Category Archives: Snacks

Instant Rava Dosa- Quick Sooji Dosa Recipe

Instant Rava Dosa- Quick Sooji Dosa Recipe

Instant Rava Dosa is an amazing variation from the usual dosa recipe. You can make it very easily adn quickly to satisfy your hunger pangs. Everyone will relish eating it , be it kids or adults. Serve this crispy dosa with a lip smacking chutney of your choice.

Here is a quick recipe of Quick Sooji dosa with pictures to help you make it very easily and have it for breakfast . You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

Direction :

Getting Ready :

Making :

Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste,  ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.sooji dosa

Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.sooji dosa

Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.sooji dosa

Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth. sooji dosa Serving :

Scrumptious Rava dosa is ready. 4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.sooji dosa Suggestion:

  • If you don’t have fine semolina then add 2 to 3 tbsp refined flour or wheat flour to it.
  • Don’t spread dosa over very hot girdle.
  • If desired you can flip and roast the dosa but this dosa is very thin.
  • We have prepared palin rawa dosa but you can also add potato masala to it and make masala rawa dosa.
  • Cool the girdle to spread dosa. It will be difficult to spread the batter on very hot girdle.
  • Make sure the consistency of the batter is neither too thick nor too thin.
  • The tawa should be rightly cooled then the flame should be increased.
  • It is easier to make a dosa on a bigger hob and a non stick girdle.

 

Instant Rava Dosa- सूजी का दोसा - Quick Sooji Dosa sooji dosaRecipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup (180 gms)
  • Whisked curd- ½ cup
  • Green Coriander- 1 to 2 tbsp (finely chopped )
  • Green Chili- 1 or 2 (finely chopped )
  • Ginger paste- ½ tsp
  • Salt- ½ tsp ( or to taste)
  • Cumin seeds- ½ tsp
  • Oil- 3 to 4 tbsp
Instructions
  1. Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste, ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.
  2. Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.
  3. Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.
  4. Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth.
  5. Scrumptious Rava dosa is ready.4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

 

Instant Paneer Idli – Quick Paneer Veg Idli

Instant Paneer Idli – पनीर इडली झटपट बनायें – Quick Paneer Veg Idli

Paneer idli is an amazing variation in the usual idli recipe which you relish as a snack. You can make it really easily and with very easily available ingredients . You can make it anytime you want to have a quick snack.

Here is a quick recipe of Paneer Idli with step by step pictures. Team it up with your favorite chutney like green coriander chutney, peanut chutney or any chutney to enhance the taste. Relish it any time. I am sure everyone will like it, specially kids.

Direction :

Getting Ready :

  1. Whisk 1 cup curd.
  2. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies.
  3. Grate 125 gms paneer .

Making :

  1. Take ½ cup semolina , place it in a big bowl, also add ½ cup ( 50 gms ) chickpea flour   and 1 cup whisked curd, ¾ tsp salt and mix it well, there should be no lump in the batter. If there are lumps then add little water in it. paneer idli
    5. Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies and grated paneer ,  then keep the batter aside for 15 minutes to set.paneer idli

6.Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.paneer idli

  1. Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.paneer idli
  2. Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker, turn on the flame, and let the water boil, cover it so that the water boils easily.paneer idli
  1. Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.paneer idli
  2. Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes . paneer idli
  3. After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.paneer idli

 

  1. Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.paneer idli

 

  1. For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis. paneer idli
  2. Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

Suggestions:

  • If the kids don’t like green chili then you can skip using it.
  • Do not stir it too much, nor for too long.
  • Make sure you remove the whistle from the cooker lid.
  • If you have a little batter left, then you can make a pancake from it.
  • While making the batter , make sure the batter is not very thin, keep it a little dense, you can add water later if it seems dense.
  • Mix eno fruit salt in the batter at last and stir it till it mixes well, do not stir it for too long.

 

 

Instant Paneer Idli - Quick Paneer Veg Idlipaneer idli
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Whisked Curd- 1 Cup
  • Semolina- ½ Cup (100 gms)
  • Chickpea Flour -1/2 Cup (50 gms)
  • Cottage Cheese - 125 gms
  • Carrot -1/2 Cup (Finely Chopped)
  • Capsicum- ½ Cup (Finely Chopped)
  • Green Coriander - 2 tbsp (Finely Chopped)
  • Green Chili -2 ( Finely Chopped)
  • Salt -3/4 tsp (or to taste)
  • Oil -2 tbsp
  • Black Mustard Seeds -1/4 tsp
  • Curry Leaves - 10 to 12
  • Eno Fruit Salt -1 tsp
Instructions
  1. Whisk 1 cup curd.
  2. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies.
  3. Grate 125 gms paneer .
  4. Take ½ cup semolina , place it in a big bowl, also add ½ cup (50 gms ) chickpea flour and 1 cup whisked curd, ¾ tsp salt and mix it well, there should be no lump in the batter. If there are lumps then add little water in it.
  5. Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies and grated paneer , then keep the batter aside for 15 minutes to set.
  6. Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.
  7. Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.
  8. Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker,
  9. Turn on the flame, and let the water boil, cover it so that the water boils easily.
  10. Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.
  11. Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .
  12. After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.
  13. Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.
  14. For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis,
  15. Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

 

Kathal Kabab Recipe – Raw Jackfruit Kebab

thal Kabab Recipe – कटहल के कबाब – Raw Jackfruit Kebab

Kathal Kabab is a snack you would love to have during evenings. You can serve it to guests during a gathering or at any party. I am sure everyone will drool over this amazing snack for sure.

Here is an easy recipe with step by step pictures of Kathal Kabab. Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.

Direction:

Getting Ready :

Take 500 gm Jackfruit. Cut it, wash and dry it.kathal kabab

Take a piece of Jackfruit and dice it into smaller pieces . Cut all the pieces likewise. Make sure you remove the seeds and seed covering from the jack fruit.

kathal kabab

Place the jackfruit in a cooker to boil. Add ½ cup water to it and close the lid. Let the jackfruit boil till 1 whistle. Reduce the flame. Let the jackfruit boil for 4 to 5 minutes.

Kathal kebab

After 5 minutes turn off the flame. Let the jackfruit remain in the cooker till the pressure releases from it. Then check the jackfruit. To check it lift a small piece and pressed between fingers and see if it is soft.

kathal kabab

Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.

kathal kabab

To make dough for the kebab first of all heat a pan on flame. Pour 2 tsp oil into it and let it heat.Once the oil is rightly hot add ½ cup chickpea flour to it. Roast it until it changes color and is fragrant. Make sure you keep the flame medium.

kathal kabab

Chickpea flour has changed color and fragrant, now add spices to it. Add ½ tsp turmeric powder, ½ tsp garam masala, 2 tsp coriander powder and 1 tsp cumin powder. Stir it at regular intervals. Then add 2 tsp ginger paste, 2 to3 green chilies finely chopped. Mix all the ingredients well.  Reduce the flame. Roast until all ingredients mix well then turn off the flame.

kathal kabab

Take the boiled jackfruit in a big bowl and mash it. Either mash it with a ladle or you can also mash it with a masher. Meanwhile also stir the masala once.  The jackfruit is mashed. Now mix it with the spices.

kathal kabab

Add 2 to 3 tbsp finely chopped green coriander to it, 1 tsp salt or to taste, 1/ 2 tsp dry mango powder, ¼ cup mint leaves chopped finely. Then turn on the medium flame . Mash and mix it nicely to prepare dough. The mix has now turned into dough form. Turn off the flame. Then take out the mix in a big bowl and let it cool.

kathal kabab

To make kebabs, take a little oil and grease your hands. Lift a little mixture and prepare medium sized kebabs. Give it a round shape, then press it to give shape. Prepare all the kebabs likewise and place it on a plate.

kathal kabab

To sauté them, turn on the flame and place a pan on it, then pour some oil into it. Check if it is rightly hot by lacing your hand above the pan. We need medium hot oil for the kebabs. Place the kebabs on the pan to fry. Fry it until it is golden brown from below.

Kathal kabab

Once the kebabs are slightly brown from below then flip them. Fry the kebabs until they are golden brown from both sides. Once the kebabs are ready take them out. Place it on a tissue paper so that it absorbs the extra oil. Fry the rest of the kebabs likewise. It takes 4 to 5 minutes to fry all kebabs at once.

kathal kababServing :

Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.

kathal kababSuggestion :

  • Make sure you take raw jackfruit for the kebab and not the yellow ones. The yellow ones would taste sweet.
  • The moisture from the chickpeas flour , masala and jackfruit will absorb the moisture and will prepare a soft dough for the kebab.
  • If you don’t have mint leaves, then you can also add mint powder instead or you can even skip it.
  • Make sure you don’t keep the kebabs too thick.
  • If your hands become sticky, grease with some more oil.
  • You can deep fry or shallow fry the kebabs as desired.
Kathal Kabab Recipe - कटहल के कबाब - Raw Jackfruit Kebabkathal kabab
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Jack fruit : ½ kg (500 grams)
  • Chickpea flour – ½ cup (50 grams)
  • Oil – ¾ cup
  • Mint leaves- ¼ cup
  • Green Coriander- 2 to 3 tbsp (finely chopped )
  • Green chili – 2 to 3 (finely chopped )
  • Ginger Paste – 2 tsp
  • Garam Masala – ½ tsp
  • Cumin powder- 1 tsp
  • Dry mango powder- ½ tsp
  • Coriander Powder- 2 tsp
  • Turmeric powder- ½ tsp
  • Salt – 1.25 tsp( or to taste )
Instructions
  1. Take 500 gm Jackfruit. Cut it, wash and dry it.
  2. Take a piece of Jackfruit and dice it into smaller pieces . Cut all the pieces likewise. Make sure you remove the seeds and seed covering from the jack fruit.
  3. Place the jackfruit in a cooker to boil. Add ½ cup water to it and close the lid. Let the jackfruit boil till 1 whistle. Reduce the flame. Let the jackfruit boil for 4 to 5 minutes.
  4. After 5 minutes turn off the flame. Let the jackfruit remain in the cooker till the pressure releases from it. Then check the jackfruit. To check it lift a small piece and pressed between fingers and see if it is soft.
  5. Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.
  6. To make dough for the kebab first of all heat a pan on flame. Pour 2 tsp oil into it and let it heat.Once the oil is rightly hot add ½ cup chickpea flour to it. Roast it until it changes color and is fragrant. Make sure you keep the flame medium.
  7. Chickpea flour has changed color and fragrant, now add spices to it. Add ½ tsp turmeric powder, ½ tsp garam masala, 2 tsp coriander powder and 1 tsp cumin powder. Stir it at regular intervals. Then add 2 tsp ginger paste, 2 to3 green chilies finely chopped. Mix all the ingredients well. Reduce the flame. Roast until all ingredients mix well then turn off the flame.
  8. Take the boiled jackfruit in a big bowl and mash it. Either mash it with a ladle or you can also mash it with a masher. Meanwhile also stir the masala once. The jackfruit is mashed. Now mix it with the spices.
  9. Add 2 to 3 tbsp finely chopped green coriander to it, 1 tsp salt or to taste, 1/ 2 tsp dry mango powder, ¼ cup mint leaves chopped finely. Then turn on the medium flame . Mash and mix it nicely to prepare dough. The mix has now turned into dough form. Turn off the flame. Then take out the mix in a big bowl and let it cool.
  10. To make kebabs, take a little oil and grease your hands. Lift a little mixture and prepare medium sized kebabs. Give it a round shape, then press it to give shape. Prepare all the kebabs likewise and place it on a plate.
  11. To sauté them, turn on the flame and place a pan on it, then pour some oil into it. Check if it is rightly hot by lacing your hand above the pan. We need medium hot oil for the kebabs. Place the kebabs on the pan to fry. Fry it until it is golden brown from below.
  12. Once the kebabs are slightly brown from below then flip them. Fry the kebabs until they are golden brown from both sides. Once the kebabs are ready take them out. Place it on a tissue paper so that it absorbs the extra oil. Fry the rest of the kebabs likewise. It takes 4 to 5 minutes to fry all kebabs at once.
  13. Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.
  • Fry the kebabs in a non stick pan.

Aloo Bhujia Namkeen Farali – Alu Bhujiya for Navratri Vrat

Aloo Bhujia Namkeen Farali  – Alu Bhujiya for Navratri Vrat

Food during vrat is prepared in very easy ways and simple recipes. One such easy recipe is Aloo Bhujiya for vrat . With simple ingredients like potatoes, rock salt and a blend of few spices , these aloo bhujiya namkeen is very scrumptious. Hygenic and pure you can make these Aloo Bhujiya namkeen falari during the navratri fasts as well .

Here is an easy step by step process with pictures to make tempting and crunchy Aloo Bhujiya to be relished even during fast and festivals. Enjoy .

Direction :

Getting ready :

Boil 3 Potatoes .

aloo bhujiya for vrat Making :

Take water chesnut flour in a big mixing bowl and 3 boiled potatoes . Then peel and grate the potatoes.

aloo bhujiya for vrat

Mix the grated potatoes to the flour. Add 3/4 tsp sendha salt. Also add 1/2 tsp black pepper powder and 1/3 tsp turmeric powder. Mix until everything blends well and knead a soft dough. Add 1 to 2 tsp oil and continue kneading until the dough is smooth.

aloo bhujiya for vrat

Heat enough oil in a wok to fry the aloo bhujiyas.

aloo bhujiya for vrat

Meanwhile fill the sev maker machine with the dough. Fit the fine mould in the machine for making the bhujiyas. For fine texture, Fit this fine plate to the machine.

aloo bhujiya for vrat

Grease the machine’s cylinder with some oil. Grease your hand with some oil as well and break some dough and roll into a long log so that it can be placed inside the machine’s cyclinder. Cover the machine with this piston. Press up the lever and fit it over the machine’s cyclinder. Machine is ready , meanwhile check the oil.

aloo bhujiya for vrat

Press down the piston and drop as many sev as possible in to the wok at once. Flip the side of aloo bhujiya when the froth setlles down. Keep the flame medium. The Aloo bhujiya takes very less of time to get ready.

aloo bhujiya for vrat

Place these cooked aloo bhujiya over the sieve so that extra oil drains out. Drop the mix into the wok from the sev machine. Flip the side of aloo bhujiya when the froth setlles down. Drain them out as well. Transfer these sev to a plate.

aloo bhujiya for vrat

Re-load the dough inside the machine once it is finished. Open the lid and take out the piston. Pull above the piston and remove the dough gathered on it. Add some more dough to the cylinder.

aloo bhujiya for vrat Serving :

Crispy flavorsome Falahari aloo bhujiya is ready. It takes 3 to 4 minutes to fry sev at once.Break the sev to check the crunch. Break the sev a little, let them cool down completely and store in any container. It keeps good for up to a month. These scrumptious falahari bhujiyas can be prepared for any fasts.

aloo bhujiya for vrat Suggestion :

  • Use rock salt (sendha namak ) as this namkeen is prepared for fasts.
  • Adding turmeric powder is optional, you can skip the use.
  • Keep a check on the flame. It should be medium hot to fry the aloo bhujiya.

Aloo Bhujia Namkeen Farali - Alu Bhujiya for Navratri Vrataloo bhujiya for vrat
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Boiled Potatoes – 3 ( 300 gms )
  • Water Chestnut Flour – 1 cup ( 150 gms )
  • Rock salt – ¾ tsp
  • Black pepper powder- ½ tsp
  • Turmeric powder- ⅓ tsp (optional )
  • Oil – for frying
Instructions
  1. Boil 3 Potatoes .
  2. Take water chesnut flour in a big mixing bowl and 3 boiled potatoes . Peel and grate the potatoes. Then grate the potatoes .
  3. Mix the grated potatoes to the flour. Add ¾ tsp sendha salt. Also add ½ tsp black pepper powder and ⅓ tsp turmeric powder. Mix until everything blends well and knead a soft dough. Add 1 to 2 tsp oil and continue kneading until the dough is smooth.
  4. Heat enough oil in a wok to fry the aloo bhujiyas.
  5. Meanwhile fill the sev maker machine with the dough. Fit the fine mould in the machine for making the bhujiyas. For fine texture, Fit this fine plate to the machine.
  6. Grease the machine’s cylinder with some oil. Grease your hand with some oil as well and break some dough and roll into a long log so that it can be placed inside the machine's cylinder. Cover the machine with this piston. Press up the lever and fit it over the machine's cylinder. Machine is ready , meanwhile check the oil.
  7. Press down the piston and drop as many sev as possible in to the wok at once. Flip the side of aloo bhujiya when the froth setlles down. Keep the flame medium. The Aloo bhujiya takes very less of time to get ready.
  8. Place these cooked aloo bhujiya over the sieve so that extra oil drains out. Drop the mix into the wok from the sev machine. Flip the side of aloo bhujiya when the froth setlles down. Drain them out as well. Transfer these sev to a plate.
  9. Re-load the dough inside the machine once it is finished. Open the lid and take out the piston. Pull above the piston and remove the dough gathered on it. Add some more dough to the cylinder.
  10. Crispy flavorsome Falahari aloo bhujiya is ready. It takes 3 to 4 minutes to fry sev at once.Break the sev to check the crunch. Break the sev a little, let them cool down completely and store in any container. It keeps good for up to a month. These scrumptious falahari bhujiyas can be prepared for any fasts.

 

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

We are required to follow a specified diet during fasts, and what if you get to eat  various different dishes without breaking the laws of fast.  Today we will make Singhare Paneer ki Kachori so you have something different to eat during 9 days of Navratri Fasting.

Here is an easy s tep by step recipe with pictures to make Kuttu Paneer ki Kachori for vrat. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Directions

Getting ready:

Peel the boiled potatoes and grate them manually with a grater in a bowl.

Aloo paneer kachori for navratri vrat

Manually grate the paneer in another bowl as well.

Aloo paneer kachori for navratri vratMaking:

Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.

Aloo paneer kachori for navratri vrat

Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.

Aloo paneer kachori for navaratri vrat

Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.

Aloo paneer kachori for navratri vrat

Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.

Aloo paneer kachori for navratri vrat

Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.

Aloo paneer kachori for navratri vrat

Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.

Aloo paneer kachori for navratri vrat

Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.

Aloo paneer kachori for navratri vratServing:

Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Singhare Paneer ki Kachori - Aloo Paneer Kachori for navratri Vrat
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 3 (250 grams) (boiled)
  • Paneer – 100 grams
  • Green coriander – 2 tbsp (finely chopped)
  • Water chestnut flour/buckwheat flour - ¼ cup
  • Raisins – 1 tbsp
  • Cashews – 8 to 10
  • Green chilli – 1 (finely chopped)
  • Crushed black pepper – ½ tsp
  • Sendha salt – 1 tsp
  • Oil – to fry kachoris
Instructions
  1. Peel the boiled potatoes and grate them manually with a grater in a bowl.
  2. Manually grate the paneer in another bowl as well.
  3. Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.
  4. Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.
  5. Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.
  6. Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.
  7. Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.
  8. Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.
  9. Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.
  10. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

 

Banana Chips – Banana Thin and Crispy Wafers

Banana Chips  – Banana Thin and Crispy Wafers

Banana wafers are an easy and simple recipe prepared with raw bananas. These raw banana chips are perfect accompaniment to evening, especially in fast. You can make these crispy and crunchy wafers anytime. If you want to add more taste to your snack sprinkle a bit of spices or  chaat masala over the chips.

Here is a step by step easy recipe with pictures to make Thin and crispy banana wafers. Serve these lip smacking, crusty and crispy banana wafer with a steaming hot cup of tea or coffee. Everyone will surely relish eating them.

Directions

Getting ready:

Heat enough oil in a wok to fry the bananas. Meanwhile mix ½ tsp salt to the water and stir to dissolve it completely.banana chips

Thoroughly rinse the bananas. Then take a banana at a time and peel its skin. Remove the green skin of the banana. Slight chop off the both the ends of banana.banana chips

Making:

Check if the oil is heated well. For this, bring your hand over the wok and you can feel the heat. The oil for frying the wafers should be medium hot.banana chips

Take chips cutter and slice the banana like this directly into the wok. After a while flip the chips using a ladle. Keep the flame medium while frying the chips. You can also cut off the chips on a separate plate and then fry them. We are cutting these chips very thinly instead of making them thick.banana chips

When the chips have fried a little, add ½ tsp water into it and stir them again. The oil has started crackling due to water, now stir the chips at regular intervals and continue frying until the oil comes to normal temperature again.banana chips

Now as the oil has reached normal temperature, take out banana wafer on a ladle and break to check to if it turned crispy or not. Chips appear crispy, drain them out from the oil.banana wafers

For draining out the chips, take a slotted sieve and place the chips over it using a perforated ladle. Hold the sieve over the wok so that the excess oil drains back to the wok. Place these fried chips over a plate covered with tissue paper to remove the excess oil. Likewise peel another banana and cut to make chips from it. It takes 5 minute to fry the chips at once.banana chips

Crispy and super tasty banana wafer are ready to serve. Making these chips is really easy.banana chips

Serving:

Serve these lip smacking, crusty and crispy banana wafer with a steaming hot cup of tea or coffee. Everyone will surely relish eating them. We have mixed some salt to the water so these wafers are equally salted but if you need to make them spicier then sprinkle some more salt, chaat masala or black pepper powder.banana wafers

Suggestions

  • While cutting the wafers, you can do it over the wok directly. But it is much better that you cut them in a plate first as you won’t get any heat on your hands.
  • Drop the chips one by one in the wok. Add some water once the chips are little brown and mix well. Keep a little more care about this. Drain out the chips on a plate covered with absorbent paper to remove excess oil.
Banana Chips - Banana Thin and Crispy Wafersbanana chips
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw banana – 4 (600 grams)
  • Water – 2 tbsp
  • Salt – 1 tsp or to taste
  • Oil – for frying
Instructions
  1. Heat enough oil in a wok to fry the bananas. Meanwhile mix ½ tsp salt to the water and stir to dissolve it completely.
  2. Thoroughly rinse the bananas. Then take a banana at a time and peel its skin. Remove the green skin of the banana. Slight chop off the both the ends of banana.
  3. Check if the oil is heated well. For this, bring your hand over the wok and you can feel the heat. The oil for frying the wafers should be medium hot.
  4. Take chips cutter and slice the banana like this directly into the wok. After a while flip the chips using a ladle. Keep the flame medium while frying the chips. You can also cut off the chips on a separate plate and then fry them. We are cutting these chips very thinly instead of making them thick.
  5. When the chips have fried a little, add ½ tsp water into it and stir them again. The oil has started crackling due to water, now stir the chips at regular intervals and continue frying until the oil comes to normal temperature again.
  6. Now as the oil has reached normal temperature, take out banana wafer on a ladle and break to check to if it turned crispy or not. Chips appear crispy, drain them out from the oil.
  7. For draining out the chips, take a slotted sieve and place the chips over it using a perforated ladle. Hold the sieve over the wok so that the excess oil drains back to the wok. Place these fried chips over a plate covered with tissue paper to remove the excess oil. Likewise peel another banana and cut to make chips from it. It takes 5 minute to fry the chips at once.
  8. Crispy and super tasty banana wafer are ready to serve. Making these chips is really easy.
  9. Serve these lip smacking, crusty and crispy banana wafer with a steaming hot cup of tea or coffee. Everyone will surely relish eating them. We have mixed some salt to the water so these wafers are equally salted but if you need to make them spicier then sprinkle some more salt, chaat masala or black pepper powder.

Instant Bhature – Quick bhatura recipe

Instant Bhature –  Quick bhatura recipe

Chole Bhature is the most popular and favorite North Indian dish which can be served for breakfast or lunch. But the most tedious task is to make instant bhature. You can now make it very easily.  The steaming hot puffed, deep fried and soft bhaturas can be served with spicy and flavored chole.  Almost everyone just relish eating this great and appetizing dish.

Here is a quick and easy recipe with step by step pictures to make tempting Bhature quickly and instantly. Mouth drooling Instant Bhatura can be  served  with your favorite chole. The yummy Chole with Instant Bhature will keep everyone asking for more.

Directions:

Getting ready :

To prepare Instant Bhature take 2 cup refined flour and 3 boiled and peeled potatoes. Grate these potatoes very finely with a grater. bhatura

Making:

Add 1/4  cup semolina, 1/2 cup curd, 1/2 tsp salt. Also  add less than 1/4 tsp baking soda and  2 tsp oil to the refined flour.bhatura

Add the grated potatoes to it and mix all the ingredients well with hands and knead a soft dough for the bhatura. Use water in little amounts to knead the dough , we have used 1/4  cup water to knead it. Now grease your hands with oil and smoothen the dough. Spread a little oil over the dough and keep it covered for 15 to 20 minutes to set.bhatura

Grease hands with oil again and smoothen the dough. Spread dry refined flour over the hands and make dough balls from the dough.bhatura

To roll out the dough balls to make bhaturas firstly grease the rolling pin and board with a bit of oil. After that pick up a dough ball and press it with hands like and roll out. Meanwhile place a wok on flame for the oil to heat.bhatura

After rolling out the bhatura a bit rather than picking up, rotate the rolling board. Give it a round or oval shape as desired. Flatten it out like a paratha i.e  neither too thin nor too thick. In the meanwhile check if the oil in the wok is hot enough to fry the bhaturas. The oil should be hot enough for frying the bhatura.bhatura

Now to fry the bhatura, put the bhatura in the wok. Press it lightly with a slotted ladle. Flip it when puffed and fry it golden brown in color from both sides.bhatura

  1. Hold it like this over the wok for a while so that the extra oil goes back into the wok and sieve the bhatura in a plate with a slotted ladle.bhatura

Now roll the bhatura the other way by dusting it with refined flour. Make a dough ball and dust it with dry refined flour and flatten it like earlier, this time don’t rotate the rolling pin, pick the bhatura, flip it and roll it out on a rolling pin. Roll it out like a parantha. As the bhatura sticks on the rolling pin spread a little refined flour like and roll it out. Repeat the same process for frying the bhatura as earlier.bhatura

Mouth drooling Instant Bhatura is ready. You can serve it with your favorite chole. The yummy Chole with Instant Bhature will keep everyone asking for more.bhatura

Suggestions:

  • For bhatura knead a dough which is neither too soft nor too stiff. It should be like that of a paratha.
  • You can roll out the Bhatura in two different ways. Either roll out the dough ball by rotating the rolling pin while rolling or by picking up and rolling it while dusting it with a bit of refined flour.
  • To check if the oil is hot enough break a little dough and put it into the oil. The dough should instantly float over the oil as we need the oil to be hot enough for frying the bhature.
  • Make sure you grate the potatoes finely with a fine grater so that they are kneaded well with the dough.
  • Add little quantity of water while you knead the dough because the moisture from the potatoes goes into the dough.
  • You can add Dahi and baking soda to make the bhatura soft and puffy. Add semolina to keep the bhatura puffy for a longer time.
Instant Bhature - Quick bhatura recipebhatura
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined Flour- 2 cups ( 250 grams)
  • Semolina – ¼ cup ( 50 grams)
  • Potato – 3 ( 150 grams) boiled and peeled
  • Curd- ½ cup
  • Oil – 2 tbsp
  • Baking Soda- Less than ¼ tsp
  • Salt- ½ tsp ( or to taste)
  • Oil- for frying
Instructions
  1. To prepare Instant Bhature take 2 cup refined flour and 3 boiled and peeled potatoes. Grate these potatoes very finely with a grater.
  2. Add ¼ cup semolina, ½ cup curd, ½ tsp salt. Also add less than ¼ tsp baking soda and 2 tsp oil to the refined flour.
  3. Add the grated potatoes to it and mix all the ingredients well with hands and knead a soft dough for the bhatura. Use water in little amounts to knead the dough , we have used ¼ cup water to knead it. Now grease your hands with oil and smoothen the dough. Spread a little oil over the dough and keep it covered for 15 to 20 minutes to set.
  4. Grease hands with oil again and smoothen the dough. Spread dry refined flour over the hands and make dough balls from the dough.
  5. To roll out the dough balls to make bhaturas firstly grease the rolling pin and board with a bit of oil. After that pick up a dough ball and press it with hands like and roll out. Meanwhile place a wok on flame for the oil to heat.
  6. After rolling out the bhatura a bit rather than picking up, rotate the rolling board. Give it a round or oval shape as desired. Flatten it out like a paratha i.e neither too thin nor too thick. In the meanwhile check if the oil in the wok is hot enough to fry the bhaturas. The oil should be hot enough for frying the bhatura.
  7. Now to fry the bhatura, put the bhatura in the wok. Press it lightly with a slotted ladle. Flip it when puffed and fry it golden brown in color from both sides.
  8. Hold it like this over the wok for a while so that the extra oil goes back into the wok and sieve the bhatura in a plate with a slotted ladle.
  9. Now roll the bhatura the other way by dusting it with refined flour. Make a dough ball and dust it with dry refined flour and flatten it like earlier, this time don’t rotate the rolling pin, pick the bhatura, flip it and roll it out on a rolling pin. Roll it out like a parantha. As the bhatura sticks on the rolling pin spread a little refined flour like and roll it out. Repeat the same process for frying the bhatura as earlier.
  10. Mouth drooling Instant Bhatura is ready. You can serve it with your favorite chole. The yummy Chole with Instand Bhature will keep everyone asking for more.

How to Make Rice Papad – Rice papad recipe – Rice flour papad

How to Make Rice Papad – Rice papad recipe video – Rice flour papad

Crispy Rice papad is something we alays relish with our meals. The cruncy papad made from rice flour and an amzing mix of flavorful spices. Munch over these bite sized Rice papads. You can have it as an accompaniment or you can also nibble it along with a steaming hot cup of tea during your snack time.

Here is an easy recipe with step by step picture to make rice papad. Prepare rice papad at your home easily rather than buying it out from the market. Sprinkle some chaat masala on it and serve this crisp and mouth-drooling rice papad as a side assortment along with any meal.

Directions

Getting ready:

Sieve rice flour in a bowl.

Grease a plate evenly with some oil.

Rice flour papadMaking:

Add 2 cups of water in small portions to the rice flour and stir with the help of a spoon until the lumps dissolves completely. Prepare a smooth batter of rice flour.

Rice flour papad
Now add cumin seeds along with salt into the rice flour batter. Stir to mix everything really well. Batter for making papads is now ready. Keep it aside for 10 minutes.

Rice flour papad
Take a vessel with 2 cups of water and place it on the flame. Cover the vessel until the water starts boiling.

Rice flour papad
.Stir the batter and pour 1 to 1.5 tbsp of it on the greased plate. Place this plate on the vessel. Cover and allow the papad to steam.

Rice flour papad
After 2-3 minutes, remove the lid. Once there is slight change in colour of the batter that means the papad is now cooked aptly. Take the plate off the vessel and allow it to cool down completely.

Rice flour papad
Once it cools down completely, move a knife around the edge of the papad and take it out. Place this steamed papad on a cloth or polythene.

Rice flour papad
Similarly, prepare the rest of the papad until the batter is utilized completely. If some batter remains on the plate then scrape it out or clean it with a cloth. Once the papads are steamed, place the cloth under the sun until there is no moisture left in them. It can take 1-2 days to dry them completely. After every 2 hours, flip the side of each papad.

Rice flour papad After 2 days, papads are dried completely and they are ready get fried. For this, heat enough oil in a wok to deep fry the papads. Oil should be very hot. Place a papad into the oil.

Rice flour papadPress and flip the side of the papad and fry until they turn crisp. Drain out them on a kitchen paper towel.
Rice flour papadServing:

Sprinkle some chaat masala on it and serve this crisp and mouth-drooling rice papad as a side assortment along with any meal.

Suggestions

  • While making this papad make sure that it is cooked aptly. Its colour should change completely otherwise it may break while separating from the plate.
  • Make sure that the papad cools down completely before separating it from the plate otherwise it may break.

How to Make Rice Papad - Rice papad recipe - Rice flour papad
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Rice flour – 1 cup
  • Oil – 1-2 tbsp
  • Salt – ½ tsp
  • Cumin seeds – ¼ tsp
Instructions
  1. Sieve rice flour in a bowl.
  2. Grease a plate evenly with some oil.
  3. Add 2 cups of water in small portions to the rice flour and stir with the help of a spoon until the lumps dissolves completely. Prepare a smooth batter of rice flour.
  4. Now add cumin seeds along with salt into the rice flour batter. Stir to mix everything really well. Batter for making papads is now ready. Keep it aside for 10 minutes.
  5. Take a vessel with 2 cups of water and place it on the flame. Cover the vessel until the water starts boiling.
  6. Stir the batter and pour 1 to 1.5 tbsp of it on the greased plate. Place this plate on the vessel. Cover and allow the papad to steam.
  7. After 2-3 minutes, remove the lid. Once there is slight change in colour of the batter that means the papad is now cooked aptly. Take the plate off the vessel and allow it to cool down completely.
  8. Once it cools down completely, move a knife around the edge of the papad and take it out. Place this steamed papad on a cloth or polythene.
  9. Similarly, prepare the rest of the papad until the batter is utilized completely. If some batter remains on the plate then scrape it out or clean it with a cloth.
  10. Once the papads are steamed, place the cloth under the sun until there is no moisture left in them. It can take 1-2 days to dry them completely. After every 2 hours, flip the side of each papad.
  11. After 2 days, papads are dried completely and they are ready get fried. For this, heat enough oil in a wok to deep fry the papads. Oil should be very hot. Place a papad into the oil.
  12. Press and flip the side of the papad and fry until they turn crisp. Drain out them on a kitchen paper towel.
  13. Sprinkle some chaat masala on it and serve this crisp and mouth-drooling rice papad as a side assortment along with any meal.

 

Moong Dal Dosa Recipe – Moong ki dal ka dosa

Moong Dal Dosa Recipe – Moong ki dal ka dosa

Moong Dal dosa is an easy and quick breakfast recipe you can prepare anytime. Light on your stomach this dosa can be served to satisfy your hunger pangs.  Kids also relish eating moong dal dosa. This nutritious dosa also saves your time as it can be prepared very easily.

Here is an easy rercipe with pictures to make Moong dal dosa. Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

Directions

Getting ready:

Wash the green moong dal thoroughly with water then soak it for 3-4 hours in water. After that, rub the dal with hand to remove the skin then pour some more water into the bowl and shake the bowl so that its skin starts floating on the surface of the water. Then drain out the skin along with water into another bowl. Repeat this process twice again to separate maximum amount of skin. You can use moong dal instead of green moong dal.

Moong dal dosa recipe

Rinse the rice thoroughly with water and then soak it for 4 hours in water as well. After that, drain out the excess water from it. You can take any variety of small rice.

Moong dal dosa recipe

Take the soaked green moong dal in a mixer jar along with soaked rice, roughly chopped green chilly and 1-2 tbsp water. Put the lid on and make slightly coarse paste of them. Transfer the paste in a big bowl.

Moong dal dosa recipeMaking:

Now add salt and green coriander into the paste and mix them really well. Make sure that the batter is not too thin or too thick in consistency, it should be of same consistency as required for making dosa. Batter for making dosa is now ready.

Moong dal dosa recipe

Place a tawa on flame. When the tawa gets slightly heated, drizzle some oil on it and spread the oil evenly with a napkin paper. Pour 1.5 tbsp of batter on it and spread it with the back of a spoon by moving it in circular motion. Increase the flame and pour some oil on the sides of the dosa. Even the dosa from top by moving a spatula gently on it and roast the dosa on medium flame until it turns golden brown from beneath.

Moong dal dosa recipe

Once the dosa turns crispy and golden brown from beneath, fold it gently with the spatula and transfer it on a plate. To make another dosa, reduce the flame to low and sprinkle some water on the tawa. Then clean it with a napkin paper or a wet cloth and spread another dosa on the tawa. Make the rest of the dosa likewise until the batter is utilized completely. It took 5-6 minutes to roast a dosa aptly. Moong dal dosa are now ready to serve.

Moong dal dosa recipeServing:

Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

Suggestion

  • You can make a spicy potato filling and stuff these dosa in the same manner as masala dosa.

Moong Dal Dosa Recipe - Moong ki dal ka dosa
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green moong dal - ½ cup
  • Soft rice - ¼ cup
  • Green coriander – 2-3 tbsp (finely chopped)
  • Salt – more than ½ tsp or to taste
  • Green chilly – 1
  • Oil – for cooking dosa
Instructions
  1. Wash the green moong dal thoroughly with water then soak it for 3-4 hours in water. After that, rub the dal with hand to remove the skin then pour some more water into the bowl and shake the bowl so that its skin starts floating on the surface of the water. Then drain out the skin along with water into another bowl. Repeat this process twice again to separate maximum amount of skin. You can use moong dal instead of green moong dal.
  2. Rinse the rice thoroughly with water and then soak it for 4 hours in water as well. After that, drain out the excess water from it. You can take any variety of small rice.
  3. Take the soaked green moong dal in a mixer jar along with soaked rice, roughly chopped green chilly and 1-2 tbsp water. Put the lid on and make slightly coarse paste of them. Transfer the paste in a big bowl.
  4. Now add salt and green coriander into the paste and mix them really well. Make sure that the batter is not too thin or too thick in consistency, it should be of same consistency as required for making dosa. Batter for making dosa is now ready.
  5. Place a tawa on flame. When the tawa gets slightly heated, drizzle some oil on it and spread the oil evenly with a napkin paper. Pour 1.5 tbsp of batter on it and spread it with the back of a spoon by moving it in circular motion. Increase the flame and pour some oil on the sides of the dosa. Even the dosa from top by moving a spatula gently on it and roast the dosa on medium flame until it turns golden brown from beneath.
  6. Once the dosa turns crispy and golden brown from beneath, fold it gently with the spatula and transfer it on a plate. To make another dosa, reduce the flame to low and sprinkle some water on the tawa. Then clean it with a napkin paper or a wet cloth and spread another dosa on the tawa. Make the rest of the dosa likewise until the batter is utilized completely. It took 5-6 minutes to roast a dosa aptly. Moong dal dosa are now ready to serve.
  7. Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

 

Instant Dahi Vada with Rawa – Semolina Dahi Bhalla – HOLI SPECIAL RECIPES

Instant Dahi Vada with Rawa – Semolina Dahi Bhalla – HOLI SPECIAL RECIPES

Vadas have always made a special place on our holi menu. You might have made the usual vada from dal , its time you try a new variation with scrumptious Sooji dahi vada. It is very easy to prepare it and is a very tempting indeed.

Here is a quick and easy recipe with pictures to make Mouth drooling Sooji Dahi vada. You can sprinkle some roasted cumin powder, black salt and red chili powder onto dahi vada and serve this scrumptious semolina dahi vadas straightaway. Your friends and family will surely relish every bite of it.

Making:

Take semolina in a bowl, add 1 cup of curd to it and mix it well. Add 3/4 tsp or salt, ginger and green chilies. Mix all the ingredients well. Keep the batter aside for 10 minutes to set.sooji dahi vada

Later, batter will be ready to make vadas. Now add less than ¼ tsp baking soda and mix it well.

sooji dahi vada

To make vadas take a bowl and cover it with a cloth. Hold the cloth tightly at the bottom of the bowl. Wet the cloth with water and spread 1 to 1.5 tsp of batter over it.

sooji dahi vada

Dip your fingers in water and give the batter a round shape. You can make small or big vadas as according to choice.sooji dahi vada

Place a wok on flame to heat oil. Place your hand over the wok and check if it is hot enough. Put the gas to medium flame and gently slide the vada into oil.

sooji dahi vada

Flip the vada when it has turned golden brown from one side and fry till they become golden brown on all sides.

Sooji dahi vada

When the vadas are fried rightly drain them out on a plate covered with kitchen paper towel and prepare more vadas in same process.sooji dahi vada

Now take the vadas and put them in a bowl of water so that they become soft and fluffy. The vadas should be submerged well in water.

sooji dahi vada

Now prepare pakoras with rest of the batter. To make the pakoras, wet your hand with a bit of water. Make round balls and drop the batter into hot oil.sooji dahi vada

Once the pakoras turn golden brown in color, sieve them out onto kitchen paper towel kept over the plate.

sooji dahi vada

Then soak the pakoras in water as well. When we soak the pakoras and vadas in water then they become soft and fluffy and secondly, the oil from them gets drained out into water.

sooji dahi vada

By then the vadas will become soft and fluffy, squeeze and drain them out from water. After sometime, squeeze and drain out the pakoras from the water as well. Dahi vadas are now ready to be served.

sooji dahi vada

Serving:

Keep 2 vadas and pakoras on a plate. Firstly pour some curd over the vadas followed by sweet chutney, spicy green coriander chutney.sooji dahi vada

Now sprinkle some roasted cumin powder, black salt and red chili powder onto dahi vada and serve this scrumptious semolina dahi vadas straightaway.sooji dahi vada

Suggestions

  • Don’t soak the pakoras and vadas in water for a much longer time as they will become soggier.
  • Prefer using thick curd for serving the vadas. If you have watery curd, you can drain out extra water, by squeezing the curd onto a cloth and then whisk the curd well and use it.
  • You can make sweet chutney with tamarind, dry mango chunks or dates.
Instant Dahi Vada with Rawa - Semolina Dahi Bhalla - HOLI SPECIAL RECIPESsooji dahi vada
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup (180 grams)
  • Curd – 1 cup
  • Ginger – 1 inch (finely chopped)
  • Green chilies – 2 to 3 (finely chopped)
  • Salt – ¾ tsp
  • Baking soda – less than ¼ tsp
  • Oil – for frying vadas and pakodas
Instructions
  1. Take semolina in a bowl, add 1 cup of curd to it and mix it well. Add ¾ tsp or salt, ginger and green chilies. Mix all the ingredients well. Keep the batter aside for 10 minutes to set.
  2. Later, batter will be ready to make vadas. Now add less than ¼ tsp baking soda and mix it well.
  3. To make vadas take a bowl and cover it with a cloth. Hold the cloth tightly at the bottom of the bowl. Wet the cloth with water and spread 1 to 1.5 tsp of batter over it.
  4. Dip your fingers in water and give the batter a round shape. You can make small or big vadas as according to choice.
  5. Place a wok on flame to heat oil. Place your hand over the wok and check if it is hot enough. Put the gas to medium flame and gently slide the vada into oil.
  6. Flip the vada when it has turned golden brown from one side and fry till they become golden brown on all sides.
  7. When the vadas are fried rightly drain them out on a plate covered with kitchen paper towel and prepare more vadas in same process.
  8. Now take the vadas and put them in a bowl of water so that they become soft and fluffy. The vadas should be submerged well in water.
  9. Now prepare pakoras with rest of the batter. To make the pakoras, wet your hand with a bit of water. Make round balls and drop the batter into hot oil.
  10. Once the pakoras turn golden brown in color, sieve them out onto kitchen paper towel kept over the plate.
  11. Then soak the pakoras in water as well. When we soak the pakoras and vadas in water then they become soft and fluffy and secondly, the oil from them gets drained out into water.
  12. By then the vadas will become soft and fluffy, squeeze and drain them out from water. After sometime, squeeze and drain out the pakoras from the water as well. Dahi vadas are now ready to be served.
  13. Keep 2 vadas and pakoras on a plate. Firstly pour some curd over the vadas followed by sweet chutney, spicy green coriander chutney.
  14. Now sprinkle some roasted cumin powder, black salt and red chili powder onto dahi vada and serve this scrumptious semolina dahi vadas straightaway.