Heavy breakfast,moderate lunch,Light dinner
Today's fast life can't afford that much time for cooking, but one thing we forgot
that nutrient value of traditional food,can't be compared with ready to eat food,
fast food or junk food.
Traditional recipes are passed through generation or which have consumed by
many generations.
Indian culture offers a wide range of breakfast recipes.
Each region has a different culinary influence over their dishes.
To maintain good health,we must eat only healthy food.
Right kind of food,in right portion and at a right time.
Eat breakfast like a king,lunch like a prince and dinner like a Beggar.
Not eating healthy breakfast can result in unwanted health problem like
malnutrition and obesity.
Breakfast provide energy for the start of the day.A high fiber breakfast
provides fuel for the body,good memory and concentration.
Indian diet is healthy.Just a small portion can satisfy taste buds, helping
you to consume fewer amount of calories.
BAJRA &JOWAR can improve learning and mental abilities related to
perception,attention memory among school going children.
A healthy breakfast should consist of a variety of foods with whole grains,
fruits,vegetables,milk.Traditional Indian food always uses fresh ingredients,
less preservatives.
.Curd or yogurtare often used in Indian food to keep the
digestive system healthy.
Punjabis love their breakfast and enjoy with a dollop of butter,a cup of curd or a glass of Lassi.
Gujarati community is vegetarian.They believe in principle of "AHIMSA",which means
"NON-VIOLENCE"to all living things . so they are vegetarian
.Gujarati meal is incomplete without sweet.Gujaratis uses sugar and jaggery in many recipes.
Maharashtrian breakfast recipes are spicy like missal pav,kanda poha,batata poha,
upma,Thalipeeth and sweet sheera.Traditional breakfast is Bhakri with Thecha.
SouthIndian breakfast like Idli,Dosa,Vada,Upma are famous all over India.
A healthy breakfast should contain protein,carbohydrates,and vitamins to
maintain energy level up all the day long.These SouthIndian breakfast contains
all these nutrients in them.
These dishes are cooked in less time.In kerala Puttu is prepared from rice and coconut.
In Andhrapradesh Pesarattu upma combines two popular breakfast dishes into one
wholesome and satisfying one.
The traditional Assam's no -cook breakfast or Jolpana is both healthy
and esay to make.
It is prepared from soaked flatten rice served with yogurt,milk,cream,jaggery.
In west Bengal,Urad dal Kochuris accompanied by flavourful Aloodum Curry and
Cholardal.
IN Madhya predesh Poha Jalebi makes satisfying breakfast.
Poori,paratha,Thepla,khaman,idli Dosa,dal pakvan,Bhakri are common
breakfast in Indian household.Preparation from wheatflour,besan,vegetables,
rice,dal,fruits gives nutritious breakfast recipes
Traditional Indian dishes are full of vegetables,lentil and pulses.
.
WHEATFLOUR we get wheatflour by grinding wheat. Indian flours are wheat flour
Maida and sooji.Indian wheat is high in protein.Indian wheatflour is very fine.
This finewheatflour is prefer to make chapattis.It gives fiber,minerals, vitamins B
Fiber provides afeeling of fullness,vitamins gives energy.
Indian meals are complete with roti and rice.
Rice is easier to digest and roti is slow in digestion and this slow digestion keeps you
full for longer.
BHAKRI Bhakri is a round flat bread and topped with lots of ghee.It is often used in
the cusine in India at Maharashtra,Gujarat,Goa,Rajasthan.
It is coarser then roti/chapati.It is served with curd,chutney,vegetables.
Bhakri is known as farmer's food and which would be carried to the farm for breakfast and lunch.
In Maharashtra it is served with Thecha,Pitla,Jhunka. In Gujarat it is served with
vegetables,kadhi khichadi at dinner and at breakfast time it is served with tea or curd.
wheatflour,riceflour,jowar flour,bajraflour are used to prepare bhakri.
wheatflour bhakri is puffy or biscuit like.Pressure is apply to cook evenly.
Bhakri is as breakfast in Gujarat and Maharashtra.
Leftover bhakri is served as breakfast in Gujarat and Maharashtra.
It is good source of protein,iron and Vitamins B
INGREDIENTS
1/2 cup coarse wheat flour
1/2tsp ajwain
salt
1/4tsp sesame seeds/pepper powder.(optional)
METHOD
combine all ingredients in a bowl and knead firm dough
The dough should be firm compared to roti.
keep aside for 15 minutes.
Roll out Bhakri and heat a tava and cook each bhakri.
Apply light pressure of wooden spoon or soft cloth.
Golden brown spots appears
on the both sides.
Apply ghee and serve with tea or curd or pickle.
Make bhakri as pizza base and topped with pizza sauce,grated cheese
METHI BHAKRI Methi is ancient spice and used for flavouring various dishes.
If methi leaves consumes twice a day,it flushes out all the waste from the body and
also cleanses the intenstines.
It is rich source of dietary fiber and also protein. vitamins and nutrients in methi are
folic acid,thiamin,vitaminA,B6 and C, riboflavin and niacin.
Important ingredients are iron,calcium,phosphorus and vitamin.
100gm methi leaves gives 50 calories of energy.
INGREDIENTS
1/2 cup wheatflour
1/2 cup coarse wheatflour
salt
1/2 cup methileaves
2 1/2 tbsp ghee or oil
1/4 tsp gingergreenchilli paste
few coriander leaves
1tsp oil
METHOD
Heat oil and saute methileaves. Add pinch of salt.
Keep aside and add coriander leaves and gingergreenchilli paste.
Add wheatflour and coarse wheatflour,salt,ghee or oil.
Add methileaves and knead firm dough.
Keep aside for 10 minutes.
Roll out bhakri into a thick circle.
Heat tava and cook bhakri,putting light pressure.
Flip on both sides and apply ghee.
Serve hot with curd,pickle,tea.
JOWAR BHAKRI Jowar gives 4% energy from daily givings.Protein 2.3g,
carbohydrates 15.7gfiber 2.2g,fat 0.4mg,and with vitamins A,B1,B2,B3,
vitamin,minerals like calcium,iron,zinc,sodium,phosphorus,Magnesium,potassium.
Jowar is high fiber diet around 48% of what is requireby our body on daily basis.
It is gluten free
INGREDIENTS
1cup jowar flour
Lukewarm water to knead dough
METHOD
Mix all ingredients and knead dough with required water.
If you find dough sticky,add jowar flour.
Keep aside for 5 minutes.
Sprinkle jowar flour on rolling board.
Flatten ball of dough with palms and press lightly.
Rotate and make small bhakri.
Usually jowar and bajra roti or bhakri is patted with palm.
we can use rolling board.
If required sprinkle more flour.
Heat tava and gently place bhakri.
spread some water all ove the bhakri.
or use wet soft cloth and move all over on top of the bhakri.
Let it cook on base side and then flip.
cook on watered side.
when light brown spots come up,lift the bhakri with tongs
and place it on fire.it begins to puff up, remove fom fire.
Serve with white butter
It is multigrain pancake popular in Maharashtra.Thalipeeth flour is known as Bhajane
flour,made from roasted grains,legums,and spices. Grains include rice,wheat,bajra and jowar.
Legums include chana and urad.spices are coriander and cummins.
Readymade Bhajaneflour is available in market.
INGREDIENTS
1 cup Bhajane flour
OR
1cup jowar
1/4 cup bajra flour
1/4 cup besan
1/4 cup wheatflour
1tsp ginger paste
2to 3 green chilli chopped
1/2 tsp cumin roasted and semi crushed
1/2 tsp corianderseeds roasted and semi crushed
1/4 tsp ajwain
1 tsp sesame seeds
2 tbsp. finely chopped coariander
or
2tbsp finely chopped methi leaves
salt to taste
1 1/2 water to knead
oil
Adjust the proportion of flour if needed.
METHOD
In a large bowl take all flour and mix thoroughly.
Add gingerpaste,green chilli,turmericpowder,salt.
Add coriander and cumin and mix well.
Add coriander or methi leaves.
Drop 1tsp oil on leaves and mix well.
Add water slowly to make thick batter.
Heat non stick tava and grease with few drops of oil.
Pour a laddlefull of batter on the tava.
Pat with finger evenly to spread batter.
Make a small some hole with finger between
so thalipeeth absorb oil.
Smear oil over thalipeeth and cook.
Cook thalipeeth on a medium flame..
cover and cook on both sides..
flip over and cook both sides and press gently to get
golden brown colour.
Serve hot with curd,butter or pickle.
BAJRA ROTI BHAKHRI
.
Bajra is rich in protein,fiber,phosphorous,magnesium,iron.
It has many health benefits.It is gluten free.100g bajra contains378 calories.
One bajra roti gives 3.3 g protein,3.2g fiber,and energy 119 cal, sodium 24.1g,
cholesterol 6g.
INGREDIENS
1cup bajra flour
1/4 cup wheat flour
wheatflour for rolling
METHOD
Mix bajra flour and wheat flour.add salt.
Knead flour with water.
Roll out thick bhakri using little wheat flour for rolling.
Heat tava and place bhakri and cook it for few seconds.
Flip and cook the other side.
Lift the bhakri with tongs and roast over on flame.
Remove when brown spots appear.
Apply ghee or butter.serve with curd.
 |
| THEPLA |
THEPLA.Thepla is favourite food of gujarati.Thepla rolls,thepla wraps,thepla frankie,oats thepla
arepopular dish nowaday.
Methi thepla and methi dhebra, doodhi thepla are regular breakfast.
INGREDIENTS
1cup wheat flour
1/2tbsp oil
1tbsp curd
pinch turmeric powder
1tsp redchilli powder
salt
1/4 tsp sesame seeds
pinch of ajwain
1/4 tsp methiya masala
whole wheatflour for rolling
oil for kneading and cooking
METHOD
Combine all ingredients and knead semi soft dough
with required water.
Knead dough using a little oil and keep aside for
10 minutes.
Using wheatflour as dusting, roll thepla.
Heat tava and cook thepla applying little
oil on both sides till it turns golden brown.
Serve hot with sweet mango pickle or tea.
STUFFED THEPLA
4 prepared thepla.
For stuffing
1cup mixvegetables like cabbage,carrot,capsicum,onion,cucumber
pinch of salt
pinch of redchilli powder
grated cheese
pinch of ajwin
red chilli sauce
1tbsp butter
METHOD
Finely chopped vegetabels.
Add salt to vegetables and keep aside for 15 minutes.
squeeze water from vegetables.
Add ajwain,redchillipowder,grated cheese to vegetables and mix well.
Apply butter on prepared thepla.
spread redchillisauce and stuffing of vegetales.
Place the other thepla over it and gently press.
Cut with pizza cutter and make four pieces.
Again spread cheese.
serve with sauce or any dip.
METHI THEPLA
INGREDIENTS
2cup wheatflour
1tbsp besan
1 cup finely chopped methi leaves
 |
| METHI THEPLA |
salt to taste
1tbsp redchilli powder
1/2 tsp turmeric powder
1tsp sesame seeds
1/4 tsp ajwain
1/2 tsp curd
pinch of sugar
METHOD
Combine all the ingredients and knead semi soft dough with required water.
Roll out thepla using wheatflour.
Heat tava and place thepla.Cook on a medium flame.
Apply oil on both sides,cook till it turns golden brown.
Serve with tea,pickle, gujarati sweet pickle chunda/
METHI DHEBRA It is winter breakfast in gujarati household.
Wheatflour,besan and bajraflour with methi leaves
gives nutritious breakfast.
INGREDIENTS
2cup bajraflour
1cup wheatflour
1/4cup besan
2cup methileaves
1/2tsp sesame seeds
1cup sour curd
1tsp jaggary/sugar
salt to taste
1tsp greenchilly and ginger paste
1/4tsp redchilli powder
1/4 tsp turmeric powder
oil
METHOD
.Add all ingredients and chopped methileaves and prepare semi soft dough.
Heat tava on medium heat. Roll dhebra and place on tava.
when you see bubble on it ,flip and apply some oil and again flip,press gently.
Again flip and apply oil.
when it shows golden brown spot, take it out.
Dhebra cab be deep fry in hot oil. Pinch a small portion from dough
and give it a ball like shape.Flatten each ball by pressing between
palms or patting on rolling board.Deep fry on medium flame until it
turn golden brown.Put them on absorbent paper.serve with curd and pickle
or with hot tea.
DOODHI THEPLA
INGREDIENTS
1 doodhi grated.
11/2 cup wheatflour
4tbsp besan flour
1/2tsp turmericpowder
1/2tsp redchillipowder
salt to taste
1/4tsp ajwain
1/4tsp sesameseeds
oil
METHOD
Combine wheatflour,besan,salt,oil,turmericpowder,redchillipowder .
Add grated doodhi,ajwain,sesame seeds and mix very well.
Knead dough using little water.
Apply oil on dough and knead softly.
Divide in equal portion and roll out thepla.
Heat tava and place thepla, cook on both sides using oil.
Serve hot with curd.
PARATHA Parat and atta makes word "paratha".Paratha is originated in India and
consumed across India,pakistan.Nepal,Bangladesh where Wheat is staple food.
It is layers of cooked dough.
The word paratha came from sanaskrit word par+stha or sthit.
Parathas are made by whole wheatflour's dough and cook or bake on hot tava with
shallow frying.
It is usually stuffed with various filling likepotatoes,paneer,cabbage,mix vegetabels
etc and then shallow fried with ghee.
Triangle paratha is easy version of layered paratha and it stays soft for a longer time.
TRIANGLE PARATHAA
INGREDIENTS
1cup whetflour
1tbsp oil
Ghee as required for folding
1/4 tsp jeera or pepper powder or ajwain
 |
TRIANGLE PARATHA
|
METHOD
Combine all the ingredients in a bowl and mix well.
Add water to knead smooth pilable dough.
keep aside for 10 minutes.
Again apply some oil and knead dough.
pinch from dough and make ball.
place on rolling board and roll out a thin circle.
Apply few drops of ghee and spread ove evenly.
sprinkle some flour and fold in semi circle and again fold to make triangle shape.
Dust with dry flour and roll it again.
Heat tava and place paratha.
cook on both sides and spread ghee till brown spots starts appearing.
serve with tea or curd,raita,pickle
.
PLAIN PARATHA
INGREDIENTS
1 cup wheatflour
 |
| PLAIN PARATHA |
1tbsp oil
ghee or oil
water to knead dough
METHOD
Mix together flour,salt and oil and knead dough with required water.
Make soft dough and keep aside for 15 minutes.
Divide the dough in 6 equal portion.
Heat tava until hot on a medium flame.
Roll each portion into a semi thick circle, and place on hot tava.
Cook each paratha on both sides,using a little ghee till brown spots appears on both sides.
Serve with fresh curd or tea.
MULTIGRAIN PARATHA Combination of multigrainflour and carrot,palak and
methi leavesis wholesome and tasty.
Adding curds in dough keep the parathas soft for longer time.
so thisparatha is best option for kids tiffin.
Shutterstocks Image.
INGREDIENTS
2 cup multigrainflour
1cup finelychopped palak and methi leaves
2tbsp curd
salt to taste
2tsp green chillies paste
1tsp oil
3to 4 tsp oil for cooking
METHOD
Combine all the ingredients in a bowl and knead dough with required water.
Again add few drop of oil and knead semisoft dough.
Heat a tava on mediumflame.Divide dough into equal portion.
Roll out each portion in a thick circle using a little whaetflour for rolling.
Place on hot tava and cook paratha using oil,till brown spots appear on both sides.
Serve with curds.
POORI is deep fried bread, originating from the Indian subcontinent.
It is eaten for breakfast,snack or as light meal.pooris are prepared with
wheatflour,sooji,maida.This is popular NorthIndian breakfast served
with aloo bhaji.The name POORI derives from the Sanskrit word
"poorika"There are different names for poori. bhatoora,thunka,bedvi
luchi,small poori for panipuri name as gogappa,pakodi etc etc.
Pooris are often had for breakfast.It is served with potato curry or dry aloo sabji.
INGREDIENTS
2cup wheatflour.
1tsp oil or ghee
salt
water/milk to knead
oil for deep frying
METHOD
In a bowl mix,wheatflour,salt,oil or ghee.
Add milk or water to make tight dough.
Divide and prepare small balls and flatten between palms
Roll the balls evenly into circles,not too thin not too thick.
Heat oil in a kadai.
when oil is sufficeintly hot,drop roll out poori.
Use spoon to turn poori to puff up.
Aloo bhaji
3 potatoes peeled and cubed
1 medium tomato chopped or pureed.
2tbsp oil
1tsp chilli powder
1/2tsp coariander powder
1/4 tsp garam masala
1/2 tsp jeera1
1/4 tsp mustard seeds
pinch of hing
salt to taste.
coriander leaves
METHOD
Heat oil in a pressure cooker.
Add jeera and mustard. when crcackle sprinkle hing.
Add potato cubes and saute them for 2 to 3 minutes.
Add tomato piece or tomato puree.
Saute for a minute.
Add red chilli powder,turmeric powder,coriander powder
Saute for a minute.
Add salt to taste.
Mix gently for a second
add required water or 3/4 cup water.
Mix well and bring to a boil.
Close the cooker with lid.
Cook under pressure till pressure is released 3 to 4 times.
let it cool.
open lid of the cooker and place on slowflame.
Add garam masala and coriander leaves.
BESAN It is chickpeaflour,made from ground chickpea.
It contains high proportion of carbohydrateshigh fiber,relating to other flours.
It gives protein,vitamins,minerals.1 cup besan contains 356 calories
total fat 6.2 g, sodium 59mg,vitaminA,vitaminC, cacium 4.1%,iron 25%
Besan cheelas is quick breakfast or evening snacks.need to mix everything and prepare the cheela.
It is salty pancakes and satisfy appetite and taste buds.
INGREDIENTS
1cup besan
1small onion finely chopped
1 small tomato finely chopped
few caoriander leaves
1 green chilli finely chopped
1/4tsp grated ginger
1/2tsp ajwain seeds
1/4tsp turmeric powder
salt to taste
oil to cook cheela
Grated cheese
METHOD
In a bowl take besan and all ingredients and mix well.
Add water slowly to get flowing consistency batter.
Break lump if any.
Heat a nonstick tava mediumflame and spread few drops of oil.
Take laddle full of the batter and pour on the pan.
Spread gently to avoid breaking of cheela.
Cook on a slow flame and let it cook on top.
drizzle 1/2 tsp oil on the cheela and at the edges and all around.
when it becomes light golden,flip and cook the other side.
Sprinkle oil drop and cook till golden spots appear.
Again turn and cook both side on slow flame.
Place on a plate, sprinkle grated cheese and fold it.
Serve hot with chutney,tomato ketchup,gujarati pickle chundo or tea.
KHAMAN is a common food in the Gujarat.Khaman is made from besan or chanadal.
Soaked and ground chanadal is used to make khaman.It is soft and spongy.
INGREDIENTS
1cup besan
3/4tbsp rava
salt to taste
1/4tsp turmeric powder
1tsp ENO or 1/2 sodabicarb
1tbsp lemon juice
Hing
TEMPERING
1tsp mustard seeds
2tbsp oil
1/4 cup water
1/4 tsp sesame seeds.
1/4 tsp sugar
Garnishing
coriander leaves
scraped coconut
METHOD
Take besan and add turmeric powder,hing,lime juice,salt and gingergreenchilli paste.
Add 1/2 cup of water to make thick consistency of batter.Add rava and mix well.
Add water if required. The amount of water depends on the quality of besan.
Stir well to make thick batter and without lump.
Place greased plate in a steamer on a medium flame.
Add ENO and mix quickly.
Pour batter in the greased plate and steam khaman for 8 to 10 minutes.
To check the Khaman is steamed properly,insert knife or toothpick.
If it is with batter, need to steam again for few minutes.
Take out steamed khaman plate and keep aside for 5 to 7 minute to cool.
when it is cool,take 1/4 tsp water in palm and spread all over khaman.
Cut in square shape and keep aside.
In small pan heat oil and add mustard seeds.
when crackle add sesame seeds and 1/4 cup water.
Add pinch of sugar and allow water to boil.
pour this tempering evenly on khaman.
Garnish with coriander and scraped coconut.
SURTI KHAMAN
INGREDIENTS
1cup chana dal
2tbsp gingergreenchilli paste
salt
hing
1tbsp mustard seeds
1tbsp sesame seeds
few curry leaves
coriander leaves and scraped coconut
METHOD
Soak chana dal for 6 hours.
Disard water and wash chana dal for 2 to3 times.
Grind chanadal .
keep aside for fermentation.
Add salt,gingergreenchilli paste and1tsp oil.
Greased plate with oil and pour batter.
Steam khaman for 10 minutes.
Insert toothpick to check khaman is done.
Keep aside to cool.
cut in a square shape and prepare tempering.
Take small bowl and heat oil.Add mustard seeds and hing.
Add curry leaves and sesame seeds and pour temper over khaman.
Garnish with coriander leaves and coconut.
In India MOONG DAL is very coomonly used in variety of dishes like dal,khichdi,halva,cheela.
A 1 cup serving moongdal has 146 calories,0.77 grams fats only.
It is high in dietary fiber withrich in potassium,calcium,vitamin B complex,vitamin E,C and K.
MOONGDAL CHEELA
INGREDIENTS
1cup yellow moong dal
1/4tspredchillipowder
1/4tsp turmericpowder
samll grated carrot.
1/2 tsp roasted cumin and pepper powder
1/2 tsp grated ginger
2 chopped green chilli
Oil for cooking
METHOD
Soak moongdal for 3to 4 hours.
Discard water and grind soaked dal with some water.
Make smooth and lump free batter.
Add turmeric powder, redchilli powder,salt
Mix well.Add salt,cumin pepper powder.
Add chopped green chilli and grated ginger.
Add coriander and mix very well to get smooth batter.
Keep aside for 15 minutes.
Heat the nonstick pan.
Check batter,if thick add some water for pouring consistency.
Add grated carrot.
Add laddle full of batter and pour on hot tava.
It will spread on its own,just press lightly with spatula.
cook on slow flame and drizzle few drops of oil around edges.
Now cook on medium flame,it turns brown and crispy.
Flip on other side and cook again.
Brown spots appear and it looks crispy.
Again turn and cook on both side on slow flame for a minute.
Serve with ketchup and green chutney.
DOSA
INGREDIENTS
1cup idli rice
1/4cup urad dal
salt to taste
oil as required
METHOD
wash and rinse rice and dal separately.
Rinse poha and and discard water from it.
Mix rice and poha and add 1 1/2 cup water
Soak dal with 1/2 cup water.
Soak for 4to5 hours.
Discard water and grind rice and poha.
Grind with enough water.
Discard water from dal and grind with some water.
Take rice and dal in large bowl and mix well.
Add salt and mix well.
Batter consistency should be medium.
Cover and keep aside for 7 to 8 hours for fermentation
Stir batter after fermentation.Add salt.
Heat non stick dosa pan.
Grease lightly with ghee or oil.
when hot, use wet cloth to remove hot ghee or oil.
Keep flame slow to medium.
Pour 2 tablespoons of batter and spread gently.
Pour littel ghee or oil all over the edges while cooking.
when golden brown and crispy,fold and serve.
METHI BHAJI MUTHIA
INGREDIENTS
1cup wheat flour
1/2 cup besan
1 cup coarse wheat flour
2 cup chopped methi bhaji chopped
2tsp ginger greenchilli paste
1/2tsp turmeric powder
1/2tsp redchilli powder
1/2 tsp curd
 |
| METHI MUTHIA |
pinch of sugar
1/4tsp sodabicarb
1tbsp oil
Hing
1tsp sugar
salt
For tempering
1to2 tbsp. oil
1tsp rai
1tsp sesame seeds
few curry patta
METHOD
chop and wash methibhaji properly.
combine all three flour,add turmeric powder,redchilli powder,salt,sugar,sodabicarb
ginger chilli paste,sesame seeds and mix well.
add chopped methibhaji.Add one tbsp. oil and mix well.
Using a little water,knead into a soft dough.
again add few drops of oil and mix well
Rub oil in your hand and roll the dough to make 2 or three equal size of
rolls.Arrange rolls in greased sieve.
Steam rolls on medium heat for 15 to 17 minute.
Once completely cooked, place in a plate and allow them to cool.
Cut the rolls into 2 to 3cm thick slice.
Heat oil in a pan,add mustard seeds and hing.
Add sesame seeds and curry patta.
Now put sliced muthia and mix them properly.
Toss muthia till it appears light brown.
Serve with chutney..
DOODHI MUTHIA
 |
| DOODHI MUTHIA |
INGREDIENTS
1cup grated doodhi
1/2cup wheatflour
1/2cup besan
1/2cup rava or coarse wheatflour
1tsp gingergreenchili paste
1/4tsp turmericpowder
1tsp curd
pinch of sugar
salt
1/4tsp baking soda
1/4tsp sesame seeds
1/4tsp ajwain
pinch of hing
TEMPERING
4 tsp oil
few curry leaves
1/2 tsp mustard seeds
1/4 tsp sesame seeds
chopped caoriander for garnishing
METHOD
Combine wholewheatflour,besan,rava salt,turmericpowder,curd,sugar
gingergreenchilli paste baking soda,ajwain,
sesame seeds,hing,2tsp oil.
Squeeze out excess water from grated doodhi and discard water.
Mix grated doodhi in flour and mix well.
knead soft dough.If required add water,
Apply oil on palms and divide dough into 4 equal portion.
Shape in roll or cylindrical.
Arranged rolls on a greased sieve and steam for 20 minutes.
Remove and keep aside for 10 minutes to cool.
Cut in slice and keep aside.
Heat oil in non-stick pan and add mustard seeds,curry leaves,sesame seeds.
Saute for a while and add muthia.
Saute for 5to 7 minute till it turns to light brown and crispy.
Garnish with coriander leaves.
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