Pesara Punukulu | Green Moong Dal Fritters | Pesara Punugulu

Punukulu or Punugulu is a popular snack found across Andhra pradesh but is known with various names, like they are called as Punugulu in Coastal Andhra and as Bonda in other places.They are nothing but a bite size fritters made out of various batters like rice-urad dal batter, yellow moong dal batter or green moong batter.They are popular street food and they taste best when served hot as they are crispy when just off the kadai. One can serve these fritters as it is with a cup of tea or coffee or you can pair them with Green chutney or Nimmakaya Karam, it tastes delicious.

Whenever I have Pesarattu batter I usually make these punugulu as evening snack as it is very quick to prepare and also I like the slightly sour taste of the fritters because of the fermented batter, but one can prepare with freshly ground batter too.These punugulu can also be added to your regular tomato based gravy and can be served with rice or roti, they taste nice too.If you are interested you can check out other Bonda/Punugulu recipes Punugulu/Dosa Batter Fritters, Saggubiyyam Bonda/Sago Bonda.

Also check out other tea time deep fried snacks:

• Alasandula(Lobia) Vada, Corn Vada
• Raw Banana Bajji , Eggplant and Okra Bajji
• Babycorn Pakora, Cabbage Pakora ,Oats Pakora, Onion Pakoda
• Maddur Vada, Masala Vada, Mixed Dal Ambode

Pesara Punugulu Recipe | Moong Dal Fritters:

Serves 3-4 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins + Soaking time

Cuisine: Andhra | Category: Snacks

Ingredients:

1 cup Split Green Moong dal or Whole Green Moong(Pesalu)

1-2 tbsp Rice flour

3/4" Ginger,chopped

3-4 Green chillies

1 Onion, finely chopped

2 tbsp Coriander leaves, chopped

5-6 Curry leaves, finely chopped

1 tsp Cumin seeds,optional

Salt to taste

Oil, to deep fry

Method:

• Soak split green  moong dal for 2-3 hrs or whole green moong for 5-6 hours. Wash the dal and grind it with ginger, green chilies and salt to a smooth paste.
• Heat the oil in  a kadai for deep frying.
• Beat the ground mixture nicely for 2-3 mins until fluffy. This step ensure that you get nice and fluffy fritters.

• Add rice flour,chopped onion, curry leaves, coriander leaves, cumin seeds to the beaten up batter and mix nicely.

• Once the Oil is hot drop a small portion(1 tsp roughly) of batter using your fingers and repeat until you drop 7-8 fritters in the oil. 

• Fry them until they turn golden brown on medium flame and you can turn them in between to ensure even frying. You can add more fritters depending on the size of kadai and the quantity of oil.

Serve them hot with Green Chutney or Nimmakaya Karam along with a cup of tea/coffee and Enjoy !

Notes:

1. You can use Pesarattu atta to make these punugulu. In that case add finely chopped green chilies and ginger to the batter.You can add 1-2 tbsp of rice flour or sooji to get crispier punugulu.
2. You can even add 1 tbsp sooji to get crispier punugulu.
3. This left over batter can be used to make uthappams.
4. You can prepare the fritters even by using yellow moong dal by following the same recipe.

Technorati Tags: pesara punugulu, moong dal fritters, Pesara Punukulu, tea time snacks, andhra snacks recipes.  snacks varieties, deep fried snacks recipes

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Whole Green Moong Dal Recipe | Hara Moong Dal | North Indian Dal recipes

Lentils and Legumes are a good source of protein especially for vegetarians and I make sure that I include one kind of dal or legumes in my daily meal in some form or the other.It is quite boring to eat the same variety of dals on daily basis and hence I usually stock up my pantry with all kinds of dals and lentils available in market so that I would not need to repeat the dal at least for a few days. The preparation process of this dal is very simple and I love it with minimal spices.I somehow like the texture of dal when prepared with whole lentils like Whole Masoor dal, Whole Green Moong dal, Matki etc, I feel they add more earthyness to the dal. 

I even combine the dals and few combination of dals are our absolute favorite like Chilka Urad-Chana dal, Chilka Moong- Chana dal and also Mixed dal. All these dals are quick to prepare if you forget to soak your legumes like chole, rajma etc.

Check out other Whole moong recipes in my blog:

• Green Gram Sundal | Whole Moong Sundal
• Green Whole Moong Adai
• Sprouts Fried Rice | Moong Sprouts Chinese style Fried Rice
• Moong Sprouts Salad
• How to make Sprouts at home | Homemade Moong Bean Sprouts

Whole Green Moong Dal | Saboot Moong Dal Recipe:

Serves 2-3 | Author: Prathibha
Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins
Cuisine: North Indian | Category: Side dish- Dals/Lentils

Ingredients:

1/2 cup Whole Green Moong

1 big Tomato,finely chopped

1 medium Onion,finely chopped

2 tsp Ginger-Garlic paste

1/4 tsp Garam masala,optional

1 tsp Red chili powder

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

a pinch of Asafoetida

1 tbsp chopped Coriander

salt to taste

1 tbsp Oil

for tempering:

1/2 tsp Cumin seeds

1/4 tsp Red chili powder

a pinch of Asafoetida

1 tsp Ghee/Oil

Method:

• Wash and soak whole moong for 4-5 hrs.Add a pinch of turmeric and chopped tomato to it and pressure cook for 2 whistles and reduce the flame and let it cook for 10-12 mins.You can even add tomatoes while frying onions too.

• Heat oil and crackle cumin seeds and add finely chopped onions and ginger-garlic paste and fry until it is brown in color.

• Add cooked whole moong to the fried onion mixture and add turmeric powder, red chili powder, garam masala and enough salt and mix nicely and cook it for another 8-10 mins.

• Add chopped coriander to it and give a stir.
• Meanwhile heat oil/ghee in the tadka pan and crackle cumin seeds and add asafoetida and red chili powder and pour it into the dal and cover it immediately.Just before serving mix it in the dal and serve.

Serve it hot with hot rice/jeera rice/pulao or roti/paratha.

Variations:

1. You can follow the same process for making any dal like yellow moong dal, split moong, toor dal, masoor dal, whole masoor dal, chilka urad-chana dal, toor-chana dal, mixed dal, chana dal.
2. You can also follow the same process for legumes like white/black chickpeas,rajma,lobia but make sure you soak them for 7-8 hrs.
3. You can add a tsp of Kasuri methi while frying onion-tomato mixture for a different flavor.
4. The addition of Garam masala is optional. I like this dal very simple flavors.

Technorati Tags: whole moong dal, green moong dal recipe, simple north indian dal recipes, side dish for rice, side dish for rotis, north indian recipes ,dal recipes, indian lentils recipes, whole moong recipes

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Green Gram Sundal | Paasi Payaru(Pachai Payaru) Sundal | Navratri Sundal Recipes | Whole Moong Sundal

In South India it is very common to prepare various varieties of Sundal during Navaratri. One can prepare sundal with various legumes like chickpeas, red kidney beans,peas,peanuts,moong dal, chana dal, green gram, black eyed peas to name a few.But at our place the most loved varieties are Black Chickpeas Sundal and Lobia Sundal.TH loves to eat the savory snacks like vada/bajji  and sundal more than the sweets(but an exception for kheer) and hence I end up making mostly a sundal variety, vada and payasam for any festival.

The preparation process for any sundal variety is more or less the same. A generous sprinkling of coconut at the end is mandatory for any sundal. I sometimes like to add ginger to sundal as it lends a nice flavor to the sundal but it is optional to add and also the addition of lemon juice.I like my sundal moist and soft and hence I usually mash a small portion of cooked beans while preparing sundal.

A sweet version of green gram sundal is also prepared in Tamilnadu where jaggery is added while making sundal, will post that version sometime later.

Check out other Sundal Varieties in my blog here:

• Alasandula(Lobia) Sundal
• Undrallu Guggillu
• Avarekaalu Kadubu/Tiny Rice flour Balls Snack
• Chana Dal Sundal  
• Groundnut Sundal/Peanut Sundal
• Kabuli Chana Sundal
• Kala Chana Sundal | Black Chickpeas Sundal 
• Mixed Bean Sundal 
• Rajma Sundal
• Sweet Corn Sundal

Green Gram Sundal | Pesara Guggillu Recipe:

Serves: 3-4

Prep time:5 mins | Cooking time:15 mins | Total time:20 mins

Cuisine: South Indian | Category: Snacks

Ingredients:
1 cup Whole Moong (Green Gram/ Pesalu)
1/3 cup grated fresh Coconut
2-3 Green chillies,sliced
1/2" Ginger,optional

Salt to taste

to temper:
1/2 tsp Mustard seeds
1 tsp Urad dal
1-2 Red chillies,broken
a sprig of Curry leaves
a pinch of Asafoetida(hing)
1 tbsp Oil

Method:

• Soak whole moong overnight or at least for 5-6 hrs and clean them again for 2-3 times with fresh changes of water.
• Pressure cook whole moong for 2-3 whistles until soft,I generally pressure cook for 2 whistles otherwise it becomes mushy for making sundal.The gram should be cooked soft but should holds its shape and it should not be either hard or mushy. You can add salt while cooking moong or add it at the time of tempering.

• Drain the cooked moong and keep it aside,you can use this drained water to make healthy rasam.
• Grind grated coconut,ginger and green chillies to a coarse paste in whipper mode.

• Heat oil in a kadai and crackle mustard seeds and add urad dal,hing,curry leaves and red chillies and let them turn slight brown.

• Add cooked and drained green gram and required amount of salt and mix well and cook it on low flame for 2 mins.Do not fry them for long as it makes the sundal very dry.
• Add ground coconut-green chilli-ginger paste and mix and cook for a couple of minutes.

• Switch off the flame.

Serve them hot,warm or cold as a snack or with lunch.

Variations:

1. You can replace green gram with kala chana, white chickpeas,lobia,rajma,yellow peas or chana dal for variation or you can even use mix of these legumes to make mixed variety sundal.
2. You can even add coriander leaves in the end.
3. If you want softer sundal add 2-3 tbsp reserved water(drained from green gram) after you add green gram to the tempering and cook till soft and water dries off.Add ground mixture and salt later and fry for 2 mins.

Technorati Tags: green gram sundal recipe, pachai payaru sundal, paasi payaru sundal, pesara guggillu, whole moong sundal, sundal recipes for navratri, easy sundal recipes

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How to make Sprouts at home | Home made Moong Sprouts

Preparing sprouts is again a weekly affair for me. I prepare sprouts twice a week as they are very healthy and rich in proteins. We prefer to eat sprouts salad as breakfast at least 2-3 days in a week and also in misal and usal and I usually reserve the hot breakfast variety for weekends. I prepare sprouts with whole Moong or Moth beans as they are quick to prepare and are good for salads compared to other beans as we don't need to cook them. Making sprouts at home is a very easy task but one should use good quality beans to make the sprouts. The climatic conditions play a key role in dictating the time required for sprouting. Sprouting time, in humid climate like Mumbai - moong beans would take 15-18 hrs to get a good size sprouts where as black chickpeas and other hard variety beans would take up to 2 days. Usually for moong beans it would not take more than 24 hours in any climatic conditions if you take the needed measures to prepare it.

I usually do not buy ready made sprouts though they are available in markets these days easily as I am not sure of water they use and also I doubt about the freshness of the sprouts. I buy alfalfa sprouts as I am yet to prepare my own alfalfa sprouts at home. Sprouts are very versatile and you can use them in various varieties ranging from salads, snacks like vada, breakfast varieties like sprouts poha, sprouts adai, sprouts sandwich and also in stir fries, gravies, misal, usal and also the steamed sprouts are used in various chaats like golgappa, dahi puri, dahi misal etc.

Try making the sprouts often and eat them to stay healthy. Eat healthy and stay longer!!

Check out few more DIY recipes in my blog:

• How to make Garam Masala Powder - North Indian Style
• How to make Green Chili Paste 
• How to make Ginger Garlic Paste
• How to make Paneer(Cottage Cheese) | Homemade Paneer
• How to make Rice flour at home | Processed Rice Flour 

Homemade Moong Sprouts Recipe:

Yields 3-4 cups

Prep time: 2 mins | Standing time: 20-24 hrs + Soaking time of 6-8 hrs

Category: Kitchen Basics

Ingredients:

1 cup whole green Moong beans (Green Gram/ Hara Moong/ Pesalu/ Hesarukaalu)

Water, to soak

Method:

• Clean the moong beans by checking for any stones or broken beans and remove them.
• Wash the moong beans 2-3 times and soak it in water (3-4 cups roughly) for 6-8 hours or overnight.

cleaned and soaked moong beans

• Rinse again the soaked moong beans and place them in a container or drop them in a wet muslin cloth or let them stay in the container itself.

moong beans after soaking overnight and drained

• If you are using container, cover it with a lid and place a heavy weight on it and keep it in a dark place. I used my marble chapati stone for it, but you can skip keeping any weight too.

covered and left to sprout for 12-15 hrs

• Alternatively you can place them in a wet muslin cloth and bring the edges together and secure it loosely and then tie it to to any kitchen rod or anywhere.Keep checking in between, if the cloth has become dry sprinkle little water on it. 

tied and hanged in a wet muslin cloth to let them sprout

• Keep it undisturbed for 12-15 hours.
• If you are sprouting in a vessel you can check it after 12-15 hours roughly but do not try to pop it over or mix it.If the sprouts are of good size the way you want you can use them immediately, if not keep it covered and undisturbed for another 5-6 hrs. It depends on the climatic conditions, in Mumbai it takes 15-18 hrs to get good sized sprouts.In colder places it might even take one full day-24 hrs.I would nto suggest you to keep for more than 24 hrs as it will make sprouts bit sticky.
• If you are using muslin cloth you can see the sprouts popping out from the cloth and hence you don't need to open it and see but make sure that the cloth would not become too dry in between as it will not help the sprouts to grow.
• Once the sprouts are formed nicely, use it immediately or store in refrigerator in an air tight container for 1-2 days and use when required.

Use the sprouts in various recipes like stir fry, salads, filling for chaats, misal,snacks, usal, gravies, sprouts adai etc.

Notes:

• If the sprouts become slightly sticky means you have kept it for longer than needed with more moisture in it.You can rinse them and use.
• Once the sprouts are formed you use it immediately or in a day or two, if kept for longer they might taste slightly bitter.
• You can follow the same process for various beans like Moth Beans, horse gram, green peas, yellow peas, white chickpeas, black chickpeas, black peas(kala vatana), black eyed peas(lobia) etc..basically any whole beans with skin. The sprouting time varies from bean to bean while the quickest one is moth beans which takes only 10-12 hrs and the black chickpeas and black peas(kala vatana) takes the longest 2 days, while the rest would be done in 24-30 hrs.

Now we have learnt how to make sprouts at home, so let us also look how we can use them in our cooking:

• Green Whole Moong Adai
• Sprouts Fried Rice | Moong Sprouts Chinese style Fried Rice
• Moong Sprouts Salad
• Misal Pav
• Golgappa/Pani Puri
• Mixed Sprouts Adai
• Sprouts Salad-Chaat Style

Technorati Tags: how to make sprouts at home, home made sprouts, moong bean sprouts, moong sprouts, sprouts recipes, how to sprout the beans, moongbean sprouts at home, healthy sprouts recipes

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Sprouts Fried Rice Recipe | Easy Lunch Box Ideas

Fried rice is an easy lunch option for me on weekdays as it is the most convenient one pot meal to prepare.While most of the times I prepare Chinese Vegetable Fried rice as it is the best way to consume lots of vegetables, I also prepare Sprouts fried rice if I have sprouts at hand.It is almost prepared in the same way as we prepare fried rice,but here in this recipe we use larger quantities of sprouts relative to vegetables to enhance the flavor of the dish.It is an ideal recipe even for lunch box.

Moong Sprouts Fried Rice Recipe:

(Serves 2)

Ingredients:

1 cup Basmati Rice

1 cup whole Moong Sprouts(Green gram)*

1/4 cup Cabbage,shredded

1/2 Green/Red Capsicum,finely chopped

3-4 bulbs of Spring Onion whites,sliced thin

3 stalks of Spring Onion greens,chopped

1 tsp Garlic,finely chopped

1 tsp Ginger,finely chopped

1 tsp Soya sauce

1/2 tsp Vinegar

1/2 tsp Black pepper powder

Salt to taste

2 tbsp Olive Oil

1 tbsp Sesame Oil

Method:

• Wash and soak basmati rice for 10 mins.Cook it in a pot full of water over open flame until done and drain the rice or pressure cook the rice with 1 and 3/4th cups of water for 1 whistle and cook for 4-5 mins on low flame.Spread the rice on a wide plate and apply 1 tsp of olive oil to it so that the rice grains remains separate and let the rice cool completely.
• Heat olive oil and sesame oil in a big wok and add finely chopped garlic and ginger and fry well.You should do this rice in high flame,so keep all the ingredients ready before you start and saute the ingredients quickly.
• Add sliced spring onion whites and fry for a minute.
• Add shredded cabbage and finely chopped capsicum and fry again on HIGH flame for 1-2 minutes.
• Now add moong sprouts and spring onion greens and quickly saute for another minute.
• Add soya sauce,vinegar,salt and pepper powder and quickly saute now.I usually add a pinch of sugar now which balances the sauce taste.It is your wish to add sugar or not.
• Add cooled and separated cooked rice and quickly stir fry the rice so that it mixes with the vegetables nicely.Do this gently and take care that you would not mash up the rice.Stir fry or toss it on high flame for 2 mins.

Serve it hot with Tomato sauce/Ketchup or as it is.

* To make Moong sprouts  - Wash and soak whole green gram(moong) in water overnight for 12-14 hrs.Drain all the water and tie the sprouts in a thin muslin cloth and hang it to a stick(or nail) for 15-16 hrs or bit longer until you see the sprouts.Keep sprinkling some water in between to keep them moist.

Notes:

• In chinese cooking Ajinamoto(chinese salt) is added to give extra taste,I have not added to it as it is supposedly not good for health.If you would like to add feel free to add 1/2 tsp Ajinamoto along with pepper powder.
• It is always better to use finely chopped ginger and garlic bits in the recipe instead of Ginger-Garlic paste as a bite into crisp ginger adds a nice taste while eating fried rice.
• I recommend you to refrigerate the cooled rice at least for half an hour which helps the rice in holding the shape while frying.
• The entire cooking is to be done over a high flame which helps in retaining the crispiness of vegetables and sprouts and the flavor of the dish,so you should be quick while sauteing the veggies and rice.
• I have used dark soya sauce in the recipe,if you are using light or regular soya sauce increase it to 1 tsp soya sauce.
• You can use bean sprouts instead of moong sprouts in the recipe.

 

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MLA Pesarattu ..aka.... Upma Pesarattu....Andhra's Signature Recipe

I am sure all of us are aware of this famous Andhra breakfast which is called 'MLA pesarattu'
and when combined with upma it is called 'Upma Pesarattu'.I got to know only today the reason behind the name MLA pesarattu,what I understood by googling today is that pesarattu is famous among the canteen's and restaurants in the MLA Quarters of Hyderabad and that is the reason why it is called MLA Pesarattu.

Coming to the recipe unlike the regular dosa's these are prepared with whole green gram traditionally or sometimes with the yellow moong dal(not the authentic pesarattu) and is sprinkled over with onion-ginger-green chilli-Jeera mixture and stuffed with upma, and is served with tangy and fiery Allam pacchadi(Ginger Chutney).These are always preferably better than regular dosa's as it uses minimum quantity of rice and more whole green gram which is good in proteins. I have already posted a few variations of this regular pesarattu like Whole green gram Adai and Sprouted gram's Adai.

As a kid I never liked the taste of Pesarattu as it is dominated with the flavor from the whole moong.So when I came across the recipe for Whole green gram Adai from a neighbor I liked the taste of it as it has less moong and more rice and the batter is fermented to give a tangy taste to the adai.Now I have overcome the problem of not eating regular pesarattu as soaking the moong for longer time and changing the water twice and adding ginger while grinding the batter really helps in removing the smell to an extent.This is my version of Pesarattu which is less or same as prepared in any other house holds just that I make my pesarattu crisp which I always prefer my dosa's to be crisp as you all know about my dosa funda which I mentioned here and here.If you are new to my blog and you are a dosa lover do definitely read my most famous Mysore Masala Dosa and Paper Rava Dosa posts for some useful tips to get crispier dosa.

Ingredients:
2 heaped cups whole green gram
a handful of raw rice
2 green chillies
1" ginger
oil and ghee as required
salt to taste

For the filling:
1 big onion,very finely chopped
2 green chillies,very finely cut
1" ginger,finely chopped
1 tsp cumin seeds

For Upma stuffing:
1/2 cup sooji/rava
1 medium onion,chopped
2-3 green chillies,chopped
1/2" ginger,chopped
2 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
6-8 curry leaves chopped
1 tbsp chopped coriander
1 tbsp lemon juice
1 tbsp oil
salt to taste

Method:
To make Upma:

• Dry roast the rava until the nice aroma comes out of it.Keep it aside and let it cool.
• In a kadai heat oil and crackle mustard seeds and add urad and chana dal and fry until they are slight golden in color.
• Add green chillies,curry leaves,ginger and fry for a minute.
• Add chopped onions and fry until they are translucent.
• Add 1 and 1/2 cups of water to it and let it come to a boil,add salt and add the rava slowly by stirring it continuously.Keep covered and let it cook on low flame for 3-4 mins.
• Add lemon juice and coriander and mix well and cover it with lid.Keep it warm until you stuff it in pesarattu.Do not let it become cold.

To make Pesarattu:

• Soak the whole green gram and rice overnight or for a minimum 2-3hrs and change the water twice.
  
• Grind green gram and rice with green chillies,ginger in a wet grinder(you can even use regular mixie) until you get a slighltly coarse batter similar to that of dosa consistency.
• Empty the batter into a bowl and add enough salt and mix well.
• Mix batter well.Pour a big ladle of batter onto a medium hot pan into a dosa,it should be slightly thicker than the regular dosa.
• Pour 1 tbsp oil approx over it and cover it with a lid.(No need to add more oil if using Non stick pan,you can completely replace oil with ghee for better taste if you are not calorie conscious).
• Let it initially cook on low flame for 1-2 mins and remove the lid and increase the flame later and cook for a couple of mins until you see brown/red patches.(No need to turn the pesarattu).But do not try to remove the pesarattu between while it is roasting.We should remove it only when you are sure that it is perfectly roasted.
• Mean while mix well finely chopped onions,ginger,cumin seeds and green chillies.
• Remove the lid and pour some ghee in the center and sprinkle the onion mixture over evenly and place upma on one side and fold the pesarattu.You can even close it from two sides or three sides like we get in hotels.
• Brush the pesarattu with ghee and place it in the center of the pan to make it more crispier.
• Serve it directly and do not drop them in hot boxes.It should be served on to the plate immediately to enjoy the flavor and crispiness of the pesarattu.
• Reduce the flame for one minute and sprinkle water and wait until it heats up and then start preparing the next one.Do not pour the batter on high flame the batter will stick to the pan and will not let us to spread it evenly.

Serve it hot right off from the flame with Ginger chutney or Coconut chutney.It tastes best with ginger chutney and the pesarattu is traditionally served with it.

Note:

• Instant Version : When you did not plan to make this and did not soak the gram,you can still even grind whole green gram instantly without soaking in water and add a handful of rice flour,green chillies,ginger while grinding it.Even the pesarattu's made by this process also yield good crispy one's but I personally like it when it is soaked and done.
• Make Upma as simple as possible without adding any vegetables or tomato.It tastes best when the flavor of pesarattu is dominated instead of upma taste.
• For a Vegan version avoid ghee and use as much oil as required for frying pesarattu.
  

Ginger Chutney / Allam Pacchadi :

Ingredients:
2 " ginger,sliced
2-3 garlic cloves(optional)
1 tbsp urad dal
4-5 red chillies
2 tbsp thick tamarind pulp
1 tbsp grated jaggery
1 tsp oil
salt to taste

for Tadka:
1/2 tsp mustard seeds
5-6 curry leaves,chopped
a pinch of hing
1 tsp ghee/oil

Method:

• Heat 1/2 tsp of oil and roast red chillies slightly and keep it aside.
• In the same oil add urad dal and fry until red in color and keep it aside.
• Add 1/2 tsp oil or ghee to the kadai and add ginger pieces and fry slightly and add garlic pods and just stir it and switch off the flame.
• Grind roasted red chillies,fried urad dal,jaggery and salt to a coarse powder.Add fried ginger,garlic,tamarind pulp and enough water and blend into a smooth chutney.
• Heat ghee/oil in the same kadai and crackle mustard seeds and add curry leaves and hing and fry for few seconds and add the tadka to the chutney and mix well.

Serve it with Pesarattu / Idli / Dosa / Wada.

Note:
You can even replace urad dal with fried gram and follow the same process.No need to fry the fried gram in oil.

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Mixed Sprouts Adai

I generally make big batch of sprouts and sprouts are best to be consumed within 3-4 days as we should not store sprouts for longer time .Sometimes it happens that I would not be able to comsume it with in time,so I generally turn them into making adai's which are healthy and an instant breakfast which can be done within 15 mins.check my another version of Moong Adai for perfect and crispy Adai's.

Ingredients:

1/2 cup Whole Moong sprouts
1/2 cup Matki sprouts ,(moth beans)
1/4 cup small Black eyed peas sprouts(chauli,small lobia)
2-3 tbsp Rice flour
1 tbsp fine chiroti rawa (baarik rawa)
1 medium onion,finely chopped
2 green chillies,slit
a sprig of curry leaves
1/2" ginger,chopped
1 tsp jeera
two pinches of hing
salt to taste
oil


Method:

• Grind the sprouts along with jeera,green chillies,ginger,curry leaves and hing to a coarse mixture.Add little water if required.
• Now add riceflour,chiroti rawa and salt to it and mix well and keep it aside for 10-15 mins.
• Heat Nonstick pan and spray PAM over it(or you can smear some oil over it) and spread adai over it,it should be slightly thicker than the regular dosa .
• Sprinkle finely chopped onions all over it and lightly press with a spatula.pour oil all over from the sides.
• Cover it and cook on medium flame until it is brown and crisp on one side.Now carefully flip it over to the other side and cook until it is crisp on the other side too.
• Serve it right from the pan and on to the plate.

Serve it hot with Ginger chutney.

Note:

• To make sprouts,soak all the dals in water for 5-6 hrs or overnight and wash it atleast once and drain them and tie it in muslin cloth and hang in a dry place for one day.
• You can just make this with whole moong sprouts instead of mixed sprouts by increasing the volume of moong sprouts and following the same procedure.
• If you want crispier Adai's ferment the batter for 4-5hrs(it takes less time to ferment) and then add chiroti rawa and follow the same procedure to prepare adai's.

I am sending this entry for "WYF:Light Meal"-event hosted by EC.

Dal Makhani :


I am sending this entry for "Garnish the Dish"-the first event hosted by these super SIL's Pavithra and Nithya.




Thank you Ambica for sharing your first award with me..It means a lot dearie for me..Thanks a lot.
I would like to pass this award to
Pavithra,
Raks
Rekha
and Lubna.
plz accept my big hug girls..

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Golgappe / Golgappa / Pani puri

Golgappa is considered as the KING of Chaats and I really doubt if anyone can say no to this chaat anytime.I absolutely love this and would like to eat anytime,even for my breakfast.I rarely make puri's at home as it is easily available in the shops here.As all the chutney's are prepared and stored in advance it really does not need any pre-planning to prepare this chaat at home.This will be our every alternate weekend fare as V feels it is not safe to eat those golgappe outside ,So I prepare them at home and end up having them for dinner.
I am sending this to "RCI:MUMBAI Street Food" event hosted by Aquadaze which was originally started by Lakshmi and also to " Sunday snacks-spill the Beans " Event hosted at Akshayapatram by Priya.

Ingredients:

For Puri:
1 cup fine sooji(Hollige rava)
1 cup Maida
1/2 cup Urad dal flour
1/4 cup Oil
salt to taste
Meetha(Imli) Chutney:200 gm Tamarind
2 cups dried Dates(Kharjur),finely chopped
1 cup Jaggery
1 tsp red chili powder
1 tsp Garam masala
1 tsp Black salt
1 tbsp roasted cumin powder
salt
Green chutney:1 Bunch of Coriander leaves
1 Bunch of Mint leaves
10-12 green chillies
1" Ginger
Juice of 2 lemons
2-3tbsp sugar
salt to taste
For Pani:1L Water
3/4 Cup green chutney paste
1 tbsp black salt
2-3 tbsp Pani puri Masala(I used Everest)
1/4 tsp lemon salt
1 tbsp sugar
salt to taste
For Filling:1 cup whole Moong sprouts
2 Alu(potatoes)
1 cup salted boondisalt to taste

Method:

Puri:

• Mix maida, sooji and urad flour with enough salt.
• Heat ¼ cup of oil until hot and pour the oil into the above mixture and add enough water and make it into a medium smooth dough.(do not make it over stiff or very soft).
• Cover the dough with damp cloth and cover it and let it sit for 45 mins.
• Make a big, thin and round poori and using a round cookie cutter cut it into small puri’s.
• Drop them in piping hot oil on high flame and using the spatula pour the hot oil from the sides on top of it and pressing them slightly down which helps in fluffing up the puri’s and reduce the flame and fry them until golden brown.
• Cool them and store them in air-tight boxes. Stays good for 8-10 days.Below is the pic of puri's which I prepared.(and remaining in all the pics are the store bought ones)

Imli Chutney:

• Clean the tamarind and soak in water for sometime(approx half an hour) and boil it for 10-12 mins until soft.
• Cool the mixture and take the pulp out of it. Add Jaggery and Kharjoor to it and boil until it is soft and all the jaggery melts and forms a syrupy liquid.
• Add black salt,red chilli powder,jeera powder and Garam masala to it and mix.
• Cool the mixture and grind it a fine puree.
• Strain it and store it in a bottle in refrigerator. It stays good for 6-8 months.

Green Chutney:

• Wash coriander and mint leaves drain out the extra water and let it drain for 15-20 mins.
• Wash Green chillies and pat dry it.
• Grind Mint,coriander,green chillies,chopped ginger,salt,sugar and lemon juice to a fine paste.
• Pour the mixture in the Ice cube tray and freeze it and remove the cubes from it and place them in a zip lock bag or in a big container in freezer .
• Use it when required.Stays good for 3-4 months.

Pani:

• Mix green chutney with water properly.
• Add sugar,lemon salt,Black salt and pani puri masala to it and mix well until the sugar is melted properly.
• Adjust the pani according to your taste by adding enough salt.
• Chill it for 1-2 hrs.Add some Ice cubes if required before serving it keep it chilled.

Filling:

• Soak green whole Moong in water for 6 hrs and then drain out the water completely from it and place them in sprouts maker and keep it in a warm place for 8-10 hrs until the sprouts are formed.
• Steam the sprouts with little salt for 6-8 mins in a pressure cooker.
• Slightly mash the boiled potato and mix with steamed sprouts and salt.
• Soak Boondi in hot water for 8-10 mins until soft and squeeze out the extra water.
• Add the boondi to the potato mixture and mix properly.

Assembling them together:

• Make small holes in the center of Pani puri and place ½ tsp of potato-sprouts mixture in it and add 1 tsp Imli chutney to it and dip in pani and eat.Adjust the quantities of mixture according to your taste
• Repeat the same for all puri's and enjoy.

and the final look...

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