Sprouted Green Gram (Moong) Dosa

                   Sprouted Moong Dosa is one of the healthiest breakfast for one & all. The dosa is made using sprouted green gram (Moong). Its super healthy. You can also serve it to your kids in their tiffins. They will love it. 
 

 


Ingredients:

• Green Gram 1 cup
• Green Chilies 2 -3
• Curry leaves few
• Coriander leaves
• Cumin Seeds 1/2 tsp
• Ginger 1/2 inch
• Salt to taste
• Rice Flour 2 tbsp.
• Water as needed
• Oil

Method:

• Wash & Soak green gram in enough water for 5 - 6 hours.
• Later remove all the water from soaked green gram. Cover the drained green gram & let it rest for around 8 - 10 hours for sprouting.   
• Once green gram sprouts, grind it along with green chilies, coriander leaves, curry leaves, ginger, cumin seeds, salt to taste & little water. Grind it coarsely.
• Remove in a bowl. Add to it rice flour. Mix well. Add little water if needed to make dosa batter like consistency.
• Leave it on kitchen platform for 4 hours to ferment.
• Heat a tawa. Brush little oil over the tawa.
• Pour a ladle of green gram dosa batter over the tawa. Spread the batter with the back of spoon in circular motion to make a thin dosa.
• Cook for few seconds & flip it over & cook other side as well.
• Remove in a serving plate & serve hot with coconut chutney

Tips:

• You can use split green gram dal instead of whole green gram.
• You can also add oats instead of rice flour making it more healthy.

 
Step by Step Picture Presentation:
 
 

Grind Sprouted Green gram, green chilies, cumin seeds,
 ginger, coriander leaves & salt.
Add little water just to help grinding.

 





Add water just enough to make its dosa batter like consistency. Add rice flour. Mix.

 

 
 
 
 




Create a dosa on a pan.

 
 
 



Dosa is ready.

 

Related Recipes:

• Fermented Idlis
• Masala Dosa
• Aloo Sabzi for Masala Dosa
• Mini Uttappam Platter
• Spinach Aloo Paratha
• Chana Masala Kathi Roll
• Veg Sizzlers - My Style
• Veggie Casserole
• Cabbage Kofta Curry
• Pizza Coins
• Khasta Kachori
• Veg Pulao
• Quick Jeera Rice
• Veg Stuffed Omlette
• Mango Moong Dal Halwa

 

Ragda Patties

          Ragda Patties is one the popular street food of Mumbai. It is so tasty. Below is my recipe for Ragda Patties. Just enjoy it when it is Hot !!! 

Preparation Time: 40 minutes
Cooking Time: 40 minutes

Ingredients:

      For Ragda:

• White peas 1 cup
• Boiled potato 1
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• Ginger - Garlic - Green Chilies coarsely ground 2 tsp
• Onion 1 medium - finely chopped
• Tomato 1 medium - finely chopped
• Turmeric powder
• Asafetida
• Red Chili Powder 1 tsp
• Coriander seeds powder 1/2 tsp
• Garam masala 1 tsp
• Aamchur powder 1 tsp
• Salt to taste
• Oil
• Cinnamon Stick 1/2 inch
• Bayleaf 1

     For Patties:

• Boiled potatoes 5 - 6 large
• Green Chilies 2 chopped finely
• Turmeric powder 1/2 tsp
• Salt to taste
• Garam Masala 1 tsp
• Red Chili Powder 1/4 tsp
• Cumin seeds powder 1/2 tsp
• Coriander leaves finely chopped
• Oil

      Other Ingredients:

• Coriander - Mint Chutney
• Tamarind chutney
• Red Chili Garlic Chutney
• Chaat masala
• Onion 1 finely chopped
• Tomato 1 finely chopped
• Coriander leaves finely chopped
• Fine sev

Method:
 
      Ragda:

• Wash & Soak white peas in water for 6 - 8 hours.
• Pressure cook soaked white peas along with asafetida & turmeric powder for around 5 - 6 whistles.
• Heat 1 tbsp. oil in a pan.
• Add mustard seeds.
• When they crackle, add cumin seeds, cinnamon stick & Bayleaf.
• When cumin seeds splutter, add coarsely ginger - garlic - green chili paste. Sauté it for few seconds.
• Now add finely chopped onions. Sauté them till they turn translucent.
• Add finely chopped tomatoes. Cook till they become soft.
• Add red chili powder, coriander seeds powder, garam masala & aamchur powder to it. Cook till oil starts separating from it.
• Add pressure cooked white peas to it along with its water & salt to taste.
• Also add boiled & mashed potato to it.
• Cook for 5 minutes on slow - medium flame.

       Patties:

• Peel boiled potatoes. Mash them.
• Add finely chopped green chilies, cumin seeds powder, red chili powder, garam masala, turmeric powder, salt to taste & finely chopped coriander leaves to it.
• Mix it properly.
• Divide them in small equal sized balls. Flatten each ball to form a patties.
• Roast each patties on a flat tawa in very little oil till each side turns golden brown.

      Assembling Ragda Patties:

• Take a deep bowl.
• Add 2 - 3 roasted potato patties.
• Pour a spoonful of ragda over it.
• Drizzle some coriander - mint chutney to taste, red garlic chutney to taste & tamarind chutney to taste over it.
• Sprinkle chaat masala over it.
• Spread some finely chopped onions, sev & coriander leaves over it.
• Serve immediately !!

Tips:

• While roasting patties, put very little oil on a tawa. So that you get the browning on both sides & also it gets browned very quickly.

Related Recipes:

• Kothimbir Vadi
• Khasta Kachori
• Curd Dip
• Dahi Vada
• Mini Uttappam Platter
• Healthy & Nutritious Dahi Sev Puri
• Aloo Tikki Chaat
• Chatpati Veg Frankie
• Pani for Pani Puri
• Khandvi
• Chicken 65
• Gulkand Icecream

 

Bhel (Sukhi / Dry)

                  Have you been at a Mumbai roadside Pani puri Stall ??? There you get dry bhel as complimentary. I love it so much. If you are not having the chutneys for the Moist (Oli) Bhel, you can make this at home for tea time. It is super tasty.

                  I am sharing my version of dry Bhel. It is quick. You can make it beforehand for your kitty parties also. Or if sudden guests arrive at your place, just make this quick snack for them. They will be impressed by your hosting skills.;-) You can also give it to your kids or hubby when they come back home hungry. Try the recipe below for yourself.

Ingredients:

• Puffed Rice (Murmure) 1 cup
• Haldirams Spicy farsan any 1/2 cup
• Potato 1 big - boiled & peeled
• Fine Sev
• onion 1 small - finely chopped  
• Finely Chopped Coriander leaves
• Green Chili 2 - finely chopped
• Red Chili Powder - a pinch
• Turmeric powder 1/3 tsp
• Chaat Masala to taste
• Oil 1 tsp

Method:

• Chop the peeled boiled potato in small pieces.
• Heat oil in a wok.
• Add the potato pieces in it. Sauté for couple of minutes or until golden. Sprinkle some chaat masala over it.
• Now add puffed rice & haldirams farsan to it. Turn the heat to very low.
• Add turmeric powder, red chili powder, green chilies & chaat masala to it.
• Sauté for a minute or so.
• Remove in a serving bowl.
• Garnish with coriander leaves, fine sev & some onions.
• Serve immediately.

Related Recipes:

• Healthy & Nutritious Dahi Sev Puri
• Stuffed Aloo Tikki Chaat
• Katori Chaat
• Khasta Kachori
• Puris for Pani Puri
• Dahi Vada
• Masala Papad
• Raj Kachori
• Paneer Tikka
• Tandoori Aloo
• Garlicky Potato Wedges
• Falafels
• Dahi Misal
• Dahi Bread Dhokla
• Chana Masala Kathi Roll
• Doodhi Halwa
• Chatpata Chicken Kebab

Punjabi Samosas - My Version

              Its such a lovely weather outside. Its raining heavily with thunderstorms. I am craving for something warm food. I made some fresh samosas. Hot Crispy samosas !! Sharing the recipe for the same. Try it !!!

Preparation Time: 30 minutes
Cooking Time: 20 minutes (for each batch of frying)

Ingredients:

• For Dough
• 1/2 cup all purpose flour
• 1 tsp fine Semolina
• Salt to taste
• Ajwain 1 tsp
• Hot oil 1 tsp
• Water

 

• For Filling
• 4 big potatoes boiled, peeled & mashed (Leave some little big chunks of potatoes)
• Salt to taste
• Coriander seeds 1 tbsp.
• Fennel seeds 1 tsp
• Red chili powder 1 tsp
• Aamchur powder 1 & 1/2 tsp
• Coriander leaves
• Ginger chopped finely 1/3 inch
• Oil
• Cumin Seeds

• Other Ingredients 
• Oil for frying

Method:

• Dough
• In a mixing bowl, take all purpose flour, semolina, salt to taste, ajwain & hot oil. Mix properly. Add water little by little to form a semi soft dough. Keep aside for 15 minutes.
• Filling
• Spice powder: Dry roast coriander seeds & fennel seeds on low flame for 3-4 minutes until you smell a nice aroma of the spices. Roll them with a rolling pin on a flat surface to make a coarse powder. You want to have some whole seeds in the powder. So use a rolling pin to grind. You can also use a mixer to grind. But be careful not to make a fine powder. Keep aside
• Heat Oil in a pan. Add Cumin seeds in it.
• When cumin seeds sizzle, add grated ginger.
• Now add the coriander seeds - fennel seeds spice powder, red chili powder, garam masala, aamchur powder & mashed potatoes to it. 
• Mix well.
• Garnish with chopped coriander leaves to it.
• Assemble
• Divide the dough into small equal balls.
• With the rolling pin, roll the dough ball into a 3 mm thick chapatti. Cut the chapatti in 2 semicircles.
• Form a cone from each semicircle. To stick the edges make use of water.
• Add a generous spoon of potato mash in to the cone. Seal its edges to form a samosa.
• Deep fry them in oil on medium flame for about 20 minutes till golden.
• Serve hot with curd dip or coriander - mint chutney or tamarind chutney !!

Tips:

• Do not deep fry the samosas on high flame. It makes the samosas soft after removing it from oil. So deep fry them on slow flame. Also the inside of the outer coating will be uncooked. So it is essential to fry the samosas on medium flame. It takes almost 20 minutes per batch of frying.
• Also while rolling the outer layer, roll it into semi thick roti & not a thin one. If you make a thin outer layer, samosas go soft after some time. So make it semi thick.
• If you don't have semolina, add rice flour. That can also help to make the outer layer nice crisp.
• Don't mash the potatoes completely. Keep some big chunks in it.
• Follow the above tips to make the samosas crisp. If any doubts, please leave your comments below.

Related Recipes:

• Veg Sizzlers - My Style
• Masala Dosa
• Chili Paneer
• Sabudana Vada
• Veggie Casserole
• Sandwich Dhokla
• Mumbaiya Vada Pav
• Dahi Misal
• Dabeli
• Corn Pakoda
• Cabbage Salad