The Food Diary - Paneer (Cottage Cheese) Onion Stuffed Moong Dal Dosa

-

 


                                              

                                              

A healthy protein packed dish made using whole green gram and spices.A complete medley of taste, nutrition and flavours experienced in every bite.
.
It is basically an Andhra cuisine called as 'Pesarattu' which is enjoyed with peanut chutney or tomato ginger chutney.❤️😍😋
.


.
        Step by step Preparation:

  1. Wash and soak 1 cup green gram in enough water for about 4 to 6 hours or overnight.
  2. Once the green gram is soaked, rinse them well and add to a blender along with, 3/4 inch ginger, 1/4 teaspoon salt, 1 to 2 green chilies, 6 to 7 fresh curry leaves. Pour little water as well & blend to a smooth batter.
  3. The batter must be smooth and the consistency similar to that of dosa batter. Bring it to the right consistency while you grind. Then add 1/2 tsp black pepper powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, some amount of fresh grated coconut or desiccated coconut to the batter.Just check the salt amount according to your taste.
  4. Next on a medium flame, heat a griddle or pan until hot. Once the pan is hot enough, pour 1/2 to 3/4 cup batter with a ladle in the centre of the pan. Spread it to a thin round layer with the base of the ladle. Next add 1/2 to 3/4 teaspoon ghee on the edges & all over.
  5. When the base of the dosa firms up, scrape off lightly the thick parts with a wooden spatula moving it to the thinner parts. 
  6. When it is roasted well, little more ghee can be drizzled around if desired.
  7. Usually it doesn’t need cooking on the other side if you make it thin. If the batter is moist, it need to be cooked on the other side as well. Flip it and fry it as desired. Lastly stuff the dosa with some onion, grated paneer(cottage cheese) and chopped coriander leaves.Sprinkle some salt and chilli powder as per your taste.
  8. To make the next one, ensure the pan is not very hot. If it is too hot, reduce the flame or turn off the stove for a while and then make the next one.Serve hot with tomato ginger chutney or peanut chutney.

.



                                                                       ~Thanks~

Comments

Post a Comment

Popular posts from this blog

The Food Diary - Sitaphal (Custard apple) Rabri

-
Image
  With these scrumptious sweet bowls of SITAPHAL (Custard apple) RABRI I wish all my loved ones a very happy and blessed DURGA ASHTAMI 2020. May Maa Durga brighten up your life with countless blessings.🙏🙏 . Rabri is a sweet,condensed milk-based Indian dessert.It is made by boiling milk on low heat for a long time until it becomes dense and changes it's colour to off-white. Full fat milk is mostly used to make it more rich and delicious. Jaggery, spices like cardamom powder, saffron and some nuts are added to it.This enhances the taste of the dessert. . In SITAPHAL/CUSTARD APPLE rabri deseeded pulp of the fruit is added when the milk starts becoming dense.Then it is cooked for 3-4 mins in low flame till all the texture and essence of the fruit gets blended uniformly and nicely with the mik. Once done thoroughly, it is garnished with slivers of pistachios, almonds and relished chilled. . This festive season do try this recipe and increase the latitude of your taste bulbs by giving
Read more

The food diary- Enduri Pitha/Haldipatra Pitha

-
Image
ENDURI PITHA/HALDIPATRA PITHA😊 Ohhh!! my my the smell of  #haldipatra (haldi ke patte/turmeric leaves) used early in the morning to make this amazingly delicious "pitha" not only makes the entire house aromatic but also it is extraordinarily evocative to all the five senses. . HAPPY HAPPY PRATHAMASHTAMI to all my lovely friends out there, especially the "first borns". . This is the most awaited Odia festival celebrated in every Odia household honoring the eldest child of the family. The celebration falls after the eighth day of Kartik Purnima in the month of Margasira according to Odia calendar. . A special "pitha" as per the tradition is prepared on this day popularly known as  #enduripitha  or  #haldipatrapitha . It's a very healthy recipe where steamed rice cakes are prepared wrapping them in turmeric leaves which are stuffed mostly with grated coconut and jaggery. After offering them to God or the normal traditional puja is over these fluffy, yumm
Read more

The Food Diary~~ -Rasabali

-
Image
And the three day long Odia festival, Raja(pronounced raw-jaw) parba is here. It's that time of the year when we celebrate Womanhood, the rains and the renewal of life with great pomp and pleasure. Various soul- treating Odia cuisines(mostly pitha of many types) and sweets(meetha) are made, enjoyed and happily relished with families and friends. After all food is the universal language of love that connects every heart all over the world. No celebration or festival can be complete without some traditional delectable dishes.  This year our lil' Vyom is gonna observe his first Raja parba. Anything first demands to be super special. To make it lifelong memorable, "meetha to banta hai boss". So there is this famous  RASABALI in the frame. RASABALI is a popular sweet dish from Kendrapara, Odisha. One of the Chhappan Bhog of Jagannath Temple, Puri. It consists of deep fried flattened reddish brown patties of chhena that are soaked in thickened sweetened milk(rabri). The rab
Read more