2 tablespoons besan (gram flour)
4 cups water
2 cups sour curd
Salt to taste
1 tablespoon sugar (more/less to taste)
½ teaspoon turmeric (haldi) powder
4 green chillis, slit in halves
1 tablespoon fresh ginger, grated or finely chopped
¼ cup chopped coriander leaves
1 tablespoon oil
1 tablespoon ghee
2 dry red chillis, broken
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 pinch hing (asafoetida) powder
1 sprig kadipatta (curry leaves)
1. Blend the gram flour, water and curd well into a smooth mixture and pour into a large pan. Add salt, sugar, turmeric powder, green chillis, and ginger. Bring to a boil and immediately lower flame to simmer. Cook 5 – 10 more minutes.
2. Meanwhile, heat oil and ghee in a small frying pan. Add tadka/tempering ingredients and fry till seeds splutter.
3. Add the tadka mixture to the simmering kadhi. Add coriander leaves and serve hot with khichdi or plain rice.
Whole Wheat Flour (atta) - 1 cup
Roughly chopped Onion - 1 no
Green chilli chopped - 1 no
Jeera (cumin seeds) - 1 tsp
Salt to taste
Red chilli powder - 1/4 tsp
Fresh Chopped coriander leaves - 2 tbsp
Water as required
1. In a bowl combine together whole wheat flour, green chillies, salt, red chilli powder, chopped onions, chopped coriander leaves and add sufficient water to make a thick but pouring consistency batter.
2. Heat a non stick pan or normal tawa on a medium heat with little bit oil. Pour a ladle full of batter on a tawa drizzle some oil and fry till golden brown on both the sides.
3. Cook in a low flame, once the one side is cooked. You can change the other side of cheela with the help of Spatula and cook it well, you can see it in below picture.
4. Once both the sides of the cheela or pancake has been browned, I lifted off them the tawa or pan and placed them on a plate.
5. Serve hot Atta cheela with green chutney or tomato sauce.
Maida – 2 cups
Ghee or butter -2 tbsp
Baking soda - 1/2 tsp
Chilli powder - 1 tsp
Hing/Asafoetida -1/4 tsp
Cumin / jeera-1/2 tsp
Salt as needed
Oil for frying
1. First mix butter /ghee and cooking soda cream together vigorously well with your hands.
2. Then add maida, chilli powder, jeera, hing and salt. Add water very little at a time and knead into a firm ball of dough.
3. It should not be sticky, just moist. Add more flour and knead in if your dough is too sticky. Set aside.
4. Heat oil for frying. Then Take Pinch off a lemon-sized amount of dough and roll into a ball between your palms.
5. Roll into a thin circle neither too thin nor thick and cut into diamonds with a sharp knife.
6. Gently lift the pieces and add to the hot oil and deep fry it in batches till golden brown. Allow it to cool. Then store it in an airtight container.
Broken wheat (dalia/lapsi) 1 cup
Semolina (rawa/suji) 4 tablespoons
Pure ghee 2 tablespoons
Green cardamoms 3-4
Milk 2 cups
Raisins 1 tablespoon
Sugar 2 1/2 tablespoons
1. Heat ghee in a deep non-stick pan. Add dalia and sauté for 1 minute.
2. Add suji and mix well and sauté till fragrant.
3. Add 1 cup water, cover and cook till water is absorbed.
4. Place green cardamom seeds in a mortar.
5. Add milk to the dalia and stir to mix. Cover and cook for another 3-4 minutes.
6. Coarsely pound the green cardamom seeds with a pestle, add to the dalia and stir to mix.
7. Add raisins and mix again. Chop almonds and cashewnuts and add to the dalia, mix and cook for 5-7 minutes.
8. Add sugar and mix well and cook till the dalia is done. Serve hot.