Moong dal Chilla.

Moong dal chilla are savoury Indian Pancakes made with soaked and ground split green gram dal. The batter is not fermented. Cumin seeds, ginger and green chilies are added. Vegetables like onions, carrots, tomatoes and coriander leaves too are added to enhance the taste and the nutrition quotient.

Ingredients:

Moong dal chila

250 gms split green gram/ moong dal


1 onion chopped fine

1 carrot grated

A fistful of boiled sweet corn

1 small tomato chopped fine


5 green chillies chopped finely


1 inch piece of ginger grated


1 tsp cumin powder


2 tbsps rice flour


1/2 tsp turmeric powder


2 tbsps finely chopped coriander leaves


Salt

Oil to roast the chilla.

Method:

Wash and soak the moong dal in enough water for five hours. Drain and grind it to a smooth batter using a little water. Tip it into a vessel. Add the rice flour and whisk well. The batter should be neither too thick nor thin. Add the green chillies, ginger, cumin powder, turmeric and salt. Mix well and keep aside for half an hour.
Heat a tava/ griddle. Pour a ladleful of batter and spread it thick into a six inch diameter sized pancake. Top it with the tomatoes, onion, carrot, corn and coriander leaves. Alternatively you can add the vegetables in the batter itself. Drizzle a tsp of oil, cover and cook till the underside is roasted and turns a golden brown. Flip. Drizzle with oil again and roast on the other side as well. Remove and place it on a wooden board. Cut it into pieces with a pizza cutter or serve the whole chilla without cutting with some green chutney and tomato ketchup.

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Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Besan Parathas.

Besan paratha is an Indian flatbread prepared with Besan as the main flour. A little whole-wheat flour is also used. Parathas are the staple of North Indians and Besan or gram flour being high in protein, makes for a super healthy breakfast.

Ingredients for the dough:

250 gms besan/ gram flour

100 gms whole wheat flour

1 medium onion finely chopped

2 green chillies minced

5 garlic cloves grated fine

A small bunch of coriander leaves finely chopped

1/2 tsp red chilly powder

1/2 tsp ajwain

1 tsp kasuri methi

1/2 tsp amchur

1 tbsp oil

Salt

Water as required.

Method:

Tip all the ingredients except water in a bowl. Mix until well combined. Now add water little by little and mix until a sticky dough is formed. Grease your hands with a teaspoon of oil and knead the dough well. Cover with a damp cloth and let it rest for ten to fifteen minutes.
Knead it lightly again. Divide into as many portions as you would prefer. Take one portion and roll it into a ball. Dust it with dry flour. Roll it out into a medium-thick paratha. Grease a preheated tava/ griddle with a little oil or ghee and place the paratha on it. Drizzle with oil or ghee and let it roast for a few seconds. Flip it over and let the other side roast as well. Keep flipping the paratha frequently and cook until it is crisp and golden on both sides. Prepare the other parathas similarly. Serve the parathas with mango pickle and curds/ yoghurt.

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Menthe dosa

Karnataka is known for it’s jasmine, sandalwood and the Menthe/ Fenugreek seeds dosa. Fragrant with the flavour of Fenugreek seeds,the Menthe dosa is usually accompanied by a chutney and jaggery syrup called Joni Bella with a copious amount of ghee. The amount of Fenugreek seeds varies depending on family preference. Adding more can ruin the taste of the dosa.

Ingredients:

500 gms raw rice

2 tbsps Methi/ Fenugreek seeds

100 gms patla poha/ thin variety of beaten rice

Salt

Oil or ghee to roast the dosa

Method:

Wash and soak the raw rice and methi seeds together for five hours. Soak the poha separately. Grind the poha first to a smooth paste and then tip in the rice and methi seeds. Grind it to a smooth batter. Tip it into a vessel, add salt, mix well and allow to ferment for eight to ten hours. Mix and pour a ladleful of the batter on a hot tava/ skillet. Do not spread the dosa too much. This dosa is always slightly thick, porous and soft. Drizzle with oil or ghee. Cover and roast to a golden brown. Flip and roast on the other side as well. Remove and serve with chutney and jaggery syrup.

Copyright © 2022 by Vinaya Prabhu. All rights reserved.

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Malli poo/ Mallige idli

Malli poo refers to the beautiful, fragrant, white jasmine flower in Tamil and Mallige in Kannada. The idli gets it’s name because of the softness and it’s whiteness. Sago pearls and beaten rice are what make this idli soft and white.

Ingredients:

250 gms split black gram/ Urad dal

500 gms Idli rava/ rice rava

100 gms Sago pearls/ sabudana

100 gms beaten rice/ Poha

1/2 tsp Fenugreek seeds/ Methi

Salt

Method:

Wash and soak the urad dal. Soak the methi seeds, sabudana and poha separately. All the three items are soaked for about four to five hours. Grind the urad dal to a smooth fluffy batter in the wet grinder for twenty minutes. If using the mixer ,cut down on the rice rava by half. Whisk well to incorporate air into the batter. The advantage of grinding in a wet grinder is that not only does the urad dal increase in volume but it also becomes extremely fluffy. Grind the sabudana, methi and poha in the mixer jar and tip it into the grinder. Grind for a further ten minutes so that the batter and the sago, poha ,methi mixture are mixed well. Tip the batter in a vessel. Wash the idli rava, drain, squeeze out the water and drop it into the batter. Add salt, mix well and allow to ferment for 12 hours. Mix the batter with a light hand. Grease the idli moulds with oil or ghee. Pour the batter into them and steam for ten minutes. Remove and allow to cool for five minutes. De mould and serve with chutney and sambhar. Recipe links to both Sambhar and chutney given below.

https://vinayasculinarydelights.com/coriander-leaves-chutney-2/

https://vinayasculinarydelights.com/mixed-vegetable-sambhar/

Copyright © 2022 by Vinaya Prabhu. All rights reserved.

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Jaali / Net dosa

Here is the Masala dosa which was requested by the person who is my world!…… My better half.. sharing the recipe link to the Masala dosa below.

https://vinayasculinarydelights.com/masala-dosa-crepe-recipe/

He richly deserves a treat, so made a special Jaali dosa with the potato stuffing inside…. I loved the look and he the taste…

To make the Jaali/ net, just pour the batter into a squeezy bottle and squeeze a circle of batter on the hot tava/ skillet. Squeeze vertical and horizontal lines inside the circle running from one end to the other at a distance of one inch. Allow the jaali to turn a golden brown. . Drizzle oil. Flip and roast. Flip. Place the bhaji at one end and fold into a cylindrical shape. Serve.

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Vegetable and cheese grilled sandwich

This vegetable and cheese grilled sandwich is one of the most popular amongst the variety of sandwiches in Mumbai.

Every nook and corner of Mumbai has a handcart selling these and the regular vegetable sandwiches, with a spicy green chutney slathered on for good measure. Loaded with a variety of vegetables and toasted to perfection, it will remain the Mumbaikars favourite street food.

It is the fragrant coriander and mint chutney which adds flavour to this sandwich. Recipe given in the link below.

https://vinayasculinarydelights.com/all-purpose-chutney-recipe/

Ingredients:

A loaf of sandwich bread

All purpose chutney

Boiled potatoes, peeled and sliced

Cucumber peeled and sliced

Tomatoes sliced

Onions sliced thin

Beetroot boiled, peeled and sliced

Sandwich or chat masala

Cheese singles

Amul butter

Method:

Apply butter on both sides of two slices of bread. Spread chutney on one side of the buttered slices. Top one of them with the slices of vegetables mentioned above. Sprinkle with Chat masala and place a cheese single over them. Cover this with the other slice. Place this sandwich in a grill or in a hand held toaster and grill to a deep golden brown. Serve with tomato ketchup.

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Handvo/ lentils and rice pancake.

Handvo is a lentil and rice pancake from the Gujarati cuisine. Extremely delicious and nutritious too. You may use one or more vegetables as per preference. Here I have used only bottle gourd and carrot. You can serve it with a coriander or garlic chutney or even eat as is as it’s so flavourful.

Ingredients:

1.5 cups of rice

1cup Bengal gram dal/ Chana dal

1/2 cup Arhar dal/ split pigeon peas

1/2 cup moong dal/ green gram dal

1/2 cup urad dal/ split black gram

1/2 cup curds

1/4 cup poha/ flattened rice

200 gms Bottle gourd grated

1 carrot grated

2 tbsps ginger, garlic, green chilly paste.

A small bunch of coriander leaves finely chopped… Around 1/4 cup.

Salt

2 tbsps sugar

1tsp Eno fruit salt

1/2 tsp Hing/ asafoetida

1/4 tsp Turmeric powder

2tbsps oil

For tempering:

2 tbsps oil

1tsp mustard seeds

1tsp cumin seeds

1tsp sesame seeds

A few curry leaves

Method:

Wash the rice and dals well. Soak for around 5 hours. Soak the poha too in half a glass of water separately. After five hours drain the water and tip the rice and dal mixture along with the curds and poha into the mixer and grind to a semolina like consistency adding just half a glass of water. The batter should be of dropping consistency. Tip it into a bowl. Add salt. Mix well and allow to ferment for six to seven hours. Add the grated carrot, bottle gourd, ginger, garlic, green chilly paste, hing, sugar, Eno fruit salt, coriander leaves and the turmeric powder. Mix well and divide into four portions. This measurement makes four pancakes. The tempering given is for two pancakes which can be simultaneously made on two burners.

Heat two kadhai/pan. Non stick is preferable as the Handvo comes out clean. Add a tbsp of oil. Drop in half tsp mustard, half tsp cumin seeds, half tsp sesame seeds and a few curry leaves. As they stop crackling pour in one fourth quantity of the batter. Repeat the same into the other pan as well. Cover and cook for five minutes or till the base turns a nice deep brown. Drizzle with oil. Sprinkle a few sesame seeds and flip. Roast the other side as well. Remove and serve hot with chutney of choice.

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Pessarattu Upma

Pessarattu upma or what is also known as MLA Pessarattu is a popular dosa made from whole green gram and served with a dollop of upma either tucked inside it or spread all over the dosa. . It is served along with a variety of chutneys the most popular being the roasted gram and coriander chutney and the ginger chutney called allam pachadi. One Pessarattu and you are ready for the day!

Posting the links to Pessarattu, upma and the roasted gram chutney… Upma is prepared separately and is made slightly more softer than the regular one by adding a little more of water than usual.

Pour the batter of the Pessarattu over a hot skillet. Drizzle with ghee or oil. Allow to roast over a gentle flame till crisp and golden brown in colour. Top it with the Upma. Spread. Fold the Pessarattu into half and serve hot.

https://vinayasculinarydelights.com/pessaratte-dosa/

https://vinayasculinarydelights.com/vegetable-upma/

https://vinayasculinarydelights.com/roasted-gram-daalia-puttani-chutney-2/

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Onion and veggies poha

Onion and veggies poha was one breakfast that we as kids enjoyed during our Girl guides and Boy Scouts camps that were always held amidst the greenery of a forest… Each of us was assigned a task. The girls would chop vegetables, clean the place, light the choolah and get things ready for breakfast. The boys would fetch water, bring firewood and help around with the odd jobs. I can still remember the distinct fragrance of the onion and veggies poha on that choolah… Sheer heaven.

This preparation is exactly like how one prepares aloo poha….Posting the link to the Aloo poha… One just needs to add whatever veggies one would prefer along with the potatoes. Here I have used carrot, capsicum and peas. Par boil the carrot and peas and saute them with the onions once the onions turn golden brown. Rest of the procedure is the same.

https://vinayasculinarydelights.com/aloo-poha/

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Abu Bakar

The name is very deceptive, but this long forgotten Konkani recipe used to be extremely popular about seven decades ago. It was prepared when people fasted as it contains no cereals. It is normally accompanied by fresh home made butter.

Ingredients:

250 gms urad dal/ split black gram

8 green chillies

2 inch piece of ginger

A kidney bean sized piece of Hing/ asafoetida

Salt

Oil to roast.

Method:

Wash and soak the urad dal for five hours. Grind to a smooth and fluffy batter in the wet grinder. This may take about twenty five to thirty minutes. Tip the batter into a vessel, add salt, mix thoroughly and allow to ferment overnight…. The next morning crush the green chillies, ginger and asafoetida and add it to the batter. Mix well. Heat a tava/ skillet. Pour a ladleful of batter, drizzle with oil (preferably coconut oil) and cover and roast on a medium to low flame. Flip. Roast on the other side too. Serve hot with home made butter.

Note:

You can make Abu Bakar without fermenting the batter as well.. Just grind, add the chilly, ginger and asafoetida mixture and make them.

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