Month: September 2020

Onion Chutney For Idli Dosa | Vengaya Chutney

Onion Chutney For Idli Dosa | Vengaya Chutney

The Tamil word for onion is vengayam. So this chutney is also called as vengaya chutney. Onion chutney has amazing flavours – the sweetness of the onions, the smoky flavour of the red chilies, sourness of the tamarind and the earthy flavor of the lentils. Onion 

aval laddu | poha laddu | அவல் லட்டு | poha ladoo | atukula laddu | aval ladoo

aval laddu | poha laddu | அவல் லட்டு | poha ladoo | atukula laddu | aval ladoo

Aval is the Tamil word for flattened or beaten rice. Aval ladoo is a nutritious dessert made from aval or poha or beaten rice, sugar/ jaggery and ghee. It is garnished with nuts and raisins fried in ghee and a little cardamom powder. You can 

Methi Thepla |  Methi Thepla Recipe For Travel | Gujarati Methi Na Thepla

Methi Thepla | Methi Thepla Recipe For Travel | Gujarati Methi Na Thepla

  • Methi thepla which is a very popular breakfast recipe in Gujarati cuisine.
  • Theplas are Indian flatbreads made of whole wheat flour, oil and spices.
  • There are many variations to theplas like adding any flour-like chickpeas flour, adding or not adding curds.
  • These theplas are very soft in texture and retain their softness even after cooling down.
  • The theplas taste delicious when eaten hot. But after they cool down too they are even more flavorful I can fold them easily even after it is many hours since I made them.
  • These are so convenient to carry for travel, to give in lunch box as they have very long shelf lives.
  • In this post, I have shared many tips right from how to prepare the dough, how to roll the theplas and how to fry them. Above all, I will be giving tips on how to make them if you wish to store them for very long periods and how to store them and pack them for travel

Ingredients

Ingredients to be mixed first

  • 1 cup methi leaves washed and chopped fine
  • 3/4 tsp salt
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp dhaniya powder 
  • 1/2 tsp jeera powder
  • 1/4 tsp hing
  • 1/4 tsp carom seeds/ ajwain
  • 1 tsp sesame seed 
  • Grated jaggery 2 tsp /sugar 
  • 2 tbsp oil
  • 2 tbsp curd
  • Mix all these ingredients. Do not knead now. Just mix well. Remember we have not yet added any flour.
  • If you want to store the theplas for a very long period, do not add curds. You can add lemon juice, instead.
  • After mixing, allow it to rest for 10 minutes.

Ingredients to be added after 10 minutes

  • 2 tbsp besan/ chickpeas flour/ kadalamaavu
  • 1 cup wheat flour
  • After 10 minutes, the methi leaves are soft and the mixture is moist.
  • Now, add besan and wheat flour. If you want to store the theplas for a very long period, do not add besan. Use only wheat flour in that case.
  • Mix well. Do not knead now.
  • Mix well so that the spices are spread evenly.
  • After mixing well, begin to knead the dough.
  • If there is sufficient moisture, do not add water.
  • Be careful while adding water. Add lukewarm water by spoon if necessary.
  • We needed to add 1tbsp water.
  • Knead for bout 4 minutes.
  • The mixture tends to be sticky due to the besan that we have added. So grease your fingers with oil and knead.
  • Knead a dough which is smooth, but neither too soft nor too hard. The dough should be like the roti dough.
  • Allow the dough to rest for 30 minutes.
  • After 30 minutes, dip fingers into oil and lightly knead the dough for 2 to 3 minutes.
  • Grease fingers with oil and make balls
  • Dip in flour and roll. You may get about 10 or 11 theplas
  • Roll in medium thickness like Rotis 
  • Give pressure in corners once you begin to roll. First, apply pressure everywhere then only in corners.
  • Keep one on top of the other. The theplas will not stick as we have added oil to the dough.
  • Heat Tawa on medium 
  • Add a thepla and after about 20 seconds flip
  • After 10 to 15 seconds on the other side add oil. Do not add ghee
  • Do not press much with spatula. If you do, theplas will become crisp. But remember, we want them soft 
  • Flip again and again
  • Do not use curd if you want it for many days.
  • For travel take it in vacuum-sealed bags. For this, them in zip lock bags and take them to any big sweet shop where they have vacuum seal machines.
  • Have it with plain curds or pickle or any vegetables 

TIPS:

  • At first mix the methi leaves, curd and spices without adding the flour. This helps the mixture to become moist and lets the leaves turn soft.
  • If you want to store the theplas for a very long period, do not add besan. Use only wheat flour in that case.
  • If you want to store the theplas for a very long period, do not add curds. You can add lemon juice, instead.
  • Add water to the dough only if required and add just enough water as required.
  • Knead a dough which is smooth, but neither too soft nor too hard. The dough should be like the roti dough.
  • Roast the theplas on a medium flame
  • While frying the methi thepla in the Tawa, do not press much with a spatula/ spoon. If you do, theplas will become crisp. But remember, we want them soft 
  • If you want to keep the theplas for very long do not add besan or any other flour. Use only wheat flour in that case.
  • For travel take it in vacuum-sealed bags.

Sweet Suyyam | Susiyam | Sweet from unfermented idli batter

Sweet Suyyam | Susiyam | Sweet from unfermented idli batter

Suyyam or Suyiyan is a sweet made from unfermented idli batter. It has a delicious stuffing made from cooked and mashed chana dal/ split Bengal gram, grated coconut and jaggery. This stuffing is made into balls then dipped into the unfermented idli batter and deep 

Paruppu Podi | Lentil & Spice Mix For Rice | Kandi Podi

Paruppu Podi | Lentil & Spice Mix For Rice | Kandi Podi

Paruppu is a Tamil word for lentils/ dals. Podi means powder. Paruppu Podi is a blend of lentils and spices roasted in a low flame and ground. This podi is nutritious and has a burst of flavours and awesome aroma. Are you running short of 

Kothavarangai Paruppu Usili | Paruppu Usili | Cluster Beans | Gavar Phali

Kothavarangai Paruppu Usili | Paruppu Usili | Cluster Beans | Gavar Phali

Kothavarangai Paruppu Usili
  • Parappu Usili is traditional South Indian stir fry vegetable made with vegetables and lentils.
  • Parappu means lentil or dal. Paruppu Usili is soaked, ground, cooked and crumbled lentils.
  • Kothavarangai means cluster beans or gavar phali (in Hindi).
  • We are sharing a simple yet healthy way of making Kothavarangai Parappu Usili today. This tasty and nutritious stir fry goes well with rice especially sambar rice or mor kozhambu rice or rasam rice. Yet it tastes awesome with rotis too.

Ingredients:

  • 500 g cluster beans/ gavar/ kothavarangai
  • 125ml/ 1/2 cup/ 8 tbsp chana dal/ split Bengal gram
  • 1/8 cup/ 2 tbsp/ toor dal/ split pigeon peas
  • 1/4 cup/ 4 tbsp red chilies. (we used spicy Guntur red chilies)
  • 1/2 cup/125ml coconut oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal/ split black gram
  • 2 red chillies broken
  • 1/2 tsp asafoetida/ hing
  • 1 tbsp curry leaves
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 green chillies finely chopped
  • 1 tbsp jaggery/ gud
Sweet Paniyaram|Sweet Dumpling From Idli batter | Inippu Paniyaram

Sweet Paniyaram|Sweet Dumpling From Idli batter | Inippu Paniyaram

Paniyarams are dumplings made from fermented batter made from soaking and grinding rice and split black gram / urad dal. Paniyarams  can be sweet or savoury. I have already posted the recipe of kara paniyaram which is the savoury paniyaram. Here I am sharing the recipe 

Kara Kuzhi Paniyaram Using Idli Batter | Paniyaram | Masala Paniyaram

Kara Kuzhi Paniyaram Using Idli Batter | Paniyaram | Masala Paniyaram

Kuzhi Paniyarams are dumplings in round size made from fermented rice and urad dal batter. These paniyarams are a popular breakfast cuisine in South India. in most households, these kuzhi paniyarams are made from leftover idli batter or dosa batter. These paniyarams are also knowen