. Soya loaf

11. Manipuri tan or flatbread with finger millet

12. Gluten free multigrain cheese stuffed pancakes

13. Oats with poppy seeds and mustard

14. Sprouts sundal

15. Dairy free coconut dry fruits overnight oats

16. Green moong idli

17. Mango pomegranate overnight oats parfait

18. Potato pie

19. Black rice oats and beetroot chila or pancakes

20. Beetroot appe

21. Semolina and lentil appe

22. Potato stuffed egg enchiladas

23. Barnyard millet fried idli

24. Savoury cake

25. Oats semolina chila or pancakes

26. Semolina and flatten rice appe

27. Pan fried flat bread with oats

28. Oats soya green gram toast

Sending this post to 233 #Foodiemonday bloghop theme is Nutri Brekkie suggested by me. I would love to see different types of nutritious breakfast recipes from my fellow bloggers. We can get some awesome ideas for breakfast.
Recipe is very simple and easy. You don’t need fermentation to make these uttapam or dosa. Just soak the green gram overnight and grind with ginger and green chilli. Mix rice flour, coriander leaves, salt and spices. For uttapam make thick but flowing batter. And for dosa add more water and make thin batter.

Recipe

Green moong or sabut moong – 1/2 cup

Rice flour – 1/2 cup

Ginger – 1 inch piece

Green chilli – 2 – 3 or to taste

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Salt to taste

Chopped tomato, cilantro or onion for topping

Method

1. Rinse and soak the green moong overnight in sufficient water.

2. Grind the moong with ginger and green chilli. Add water to make a smooth paste.

3. Take out the ground moong beans in a bowl. Add rice flour.
Add water as require. Make a thick but flowing batter.

4. Add, salt, cumin powder, chaat masala powder and chopped cilantro or coriander leaves. Mix well.

5. To make uttapam heat a skillet or tawa.
Brush with little oil.

6. Pour ladle full batter in the middle. Spread gently by rotating with the backside of a ladle. Don’t make too thin.

7. Sprinkle chopped tomato and coriander leaves. You can also sprinkle finely chopped onion and capsicum.

8. Press gently with a spatula. Drizzle little oil in the sides. When the sides become light brown flip and cook the other side till brown.

9. Remove the uttapam in plate. Grease the tawa with oil again. And make all the uttapam this way.

10. For dosa add little more water in the batter and mix well.

11. Heat a tawa and brush with little oil.
Pour batter in the middle. Spread the batter with a spatula or backside of a ladle. Make as thin as possible.

12. Drizzle little oil in the sides. Cook on low medium heat. When it becomes brown flip and cook the other side too.
Place the dosa on a plate. Serve hot with any chutney.

Notes

1. Add chilli according to your taste. Skip if making for kids. 1/2 to 1 teaspoon black pepper powder can be used in batter.

2. You can use finely chopped onion in the topping. Or you can grind garlic cloves with green gram, ginger and green chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter

Instagram

Pinterest

Olive Jalapeno Savoury Cornbread With Barley Flour

Olive Jalapeno savoury cornbread with barley flour. Jalapeno and sriracha sauce made this bread slightly spicy and delicious. A very quick and healthy cornbread. You don’t need to use all purpose flour or maida for this cornbread.
You can serve it in breakfast, tiffin or make small pieces and serve as a party starter. It will be also great with your soup.

Earlier I have shared a sweet gluten free cornbread

You may like some more savoury bakes on this blog

1. Savoury cake

2. Veg calzone

3. Flavoured American Biscuit

4. Handvo

5. Savoury potato cake

6. Tricolor savoury cake

I have made small pieces of the cornbread slices and served it as a starter.

And toasted the remaining slices in halogen oven. And its becomes crispy and taste great after toasting. Never toasted my savoury cornbread before. But from now I will always toast my cornbread slices before serving. Loved the taste and crisp texture.

I have used barley flour with cornmeal. This flour made this bread more nutritious.
It’s also rich in many nutrients and packs some impressive health benefits, ranging from improved digestion and weight loss to lower cholesterol levels and a healthier heart.
Barley is a very healthy grain. It’s rich in vitamins, minerals and other beneficial plant compounds.
It’s also high in fiber, which is responsible for most of its health benefits, ranging from a better digestion to reduced hunger and weight loss.
What’s more, making barley a regular ingredient in your diet may offer protection from chronic diseases, such as diabetes, heart disease and even certain types of cancer.
Source

This Monday our 227 #Foodiemonday bloghop theme is party starter suggested by my fellow blogger Poonam who blog at Annapurna. Poonam has a wonderful blog. Visit her space for many mouthwatering and healthy recipes. I have a long list to try from her blog. Recently bookmarked her amla candy recipe to try.

I have used barley flour with cornmeal. But you can use all purpose flour or maida, whole wheat flour or atta instead of barley flour. I sometimes make it with gluten free flour. You can use any gluten free flour. For soft cornbread use soybean flour. Soy flour will give your bread a soft texture.
You can use any flavour or spices according to your taste. Coming up soon with a cornbread with Indian spices.

Recipe

Cornmeal or makka atta – 1 cup

Barley flour or jau atta – 1/2 cup

Salt – 1 teaspoon or to taste

Cheddar cheese powder – 2 tablespoon or to taste

Oregano – 2 teaspoon

Dried basil – 1/2 teaspoon

Sweet corn – 1/2 cup, boiled

Ginger powder – 1/2 teaspoon, optional

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Sugar – 1/2 tablespoon, optional

Milk – 1 cup

Vinegar or lemon juice – 1 tablespoon

Oil – 1/4 cup

Olive slices – 3 tablespoon

Jalapeno – 2 tablespoon

Sriracha sauce – 1&1/2 tablespoon

Olive slices for topping

Method

1. Generously grease a loaf pan. You can use any shaped pan.

2. Preheat the oven at 180° for 10 minutes.

3. Mix vinegar or lemon juice in milk and keep aside. Milk should be at room temperature or slightly warm.

4. Chop olive and jalapeno slices into small pieces.

5. In a bowl mix cornmeal, barley flour, cheese powder, dried basil, oregano, ginger powder, baking powder, soda, chopped olives and jalapeno. Mix well. For more flour option see notes. You can add 2 – 3 tablespoon more cheddar cheese powder if you like.

6. In a large bowl whisk vinegar mixed milk, oil and sriracha sauce. Whisk well to combine everything well.

7. Now add the dry ingredients. Mix well. You can add 1-2 tablespoon milk more if require to make a thick batter.

8. Add salt and mix again. Add salt carefully. If you like less salt add 3/4 teaspoon salt. I have used 1 teaspoon.

9. Pour the mixture into the greased baking pan.

10. Level the top with a spoon or spatula.
Arrange some olive slices on the top.

11. Bake in preheated oven for 35 – 40 minutes or until toothpick comes out clean. Insert a toothpick in the center of the bread to check.

12. Let it cool down. Slice and serve at room temperature or warm.
Serve as a starter with tea, coffee or any drink. Or you can serve it with soup.

Notes
1. You can use all purpose flour or any other flour instead of barley flour. Any gluten free flour can also be used instead of barley flour.
2. You can also make muffins with this batter.
3. Any spices and flavors can be used this cornbread. Use according to your taste. I will share a cornbread with Indian spices soon.
4. You can add more cheddar cheese powder if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter

Instagram

Pinterest