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Eggless Mawa Cake | Eggless Parsi Mawa Cake

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HOW TO MAKE EGGLESS MAWA CAKE?

Eggless Parsi Mawa Cake- Eggless Mawa cake is a classic Parsi style dessert made with unsweetened Khoa/ Mawa.

eggless mawa cake

Wishing you all a very happy new year! Let us all pray for a brighter year ahead, one filled with happiness, good health and prosperity. And what better way to usher in the new year than with cake, eh?

Now, I have a thing for plain cakes. A frosted cake with all its frills and fancies will easily thrill anyone but it takes a lot for a plain cake to be appreciated. A well made plain cake is my favorite dessert.

A plain cake relies on its flavors and textures to please your taste buds. And it s beauty lies in its simplicity. A few basic ingredients and techniques come together in most plain cakes to be baked into a fabulously tasting dessert. While frosted cakes are for occasions, it is a slice of plain cake that lights up an otherwise quotidian day.

And that is exactly why this eggless Mawa cake has my heart, soul and taste buds in it.

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What is Eggless Mawa Cake?

Well, this gorgeous Indian inspired cake scores on many levels. Mawa cake is a classic Parsi style dessert cake that is rich and decadent in terms of flavors and calories. No judgement, here, ahem… And this makes such a great High Tea dish.

What is Mawa?

Like the  name suggests, this is an eggless Mawa cake. So, what is Mawa? Mawa is nothing but milk solids. This is also called as Khoya or Khoa and this recipe calls for the unsweetened Mawa. Khoya or Khoa or Mawa are all the same. This is basically dried evaporated milk. They make this by heating milk on low heat over an iron pan for a long time.

Where to buy Mawa?

If you are living in Singapore, you can buy unsweetened Khoya or Mawa from Mustafa. You ll find this on level 2 in the frozen foods section where they stock Paneer etc.

You can buy Khoya or Mawa in stores like Namaste Plaza in San Jose if you live in USA. Most Indian grocery stores have this.

Ingredients- Substitutes and Replacements

As a rule, i don’t recommend substituting or replacing any of the ingredients except the flavoring agents in a baking recipe.

This cake uses very basic pantry staples.

Flour, yogurt, Mawa, saffron, cardamom , sugar and such are used. 

A classic Mawa cake calls for white sugar. And i like to keep it that way in this recipe. 

Mawa cake with Whole Wheat flour

While the authentic Parsi Mawa cake uses Maida fully, i have used half whole wheat flour and maida in this recipe. Whole wheat flour bakes are generally denser and also calls for more liquid in the recipe. This is why we are going to use a combination of both yogurt and milk here.

Eggless Mawa Cake- FAQs

What is creaming butter and sugar?

Eggless Mawa cake uses the creaming butter sugar technique to achieve a beautiful light crumb. Creaming butter and sugar means whisking them well together until the mixture becomes light and fluffy. You will also see that the color of the mixture becomes whiter than before.

Can i skip saffron or cardamom?

Yes, the flavors are completely your choice. Feel free to use whatever feels like your favorite.

How to use Mawa in Eggless Mawa cake?

If you are using frozen Mawa, then make sure to thaw it and let it soften fully. Once it is soft, either crumble it well using your hands or grate it using a grater.

Why does my wet mixture look grainy and curdled?

If you add cold yogurt to the mixture, then the mixture will look grainy and curdled after whisking it with the creamed butter+sugar mixture. This is perfectly normal. Please don’t panic.

Prep Work 

As always, let me quickly share my prep work pattern for this recipe too.

Soften butter and mawa- Grease pans- set out the ingredients- preheat the oven- get started on the cake.

Eggless Parsi Style Mawa Cake step by step

Preheating and prepping the pans

Preheat the oven at 180C for 10 mins. Grease two 6 inch round pans with butter. Set aside.

Step 1- creaming butter and sugar

Add the softened butter and sugar to a bowl. Whisk this using a hand mixer until the mixture becomes pale, light and fluffy. This takes approximately 3 to 4 mins on high speed when you use a hand mixer.

Step 2: Adding yogurt and flavors

Now, add smoothly whisked yogurt, saffron and cardamom. Whisk all of this together until well incorporated. This is our wet mixture.

Step 3: Prepping the flours

In a mixing bowl, add the whole wheat flour, all purpose flour, desiccated coconut, baking powder, baking soda and salt. Whisk well using a balloon whisk to make sure that the baking powder and soda is evenly distributed into the flour.

Step 4: Mixing the batter

Now, add the dry mixture to the wet mixture. Whisk well until you can see no streaks of flour in the batter. There s no need to whisk vigorously. Just use a gentle hand and mix well. 

Step 5: Adding milk and khoa

Now add the milk and mix well. When done, add the crumbled khoa and mix well but gently. Make sure the khoa is well incorporated into the batter. You can see that the batter is thick now.

Step 6: Filling the cake pans

Divide the batter into two portions. Fill each greased pan till 3/4th full. Now lightly drop the filled pans on the surface to level the batter.

Step 7: Garnishing

Sprinkle the slivered almonds and dried rose petals over the cake batter.

 

Step 8: Baking the Eggless Mawa Cake

Bake the cakes in the preheated oven at 180 C for 45 to 50 mins or until a skewer inserted in the middle comes out clean.

Step 9: Unmoulding

Once baked, remove the cakes and let it cool before removing them from the pans. When cool, invert the pans and tap out the cakes. Let cool on a wire rack. Slice and serve.

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Thinai Ven Pongal? Then please rate this recipe and tell us why you loved our recipe!

eggless mawa cake
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5 from 2 votes

Eggless Parsi Mawa Cake

Eggless Mawa Cake is an easy Mawa cake that uses grated unsweetened khoa. This is a rich decadent Indian inspired dessert that pairs well with Vanilla ice cream.
Prep Time20 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: Indian, Parsi
Servings: 2 6 inch cakes

Equipment

  • Oven
  • Hand mixer

Ingredients

  • 1/2 c Butter softened at room temperature 115 g approximately
  • 1/2 c Sugar
  • 1 c Smoothly whisked yogurt at room temperature
  • 3/4 tsp Saffron strands
  • 1.25 tsp Powdered cardamom
  • 1/2 c All purpose flour 60 g approximately
  • 1/2 c Whole wheat flour 65 g approximately
  • 1.5 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 2 tbsp Dessicated coconut
  • 1.5 tsp Crushed dried rose petals
  • 1/2 c finely crumbled Unsweetened Mawa 100 g in weight ( softened Khoya at room temperature)
  • 1/4 c Milk at room temperature
  • 1 tbsp Butter for greasing the cake pan
  • 2 tbsp slivered almonds

Instructions

Greasing the cake pans

  • Grease two 6 inch round cake pans with butter well. Set aside.

Preheating

  • Preheat the oven to 180 C for 10 mins.

Creaming butter and sugar

  • Add softened butter and sugar to a mixing bowl.
  • Using a hand mixer, whisk together the butter and sugar until fluffy,light and a pale yellow.

Adding flavors and yogurt

  • Now add the smoothly whisked yogurt.
  • Add the saffron and cardamom powder.
  • Whisk the creamed butter sugar mixture with these ingredients until smooth and well incorporated. The mixture may look curdled at this point. Please dont panic. Its absolutely normal.

Prepping the dry ingredients

  • In a mixing bowl, combine wheat flour, all purpose flour, baking soda, baking powder, dessicated coconut and salt.
  • Whisk well using a balloon whisk.

Making the batter

  • Now add the dry ingredients to the wet mixture.
  • Whisk well using a balloon whisk until you see no streaks of flour on the surface.
  • Add the milk at this stage.
  • Mix well again until the batter is smooth and has no lumps.
  • Now add the crumbled Mawa.
  • Mix well, making sure the Mawa is well incorporated into the batter. The batter will be thick now.
  • Divide the batter into two portions. Fill each cake pan until 3/4th full
  • Lightly tap the filled pans to release the air bubbles and level the batter

Garnishing

  • Garnish the batter with slivered almonds and some more crushed dried rose petals.

Baking the eggless Mawa cake

  • Bake the cakes at 180 C for 45 to 50 mins or until a skewer inserted comes out clean.

Slicing

  • Once they are baked, let cool on a wire rack.
  • When cool, slice and serve.

Notes

  1. Please note that the timings and settings may vary for different ovens.
  2. Keep an eye out for the cake after 42 mins. To test the doneness, insert a skewer in the middle. If it comes out clean, its done.
  3. Please wait for the cake to cool down before unmoulding it.
  4. All measures mentioned here are in the US metric.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Thinai Pongal- Instant Pot + Stovetop

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Thinai Pongal is made with foxtail millet and moong lentils. This is a healthier version of the traditional Ven Pongal that is usually made with rice and moong lentils. This savory foxtail millet Ven Pongal is a great breakfast and makes for a great lunchbox too.

Come join us on Pinterest to find delicious pins.

Thinai Ven Pongal served in a brass box with ghee on the top. Curry leaves and millet in a winnow as a backdrop.

Like I mentioned in my Thinai Sweet Pongal post, Pongal is a ubiquitous part of Margazhi, the Tamil month dedicated to Andal. If there was Sakkarai Pongal, then Ven Pongal had to follow, right?

I cooked two batches of millet+ dal in my Instant Pot using the pot in pot method to make this Ven Pongal. While I did not make the Sakkarai Pongal completely using the Instant Pot, I did make the Ven pongal fully using the IP.

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Instant Pot Pongal

Making Pongal in an electric pressure cooker is such a breeze. Because Pongal is a dish where over cooking the carbs won’t mess up the end result, its such a forgiving dish to whip up in the IP or Mealthy.

Which is why, if you are a beginner, you should begin with this easy recipe in your electric pressure cookers.

I have used the pot in pot method to make both versions of Pongal. You can also just make the Ven Pongal in the Instant Pot on its own.

Prep Work

In terms of prep work, this worked out best for me. Do give it a shot and let me know if these prep work steps helped you.

Break the cashews- Crush the pepper- Chop ginger and curry leaves- Dry roast the dal- Wash the millet and dal- Proceed to pressure cook the Pongal in Mealthy.

While the Pongal is being cooked- prep the side dish.

Recipe Notes

I have not soaked the millet before making this Pongal. You can soak it for 30 mins to reduce cooking time and if you have difficulty digesting Millet in general.

This  Pongal can be made in the Instant Pot/ Mealthy/ other electric pressure cookers. Please follow the same timings and procedure.

Cooking time for foxtail millet will vary if you are using unpolished millet. Also, its highly recommended that you wash the unpolished millet at least 3 times before using it. I also insist that you soak unpolished Foxtail millet at least for 2 hours before cooking it.

You can make the same Pongal in a regular pressure cooker too. Pressure cooking the millet+dal mixture with the other ingredients for 4 to 5 whistles will give you the perfectly gooey Ven Pongal. Please check the recipe card for the detailed instructions.

Ingredients- Substitutes and Replacements

Thinai– This is the main ingredient in this  Pongal. Thinai is known as Kangni in Hindi, Korra in Telugu and Navane in Kannada.

Moong Dal– We are going to use Moong lentils to make. We are going to dry roast moong dal for a few mins before making the pongal.

Whole Spices- Spicy Pongal is a thing for many people. As such, Ven Pongal is bland. So we add whole black pepper and cumin seeds to make this interesting. Not only do these whole spices add flavor but they also help easy digestion.

Ghee- Clarified butter or ghee is the lifeline of any Pongal. If you are making Ven Pongal, i suggest adding 1 tbsp oil plus ghee while cooking the millet and dal. Adding oil will ensure that the Pongal doesn’t become cakey and solid even after it cools down.

Curry leaves and Ginger– Both these ingredients are crucial. Ginger not only adds flavor but also aids in easy digestion. Curry leaves add a fantastic earthy flavor to the Pongal.

Hing/ Perungayam/ Asafetida– This again is an important flavor component in any Khara Pongal or Ven Pongal recipe. Perungayam not only adds flavor but also helps control flatulence.

Instant Pot Ven Pongal- Method

Prepping Dal

Roasting Moong Dal for Ven Pongal

Heat a pan. Add the Moong dal and dry roast on low flame till aromatic. The moong dal need not become golden or change color. Dal burns very quickly. So please do not leave it unattended while roasting. This takes around 4 mins on low flame.

Cooking

 

Turn on Saute mode in Mealthy/Instant Pot for 11 mins. Add ghee and oil.

Roasting cashews

When the mixture is hot, add the broken cashews and fry till golden brown. Once done, drain and set aside. I add the fried cashews after the Pongal is cooked. This way, they don’t lose their crunch.

Tempering for the Pongal

Add the crushed pepper, cumin, ginger, hing and curry leaves to the oil. Mix well. Saute till the spices begin to crackle.

Adding millet & dal for pressure cooking

When done, wash the millet and dal well under running water. Drain the water used for washing. Now add 2 cups water to this. Mix well. Add this mixture to the Instant Pot.

Simmering

Add salt to the pongal and mix well. Continue to cook this on saute mode till the mixture begins to gently bubble up on the surface.

Instant Pot Mode and Timings

Once done, switch off the Saute mode in your Instant Pot. Now, close the lid of the cooker. Turn the valve to sealing mode. Turn on the Pressure cook mode or Manual mode. Set the timer to 11 mins and the pressure to high. Wait for the pressure to be release naturally.

Mashing the mixture.

When the cooking is complete and the pressure has fallen, open the lid. Now, lightly mix and mash the mixture.

Adding the cashews

Add the roasted cashews to the Pongal. Now mix it up well, add a tbsp of ghee and serve the Pongal hot.

Pressure cooker millet Pongal

Heat a 3 liter deep pressure cooker/ pan. Add the moong dal and dry roast it for 2 to 3 mins on low flame till aromatic. Now, transfer the roasted moong dal to a colander along with the foxtail millet. Wash the dal and millet under running water till water runs clear.

Heat the same pressure cooker with ghee and oil. Add the roasted cashews and fry them on medium flame till they turn golden brown. Drain and set aside. Turn down the heat to the lowest setting possible. Now, add the cumin seeds, pepper, ginger and curry leaves. Immediately add the Hing/ Perungayam.

Add the washed dal and millet to this along with water and salt. Mix well. Ensure that the gasket is fitted properly into the pressure cooker lid. Now, close the pressure cooker and put the weight on.

Pressure cook on medium flame for 4 to 5 whistles or until the dal and millet have cooked to a mush. Allow the pressure to release naturally. When the pressure releases, open and mix well.

Add the roasted cashews. Stir to combine. Serve hot.

Millet Pongal Video

More south Indian breakfast recipes

Thinai Ven Pongal served in a brass box with ghee on the top. Curry leaves and millet in a winnow as a backdrop.

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Thinai Ven Pongal? Then please rate this recipe and tell us why you loved our recipe!

Thinai Ven Pongal served in a brass box with ghee on the top. Curry leaves and millet in a winnow as a backdrop.
Print Recipe
5 from 2 votes

Thinai Ven Pongal

Thinai Ven Pongal- savory Pongal made with foxtail millet and moong lentils.
Prep Time5 minutes
Cook Time11 minutes
Preheat& Standing Time20 minutes
Course: Breakfast
Cuisine: Indian- South
Servings: 2

Equipment

  • Instant Pot/ Mealthy/ Stove top pressure cooker

Ingredients

  • 1/4 c Moong Dal
  • 3 tbsp Broken cashews
  • 2 tbsp Ghee
  • 1 tbsp Oil
  • 2 tsp Crushed Whole black pepper
  • 1 tsp Cumin seeds
  • 1 tsp Minced ginger
  • 10 Curry leaves
  • 1/2 c Foxtail Millet
  • 2 c Water
  • 1 tsp Salt or to taste

Instructions

Roasting the Dal

  • Heat a pan.
  • Add the moong dal and dry roast this on low flame until fragrant. Takes 3 to 4 mins.
  • Once done, combine this with the millet.
  • Wash the millet and dal thoroughly. Set aside.

Frying the cashews

  • Turn on Saute mode in your Instant Pot/ Mealthy
  • Add ghee and oil.
  • When hot, add broken cashews and fry till they turn golden. Takes 2 to 3 mins.
  • When done, drain the cashews and set aside.
  • Now, add the cumin seeds, crushed peppercorn, ginger and curry leaves.
  • Mix well and fry till the spices begin to crackle. This takes 1 min approx.
  • Now add the washed and drained millet and dal mixture along with 2 c water.
  • Add salt to taste.
  • Mix well. Continue to cook this on Saute mode for 2 to 3 mins until tiny bubbles begin to appear on the surface.
  • When done, Switch off the Saute mode by pressing cancel. Now, close the Mealthy. Turn the valve to sealing.
  • Switch to pressure cook mode. Choose low pressure and set the timer to 11 mins.
  • Once cooking is complete, allow for the pressure to be released naturally.
  • When done, open the lid and mix and mash the pongal lightly.
  • Now add fried cashews and mix well.
  • Drizzle some ghee over the pongal and serve hot.

Stove top pressure cooker method

  • Heat a 3 l deep pressure cooker/ pan.
  • Add the moong dal and dry roast it for 2 to 3 mins on low flame till aromatic.
  • Now, transfer the roasted moong dal to a colander along with the foxtail millet.
  • Wash the dal and millet under running water till water runs clear.
  • Heat the same pressure cooker with ghee and oil.
  • Add the roasted cashews and fry them on medium flame till they turn golden brown.
  • Drain and set aside.
  • Turn down the heat to the lowest setting possible.
  • Now, add the cumin seeds, pepper, ginger and curry leaves.
  • Immediately add the hing/ perungayam.
  • Add the washed dal and millet to this along with water and salt.
  • Mix well.
  • Ensure that the gasket is fitted properly into the pressure cooker lid.
  • Now, close the pressure cooker and put the weight on.
  • Pressure cook on medium flame for 4 to 5 whistles or until the dal and millet have cooked to a mush.
  • Allow the pressure to release naturally.
  • When the pressure releases, open and mix well.
  • Add the roasted cashews.
  • Stir to combine.
  • Serve hot.

Notes

  1. In the video of this post, I have made the millet pongal in Mealthy. You can use the same settings and mode to make millet ven pongal in Instant pot. I have tested both ways and both work well.
  2. If your millet is old, then it may take longer to cook.
  3. The ratio of millet and Dal is a personal preference. You can also use equal quantities of moong dal and millet. 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Thinai recipes

 I always try to include as much variety of millet in our diet on a regular basis. Sometimes, I prepare mixed millet pongal too, using a combination of Kuthiraivali (Barnyard millet) and Thinai Rice( foxtail millet). If you like foxtail millet, then also check out

Thinai Sweet Pongal

Thinai arisi Nellikai Sadam

Thinai Arisi Pongal | Foxtail Millet Sweet Pongal

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HOW TO MAKE THINAI SAKKARAI PONGAL?

Thinai Sakkarai Pongal- Sweet Pongal made with foxtail millet and jaggery.

how to make millet sakkarai pongal?- Foxtail millet pongal served in a tin coated brass vessel

Sakkarai Pongal And Margazhi

Sakkarai Pongal and Margazhi are synonymous. Margazhi is a Tamil month. For the uninitiated, Margazhi is that time of the year when we all snuggle into our blankets. Yes. You guessed it right. Margazhi begins mid-December every year. 

In Tamil Nadu, we wake up early in the morning, draw beautiful Kolams at our entrances and light a lamp by the doorstep at the main entrance. And every 1st of Margazhi, we prepare Pongal.

In fact, Pongal is the Neivedyam in most temples. If you go to a temple early morning on a chilly Margazhi morning, the chances are very high that you will be given a scoop of piping hot Sakkarai Pongal in a Dhonnai. Dhonnai is an eco-friendly cup made with dried Mandharai leaves. 

The aroma of hot Pongal served in a Dhonnai is something indescribable. You will understand what I m trying to tell only if you happen to taste it. So i strongly recommend that you try it at least once!

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Foxtail Millet in Sakkarai Pongal

Traditionally, pongal means a sweet pudding that s made out of newly harvested rice, mung bean lentils and jaggery. But i wanted to try something different this year. So, i came up with this sweet pongal that uses fox tail millet in place of rice. I was expecting a phenomenal change in the taste as the rice was missing but to my surprise, it tasted almost like the traditional rice pongal but the texture was different. I must admit here that we loved the texture in this version more than our regular sakkarai pongal.

Variations and different types of Millet Pongal

You can make the same Sakkarai Pongal using other millet too. Barnyard Millet, Little Millet and Kodo Millet work very well in Sweet Pongal.

We have a few other recipes for Millet Pongal. You can check them out too for more Millet inspiration.

Varagu Millet Pongal

Barnyard Millet Khara Pongal

Millet Pongal In Mealthy / Instant Pot

I have made this foxtail millet Sakkarai Pongal in my Mealthy today. I used the Pot in Pot method of cooking to cook two separate batches of millet+dal combination. One portion was used for Ven Pongal and the other portion was used to make this Sweet Pongal.

I have not soaked the millet before making this Pongal. You can soak it for 30 mins to reduce cooking time and if you have difficulty digesting Millet in general.

This Thinai Sakkarai Pongal can be made in the Instant Pot too. Please follow the same timings and procedure.

Cooking time for foxtail millet will vary if you are using unpolished millet. Also, its highly recommended that you wash the unpolished millet at least 3 times before using it. I also insist that you soak unpolished Foxtail millet at least for 2 hours before cooking it.

Thinai Sakkarai Pongal served in a brass bowl on a brass platter

Prep Work

  1. Wash and soak the millet if necessary.
  2. While the millet is getting soaked, chop the coconut and break cashew nuts in halves. Also, crush the cardamom pods.

Ingredients- Substitutes and Replacements

Thinai– This is the main ingredient in this Sweet Pongal. Thinai is known as Kangni in Hindi, Korra in Telugu and Navane in Kannada.

Moong Dal– We are going to use Moong lentils to make. We are going to dry roast moong dal for a few mins before making the pongal.

Jaggery– I have used organic jaggery powder in this recipe. If you are using non-organic jaggery, then make sure you strain the jaggery syrup. Also, if you are doing this, then fry the cashews and coconut in a separate pan and make the syrup in a separate pan.

You can also use grated jaggery in the same quantity mentioned here, in place of the jaggery powder.

Ghee– A good Sakkarai Pongal needs a lot of ghee. So be generous for best Sakkarai Pongal.

Cardamom– Adds flavor.

Pachai Karpooram/ Edible Camphor- I like adding this for bringing a temple style Prasadam flavor in the Pongal. Feel free to give it a miss if you are not a fan or if you don’t have access to it.

Thinai Arisi Pongal- Consistency

Any Pongal must be gooey and slightly flowy. The most important factor in nailing this right consistency is the amount of water. I have used approximately 2 c water to make this pongal and it is just right.

Thinai Sweet Pongal In Mealthy – Step By Step

Roasting Moong Dal

Heat a pan. Add the Moong dal and dry roast on low flame till aromatic. The moong dal need not become golden or change color. Dal burns very quickly. So please do not leave it unattended while roasting. This takes around 4 mins on low flame.

Pressure Cooking the Dal and Millet in Mealthy / Instant Pot

Combine the millet and dal in a pan. Wash it well. Drain the water used for washing. Now add 2 c water. Place inside the Mealthy / Instant Pot. Close the lid and turn the pressure valve to Sealing position.

Switch on the Mealthy/ Instant Pot. Choose Pressure cook mode if cooking in Mealthy. Choose Manual mode if cooking in Instant Pot. Set pressure to low and timer to 11 mins. Once done, wait for the pressure to release naturally. 

I have used the pot in pot method, like I mentioned earlier. If you are following this, then make sure to close the pot in which you have added the millet and dal.

You can also cook this in a regular pressure cooker. Cook for 3 to 4 whistles in a regular pressure cooker. Wait for pressure to release naturally. 

Making  Jaggery syrup for Millet Sakkarai Pongal

Once the millet+ dal is done, mash it well with a ladle. Set aside. Let s now make the jaggery syrup.

Heat a pan with ghee. Add the cardamom, chopped coconut bits and cashews. Fry on medium flame till cashews turn golden. 

Once done, add the jaggery, a very tiny piece of edible camphor and water. Mix well. Continue to simmer the syrup until it begins to bubble cheerfully. We are not looking for any string consistency here. You just have to cook the syrup till it begins to bubble and is slightly thick.

Making the Thinai Sakkarai Pongal

Now add the mashed millet dal mixture to the pan. Mix well, making sure that the syrup is well incorporated into the millet mixture. When done, simmer on low flame for 2 mins. Add 1.5 tbsp ghee. Mix well. 

Our Thinai Sakkarai Pongal is ready to be served.

You can check out these too

Vidhya’s Instant Pot Quinoa Pongal

Sharmi’s Wheat Rava Sweet Pongal

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Thinai Pongal? Then please rate this recipe and tell us why you loved our recipe!

how to make millet sakkarai pongal?- Foxtail millet pongal served in a tin coated brass vessel
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Thinai Sakkarai Pongal

Thinai Sakkarai Pongal- Foxtail Millet and Jaggery pudding. Gluten free.
Prep Time7 minutes
Cook Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: South Indian
Servings: 3

Equipment

  • Mealthy Multipot/ Instant Pot

Ingredients

For pressure cooking millet and dal

  • 1/2 c Thinai arisi/ Fox tail millet/ Kangni/ Navane Akki
  • 1/4 c Mung dal
  • 2 c Water

For making the Sakkarai Pongal

  • 2.5 tbsp Ghee (divided)
  • 3 tbsp Broken cashews
  • 2 tbsp Chopped small bits of Fresh Coconut
  • 3 Green cardamoms
  • 1/16th tsp Edible Camphor ( Pacha Karpooram)

For making Jaggery syrup

  • 2/3 c Organic Jaggery powder
  • 1/4 c Water

Instructions

  • Dry roast the moong dal on low flame until aromatic.

Thinai Sweet Pongal In Mealthy / Instant Pot

  • Wash millet and dal once or twice in running water. Drain water used for washing.
  • Add 2 c water to this.
  • Add water to the inner pot. Place a trivet. Now, place the pan with the millet and dal on the trivet.
  • Close the Mealthy/ Instant Pot. Set valve to Sealing.
  • Switch on the Mealthy and choose Pressure cook mode. If you are using Instant Pot, then choose Manual mode.
  • Set timer to 11 mins and pressure to LOW.
  • When cooking is complete, wait for pressure to be released naturally.
  • When cooked, open and mash the dal and millet well. Set aside.
  • Heat a pan with ghee.
  • Add the powdered cardamom, cashews and coconut bits and fry on medium flame until cashews turn a light golden brown.
  • Turn flame to the lowest possible.
  • Now add jaggery, edible camphor and 1/4 c water. Mix well.
  • Simmer this mixture on medium flame till it begins to bubble cheerfully and the syrup thickens slightly.
  • There is no need for any string consistency in this jaggery syrup.
  • When the syrup is done, add the cooked and mashed millet dal mixture. Turn the flame to low.
  • Mix well, making sure that the syrup is well incorporated into the millet mixture.
  • Simmer for 2 mins on low flame.
  • Add 1 tbsp ghee just before switching off the flame. Mix well.
  • Serve hot.

Video

Notes

Please note that the cooking time for the Millet+ Dal may vary depending upon the age and quality of the millet.
Also, cooking times for Mealthy and Instant pot will vary depending upon your geographical location. Higher altitude places may have a longer cooking time. 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

This post was originally published in January, 2015. It has now been republished with new pictures and a fresh recipe card after retesting the same recipe in an Electric Pressure Cooker. 

Pesarattu – Andhra Pesarattu Recipe

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Step by step guide to make Pesarattu, an Andhra style no-fermentation needed dosa made with whole green moong beans. Wholesome, protein-rich and filling, this easy and beginner-friendly South Indian dosa is the perfect breakfast recipe, not that you cannot have it for dinner too. 

Come join us on Pinterest to find delicious pins.

pesarattu- high protein moong beans dosa served on a black plate placed on a table.

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In our family, we are team ‘Big Breakfasts’. Yep. We love ” All You Can Eat” breakfasts. While i strongly rely on options like my millet idli-dosa, I do forget to soak for the batter at times. There are also days when i just don’t feel like it to lug my grinder across that one foot length and breadth of my kitchen.

And that s when i resort to recipes like this protein-dense Pesarattu dosa.

Popularly called MLA Pesarat, this is a protein-dense, no fermentation Dosa. I cannot even begin to describe our love for this Andhra specialty. 

MLA Pesarattu Recipe

In Andhra, this is how they call this Moong Dal dosa. These are served with some Upma and a spicy Allam Pachadi. The Pesarattu Upma combination is something that is heavenly.  And that is what makes MLA Pesarat special. Allam Pachadi is Ginger Chutney and is considered the best condiment to serve up with these crepes.

Diabetic-friendly

This recipe becomes diabetic friendly if the rice is skipped and cold-pressed oil is used to cook it instead of ghee. It is also ideal for weight loss as it keeps you full for a long time. 

pesarattu- high protein moong beans dosa served on a black plate placed on a table.

Ingredients- Substitutes and Replacements

  1. Moong Beans– Whole green Moong Beans/ Mung Beans are used in this recipe. This not only adds nutrition value to the recipe but also gives a beautiful texture.
  2. Raw rice– We use raw rice to give some crispy texture to the Pesarattu. You can skip this for a low carb high protein Pesarattu recipe.

This is just an overview of the ingredients. The detailed list including the quantity of ingredients used are included in the recipe card below. Please use the JUMP TO RECIPE button at the top of the post or the table of contents to navigate through this post.

Prep Work

Just sharing my suggestions on the line of work for this recipe, if you are making these for breakfast.

The previous night– Soak the Mung Beans and raw rice.

In the morning– Grind the soaked beans and rice along with the spices to a batter and get started on making them.

FAQs

Does Pesarattu batter need fermentation?

No. Pesarattu is traditionally a no ferment batter. This can be made instantly after grinding the batter.

Can leftover Pesarat batter be stored? How to store it?

Yes, you can refrigerate and use this batter for 2 days. Store leftover batter in a clean air tight Pyrex container or stainless steel container.

Can broken green mung beans be used? 

Yes. You may use broken green mung beans to make this. However, replacing green mung beans with yellow split moong dal will make it Moong Dal Chilla and not Pesaratu.

Can we use moong bean sprouts in Pesaratu recipe?

Yes. Using green moong sprouts will make it much more nutritious. However, this is not the authentic Andhra style Pesarattu. 

Why is my Pesaratu sticking to the pan?

This means that the pan is too hot. I recommend using a cast iron pan to make these. Sprinkle some water on your pan, allow it to cool down and try again. Another reason why the dosa sticks to your pan is because of adding too much water to the batter while grinding. The batter should not be too watery.

Can we make Pesarattu without rice?

Yes. You may make this recipe without adding rice. That will make it low carb- high protein too. Or you can also add soaked Kodo Millet in place of raw rice. Soaked quinoa works well in place of rice too. If you are looking for substitutes for raw rice, you can also add 3 tablespoons rice flour to the green moong beans and grind.

Can we make Pesarattu without soaking the mung beans?

This is not recommended. If the whole green mung is not hydrated, then it becomes difficult to grind it. Also, dried beans should always be soaked before using. This makes digestion easier.

What is the soaking time for Pesarattu?

I recommend soaking the mung beans for at least 4 to 5 hours. 

Pro Tip- If you are pressed for time, then soak the Mung beans in hot water for 3 hours. That will speed up the soaking process. Also old mung beans take longer to hydrate.

Serving Suggestions

Traditionally, finely chopped onions are sprinkled as a topping once the dosas are cooked. You can also add shredded carrots, beets or cabbage as a topping.

You can also serve these with some chilled yogurt, coconut chutney or a tangy chutney. The yogurt helps in easy digestion too.

The best combination for this will be Allam Pachadi aka Andhra style ginger chutney. You can watch how its made here-

Fancified Serving suggestions 

Make them into mini pesarattus, add scrambled paneer or shredded veggies. Roll them up and serve as an appetiser. A creamy dip like Tzatziki will pair well with this.

Variations 

Skip rice in this recipe and you ll have a keto friendly breakfast option.

For a kid-friendly version, add shredded cabbage, beets or carrots.

More Dosa Ideas

Sponge Dosa- No Ferment

Mapillai Samba Adai

Azhagar Kovil Dosai

Method

Firstly, wash the mung beans and rice until water runs clear.

Then soak the beans and rice together in enough water for about 4 hours. Note that rice soaks sooner than the beans. However, we are soaking both together for convenience. Here is the picture of green gram after soaking. You can also spot the rice grains.

Once the beans are hydrated, drain all the water used for soaking. Add the garlic, ginger, 1 teaspoon cumin seeds, green chilies, dry red chillis and all spice powders mentioned in the recipe along with the drained mixture.

Add this in batches to a blender and grind to a smooth paste adding water gradually. At this point, you can add finely chopped coriander leaves to the batter. This gives a great flavor to this green gram dosa.

How to make Pesarattu?

Once the batter is ground, heat an iron Tawa. The Tawa shouldn’t be smoking hot. It should not be cold either. The dosas will stick to the pan if it is too hot.

Take a ladle of the ground batter and spread it evenly to a slightly thick dosa. Reduce the flame to low. Drizzle ghee around the edges. Cook the Dosa till you see no more raw batter on the surface. 

Flip, drizzle some ghee around the edges and cook for 30 to 45 secs.

Once done, flip again, sprinkle finely chopped onions over the dosa, fold over and serve hot.

pesarattu- high protein moong beans dosa served on a black plate placed on a table.

P.S I m so sorry that i accidentally deleted these step by step pics on my phone. I’ll definitely update them as soon as i click the next set.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Pesarattu? Then please rate this recipe and tell us why you loved our recipe!

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

 

pesarattu- high protein moong beans dosa served on a black plate placed on a table.
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5 from 1 vote

Andhra Style Pesarattu

Andhra style Pesarattu - Instant no ferment high protein dosas ideal for breakfast.
Prep Time4 hours 10 minutes
Cook Time4 minutes
Course: Breakfast
Cuisine: Andhra
Servings: 12 Pesaratus

Equipment

  • Blender

Ingredients

  • 1.5 c Whole green mung beans
  • 1/4 c Raw rice
  • 1 tsp cumin seeds
  • 3 green chili
  • 3 to 4 Dry red chili
  • 1/2 inch knob of ginger, peeled
  • 2 cloves Garlic peeled
  • 1 tsp Turmeric powder
  • 2 tsp Salt or to taste
  • 3/4 c Water approximately

For Cooking the Pesarattu

  • 3 to 4 tbsp Ghee
  • 1 recipe Above batter

For serving

  • 3/4 c finely chopped onions

Instructions

  • Wash and soak the mung beans and rice together for 4 hours.
  • Once soaked, drain the water fully.
  • Add the soaked mung+ rice, garlic, ginger, green chili, dry red chili and turmeric powder along with salt to a blender.
  • Add 3/4 c water gradually and grind to a smooth paste.
  • You can grind the batter in batches too. Also, add water by 1/4 c while blending.
  • Once the batter is ready, heat an iron tawa.
  • Pour a ladle of the ground batter to the center of the tawa.
  • Spread it like how you would, a regular Dosa.
  • Reduce the flame to the lowest possible.
  • Drizzle 1 tsp of ghee around the edges.
  • Cook the Pesarattu till you see no raw batter on the surface and the edges have become a golden brown.
  • Flip and cook for 30 to 40 secs again on low heat.
  • When done, flip over, sprinkle 2 tbsp finely chopped onions, fold the dosa over and serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Moong Recipes

If you love moong like us, then do check out this Moong Dal Dosa. 

Here are some more recipes featuring whole green gram.

Chana Pulao In Mealthy | Pulao in Mealthy

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HOW TO MAKE CHANA PULAO IN MEALTHY?

Chana Pulao in Mealthy- Easy and quick lunchbox friendly Pulao with chickpeas made in the Mealthy Multipot.

chana pulao in mealthy served in a beige bowl with cukes and raita.

Ever since A started school, I have been trying hard to send lunches that involve veggies and yet, easy to eat. On days when I am out of ideas to sneak in veggies, I resort to packing dishes like this delicious and nutritious Chana Pulao.

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Cooking in Mealthy Multipot

Its been a year since i bought my Mealthy. And i absolutely love it! My mornings have become so much easier because of the reduced hands-on cooking time. The Mealthy Multipot is very similar to the Instant Pot. 

My basic rice cooker conked. I began looking for a rice cooker that came with a stainless steel inner pot. But to my disappointment, I found none in the market. That s when I decided to invest in a multi-cooker ( Multipot). 

The reason why I opted to buy this 9 in 1 gadget is that it comes with a 304 stainless steel inner pot. And more reasons would be because it is truly one pot. You saute and pressure cook in the same pot. And that s why my Mealthy has become indispensable to me.

chana pulao in mealthy served in a beige bowl with cukes and raita.

Chana Pulao – Chole Pulao

Chana Pulao or Chole Pulao is a easy rice made with hydrated chickpeas and basmati rice. This is very mild in terms of spice and comes together in 30 mins if you have the prep work done.

Prep Work

This is how i go about planning my lunch box cooking for the day:

Previous night- Soaking the chickpeas, keeping the rice and spices out on the counter, set up my Mealthy to keep it ready for cooking next day.

In the morning- Soak the Basmati rice for 15 mins. While the rice is soaking, I chop onions.

Ingredients- Substitutions and Replacements

  1. Basmati rice- You can use Jeeraga Samba in place of Basmati to make this pulao. If you are using Jeeraga Samba, use 1.5 c water for 1 c of rice.
  2. Chickpeas- Canned chickpeas are not recommended in this recipe. You can use any kind of hydrated beans to make this Pulao. I have tried cooking the same Pulao with black-eyed beans, red beans, and cranberry beans.
  3. I have tried this pulao with  Black-eyed beans, red beans, kidney beans and cranberry beans. The timings for black eyed beans, red beans and cranberry is the same as chickpeas but the timing largely varied for Rajma aka Kidney beans. So, I won’t recommend making this pulao with Rajma.
  4. Ghee- I have used ghee to make this Chana Pulao. You can also use any neutral flavored vegetable oil to make this for a vegan Chana Pulao.
  5. Spice powders- This pulao uses a combination of Pav bhaji masala and basic spice powders. If you don’t have Pav Bhaji masala, feel free to substitute it with regular Garam Masala

Chana Pulao / Chole Pulao in Mealthy or Instant Pot

You can make the same Pulao in an Instant Pot too. The timings remain the same if you follow the recipe instructions to the T.

Recipe Notes

  1. Please note that there are cases in which the chickpeas wont be cooked fully. This may happen if the chickpeas are not hydrated enough or if the chickpeas are very old.
  2. Timings for cooking this Chana Pulao may vary depending upon the altitude of your location too.

Chana Pulao In Mealthy Multipot- Step By Step Tutorial

Soak the chickpeas in 3 c water for at least 8 hours. When the chickpeas are soaked, wash the Basmati rice thoroughly. Drain the water used for washing. Soak the Basmati rce for 15 mins. 

Drain the chickpeas thoroughly and set aside. When the rice has soaked, turn on the saute mode and set the timer for this for 10 mins in your Mealthy. 

Add ghee and once it melts, add the whole spices. Saute till the spices pop. When done, add the ginger garlic paste and finely chopped onions. Saute the onions until pink and soft. This takes around 2 mins.

When the onions are ready, add the spice powder and salt and saute for 30 secs. Now add the soaked chickpeas.

Now add crushed Kasuri Methi and saute for 10 secs.

Drain the soaked rice completely. Add this along with the chickpeas mixture. Add water. Mix well.

Cooking the Channa Pulao In Mealthy

Switch off the Saute mode. Now close the Mealthy pot using its lid. Turn the pressure valve to Sealed. Switch on Pressure cook mode on LOW PRESSURE for 3 mins. 

Once cooking has completed, release pressure naturally. When the pressure has released, open the lip and fluff the rice with a fork. Serve with any raita of your choice.chana pulao in mealthy served in a beige bowl with cukes and raita.

More Pulao Recipes

Baby corn Pulao

Bengali style Vegetable Pulao

Capsicum Pulao

Serving Suggestions

This delicious Chana Pulao can be served with a chilled Raita and some salad by the side.

Here are some Raita recipes that pair well with this Chana Pulao-

Zucchini Sweet Pepper raita

Mango Raita

Carrot Raita

Ghee Rice In Mealthy Multipot 

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Chana Pulao? Then please rate this recipe and tell us why you loved our recipe!

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

chana pulao in mealthy served in a beige bowl with cukes and raita.
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5 from 2 votes

Chana Pulao Made In Mealthy Multipot

Chana Pulao or Chole Pulao- an easy rice made with chickpeas in Mealthy. Gluten-free. Vegan options included. Lunchbox friendly recipe.
Prep Time8 hours 20 minutes
Cook Time15 minutes
Resting Time12 minutes
Total Time8 hours 47 minutes
Course: entree
Cuisine: North Indian
Servings: 3

Equipment

  • Mealthy Multipot

Ingredients

  • 1.5 tbsp Ghee or Oil
  • 1 Bay leaf
  • 2 cloves
  • 1/2 inch Cinnamon stick
  • 1/2 tsp Cumin seeds
  • 1/2 c Finely chopped onions
  • 1 tbsp Ginger garlic paste
  • 1.25 tsp Salt or to taste
  • 3/4 tsp Turmeric powder
  • 1 tsp Kashmiri red chili powder Add up to 1/2 tsp more for a spicier pulao.
  • 1 tsp Pav Bhaji Masala I have used MDH Pav Bhaji masala here,
  • 1/2 c Chickpeas
  • 2 tsp Crushed Kasuri Methi
  • 1 c Basmati rice
  • 2 c Water

Instructions

  • Soak the chickpeas for 8 hours in 3 c water.
  • When the chickpeas are hydrated, wash the basmati rice thoroughly.
  • Soak the washed rice in 2 c water for 15 mins.
  • Turn on Saute mode in Mealthy. Set timer for 10 mins.
  • Add ghee to the pot.
  • Once ghee is hot, add all the whole spices.
  • Wait for the spices to pop and crackle.
  • When done, add chopped onions and ginger garlic paste. Add salt.
  • Mix well and saute till onions turn pink and soft. Takes 2 mins.
  • Once done, add all the spice powder, mix well and saute for 30 secs.
  • Drain the chickpeas thoroughly.
  • Add the chickpeas to the pot and mix well.
  • Now add crushed Kasuri Methi and mix well.
  • Drain the soaked rice. Add the rice to the pot along with 2 c water.
  • Switch off the saute mode.
  • Close the Mealthy with the lid and turn the pressure valve to Sealing.
  • Switch on the Pressure cook mode at low pressure. Set timer for 3 mins.
  • When cooking has completed, wait for pressure to fall on its own. You can see the red knob on the lid fall down when the pressure has released. This takes 10 mins approximately. This is what we call as releasing pressure naturally in Mealthy.
  • When done, switch off. Open the lip and fluff the pulao with a fork.
  • Serve with any Raita of your choice.

Notes

Chickpeas may take longer to cook if they are old or not soaked for minimum 8 hours. 
If you are doubtful about the chickpeas cooking well, then i suggest pressure cooking the chickpeas and then adding it along with the soaked rice.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Onion Rasam | Vengaya Rasam Recipe

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Onion Rasam or Vengaya Rasam is a South Indian style soup made with shallots and crushed garlic. Rasam is a South Indian style lentil broth and uses tamarind pulp, tomatoes and Rasam powder. This recipe uses onions and garlic for a unique flavor. Enjoy this Vengaya Rasam with hot steamed rice and some potato fry for a tasty comfort meal.

Onion rasam served in a stainless steel handled container placed on a wooden board

 I m often wonderstruck at the brilliance behind the  South Indian meal. Even an everyday south Indian meal is designed to take care of all nutritional requirements in the body. If you stop and think for a moment, the genius in the meal will leave you open-mouthed.

The sambar or kuzhambu that s usually loaded with legumes and vegetables takes care of your protein, the Rasam acts as a good digestive along with being loaded with pepper and cumin, both known for medicinal properties, a curry that usually is garnished with coconut takes care of vitamins, rice that adds carbs to your diet and finally the yogurt that stimulates digestion. Genius, right?

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It is the norm to make Rasam with plenty of shallots and garlic in many parts of Tamil Nadu. But somehow, in my house, Garlic in Rasam happens when someone s sick with a cold. I first came across the idea of adding onions to rasam at my friend Sangeeta’s house and I loved it!

Chinna Vengaya Rasam

Needless to say, this  rasam is an inspiration from her. And then, I read this Chinna Vengaya Rasam recipe in a small booklet that i have. And i was immediately intrigued. Among the many reasons i love this easy Rasam, it has got to be because it works well during summers and winters.

This recipe specifically calls for Shallots. Shallots are also called as Sambar Vengayam in Tamil. And they are rightly called so. They are flavor-packed and take the mediocre Sambar to the next level. 

But if you cannot source shallots, then you can make this with red onions.

Prep Work

    1. Soak the tamarind in 1 c warm water for 20 mins. While the tamarind is getting softened up, prep the dal.
    2. Wash the toor dal thoroughly. Add 3/4 c water and 1/2 tsp turmeric powder.
    3. Pressure cook for 3 to 4 whistles or until mushy. Natural release pressure. Set aside the cooked dal.
    4. You can also peel the shallots and prep the remaining ingredients while the tamarind is getting soaked and the dal is being cooked.

Ingredients- Replacements and Substitutes

Onions– This recipe calls for Shallots or Baby onions or Pearl onions. If you cannot source them, then substitute the quantity called for, with 1 c finely chopped red onions.

Tamarind extract-We are going to use a freshly made tamarind extract here by soaking tamarind. You can speed up the process by using 1.5 tsp thick tamarind paste diluted with 1 c warm water in its place.

Tomatoes– I recommend using ripe red tomatoes for best results.

Spices– Each of the whole spices called for in this recipe is very important. And so its not recommended that you skip any of it.

Homemade rasam powder– Apart from the spice paste, this recipe calls for using homemade rasam powder. This is to enhance the taste further. You can always use any store-bought rasam powder too.

Method with step by step photos

Soaking the tamarind

Like i mentioned in the Prep Work section, soak the tamarind in 1 c warm water for 20 mins. When the tamarind has softened, smash it well along with the water. Discard all the strings and fiber.

This is our tamarind extract. 

Cooking the Toor dal

While the tamarind is getting soaked, pressure cook the toor dal. To do this, wash the toor dal and combine it with 3/4 c water and a pinch of turmeric powder. Pressure cook for 3 to 4 whistles. Natural release pressure. Mash well and set aside.

Prepping the spice paste

Heat a pan with sesame oil. Add the cumin, fenugreek and whole black pepper corns. When they begin to pop, add the shallots and fry till pink. When done, add the chopped tomatoes and cook till tomatoes turn mushy.

Let cool. Add turmeric powder and  1 tbsp water.

And now grind to a smooth paste in a blender.

Making the rasam

Now, heat a pan with sesame oil. Add the mustard seeds and add the cumin seeds. This is our tempering. 

When the mustard and cumin seeds start spluttering, add the peeled and chopped shallots and garlic. Fry till they turn pink and soft. Add the prepared tamarind extract and salt to the pan. Mix well. 

Now add the spice paste and Rasam powder to the tamarind extract. Mix well. Wash your blender with 1/2 c water and add this water to the pan too.

Simmer on low flame till it begins to froth around the edges. At this stage, add the cooked toor dal. Mix well. Adjust the consistency by adding 1 or 1.25 cups water if you find it too thick.

Now, continue to simmer this on low flame till it begins to froth on the surface fully.

When done, garnish with curry leaves and coriander leaves. Serve hot with rice and potato fry. 

Pro Tip- If your Rasam is too tangy, then add a piece of Jaggery to balance the taste.

Onion rasam served in a stainless steel handled container placed on a wooden board

More Rasam Recipes

Vendhaya Rasam

Cumin Rasam

Tomato Rasam

Lemon Rasam

Pro Tip -Rasam should never be boiled too much. The right time to switch off the rasam is when it becomes fully frothy at the surface.

Onion rasam served in a stainless steel handled container placed on a wooden board

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Onion Rasam? Then please rate this recipe and tell us why you loved our recipe!

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

Onion rasam served in a stainless steel handled container placed on a wooden board
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5 from 3 votes

Onion Rasam - Vengaya Rasam

Onion Rasam- A south Indian style rasam made with a fresh ground paste using shallots.
Prep Time30 minutes
Cook Time12 minutes
Course: entree
Cuisine: South Indian
Servings: 4

Equipment

  • Blender
  • Pressure cooker/ Mealthy/ IP
  • Sauce Pan

Ingredients

For the tamarind extract

  • 10 g tamarind
  • 1 c Warm water

For The Toor Dal

  • 3 tbsp Toor dal
  • 3/4 c Water
  • 1/8th tsp Turmeric powder

For The Spice paste

  • 1 tbsp sesame oil
  • 1 tsp cumin seeds
  • 1 tsp Peppercorns
  • 3/4 tsp Fenugreek seeds
  • 10 numbers Shallots peeled and chopped
  • 1/2 c finely chopped tomatoes
  • 1/4 tsp Turmeric powder
  • 1 tbsp water

For the rasam

  • 1.5 tbsp Sesame oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 cloves Garlic chopped finely
  • 12 numbers Shallots peeled and chopped roughly.
  • 1 recipe tamarind extract
  • 1 tbsp Salt to taste
  • 1 recipe Above ground paste
  • 1 tbsp Homemade rasam powder
  • 1 recipe cooked toor dal refer step by step instructions.
  • 1 sprig curry leaves
  • 1 tbsp finely chopped coriander leaves
  • 1/2 to 1 c Water for adjusting consistency if needed.

Instructions

Tamarind extract

  • Soak the tamarind in the warm water.
  • When soft, squash it well with the water.
  • Discard the seeds, fiber and strings.
  • This is our tamarind extract.

Toor dal

  • While the tamarind is soaking, wash the toor dal well.
  • Combine with 3/4 c water and turmeric powder.
  • Pressure cook this for 3 to 4 whistles or until dal turns mushy.
  • Natural release pressure.
  • Mash the dal and set aside.

Making the spice paste

  • While the tamarind and dal is getting ready, we can make our spice paste.
  • Heat a pan with sesame oil.
  • Add the cumin seeds, fenugreek seeds and peppercorns.
  • When the spices begin to splutter and pop, add the finely chopped shallots.
  • Fry them till pink and soft.
  • Now add the chopped tomatoes and cook till tomataoes are mushy.
  • This is our base for the spice paste.
  • Let this cool.
  • When cool, add this to a blender jar along with 1 tbsp water and turmeric powder.
  • Grind to a smooth paste. Set aside.

Making Onion Rasam

  • Heat a sauce pan with sesame oil.
  • Pop the mustard seeds.
  • Now add the cumin and allow it to splutter.
  • When done, add finely chopped garlic and shallots.
  • Fry till shallots become pink and soft.
  • Now add the tamarind extract along with the salt.
  • Add the ground paste and rasam powder to this and mix well.
  • Now, add 1/2 c water to the blender and clean up all the spice paste.
  • Add this water to the pan too.
  • Simmer on low flame till the mixture becomes frothy around the edges.
  • When done, add the mashed cooked toor dal and mix well.
  • If you find the rasam too thick, add 1/2 c to 1 c water at this stage to adjust consistency.
  • Adjust seasoning if needed.
  • Simmer on low flame for about 3 to 4 mins till rasam begins to froth fully at the surface.
  • Switch off flame.
  • Garnish with curry leaves and coriander leaves.
  • Serve hot

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

What is Rasam Powder?

This is an unique spice blend that has coriander seeds, black pepper, cumin and dried red chilli. We use this in most South Indian rasam recipe. For this recipe, you can use homemade or store-bought rasam powder.

Salted Caramel Chocolate Cookie For One| Single Serve Chocolate Caramel Cookies

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HOW TO MAKE  SALTED CARAMEL CHOCOLATE COOKIE FOR ONE?

Single-serve salted caramel chocolate cookie- Yep. This cookie serves just one. And has the delicious concoction of caramel and chocolate.

sea salt caramel chocolate cookie for one

The cookie season is finally upon us. And so is chocolate. And caramel. Which is why we are going to bake this wickedly delicious sea salt caramel chocolate cookie. 

Why did I just call it wickedly delicious? Because this is a Caramel chocolate cookie for one. Yep. You read right. This cookie recipe serves exactly one human. 

And its egg-free. So, please tell me you are like me- someone who just cannot pass up the opportunity to bite into some eggless sea salt caramel chocolate cookie.

When Vidhya announced that she is hosting the Kids’ Delight event this month and her theme is Single-serve desserts, I knew just what I should make, er, rather bake.

My long term wish to bake these single-serve cookies has been fulfilled!

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So without much further ado, shall we get started?

Single Serve Cookies

Single serve cookies, like the name indicates, are cookies that make exactly one cookie. These cookies are so convenient when you have that 12 am cravings to dig into one chocolate chipper. 

This saves you the trouble of getting out your mixer, cookie trays and then having to wash up huge mixing bowls etc. I used my small electric whisk to cream the butter and sugar in this recipe. 

If you are looking for more such easy Single serve desserts, check out this too-

Banana Mug Cake

Here are some more cookie recipes –

Easy Chocolate chip cookies

Gingersnaps cookies

Coconut cardamom cookies

I have used Hershey’s sea salt caramel chips to bake this cookie. You can use any kind of caramel chips. And i highly recommend sprinkling some flaky sea salt over the cookie before baking. The sea salt elevates the flavors to a different level.

Psst.. let me let you in on a secret- I add a sprinkle of sea salt to my hot cocoa as well. Do you have any such weird preferences? Tell us in the comments.

Ingredients- Substitutes and Replacements

1.All purpose flour– This recipe works well with both all purpose flour and whole wheat flour. You can also use a mix of both in equal proportions.

2.Butter- Softened butter at room temperature yields the best results.

3.Sea salt caramel chips– These are what make the true flavor components of this recipe.

4.Baking soda– Soda Bi Carb is the leavening agent used here. For best results, please use a standardised measuring spoon or weighing scale to measure all the ingredients.

5.Cold milk– this is an eggless recipe. Cold milk is what helps to bring the dough together. Do not use room temperature milk or warm milk.

Prep Work

  1. Begin with softening the butter. There s no need to melt the butter.
  2. Use a whisk to lightly cream the butter and sugar. This is a single serve cookie. So this does not require extensive creaming of butter and sugar like we do for a large batch of cookies.
  3. Refrigerate the cookie dough for 5 to 10 mins if you have the time. This step improves the texture of the cookie. Optional but highly recommended.

Baking Time and Temperature

While i have baked this cookie at 180 C for 12 to 14 mins, please take note that oven timings will vary depending on your oven.

FAQs- Eggless Salted Caramel Chocolate Chip Cookies

Can this dough be doubled to make a large batch of sea salt caramel chocolate chip cookies?

I won’t recommend doing this. Because scaling everything in this single serve cookie recipe may or may not give successful results.

Preheating– Preheat the oven at 180C for 10 mins.

Creaming the butter and sugar– Add the sugar and butter in a bowl. Use a balloon whisk and whisk well for a min.

Adding the remaining ingredients– Now, add the flour, salt, vanilla, cocoa powder to the bowl. Using a spoon, combine everything together in such a way that the butter sugar mixture is evenly incorporated with the rest of the ingredients.

Your mixture should look similar to sand now.

Making the dough– Now add milk by 1/2 tsp and begin kneading the dough Mix all the ingredients together until you get a crumbly mass of dough.

Now, add the caramel chips and incorporate it into the dough.

Baking the cookie– When done, divide the dough into small portions. Shape into a ball, slightly press and flatten it.

I used a small skillet to bake one portion of the cookie. I wanted smaller cookies and hence, i divided the dough into two.

You can bake the whole dough into one large cookie too.

Sprinkle some flaked sea salt over the cookie just before baking.

Place the cookies on a lined baking sheet and bake for 12 to 14 mins or until cookie moves freely and the bottom of the cookie hardens.

Once done, let cool on a cooling rack for a few mins. Serve slightly warm with a dollop of ice cream or enjoy as it is.

salted caramel chocolate cookie for one baked in a skillet

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Eggless Salted Caramel Chocolate Cookie for one? Then please rate this recipe and tell us why you loved our recipe!

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

salted caramel chocolate cookie for one baked in a skillet
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5 from 1 vote

Eggless Salted Caramel Chocolate Cookie for One

Single serve caramel chocolate cookies- Egg free and delicious with a scoop of Vanilla ice cream
Prep Time10 minutes
Cook Time14 minutes
Course: Dessert
Cuisine: American
Servings: 1

Equipment

  • Oven
  • Whisk
  • Cookie sheet

Ingredients

  • 1 tbsp Softened butter
  • 1.5 tbsp Raw sugar
  • 3 tbsp flour
  • 1/8th tsp Baking soda
  • 1/4 tsp Sea salt
  • 1/4 tsp Vanilla
  • 2 tsp Cocoa powder
  • 1 to 2 tsp Cold milk
  • 2 tbsp Sea salt caramel chips

Instructions

  • Preheat oven at 180 C for 10 mins.

Creaming butter and sugar

  • Combine sugar and butter in a bowl.
  • Use a balloon whisk and beat sugar and butter together for a min until combined and light.
  • Add all the remaining ingredients except milk and caramel chips.
  • Mix well using your fingers till mixture resembles sand.
  • Now, add cold milk by 1/2 tsp fulls and knead into a dough. Please don't add more than 2.5 tsp milk. I used only 2 tsp milk.
  • The dough should come together and form a slightly stiff dough.
  • Once done, divide the dough into two portions. Shape each into a ball. Flatten lightly.
  • Place on a lined cookie sheet. Or put them in small cast iron skillets.
  • Bake for 12 to 14 mins or until cookies move freely and bottom feels light.
  • Keep an eye out for the cookie from the 13th min onwards. Mine was done at 13.5 mins.
  • When baked, let it cool down for a few mins on a cooling rack.
  • When warm, serve as is or with a scoop of vanilla ice cream.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Sending this to Srivalli’s Kid’s Delight event – single-serving desserts, hosted by Vidhya of Vidhya’s Vegetarian Kitchen this time.

Sattu Ladoo | How To Make Sattu Ke Ladoo?

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Sattu Ladoo- Protein-rich roasted gram flour made into Ladoos. Ideal for winters. Refined sugar-free Sattu Ke Ladoo made with powdered jaggery. These are quick and easy treats you can make for festivals or as a light snack.

sattu ke ladoo on a black plate with rose petals in the background

If we go back deep into our roots of eating habits, we will be quite surprised at the science that existed behind these practices. Winter calls for eating foods that are rich in calories and fats. 

The logic behind this is that the body requires fats and calories to stay warm. Our skin also needs these to keep it moist. We can also call these hibernating foods. And then there s the concept of eating foods that keep our body warm and that s where we have the habits of indulging in Jaggery, ghee and such.

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Sattu Ke Ladoo

And that is exactly why these Sattu Ke Ladoo check all boxes and become the perfect winter snack. We call this the power Ladoos in our houses. They are the perfect healthyish dessert after a heavenly meal of roti, Dal and sabzi.

What is Sattu?

Sattu is made by grinding roasted chickpeas( roasted channa) into a flour. This is a staple food in states of Bihar, Uttar Pradesh and Jharkand. And this nutrient dense flour is also used to make Parathas.

You can also check out our Sattu Ke Parathe recipe.

Where to buy Sattu flour?

You can buy Sattu in all supermarkets in India. 

Sattu flour in Singapore- You can buy Sattu flour in Indian grocery stores like Sri Murugan in Singapore. This is also available in Mustafa.

Sattu Ladoo With Jaggery

Like I mentioned before, this is an ideal winter recipe. We enjoy these Ladoos with jaggery instead of regular white sugar. You can easily substitute Jaggery with regular white sugar too. Please use powdered sugar in place of the Jaggery mentioned here.

Sattu ke ladoo held in the hand

How To Make Sattu Ladoo Step By Step?

Step 1- Roasting the Cashews and Sattu

Heat a heavy bottomed pan. Add 1 tsp ghee. Add cashews and roast until golden. Drain and set aside.

Now add the Sattu and roast it on low flame till aromatic and very light brown. This process takes 6 to 8 mins.

Make sure you keep stirring the flour every now and then. And do not leave the flour unattended while roasting.

roasting sattu

Step 2- Making the Ladoos

Add the roasted cashews, roasted flour and powdered jaggery in a mixing bowl. Mix well using your fingers.

Heat a pan with ghee. When the ghee is hot, add the crushed cardamoms and fry these till they become puffy and fragrant. Now add the melted ghee to the flour mixture.

Combine all of it in such a way that the ghee is evenly incorporated into the flour mixture.

The mixture has to be warm for the Ladoos to hold shape. 

Now, scoop half a handful of the flour and try to shape into a ladoo by applying pressure and tightly pressing and rolling them. If the ladoos hold shape, then continue to shape ladoos with the remaining mixture.

If the ladoos do not hold shape, then add 2 more tbsp melted ghee and mix again. Proceed to shape ladoos.

And that s it! The Sattu ke ladoos are ready to be enjoyed.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Sattu Ladoo? Then please rate this recipe and tell us why you loved our recipe!

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

Recipe for Sattu Ladoo

sattu ke ladoo on a black plate with rose petals in the background
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Sattu Ladoo- Sattu Ke Ladoo

Quick, easy and protein-rich ladoos made with Sattu flour. Refined sugar free.
Prep Time20 minutes
Cook Time12 minutes
Course: Dessert
Cuisine: North Indian
Servings: 12 ladoos

Ingredients

  • 1.5 c Sattu flour
  • 3/4 c Powdered jaggery
  • 3 to 4 tbsp Ghee
  • 4 crushed Green cardamoms
  • 12 numbers Whole cashews halved or broken

Instructions

Roasting

  • Heat a heavy bottomed pan. Add 2 tsp ghee.
  • Now, add the cashews and fry them till golden.
  • Drain the cashews and to the same pan, add the Sattu.
  • Roast the Sattu on low flame till very light brown and aromatic. Stir every now and then.
  • This takes 6 to 8 mins.

Shaping the ladoos

  • Transfer the roasted flour and cashews to a mixing bowl.
  • Add powdered jaggery to this.
  • Heat the ghee in a pan. Add the crushed cardamoms to this and fry these till puff up slightly.
  • Now combine all of this using your fingers making sure that the ghee is incorporated evenly into the flour mixture.
  • Scoop some of this mixture into your hands and press tightly and shape them into Ladoos.
  • If the Ladoos do not hold shape, then add 2 tbsp more melted ghee. Mix well and continue to shape into Ladoos.

Notes

It is very important that the ghee is hot while adding to the flour mixture.
Make sure the mixture is warm while making Ladoos. If the mixture is cold, then the Ladoos wont hold shape.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Vazhakkai Chili Recipe| Spicy Raw Plantain Stir Fry

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HOW TO MAKE VAZHAKKAI CHILI?

Update- This post was originally published in 2013. This has now been updated with new pictures and recipe cards.

Vazhakkai or Vazhakai Chili – A delicious Raw plantain dish with notes of Chettinad flavors. Pairs well with anything South Indian. But your best bet is Rasam!

Vazhakkai Chili served in a brown bowl placed on a galvanised tray

If you have read the title and that has left you a wee bit stymied ( you know that south indian and chili part?), then no i have not lost my mind. This is a Chettinad style dry curry made with raw plantains.

Another recipe that i have tried from Mrs. Menu Rani Chellam s book. It always works wonders when i m hosting a lunch. Makes a very good accompaniment for rasam or sambar or even some lemon rice. I usually make it on those days when we crave for some spicy food. This is perfect for cold winter nights too.

When i was going through the contents part of the cookbook, i actually thought this would be some indo chinese style recipe. But when i read the recipe, i was surprised to see a melange of flavors. I was instantly sure that this recipe would work like a charm with Mr.P and a couple other friends.

Cooking The Plantains Perfectly

The secret to getting this fabulous is cooking the raw plantain just right. If you overcook it, you will have a mush. So do take care while you cook the plantains.  The original recipe uses mushrooms. But since we dont eat much mushrooms at home, i subbed them with raw plantains.

vazhakkai chili served in a brown bowl

Chettinad Spices

This recipe uses some of the spices that are synonymous with the Chettinad Cuisine- Fennel, Cloves and Cinnamon. The addition of fennel seeds adds a beautiful earthy flavor to this stir fry.

Garlic And Ginger In Vazhakkai Recipes

We use ginger and garlic in this Vazhakkai Chili because of raw plantain’s tendency to increase flatulence and bloating.

Generally, using garlic and ginger in recipes that have plantains or such starchy veggies is a good way to help digestion too.

More Vazhakkai Recipes On Tomato Blues

If you are a fan of raw plantains, then don’t forget to check out these recipes too-

Vazhakkai Podi

Vazhakkai Varuval

Vazhakkai Podimas

Vazhakkai Chili served in a brown bowl placed on a galvanised tray
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Vazhakkai Chili 

Vazhakkai Chili- Chettinad style stir fry with Raw Plantain
Prep Time10 minutes
Cook Time25 minutes
Course: Vegetables
Cuisine: Chettinad, Indian- South
Servings: 4

Ingredients

  • 150 g Peeled and cubed Raw plantains
  • 3/4 c Finely chopped onion
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander seeds
  • 5 cloves Garlic peeled
  • 1 tsp Grated Ginger
  • 7 Dry red chilies
  • 1 Cardamom
  • 1 Clove
  • 1/4 inch Cinnamon stick
  • 1/2 tsp Fennel seeds
  • 3 tbsp Thick curd
  • 1 tbsp Lemon juice
  • Salt to taste
  • 2 tbsp Oil
  • 2 tbsp Finely chopped Coriander leaves

Instructions

  • Immerse the sliced plantains in 2.5 c water and cook till just tender. Takes about 8 mins.
  • Drain completely.
  • Heat a pan with oil.
  • Crush the coriander seeds coarsely.
  • Add fennel seeds, clove, cinnamon and cardamom to the heated oil.
  • Now add dry red chilies and coriander seeds.
  • Tip in the garlic and ginger.
  • Saute till garlic is lightly browned
  • Add onions and fry till transparent.
  • Now, add turmeric powder and the cooked sliced plantains and mix gently.
  • Add salt to taste.
  • Whisk the curd well and add to the mixture.
  • Cook till the mixture thickens. Takes 3 mins on medium flame.
  • Once done, garnish with coriander leaves.
  • Add lemon juice just before serving.
  • Serve hot with tomato rasam and hot rice.

Notes

The number of chilies may seem a bit too much but it s perfect because of the addition of curd and lemon juice.
Add lemon juice only after taking off the flame.
You can try this recipe with mushrooms too. But you need not precook them like we do for plantains.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!
 

Kala Jamun | Soft Black Jamun

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How to make Kala Jamun, a delectable Indian style dessert infused in saffron flavored sugar syrup? These succulent black Gulab Jamuns are a treat in every sense. Warm, squishy and delicious, this is every beginner’s dream dessert. Make them for Diwali or your Thanksgiving party and just bask in the compliments that follow.

juicy kala jamuns and one cut up jamun stacked and served on a black plate. Garnished with rose petals.

 

I made this heavenly version of the ubiquitous Gulab Jamun for Diwali. Let me tell you a secret. I cannot make Gulab Jamun from those instant Jamun packets. Nope. No matter how much I try, I always goof up.

But any other version of Jamun- now that’s what we are talking about. From Makkan Peda to this soft and succulent Kala Jamun, the sheer process of making them is so therapeutic.

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What is Kala Jamun?

This succulent delight is like a cousin of the Gulab Jamun. Its called so  because it s almost black in color and ‘Kala’ in Hindi translates to black. 

Kala Jamun vs Gulab Jamun

This is slightly different from the regular Gulab Jamun. The color aspects apart, this recipe uses Paneer/ Chenna and Khoya apart from flour in its recipe. Even though the ingredients are the same, the proportions are very different.

And because the proportions are different, the texture of this black Gulab Jamun is also very different.

Khoya- No Milk Powder

We will be using Khoya which is nothing but reduced milk solids and is also called Mawa. You need unsweetened Khoya to make these Jamoons.

You can buy unsweetened Khoya/Mawa easily in Singapore. Milky Mist and Nanak Brands both have unsweetened Khoya. This is easily available in Indian stores in Singapore. 

If you are using frozen Khoya in this recipe, make sure that it has thawed and softened completely. Read recipe notes for more information on this.

Paneer/Chenna

This recipe uses Chenna. Chenna is freshly made but unset Paneer. I have used full fat cow milk to make this. 

Pro Tip: Chenna made from buffalo milk yields rubbery Chenna. So full fat cow’s milk is the best for making Chenna for any such juicy sweets.

Shelf Life – How to store Kala Jamuns?

These Jamuns stay fresh for upto a week when refrigerated. Store them along with the sugar syrup in an air-tight glass container.

Bring them to room temperature before serving. If desired, warm them in bursts of 20 secs on high in the microwave before serving.

Ingredients-Substitutes and Replacements

  1. Khoya– Unsweetened Khoya at room temperature will work best here. Make sure that the Khoya has softened. Only when the Khoya has softened fully, you can crumble it easily and knead a crack-free smooth dough.
  2. Chenna– This recipe uses freshly made Chenna using Cow’s milk. You can substitute this with crumbled paneer in this recipe.
  3. Maida– This acts a binding agent and also helps in improving the texture.
  4. Sugar– I have used raw cane sugar to make the syrup. You can also use regular white sugar.
  5. Ghee– Frying these in Ghee is the best! But if you are looking for something lower in calories, please use any neutral flavored vegetable oil for frying these. 

Prep Work

  1. Making the Chenna– This is the first step and the waiting time for this is slightly more. So I suggest that you begin with this first. Skip this step if you are using Paneer.
  2. Sugar Syrup– While the Chenna is getting drained, you can start the sugar syrup.

Recipe Notes

  1. Make sure there is no moisture in the Chenna. Draining the Chenna is very important because moisture in Chenna will give you soggy oily Jamuns.
  2. If you find that the mixture is dry while kneading, sprinkle milk and knead. I used about 3 tbsp milk here.
  3. Once you have finished kneading the dough, keep it covered to prevent it from drying. If the dough dries up, the Jamuns will crack up while frying.
  4. The sugar syrup does not need any kind of string consistency. You just need to boil it till it thickens.

FAQs

1.Why did my black Jamun crack after frying?

This would happen if the dough is dry. Try adding a few drops of milk, knead the dough again and fry the jamuns. Make sure that there are no cracks while shaping the balls before frying. This also helps in preventing cracks while frying.

2. Can i use paneer instead of Chenna in this recipe?

Yes, you can. Using paneer made from buffalo’s milk will make your Kala Jamun hard and rubbery. Use Paneer made from cow’s milk for soft and spongy Jamuns. If you are using frozen paneer, make sure you thaw it by dunking them in hot water. Once thawed, drain the water completely.

Grate the paneer or crumble it well using your hands before using it in this Kala Jamun recipe.

3. Why did my Jamuns shrink after frying?

Please don’t add the jamuns to the sugar syrup while it s very hot. If you add them to very hot syrup, your Jamuns will shrink, dimple or become hard and rubbery.

Pro Tip: Make sure the sugar syrup is warm enough to dunk your fingers in it comfortably for 10 secs. This is the right temperature to drop the Jamuns in.

Method

Step 1: Making the chenna

Making chenna

 

Making chenna for Kala Jamun

Heat a pan with the milk. Bring the milk to a rolling boil. When it reaches this stage, add the lemon juice and mix well.  You can immediately see the whey and the milk solids separate.

Wait for the whey water to become completely curdle. This is done when the whey is fully transparent like water.

When done, line a colander with a cheesecloth. Pour the curdled mixture into this. Collect all the whey into a bowl. Bring the edges of the cheesecloth together. Knot it up and hang it so that all the whey drains. This takes around 20 to 25 mins.

Make sure all the whey drains completely. When this is done, the Chenna will have become a soft ball.

Our Chenna is now ready.

Step 2: Mixing the dough

kneading the dough fo rmaking Kala Jamun

kneading the dough fo rmaking Kala Jamun

Add the chenna to a bowl and crumble it nicely.

Similarly, add the Khoya to a wide bowl. Using your hands, break it down and knead the Khoya till smooth and lump free. Combine the Khoya, Chenna and Maida in a mixing bowl. Mix well and knead into a smooth dough without any cracks.

If you find that the dough is dry while kneading, sprinkle a few tsp of room temperature milk and knead. I used about 2 to 3 tbsp milk while kneading the dough.

Knead the dough for about 6 to 7 mins. I suggest switching on the timer while you do this. Also, use the heel of your palm and your fingers alternatively while you knead for best results.

The dough should be smooth and supple. 

Shaping the dough balls for Kala Jamun

When the dough is ready, divide the dough into 18 equal parts. Shape each part into a smooth crack free ball.

Step 3: Making the sugar syrup

While you are kneading the dough, get the sugar syrup started. Combine the sugar, water, cardamom pods and saffron in a thick bottomed pan. Mix well.

Heat the mixture until all the sugar has dissolved. Continue to boil the syrup for 6 to 7 mins on medium flame till the mixture has thickened. Add rose water, Kewra water and lemon juice.

There is no need of any string consistency for this sugar syrup.

Lemon juice prevents the syrup from crystallising.

Once done, switch off the flame. Allow the sugar syrup to cool down till it is warm.

Step 4: Frying 

frying Kala Jamun

Heat a pan with oil+ghee mixture. Add the shaped balls in batches of 6. The balls will sink to the bottom as soon as you drop them. Reduce the flame to the lowest possible.

Now start moving the oil in and around the Jamuns using a ladle. Make sure you dont disturb the jamuns while you do this. This will make sure that the Jamuns don’t burn at the bottom.

As the Jamuns get cooked, they will slowly rise to the top. They will become golden brown in color slowly after 6 to 7 mins.

Continue to fry the Jamuns till they turn almost black in color. This takes around 8 mins for one batch. So the total cooking time for one batch of Jamuns is around 14 to 15 mins. 

This timing may vary depending on the heat in which they are cooked.

Pro Tip: Always fry the Jamuns on low heat till they turn golden brown in color. Once they are golden, crank up the heat to a medium high and fry them till they turn almost black in color.

Step 5: Soaking in sugar syrup

making sugar syrup for kala jamun

When you have finished frying the Jamuns, add them to the warm sugar syrup and allow them to soak the syrup for at least 4 hours.

Serve them once the Jamuns have soaked up the syrup.

juicy black jamuns stacked and served on a black plate. Garnished with rose petals.

More Diwali Sweets

If you are looking for more such easy sweet recipes, then do have a look at our 

Microwave Mysore Pak

Rasgulla

Besan ladoo

Recipe Card

Kala Jamun cut into two and presented
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5 from 2 votes

Kala Jamun

Kala Jamun- a delectable Indian style dessert made with milk solids and flour.
Prep Time1 hour 30 minutes
Cook Time55 minutes
Course: Dessert
Cuisine: North Indian
Servings: 18
Calories: 384kcal

Equipment

  • Frying Pan
  • Mixing bowl
  • Colander
  • Cheesecloth

Ingredients

For the Chenna

  • 1.5 liter full fat milk
  • 2.5 tbsp lemon juice

For the Jamun

  • 150 g Chenna or Crumbled paneer
  • 250 g Khoya Crumbled
  • 60 g Maida 1/2c approximately
  • 2 to 3 tbsp Milk if the dough is dry while kneading
  • 1.5 c Vegetable oil
  • 1.5 c Ghee

For the Sugar Syrup

  • 2.5 c Sugar
  • 4 c Water
  • 8 pods Green cardamom crushed
  • 8-9 strands saffron
  • 2 tsp rose water
  • 2 tsp Kewra water Screwpine water
  • 1 tbsp Lemon juice

Instructions

Making the Chenna

  • Heat the milk in a pan and allow it to come to a rolling boil.
  • Add the lemon juice and allow it to curdle completely.
  • When curdled, drain the mixture into a colander lined with a cheesecloth.
  • When the whey has drained, bring the edges of the cheesecloth together and tie it into a knot.
  • Hang this at a height and allow all the whey water to drain completely. This takes 20 mins.
  • When done, open the cheesecloth and crumble the collected Chenna in a bowl.

Mixing the dough

  • Add the khoya to a wide shallow plate. Crumble it or grate it and knead it till it becomes smooth.
  • Now add the Maida, Chenna and khoya to a mixing bowl.
  • Knead into a smooth and soft dough.
  • Sprinkle some milk and knead if you find the dough is dry while kneading.
  • Knead the dough for about 6 to 7 mins till the dough is soft, smooth and supple.
  • Divide the dough into 18 portions and shape each portion into a crack free smooth ball.

Making the sugar syrup

  • Make the syrup while you are prepping the dough.
  • Combine the sugar, cardamom, saffron and water in a thick bottomed pan.
  • Mix well and heat the mixture. Allow the sugar to dissolve completely.
  • When the sugar dissolves, continue to boil the syrup for 7 to 8 mins until it thickens.
  • When the syrup has thickened, add the rose water, Kewra water and the lemon juice.
  • Mix well. Switch off the heat .
  • Allow the syrup to cool down till it is luke-warm. This will happen while we are frying the Jamuns.

Frying the Jamuns

  • Heat a pan with ghee and oil.
  • This mixture should be of the right temperature. It should not be smoking hot. Drop a small piece of dough into the oil. If it comes floating to the surface immediately, this is the right temperature.
  • When the oil is at the right temperature, add 6-8 balls. Reduce the flame to the lowest.
  • Now, move around the oil using a ladle without disturbing the jamuns. This will prevent them from sticking to the bottom and the bottom being burned.
  • When the Jamuns get cooked, it will slowly rise to the surface of the oil. Once they start floating, continue to fry the balls till they turn golden brown. This takes about 6 to 7 mins.
  • When they are completely golden brown, crank up the flame to a medium high and fry the Jamuns till they are almost black.
  • This takes 7 to 8 mins.

Soaking the Jamuns to the Sugar Syrup

  • Once done, drain them from the oil and immediately drop them in the warm sugar syrup.
  • Do not add the jamuns to very hot sugar syrup.
  • Continue to do this with the remaining dough balls.
  • Once all the Jamuns are fried, dunk all of them in warm sugar syrup and let them soak up the syrup for 4 hours.
  • Serve them once the Jamuns have soaked up the syrup.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 384kcal | Carbohydrates: 39g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 80mg | Potassium: 137mg | Fiber: 1g | Sugar: 32g | Vitamin A: 204IU | Vitamin C: 2mg | Calcium: 238mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Kale Gulab Jamun? Then please rate this recipe and tell us why you loved our recipe!

Mapillai Samba Rice Adai

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Mapillai Samba Rice Adai is a lentil crepe or Dosa that uses a native rice cultivar from India. Brownish red in color, this rice has a nutty flavor and is packed with nutrients.

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Adai served on a turquoise blue plate against a blue backdrop
Benefits of Mapillai Samba are many!

Before we get into the nitty gritty of this post, let me bring you up to speed on this traditional recipe called Adai, may I? Dosa is a well known South Indian staple that has spread its wings far and beyond the Indian subcontinent, agreed?

But.. but.. there is so much more to the South Indian cuisine than Idli and Dosa. And that s why we need to talk about dishes like Adai.  

What is Adai?

Adai is a complex carb Indian style Crepes. This is a traditional South Indian tiffin and is so much more than a Dosa in terms of nutrition.

It is basically a combination of rice, lentils and spices. These are then soaked and ground to a smooth paste.

And then some more nutrition boost. We add some freshly plucked Moringa leaves( Drumstick leaves) and there you go, we have a wholesome meal rich in carbs, proteins and iron. 

I have vivid memories of my MIL plucking a handful of Moringa leaves fresh from the tree during the mornings. And i would instantly know that its Adai for breakfast.

In case you are interested in making Adai the traditional way, then check out our Adai recipe by clicking here-  Recipe For Adai

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Mapillai Samba Rice

Mapillai Samba is a native variety of rice that is from the Tamil Nadu regions of Southern India. It literally translates to the Bride Groom’s Rice. There are some theories around this name but that s for another day.

Whatever the theories, the nutritional benefits of this reddish brown rice is plenty.

mapillai samba - native Indian rice scattered on a bamboo basket
What is Mapillai Samba rice?

Mapillai Samba Rice Benefits

Rich in nutrients- This is an indigenous variety of rice that is a powerhouse in terms of fiber. Apart from this, it is also rich in Magnesium, manganese and Vitamin B.

Low GI- And hence, this is diabetic friendly too. This also makes it ideal for people looking to control their carb intake and yet get their carbs too.

Great for managing diabetes, ulcers and blood pressure issues.

Additionally, regular consumption of this rice helps in boosting your immunity. The presence of pro-anthocyanins helps prevent cardiac diseases, stabilise blood cholestrol and regulate hypoglycemia.

mapillai samba - native Indian rice scattered on a bamboo basket

Prep Work

The only prep work involved is to wash and soak all the ingredients. Once this is done, everything else is pretty much straightforward.

Ingredients- Substitutes/ Replacements

  1. Rice-  We’ll use two types of rice- regular Sona Masuri rice and the indigenous Mapillai Samba. I have used both in this recipe because the adai made with just the Samba rice didn’t taste great. It was too dry for our taste.
  2. Green Moong Beans– Adds protein and also improves the taste and texture in this Adai.
  3. Garlic– Helps reduce flatulence that is common in all high protein recipes. 
  4. Dry Red Chili– Gives a nice spicy taste and flavor to the Adai.
  5. Onions– We are going to add finely chopped onions only after making the adai. This is optional but highly recommended.
  6. Coconut Oil– This Adai tastes best when made with cold pressed coconut oil. However, you may also use any neutral flavored vegetable oil.

Making Mapillai Samba Adai Step By Step

Soaking

Wash the rice and dal thoroughly under running water. The water should run clear.

Once done, soak everything together for 8 hours. Soaking time for this recipe is a bit longer when compared to the regular Dosa varieties.

This is because Mapillai Samba takes longer to hydrate. Also, lentils when hydrated for longer, grind quickly and digest easily.

mapillai samba adai step by step

Grinding

When the rice and dal has hydrated well, drain all the water used for soaking.

Divide the soaked mixture into two portions. Add the dry red chili, ginger, garlic and asafoetida along with salt to one portion.

Add this to a blender. Pulse this a few times to break down the garlic, chili and ginger to smaller bits.

Now add 3/4 c water and grind to a slightly coarse paste. Transfer to a bowl.

Add the remaining portion of the soaked mixture. Grind to a slightly coarse mixture, adding 3/4 c water. Add this to the same bowl as the previously ground batch.

Mix both the pastes well using a ladle or a whisk.

mapillai samba adai step by step

Pro Tip: Divide the soaked rice +spices into two batches for easier grinding.

Note: Add 1/2 c to3/4 c water for every batch of soaked mixture and grind to a paste. This paste shouldn’t be too smooth or too coarse. The consistency of the batter should be slightly thicker than regular dosa batter.

mapillai samba adai step by step

This Mapillai Samba Adai is a no ferment Dosa. This can be made instantly once the batter is ready.

Making the Mapillai Samba Adai

how to make adai step by step

Once you are done grinding the batter, adjust salt if required. You can also add finely chopped cilantro leaves for more flavor. 

To make this Adai, heat a cast iron Tawa. The tawa should neither be smoking hot nor cold. 

Once the Tawa is hot, spread a ladle of the batter, like how you would do regular dosa batter.

Pro Tip: If you are not able to spread the batter easily, try diluting the batter with 2 to 3 tbsp water and then proceed.

Lower the flame, drizzle some cold pressed coconut oil around the edges. Cook the Adai till you see no raw batter around the edges and the edges are golden and crisp.

We recommend- Cold pressed coconut oil for making this Adai for a fantastic flavor. Try adding different veggies like shredded cabbage, finely chopped banana blossom or spinach for a different taste Adai.

Once done, flip and cook the other side for 30 to 40 secs. When done, flip, sprinkle a handful of finely chopped onions and fold the dosa over.

Serve hot with any chutney of your choice.

Serving Suggestions 

mapillai samba adai served on a turquoise blue plate against a blue backdrop
Mapillai Samba Adai -a protein rich lentil crepe that is filling, healthy and wholesome.

Any type of Adai tastes best with Jaggery, a huge dollop of butter and a tangy Tomato Chutney. 

Great with any of these-

Aviyal

Mor Kuzhambu

Tomato Thokku

mapillai samba adai served on a turquoise blue plate against a blue backdrop
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Mapillai Samba Adai

Mapillai Samba Adai is a high protein no ferment dosa that features the native indigenous rice variety- Mapillai Samba
Prep Time8 hours
Cook Time3 minutes
Course: Breakfast
Cuisine: South Indian
Servings: 10 Adais

Equipment

  • Blender

Ingredients

  • 1 c Sona Masuri
  • 1 c Mapillai Samba rice
  • 1/3 c Green Moong Beans
  • 1/3 c Toor dal
  • 1/4 c Channa dal
  • 2 tbsp Whole white Urad dal
  • 8 dry red chilis
  • 5 cloves garlic peeled and chopped roughly
  • 1/2 inch knob of ginger peeled and chopped roughly
  • 1/4 tsp Asafetida
  • 1 c water approximately
  • 2 tsp Salt or to taste
  • 4 tbsp finely chopped coriander leaves
  • 4 tbsp Cold pressed coconut oil
  • 3/4 c finely chopped onions for garnish

Instructions

Soaking the ingredients

  • Wash the rice and dals together under running water for 2 to 3 times.
  • Add 6 to 7 c water to this and let it soak for 8 hours or overnight.
  • When soaked, drain all the water used for soaking.

Grinding the batter

  • Divide the soaked mixture into two portions.
  • Add the red chili, garlic, ginger, salt and asafoetida to one portion.
  • Place all this in a blender.
  • Add 3/4 c water and grind to a slightly smooth paste.
  • Once ground, transfer this to a mixing bowl.
  • Now, grind the remaining mixture with another 3/4 c water.
  • Grind to a slightly coarse paste.
  • When ground, combine both batches of the ground paste. Mix well using a ladle or whisk.
  • Adjust salt if needed.
  • If you find the batter too thick, dilute the batter with 1/2 c water.
  • Add the finely chopped coriander leaves. Mix well. Now the batter is ready.

Making the Adai

  • Heat a cast iron Tawa.
  • Add a ladle of the batter and spread to a slightly thick dosa.
  • Drizzle around 2 tsp coconut oil around the edges.
  • Cook on low flame till you see no raw batter on the surface.
  • When cooked, flip and cook the dosa on the other side as well for about 30 to 45 secs.
  • Once done, flip over and sprinkle 2 to 3 tbsp finely chopped onions over the dosa.
  • Fold the dosa over and serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Sponge Dosa Recipe| No Ferment Set Dosa Recipe

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SPONGE DOSA- NO FERMENT SET DOSA

Sponge Dosa- This is an easy No ferment set dosa style Dosa. Gluten free recipe.

no ferment sponge dosa served on a black plate set against a grey backdrop

Its going to be year end soon. And my blog is almost a decade old. . I am a south Indian who loves her Idli and Dosa. If you follow me on Instagram, then you will probably have seen quite a number of Dosa and Idli meals on the feed. 

A while back, i had shared these “soft as pillows” Sponge dosa on my Instagram feed. And immediately, received so many DMs asking for the recipe. So here comes the recipe for Sponge Dosa. 

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Set Dosa / Atukalu Dosa

This easy dosa is also called as Set dosa or Atukalu Dosa or Poha Dosa in some places. What is the difference between set dosa and regular dosa? , You may ask. A regular dosa is usually thin, crisp and lacy.

A set dosa is like a pancake and is usually served as a set of two or three and hence the name. This is a very popular breakfast option across fast food eateries in Bangalore. But Set dosas that are served in Karnataka are made with a fermented dosa batter.

no ferment sponge dosa & tomato thokku served on a black plate set against a grey backdrop

Instant Sponge Dosa Recipe

And that is exactly how this no ferment dosa recipe is different. This dosa uses simple ingredients in the batter and is gluten-free too. Instead of allowing the batter to ferment overnight, we are going to use leavening agents and buttermilk to add texture and taste to this Dosa.

No Fermentation No Urad Dal Sponge Dosa Batter

Unlike regular Dosa batter recipes, this no ferment Sponge Dosa batter does not use any Urad dal. Generally, it is the Urad dal that allows for natural fermentation in Dosa batter. The Urad dal also helps to sour the batter.

Sponge Dosa With Buttermilk

This is the reason why we ll be using sour buttermilk to soak our rice mixture in this recipe. The buttermilk will not only give a sour taste but also make this dosa spongy and soft.

Ingredients- Substitutes and Replacements

  • Rice– This recipe uses Parboiled Idli rice. And this is the main ingredient.
  • Poha/ Aval– We use rice flakes to make these dosas soft and yet crispy on the edges.
  • Sago– Sabudana/ Sabakki is  added for making these dosas spongy.
  • Buttermilk– The regular dosas use water to soak the rice and dal. This  recipe uses sour buttermilk to bring a tangy taste in the dosa.
  • Baking Soda– Or Soda Bi Carb is the leavening agent that is going to help in getting perfectly porous, soft and spongy Sponge Dosa.

Recipe Notes 

  • This recipe uses sour buttermilk. Make sure that your buttermilk is very sour for best results. Buttermilk made from fresh yogurt doesn’t work well here.
  • Once the rice mixture has soaked, drain all the liquid from it and use that to grind the batter. This quantity of liquid itself should be sufficient to grind. If you find that you need more liquid to grind, use some more sour buttermilk for grinding.
  • Please don’t use more liquid than mentioned here to grind the batter. The maximum amount that you can use is 1 cup. 
  • Baking soda is very important here. And Eno fruit salt doesn’t work well in the recipe. So please do not attempt substitutions.

FAQs

Why is my Sponge Dosa not porous/ not having holes?

This means that you have not added enough Baking soda. Try adding another 1/4 tsp to the batter, mix well and continue to make the dosas. 

Why is my Dosa sticking to the pan?

Your Sponge dosa will stick to the pan if you add too much liquid to grind the batter. This s why it s important not to add too much liquid while grinding.

I dont have Sago. What can i do?

You can use 1/4 c leftover cooked and cooled rice instead of the Sabudana to make this dosa.

How long can i store this batter for?

This batter cannot be stored for more than a day after adding baking soda. If you plan to store the batter, then i suggest adding baking soda only to the portion of the batter that you will be using.

If you are going to be doing this, then add 1/4 tsp baking soda for every cup of dosa batter that you use.

I don’t want to add baking soda. Can i still make this Sponge Dosa?

Baking soda leavens this dosa. But if you don’t want to add this, then i suggest leaving the batter to ferment naturally for at least 4 hours.  Understandably, this will no longer be a No Fermentation dosa.

Step Wise Instructions for Instant Soft Sponge Dosa

Making the Instant Sponge Dosa Batter-

First, wash the rice, sago and Poha in water until the water runs clear. I washed the mixture 2 to 3 times. Now soak this mixture in 4 to 5 c really sour buttermilk for about 6 to 7 hours.

When the rice has soaked, drain any liquid if left. We’ll be using this to grind our batter today. If there s not much liquid left, use about 1 c sour buttermilk to grind the batter. Begin with 3/4 c buttermilk and gradually increase the quantity.

Divide the soaked mixture into two. Add one portion to a blender. Add 1/2 of the drained liquid. Grind to a smooth paste. 

Repeat the same procedure with the remaining mixture.

You should not be using more than 1 c sour butter milk to grind the batter.

Once done, add salt and baking soda. Mix well.

Making Instant Sponge Dosa

Heat a cast iron pan. The pan shouldn’t be smoking hot. Add a ladle of batter. 

Do not spread the batter like how you would for regular dosas.

Now, turn down the heat to the lowest setting, cover the dosa and cook till you can see no raw batter on the surface. This takes about 1.5 to 2 mins on the lowest flame.

Once done, do not flip the dosa.

Remove from the pan and serve hot.

Serving Suggestions for Sponge Dosa without Fermentation

This dosa tastes best with some tangy curries or chutneys. 

I recommend serving this with one of the following accompaniments-

Tomato Thokku

Tomato Kurma

Onion Tomato Chutney

Some More No Fermentation Dosa Recipes

https://tomatoblues.com/ragi-dosa-recipe-pearl-millet-recipes/

Adai Recipe With Step By Step Tutorial

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our No Fermentation Sponge Dosa? Then please rate this recipe and tell us why you loved our recipe!

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

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5 from 2 votes

No ferment Sponge Dosa

These soft and spongy Sponge Dosas do not need any fermentation. They can be made straight after grinding the batter.
Prep Time20 minutes
Cook Time5 minutes
Soaking Time7 hours
Total Time7 hours 25 minutes
Course: Breakfast
Cuisine: Indian- South

Equipment

  • Blender

Ingredients

  • 2 c Par boiled rice
  • 1/4 c Sago pearls
  • 1/4 cRice flakes or flattened rice
  • 4 to 5 c Sour Buttermilk
  • 1 tsp Baking soda or cooking soda
  • 2 tsp Salt or to taste
  • 2/3 c buttermilk approximately for grinding
  • 2 to 3 tbsp oil/ghee

Instructions

Soaking the rice etc

  • Soak the rice, sago and the rice flakes in the buttermilk for 6 to 7 hours or overnight after washing them thoroughly.

Grinding the Sponge dosa batter

  • Drain the buttermilk from the soaked rice mixture if there is any left. If not, use 3/4 c buttermilk for grinding
  • Use this drained buttermilk for grinding the batter.
  • Divide the soaked mixture into two batches.
  • Add the buttermilk little by little and grind to a smooth batter.
  • The batter should be as thick as dosa batter. So dont add too much liquid while grinding.
  • Grind the soaked up mixture into a smooth paste along with salt.
  • Add the soda just before making the dosas.

Making The Dosa

  • Heat a tawa and pour a ladle of the batter thickly.
  • Dont spread the batter.
  • Drizzle oil or ghee on the sides
  • Cook closed with a lid on medium flame until there s no raw batter on the surface.
  • Dont flip over the dosa.
  • Serve hot for breakfast or dinner.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Cauliflower Cashew Curry- Weeknight Dinner Recipes

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HOW TO MAKE CAULIFLOWER CASHEW CURRY?

Cauliflower Cashew Curry- A creamy and delicious combination of cashews and cauliflower in a mild curry base.

cauliflower cashew curry served in a blue bowl placed on a light blue napkin.

Easy And Quick Curries For The Win!

Warm, weeknight dinners are here to stay.  The nip in the air has become more pronounced now. Or shall we call it a bite in the air? And just in time for this season, we have this creamy and delicious vegan and gluten-free Cauliflower Cashew Curry.

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Prep Work for Cauliflower Cashew Curry

  1. This recipe calls for freshly grated coconut. If you are using frozen fresh coconut, then make sure you thaw the coconut before making this recipe.
  2. Also, chop the cauliflower, onions and tomatoes.
  3. Sort the mint and cilantro leaves.

Ingredients- Substitutes and Replacements

  1. Freshly grated coconut– Adding coconut to the spice paste helps in thickening this curry and also gives it body. But if you do not have coconut, then skip the coconut. Make the spice paste without the coconut. While cooking the curry, add the coconut milk after adding the spice paste. Mix well and continue to proceed with the remaining steps.
  2. Cashews– This recipe equally works well with blanched almonds. So feel free to substitute cashews with almonds too.
  3. Coconut Oil– This lends a nice nutty aroma to the recipe. But you can always use any neutral-flavored vegetable oil instead too.
  4. Cauliflower– Both frozen cauliflower florets and fresh ones work well here. Please follow the package instructions if you are using frozen ones. However, please remember that frozen florets cook faster.
  5. Peas – The peas give a nice texture to this curry and also amps up the protein. Feel free to skip this if you are not a fan. 
  6. Tomatoes– This gives a tang to the curry and is highly recommended. Skip this if you don’t have tomatoes. Instead, squeeze a wedge of lemon into the curry just before serving. But please do not reheat the curry after adding lemon juice. 

Freezer friendly

This cauliflower cashew curry freezes beautifully. Once the curry is cooked, let it become luke warm. Once done, transfer to a freezer safe container and freeze. This keeps well in the freezer for two weeks.

Let the frozen cauliflower cashew curry thaw in the fridge for 3 to 4 hours before eating. Just before eating, gently reheat.

I recommend freezing this curry in small portions for longer shelf life. Make sure to always use a clean spoon.

Serving Suggestions

This curry tastes best with freshly toased bread or Naan or rice.

Check out these recipes to serve up with this delicious Cauliflower curry-

Peas Pulao

Garlic Naan

Cauliflower Cashew Curry Step By Step

  1. Make the paste- Combine the mint, cilantro leaves, fresh coconut, cashews and other spices. Add about 1/4 c water and grind to a really smooth paste.

how to make cauliflower cashew curry step by step

2. Heat a pan with oil. Add the spices for tempering and when they pop, add the onions. Saute well till onions turn pink and translucent.

how to make cauliflower cashew curry step by step

3. When the onions are pink, add the cashews and saute for just a min.

how to make cauliflower cashew curry step by step

4. Now, tip in the tomatoes and mix well. Cook till tomatoes turn mushy.

how to make cauliflower cashew curry step by step

5. As soon as the tomatoes are mushy, add the peas and cauliflower and mix well. Saute for a min on medium flame.

how to make cauliflower cashew curry step by step

6. Add the ground spice paste and 1/2 c water. Mix well. Add more water if you want a thinner curry. Cook covered on medium flame till florets are cooked. Takes 5 to 6 mins approximately.

how to make cauliflower cashew curry step by step

Once done, serve this lip-smacking curry with rice or naan.

Cauliflower Recipes

We are huge cauliflower fans here. We love pretty much anything that has cauliflower in this. And this curry is no exception. If you are like us, then you should check out these recipes too !

Cauliflower Pakoda

Cauliflower tossed in gluten-free flours and deep fried to make crispy cauliflower bites.

Gobi Butter Masala

A creamy buttery Cauliflower curry made with Makhani Sauce

Kashmiri Aloo Gobi

Chunks of cauliflower and potatoes stir fried with nuts.

Achari Aloo Gobi 

A classic combination of Cauliflower and Potatoes cooked in pickling spices.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Cauliflower Cashew Curry? Then please rate this recipe and tell us why you loved our recipe!

 

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

 

cauliflower cashew curry served in a blue bowl
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Cauliflower Cashew Curry

Cauliflower Cashew Curry is a simple hearty vegan and gluten-free recipe that is ideal for winter nights.
Prep Time10 minutes
Cook Time15 minutes
Course: entree
Cuisine: Asian

Equipment

  • Sauce Pan
  • Blender

Ingredients

For The Spice Paste

  • 1/4 c fresh grated coconut
  • 10 to 12 leaves Mint
  • 1/4 c finely chopped coriander leaves
  • 8 whole cashews
  • 3 green chilies chopped roughly
  • 1/2 inch ginger finely chopped
  • 5 cloves garlic
  • 1/2 tsp fennel seeds
  • 1/4 c water

For the curry

  • 1.5 tbsp coconut oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Fennel seeds
  • 3/4 c finely chopped onions
  • 6 curry leaves
  • 1/4 c Whole cashews Around 12 to 14
  • 1/4 c Finely chopped tomatoes
  • 1.5 tsp Himalayan Pink Salt or to taste
  • 1/4 c Frozen peas
  • 150 g Chopped cauliflower florets
  • 1 recipe spice paste
  • 1/2 tsp turmeric powder
  • 1 tsp Sugar
  • 1/2 c Water

Instructions

Making the spice paste

  • Add all the ingredients mentioned under the Spice paste column of ingredients to a blender.
    how to make cauliflower cashew curry step by step
  • Add 1/4 c water to this and grind to a smooth paste. Set aside.
    how to make cauliflower cashew curry step by step

Making the Curry

  • Heat a pan with coconut oil.
    how to make cauliflower cashew curry step by step
  • Add mustard seeds and once they pop, add fennel seeds.
    how to make cauliflower cashew curry step by step
  • Now add the finely chopped onions and saute till they turn pink and translucent.
    how to make cauliflower cashew curry step by step
  • At this stage add the cashews and saute for a min.
    how to make cauliflower cashew curry step by step
  • Add the tomatoes next along with salt. Mix well and cook till they are mushy.
    how to make cauliflower cashew curry step by step
  • Tip in the peas and cauliflower and mix well.
    how to make cauliflower cashew curry step by step
  • Add the ground paste along with turmeric powder, sugar and 1/2 c water.
    how to make cauliflower cashew curry step by step
  • Cook covered for 5 to 7 mins on medium flame.
  • Once done, serve hot with Naan or rice.

Video

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Aloo Bhujia – Haldiram Style

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Step by step guide to make Aloo Bhujia, a popular deep-fried snack. If you have eaten Haldiram Aloo Bhujia, you will know how addictive this crispy snack can be. How about making these at home to enjoy with some piping hot chai?

Come join us on Pinterest to find delicious pins.

Aloo Bhujia- Potato sev served in white bowls with chai

It s that time of the year again. Its Diwali and its the time to make some Mithai and Namkeen. I generally pick three Namkeen recipes and 3 Mithai to perfect every year before Diwali.

This Aloo Bhujia is one such recipe that I picked during the last year. Yep. It took me a year to actually write a blog post on the easiest Diwali Namkeen- crispy Aloo Bhujia. 

But, better late than never, right? Right. Like I was saying, this Haldiram’s style Bhujia is a very beginner-friendly Namkeen. You can attempt this even if you have never made any kind of Namkeen before.

Alright then, let s get on with this Namkeen business, shall we?

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What is Aloo Bhujia?

This is a deep-fried cracker style snack. Aloo means potato and Bhujia in general means a crispy snack. Think of these crackers as Potato Sev. And this is the easiest, quickest snack that you can whip up for Diwali.

What is it made of?

As the name suggests, this is a crispy snack that uses Besan, potato and some indian spices for flavors.

Is Aloo Bhujia healthy?

This is definitely a trick question. This is a deep-fried snack. But again, this is free from any kind of additives, synthetic flavors and preservatives. So this is definitely a healthier alternative if you make it at home. And in spite of being deep-fried, this doesn’t absorb too much oil. So, yes definitely a tad healthier. What’s more? This takes very little time and effort.

 Vegan And Gluten-Free snack

Yes! This crunchy addictive snack is both vegan and gluten free. And this is also nut free! So yay to that.

Frying  Namkeen

This tip applies for all kinds of Namkeen are deep-fried. It is very important that the oil is in the right temperature. The oil should not be smoking hot. And neither should it be warm.  It should be the correct temperature. And its important to maintain that temperature throughout the whole frying time. Always fry your Namkeen at low flame. This will make sure that they are evenly fried. This is also important to retain that beautiful golden color. 

If you are looking for more Diwali recipes, then check out these-

Easy Microwave Milk Peda

Coriander Diamond Cuts

Shelf Life 

This  keeps well for upto ten days. Just make sure you use dry hands or a dry ladle when handling it. Also, i recommend storing them in a clean, airtight glass jar. This way, it stays crunchy and fresh.

Serving Suggestions

This tastes great when served as a snack with piping hot Masala Chai.  You can also use this crispy Sev as a topping on Chaat and Poha.

Aloo Bhujia- Potato sev served in white bowls with chai

Variations

You can experiment with the spice powders that are added to make variations in this recipe. Try adding 1 tsp black pepper powder or 3/4 tsp Pani puri masala for a different taste in your Bhujia.

Aloo Bhujia without Potatoes

People, we call it Aloo Bhujia for a reason. And yet, if you do run out of potatoes on the fateful day you decide to make this, then we do have some suggestions for you .

You can replace one potato with 2 tbsp potato starch. Read our recipe notes and substitutes suggestions to know more.

So, now shall we get started with our Diwali Namkeen process?

I have this habit of getting my Mis-en-place done before starting any dish. And here is a line-up of what I do before frying some Aloo ki Bhujiya. 

Prep Work 

Before we begin frying this delicious Potato Sev, let us get our prep work done. 

  • Muruku/ Sev Press– Before you begin making any Namkeen for Diwali, make sure you bring out the Sev press, wash it and dry it in the sun well. Make sure the press is fully dry and that there s no water on it. 
  • Clean airtight jar– Pick an airtight jar, wash it in warm water with very little soap. Dry it completely and set aside. 
  • Cook the potato– Wash and pressure cook the potato with 1 cup water and 1 tsp salt for 3 whistles. Release pressure naturally. Once done, let it cool and peel the potato. Set aside.
  • Sieve the Besan (chickpea flour) – For any Namkeen that you make, it’s very important that you sieve all flours that go into it. This prevents oil bursts and such. So sieve the besan at least twice before you begin making this.
  • Sort the mint leaves- Sort the mint leaves and wash them. Pat them dry with a clean kitchen towel and set aside.
  • Heating the oil- Begin heating the oil parallelly when you are kneading the dough. Read our recipe notes for more on this.
  • Line a Colander- Place a few kitchen paper towels on a colander and keep it ready. This will be handy when you finish frying.

Pro Tip:

I have this habit of bringing out all my Muruku press and its allied accessories two weeks before Deepavali. Then, I scrub them clean and let them dry in the sun. Once it is dry, i oil them lightly and I m ready for my Muruku business.

Can I make Aloo Bhujia without a Sev Machine?

I have a Murukku Press that has about 10 different plates to make different Namkeen. I strongly recommend using this for best results.

But if you cannot source this Sev Machine, then you can try grating the dough over a carrot grater directly into the oil. I have seen people use this method but i have not personally tried it. 

So, please exercise caution if you do resort to using this method.

Ingredients- Substitutes/ Replacements

  • Besan– Also called as Gram flour or chickpea flour. This is our main ingredient. You can find Besan in most Indian stores. Besan is also called as Kadala Maavu in Tamil.
  • Potato– I have used a regular Holland Potato in this recipe today. But pretty much any variety will work. You can replace each potato with 2 tbsp potato starch if you do not have potatoes. You will need more water than mentioned here if you use potato starch as a replacement. You can also use mashed potatoes.
  • Mint leaves– These give a nice refreshing Chatpata flavor to this recipe. So please try not to skip it. I wont recommend adding dried mint leaves.
  • Black Salt/ Kala Namak– This again gives an earthy flavor. But feel free to skip it if you don’t have it. However, please remember to adjust the salt accordingly.
  • Lemon juice– gives a tangy taste to the Bhujia and is highly recommended.
  • Chaat Masala – This is the spice powder added to all chaat recipes. You can this in many Indian stores. This is the basic flavoring for this recipe and i will not recommend omitting this.
  • Salt– We are adding two types of salt in this recipe. One is the Kala Namak and the other is the regular table salt. So please exercise caution in adding salt to the dough.

Method

Making the potato paste

Assuming that you have the boiled potato ready, combine the potato, spice powders (red chilli powder, turmeric powder, chaat masala etc), green chili, lemon juice and mint leaves in a blender. Add water and grind this to a smooth lump free paste.

Mixing the dough

Once done, sieve the besan well. Now, combine the sieved besan and the ground paste in a mixing bowl.

How to make Aloo bhujia step by step?

Now, slowly incorporate the ground paste into the besan and mix into a smooth crack free dough. Parallelly, heat a pan with oil for deep frying.

It is okay if the dough is slightly sticky. If you are finding the mixing to be difficult, wet your hands and continue to mix the dough.

Filling the Sev press with the dough

Once the dough is ready, grease the Sev press. Shape a ball of the Bhujia dough into a log and put it in. Close the press. 

How to make Aloo bhujia step by step?

Frying 

Check the oil temperature first before piping the sev in. To do this, pinch a small piece of dough and drop it into the oil. If it comes floating to the surface immediately, that is the right heat.

When the oil is hot, squeeze the dough in circles into the oil directly. Fry these on low heat always to avoid burning. And do not squeeze the dough in overlapping fashion.

Flip the Bhujia midway while frying to ensure that it is cooked evenly.

How to make Aloo bhujia step by step?

How to find out if the Aloo Bhujia is fried correctly?

The Bhujia will float on the surface and the oil will not have any more bubbles on the surface. This means that the Bhujia is completely fried. Another indication is that there will be no sizzling sound from the oil when its completely fried.

Once one batch of Bhujia is fried, drain on a kitchen towel. Let it cool down for a bit. Then break them down into smaller pieces. Store in a clean airtight jar. Repeat the same process with the remaining dough.

How to make Aloo bhujia step by step?

Watch Aloo Bhujia recipe video

Aloo Bhujia- Potato sev served in white bowls with chai
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Aloo Bhujia

Aloo Bhujia- A crispy vegan gluten free Namkeen that can be made in a jiffy for Diwali. Makes a fabulous Chai time snack.
Prep Time10 minutes
Cook Time1 hour
Course: Snack
Cuisine: North Indian
Servings: 4

Equipment

  • Sev Press ( Check out our Amazon shop to know which is ours)
  • Frying Pan
  • Slotted ladle
  • Colander
  • Mixing bowl

Ingredients

For the Potato Paste

  • 2 medium size Potatoes boiled and peeled
  • 10 mint leaves
  • 1 tsp Chaat masala
  • 1 tsp Chili Powder
  • 1 tsp Turmeric powder
  • 1 tsp Black salt
  • 1 tbsp Lemon juice

For the dough

  • 1 c Besan
  • 1 recipe Potato paste
  • 1/2 tsp Salt or to taste

For frying

  • 250 ml Vegetable oil or Cold-pressed peanut oil

Instructions

Grinding the mixture

  • Combine the potato, spice powders, green chili, lemon juice and mint leaves in a blender. Add water and grind this to a smooth lump free paste.

Making the dough

  • Once done, sieve the besan well.
  • Now, combine the sieved besan and the ground paste in a mixing bowl.
  • Slowly incorporate the ground paste into the besan and mix into a smooth crack free dough. Parallelly, heat a pan with oil for deep frying.
  • It is okay if the dough is slightly sticky. If you are finding the mixing to be difficult, wet your hands and continue to mix the dough.

Filling the Sev Press

  • Once the dough is ready, grease the Sev press. Shape a ball of the Bhujia dough into a log and put it in. Close the press.

Frying the Bhujia

  • Check the oil temperature first before piping the sev in. To do this, pinch a small piece of dough and drop it into the oil. If it comes floating to the surface immediately, that is the right heat.
  • When the oil is hot, squeeze the dough in circles into the oil directly.
  • Make sure the flame is always on low. And do not squeeze the dough into the oil in an overlapping fashion.
  • Flip the Bhujia midway while frying to ensure that it is cooked evenly.
  • The Bhujia will float on the surface and the oil will not have any more bubbles on the surface. This means that the Bhujia is completely fried. Another indication is that there will be no sizzling sound from the oil when its completely fried.
  • Once one batch of Bhujia is fried, drain on a kitchen towel. Let it cool down for a bit. Then break them down into smaller pieces.
  • Store the fried Bhujia in clean and dry airtight container.
  • Repeat the same process with the remaining dough.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Mullangi Thokku | Radish Masala Recipe

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Step by step guide to make Mullangi Thokku- Radish Masala- An easy South Indian style Daikon curry. This tangy and slightly spicy Radish curry uses Daikon Radish and whole spices like fennel. Pair this naturally vegan and gluten-free with steamed rice or piping hot Chapatis.

Mullangi Thokku- Radish Masala served in a dull grey bowl placed on a wooden table

Mullangi Puli Thokku- Radish Masala

This is an easy vegan and gluten-free side dish. You can make this with both Daikon radish and the pink radishes. The baby radishes also work very well here.

We also call this as Radish masala or Mullangi Puli Thokku too. 

As the name suggests, this is a slightly tangy dish.

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Ingredients 

Radishes 

Mullangi is Radish in Tamil. Mullangi is called as Mooli in Hindi. There are two types of radishes that we can find in India. The white one; also called as Daikon radish is the most common.

The pink ones are not very widely available. I remember carrying pink radishes from Coimbatore to Vadodara while we lived there.

We love Radish here at the Praveens household. Needless to say, Radish sambar ( Mullangi Sambar) is our favorite Sambar.

I have used Daikon radishes to make this vegan Mullangi Masala. You can also use pink radishes.

Tamarind Paste

I have used concentrated tamarind paste in this recipe. This is store-bought. You can also use the traditional Puli Karaichal to make this thokku. Check our substitutes for knowing how.

Sesame Oil

Cold-pressed sesame oil adds a fantastic flavor to this Mullangi Masala. I highly recommend using this for amazing flavors in the thokku.

Method

Tempering:

Our first step is tempering the thokku. To do this, heat a pan with sesame oil. Pop the mustard seeds and add the fennel seeds along with the curry leaves. 

Mullangi Thokku- step by step

Making the gravy:

Now add the chopped shallots and garlic. Fry till shallots turn pink and translucent. 

At this stage, add the spice powders. Mix well. Cook on low flame for 30 secs.

Tip in the chopped tomatoes next and cook till the tomatoes become mushy.

Now add tamarind paste and salt. Mix well.

This is the gravy for our Radish masala.

Mullangi Thokku- step by step

Cooking the radish

Now that our gravy is ready, our next step is cooking the radish along with the gravy to infuse flavors.

Add the sliced radish to the pan and mix well. Make sure the masala coats the radish well.

Once this is done, add 1 c water and salt.

Simmer this for 10 mins or until 90% of the water is absorbed and the radishes are fork-tender. 

Mullangi Thokku- step by step

Our Mullangi Thokku is now ready to be served.

Serving suggestions 

This  Thokku pairs well with rice and sambar. You can serve it on its own with steaming hot rice and poppadums. This works well as a side dish for Chapatis too.

Mullangi Puli Thokku tastes best with curd rice.

Find our Curd Rice recipe here:

Fortified Curd Rice~ BM13 Day 7

More Thokku Recipes

Garlic Thokku

Onion Thokku

Tomato Thokku

Mullangi Thokku; Radish masala served with rice on a plantain leaf

Substitutes 

  • Tamarind Paste– You can substitute this with the regular Tamarind extract that we use for making sambar. Soak a small marble size tamarind in 1 c warm water for 15 mins. Smash the tamarind well along with the water. Strain this liquid. Discard all fibres. And use in place of the tamarind paste.
  • Sesame Oil– Any neutral-flavored vegetable oil works best in this Thokku.
  • Shallots– You can substitute the shallots with 1 c finely chopped regular onions.
  • Tomatoes- Use ripe red tomatoes for best taste in this recipe.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Mullangi Puli Thokku? Loved it? Then please rate this recipe and leave a comment.

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

 

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4.34 from 3 votes

Mullangi Thokku- Radish Masala

Mullangi Thokku is an easy vegan and gluten free South Indian style Radish curry.
Prep Time10 minutes
Cook Time20 minutes
Course: Accompaniments
Cuisine: Indian- South
Servings: 4

Equipment

  • Frying Pan

Ingredients

  • 1.5 tbsp Sesame oil cold pressed
  • 1/2 c Peeled and sliced shallots
  • 1 sprig Curry leaves
  • 4 cloves Garlic chopped roughly
  • 1 tsp Turmeric powder
  • 1.5 tsp Red chili powder
  • 1 tsp Coriander powder
  • 1/2 c Finely chopped tomato
  • 1.5 tsp Tamarind paste
  • 1 tsp Salt or to taste
  • 200 g Radish peeled and sliced 1.25 c approximately after slicing
  • 1 c Water

Instructions

Tempering

  • Our first step is tempering the thokku. To do this, heat a pan with sesame oil. Pop the mustard seeds and add the fennel seeds along with the curry leaves.

Making the gravy

  • Now add the chopped shallots and garlic. Fry till shallots turn pink and translucent.
  • At this stage, add the spice powders. Mix well. Cook on low flame for 30 secs.
  • Tip in the chopped tomatoes next and cook till the tomatoes become mushy.
  • Now add tamarind paste and salt. Mix well.
  • This is the gravy for our Radish masala.

Cooking the radish

  • Now that our gravy is ready, our next step is cooking the radish along with the gravy to infuse flavors.
  • Add the sliced radish to the pan and mix well. Make sure the masala coats the radish well.
  • Once this is done, add 1 c water and salt.
  • Simmer this for 10 mins or until 90% of the water is absorbed and the radishes are fork-tender.
  • Our Mullangi Thokku is now ready to be served.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Ellu Sadam Recipe| Ellodarai

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HOW TO MAKE ELLU SADAM?

Ellu Sadam- Ellodharai is a very easy rice-based dish made with sesame seeds based spice powder.

Ellu sadam- A simple vegan rice-based dish made with a sesame seeds based spice mix, served in a tiffin box placed on a bamboo basket against a brown backdrop.

What is Ellu Sadam?

Ellu in Tamil means sesame seeds and Sadam in Tamil means rice. Roughly translated, Ellu Sadam is a quick rice-based dish made with freshly ground spice powder.

Ellodharai

Some people call this Ellu Sadam, Ellodharai too. Ellu+ Odharai makes Ellodharai. Generally, Kalandha sadam names are very commonly suffixed with ‘Odharai’.

That s why we have Puliodharai, Milagoharai/ Milagodharai.

Ellu Sadam as Neivedyam 

The Navratri Golu in South India is a very popular festival. Golu is a display of dolls. In the Southern states of India, it is a common practice to exhibit dolls during the Navratri.

This custom is practised widely in Tamil Nadu, Karnataka and Andhra. Some people in Andhra keep Golu even during Sankranti festival.

Poojas, reciting hymns and festive clothes are all synonymous with Golu. While Sundal is the most common Neivedyam offered to the Devi, rice-based dishes like this sesame seeds rice and easy sweets are also a part of the customary Prasadam ritual.

Ellu sadam- A simple vegan rice-based dish made with a sesame seeds based spice mix, served in a tiffin box placed on a bamboo basket against a brown backdrop.

Best time to enjoy Ellu Sadam

Ellu or sesame seeds is believed to increase body heat in Ayurveda. So it s better to eat this delicious dish during winters.

Also, sesame seeds are a plant-based calcium-rich source that can be added to curries to give a nutrition boost and flavor boost.

Ellu Sadam- Kanu Pongal Idea too!

You can also make this delicious and quick sesame seeds rice for the Kanu Pongal or the Kaanum Pongal platter too.

Recipe at a glance:

With simple ingredients available right in your pantry, this recipe becomes such an easy Prasadam or Neivedyam idea.

Spice Powder

We are going to be using a combination of dals/ lentils along with sesame seeds to make our spice powder. We ll also be using dry red chili for heat.

You can use this spice powder just like how you use Idli Podi too. 

Store leftover Ellu Podi in a clean and dry air tight glass container. This powder stays fresh for up to 10 days. You can also add this powder in any of your dry vegetable curries for added flavor.

Rice

Traditionally, we make this with cooked and cooled short-grained rice. But if you are unable to source these varieties, you can use long-grained rice like Basmati too.

I have used short-grain Sona Masoori variety to make my Ellu Sadam today. You can also use other short-grain variety rice like Ponni or Jeera Samba to make this.

Oil

For best flavors and taste, please cook this sesame seeds based rice in cold-pressed peanut oil. In case you are unable to source peanut oil, sesame oil or Nallennai or Til ka Tel is a good substitute.

Please note that sesame oil may give a slight overpowering sesame taste and a subtle hint of bitterness in the recipe. This is because we are using sesame seeds too and these have some bitter taste in them.

Let us now see how to make Ellu Sadam step by step

Time needed: 20 minutes

A stepwise walk through for making Ellodharai-

  1. Making the spice powder

    The first step in making Ellu Sadam is dry roasting the ingredients. We are going to add channa dal, urad dal and the sesame seeds to a cast iron pan and dry roast them on low flame.
    When the dals are halfway roasted and the sesame seeds begin to pop, we ll be adding the dry red chilis and quickly roasting them for 30 to 40 secs.
    Once the ingredients are roasted, transfer them to a blender and allow them to cool.
    how to make ellu sadam- a step by step tutorial

  2. Prepping the rice.

    Our next step will be cooking the rice. Wash the rice well under running water till water runs clear. Now add 1.75 c water and pressure cook this for 3 whistles. Once done, switch off flame. Let pressure release naturally.
    When the pressure releases, open the cooker and spread the cooked rice on a plate. Drizzle 1.5 tsp peanut oil or vegetable over the rice and gently fluff with a fork.
    Let the rice cool completely.
    While the rice cools down, let s grind the spice powder.
    Add salt to the roasted spices and grind to a slightly coarse powder. Your powder should resemble the texture of Idli Podi.
    Once done, set aside.
    how to make ellu sadam- a step by step tutorial

  3. Tempering

    Let s heat a pan with peanut oil. Add raw peanuts to the pan when the oil is hot. Saute the peanuts till they begin to turn a light brown. This takes 1 to 2 mins.
    Now add the mustard seeds and when they pop, add the channa dal and urad dal along with the curry leaves.
    Fry the dals till they turn golden.
    When the dals are golden, add the cooked rice and the ground spice powder.

    how to make ellu sadam- a step by step tutorial

  4. Mixing the Ellu sadam

    Mix the rice, tempering and spice powder evenly.
    While mixing, keep the flame at the lowest possible. Mix gently and slowly, making sure not to break the rice grains.
    how to make ellu sadam- a step by step tutorial

Frequently Asked Questions on Ellodharai:

Can i use either white or black sesame seeds ?

Yes. If you don’t have both black and white sesame seeds, then please use either one- black or white to make Ellu Sadam.
Black sesame seeds have a slightly pronounced bitter taste. So kindly use 1 tsp lesser than the quantity of white sesame seeds mentioned.
For eg, if you are substituting 1 tbsp white sesame seeds with black sesame seeds, then please use only 2 tsp instead of 1 tbsp.

Can we make Ellu Sadam with Basmati rice?

Yes, Basmati rice works well too.

How long can the Ellu Sadam Podi/ Ellu Podi be stored for? Can this be made in advance?

You can make this podi in advance and store it up to ten days.

Why have both white and black sesame seeds been used in this Ellu Sadam recipe?

White sesame seeds are less bitter in taste and have a nuttier flavor.
Black sesame seeds are more nutrient dense, have a pronounced Sesame flavor and slighly more bitter. They also add a nice color to the dish.
I have used both varieties to bring a balance of flavors and a beautiful deep golden brown color in this Ellu Sadam.

Some things to remember:

  • Roasting the sesame seeds– It s very important to roast the sesame seeds until they begin to pop. This helps reduce bitterness.
  • Cooled rice-Always make sure that you use only completely cooled rice. Hot or warm rice tends to clump up and break easily.
  • Pressure cooking rice-While pressure cooking rice, do not cook for more than three whistles. Also, wait for pressure to release naturally. Do not be tempted to release the pressure manually. This way, you can definitely get fluffy rice.
  • Oil on rice-Do not skip the step of drizzling some oil over the rice and fluffing it gently. This step helps to keep the grains separate.
  • Frying peanuts-Adding the peanuts to the oil before adding other ingredients for tempering makes sure that the peanuts are roasted evenly and crunchy.
  • Tempering-If you add the peanuts after adding the tempering, the channa dal and urad dal may become too brown and burnt in appearance because peanuts take longer to fry ( roast)

If you are looking for more Kalandha Sadam or Variety rice ideas, then check out our

Carrot lemon rice

Karuvepillai Sadam

Verkadalai Sadam

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Ellu Sadam? Loved it? Then please rate this recipe and leave a comment.

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

Recipe for Ellodharai

Ellu sadam- A simple vegan rice-based dish made with a sesame seeds based spice mix, served in a tiffin box placed on a bamboo basket against a brown backdrop.
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Ellu Sadam

Ellu Sadam, also called as Ellodharai, is a vegan South Indian dish. Made with the goodness of Sesame seeds. Makes a great dish for Prasadam or Neivedyam during Navratri Golu and other Poojas.
Prep Time20 minutes
Cook Time25 minutes
Course: entree
Cuisine: South Indian
Servings: 3

Equipment

  • Pressure cooker
  • Frying Pan
  • Blender

Ingredients

For The Spice Powder

  • 1 tbsp Channa dal
  • 1.5 tbsp Whole white urad dal
  • 1.5 tbsp White sesame seeds
  • 1 tbsp Black sesame seeds
  • 4 to 6 dry red chili I used Byadagi variety here.
  • 2 tsp Salt or to taste

For The Rice

  • 1/2 c Sona Masoori raw rice refer post for more details
  • 1 c water
  • 2 tsp Peanut oil or vegetable oil

For Ellu Sadam

  • 1.5 tbsp Cold pressed peanut oil
  • 4 tbsp Raw Peanuts
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 10 curry leaves
  • 3 to 4 tbsp Freshly ground Ellu Podi
  • 2 to 2.25 c Cooked and cooled rice.

Instructions

Making the Ellu Podi( Sesame seeds spice powder)

  • Heat a cast iron pan.
  • Add the dals and sesame seeds.
  • Keep the flame at the lowest.
  • Now, begin dry roasting the dals and sesame seeds until dal begins to brown. Keep stirring to avoid burning.
  • After 1 to 2 mins, the sesame seeds will start popping. At this stage, tear the chili and add them to the pan.
  • Now roast all this together for about 30 to 45 secs or until chilis begin to appear puffy. Takes roughly 30 to 40 secs.
  • Transfer all the roasted ingredients to a blender.
  • Let cool. Add salt.
  • Now, grind to a coarse powder. The powder should not be too smooth.
  • Our Ellu Podi is now ready.

Cooking the rice

  • Wash the rice thoroughly in running water till water runs clear.
  • Add 1 c water to this and pressure cook for 3 whistles.
  • Switch off flame once done and let pressure release naturally.
  • When the rice is ready, transfer it to a wide plate.
  • Drizzle 2 tsp oil over it and fluff it with a fork. Let the rice cool completely.

Making Ellu Sadam

  • Heat a pan with cold-pressed peanut oil.
  • Add the raw peanuts ( groundnuts) and fry for a min or two.
  • When the peanuts begin to change color, add the mustard seeds.
  • When the mustard seeds begin to pop, add the urad dal and channa dal along with the curry leaves.
  • Now add cooked rice, the ellu podi and mix well but gently.
  • Our Ellu Sadam is now ready to be served.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Makhane Ki Kheer| Makhana Kheer

By 1 Comment

HOW TO MAKE MAKHANE KI KHEER?

Makhane Ki Kheer- Makhana Kheer is an Indian dessert made with foxnuts or lotus seeds.

Makhane Ki kheer served in a wooden bowl placed on a wooden plate with makhane in the background

Makhane Ki Kheer- Makhana Kheer

Makhane or Makhana is called as foxnuts in English. These are also called as lotus seeds. They resemble popcorn in texture. Many eat this during the Navratri or the Vrat season.

This Makhana kheer is a delicious Indian style dessert made with these foxnuts.

We also call this Makhane ki kheer as Vrat ki kheer or Upvas Kheer.

What exactly is Makhana?

Makhana is often quoted as foxnuts in English. Foxnuts is the name of the plant Prickly Waterlily.

This plant produces these seeds; Makhana, which is starchy and edible. You can use these foxnuts to make delicious vegan and gluten-free snacks like Roasted Makhana.

Or simply make this lip-smacking dessert that uses only 2 tbsp ghee.

Makhane Ki kheer served in a wooden bowl placed on a wooden plate with makhane in the background

Let s talk Kheer

Kheer is like an ode to all the Indian desserts. It is a pudding that is usually made by reducing milk

We also add some kind of carbs or proteins- Channa dal, moong dal, rice, vermicelli, and so on.

I love kheer for many reasons-

It is easy to make.

It feeds a crowd easily. You can double or triple the recipe easily. And that applies to this yummy Makhana kheer too.

And you can pretty much make Kheer with anything- from Sabudana to Makhana to carrots.

Check out these Kheer recipes that are ideal for eating during this Navratri season.

Sabudana Kheer

Carrot Kheer

Almond Cashew Kheer

Featured in this recipe:

Apart from the foxnuts used here, this recipe features regular pantry staples.

Full fat milk

I recommend using full-fat milk in this recipe. We are not going to reduce the milk in volume by 1/2 or 1/3. Instead, we are going to thicken it by simmering for a while.

So full-fat milk works best in this delicious recipe.

Sugar

I have used regular white sugar to make this kheer here. You can also use raw cane sugar to make this recipe.

Evaporated Milk

Evaporated milk is made by removing about 60% of the water content in milk. This does not have any sugar added to it.

While some recipes for kheer call for condensed milk, I love using evaporated milk. It gives a richness to the recipe without adding extra sweetness.

You can also use evaporated milk in curries, soups, and smoothies for a rich creamy texture and flavor.

Nuts

South Indian kheer recipes call for frying the nuts in ghee and adding them in the end.

North Indian kheer recipes involve adding chopped nuts to the kheer without frying them.

It took some time for me to wrap my head around this concept of adding nuts without frying.

But now, there is no looking back. I love the flavor these garnishes add to the kheer.

In this Makhana kheer recipe, I have used chopped almonds, cashews, and pistachios as a garnish.

Makhane Ki kheer served in a wooden bowl placed on a wooden plate with makhane in the background

Substitutes and Suggestions:

Evaporated Milk– You can substitute evaporated milk in this kheer with 1/3 cup condensed milk.

If you do this, please remember to use only 1/2 the sugar mentioned in this recipe.

Full fat milk– Use full-fat milk for best results.

However, if you are particular about the calorie counts, then use low-fat milk and just 1/2 the quantity of evaporated milk mentioned here.

Nut-free Makhana Kheer– If you are allergic to nuts, then feel free to skip the nuts added at the end as a garnish.

Instead, add a few slices of banana before serving for a different flavor.

Saffron– This lends a delicate flavor to this kheer recipe. If you do not have saffron on hand, you can use 1 tbsp Badam milk mix or Thandai mix to flavor this kheer.

Or you can skip the saffron and just use cardamom.

It will taste just as delicious without the saffron too.

Let s now check how to make Makhana Kheer step by step

Roasting the Makhana:

We are first going to heat a pan with ghee and when the ghee melts, we are going to add in the Makhana and roast it on low flame until they turn crunchy.

The makhana should not become golden brown. We are just going to roast it till they turn a very light brown and crunchy.

Remember not to leave the makhana when roasting because they burn quickly.

This takes about 5 to 7 mins on low flame. Once the makhana ( foxnuts) are roasted, let s transfer it to a blender, let it cool and grind them to a coarse powder.

Roasting Makhana for Makhane ki Kheer

We are going to use the Pulse mode to grind our makhana to get some texture in our kheer.

Boiling and thickening the milk

Once the makhana has been roasted, our next step is to boil and thicken the milk. Let’s add the milk to the same pan in which we roast the makhana.

Let us flavor the kheer by adding cardamom and saffron strands. After we add crushed cardamom and saffron, allow the milk to come to a rolling frothy boil.

Adding Sugar

When the milk comes to a frothy boil, add the sugar and mix well. Make sure that the sugar is completely dissolved. To do this, continue to boil the milk for 2 to 3 mins.

Evaporated Milk

Once the sugar dissolves, add the evaporated milk and mix well. Simmer for 4 to 5 mins until the milk thickens a bit.

Mixing the makhana into the kheer

As soon as the milk has thickened, add the powdered makhana. Mix well.

Now continue to cook the kheer till the makhana absorbs the milk and softens up. This takes 3 to 4 mins.

Garnishing

Once the makhana has cooked, switch off the flame. Add the chopped nuts and mix well.

adding evaporated milk and garnishing Makhane ki kheer

Serving suggestions for Makhane ki kheer

Allow the kheer to become warm or chill it in the fridge for a few hours before serving.

Watch our video on Youtube on how to make this delicious kheer for a better understanding of the recipe.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Sabudana Kheer? Loved it? Then please rate this recipe and leave a comment.

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Recipe For Phool Makhana Kheer

Makhane Ki kheer served in a wooden bowl placed on a wooden plate with makhane in the background
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5 from 2 votes

Makhane Ki Kheer

Makhane Ki Kheer or Makhana kheer- a delicious creamy Indian style pudding made with foxnuts. Ideally eaten during the Navratri or the Vrat season.
Prep Time5 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: North Indian
Servings: 3

Equipment

  • Sauce Pan
  • Blender

Ingredients

  • 2 tbsp Ghee Clarified butter in English
  • 1.25 c Makhana Also foxnuts or lotus seeds
  • 3 c Full-fat milk 750 ml
  • 4 pods Green cardamom crushed
  • 6 to 7 strands Saffron
  • 7 tbsp Sugar Adjust according to your sweet palate.
  • 1 c Evaporated milk 250 ml
  • 2 tbsp Chopped nuts A mix of chopped almonds, pistachios and cashews can be used

Instructions

Roasting the Makhana

  • Heat the ghee in a heavy bottomed pan.
  • Once the ghee melts, add the makhana and mix well. Keep the flame at the lowest. Make sure the makhana is coated in the ghee evenly
  • Continue to roast the makhana on low flame till they turn a very pale brown and crunchy.
    This takes between 5 to 6 mins on low flame.
  • Once the makhana is all roasted and crunchy, transfer to a blender and allow it to cool.
  • When cool, powder it coarsely using the PULSE mode and grinding in short bursts for 10 secs.
  • Set aside.

Prepping The Milk

  • Add full fat milk, crushed cardamom and saffron to the pan.
  • Bring the milk to a frothy rolling boil.
  • Add sugar and mix well.
  • Continue to simmer the milk for 3 to 4 mins until it thickens a little.
  • Now add the evaporated milk and mix well.
  • Simmer for 2 mins.

Cooking the Makhana

  • Now add the powdered makhana and mix well.
  • Simmer for a few mins until the milk again comes to rolling boil and the makhana softens up.
  • This again takes 3 to 5 mins.
  • When done, switch off the flame.

Garnishing

  • Add chopped nuts and mix well.

Serving Suggestions

  • Allow the kheer to become warm or chill it in the fridge for a few hours before serving.

Video

Notes

Please read the post for substitutes and serving suggestions.
Please note that I m not a qualified dietician or nutritionist. The calorie values mentioned here are just an estimate and has been provided as a courtesy.

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Beach Sundal | Thenga Manga Pattani Sundal Recipe

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HOW TO MAKE BEACH STYLE THENGA MANGA PATTANI SUNDAL?

Beach Sundal – How to make beach style Thenga Manga Pattani Sundal?

Beach sundal- Thenga manga sundal made the beach style and served in a paper cone

Thenga Manga Pattani Sundal

Beach sundal has different meanings for different people. Let me get to that in a while. But first, let s understand what exactly does beach have to do with Sundal?

What is Sundal?

Sundal is a dish that is made with dried beans in the Southern states of India. Sundal is also called as Usili in Karnataka.

You can make Sundal with pretty much any dried bean after hydrating it. There are umpteen ways to make this protein rich snack.

The most common ingredients in a Sundal are dried beans that are hydrated and cooked, coconut and a basic tempering with an ingredient like ginger to reduce flatulence.

Generally, all dried beans are gassy in nature and hence, its customary to add asafetida or ginger to reduce flatulence.

Back to Beach Style Thenga Manga Pattani Sundal

There s something magical  in beach sundal . It is called Beach sundal because its widely sold on the Marina beach, Chennai.

While the ingredients are the same everywhere, the taste is phenomenally different. Maybe its salty breeze or the blue and almost turbulent ocean or the lanky teenager who sells the sundal in a battered steel canister. 

So the next time you are in Chennai, make sure you head to Marina beach and indulge yourselves in some Beach style Pattani Sundal.

beach sundal

Thenga Manga Pattani 

Thengai/ Coconut

If you are wondering what is this Thenga Manga Pattani, then let me bring you up to speed.

Thenga means coconut. This Beach sundal uses fresh coconut. While some people add finely chopped pieces of coconut, we can also use fresh coconut that has been shredded or grated too.

If you do not have access to freshly grated coconut or fresh coconut, then use frozen shredded frozen coconut after thawing it.

Mangai/ Raw mango

Make sure you use sour raw mango to make this Sundal.

I highly recommend using Thotapuri mangoes or Kizhimooku Mangai in this protein packed dish. These mangoes have a hint of sweet in them that elevates the taste of this Sundal.

Pattani/ Peas

Pattani means peas. Like i mentioned earlier, Sundal uses dried beans or pulses or legumes. 

Both white and green dried peas work well in this Beach sundal. 

Frequently asked questions about Thengai Mangai Pattani Sundal

Can we use white or green peas in this sundal?

Yes, both varieties work well. Just make sure that the peas are not very old. Older beans take longer to cook and have a slight bite to them even after pressure cooking.

How do i use the Dried peas to make this beach style Sundal?

Wash and soak the dried peas for 6 to 8 hrs. Once done, drain the water used for soaking.

Combine the hydrated peas with 2.5c water and salt. Pressure cook for 4 to 5 whistles and release pressure naturally.

Can we use frozen fresh grated coconut to make Sundal?

You can use frozen fresh coconut after thawing it. To thaw frozen grated coconut, measure out the required amount and leave it in the fridge for 2 hrs or in room temperature for 20 to 30 mins.

Please note that larger quantities of frozen coconut take longer to thaw.

I do not have raw mango. I m not able to source Thotapuri raw mango to make this Thenga Manga Pattani Sundal. What can i do?

If you do not have raw mango, you can still make this Beach sundal. Only, your sundal will not be Thenga Manga Pattani Sundal and it will become Pattani sundal.

If you are not able to source Thotapuri raw mango, use any raw mango that is sour to make your Beach sundal.

beach sundal also known as thenga manga pattani sundal

If you are looking for more recipes that use dried peas or Pattani, then check out these recipes:

 
 
 
 

If you are looking for more Sundal ideas to serve during this Navratri, then check out these recipes:

 
 
 

beach sundal- also called as thenga manga pattani sundal
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5 from 2 votes

Beach Sundal - Thenga Manga Pattani Sundal

Beach Sundal - Popularly known as Thenga Manga Pattani sundal is a snack that is usually served during the Navrathri Golu season.
Prep Time8 hours
Cook Time40 minutes
Soaking Time8 hours
Course: Snack
Cuisine: South Indian
Servings: 4

Ingredients

  • 1 c Dried green peas soaked overnight
  • 4 c water for soaking
  • 1/2 c Raw mango chopped finely
  • 1 tsp Salt or to taste
  • 2.5 c water for pressure cooking the peas

To Grind Together Without Adding Water

  • 1/4 c Coconut grated
  • 6 Green chilies
  • 1.5 tsp Peeled and grated ginger

Tempering

  • 1 tbsp Oil Coconut oil or peanut oil is highly recommended.
  • 1 tsp Mustard seeds
  • 2 tsp Urad dal
  • 1/8th tsp Hing
  • 10 Curry leaves
  • 1 tsp Salt to taste or to taste

Instructions

Soaking The Peas

  • Wash the dried peas in running water 2 times. Discard all water.
  • Add 4 c water to this and let this soak for at least 6 to 8 hrs.

Pressure cooking the peas

  • Pressure cook the soaked peas along with 2 cups of water and salt until tender. Takes about 4 to 5 whistles.

Grinding the spice paste

  • In the meanwhile, grind together the coconut, ginger and green chilies without adding water in a blender to a coarse paste.
  • Set aside.

Tempering the Sundal

  • Once the peas are done, heat oil in a pan and pop the mustard seeds.
  • Add the urad dal next and wait till it turns a light brown.
  • Add the hing, curry leaves next.
  • Now, add the peas and mix well.
  • Add the coconut paste and salt to taste and mix well.
  • Cook covered for 30 secs.
  • Now, add the chopped raw mangoes and mix again.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Pachai Payaru Sundal | Navratri Recipes

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How To Make Pachai Payaru Sundal?

PACHAI PAYARU SUNDAL- GREEN MOONG DAL SAUTEED WITH COCONUT IN A MILD TEMPERING. GF. VEGAN

pachai payaru sundal

Pachai Payaru Sundal or Green moong dal sundal is another easy sundal or usili that can be made as Neivedyam during Navratri Golu days.  This has always been my favorite sundal since childhood. I love how the moong dal becomes almost buttery soft and merges so well with tempering and the sweetness of freshly grated coconut.

On the 2nd day of Navratri, Goddess Kowmari or Rajarajeshwari is worshipped. Puliodharai and Puttu are prepared as neivedyam. Each day of the Navratri celebrates one avatar of Goddess Durga and is dedicated to one planet in our solar system. In south India, we make one sundal like this Pacha Payaru sundal and one sweet along with a rice preparation as Neivedyam.

The reason why sundal is made is because, the navadhanyams or the 9 sacred grains are also celebrated during this time. That way, this moong dal s offered to the planet Mercury.

Shall we now see how to make Pachai Payaru Sundal step by step?

Soak the green moong dal for 4 to 6 hours in enough water. Once hydrated, drain the water completely, wash it again.

Pressure cook this along with salt and 4 to 5 c of water for 3 to 4 whistles until the dal becomes soft. Make sure not to over cook it.

Once done, drain the moong dal completely in a colander.

Pulse together 1/4 inch piece of ginger, 1 to 2 green chilies and freshly grated coconut in a mixie. Do not add any water. I grind this because kids may find the sight of chilies unappealing.

Heat a pan with oil. Add asafoetida. Pop the mustard and add the urad dal. Once dal browns, add curry leaves.

Now, add the moong dal and mix well.

Now, add the ground coconut mixture to the moong dal and mix well.

Serve hot.

pachai payaru sundal

If you are looking for more sundal recipes, then check out chickpeas sundal, butter beans and peanut sundal and mixed beans sundal.

Recipe For Pachai Payaru Sundal

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Pachai Payaru Sundal | Navratri Recipes

Pachai Payaru Sundal aka Green moong dal sundal is a simple stir fry using hydrated whole moong beans, fresh coconut and a simple tempering. It is an ideal Neivedyam for Navratri Golu.
Prep Time6 hours
Cook Time30 minutes
Total Time6 hours 30 minutes
Course: Mains
Cuisine: Indian
Servings: 4
Author: Anusha Praveen

Ingredients

  • Pachai Payaru whole green moong dal 3/4 c
  • Freshly grated coconut 1/4 c
  • Green chili 1 to 2
  • Ginger 1/4" piece
  • Curry leaves a few
  • Salt to taste
  • Oil 1 tbsp
  • Mustard seeds 1 tsp
  • Urad dal 2 tsp
  • Asafoetida perungayam a small pinch

Instructions

  • Soak the dal in enough water for 4 to 6 hours.
  • Drain thoroughly.
  • Wash once. Add about 3-4 c of water and enough salt and pressure cook for 3 to 4 whistles.
  • Let pressure release on its own.
  • Drain the water from the dal completely.
  • Pulse together 1/4 inch piece of ginger, 1 to 2 green chilies and freshly grated coconut in a blender. Do not add any water while grinding.
  • Heat a pan with oil. Add asafoetida. Pop the mustard and add the urad dal. Once dal browns, add curry leaves.
  • Now, add the moong dal and mix well.
  • Now, add the ground coconut mixture to the moong dal and mix well.
  • Serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Sabudana Kheer | Javvarisi Payasam

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Sabudana Kheer- A creamy grain free Indian dessert made with Sago pearls. Also referred to as Javvarisi Payasam in Southern India, this Kheer has a pudding like texture and packs a punch in terms of flavor. Widely consumed dish during the Vrat or the fasting season, this treat is something that you should absolutely try.

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Sabudana kheer- a creamy indian dessert made with sago pearls and milk. Served in a glass bowl placed on slate board.

An Ideal Food for Fasting

The Navratri fasts are generally rigorous in India. Most women go without meals for 9 days. They break their fast usually in the evenings and consume a Phalhari diet.

Phalhari or Falahari Food

Phalhari or Falhari simply means a fruit based diet. This is the most recommended diet on days of fasting. But there are people who cannot survive on just fruits for a whole day.

If you are someone who does work that involves a lot of physical labor, then this kheer may just be the right Vrat ka Khana for you .

Sabudana/Sago Pearls

Sabudana is a plant derivative. They are called as sago pearls in English. This is taken from the starch of tapioca, also known as the cassava root. Another kind, also called as Sago is taken from the Sago palm tree ( Sago cycad)’s starch. But you can eat both during Vrat as both are non grain plant derivatives.

Sabudana kheer- a creamy indian dessert made with sago pearls and milk. Served in a glass bowl placed on slate board.

Javvarisi Payasam

This kheer is also called as Javvarisi payasam in Tamil. This is a popular vrat ka khana recipe in Northern India. Javvarisi Payasam is made on the Neer Thumbo Habba amongst the Madhwa brahmins down south.

Ingredients

Milk

I recommend using whole milk or full fat milk to make the creamiest  kheer ever. But switching to milk that has lower fat content will not make any difference in this delicious kheer.

Sweeteners 

I have used dairy milk to make this kheer. So, I have stuck to the traditional White sugar for sweetening it. Adding jaggery to milk can cause curdling. This is why I wont recommend using jaggery in this recipe, especially for beginners.

Choosing Sabudana 

I have used medium sized Sabudana to make my kheer. Also, my Sabudana was fresh off the shelves off the supermarket. If your Sabudana is the nylon variety, that is the really small ones, cooking time will be less. If you use Sabudana that is old or slightly bigger, then the cooking time will increase.

Where to buy Sago?

You may be surprised to know that this is a widely consumed ingredient in many South Asian countries. So if you are living in US or Europe, check out your Asian stores. If you are living in Singapore, Malaysia or the surrounding areas, you can source sago pearls from any supermarket. Ask or look for Sago. They even have colorful pearls.

Why does my Kheer curdle?

Sometimes milk tends to curdle when you cook the sago pearls directly in the milk. In order to avoid this, it s very important to wash the Sabudana well before soaking.  Also, I cook the sabudana in water first and then add it to the milk. This helps in preventing curdling of milk in this Kheer.

More Kheer Recipes

Carrot Kheer

Semiya Payasam

Almond Cashew Kheer

More Fasting Recipes

How To Make Non Sticky Soft Sabudhana Kichdi

Method

Cooking the Sabudana

Our first step in making this kheer is to cook the sabudana. Wash the sabudana well until water runs clear. You will be able to prevent the kheer from thickening too much if you wash the sabudana well. This step helps to get rid of all the extra starch.

Once the sabudana is all washed, soak this for 2 hrs or until the pearls soften and swell up in volume. When this is done, heat a pan with water. Add the washed and soaked sabudana. Bring the water to a rolling boil, stirring now and then.

I recommend stirring the mixture to prevent the sabudana from sticking at the bottom. Continue to cook the mixture till the pearls become transparent and begin to float to the surface.

This process may take anywhere between 8 to 12 mins based on the type of Sago you are using. The older you sago, the longer it takes to cook.

Making Sabudana Kheer Step By Step

Draining the Sago

Once cooked, drain the cooked pearls in a colander and let stand till all water is fully drained.

Making the Kheer

Now, combine the cooked Sago along with boiled milk and cardamom.

Continue to cook this mixture on medium flame until the milk froths up. Once the milk froths up, reduce the flame and continue cooking till the milk reduces and thickens.

We are not looking to reduce the milk by half here. We are just thickening the milk by boiling it for about 5 mins. Once the milk has thickened, add the sugar and mix well. Simmer for 2 to 3 mins to thicken the kheer.

Garnishing

When the kheer has thickened, switch off the flame. Now heat a small pan with ghee. Add broken cashews and fry them to golden on low flame. Make sure that you don’t crank up the heat to avoid burning. When cashews begin to brown, add the raisins and fry for about 30 to 45 secs or until they plump up.

When the raisins are plump, add the nuts, ghee and raisins to the kheer. Return the kheer to the flame and simmer for 2 to 3 mins on low flame. Once done, switch off and serve warm.

This kheer thickens as it cools down. Adjust the consistency with some warm milk before serving if you find that it is too thick.

Sabudana kheer- a creamy indian dessert made with sago pearls and milk. Served in a glass bowl placed on slate board.
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5 from 2 votes

Sabudana Kheer

Sabudana Kheer- A delicious Pudding like Indian dessert made with Tapioca pearls and whole milk. Ideal for fasting because of high calories.
Prep Time4 hours
Cook Time30 minutes
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 218kcal

Equipment

  • Sauce Pan
  • Strainer/colander

Ingredients

  • 3 tbsp Sabudana Soaked for 4 hrs ( See Notes)
  • 2 c water
  • 2 c full fat milk Approx 400 ml
  • 2 Green cardamoms crushed
  • 1/4 c Sugar
  • 2 tsp Ghee clarified butter
  • 12 Cashew halves 6 whole cashews broken into halves
  • 2 tbsp Raisins

Instructions

Soaking The Sabudana

  • Wash the Sabudana thoroughly under running water until water runs clear.
  • Soak the Sabudana in just enough water to immerse it. I have used about 1/4 c water here.
  • Allow the Sabudana to soak for 4 hrs. When they are soaked, they will soften and swell up in volume. 3 tbsp medium sized Sabudana pearls yield 1/2 c Sabudana after soaking.
  • Once soaked, drain the sabudana of any excess water using a colander.

Cooking The Sabudana

  • Combine the water and soaked sabudana in a saucepan.
  • Cook on medium flame, stirring often to ensure that the pearls dont stick to the bottom.
  • Allow the water to come to a boil.
  • Once the water comes to a boil, continue to cook the pearls till they turn transparent and they begin to float to the top. This takes 8 to 10 mins approximately.
  • Once the pearls are cooked, switch off the flame and strain the pearls of all the water using a colander.

Making Sabudana Kheer

  • Combine the cooked sabudana pearls with milk and crushed green cardamom pods in a saucepan.
  • Cook this on medium flame for 5 to 7 mins , stirring often and wait for the milk to come to a frothy boil.
  • Once the milk froths and rises up, add the sugar and mix well.
  • Continue to cook the kheer till all the sugar dissolves and the mixture thickens slightly.
  • This takes roughly 3 to 4 mins.

Garnishing Sabudana Kheer

  • Heat a pan with ghee.
  • Add the cashews and fry till they turn a light brown.
  • At this stage, add the raisins, toss them well in the hot ghee and once they plump up, switch off the flame.
  • Add the fried cashews, raisins and the ghee to the kheer and mix well.

Simmering

  • Now, return the saucepan to heat.
  • Simmer for 3 mins on low flame, stirring occasionally to prevent the pearls sticking to the bottom.
  • Serve warm as a dessert. This also makes a great Prasadam for Poojas or the Navratri festival.

Notes

Will the soaking and cooking time for Sabudana differ?

Yes, the soaking and cooking time for Sabudana depends on the size, age and quality of the sago you are using.
If you use smaller varieties, both soaking and cooking time are shorter.
If you use medium size Sabudana, then the time mentioned here is just right.
Nylon Sabudana takes the least soaking and cooking time. 
Also make sure your Sabudana is not too old. Old ones do not soften easily and take longer to cook.

Can i substitute White sugar with Jaggery or Brown Sugar in Sabudana Kheer?

While raw cane sugar will work similar to regular white sugar, i will not recommend Brown sugar ( Muscovado, Demerara) and Jaggery because they tend to curdle the milk.

What type of milk can be used in this kheer?

Whole milk or full fat milk is recommended because it yields a creamier kheer. If you are someone living in Singapore, i recommend using the NTUC Fairprice full fat milk or Meiji Full Fat milk. ( This is just a recommendation and not in any way sponsored)

My Sabudana Kheer has become too thick. What can be done?

Sabudana kheer tends to thicken over time because of the starch content. If it becomes too thick, then add 1/4 to 1/2 c warm milk and mix well just before serving. However, please note that the sweetness may get reduced when this is done.

Read the main post for more tips on how to prevent Sabudana kheer from curdling and why it curdles.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 218kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 71mg | Potassium: 264mg | Fiber: 1g | Sugar: 19g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg
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Watch our video on Youtube on how to make this delicious kheer for a better understanding of the recipe. Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Sago Kheer? Loved it? Then please rate this recipe and leave a comment.

Salavai Chutney| 5 Ingredient Coconut Chutney

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CHETTINAD SALAVAI CHUTNEY

Salavai Chutney- A lip smacking vegan chutney for the South Indian Idli and Dosa.

Salavai Chutney- South indian style vegan dip for Idli, dosa served in a blue bowl placed on a beige cheese board on a cement like backdrop.

Chettinad Salavai Chutney

This South Indian style dip that has its origins in the Chettinad regions of Southern India is a vegan and gluten free recipe.

Chettinad dishes usually feature onion and garlic. But this chutney is a no onion and no garlic dish that pairs well with almost all South Indian Tiffin dishes.

Salavai

If you are all wondering why is this called Salavai chutney, then let me explain.

Salavai in Tamil means washing or whitening clothes. This chutney looks pristine white and hence the name.

5 Ingredient Coconut Chutney

This s a simple and easy 5 ingredient coconut chutney. All these ingredients are easily available in your pantry and yet, this s a rich tasting side dish that can be paired with most South Indian breakfast dishes.

Coconut

This is not your average coconut chutney. If you are looking to make your regular coconut chutney a little fancy, then Salavai chutney is your recipe.

Dry desiccated coconut will not work well in this recipe. So, look for frozen grated fresh coconut in case you dont have access to fresh coconut.

Using whole brown coconuts

Generally,  there is a coconut grating device in most South Indian homes. We call it the aruvamanai. There is a scraper attached to it which is used to scrape fresh coconut flesh.

I m sure not all of us own one of this. So this is what i do when i want to use fresh coconut.

If you do not find, frozen fresh coconut but have access to whole brown coconut, then you can try this-

Break open the coconut. Use a knife to cut out small bits of the flesh from the broken coconut.

Or let the broken coconut halves sit in the freezer till frozen. Thaw them by dunking them in room temperatture water. Once thawed, you can use a knife to gently pry out the flesh from the flesh.

The only down side to using this method is that you will have specks of brown in your chutney.

This is what i have used in this recipe too. The taste remains unchanged. So, a little brown in your Salavai chutney is not a big deal.

Salavai Chutney- South indian style vegan dip for Idli, dosa served in a blue bowl placed on a beige cheese board on a cement like backdrop.

Let s see how to make this easy Salavai Chutney now.

Roasting the Cashews

We are going to dry roast cashews in a cast iron skillet for this chutney. Break whole cashews and add it to a cast iron skillet and roast on low flame for about 2 to 4 mins until crunchy.

The key thing to remember here is that the cashews should not change color after roasting.

I recommend using cashews that have been stored at room temperature for best results.

Cashews stored in the fridge or freezer tend to have moisture in them and take longer to roast.

You can roast your cashews in any heavy bottomed pan or skillet if you do not have a cast iron skillet.

Once your cashews are roasted, let them cool and in the meantime, prep the coconut.

Grinding

If you are using chopped fresh coconut like me, then combine the cashews, coconut, green chilis and salt in a blender.

Blend this without adding any water using the pulse mode for a few times to break down the coconut for easier grinding. We do not want chunks of coconut in our chutney.

Even if you are using freshly grated coconut or thawed grated fresh coconut, i recommend this step for easier grinding and a smooth textured coconut chutney.

Water

Once you have pulsed your mixture, add water and grind to a really smooth paste. I used 3/4 c of water approximately to make my chutney.

You can add less water for a thicker chutney and slightly more water for a runnier chutney.

We prefer a runny chutney for our idli, Pongal and vadai but a thicker chutney for dosas.

However, i will not recommend adding more than 1 c water to your Salavai chutney as this will dilute the flavors of the chutney.

Tempering

We are going to use very little oil, mustard seeds and urad dal for tempering our chutney today.

We want to keep the color a pristine white and hence minimal ingredients in tempering.

You can use cold pressed peanut oil or regular vegetable oil for tempering this. You can also skip the tempering process and this chutney will still be good.

Steps involved in making Chettinad Salavai Chutney

Salavai Chutney- Video Tutorial

If you are looking for more such easy Chutney recipes, then check out our

Roasted garlic coconut chutney

Chinna Vengaya Chutney

You may also be interested in checking out some recipes that are not Chutneys but are great accompaniments for South Indian Breakfast Dishes

Vellai Kurma- Instant Pot & Stove Top

Kumbakonam Kadappa Recipe- Sidedish for Idli Dosa

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Salavai Chutney? Loved it? Then please rate this recipe and leave a comment.

In case you have any questions regarding this recipe, leave a comment and i ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on instagram by tagging us @tomatoblues.

Recipe For Chettinad Salavai Chutney

Salavai Chutney- South indian style vegan dip for Idli, dosa served in a blue bowl placed on a beige cheese board on a cement like backdrop.
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Salavai Chutney

Salavai Chutney is a quick 5 ingredient vegan South Indian style chutney that makes a great accompaniment for South Indian style breakfast dishes.
Prep Time15 minutes
Cook Time3 minutes
Course: Accompaniments
Cuisine: Chettinad
Servings: 4

Equipment

  • Blender

Ingredients

  • 20-23 whole cashews broken
  • 100 g fresh grated coconut 3/4 c tightly packed approximately
  • 1 tsp salt
  • 2 green chili
  • 3/4 to 1 c water

To Temper

  • 1 tsp vegetable oil
  • 1/4 tsp mustard seeds
  • 1/2 tsp Urad dal
  • 10 curry leaves

Instructions

  • Heat a cast iron skillet. Add the cashews and dry roast on low flame for 3 to 4 mins until crunchy. Make sure the cashews dont change color.
  • Once done, let it cool.
  • Now, combine coconut, cashews, green chili and salt in a blender.
  • Using the pulse mode, grind the mixture in short bursts to a coarse paste. Do not add any water while doing this.
  • Once you have pulsed the mixture, add 3/4 c water and blend to a smooth paste.
  • If you find the chutney too thick, add some water to thin it down. But do not add more than 1/4 c water.
  • Heat a small pan with a tsp oil.
  • Add mustard seeds and when they pop, add the urad dal. When dal begins to brown, add this to the chutney.
  • Now, add the curry leaves to the pan, saute for 10 to 20 secs and when the curry leaves crisp up, add them to the chutney.
  • Mix well and your Salavai chutney is ready to be served.

Video

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Whole Wheat Tortilla | Homemade Flour Tortilla

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HOW  TO MAKE WHOLE WHEAT TORTILLA?

Whole Wheat Tortilla- An easy budget friendly recipe for Tortillas. Vegan.

Update: This post was originally published in April 2014. This has now been updated with fresh recipe cards.

Whole wheat tortilla folded and stacked and placed on a cheesecloth.

Whole Wheat Flour Tortillas

There are basically two types of tortillas- ones made with corn and ones made with all purpose flour.

But this recipe for tortilla uses whole wheat flour, making them a tad healthier and more nutritious when compared to all purpose flour based tortillas.

What is a Tortilla?

A tortilla is a flatbread that is used as a wrap in most cases. You can also bake them till crisp and use them as tortilla chips in a chip and dip platter.

You can compare it to the Indian roti. However, the Indian style phulkas or rotis are not leavened- that is, they do not use any rising agent.

But flour tortillas use some baking powder for leavening and also to make them a bit softer and chewier.

For a detailed pictorial on how to make round tortillas please refer this post.. 

Choosing the Flour

I like to use a combination of unbleached whole wheat flour and all purpose flour in this recipe.

However, white whole wheat flour will also work in this.

I recommend using all purpose flour to improve the texture of the tortillas. But you can skip it entirely and just use whole wheat flour.

In that case, your tortillas wont be white but have a very light brown tinge to them.

Warm water vs Hot Water

I find that adding warm water to the flour while kneading produces softer tortillas as against adding hot water.

And the temperature is also easier to handle.

How warm?

Put a finger in the water. If you are able to feel the heat and are able to keep your fingers in for 10 secs, then that s the right temperature. This s just a rough guide.

Round Tortillas

Getting them round can be a tad bit challenging, but it really is ok.

I wont recommend investing in a tortilla press or any kind of fancy gadget for this one recipe.

There is something therapeutic about rolling and making your own tortillas. Try it to believe it 🙂

If you are looking for ways to use these home made tortillas, then please do check out

Lebanese Cucumber Wraps with Tzatziki

Pigeon pea wraps

whole wheat tortilla

Recipe For Whole Wheat Tortilla

whole wheat tortilla
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5 from 2 votes

Whole Wheat Tortilla

Whole wheat tortilla- easy to make vegan and budget friendly tortillas with whole wheat flour
Prep Time12 minutes
Cook Time15 minutes
Resting time20 minutes
Course: Main Course
Cuisine: International
Servings: 8 tortilla

Ingredients

  • 1 c Whole wheat flour
  • 1/2 c All purpose flour
  • 1/4 tsp Baking powder
  • 1 tbsp Olive oil
  • Salt to taste
  • 3/4 c Warm Water to knead approximately
  • Flour for dusting

Instructions

  • In a mixing bowl, combine the flours, salt and baking powder using a whisk thoroughly.
  • Now, make a well in the middle and add the oil.
  • Gently rub in the oil into the flour mixture until it resembles a crumbly mass.
  • Start with 1/2 c of water and begin kneading the dough.
  • The dough must come together in one mass and must be smooth to touch.
  • Depending on this, add more or less water or flour as required.
  • Knead for about 5 mins until you get a smooth elastic dough that s not very sticky.
  • Once done, rest the dough for about 20 mins.
  • After 20 mins, divide the dough into 8 equal portions and shape each portion into a ball.
  • Now, slightly flatten a ball, dust with flour and roll into a 6" circle.
  • For a detailed pictorial, refer my post on making phulkas or rotis
  • Repeat with the remaining dough.
  • Make sure you place all rolled tortillas on a clean and dry surface like a newspaper or a piece of parchment paper.
  • Once done, heat a tawa or griddle.
  • Place each tortilla on the griddle, cook for 30 secs on each side or until brown spots appear.
  • Remove and place on a kitchen towel.

Notes

1. While traditional tortillas are made with all purpose flour entirely, i decided to make it a little healthy by adding whole wheat flour.
2. The amount of water required may vary depending on the quality of flour. So, start with a little and increase or decrease as and when required.
3. Feel free to substitute olive oil with regular oil or butter but in case you use butter, the recipe wont be vegan.
4. I found that when i rested my dough for about 10 to 20 mins, i got softer tortillas. You can choose to do this or leave it out completely.

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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Avocado Mango Popsicle Recipe| Ice Cream And Popsicle Recipes

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HOW TO MAKE AVOCADO MANGO POPSICLE RECIPE?

Avocado Mango Popsicle- These vegan popsicle recipe combines the goodness of mangoes and avocado.

avocado mango popsicle

Summer s when all of us want to gorge on some ice cream. And then they are some fun loving folks ( read the likes of me) who love sucking on popsicles.

Different colors, different flavors, some with fruit and some with yogurt. Oh! the possibilities are endless. What not can you do when it comes to a POPSICLE!!!

Well, you will discover in this post that i made popsicles with avocado and mangoes. Ha! Already sounds like summer in your mouth no? Let me say, this is a winner hands down with the kids and adults alike.

Plus it almost requires zero effort.( Well, if you consider churning something in the blender, then it is some effort).

So, you know what to do when you find some avocados, right? Just make sure the avocados are ripe before you proceed.

Ripe Avocados

If you want the best tasting avocado mango popsicles, you have to use only ripe avocados.

If you are not sure if an avocado is ripe, then try to squish it with your palm. It should not be too soft and yet should have a slight squish.

The color of a ripe avocado is more of a purplish green. Green avocados are mostly raw and you should definitely avoid them for this recipe.

What Mango to use?

You can use Alphonso variety to make these popsicles. If you cannot source these, then even Thai mangoes or the Brazilian mangoes will work well too.

You can also use tinned mango puree to make these delicious popsicles.

Tinned/ Canned Mango Pulp

If you are using tinned mango pulp, then i suggest that you adjust the sweetness accordingly. Also, please cut down the coconut milk to half the quantity mentioned in this recipe.

If you are looking for more popsicle recipes, then feel free to check out

Butterscotch Raisin Kulfi

Chia Berry Popsicles

Orange Strawberry Popsicles

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Avocado Mango Popsicle? Loved it? Then please rate this recipe and leave a comment.

In case you have any questions regarding this recipe, leave a comment and i ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on instagram by tagging us @tomatoblues.

Recipe For Avocado Mango Popsicles

avocado mango popsicle
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Avocado Mango Popsicle

Avocado Mango popsicle, a frozen dessert recipe served as lollies
Prep Time15 minutes
Freezing Time3 hours
Course: Dessert
Cuisine: International

Equipment

  • Popsicle moulds
  • Blender
  • Popsicle sticks ( see notes)

Ingredients

For The Avocado Part

  • Avocado 1 small ripe pitted
  • Any non dairy Milk 1/4 c
  • Sugar 3 tbsp
  • Vanilla extract 1/2 tsp

For The Mango Part

  • Ripe mango peeled and cubed 1/4 c
  • Coconut Milk 1/4 c
  • Sugar 3 tbsp see notes
  • Cardamom powder a pinch

Instructions

  • In a blender, place avocado flesh, sugar, milk and vanilla and blend to a smooth puree.
  • Set aside.
  • Wash blender thoroughly.
  • Now, add mangoes, milk, sugar and cardamom and blend again to a smooth puree.
  • Transfer to a bowl and set aside.
  • Fill  popsicle moulds with avocado mixture half way through and stick into the freezer for half an hour.
  • Half an hour later, remove the moulds and fill the remaining half with mango mixture.
  • Stick into the freezer for another half an hour.
  • Once set, remove and insert popsicle sticks into the moulds in the center.
  • Let freeze until completely frozen.
  • To serve, immerse the moulds in water for about a min and then remove.
  • Serve immediately.

Notes

The amount of sugar used is just a reference. Feel free to adjust according to your palate.
2. I used popsicle sticks for a change but you can use those sticks that come with the mould.

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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Chenai Kizhangu Fry | Senai Kizhangu Varuval

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HOW TO MAKE CHENAI KIZHANGU FRY OR SENAI KIZHANGU VARUVAL?

Chenai Kizhangu Fry or Senai Kizhangu Varuval- Indian style Pan roasted elephant foot yam

UPDATE: This post was originally posted in April, 2014. This has now been updated with fresh recipe cards. 

Senai Kizhangu Varuval- Chenai Kizhangu fry

Senai Kizhangu or Chenai Kizhangu

If you all are wondering what exactly is senai kizhangu or chenai kizhangu, its nothing but elephant foot yam. 

This is a great substitute for potatoes in dishes like cutlets and paneer vegetable balls. 

Allergies and Itching caused by Senai Kizhangu

Many people develop some itching while chopping this elephant foot yam. You can rub your hands with some coconut oil, wear a gloves while you chop it to avoid itchy hands.

If itching still persists, then rub a tsp of tamarind extract on your hands and that will definitely help.

What is Varuval?

Varuval in tamil means anything that is roasted. This Senai kizhangu varuval is a recipe in which cubed yam is pan roasted.

Which Pans to use to make pan roasted vegetables, Indian style?

I recommend using cast iron pan for best results whenever you attempt making any varuval recipe.

This not only gives an even roast but also a beautiful crunch to the vegetable.

It really doesnt matter how hard i work to achieve that crunch but i always fail while amma achieves that effortlessly. That s why perhaps, she is amma and i am me. You all know what i mean, no?

How to serve this ?

This delicious vegan pan roasted elephant foot yam tastes great when you serve it with a mild curry or stew. While this does taste fantastic with some sambar, my best bets as serving suggestions for this would be Mor kuzhambu and hot rice.

Often times, life s best meals revolves around simple meals. Like a plate of curd rice with some fresh homemade mango pickle or when the mood permits, a slightly elaborate meal that definitely has a bit of tangy mor kuzhambu and some fry to go along with steaming hot rice.

Senai Kizhangu Varuval- Chenai Kizhangu fry
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5 from 2 votes

Chenai Kizhangu Fry- Senai Kizhangu Varuval

Chenai Kizhangu Fry or Senai Kizhangu Varuval – A delicious recipe for pan roasted elephant foot yam made the Indian style. Vegan.
Prep Time10 minutes
Cook Time25 minutes
Course: Vegetables
Cuisine: South Indian
Servings: 3 persons

Ingredients

  • Senai kizhangu Chenai/ Elephant yam 1/4 kg peeled and diced
  • Curry leaves a sprig
  • Chili powder 2 tsp
  • Salt to taste
  • Hing a small pinch
  • Oil 2 to 3 tbsp
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp

Instructions

  • Pressure cook the diced yam with 1/2 c water for 2 whistles. Alternatively, you can cook this in an open pan. Combine the chopped yam with 2 to 3 c water and some salt. Cook this on medium flame till the yam is just fork tender.
  • Once done, drain water completely.
  • Heat oil in a pan.
  • Pop the mustard seeds and add urad dal, hing and curry leaves.
  • Once the dal turns slightly brown, add the cooked yam and mix gently.
  • Bring the flame to the lowest and cook till evenly fried.
  • Make sure you keep tossing and turning the yam in between but do this gently.
  • This took me 20 mins approx.
  • Once done, add salt and chili powder, mix well and cook further for a min on high flame.

Notes

1. Tender yams take lesser time to cook.
Always make sure you dont over cook the yam or the fry wont come out well.

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Veg Salna Recipe| Parotta Salna Recipe

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HOW TO MAKE VEG SALNA OR PAROTTA SALNA?

VEG SALNA(PAROTTA SALNA)- A MIXED VEGETABLE CURRY MADE AS AN ACCOMPANIMENT FOR PAROTTA AKA MALABAR PAROTTA

veg salna or parotta salna

Veg salna or Parotta salna needs no introduction. It is basically a vegetarian version of the popular Salna curry that is made with meat.

The veg salna is usually served with Parotta, also known as Malabar Parotta.

There are many things that i love about Salna inspite of the fact that the ingredients list is quite long.

veg salna or parotta salna

There is a chock full of veggies. That covers the nutrition part.

Then there is the meal maker or TVP (textured vegetable protein) in a good veg Salna. And that checks the protein requirements too.

The flavor is all kinds of yummy. This pairs well with plain rice, chapati or even puri. So, what’s not to love, eh?

veg salna or parotta salna

Vegetables Used

This Salna is a typical mixed vegetable curry that is made in Tamil Nadu style.

You can use a combination of veggies like carrots, peas, beans, potatoes, kohlrabi and even turnips to make this curry.

Or you can just use the textured vegetable protein aka soya chunks, also known as meal maker, to make this delicious curry.

Parotta vs Paratha

If you are wondering what is the difference between the south Indian Parotta and the ubiquitous Paratha, let me answer that.

Parotta is a flaky layered unleavened flatbread made with Maida, which is similar to All Purpose Flour.

Paratha, on the other hand, is popular in the Northern regions of India. Its an unleavened flatbread that uses whole wheat flour.

It s mostly made with a vegetable or some kind of protein as a stuffing.

Meat Based Salna

The crowd pleaser Parotta is always enjoyed by gently banging on the bread using your hands. Then you add some Salna over it, let it absorb all the gravy.

Once the parotta absorbs all of the gravy, you dig in. That is the ideal South Indian Parotta eating experience for you.

Usually, this curry served with Parotta or Malabar Parotta is a meat based dish. But why should vegetarians not have their share of Parotta too?

Chunks veggies with body are great replacements in any meat based Indian curry. And that s exactly what i have done in this recipe.

If you like mixed vegetable curries like me, then do try Navratna Korma and Vegetable Kuruma

Recipe For Veg Salna aka Parotta Salna

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5 from 3 votes

Veg Salna Recipe| Parotta Salna Recipe

Veg Salna or Parotta Salna is a delicious mixed vegetable curry that is served with Malabar Parotta or Parotta. This also goes well with chapati and puri.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: South Indian
Servings: 4
Author: Anusha Praveen

Ingredients

  • Mixed vegetables 1c I used carrot, beans and noolkhol
  • Soy chunks 1/2 c cooked according to packet instructions.
  • Onion 1 chopped finely
  • Tomato 1/2 chopped finely
  • Curry leaves a few
  • Mint leaves a few
  • Fennel seeds 1 tsp
  • Oil 1.5 tbsp
  • Salt to taste
  • To fry and grind along with 2 tbsp freshly grated coconut and 4 cashews :
  • Onion 2 medium chopped finely
  • Tomato chopped 3/4 c
  • Cardamom 1
  • Cloves 2
  • Cinnamon 1/2 inch piece
  • Mace flower 1 small
  • Red chili powder 1.5 tsp
  • Coriander powder 1.5 tsp
  • Fennel seeds 1 tsp
  • Garlic cloves 2
  • Ginger 1 tsp chopped finely
  • Oil 1 tbsp

Instructions

  • Heat a pan with oil.
  • Add whole spices listed under to grind list and allow them to become light brown and aromatic. Add garlic, ginger and onions.
  • Fry till onions become light brown.
  • Add the tomatoes and the spice powders along with a pinch of salt. Mix well. Cook till mushy.
  • Let cool and grind to smooth paste along with 2 tbsp grated coconut and 5 cashews presoaked in water for 20 mins.
  • Heat a pressure pan.
  • Add oil. Now add fennel seeds, onion, curry leaves and mint leaves.
  • Fry till onions become pink.
  • Add the 1/2 chopped tomato. Cook for 2 mins.
  • Add all veggies along with soy chunks if using.
  • Add the ground paste along with 1 c water and salt. Mix well. Simmer for 3-4 mins.
  • Then close the cooker with the weight on and let it cook for 2 whistles on low flame.
  • Let pressure release of its own.
  • Once done, open and mix well. Garnish with coriander leaves and serve hot.

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Chana Ghashi -Mangalorean Chana Masala

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Chana Ghashi is a simple, hearty and wholesome Konkani style Chickpea curry. Like any Konkani recipe, this vegan chickpea curry relies on fresh grated coconut to bring out beautifully nutty flavors and aroma. This gluten-free protein-rich curry pairs well with plain steamed rice and Rotis too.

chane ghashi

Chana Ghashi is a  style of cooking chickpeas that comes from the Konkani cuisine. For the uninitiated, Konkani cuisine hails from the Mangalore and Goa regions in Karnataka.

Their cooking style is similar to that of Kerala where copious amounts of coconut and its derivatives are used. Most popular Konkani recipes use meat in them, the most common being fish because of its easy availability.

But this Chane Ghashi is a lip smacking vegetarian curry that does not even use onion and garlic. Yet, it is a beautiful blend of fresh coconut and earthy cumin flavors which is accentuated by the tangy tamarind.

The first time i read this recipe in Mrs. Chandra Padmanabhan’s Southern Flavors, i was really not keen to make it. Lets just say, i was ignorant.

But a while back, when i was browsing through the same book for different curry recipes, i reread the recipe for Chane Ghashi and i immediately knew that this would be the ideal recipe for lunch next day.

chane ghashi

This Ghashi combines potatoes and chickpeas which are then simmered off in a freshly ground spice paste. The curry is then rounded off with a simple tempering that uses Indian pantry staples.

Even though i m not a huge spuds fan, i love the way they give body to a recipe and also absorb flavors easily. I would say this chickpea spuds combination is a winner in terms of nutrition and taste.

You can make this chana ghashi in fifteen minutes if you have a can of garbanzo ready. You can always omit the potato to make this a diabetic friendly dish.

And i must admit, chana ghashi is our current favorite curry that we eat with everything from poori to rice.

Chana Ghashi or Chana Gassi

This popular Mangalorean curry goes by several names. While some call it Chane Ghashi, some also call this as Chana Gassi.

Whatever be the way you want to call it, this is an ideal side dish that you can make during the Mahalaya Paksham or the Karthik Maas times when you need to go on a No onion No Garlic diet.

Mahalaya Pakhsam

Mahalaya Paksham , in India is the time during which prayers and ceremonies are conducted for our ancestors. This lasts for a fortnight. And as a rule, we do not tend to consume onion and garlic during this time.

Potatoes

You can use Yukon gold or Russet potatoes to make this delicious vegan Gassi. These kinds lend a great body and flavor to this recipe.

If you want to pretty up your Ghashi, then feel free to use boiled and peeled baby potatoes in place of the regular ones.

Coconut

Fresh grated coconut works best for Channa Ghashi. But you can also use frozen fresh coconut after thawing to make this curry.

Chickpeas

We can use both black and white chickpeas to make this Chana Gassi. You can also use canned garbanzo beans instead of using hydrated chickpeas or garbanzo beans.

If you are using canned garbanzo beans to make this curry, then skip pressure cooking the beans. Also, drain the liquid fully from the beans before adding them to the curry.

chane ghashi

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Chana Ghashi? Loved it? Then please rate this recipe and leave a comment.

In case you have any questions regarding this recipe, leave a comment and i ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on instagram by tagging us @tomatoblues.

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Chana Ghashi Recipe- Konkani Chickpea Curry

Chane Ghashi- A mild chickpeas and potato curry cooked in a freshly ground coconut and spice paste. Tastes great with rice, roti and poori
Prep Time8 hours 20 minutes
Cook Time20 minutes
Total Time8 hours 40 minutes
Course: Mains
Cuisine: Konkani
Servings: 2
Author: Anusha Praveen

Ingredients

  • Chickpeas/ Garbanzo 3/4 c
  • Russet Potatoes 2 medium peeled and quartered
  • Coconut oil 1 tbsp
  • Turmeric powder 1 tsp
  • Freshly grated coconut 4 tbsp
  • Dry red chili 3 to 4
  • Cumin seeds 1 tsp
  • Tamarind small marble size
  • Mustard seeds 1 tsp
  • Salt to taste
  • Curry leaves 2 sprigs
  • Vegetable oil 2 tsp

Instructions

  • Soak chickpeas overnight in 2 cups of water,
  • Next morning, drain and pressure cook chickpeas with 2 cups of water and salt until done.
  • Simultaneously, heat a pan with water.
  • Add the potatoes and boil till fork tender.
  • Drain water and set aside.
  • Once the chickpeas are done, set them aside along with the cooked water if any.
  • In a pan, add vegetable oil and fry the red chilies.
  • Remove and let cool.
  • In the same pan, fry tamarind and grated coconut until coconut begins to brown. Be careful while you do this as coconut burns quickly. This is best done on low flame.
  • Remove and let cool
  • Once cool, combine coconut, tamarind, red chilies and cumin seeds along with 1/2 c of water and blend to a smooth paste in a blender. Set aside.
  • Heat a pan and add the potatoes and chickpeas along with the cooked water, turmeric powder , 1 sprig of curry leaves and salt.
  • In case you do not have enough water, add about 1/2 c of water.
  • Simmer for 5 mins on medium flame.
  • Now add the cooked paste and mix well.
  • Continue to simmer for about 5 mins.
  • Once the gravy has thickened, switch off flame.
  • Heat a pan with 1 tbsp coconut oil.
  • Pop the mustard and add the curry leaves.
  • Add the tempering to the curry and mix well.
  • Serve hot with rice, roti or poori.

Notes

1. You can use black chickpeas/ kala channa here instead of the white one.
2. Addition of curry leaves is a must for that authentic flavor.
3. The original recipe does not call for roasting the ingredients but i did to enhance the flavor.
4. You can also make chane ghashi with yam instead of potatoes.

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Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Explore More Bean Recipes

Note: This post was originally published in May 2016. This has now been updated with fresh recipe cards.

Bread Koftas In Pumpkin Gravy

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How To Make Bread Koftas In Pumpkin Gravy?

Bread Koftas In Pumpkin Gravy – A delicious and Kid friendly Pumpkin gravy with koftas made of bread. 

Note: This post was originally published in October 2011. This has now been updated with fresh recipe cards and pictures.

Bread Koftas In Red Pumplkin Gravy

Bread Koftas in Red Pumpkin Gravy

This is a dish that uses red pumpkin as a base for the gravy. Bread is mixed up along with other ingredients, shaped into koftas and these are steamed instead of frying.
Then these koftas are dunked into the gravy just before serving and your delicious curry is ready. Whenever some one says pumpkin, i m reminded of only one thing- Halloween Time!!
The pumpkin in this gravy makes it just the right dish to try during the Halloween season. You can even call it the desi style of celebrating Halloween

Pumpkin in this recipe

This recipe was adapted from Tarla Dalal s website.
This s a great recipe for those who want to cut down on calories because unlike other kofta based curries, these koftas are not fried. These are steamed and hence this is  a healthier option.

Choice of bread

While i have used brown bread in this recipe, white bread will also work well.

Yogurt

Use fresh yogurt for best results. And please do not simmer the gravy for more than 30 to 40 secs after adding the yogurt.

Cooking the koftas:

This recipe calls for steaming the koftas. There s no deep frying or shallow frying involved.
If you add more yogurt than mentioned in the recipe, the kofta will turn soggy and wont steam well. They will crack and not hold shape.
So i recommend that you begin with adding 1.5 tbsp of yogurt for 3 slices of bread.
Also chopping the bread into small squares really helps in it soaking up the yogurt better.

Serving Recommendations:

We are only steaming the koftas. So add them to the gravy just before serving. Ideally, you can steam the koftas just before serving and then dunk them in the gravy for best results.
If you are looking for other similar dishes, then do check out
Bread Koftas In Red Pumplkin Gravy

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Recipe For Bread Koftas In Pumpkin Gravy

Bread Koftas In Red Pumplkin Gravy
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Bread Koftas In Red Pumpkin Curry

A delectable gravy made with pumpkin in which koftas are dunked and served.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Poori and Roti, Side Dish For Chapati
Cuisine: North Indian
Servings: 2
Author: Anusha Praveen

Ingredients

For The Koftas

  • 3 slices Brown bread
  • 1.5 to 2 tbsp Curd Start with 1.5 tbsp and add more only if required.
  • Coriander leaves chopped fine 1 tbsp
  • Green chillies chopped fine 2

For the Pumpkin gravy

  • Onion 1 big grated
  • Tomato 1 large pureed
  • Pumpkin 150 g chopped into cubes or 1 cup
  • Turmeric powder a large pinch
  • Garam Masala 1 tsp
  • Dhania powder 1 and 1/2 tsp
  • Chilli powder 1 and 1/2 tsp
  • Jeera Powder 1 and 1/2 tsp
  • Curd 1/4 cup whisked well
  • Oil 2 tbsp
  • Boiled peas 1/4 cup

Instructions

Making the Pumpkin Gravy

  • Pressure cook the pumpkin for 1 whistle. Drain and let it cool. In a mixer, blend the pumpkin without water to a fine paste and keep aside.
  • In a kadai, heat oil. Add the onions and saute them till light brown. Now, add all the spice powders along with the turmeric powder and combine well.
  • Saute for a minute or 2. Add the pureed tomato and mix well. Saute till oil separates.
  • Next, add the pumpkin puree . Mix well and simmer on low for 2 to 3 mins.
  • Now, add the boiled peas and simmer again for 3 to 4 mins.
  • Switch off the flame. Add the whisked yogurt. Mix well. Put it back on low flame, simmer for 30 secs. Switch off immediately. Do not simmer the mixture for a long time after adding the yogurt.
  • Set aside.

Making The Koftas

  • Remove the crust from the bread and soak it in the curd for 20 mins.
  • After it is soaked completely, add the chillies, cilantro and the salt and mix well. Make marble size balls of it and steam in a steamer for 10 mins or microwave for 30 secs.
  • How to serve?
  • Drop the koftas in the curry and mix gently taking care not to break them.
  • Now, bring to a boil.
  • Garnish with chopped cilantro and serve hot with phulkas or rotis or plain parathas.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Lobia Masala In Mealthy | Black Eyed Peas Curry

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HOW TO MAKE LOBIA MASALA IN MEALTHY MULTIPOT?

Lobia Masala-  Indian style Vegan and gluten free Black eyed peas curry made in Mealthy Multipot

Black eyed peas curry served in a grey bowl placed on a blackish gray tray with scattered black eyed peas and cilantro at the background

Lobia Masala or Lobia Masala curry is an easy Vegan and gluten free dish that can be served with rice, roti or naan.

Lobia Masala Curry In Mealthy Multipot

Making Lobia masala in the Mealthy Multipot is very easy. Its mess free and requires no baby sitting at all.

You can make the same black eyed peas curry in your Instant pot as well. For the Instant Pot Lobia Masala, use the same timings mentioned in this post.

The only changes that you have to make while using your Instant pot is to use the Manual mode which is the same as the Pressure cook mode on Mealthy.

Pressure cooker Lobia Masala

If you do not have an instant pot or Mealthy, then you can make this curry in a regular pressure cooker too.

Follow all the steps for sauteeing . Close the pressure cooker’s lid and cook for 6 to 7 whistles on low flame.

Once done, switch off flame and let pressure release naturally. If you find the curry watery, mash the beans slightly. Simmer the curry for 3 to 4 mins and your pressure cooker Lobia masala will be done.

How To Cook Beans or Dried Beans In Mealthy Multipot?

There s a preset menu available for making beans chili in the Mealthy Multipot. However, i have used the pressure cooking mode today to cook my curry.

I ll be sharing how to cook using the Beans Chili mode very soon. So stay tuned folks.

Why didnt my black eyed peas cook well?

Black eyed peas is one of the trickiest beans to cook in an instant pot or mealthy multipot.

Any recipe that uses black eyed peas in combination with tomato takes longer to cook because of the acidic nature of tomatoes. This is what i have observed many times.

Similarly, your black eyed peas may not be cooked as easily because they are old. Fresh black eyed peas take lesser time to cook and also need not be hydrated for longer time.

In case you are not sure about the age of the beans, then make sure you hydrate them for at least 6 hours. This will help in cooking faster.

black eyed peas

Tomato Paste vs Fresh Tomatoes in Curries

So, you are out of tomatoes. But are really desperate to make this delicious recipe. Then, feel free to substitute the fresh tomatoes with 1 to 2 tbsp tomato paste.

You can also use tomato puree to make this curry. If you are using tomato puree, you ll need 1 c of tomato puree. Both homemade and store bought tomato puree work well in this recipe.

Substitutes for Garlic Paste

Most Indian households stock ginger garlic paste but not garlic paste. In case you do not have access to garlic paste, then substitute it with 2 to 3 small cloves of garlic that has been minced very finely.

Water Measurements for Mealthy

I have used 250 ml of water to make this curry. I have not tried with water less than this. However, if you are using tomato paste in place of the fresh tomatoes, you will need up to 300 ml of water.

In case you are using tomato puree, then you will require only 200 ml of water.

If you are using a pressure cooker to make this curry, then use only 250 ml of water in all the cases.

Lobia Masala -Black eyed peas curry served in a grey bowl placed on a blackish gray tray with scattered black eyed peas and cilantro at the background

Black eyed peas curry and pairings

This protein rich curry pairs well with everything from plain basmati rice to rotis.

If you are looking for ideas to serve this Mealthy Lobia Masala curry with, then check out our

Mint Paratha- Layered flatbreads with mint flavor

Garlic naan

Vegetable Pulao

If you are looking for more vegetarian and vegan Protein rich dishes, then explore these recipes:

Dhania Chole Masala Recipe- Hara Dhania Channa Masala

Cranberry Beans Kurma |Vegan Cranberry Beans Curry

Pachai Payaru Sundal | Navratri Recipes

If you are wondering where to buy the Mealthy Multipot in India, click here- Where to buy Mealthy Multipot In India?

Shall we now check how to make Lobia Masala In Mealthy Multipot?

I have used two modes of cooking today to make this curry.

First is the saute mode. We initially sauteed all the ingredients. For this, we set the Mealthy to Saute mode for 6 mins.

Then once i sauteed the ingredients, i added the beans and water. Then i pressure cooked this on high pressure for 10 mins using the pressure cook mode.

Once done, i let the pressure release naturally.

Then i turned on the saute mode again, mashed the beans a little, simmered the curry for 3 to 4 mins and finally garnished it.

Black eyed peas curry served in a grey bowl placed on a blackish gray tray with scattered black eyed peas and cilantro at the background

Here s the video on how to cook Lobia Masala using Mealthy Multipot:

You can see the step wise pictures for making this Indian style Black eyed peas curry in the gallery below.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Lobia Masala in Mealthy recipe? Loved it? Then please rate this recipe and leave a comment.

In case you have any questions regarding this recipe, leave a comment and i ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on instagram by tagging us @tomatoblues.

Now here s the recipe for Lobia Masala in Mealthy Multipot

Black eyed peas curry served in a grey bowl placed on a blackish gray tray with scattered black eyed peas and cilantro at the background
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5 from 1 vote

Lobia Masala In Mealthy

Lobia Masala- A vegan and GF Indian style Black eyed peas curry that pairs well with rice, naan and any flatbread.
Prep Time8 hours 10 minutes
Cook Time20 minutes
Course: entree
Cuisine: Indian
Servings: 3

Equipment

  • Mealthy Multipot

Ingredients

  • 1.5 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 c finely chopped onions
  • 1 tsp garlic paste
  • 1.75 tsp salt or to taste
  • 2 tsp ground coriander
  • 1 tsp curry powder
  • 3/4 tsp paprika
  • 1.5 c well hydrated black eyed peas refer post for more details
  • 250 ml water
  • 6 to 7 mint leaves
  • 2 tbsp finely chopped cilantro

Instructions

  • Turn on the Mealthy and set it to Saute mode on 6 mins
  • Add the oil and allow it to heat up.
  • Once hot, add the cumin seeds and crackle them.
  • When the cumin crackles, add the onions and garlic paste. Mix well and saute them on 1.5 to 2 mins or until onions turn soft and pink.
  • Once done, add the spice powders along with salt, mix well and saute for 30 secs taking care not to burn them.
  • Now, add tomatoes, mix and saute until tomatoes turn mushy.
  • When tomatoes are mushy, add the beans and water. Add the mint leaves. Mix well.
  • Switch off saute mode. Close the Mealthy with the lid and turn the pressure valve to Sealing position.
  • Set the Mealthy to Pressure cook mode on high pressure for 10 mins.
  • Once cooked, wait for pressure to release naturally.
  • When pressure drops, open, mix well and switch on the saute mode again and set it to 4 mins.
  • Mash the beans slightly using a potato masher. Mix well and simmer for 4 mins. This is to reduce the water and thicken the curry.
  • Garnish with cilantro leaves. Mix well and your Lobia Masala is ready to be served.

Video

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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Kerala Sambar | Varutharacha Sambar

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Kerala Sambar is a classic Sadhya dish that is rich in veggies and full of flavors. Naturally vegan and gluten-free, this Sambar can be compared to a hearty stew. It pairs well with hot rice or Idlis and Dosa.

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Kerala sambar served in a white and blue bowl placed over a wooden board. Spices in spoons kept at the background.

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Classic Onam Sadhya Recipe

Sambar is a ubiquitous dish in the Southern states of India. Every state has its own version of sambar. While it is believed that Sambar originated in Karnataka, this classic dish has traveled beyond borders.

The Varutharacha Sambar or the Kerala style sambar is a classic Onam sadhya dish. Sadhya means feast in Malayalam.

Generally, an enormous feast with more than 16 items is served in a Kerala household on the festivals of Onam or Vishu.

Kerala sambar vs Tamil Nadu Sambar

What is it that makes the Kerala style Sambar different? The Tamil Nadu style Arachuvitta Sambar and this are different in the spices that they use. This classic Sadhya Sambar does not use sambar powder either.

In case you are looking for a sambar recipe using homemade sambar powder, check this Instant Pot version.

This version uses fresh coconut, urad dal and cumin seeds in its spice paste. The Tamil style recipe does not have urad dal or cumin. Neither does it use green chili or garlic.

Ingredients

Vegetables 

This recipe uses an assortment of vegetables. But some are almost mandatory. While you can make this sambar with Brinjals, Drumsticks, Carrots and many veggies typically used in a sambar, what makes this version hearty is the plethora of veggies.

You can also include veggies like Okra, Brinjal, Raw banana, Raw mango and Mangalore cucumber.

I have used a combination of carrots, potatoes, okra and drumstick in this recipe along with shallots and garlic today. 

Onions, Garlic and Green chili 

This recipe uses the regular onions, shallots and garlic.

This combination is what makes it very different.Green chili lends a subtle flavor to this recipe and hence is highly recommended.

I have used Thai green chili which are on the spicier side. Please use green chili according to your spice preferences.

varutharacha kerala sambar served in a white bowl with blue rim on a wooden board with spices scattered around

Toor Dal

I prefer cooking the dal to a mushy consistency for all my sambar recipes. This lends a nice smooth texture to it and also gives a good body to the dish.

I soaked my toor dal for 20 mins in warm water after washing it well. Then, i discarded the water used for soaking, added fresh water and turmeric.

Then I pressure cooked my toor dal in my Instant Pot on high pressure for 11 mins and let the pressure release naturally. You can also cook your toor dal in a regular pressure cooker.

If you are using a regular pressure cooker to cook toor dal, then cook the dal for 5 to 6 whistles and let pressure release naturally. 

Once the dal is cooked, drain and reserve the water used for cooking the dal. Then mash this dal nicely using a ladle or masher. Add the reserved water, mix well and set aside.

Coconut Oil In Varutharacha Sambar

Like any Kerala recipe, this also uses coconut oil for that nutty flavor.

I have used cold pressed coconut oil to make this but you can use Virgin coconut oil too.

Prep work 

The work flow for this Sambar can be put together like this. 

First, soak your dal and tamarind. While dal and tamarind are soaking, chop all the veggies and set them aside.

Once the dal and tamarind has soaked, cook your dal. While the dal is being cooked, you can make the tamarind extract and begin roasting the spices.

Once the spices are roasted, let them cool. By this time, the dal would be ready. You can then start making the sambar.

If you are looking for more Kerala Recipes, then please check out

Pineapple Pulisseri

Erisseri

Aviyal

Method

Step 1: Let s soak the tamarind and dal first and cook the dal.

Sambar masala with roasted coconut

Let s begin roasting the spices. We are going to use coconut oil to roast our spices.

First , let us add shallots, garlic, urad dal, channa dal, coriander seeds, dry red chillies, cumin seeds, fenugreek seeds and roast them on low flame till fragrant.

Once done, let s add the fresh grated coconut, switch off flame and roast the coconut in the residual heat until it turns light brown.

This process takes anywhere between 4 to 6 mins.

Once done, transfer the roasted ingredients to a blender. Allow it to cool .

Grinding the spice paste

Add 1/4 cup to 1/2 cup water and grind the spices to a slightly coarse paste.

Cooking the veggies

Heat a pan with coconut oil. Add the sliced onions, tomato, green chili and all the veggies along with salt. Mix well and saute for 1 to 2 mins on medium flame. 

When done, add tamarind extract  and ground turmeric. Simmer for 5 mins until raw smell of the tamarind goes away.

Continue to cook until veggies are done. I have used potatoes, okra, carrots and drumsticks here. The potatoes take the longest time to cook. The veggies took roughly 8 mins to cook till they were fork tender. 

I chose not to pressure cook the veggies because of the okra and I did not want the veggies to lose shape.

Putting together the sambar.

Add the spice paste to the veggies mixture. Mix well. Simmer for 1 to 2 mins. Now add the cooked toor dal and mix well.

Add asafetida. Mix well. Simmer for 3 to 4 mins on medium flame. When you see a frothy and slightly bubbly surface, switch off the flame.

You can also adjust the consistency of the sambar if you find it too thick by adding upto 1/2 c water at this stage.

If you add water, dont forget to adjust the seasoning. Also once you add water, simmer further for 1 min. 

Finally, garnish with finely chopped coriander leaves and fresh curry leaves and serve hot.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Kerala Style Varutharacha Sambar recipe? Loved it? Then please rate this recipe and leave a comment.

In case you have any questions regarding this recipe, leave a comment or email me at anusapraj@gmail.com and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on instagram by tagging us @tomatoblues

Recipe Card

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Kerala Sambar

Kerala Sambar- A delicious Vegan South Indian Sambar curry made with mixed veggies and pigeon pea lentils ( toor dal)
Prep Time20 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Indian- South
Servings: 6
Calories: 486kcal
Cost: 8

Equipment

  • Pressure cooker or Electric pressure cooker
  • 2 or 3 qt Frying pan
  • Blender

Ingredients

For the Spice Paste

  • 1.5 tsp cold pressed coconut oil
  • 2 shallots peeled and sliced
  • 1 garlic peeled and sliced
  • 2 to 3 dry red chili
  • 1.5 tbsp Urad dal
  • 1 tbsp channa dal
  • 1.5 tbsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 6 tbsp freshly grated coconut tightly packed
  • 1/4 ro 1/2 c water

For the tamarind extract

  • 15 to 20 grams tamarind
  • 1 c warm water

For the toor dal

  • 3/4 c Toor dal
  • 1.75 c water
  • 3/4 tsp ground turmeric

Vegetables

  • 1/2 c thinly sliced onions
  • 1 medium tomato quartered
  • 2 green chili
  • 60 g carrot chopped into fingers
  • 60 g okra chopped into 2 inch fingers
  • 50 g potato chopped into thin and long wedges
  • 50 g drumstick chopped into 3 inch long pieces

For the Kerala Sambar

  • 1.5 tbsp cold pressed coconut oil
  • 2 tsp salt or to taste
  • All veggies mentioned
  • 1 c tamarind extract
  • 1/2 tsp ground turmeric
  • 1 recipe ground spice paste
  • 2.5 c cooked toor dal the amount of dal + water mentioned under Toor Dal ingredient group will yield this much.
  • 1/4 to 1/2 c water to adjust consistency if required

For Garnishing

  • 2 tbsp finely chopped coriander leaves cilantro
  • 1 sprig curry leaves

Instructions

Prepping the Tamarind

  • Soak the tamarind in warm water for 20 mins.
  • Once softened, mash well with your fingers and make an extract.
  • Discard the leftover fiber and strings

Cooking the toor dal

  • Wash the dal thoroughly.
  • Soak this in 2 c water for 20 mins.
  • Once soaked, discard the water used for soaking. Add 1.75 c fresh water and 3/4 tsp turmeric powder.
  • Pressure cook this for 5 to 6 whistles until mushy.

Roasting the spices

  • Heat a pan with 1.5 tsp coconut oil.
  • Add the shallots, garlic, dry red chili, urad dal, channa dal, coriander seeds, cumin seeds and fenugreek seeds. Mix and saute on low flame till fragrant and dals begin to turn golden.
  • Once done, add coconut and switch off flame.
  • Continue to roast the coconut with the spices in the residual heat till coconut turns light brown.
  • Once done, transfer to a blender and let cool.
  • Add 1/2 c water and grind to a slightly coarse paste.

Making the sambar

  • Heat a pan with coconut oil.
  • Add onions, tomato, green chili and all veggies.
  • Saute and mix well. Cook till tomatoes begin to lose shape.
  • Add salt. Mix well.
  • Now, add tamarind extract along with turmeric.
  • Simmer till raw smell of the tamarind goes away. Add 1/2 c water if the water has reduced.
  • Continue to cook the veggies till they are fork tender.
  • Now add ground paste and mix well.
  • Simmer for 1 to 2 mins.
  • Add cooked toor dal and asafetida next and simmer for 4 mins till you see a frothy surface with tiny bubbles.
  • Adjust the consistency if the sambar is too thick at this stage by adding up to 1/2 c water.
  • Once done garnish with coriander leaves and curry leaves

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Serving: 150ml | Calories: 486kcal | Carbohydrates: 87g | Protein: 22g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 927mg | Potassium: 523mg | Fiber: 20g | Sugar: 30g | Vitamin A: 1997IU | Vitamin C: 20mg | Calcium: 121mg | Iron: 5mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Sadhya recipes

If you enjoy south Indian recipes, Onam recipes may interest you. Here are some classic Sadhya dishes.

Masala Chaas Recipe ( Spiced Buttermilk)| Drink Recipes

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HOW TO MAKE MASALA CHAAS?

Masala Chaas- a light and refreshing yogurt based drink with herbs.

This post was originally published in 2014. This has now been updated with fresh recipe cards.

Masala Chaas/ Masala Mor

Chaas means buttermilk in Hindi. Mor means buttermilk in Tamil.

While buttermilk in the west refers to the water that s collected after churning butter from cream, this chaas means diluted yogurt that has been flavored with herbs.

Masala Chaas is the ideal drink recommended even by Ayurveda enthusiasts. This light and refreshing yogurt based drink has fantastic digestive properties and is very easy to make.

Herbs and Spices

The most suitable herbs for Masala mor is fresh grated ginger, mint and coriander.

As for spices, you can add a generous pinch of cumin powder along with some asafetida for good digestive effects.

However, you may experiment with the flavors according to whatever you have in your fridge.

Yogurt in Chaas

You can use sour yogurt to make masala chaas. In fact it is the best way to use up sour yogurt. I prefer using home set yogurt but store bought ones will work too.

How To Make Yogurt At Home

Greek yogurt does not work so well for masala chaas as low fat yogurt does.

Make ahead Masala Buttermilk

You can make this recipe well ahead of a day and let it cool in the fridge. This herb flavored and mildly spiced buttermilk is a fantastic drink that serves a crowd very easily.

I prefer natural ways to beat the heat. In that sense, it will be an understatement if i say i m crazy about fresh juices, shakes and smoothies. Plus i m a huge yogurt fan.

While i m whipping up fruity mocktails and shakes a lot during summer, this spiced buttermilk is a regular at home. We prefer some creamy and mildly spiced buttermilk to beat the afternoon heat when mercury torments us the most.

It s a fabulous way to keep the body cool with some earthy goodness of cumin and some refreshing mint. And its a preservative free economical way to enjoy buttermilk.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Masala Chaas? Loved it? Then please rate this recipe and leave a comment.

In case you have any questions regarding this recipe, leave a comment and i ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on instagram by tagging us @tomatoblues.

Recipe For Masala Chass- Spiced Buttermilk
( Learn to make masala chaas, a mildly spiced buttermilk recipe)

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Masala Chaas- Masala Mor

Masala Chaas also called as masala mor is a spiced buttermilk drink made with low fat yogurt.
Prep Time10 minutes
Course: Beverage
Cuisine: Indian
Servings: 3 glasses

Ingredients

  • Thick fresh yogurt 2/3 c
  • Coriander cilantro leaves 3 tbsp chopped finely
  • Mint leaves 10 chopped finely
  • Ginger grated 1 tsp
  • Lemon juice 2 tsp
  • Roasted cumin powder 1 tsp
  • Chilled water 2.5 cups
  • Salt to taste
  • To Serve
  • Ice cubes a few
  • Roasted cumin powder 1/2 tsp

Instructions

  • In a blender, place 2 tbsp yogurt, cilantro, mint and ginger and grind to a puree.
  • Now, add this paste to the remaining yogurt along with cumin powder, salt, water and lemon juice.
  • Whisk thoroughly.
  • Let sit the prepared buttermilk in the fridge after this stage.
  • Allow it to cool for a while if you dont want to serve it immediately.
  • To serve, place ice cubes in a glass, pour buttermilk until a little more than 3/4 th full.
  • Sprinkle cumin powder on top before serving.

Notes

1. You can make this ahead and store in the fridge. But while doing so, add lemon juice just before serving.
2. Addition of ginger is optional. You can also add a green chilly in its place.
3. Feel free to add more water if you find the buttermilk too thick.
4. For best results, use a immersion blender to whisk the mixture. A electric hand beater also works well.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Channa Chaat Recipe| Easy Snack Recipes

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HOW TO MAKE CHANNA CHAAT?

Looking for a protein rich salad recipe? Then you must try Channa Chaat.

I always wonder why a snack translates to something deep fried in many homes. Especially in India, a snack almost always means a bajji or a bonda or some vada. If you invite some one home, its almost mandatory to serve one of these. Oh, how can i forget samosas and kachoris? After all, they are quite ubiquitous even in the normal course of life where i live.

While i m not against deep fried food, i believe in moderation. I dont mind eating a samosa or two once in a month but making it my regular snack doesnt work well. I prefer simple, fuss free and a tad bit healthier snacks.This also doesnt mean i d bake my samosas.
No, i believe in eating things the way they are to be eaten but in moderation. So, if Mr. P and i are watching TV on Sundays, i usually make something to munch- mostly some chaat or a bowl of pop corn or maybe even some sandwich or bread upma. Vadas or samosas or even bajjis dont find a place in my kitchen.
That s how this Channa chaat was made one Sunday. I didnt want to stand sweating and steaming in a hot kitchen in front of a wok. So, i decided to go the no cook ( well, almost no cook) route and made this. This is something like a salad but then yummier.
And its best when eaten cold. Although we didnt bother sticking it in the fridge.There s no one way to make this chaat. Feel free to add whatever veggies you please and i m sure you wont be disappointed.
Recipe for Channa Chaat
( Learn how to make Channa Chaat, a simple almost no cook salad kind of street food made with garbanzo and assorted veggies)
 

Channa chaat served in a beige bowl with cilantro leaves garnished on top
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5 from 1 vote

Channa Chaat

Channa Chaat- a simple Vegan Garbanzo beans salad that can be made ahead. Can be served cold. Gluten free.
Prep Time6 hours 10 minutes
Cook Time20 minutes
Course: Snack
Cuisine: Indian
Servings: 3

Ingredients

  • Garbanzo beans 1.5 c soaked overnight
  • Onion 1 large chopped finely
  • Tomatoes 2 medium chopped finely
  • Raw mango 1/2 c diced
  • Lemon juice 1 tbsp
  • Chaat masala 1 tsp
  • Red chili powder 1 tsp
  • Sugar a sprinkle
  • Salt to taste
  • Coriander leaves 2 tbsp chopped finely

Instructions

  • Pressure cook the soaked garbanzo beans in enough water with salt for 3 whistles until just tender.
  • Drain all the water completely.
  • In a mixing bowl, combine lemon juice, salt, sugar, chaat masala and red chili powder using a hand whisk,
  • Now, place the cooked garbanzo, onion, tomatoes and raw mango and toss well.
  • Garnish with coriander leaves.

Notes

1. Canned garbanzo will work well for this recipe. Make sure you drain all the liquid and then proceed.
2. You can also add pomegranate pearls to this recipe to make it richer.
3. In case you plan to serve this as a salad and make it ahead, then dont add the lemon juice in the beginning. Add the lemon juice just before serving.

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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Pineapple Orange And Ginger Smoothie Recipe

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Any one who knows me well will tell that i love smoothies and if its a smoothie for breakfast, i ll be more than happy. Fruit always delights me in any form any time. And i have this fetish for pineapples. I must say that the fruit has grown on me only in the recent past. My mouth used to itch in a strange way whenever i ate pineapples as a kid. So that sort of put me off the fruit. But post marriage, my mouth also changed along with a sundry other things and since then pine apples have a special place in my heart.

Its such a versatile fruit that can be used up in savory and sweet dishes alike. The only downside to a pineapple is the process of cutting it. But there seems to be a fancy pansy gadget to do even that these days.

Please dont get me started on cutting and chopping gadgets. I love my knives and i simply dont see the point of buying a specific tool for cutting a specific fruit, least of all a banana. I mean a banana slicer is like so blah! Pineapple, i can still understand.

By the way, i dont own a pineapple cutter or whatever that is called. I get mine chopped from the vendor for an extra 5 bucks. Ah! There now, go feel jealous and regret spending that 1000 odd plus on your gadget ( buwahaha )
This smoothie happened with some leftover pineapple after pineapple rasam and pineapple kesari.

I used whatever fruit i had on hand that day. ( Read i was scavenging my fridge for bits and chunks of fruit). Pineapple is a very good antacid and ginger is a great digestive. So this smoothie will get all those pepsin going in your stomach. Make this smoothie the night before and enjoy it cold the next morning for breakfast and i m sure you will be a happy camper the whole day.

Recipe For Pineapple Orange and Ginger Smoothie
( Learn how to make Pineapple, orange and ginger smoothie with fresh pineapples, grated ginger and tangy oranges)
Serving Suggestions: Mint Chutney Cheese Sandwich along with a tall glass of this smoothie

Pineapple Ginger Orange Smoothie Served in a glass on a purple background
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5 from 2 votes

Pineapple Orange and Ginger Smoothie

Refreshing flavors of orange and ginger combined with chunky pineapple makes for this fabulous immunity boosting smoothie
Prep Time15 minutes
Course: Beverage
Cuisine: International

Ingredients

  • 1.5 cubed Pineapple
  • 1.5 c Orange juice See notes
  • 1 tsp Grated ginger
  • Salt a pinch
  • 1 tbsp Powdered sugar
  • 1.5 c Chilled water

Instructions

  • In a blender add the pineapple, grated ginger and sugar and blend to a smooth paste.
  • To this, add orange juice, salt and chilled water and blend again.
  • Sieve through a colander and discard the pulp.
  • Serve cold.

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Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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Cranberry Beans Kurma |Vegan Cranberry Beans Curry

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HOW TO MAKE CRANBERRY BEANS KURMA?

CRANBERRY BEANS KURUMA- A PROTEIN RICH SIDE DISH WITH CRANBERRY BEANS IN RED KURMA BASE.cranberry beans kurma served in a black bowl with lemon wedges and rice

Cranberry beans kurma is a creamy vegan curry that uses Cranberry beans as the main ingredient. Cranberry beans look very similar to Pinto beans and are a great source of vegetarian protein.

Cranberry Beans

You can easily find fresh cranberry beans in the wet markets of Singapore. I personally find them very pretty and tend to buy some whenever i visit the market.

This cranberry beans curry is a fantastic vegan and gluten free way to enjoy fresh cranberry beans.

creamy cranberry beans kurma served in a black bowl with a spoon in it

Kurma/ Qorma/ Korma

Kurma has different versions across the Indian subcontinent. While Qorma uses yogurt as a base in the Middle eastern countries, a Kuruma or Kurma in southern India primarily relies on coconut to bring out flavors.

North Indian Kurma uses simple onion tomato base and does not involve much grinding. Instead, it relies on dairy and nuts to add richness to the curry.

South Indian Kurma

There are many versions of Kurma across India but the southern states follow a combination of a few common ingredients like coconut and fried gram dal.

Base for Cranberry Beans Kurma

This recipe is a combination of both the southern and northern state versions of Kurma. There is minimal grinding of ingredients  and not too many spices are involved here.

This kurma is not only vegan but also gluten free. This curry also freezes well.

Freezing

Leftover kurma can easily be frozen in silicon storage bags once they cool down. You can also use a freezer safe glass container like Pyrex to freeze this.

Leave it in the refrigerator to thaw for a few hours before using the frozen curry. Once thawed, add a portion to a sauce pan, add 1/2 c hot water and heat gently over low flame before serving.

This curry tends to thicken over time. So if the consistency of this kurma is thick, add 1 c water to 1 c kurma while reheating leftovers.

Substitutes for Cranberry Beans In This Kurma

If you cannot find fresh cranberry beans where you live, dried cranberry beans also will work in this curry.

In case you decide to use the dried beans, soak the cranberry beans after washing them well in about 4 c water for 6 hours.

Discard the water used for soaking, add 3 to 4 c fresh water and salt. Pressure cook this for 4 to 5 whistles.

Let the pressure release naturally. Once done, drain the water and use the beans in this curry.

Other alternatives to this kurma are canned chickpeas, black beans or field beans ( Mochai in Tamil, Lilva in Hindi)

How To Make Cranberry Beans Kurma?

Fresh cranberry beans cook very fast. So i have cooked this in an open pan. I liked how the beans were cooked just right and the buttery beans lent a beautiful texture to the kurma.

Thickening Agents

Our recipe does not use fresh coconut. Instead we are going to be using some soaked almonds and coconut milk to thicken it and give it a nice heft.

Pairing Suggestions For Cranberry Beans Kurma

The curry tastes great with cooked rice, both short grained rice like Jasmine rice or long grained Basmati.

It pairs well with Naan, Kulcha, Lachcha Paratha or dinner rolls too.

cranberry beans kurma served in a black bowl with a red rim along side plain rice and a lemon wedge

Please check out our other Kurma Recipes here:

Vella Kurma

Carrot and Peas Kurma

Navratan Kurma

Check out a few more recipes that use Beans as a main ingredient

Aloo Tuvar Curry

Channa Chaat Recipe| Easy Snack Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Cranberry Beans Kurma recipe? Loved it? Then please rate this recipe and leave a comment.

In case you have any questions regarding this recipe, leave a comment and i ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on instagram by tagging us @tomatoblues.

Shall we now check how to make Cranberry Beans Kurma?

cranberry beans kurma served in a black bowl with a red rim along side plain rice and a lemon wedge
Print Recipe
5 from 1 vote

Cranberry Beans Kurma

Cranberry Beans Kurma is a vegan gluten free curry made with fresh cranberry beans. This pairs well with Roti, Naan and rice. Freezes well. Can easily be doubled.
Prep Time20 minutes
Cook Time20 minutes
Course: Side Dish
Cuisine: Fusion

Ingredients

For The Base

  • 1 c finely chopped Onion Red or white both work
  • 1.5 tsp garlic paste
  • 1/2 c tomato puree
  • 1 tbsp virgin coconut oil
  • 1 c canned low fat coconut milk If you are using regular coconut milk, add 1/2 c water to 1/2 c coconut milk and proceed. Please dont use coconut cream for this recipe.
  • 6 to 7 almonds soaked in hot water for 10 mins
  • 1 tsp Curry powder
  • 1 tsp Coriander powder
  • 1/2 tsp Paprika
  • 1/2 tsp Cumin powder
  • 1 Bay leaf
  • 2 tsp Salt or to taste
  • 1 tsp Brown sugar Optional but recommended

For The Cranberry Beans

  • 3/4 c Fresh cranberry beans Please read the post for substitutes and alternate cooking methods
  • 2 c water
  • 1 tsp Salt Or adjust according to taste

For Garnishing

  • 2 tbsp finely chopped coriander leaves

For serving Cranberry Beans Kurma

  • 2 to 3 wedges Lemon
  • 3 c Cooked rice

Instructions

Cooking the Cranberry Beans

  • Add 2 to 3 c water to a pan. Add salt. Mix well
  • Add the cranberry beans to the water and cook till soft and tender. Takes about 10 to 12 mins. While the beans are cooking, lets cook the kurma base simultaneously.

For The Cranberry Beans Kurma Base

  • Heat a pan with the coconut oil.
  • Add the bay leaf and the onions and the garlic paste. Saute on medium flame for 2 mins or until onions turn soft.
  • Now add the cumin powder, curry powder, paprika, coriander powder and salt. Mix well and saute for 30 secs.
  • Now, add the tomato puree and mix well. Simmer for 3 to 4 mins until the raw smell of the tomato goes away.
  • Add the salt and mix well. Set aside.

Finishing our Cranberry Beans Kurma

  • When the beans are cooked, drain them and add to the kurma base. Mix well.
  • Now peel the soaked almonds. Combine almonds and 2 tbsp water. Grind to a smooth paste in a blender.
  • Add this paste to the kurma. Mix well.
  • Now add the coconut milk , mix well and bring to a gentle simmer.
  • Garnish with coriander leaves and our Cranberry Beans Kurma is ready to be served.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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Mushroom Rogan Josh Recipe| Side Dishes For Flatbreads

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HOW TO MAKE MUSHROOM ROGAN JOSH?

Mushroom Rogan Josh-  A vegetarian take on the popular lamb based gravy, Rogan Josh

Update: This recipe was originally posted on 2nd September, 2014. It has now been updated with fresh Recipe cards and more information after testing a few more times.

Mushroom Rogan Josh garnished with coriander leaves and served in a white bowl with cumin scented rice

What is Rogan Josh? Mushroom Rogan Josh

This recipe  is a vegetarian version of the popular Rogan Josh curry that uses lamb.

The term Rogan means clarified butter or fat in persian and Josh means heat. So technically it translates to cooked in fat on high heat, according to Wikipedia.

Rogan Josh is a Kashmiri specialty dish that is usually made with tender lamb meat.

Mushroom Rogan Josh is the perfect vegetarian Rogan Josh because of the Umami flavors that mushrooms pack in.

What kind of Mushrooms can be used to make Rogan Josh?

Any chunky meaty variety mushroom will work well in this recipe. Your best bets for a fantastic Mushroom Rogan Josh  are swiss brown mushrooms and white button mushrooms.

While I have used Oyster mushrooms and found that they  also lend themselves well to this curry, mushrooms that are smaller, like Enoki  did not give the same results.

 Spice Blend

True to its Kashmiri origins, this recipe uses subtle spices with a sweet hint like  fennel, black cardamom and green cardamom for the spice blend.

You can use a coffee grinder to make your own Rogan Josh spice blend.

Yogurt

The base for the Rogan Josh comes in the form of yogurt. There are no tomatoes used in this Mushroom Rogan Josh. Instead, I preferred  the slight tang in the yogurt to amp up beautiful flavor to this light curry.

Substitutes For Mushrooms

For people who are not fans of Mushrooms or those people that are allergic to them, soy chunks aka textured vegetable protein can be used to make this Rogan Josh gravy.  Mock meat will work well in this recipe.

You can also make the same curry with tofu, another healthy and protein dense option.   Tofu, that has been pressed well and cubed will work well too. I have tried the same recipe with Tofu with success.

Cooking Methods

Mushroom doesnt take a long while to cook up. The only time taking process in this recipe is the roasting and grinding of spices.

But for that, the recipe is pretty quick and perfect to have with a bowl of Cumin Rice or some buttery garlic naan.

Once you add the yogurt, please avoid simmering the gravy for long and on high flame. This will curdle your gravy.

Are you a Mushroom lover? Then we have more Mushroom recipes for you.

Mushroom Biryani

Mushroom Makhani

Mushroom Soup

From our Kashmiri Recipe Collection

Kashmiri Gobhi Aloo Subji Recipe| Kashmiri Recipes| Easy Side Dishes for Roti

Kashmiri Dum Aloo Recipe

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Mushroom Rogan Josh recipe? Loved it? Then please rate this recipe and leave a comment. If you have any questions regarding this recipe, leave a comment and i ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on instagram by tagging us @tomatoblues.

Mushroom Rogan Josh garnished with coriander leaves and served in a white bowl with cumin scented rice
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Mushroom Rogan Josh

Mushroom Rogan Josh- a vegetarian spin on the popular Kashmiri Rogan Josh that uses lamb. Pairs well with Naan, Cumin rice and Pulao.
Prep Time20 minutes
Cook Time20 minutes
Course: Side Dish
Cuisine: Kashmiri
Servings: 3

Ingredients

  • 2 c Button mushrooms
  • 3/4 c finely chopped onion
  • 12 to 15 mint leaves
  • 1/2 c fresh yogurt whisked
  • 1/4 c water
  • 1 tsp Garam masala
  • 1/2 tsp Red chili powder
  • 1 tsp Ginger garlic paste
  • 2 tbsp finely chopped coriander leaves
  • 1 small bay leaf
  • 2 tbsp ghee clarified butter ( Use oil if you are calorie counting)

To roast and grind

  • 1 pod Black cardamom pod
  • 1 pod green cardamom
  • 4 cloves
  • 1 inch Cinnamon stick
  • 6 long Kashmiri Dry red chili
  • 1 tsp Fennel seeds Aniseed/Sombu/ Saunf

Instructions

  • In a pan, dry roast all ingredients listed under To Dry Roast And Grind.
  • Let it cool completely.Now, grind this mixture to a smooth powder.Set aside.
  • Heat a pan with 2 tbsp ghee.
  • Add bay leaves and once they begin to brown, add the onions.
  • Saute till onions turn translucent.
  • Now, add mushrooms and fry till slightly wilted.
  • At this stage, add the ground masala, chili powder, salt and garam masala.
  • Mix well and cook on low flame for 3 mins
  • In the meanwhile, whisk the yogurt thoroughly.
  • Switch off the flame and take the mixture away from heat completely.This is because if you add the yogurt while the mixture is cooking, it tends to curdle.
  • Whisk in the yogurt and mix well into the gravy.
  • Add water and mint leaves and return the gravy back to the flame.
  • Simmer on low flame for about 5 to 6 mins until the gravy is a little reduced.
  • Once done, garnish with coriander leaves.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Andhra Puliohara Recipe| South Indian Variety Rice Recipes

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How To Make Andhra Puliohara?

Note: This post was originally published in 2014 and has now been updated with recipe cards.

Andhra Puliohara- The popular Tamarind rice from Andhra Pradesh &Telengana Regionsandhra style puliogare presented in a triangular bowl alongside roasted baby potatoes and yogurt sauce

Andhra Puliohara is a fantastic recipe that uses up leftover rice. This puliohara which has its origins in states of Andhra and Telengana uses a fresh roasted spice powder to add flavor to it.

Andhra Puliohara And Tamil Nadu Puliodharai:

So, what is the difference between Andhra style Puliohara and Tamil Nadu style Puliodharai? The way in which it is prepared is the difference.

While the tamil style Puliodharai uses a Puli Kaachal to make tamarind rice, the Andhra version uses a freshly simmered Tamarind gravy to mix into some leftover rice.

andhra puliohara served in a stainless steel bowl

Rice varieties for Andhra Puliohara or Tamarind rice:

Now, this is probably applicable for all variety rices. Leftover cooked short grained rice works  best for all these type of recipes. Ideally, Ponni rice, Sona Masoori and even Matta rice works well.

In case you do not have access to any of these varieties, you can attempt this with regular Indian basmati rice too.

Tamarind And Tamarind Paste For Puliohara and Puliodharai:

The type of tamarind you choose determines your Puliohara s taste and flavor to a great extent. Choose old tamarind for best results in your Tamarind rice.

What is the difference between old tamarind and new tamarind?

Aged tamarind, commonly referred to as Pazhaya Puli in Tamil comes in a dark almost blackish shade. The new tamarind, commonly called as Pudhu puli, is  usually is a light brown in color.

While aged tamarind works well in recipes like Sambar and vatha kuzhambu, the fresh brownish tamarind works well in rasam.

Tamarind Subsitutes For Andhra Puliohara:

If you do not have tamarind with you, you can also use tamarind paste to make tamarind rice. If you are using tamarind paste, then 2 tbsp of the paste is recommended for this recipe.

Sesame Seeds and Peanuts- Nut free Tamarind Rice:

The sesame seeds used in the freshly ground powder lends a beautiful nutty flavor with a very subtle hint of bitterness to this rice. This rounds off the tangy and sweet flavors and the result is a beautiful balance of flavors. But if you are allergic to Sesame seeds, then you may skip them altogether.

As far as peanuts in Tamarind rice go, they are quite indispensable in terms of authentic nature of the recipe. But again if you are allergic to tree nuts or peanuts, then you may skip them.

Add cooked black channa instead of peanuts in your Puliohara for that crunch. Or use a tbsp of channa dal while tempering. This should not only give you that crunch but also a nice flavor.

Sesame Oil and alternatives

Sesame oil or rather cold pressed sesame oil is the preferred oil for cooking any kind of puliohara. This is because the sesame oil has a distinct flavor.

It also helps in balancing the heat from the chili because Andhra Puliohara in general tends to be on the spicier side.

A good alternative to Sesame oil in Puliohara would be to use any neutral flavored vegetable oil. If you are feeling quite experimental, you can also try using coconut oil.

If you thought Tamarind is only used in Indian cooking, then do have a look at this:

Tamarind Agua Fresca

If you are a fan of Temple Style Puliodharai, then do explore this post:

Kovil Puliodharai

Shall we now check how to make Andhra Puliohara?

andhra style puliogare presented in a triangular bowl alongside roasted baby potatoes and yogurt sauce
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Andhra Puliohara

Andhra style Puliohara - A tangy tamarind based rice that serves a crowd easily. Ideal for Prasadam, Neivedyam and Travel. Uses leftover rice.
Prep Time20 minutes
Cook Time15 minutes
Course: Mains
Cuisine: Andhra, Indian- South

Ingredients

  • 2 cups Leftover cooked rice Short grained rice like Ponni works best
  • 25 g Tamarind soaked in 1/2 c warm water for 20 mins
  • 4 to 5 numbers green chili
  • 3 tbsp Peanuts
  • 12 curry leaves
  • 1/2 tsp Hing Asafetida in english
  • Salt to taste

To Roast and Grind

  • 1/2 tsp Mustard seeds
  • 1/2 tsp Fenugreek seeds
  • 1 tsp Sesame seeds White works best

To Temper

  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Dry red chilies 2 broken
  • Sesame oil 1 tbsp

Instructions

  • Soak the tamarind in hot water for about 10 mins.
  • Once done, blend the tamarind along with the water to a smooth puree, strain and set aside.
  • Heat a pan and dry roast mustard seeds, fenugreek seeds and sesame seeds till light brown and fragrant.
  • Remove and let cool.In the same  pan with 3 tbsp sesame oil.
  • Add the peanuts and fry till golden and crunchy.Drain on a kitchen towel.
  • To the oil in the pan, add mustard seeds and once they splutter, turn down the flame to medium and add urad dal,dry red chilies, green chilies, turmeric, curry leaves and hing in this order.
  • Once the dal has turned a light brown, add the tamarind extract and salt along with the jaggery.
  • While the tamarind is simmering, blend the roasted ingredients to a powder.
  • Now tip in the ground powder and mix well.
  • Let the mixture simmer on medium flame till oil separates.
  • At this stage, add the cooked rice and fried peanuts and mix well.
  • Switch off flame and check seasoning.
  • Adjust salt if necessary.Serve hot with accompaniments suggested.

Notes

1.Short grained rice works best for this recipe. If you dont have leftover rice, pressure cook rice to three whistles, let cool completely and use.
2. In case you dont have sesame oil, feel free to use any neutral flavored cooking oil. Coconut oil is not recommended.
3. You may also add a few broken cashews instead of or along with the peanuts.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Watermelon Lychee Granita Recipe| Easy Dessert Recipes

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WATERMELON LYCHEE GRANITA

Update: This post was originally posted on May 21, 2014 but has now been updated with fresh recipe cards on July 21, 2020.

WATERMELON LYCHEE GRANITA IS A REFRESHING ICED DESSERT THAT IS JUST HEAVEN FOR SUMMER

This summer has been merciless. The average temperature here in Vadodara is always 40C. Imagine our plights. Poor souls. The heat makes everything uncomfortable, from eating to sleeping. No one wants three course meals any more. Everyone is more than content with helpings of fruits and large glasses of chilled fruit juices and mocktails.
Breakfast is usually a smoothie. Preferably, chocolate. ( Ahem……) On one such ruthless day, I did something totally evil and vile. I ate some granita as breakfast. Wait! Are you staring at me? Or are you rolling your eyes? If yes, please do come visit me and then you will know why it s a wise idea to have granita for breakfast, lunch and dinner.
I can almost imagine my mom admonishing me when she comes to know about my breakfast. Which she will eventually. But until then, lets leave that to where it stands and talk some more granita.

The first time I came across a granita was a restaurant which had a mocktail menu that was longer than the Nile. ( Well, not exactly, but you get my point ?) So, mindlessly and out of sheer curiosity, I ordered a kiwi granita.

Needless to say, I was taken aback when the smart waiter came with a big glass of shaved ice that was a gorgeous green. I don’t know what I was expecting but shaved iced didn’t figure anywhere close to my perception of the so called granita. I almost had a foot in my mouth moment when I discovered that the mound of shaved ice costed 180 bucks.

Now see, this is not acceptable. First, you give me shaved ice which I can’t enjoy unless I ignore my chattering teeth. Then you charge me 180 bucks!!!! That’s three burgers at Mc Ds. For your info. I wanted to scream all this at the waiter. But I simply smiled, paid the check, had a face palm moment and walked out gracefully. Rest assured, I never revisited granita until recently.

            I came across some beautiful granita recipes in a cookbook that I was browsing through and I was compelled to try making some at home. When I thought about my granita experience in hindsight, I realized that it was nothing but a fancy pansy name given to the regular ice golas that we get in India for as low as 20 bucks a piece.
The only difference is that a granita is almost always made of fresh fruit juice but a gola is dipped in gorgeous vibrantly colored squashes.
Which does make a granita a better option any day?
Plus, you don’t need a fancy machine to make some. So, all in all, a granita is a fabulous idea when the mercury is merciless and when you make it at home.

Special equipment for making a Granita:

You dont need any ice cream maker or ice crusher or ice shaver to make this granita. You can make a fantastic Granita by using your blender jar and a fork.

Sweeteners used in this recipe:

While white sugar can be substituted with healthier alternatives in many recipes, it is not very easy to do so in case of frozen desserts. Sugar helps in freezing of the Granita. So using sweeteners like maple syrup or agave or jaggery is not recommended for this recipe.

Freezing time:

Freezing time given here is how long it took for me. It may take longer or shorter,depending on the weather, the fridge you use and the quantity you use for making this Granita.

Check out other recipes featuring watermelon and lychee here:

Watermelon Aguafresca

Lychee Lemonade

Watermelon Salsa

watermelon lychee granita
Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. If you try this Watermelon Lychee Granita recipe, please rate this recipe and leave a comment. If you have any questions regarding this recipe, leave a comment and i ll respond at the earliest possible. If you tried this recipe and enjoyed it, then click a picture and share it on instagram by tagging us @tomatoblues.

Recipe For Watermelon Lychee Granita

watermelon lychee granita
Print Recipe
5 from 1 vote

Watermelon Lychee Granita

This granita has watermelon and subtle hints of Lychee. This makes a fantastic dessert for small parties.
Prep Time50 minutes
Freezing Time4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: International
Servings: 3

Ingredients

  • 1.5 c Water melon
  • 8 fruits Lychee
  • 1/2 c Sugar
  • 1 tbsp Lemon juice
  • 1 tsp Grated ginger

Instructions

  • Pit the Lychee and discard the seed.
  • In a blender, combine mint leaves, ginger and sugar and pulse once to release the flavors.
  • Now, add ½ of the watermelon, lemon juice and lychee and blend to a smooth puree.Transfer to a bowl.
  • Blend the remaining watermelon to a smooth puree and combine this with previous mixture.Mix well.
  • Pour this mixture into a freezer safe container which is quite sturdy.Freeze till set. This takes anywhere between 2 hours to 4 hours depending upon your refrigerator.
  • Once frozen, use a fork and start raking the mixture from the sides first.Proceed to the center eventually.This is time consuming and a little tiresome but its worth all the effort.
  • Once you have raked up the entire mass, shove it back into the freezer.After 2 hours, remove and repeat the raking process.
  • Freeze till ready to serve.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Onion Tomato Thokku Recipe + Video

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HOW TO MAKE ONION TOMATO THOKKU?

ONION TOMATO THOKKU- AN EASY AND SIMPLE ONION AND TOMATO RELISH THAT PAIRS WELL WITH IDLI ,DOSA, POORI AND CHAPATI

onion tomato thokku

Onion Tomato Thokku is a quick and easy side dish that i make whenever i m pressed for time. This is such a versatile accompaniment. You can serve this thokku with literally anything. It tastes great as a dip with nachos, a sandwich filling, a salad topping or even a poke bowl component.

This thokku is the ideal side dish for Idli, dosa, chapati and poori. It comes together in a pinch, calls for minimal ingredients and can be made as a large batch and stored in the fridge for up to a week. 

Onions and Tomatoes:

While yellow, red and white onions all work well in this recipe, you can use red onions for best results. You can use a food processor to chop your onions if you are making a big batch.

Roma tomatoes and the regular tomatoes are the best choice for this recipe. Roma tomatoes are fleshy with a slight tang, making them just perfect for this thokku.

Shelf Life :

This onion tomato thokku is without coconut or dal. So the shelf life is longer. This thokku keeps well in room temperature for 2 days. Use a dry wooden spoon to serve and store in an air tight sterilized glass jar. This onion tomato thokku keeps well in the refrigerator for up to a week. 

Onion Tomato Thokku

An Ideal Travel Food:

If you are going on a road trip or on a tour and looking to make something that can feed a crowd, then look no further. This onion tomato thokku is the ideal condiment to pair with chapati, poori or even slather it on toasted bread. You can even make delicious wraps using this recipe.

Cooking Methods:

This thokku can be made without any grinding. So you dont need a mixie or blender to make this lip smacking side dish that you can enjoy with pretty much everything from idli, dosa to curd rice.

Spices:

The addition of fennel in this thokku is a refreshing flavor change when compared to the regular onion tomato chutney that we make. So it is recommended that you do not skip fennel.

Sambar powder also elevates this onion tomato curry flavor wise. As this recipe does not use any coconut or dal, the sambar powder gives body to this tasty curry. You can also add a green chili to this curry for a different flavor. But please remember to cut down on the red chili powder if you are adding green chili to your onion tomato thokku.

Consistency:

You can adjust the consistency of this thokku by adding up to 1 c of water. This thokku has to be thick if you are using it as a spread on chapati, poori or bread. I have added water to the thokku in the recipe because i was serving this with idlis. You can skip the water part completely and choose to keep the thokku thick. This also increases the shelf life. 

Remember to adjust the salt if you are adding water to the onion tomato thokku.

Storing:

Please make sure that you bottle this in a clean and sterilised glass jar only after the thokku is completely cool.

You can also check out our other Thokku and pickle recipes:

Onion Thokku

Tomato Thokku

Poondu Thokku

Here s the video recipe for Onion Tomato Thokku

Shall we now check how to make onion tomato thokku step by step?

Heat a pan with oil. Add the mustard seeds and when they begin popping, add the fennel seeds.

Now, add chopped onions and ginger garlic. Saute well. Cook on medium flame till onions are pink and soft. Add salt and mix well. 

Lower the flame.Now, add all the spice powders except sambar powder and mix well. Cook for 30 secs to get rid of the raw smell of the spice powders.

Once done, add the chopped tomatoes. Mix well. Add a few fresh curry leaves. Mix.Add sambar powder and mix thoroughly.

Cook till tomatoes begin to lose shape. At this point, cover and cook till tomatoes are completely disintegrated.  This takes approximately 5 mins on medium flame. You can see that the volume of the thokku also reduces considerably. The tomatoes would also have released water.

When this is done, add 1/2 c to 1 c water to adjust the consistency and using a masher, mash the curry lightly. Simmer for 2 to 3 mins. 

Add coriander leaves for garnish and our thokku will be ready.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. If you try this Onion Tomato Thokku recipe, please rate this recipe and leave a comment. If you have any questions regarding this recipe, leave a comment and i ll respond at the earliest possible. If you tried this recipe and enjoyed it, then click a picture and share it on instagram by tagging us @tomatoblues.

onion tomato thokku
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Onion Tomato Thokku

An easy and minimal ingredient based Onion and Tomato curry that is ideal for travel and in finger foods. Vegan.
Prep Time10 minutes
Cook Time25 minutes
Course: Accompaniments
Cuisine: Indian
Servings: 4
Calories: 70kcal

Equipment

  • Pan
  • Potato masher

Ingredients

  • 1 tsp Mustard seeds
  • 1 tsp Fennel seeds
  • 1 tbsp oil Any neutral flavored vegetable oil will work.
  • 1 cup finely chopped red onions
  • 1 tsp ginger garlic paste
  • 1.5 tsp Salt Or to taste
  • 1 tsp Red chili powder
  • 1 tsp coriander powder I used 1 heaped tsp
  • 1/2 tsp Turmeric powder
  • 1.5 c Finely chopped tomatoes Approximately 4 medium size tomatoes
  • 3/4 tsp sambar powder
  • 1/2- 1 c water
  • 2 tbsp finely chopped coriander leaves
  • 10 fresh curry leaves

Instructions

  • Heat a tbsp oil. Add mustard seeds and when they pop, add the fennel and allow it to crackle.
  • Now, add the onions and saute lightly. Add ginger garlic paste next. Mix well. Add salt.
  • Cook on medium flame till onions turn pink and soft.
  • Now, add red chili powder, turmeric powder and coriander powder. Mix well.
  • Saute on low flame for 30 secs
  • Now, add the chopped tomatoes and mix well.
  • Next, add curry leaves and mix.
  • Add the sambar powder, mix well.
  • Cook on medium flame till tomatoes begin to lose shape and break down.
  • Now, cook covered for 5 mins on medium flame. Open once in between and stir to avoid burning.
  • Once done, add water and mash the thokku using a potato masher lightly.
  • Simmer for 2 to 3 mins
  • Garnish with coriander leaves.
  • Tastes best with Idli, dosa, poori or chapati.

Video

Notes

Note: Calorie values are just an approximate value and is provided as a rough guide. I m not a certified nutrition or diet expert. Please use this at your discretion.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 70kcal
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Guacamole Sandwich Recipe + Watch The Video

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GUACAMOLE SANDWICH RECIPE

GUACAMOLE SANDWICH- AN EASY AND FILLING SANDWICH MADE WITH GUACAMOLE . AN IDEAL SUMMER MEAL

Guacamole sandwich

Guacamole Sandwich is probably the best thing that happened after Avocado on toast was discovered by someone on this planet. We are an avocado loving family. So there really is no second thoughts about breakfast when there are avocados lying around.

These sandwiches are the ideal summer meal. They taste like a marriage of salad and sandwich in the mouth, keeps you full and makes for a fresh breakfast.

So first things first, let s go buy those avocados, shall we?

How to choose the right avocado?

Choosing the right avocado is very important no matter what you are making with it- may it be a smoothie, salad or a sandwich or a dip. If you choose a raw avocado, it wont make for a good guacamole. Neither does it taste good in smoothies. Over ripe avocados tend to be brown. And they look and taste unappealing too.

So, how do you know if your avocado is ripe? Choose one that s greenish brown in color. It should have lots of brown but little green too. It should also feel a tad squishy when you squeeze it with your palm, like how a firm ripe tomato feels.

Look out for these signs to spot a bad avocado- 

Too green.

Too brown.

The stalk is too brown.

The stalk is puckered.

The fruit doesnt feel squishy.

How to prevent avocados from turning brown?

Now, this is something that many people struggle with. One minute your toast looks a gorgeous green and the next, it has turned to a murky brown. The trick to keeping avocado from turning brown is very simple- coat it with lemon juice as soon as you scoop it out and mash it well so that the lemon juice is well incorporated into the avocado.

guacamole sandwich

Can you add eggs to this avocado sandwich?

Yes! You can slice up hard boiled eggs, place them between the sandwiches and amp up your sandwich, nutritionally. And you will have some delicious guacamole egg sandwiches.

You can also make a lip smacking sandwich by adding minced chicken. Tofu and paneer, the grilled versions, make for an excellent filling along with the guacamole spread too.

Can you customise this Guacamole Sandwich Spread?

Yes. The recipe mentioned here is a version of the best guacamole that you can eat. Feel free to skip any ingredient but for the lemon juice.

What breads can be used to make this recipe?

We have used wholemeal bread available commercially here. But you can use this avocado sandwich spread to make sandwiches with pita bread or subway style bread or even sourdough breads. 

Are there different ways to make this Guacamole Sandwich in terms of toasting or grilling?

While toasting  on a cast iron or iron pan gives the sandwiches a great texture, you can skip this step and just serve these Avocado cucumber sandwiches as a finger food at parties by slicing them into thin fingers.

guacamole sandwich

You can also check other Avocado recipes here:

Avocado Lassi

Avocado Pear Smoothie

Avocado Paratha

Vegan Chocolate Mousse

Mango Avocado Popsicles

You can also check out

The Perfect Chipotle Style Guacamole

https://tomatoblues.com/avocado-coconut-smoothie-recipe-drink-recipes/

 

Here are some other Avocado recipes too:

Vegetarian Ceviche Salad from Vidya’s Vegetarian Kitchen

Vegan Avocado Milkshake By Sharmila

Here s a video on how to make Guacamole Sandwich aka avocado cucumber sandwich:

Shall we now check how to make Guacamole Sandwich?

Guacamole sandwich
Print Recipe
5 from 2 votes

Guacamole Sandwich ( Avocado Cucumber Sandwich)

An easy and ideal summer recipe using Guacamole as a sandwich spread
Prep Time30 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American, Fusion
Servings: 6 sandwiches
Calories: 130kcal

Ingredients

For the Guacamole ( Avocado Sandwich Spread)

  • 2 ripe avocados
  • 1.5 tbsp freshly squeezed lemon juice
  • 1/4 c finely chopped tomato
  • 1/4 c finely chopped onion
  • 1 clove garlic grated
  • 1 small jalapeno seeds removed and minced
  • salt to taste
  • 2 tbsp cilantro (coriander leaves) finely chopped

For The Guacamole Sandwiches

  • 12 slices bread
  • 2 to 3 tbsp butter room temperature and softened
  • 1 recipe Guacamole as mentioned here
  • 1 medium japanese cucumber sliced thinly lengthwise

Instructions

Lets Make The Guacamole Spread First

  • Cut open the avocado, scoop it and discard the pit.
  • Add lemon juice to the avocado and mash well with a fork.
  • Add salt to taste,jalapeno, garlic, onion, tomato and coriander leaves.
  • Mix well.
  • Your avocado sandwich spread aka guacamole s done.

Let s now make the Guacamole Sandwich

  • Spread a tbsp of guacamole on two slices of bread.
  • Arrange a few cucumber slices over one slice
  • Cover with the other slice and press gently.
  • Now, apply a tsp butter on each slice of the bread
  • Place on a heated cast iron or iron pan or grill.
  • Cook each side for 1 min on low flame until bread is toasted, golden and crusty.
  • Your guacamole sandwich is ready.

Video

Notes

Please note :
Calorie values mentioned here are approximate.
I m not a certified nutritionist or dietician.
Please use the calorie values only as a rough guideline and consult your nutritionist if you have specific dietary concerns.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 130kcal
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Carrot Milk For Toddlers- Carrot Milkshake

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Carrot Milk- a healthy and vibrant breakfast drink made with the goodness of carrots.

carrot milk

Why we love this recipe?

This is a delicious breakfast recipe that you will not stop making , once you try it. It checks all boxes that are necessary for a good breakfast.

Healthy.

Delicious.

Can be made ahead.

Attractive to kids.

Quick to eat/ drink.

So do you need any more reason for making carrot milk?

Carrot milk for toddlers and babies

If you ask if this recipe is suitable for toddlers and babies, the answer is both yes and no. This recipe has nuts and dried fruit. So this is not recommended for babies below 6 months.

This recipe is a great way to introduce carrots to toddlers. You can make the same recipe with non-dairy milk like coconut milk or oat milk.

In case your baby is allergic to nuts, then skip the nuts in this recipe and use only carrots, figs, and raisins. 

Use plain water, carrots, raisins, and figs to make this carrot milk 

All this said and done, you can include this without any guilt in your baby’s food chart after he/she turns 6 months old.

Carrot milk during pregnancy and lactation

This is an excellent drink for pregnant women because of its nutrient properties. However, if you are pregnant and suffer from reflux, then skip adding dairy milk. Or enjoy this cold. This is also  great for lactating mothers.

What alternatives can be used for Dairy milk in this recipe?

The carrot and milk combination is really yummy but not all people enjoy dairy milk in their smoothies and milkshakes. If you are someone who does not enjoy dairy-based milk or is allergic to it, then you can replace milk in this recipe with coconut milk, oat milk, or almond milk. This will also make it a vegan carrot milk smoothie.

Can sweeteners be added to this?

If your carrots are super sweet, I strongly recommend skipping sugar or any other sweetener. But in case, the carrot Gods don’t smile on you and you are left with bland as sawdust kinds, then use organic maple syrup or jaggery or honey or even agave. Please note that adding honey will make it non-vegan.

Can you have this at night?

While we have enjoyed this lovely drink at night, it has always been chilled. Having room temperature dairy milk-based beverages or even hot dairy-based beverages during the night may increase reflux and acidity issues.

Adding a pinch of saffron to your carrot milk during the night not only improves the flavor but also your sleep quality. Saffron is used as an anti-depressant in Ayurvedic treatments, is believed to have immunity-boosting properties.

If you are looking for more breakfast smoothie options, then check out our

Sweet Potato Smoothie Bowl

Dragon Fruit Smoothie Bowl

Fresh Fig Milkshake

carrot milk

Method

Soaking nuts and raisins

First, soak the almonds, walnuts, raisins and figs in warm water for 30 mins to 1 hour.

Once done, drain the water fully.

Pressure cooking carrots

Pressure cook carrots for 2 whistles by combining them with water. Raw carrots don’t work well in this recipe because they don’t blend well with the milk. Alternatively, you can also steam your carrots in a steamer. You can also pressure cook the carrots on low-pressure mode for 2 mins in the Instant pot and do a 10 min NPR.

If you are pressure cooking the carrots, then once it’s done, let the pressure release naturally. Do not drain the water from the carrots.

Blending

Add the soaked and drained nuts to a blender. Tip in the steamed carrots along with the water used for cooking them.

Now, add cardamoms, vanilla and maple syrup ( read post for more details on sweeteners). Blend to a smooth paste.

Next, add milk to the blended carrot puree. Blend again to a smooth puree to a smoothie-like consistency.

Once done, pour into glasses, chill and enjoy. You can make this the night before if serving for breakfast. If you are using non-dairy milk, then this smoothie keeps well for 3 days in the fridge.

Looking for more carrot recipes? Then check out our

Raw grated carrot salad

Carrot raisin smoothie

Carrot and peas curry

Carrot and peas kuruma

Here s the video on making this delicious and healthy carrot milk:

carrot milk
Print Recipe
5 from 2 votes

Carrot Milk Recipe

An easy and nutrient dense breakfast drink with carrots and nuts.
Prep Time1 day 45 minutes
Cook Time10 minutes
Course: Beverage, Breakfast
Cuisine: International
Servings: 4
Calories: 114kcal

Ingredients

  • 3 medium carrots peeled
  • 3/4 c water
  • 6 almonds
  • 5 walnuts
  • 2 tbsp raisins
  • 2 figs
  • 2 cardamoms
  • 1/4 tsp vanilla
  • 1 tbsp maple syrup
  • 250 ml cold milk Use milk that has been boiled and cooled.

Instructions

  • Soak the almonds, figs, walnuts and raisins in 1 c warm water for an hour.
  • Pressure cook carrots with 3/4 c water for 2 whistles. Let pressure release naturally. Allow carrots to cool.
    carrot milk
  • Drain the water used for soaking the nuts and fruit completely.
    carrot milk
  • Add the nuts and fruit to a blender.Add cooked carrots along with the water used for cooking to a blender.
    carrot milk
  • Add cardamom, vanilla and maple syrup.
  • Blend to a smooth puree.
    carrot milk
  • Add milk to this blended puree. Blend again into a smooth puree resembling a smoothie.
    carrot milk
  • Chill for 1 hour if needed.
  • Pour into glasses and serve.
    carrot milk

Video

Notes

Note: Calorie values mentioned here are only a rough guide. 
I m not a certified nutrition or diet expert to provide accurate values.
Please use these values only as an approximate value.
Values may change based on the ingredients used.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 114kcal
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Millet Idli Dosa with barnyard millet

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Millet Idli Dosa is a south Indian millet based breakfast dish. This is a healthier alternative to the regular rice based Idli, Dosas since it uses millet. Not only is millet diabetic-friendly but it is also rich in other nutrients. In this post, I will share how to make millet based batter that can be used for both Idli and Dosa.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

Barnyard Millet Idli Dosa

Grinding Barnyard Millet  batter or any millet based batter is a challenge for many people. So, this post is an attempt to understand how to grind millet based batters. Our outcome should be  fluffy idlis and crispy golden dosas.

In this post, I will walk you through how to grind batter for idli and dosa using a wet grinder. I have an Elgi Ultra wet grinder and here, I m going to show you how to use the wet grinder and make batter using millet.

What is Barnyard Millet?

I have used barnyard millet to grind my batter here today. Barnyard millet is also called as Kuthiravali in Tamil, Samwat ke chawal in Hindi, Oodalu in Kannada and Telugu. Barnyard millet is also the only millet that is permitted for consumption during fasting.

Now, you can use the same proportions mentioned in this recipe and make batter using little millet ( Samai) and Kodo millet ( Varagu) also.Barnyard Millet Idli Dosa

This post also has a detailed video that will guide you on how to grind Millet batter for Idli and dosa. You can even call this 2 in 1 millet batter because this batter recipe will give you both fluffy idli and crisp dosa.

Check out our complete collection of side dishes for Idli and dosa here:
Our Collection of Side Dish For Idli Dosa

To begin with, let us understand why millet batter is different from our regular dosa batter.

Millet are a great substitute for rice. However, they are not as soft and moist as rice and so behave slightly differently when used as a substitute in rice based recipes. This is particularly true for idli and dosa batter.

Many beginners or people who have shifted to using millet more frequently because of its nutrient profile feel that millet Idli is not as soft as our rice Idli. This is mainly because of the quantity of water that we use in our batter.

Millet tends to absorb more water than rice. So its important to add enough water while grinding and also adjusting the water: batter ratio before making Idli to get soft and fluffy barnyard millet idli. When you add more water than necessary, your Idli will fall flat and not rise. Less water makes Idlis dense and hard.

Why do we add rice to Kuthiravali Idli Dosa?

We do this because parboiled Ponni rice (Ukda Chawal) or Puzhungal Arisi gives that softness to our idli and helps in improving our dosa texture.

Adding fenugreek seeds

Fenugreek is another important ingredient for making the perfect idli dosa batter. Apart from its dense nutrition profile, fenugreek seeds aka methi also improves the viscosity in the idli dosa batter and helps better fermentation because they help hold carbon dioxide which is essential for aerating the batter. This aeration process is what helps getting soft and fluffy idli. Fenugreek seeds also gives a beautiful golden color in dosa.

Why didn’t my idli batter rise? 

This is a question that most of my instagram followers ask all the time. There are two reasons for this. The first one is the climatic conditions of the place where you live in. Idli dosa batter does not ferment well and rise in cold weather.

If you live in a place that is extremely cold, then wrap the container in which you put your batter with a blanket and leave it in the oven with the light on. Also, grind your batter and allow it to ferment during the day time when there is sunlight.

If you are living in a tropical place or a place where the weather is hot, then grind your batter and allow it to ferment during the night time when it will be cooler. This way, your batter will not become too sour while it ferments.

So depending upon the weather of your place , this s how you should be going about your Millet Idli dosa batter process:

Weather: Cold
Soak millet/ rice+ urad dal + methi for 6 to 8 hours during the night. ( Soak before bed time. Its ok if the soaking time is longer)
Grind the batter early in the morning ( around 6 am)
Ferment during the day. Wrap the container with a blanket, leave it in the oven with the light on.
Weather: Hot or warm
Soak millet/ rice+ urad dal + methi for 6 to 8 hours during the day. ( Soak around 1 pm in the afternoon)
Grind the batter late in the evening ( around 8 pm)
Ferment during the night to prevent over fermenting and souring.

Another reason why your idli batter does not rise is because of the quantity of salt added. Salt plays an important role in fermenting your batter. The rule of thumb is 3/4 tsp to 1 tsp salt ( assuming 1teaspoon equals 5 ml ) for every cup (standard measuring cup measuring 250ml) of rice and dal used. 

So you did all this and still the batter did not rise. What can be done?

Even after making sure you did all these steps, if your batter did not rise, then please wait for 6 more hours. If the batter does not rise even after that and if your batter smells sour, then add 1 tsp baking soda, mix well and wait for 1 hr. If you do not see any action in your idli batter even after all this and your batter does not smell funny or does not have any green spots indicating fungus in it, then just make dosa with the same batter. Your idli will be hard if your batter has not fermented well. But your dosa will still turn out fine.

Why should you grind batter in a wet grinder? How to use a wet grinder to grind Millet idli dosa batter?

While you can always grind batter in a blender, it doesn’t give you soft Idli. The reason for hard Idli from batter made in the blender is because the batter gets heated up while grinding. 

Method for grinding Idli batter in grinder

The first step in grinding our batter is to soak our Millet, rice and dal.

We are going to soak urad dal and methi together and Rice and barnyard millet together. First, combine methi and urad dal in a large bowl.

Similarly, combine the millet and rice in a large bowl.

The next step is to wash all this.

Washing the millet, rice and urad dal is very important in making good quality Idli and dosa. What happens when you don’t follow this correctly? Your idli batter will smell musty and the color of your idli and dosa will be dull if you don’t wash the rice,millet and dal thoroughly.

How to wash rice, millet and urad dal for Idli dosa batter?

Once you combine the urad dal and methi in a bowl, place it in a sink. Add enough water, rinse the dal thoroughly and drain the water. Repeat this step until the water you use for washing is clear and you can see the urad dal clearly through the water.  Once the dal is cleaned, add about 4 to 5 cups of water to your urad dal and methi and let it soak for 6 hours.

The next step is to wash the rice and millet. Combine the rice and millet in a bowl. Add enough water, rinse the rice and millet thoroughly and drain the water.

Repeat this step until the water you use for washing is clear and you can see the urad dal clearly through the water. Once the millet and rice are cleaned, add about 10 cups of water to your rice and millet and let it soak for 6 hours.

You can collect all the water used for washing and soaking for your batter and use it to water your plants.

Once the urad dal, methi, rice and millet soak, they will be soft. Urad dal and methi will be slightly puffy. You will also notice that the rice and millet becomes whiter and brighter.

Now the next step is to grind the batter.

We ll first grind the urad dal and methi. To do this, first drain all the water used for soaking the dal and methi. Now, add the soaked urad and methi to the grinder along with 1/2 c water. Grind for 5 mins.

Stop, scrape down the sides, add 1/2 c more water for grind for another 6 to 7 mins. Again stop, scrape down the sides, add 1/2 c to 3/4 c water and continue to grind for 7 mins. By now, our urad dal batter will resemble butter in texture. This s the right consistency.

To check whether your urad dal has been ground to the correct consistency, take a small blob of the batter and drop it in a bowl of room temperature water. The batter will float without disintegrating. This s the right consistency.

The total grinding time for urad dal is approximately 20 to 25 mins. The total quantity of water used for grinding urad dal is about 2 cups. This again depends on the quality and age of your dal. It s important to stop the grinding now and then and scrape down the sides. This is because the methi wont grind evenly otherwise.

Once the urad dal has been ground, remove the ground batter and transfer it to a big bowl. Do not wash the grinder. We are going to use the same grinder to grind rice and millet too.

The next step is grinding the rice and millet.

Apart from millet and rice, we are also going to add 1 c of cooked rice to our millet idli dosa batter for getting soft fluffy idli. You can add any short grain rice. Cooked basmati rice will not work well in idli dosa batter. I have used 1 c of leftover and cooled cooked Sona masuri in this recipe. Use the same cup that you used to measure your millet and rice to measure your cooked rice.

Can cooked rice be substituted in Idli dosa batter? What can be used in place of cooked rice in idli dosa batter?

If you do not want to add cooked rice, then you can add 1 c of poha ( red/ white will work). If you are using Poha ( aval/avalakki/ atukalu) in your idli dosa batter, then wash the poha well just like how we washed rice before soaking. Soak the poha in 2 c water for 10 mins. Drain the water completely. Now add the poha to the rice and millet while grinding and proceed.

Grinding the rice and millet is very similar to grinding urad dal batter.

Drain the water used for soaking rice and millet completely. Add this to the grinder along with 1 c of cooked rice. Add 1/2 c to 3/4 c water and begin grinding. Grind for 5 mins. After 5 mins, stop and scrape down the sides. Add 1/2 c to 3/4 c water. Grind for 6 to 7 mins. Again, stop, add 3/4 c to 1 c water. Scrape down the sides. Continue to grind for 6 to 7 mins.

Stop, scrape down the sides, add 1/2 c water and continue to grind for 5 mins. At this stage, your batter will be slightly grainy and flowing consistency. This is the right stage. Your batter should not be very thick. It should be slightly runny and slightly grainy. Rub the batter between your fingers to check the consistency.

The total time for grinding our millet rice mixture is approximately 20 to 25 mins. This depends on the quality, age and soaking time of your millet and rice. The longer you soak your millet and rice, the shorter time it takes to grind the batter. The yield will also be higher when you soak for longer hours. The same applies for urad dal too. So do not minimise the soaking time for your idli batter especially if you are using millet in your batter.

Now the next step is to combine the urad dal batter and the rice millet batter.

Combine both the batters in a large bowl. The proportions used in this recipe yields 3 liters of batter approximately. So i have used a 6 liter capacity pot to store my batter.

Once both batters are combined, add enough salt to the batter.

How to mix your batter?

Whether you are grinding regular rice idli dosa batter or millet idli dosa batter, use your hands to mix urad dal batter and millet mixture. The good bacteria in your hands will help in better fermentation and the batter also will be evenly mixed. It s also easier to mix the batter using our hands. Make sure you wash your hands thoroughly before you do this.

Next step is fermenting the batter.

Cover your pot and leave it in a warm place for at least 6 hours. After 6 hours, the batter would have risen and fermented. Now, mix the batter well using a ladle. You can see that the batter is aerated and has many bubbles while mixing. This step is also very important. If you do not mix the batter well after fermenting, your batter will continue to over ferment and rise, resulting in the batter becoming too sour too soon. Also, your idli wont be soft.

Barnyard Millet Idli Dosa
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Millet Idli Dosa Batter

How to grind millet idli dosa batter in a wet grinder? This is a beginner s guide on using an Elgi Ultra wet grinder to grind idli dosa batter with barnyard millet.
Prep Time8 hours
Cook Time20 hours
Resting Time6 hours
Total Time1 day 10 hours
Course: Mains
Cuisine: South Indian
Servings: 12

Equipment

  • Wet grinder
  • Mixing bowl

Ingredients

  • 3 c Barnyard millet Little millet or kodo millet will work well too.
  • 2 c Idli rice
  • 1 c whole white urad dal
  • 2 tsp Fenugreek seeds Methi/ Menthe
  • 1 c cooked rice leftover cooked short grain rice is used and is recommended for best results
  • 4 tsp salt
  • 5 to 6 c water Approximate quantity

Instructions

Soaking

  • Combine urad dal and methi in a large mixing bowl. Wash thoroughly. Add 4 to 5 c water and soak for 6 hours
    Barnyard Millet Idli Dosa
  • Similarly, combine rice and millet in a large bowl. Wash thoroughly. Add about 10 c water and soak for 6 hours
    Barnyard Millet Idli Dosa

Draining

  • Once soaked, drain the water from the urad dal and millet mixture thoroughly

Grinding

  • First, let s grind the urad dal and methi
  • Now, add the soaked urad and methi to the grinder along with 1/2 c water. Grind for 5 mins. Stop, scrape down the sides, add 1/2 c more water for grind for another 6 to 7 mins. Again stop, scrape down the sides, add 1/2 c to 3/4 c water and continue to grind for 7 mins. By now, our urad dal batter will resemble butter in texture. This s the right consistency.
    Barnyard Millet Idli Dosa
  • Drain the water used for soaking rice and millet completely. Add this to the grinder along with 1 c of cooked rice. Add 1/2 c to 3/4 c water and begin grinding. Grind for 5 mins. After 5 mins, stop and scrape down the sides. Add 1/2 c to 3/4 c water. Grind for 6 to 7 mins. Again, stop, add 3/4 c to 1 c water. Scrape down the sides. Continue to grind for 6 to 7 mins. Stop, scrape down the sides, add 1/2 c water and continue to grind for 5 mins. At this stage, your batter will be slightly grainy and flowing consistency. This is the right stage.
    Barnyard Millet Idli Dosa
  • Combine both the batters in a large bowl. The proportions used in this recipe yields 3 liters of batter approximately. So i have used a 6 liter capacity pot to store my batter. 
    Barnyard Millet Idli Dosa
  • Once both batters are combined, add enough salt to the batter. 
    Barnyard Millet Idli Dosa
  • Use your hands to mix urad dal batter and millet mixture. The good bacteria in your hands will help in better fermentation and the batter also will be evenly mixed. It s also easier to mix the batter using our hands. Make sure you wash your hands thoroughly before you do this.
    Barnyard Millet Idli Dosa
  • Cover your pot and leave it in a warm place for at least 6 hours. After 6 hours, the batter would have risen and fermented.
    Barnyard Millet Idli Dosa
  • Now, mix the batter well using a ladle. You can see that the batter is aerated and has many bubbles while mixing.
    Barnyard Millet Idli Dosa

Making Idli and dosa

  • To make Idlis and dosas, follow the same steps as you would for making regular rice Idli and Dosas

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Once you have mixed your millet idli dosa batter well, it is ready to be made into millet idli and dosa.

How to make Kuthiravali Idli?

Your batter will be thicker than when you ground it. This s because millet absorbs water. So, to make idlis, we have to adjust the consistency of the batter. Add 1/2 c water to 2 c batter. Mix well. When you pour the batter from a ladle, it should fall easilyand uniformly.

Now, fill water in your steamer and get the water to boil. While the water is getting ready, grease your idli plates.

Fill each groove with a ladle of batter. Place the filled idli plates in the steamer and steam them for 9 to 10 mins. After 10 mins, switch off flame. Let it sit for 4 to 5 mins before opening. You will get beautiful, soft and fluffy millet idli if this method is followed.

After 5 mins, remove from the steamer, dip a sharp spoon in cold water and scoop out the idli using this wet spoon. Serve hot with chutney or sambar.

Things to remember before steaming millet idli:

Always allow your water to heat up and begin boiling before placing your idli in the steamer. Never place your idli in a steamer filled with cold water.

Do not over cook your idli. Instead, cook them on medium flame for the prescribed time. Switch off flame. Let them sit for 4 to 5 mins. By doing this, the idli will continue to cook well and fluff up in the residual heat. When you over cook the idlis, millet idli tends to become harder and denser.

Why does my idli have cracks on the top?

This s very normal. Generally, cracks on the top of your steamed idli means that more water can be added or that it was cooked for a little longer than required. The idli will still be soft and fluffy if the correct procedure for grinding the batter is followed. Cracks on the top of idlis are not a matter of concern. They are still good to eat.

How to make Kuthiravali Dosa?

Barnyard Millet Idli Dosa

For making dosa, combine 1 c batter with 1/4 c water. Heat an iron tawa. Make sure the tawa is not smoking hot. Pour a ladle of batter and spread in concentric circles to a thin dosa. Reduce flame to medium. Drizzle oil or ghee around the edges. Cook till the underside is golden and there s no raw batter on the surface. Flip and drizzle some ghee or oil around the edges. Cook for 30 secs. Once done, fold and serve hot with chutney, sambar or kuruma.

How to get crispy golden dosa?

Make sure you cook dosa on medium flame.

Sprinkle water on the tawa after every dosa, wipe it clean and then make the next dosa.

For golden dosas just like the restaurants, use ghee in place of oil.