Bedmi Puri

Time 30 min.

Ingredients

Wheat flour 2 cups

Semolina / Rava 1/2 cup

Oil 1 tablespoon for making dough

Water per requirement to make stiff dough

Oil for deep frying

Sesame seeds 1 tsp

For Moong daal mixture

Moong daal 1/2 cup 

Ginger 1/4 inch

Red chili powder 1/4 tsp

Garam masala 1/4 tsp 

Cumin seeds 1/4 tsp
Fresh coriander 1 tsp

Salt as per taste

Method
Soak moong daal with cumin seeds for 2 hrs. Drain water and then grind with other ingredients without adding water. Keep it aside.

In a mixing bowl, add wheat flour, semolina, and salt. Mix very well. Heat oil in a saucepan, then pour into the mixing bowl over the flour. Probably make a small dig in the flour and add ghee into it. And then pour flour from sides into the ghee. Add 2-3 tbsp or more water and knead the dough. The dough should be not too hard or too soft. Keep dough for 15 min. Then knead the dough. Make small portions of dough of 1 inch. Start rolling it, it should not be too thin or thick, On one of puri should be sesame seeds and on other side apply paste of moong daal mixture. Then deep the puri keeping moong daal mixture on lower side. Deep fry in oil. Take out on tissue paper to remove excess oil. Serve with potato gravy bhaji.

Tip

You can add moong mixture in wheat flour to make dough without adding water. Then deep fry.

Nachni Dosa with Sprouts

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Sprouts 1 cup

Chopped onion 1 cup

Green chilies 2-3

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Transfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add sprouts, onion, green chilies and salt to the batter. Make dosas. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Nachni Dosa with Sprouts

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Sprouts 1 cup

Chopped onion 1 cup

Green chilies 2-3

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Transfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add sprouts, onion, green chilies and salt to the batter. Make dosas. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Moong Bhajis

Time 45 min

Ingredients

Moong daal 1 cup

Cumin seeds 1/2 tsp
Fenugreek seeds 1/4 tsp

Turmeric Powder 1/4 tsp
Ginger 1/2 inch
Garlic cloves 1-2

Fresh coriander 1 tbsp

Green chilies 2-3

Water 3/4 cup

Baking soda  2-3 pinch

Salt to taste

Oil for deep fry 

Method

Soak moong daal in water along with cumin & fenugreek seeds for about 2-3 hour. Drain the water from chana daal, transfer it in the mixer vessel, then add coriander, turmeric powder, green chilies, ginger, garlic and salt. Blend it in mixer. Make a coarse paste. Take out from the mixer vessel, into the bowl, now add baking soda. Mix well. Heat oil in kadai add spoonful of batter fry bhajis till light golden in colour on medium flame.

Tip

U can add more chilies as per your taste

U can chop chilies instead of adding into the blender

Daal Batata Amti

Time 30 min

Ingredients

Potatoes medium size 2

Tur daal 1/2 cup

Finely chopped onion 1 big size

Red chili powder 1.5 tsp+ ginger garlic paste 1/4 tsp/ kanda lasun chatney 2 tsp

Water 3 cups

Oil 1 tbsp

Salt to taste

Method

Wash and cook daal and potatoes in cooker till 3 whistles. Allow it to cool. Peel potatoes and cut into cubes.

Heat oil in vessel. Add onion, fry till it turns golden brown. Then add red chili powder + ginger garlic paste / kanda lasun chatney. Fry for about 3-4 min. Then add cooked tur daal and potatoes. Then add 1 cup of water and salt. Mix well and cook for 10-15 min. Switch off the flame and serve hot with bhakari or rice. 

Tikhat Sandge Amti

Time 45 min

Ingredients

Tikhat sandge 1 cup

Tur daal 1/2 cup

Finely chopped onion 1 big size

Red chili powder 1.5 tsp+ ginger garlic paste 1/4 tsp/ kanda lasun masala 2 tsp

Water 3 cups

Oil 2 tbsp

Salt to taste

Method

In a small pressure cooker preferably 1.5 to 2 lit, heat oil. Add onion, fry till it turns golden brown. Then add red chili powder + ginger garlic paste / kanda lasun masala. Fry for about 3-4 min. Then add tikhat sandge and washed tur daal. Fry for 4-5 min. on low flame. Then add salt (pl add little salt other wise it will not get cooked in pressure cooker, the remaining salt is added at the end) and water. Cover the lid and cook for 3 whistles. Switch off the flame. Allow it to cool. Then remove the lid, switch on the flame, add the remaining salt, and cook for 5-6 min. Switch off the flame and serve hot with bhakari or rice. 

Split Yellow Lentils / Moong Daal Varan

Time 25 min

Ingredients

Split yellow lentils / Moong daal 1 cup

Asafoetida 1/4 tsp

Chopped coriander leaves 2 tsp

Jaggery 1/2 tsp optional

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Water 2 -3 cups

Lemon juice 1/4 tsp

1tbsp or less

Salt to taste

Method

Wash daal, add asafoetida and water cook in pressure cooker for 3-4 whistles. Allow it to cool. In a pan heat ghee add cumin seeds, turmeric powder, cooked daal, salt, jaggery. Mix well. Cook for 10 min, garnish with coriander and grated coconut.