It packs well for school and office snacks. Kids like the chewy texture and natural jaggery sweetness without feeling too heavy. It is different from usual sweets because makhana stays crunchy even after coating.

About Gur Makhana

Gur Makhana is a traditional Indian sweet snack made with roasted makhana, coated in jaggery syrup. Makhana or lotus seeds are light and airy, so the snack feels delicate to eat. Also sesame seeds and coconut adds more flavour and crunch to every bite.

The makhana stays crispy if you add them to jaggery at the right time and if you add them early, they become chewy, if you add them late, they stay more crispy. Jaggery has a rich deep sweetness that works perfectly with the makhana and cardamom give that warmth Indian sweet flavour.

Gur Makhana isan easy and quick snack to munch.I always make sweet popcorn using jaggery so wanted to try the same using makhana too and it came out soo good. This sweet jaggery makhana will sure be a addict for kids.

You can just adjust the texture according to your taste and texture preference. Some people like it very crispy, some prefer it chewy. The snack stays fresh for a week if stored in dry place. You can also add extra sesame or skip cardamom based on what you like.

I make this whenever I have makhana at home and want something quick. My family enjoy it and it get finished pretty fast. Sometimes I add extra sesame for more crunch, sometimes less cardamom if someone in the house do not like too much flavour.

Similar Recipes

• Gur Papdi Recipe (Gujarati Sukhdi)
• Makhana Chaat | Phool Makhana Chaat
• Sweet Makhana Recipe
• Phool Makhana Gravy
• Makhana Paratha Recipe

Gur Makhana Ingredients

• Makhana (Lotus Seeds) - I roast these until they become light and crispy. Roasting makes them puffy and gives them a nice base to hold the jaggery coating.
• Jaggery - This gives natural sweetness and beautiful colour to the snack. It melts into a syrup that coat each piece nicely when heated.
• Sesame Seeds - These add a nutty taste and slight crunch. Toasting them before adding makes them taste even better.
• Coconut - Fresh or dry coconut works fine and adds mild sweetness. It balances the strong jaggery flavour nicely.
• Cardamom Powder - Just a pinch is enough to give that warm spice flavour. It makes the whole snack taste like a proper Indian sweet.

How to make Gur Makhana Step by Step

1.Add jaggery to a kadai, add water to it. Boil until jaggery dissolves completely.

2.Strain to remove impurities, Set aside. Heat ghee in the kadai - add makhana. Roast until crisp.

3.Break and check, now its done. Transfer roasted makhana to a plate and set aside. Add jaggery syrup let it boil.

4.Consistency check : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below.Now try to gather and roll, it should form a soft loose ball, this is the right stage. If you want crisp makhana you can leave it to hard ball. Now add coconut, sesame seeds and cardamom powder to it.

5.Add roasted makhana to it. Toss well and switch off. It will be slightly sticky only.

Let it cool down then serve.

Expert Tips

• Roasting - Roast makhana until fully crisp and puffed up. Roasted makhana should break easily when you press.
• Jaggery syrup - Boil jaggery with little water until it dissolves completely and becomes thin syrup. Always strain the syrup to remove any dirt or impurities before using it for coating.
• Consistency check - Drop a bit of syrup in water and gather it to check if it form a soft ball. Soft ball mean chewy makhana, hard ball mean crispy makhana, so choose based on your preference.
• Cooling down - I let the makhana cool completely before eating or storing it in container. Hot makhana feels soft but they become crispy as they cool down to room temperature.
• Dry storage - I keep the snack in airtight container away from steam and moisture. Moisture make the makhana soft and chewy, so store in dry place to keep them crispy.

Serving and Storage

Serve Gur Makhana at room temperature with tea or as an evening snack at home. Store leftovers in an airtight container at room temperature and you can make it ahead and store for few days. It brings a healthy option to regular sweet routine.

FAQS

1. Can I use white sugar?

You can try but jaggery has much better flavour and tastes more traditional. White sugar gives a plain sweet taste without the depth that jaggery brings to the snack.

2. How do I make them extra crispy?

Use the hard ball stage of jaggery instead of soft ball stage for frying. Hard ball stage make the coating harder and keep makhana very crispy without any chewiness.

3. What if my makhana become soft and chewy?

This happen when you roast them less or add them to the syrup too early. Make sure makhana are fully crisp before adding to syrup.

4. Can I add other flavourings?

Yes you can just add dry ginger powder or even a little bit of rose water. 

5. Why does my jaggery get grainy?

This happen if you do not strain the jaggery syrup properly at the beginning. Always strain to remove impurities before using it for coating.

If you have any more questions about this Gur Makhana Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Gur Makhana Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Gur Makhana Recipe

Gur Makhana is a delicious sweet snack made by tossing roasted makhana with jaggery syrup. It comes out in golden colour, crisp and slightly chewy, also a nice treat for an afternoon snack. It has a natural sweet taste and light texture that everyone enjoys. 

Course Snack

Cuisine Indian

Keyword 30 mins recipes, cardamom powder recipe, jaggery recipes, makhana recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 112kcal

Author Sharmilee J

Ingredients

• 1 heaped cup phool makhana / lotus seeds
• ¼ cup jaggery
• 1 heaped tablespoon sesame seeds
• 1 heaped tablespoon coconut
• a pinch cardamom powder

Instructions

• Add jaggery to a kadai, add water to it. Boil until jaggery dissolves completely.
• Strain to remove impurities, Set aside.
• Heat ghee in the kadai - add makhana. Roast until crisp.
• Break and check, now its done. Transfer roasted makhana to a plate and set aside.
• Add jaggery syrup let it boil.
• Consistency check : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below. Now try to gather and roll, it should form a soft loose ball, this is the right stage. If you want crisp makhana you can leave it to hard ball. Now add coconut, sesame seeds and cardamom powder to it.
• Add roasted makhana to it. Toss well and switch off.
• Let it cool down then serve. Enjoy Gur Makhana!

Notes

• Roasting - Roast makhana until fully crisp and puffed up. Roasted makhana should break easily when you press.
• Jaggery syrup - Boil jaggery with little water until it dissolves completely and becomes thin syrup. Always strain the syrup to remove any dirt or impurities before using it for coating.
• Consistency check - Drop a bit of syrup in water and gather it to check if it form a soft ball. Soft ball mean chewy makhana, hard ball mean crispy makhana, so choose based on your preference.
• Cooling down - I let the makhana cool completely before eating or storing it in container. Hot makhana feels soft but they become crispy as they cool down to room temperature.
• Dry storage - I keep the snack in airtight container away from steam and moisture. Moisture make the makhana soft and chewy, so store in dry place to keep them crispy.

Nutrition

Serving: 75g | Calories: 112kcal | Carbohydrates: 26g | Protein: 0.2g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 0.2mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 25g | Vitamin A: 0.3IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 0.3mg

The post Gur Makhana Recipe appeared first on Sharmis Passions.

Panjiri  is a traditional sweet and the version made with wheat flour is called atta panjiri. There are many versions of panjiri recipes and dhaniya and atta panjiri are most popular ones. This sweet is usually made during winter and for Janmashtami festival. Do try and enjoy for this Janmashtami!

About Panjiri

Panjiri is a Punjabi special sweet, easy to make and tastes so good even with such simple ingredients. Panjiri is a traditional sweet made for Janmashtami. Panjiri is made with whole wheat flour, sugar, dry fruits, nuts, makhana, dried coconut, edible gum etc.

Actually there are many variations to Panjiri Recipe like you can make it with rava, coriander seeds which is called dhaniya panjiri. But this one I am sharing here uses wheat flour as main ingredient so its healthy too. I have used cane sugar instead of white powdered sugar.

Some people even add cumin seeds powder, fennel seeds powder in minimal for a flavour variation. We can also add gond (edible gum) in panjiri, but adding gond can be done in winters since gond is warming. I have tried panjiri without gond too and it tastes good so you can skip it if you can't source it.

Panjiri is a easy to make snack, just grab few ingredients, roast them separately and mi it well and you are done. It is one of the healthy snacks that you can make for kids. Panjiri is made during winter.

The only time consuming process is roasting wheat flour which has to be done with patience and in low flame. Roasting it in ghee gives it a nutty flavour which elevates the taste of this dish.

Similar Recipes

• Makhana Raita
• Makhana Paratha Recipe
• Phool Makhana Gravy
• Sweet Makhana Recipe
• Makhana Chaat | Phool Makhana Chaat

Panjiri Video

Panjiri Ingredients

• Wheat Flour - Use good quality wheat flour. I used homemade wheat flour.
• Sugar - You can use cane sugar or regular white sugar powdered.
• Ghee - Use homemade ghee for best aroma and flavor as ghee forms the base for this recipe.
• Nuts - I have used cashews, almonds and pistachios chopped roughly. You can use any nuts and dry fruits of your choice.
• Dry Fruits - I have added raisins. You can use figs too.
• Makhana - Makhana or Lotus seeds are also roasted and added. It should be roasted until crisp and then added.
• Edible gum - It should be fried well in ghee until it puffs up else it will stick to the teeth.
• Dried coconut - You can use kopra chopped or use dried coconut shreds.
• Dry ginger powder - It adds flavour to this dish and also aids in digestion.

How to make Panjiri Step by Step

1.We need ¼ cup + 2 tablespoon ghee in total. so we can add it little by little for frying. Heat little ghee in a kadai - add 2 tablespoon cashews, 2 tablespoon almonds, 1 tablespoon pistachios.

2.Fry until crisp and golden. Remove and set aside.

3.Now add 1 tablespoon raisins.and fry until it bubbles up and is golden. Transfer to the same bowl and set aside.

4.Add little more ghee, add 2 tablespoon edible gum(gond). Add 1 tablespoon first.

5.Fry until it puffs up well. Then add remaining 1 tablespoon gond and fry well until it puffs up fully. Remove and set aside.

6.Add little ghee, ½ cup makhana and roast it until crisp and golden.

5.Break and see to check if its crisp. Remove to a bowl and set aside.

6.Add 2 tablespoon dried coconut, fry until golden. Remove and set aside.

7.Now add remaining ghee to the kadai. Add 1 cup wheat flour.

8.Roast without any lumps, even if it forms break it and roast the flour. Roast until its golden and nice aroma comes. See the colour and texture change in the picture below. Switch off and set aside to cool down a bit.

9.Now take fried gond.

10.Pulse it few times to grind it coarsely.

11.Now add fried wheat flour along with nuts, raisins, crushed makhana, ½ cup cane sugar, ¼ teaspoon dry ginger powder, gond, coconut etc.

12.Mix well.

Panjiri is ready!

Expert Tips

• Flour - You can add half and half of wheat flour and sooji too.
• Dry fruits and nuts - The choice of dry fruits and nuts is purely your preference.
• Sugar - You can add powdered white sugar too but cane sugar tastes best.
• Shelf life - You can keep in room temperature for about 2-3 days and enjoy.
• Additions - Though adding makhana is purely your choice, I would recommend adding it as it gives such a nice crunch and taste to this dish.
• Garnish - You can add dried rose petals as garnish if you like.

Serving & Storage

Store in an airtight container to retain freshness. Need not refrigerate. Panjiri keeps well for about 2-3 days in room temperature, after refrigerate and consume. You can serve Panjiri as such or with warm milk.

FAQS

1.Is Panjiri healthy?

Yes this Panjiri is healthy as I have used just whole wheat flour, cane sugar along with nuts and dry fruits.

2.What is the shelf life of Panjiri?

Panjiri keeps well for about 2-3 days in room temperature, after that refrigerate and consume.

3. Is panjiri dry or moist?

Panjiri can be moist or dry depending on the recipe. If you want it more moist, add more ghee and fry so that wheat flour is slightly moist. If you want a low fat version sprinkle little milk.

4.Does making Panjiri take time?

No not at all, just gather the ingredients roast one by one and mix together and Panjiri is done in no time. The only time it takes it for frying wheat flour, others all gets done quickly.

5.Can I add sooji to this?

Yes you can use around 2 tablespoon sooji / rava, roast in ghee and add it.

If you have any more questions about this Panjiri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Panjiri Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Panjiri Recipe

Panjiri is a traditional, Punjabi sweet snack made by roasting whole wheat flour, nuts, dry fruits, makhana, coconut, edible gum in ghee and mixing it together with sugar. Panjiri is a Janmashtami special sweet offered to Lord Krishna and can also be relished as an anytime snack. Panjiri is an energy boosting sweet and has good health benefits too.

Course Snack, sweet

Cuisine Indian

Keyword 30 mins recipes, ghee recipes, janmashtami recipes, krishna jayanthi recipes, makhana recipes, nuts recipes, sweet recipes, wheat flour recipes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 1037kcal

Author Sharmilee J

Ingredients

• 1 cup wheat flour
• ½ cup cane sugar
• 2 tablespoon cashews
• 2 tablespoon almonds
• 1 tablespoon pistachio
• 1 ½ tablespoon raisin
• 2 tablespoon dried coconut
• ½ cup makhana
• ¼ cup + 2 tablespoon ghee
• 2 tablespoon edible gum
• ¼ teaspoon ginger powder

Instructions

• We need ¼ cup + 2 tablespoon ghee in total. so we can add it little by little for frying. Heat little ghee in a kadai - add 2 tablespoon cashews, 2 tablespoon almonds, 1 tablespoon pistachios.
• Fry until crisp and golden. Remove and set aside.
• Now add 1 tablespoon raisins.and fry until it bubbles up and is golden. Transfer to the same bowl and set aside.
• Add little more ghee, add 2 tablespoon edible gum. Add 1 tablespoon first.
• Fry until it puffs up well. Then add remaining 1 tablespoon gond and fry well until it puffs up fully. Remove and set aside.
• Add little ghee, ½ cup makhana and roast it until crisp and golden.
• Break and see to check if its crisp. Remove to a bowl and set aside.
• Add 2 tablespoon dried coconut, fry until golden. Remove and set aside.
• Now add remaining ghee to the kadai. Add 1 cup wheat flour.
• Roast without any lumps, even if it forms break it and roast the flour. Roast until its golden and nice aroma comes. See the colour and texture change in the picture below. Switch off and set aside to cool down a bit.
• Now take fried gond.
• Pulse it few times to grind it coarsely.
• Now add fried wheat flour along with nuts, raisins, crushed makhana, ½ cup cane sugar, ¼ teaspoon dry ginger powder, gond, coconut etc.
• Mix well.
• Panjiri is ready!

Video

Notes

• Flour - You can add half and half of wheat flour and sooji too.
• Dry fruits and nuts - The choice of dry fruits and nuts is purely your preference.
• Sugar - You can add powdered white sugar too but cane sugar tastes best.
• Shelf life - You can keep in room temperature for about 2-3 days and enjoy.
• Additions - Though adding makhana is purely your choice, I would recommend adding it as it gives such a nice crunch and taste to this dish.
• Garnish - You can add dried rose petals as garnish if you like.

Nutrition

Serving: 100g | Calories: 1037kcal | Carbohydrates: 119g | Protein: 13g | Fat: 59g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 114mg | Sodium: 9mg | Potassium: 478mg | Fiber: 5g | Sugar: 52g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 5mg

The post Panjiri Recipe appeared first on Sharmis Passions.

This is simple and easy to make in few minutes, it doesn't need much cooking at all. Each spoon has aval and milk flavour and fried cashews, coconut gives that needed crunch. This comes together quickly without requiring much effort and tastes so good. If you are looking for last minute snack to make Gokulashtami then this is just for you.

About Paal Aval

Paal Aval is quick and easy to make at home. It is nothing but aval with milk, condensed milk, jaggery, coconut, cashews, ghee and cardamom powder. You can enjoy aval in a different form and this recipe is easy to make.

Aval Paal  is a quick and easy to make sweet dish. If you are in the last minute preparations and do not want to try any complicated dishes for Krishna Jayanthi then this is for you.

The recipe is flexible and you can customise it according to your liking. Milk can be adjusted based on the consistency you want. Some people like more nuts for crunch while others prefer plain. You can use thick poha or thin poha, both works well. 

Aval paal idea is an inspiration from what amma makes for every Gokulashtami. She usually makes aval urundai  and sometimes this sweet snack. This has all kutty krishna's favourite items like ghee, aval, milk etc

I have grown up eating this snack not only for the festival but also as an after school snack. My mother makes it simple with raw cashews and coconut still it tastes so good with the full flavour of milk.

Similar Recipes

• Poha halwa
• Instant nei appam 
• Karthigai appam
• Thinai appam
• Wheatflour appam

Paal Aval Video

Aval Paal Ingredients

• Aval - I have used thick poha. Thick poha gives better texture and soak well in milk. However you can use thin poha too.
• Milk - Use thick full cream boiled milk.
• Condensed milk - is added for richness and to add sweetness.
• Ghee - is used for frying cashews and coconut.
• Cashews - is broken and fried in ghee until golden brown.
• Coconut - I added grated coconut and roasted until golden brown and added it.
• Jaggery - I used powdered jaggery for sweetness in the dish. You can adjust based on how sweet you like.
• Cardamom Powder - I used for flavour and aroma. It gives good taste, flavour and compliments the dish well.

How to make Aval Paal Step by Step

1.To a sauce pan add ¾ cup along with 2 ½ tablespoon condensed milk.

2.Add 1 ½ tablespoon jaggery. Make sure it is free from impurities.

3.Whisk it well.

4.Let it come to a boil. Switch off and remove from flame.

5.Add ⅛ teaspoon cardamom powder.

6.Mix it well, Set aside.

7.To a mixing bowl add 1 ¼ cups thick aval.

8.Rinse it once and bring back. Add prepared milk to it.

9.Mix it well and let it soak for 10 minutes.

10.Meanwhile we can fry the nuts. Heat 1 tablespoon ghee in a pan. Add 1 tablespoon broken cashews, fry until golden brown. Remove and set aside.

11.Add 2 tablespoon grated coconut, fry until golden brown. Remove and set aside.

12.Add it to soaked aval.

13.Mix it well.

Paal aval is ready. Serve warm!

Expert Tips

• Soaking Aval - I usually rinse aval once to remove dirt if any. Then soak in milk for 10 minutes. If it is thin aval, 5 minutes soaking is enough.
• Warm Milk - I use boiled milk then heat it with condensed milk, jaggery then add it warm to aval. Do not let it boil for more time as there is jaggery there are chances for milk to split.
• Mixing Well - I mix all ingredients gently but thoroughly so everything blends together well. 
• Sweetener - You can use white sugar instead of jaggery and skip condensed milk too.
• Serving  - I always serve paal aval warm for best taste and flavour. 

Serving and Storage

Serve Aval Paal warm and fresh for best taste. You can store in container for about one day, consume within for best flavour and texture.

FAQS

1.Can I use thin poha instead of thick?

Yes you can use thin poha if you have that. Soaking time will be short, just 5 minutes is enough.

2.Can I make it ahead?

Yes you can make it sometime before and serve warm. Just reheat gently before serving so the flavours blend well.

3.Can I skip nuts and coconut?

Yes you can skip cashews and add only coconut. Coconut alone gives nice flavour and texture.

4.How much milk should I add?

Add milk according to the consistency you want. If you like thick mixture add less milk, if you like it little runny then add more milk.

5.Can I use red aval?

Yes, red aval work really well for this recipe. Soak time may be slightly longer but texture turn out really good.

If you have any more questions about this Aval Paal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Aval Paal Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Paal Aval Recipe (Milk Poha)

Paal Aval is a tasty sweet that can be made easily in just few minutes. It is made using aval, jaggery, cashews, coconut and ghee as main ingredients. This comes together quickly so can be made for Gokulashtami without any pre preparations. Paal Aval is anytime special and is a must try for its taste and is best served warm.

Course Dessert, Snack

Cuisine Indian

Keyword aval paal recipe, cardamom powder recipe, coconut recipes, janmashtami recipes, krishna jayanthi recipes, milk recipes, poha milk, poha recipes

Prep Time 1 hour hour 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 530kcal

Author Sharmilee J

Ingredients

• 1 ¼ cups aval
• ¾ cups milk
• 1 ½ tablespoon jaggery
• 2 ½ tablespoon condensed milk
• ⅛ teaspoon cardamom powder
• 1 tablespoon broken cashews
• 2 tablespoon grated coconut

Instructions

• To a sauce pan add ¾ cup along with 2 ½ tablespoon condensed milk.
• Add 1 ½ tablespoon jaggery. Make sure it is free from impurities.Whisk it well.
• Whisk it well.
• Let it come to a boil. Switch off and remove from flame.
• Add ⅛ teaspoon cardamom powder.
• Mix it well, Set aside.
• To a mixing bowl add 1 ¼ cups thick aval.
• Rinse it once and bring back. Add prepared milk to it.
• Mix it well and let it soak for 10 minutes.
• Meanwhile we can fry the nuts. Heat 1 tablespoon ghee in a pan. Add 1 tablespoon broken cashews, fry until golden brown. Remove and set aside.
• Add 2 tablespoon grated coconut, fry until golden brown. Remove and set aside.
• Add it to soaked aval.
• Mix it well.

Video

Notes

• Soaking Aval - I usually rinse aval once to remove dirt if any. Then soak in milk for 10 minutes. If it is thin aval, 5 minutes soaking is enough.
• Warm Milk - I use boiled milk then heat it with condensed milk, jaggery then add it warm to aval. Do not let it boil for more time as there is jaggery there are chances for milk to split.
• Mixing Well - I mix all ingredients gently but thoroughly so everything blends together well. 
• Sweetener - You can use white sugar instead of jaggery and skip condensed milk too.
• Serving  - I always serve paal aval warm for best taste and flavour. 

Nutrition

Serving: 125ml | Calories: 530kcal | Carbohydrates: 96g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 58mg | Potassium: 307mg | Fiber: 2g | Sugar: 20g | Vitamin A: 212IU | Vitamin C: 0.2mg | Calcium: 145mg | Iron: 1mg

The post Paal Aval Recipe (Milk Poha) appeared first on Sharmis Passions.

This recipe comes together very fast. It is wholesome tastes and feels filling without making it heavy. Ragi semiya is perfect for anytime you want a healthy breakfast or snack. 

About Ragi Semiya

Ragi Semiya is a traditional South Indian dish made with finger millet and simple tempering spices. Ragi cooks fast and is soft and springy once cooked. The tempering of mustard seeds, urad dal and dried red chillies gives nice aroma and little crunch.

This dish is usually made for breakfast or dinner at home. It comes together with every day ingredient and does not need much preparation time or effort. Soft texture and mild flavour maked it favourite with both kids and adultd. Everyone at home enjoyd it and it get over quickly.

You can use vegetables of your choice in this recipe. You can add beans, potato or capsicum along with carrot and peas,  also adjust lemon juice according to your taste preference. It tastes good on its own and also pairs well with chutney.

I usually make ragi semiya on weekend mornings for quick breakfast. My family like it more than regular upma because it taste different.

Similar Recipes

• Curd Semiya | Thayir Semiya
• Semiya Ice Recipe (Vermicelli Popsicle)
• Semiya Upma | Vermicelli Upma
• Semiya Biryani Recipe
• Semiya Kichadi Recipe

Ragi Semiya Ingredients

• Ragi Idiyappam - I make this homemade ragi semiya as the main ingredient and it gives soft, springy texture. Store bought also workd fine.
• Onion - Added finely chopped onion for mild sweetness and little bite to the dish. You can skip if you do not like onion.
• Oil - I used regular cooking oil for tempering. You can use coconut oil also.
• Mustard Seeds, Urad Dal - I used mustard and urad dal in the tempering for the semiya, this addd texture and flavour. You can skip if you prefer.
• Red Chillies - Used small dried red chillies for spiciness, You can adjust the spiciness according to your preference.
• Curry Leaves - I added a few curry leaves to the tempering for aroma and flavour.
• Hing - Added a small pinch for the tempering. It addd depth and traditional taste.

How to make Ragi Semiya Step by Step

1.Make ragi idiyappam first. You can use readymade ragi sevai too, make it as per pack instructions and proceed. I used homemade ragi idiyappam. Let it cool down for a while. Separate it and set aside.

2.Heat oil in a pan - add the items listed under ' to temper' let it splutter.

3.Add hing, add onion along with salt so that onions gets sauteed quick. Saute until golden

4.Finally add cooked ragi semiya / ragi idiyappam. Toss it well. Adjust salt at this stage.

Serve hot!

Expert Tips

• Cooking - I cook ragi idiyappam until it is soft but still holding its shape. Do not over cook or it becomes mushy.
• Separate strands - I separate the ragi idiyappam after it cools so the strands do not stick together. This helps them cook evenly.
• Drain well - I drain any excess water from the cooked semiya before adding it to the tempering. Too much water can make it moist.
• Tempering - I let the mustard seeds splutter and urad dal turn golden before adding onions. This bring out all the flavours nicely.
• Adjust salt - I taste at the end and adjust salt as needed.

Serving and Storage

Serve this hot with coconut chutney or pickle on side, taste good as breakfast, dinner or light meal at home. Store leftover in airtight container in refrigerator and it stays good for about that day alone.

FAQS

1. Can I use store bought ragi semiya?

Yes you can use store bought ragi idiyappam. Follow the package instructions and toss with tempering and onions just like homemade.

2. Can I add more vegetables?

Yes you can add beans, potato or capsicum. Adjust water slightly if add more vegetables.

3. Can I make it ahead of time?

Yes you can make it few hours earlier. Reheat with a splash of water before serving if need.

4. Can I make sweet version?

Yes you can skip the spices and add jaggery powder, coconut and cashews instead for a sweet version.

5. Can I skip curry leaves?

Yes you can skip curry leaves if you do not have fresh ones. But they add nice aroma and flavour to the semiya.

If you have any more questions about this Ragi Semiya do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Semiya? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Semiya Recipe

Ragi Semiya is a quick healthy breakfast made by sautéing ragi semiya with tempered spices and onions. It is health, filling and tasty upma which is a great choice for breakfast or dinner. It is a good variation from the regular upma or semiya. Ragi is high in calcium and fibre, so it keeps you full for longer and is easy to digest too.

Course Breakfast, Main Course

Cuisine Indian

Keyword 30 mins recipes, millet recipes, recipes, semiya recipes, upma, upma recipes, veg recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1

Calories 1302kcal

Author Sharmilee J

Ingredients

• 1 ½ cups ragi idiyappam
• ¼ cup onion finely chopped
• salt to taste

To temper:

• 2 teaspoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• few nos curry leaves
• 2 small red chillies
• a pinch hing

Instructions

• Make ragi idiyappam first.You can use readymade ragi sevai too, make it as per pack instructions and proceed.I used homemade ragi idiyappam.Let it cool down for a while. Separate it and set aside.
• Heat oil in a pan - add the items listed under ' to temper' let it splutter.
  
• Add hing, add onion along with salt so that onions gets sauted quick.Saute until golden.
  
• Finally add cooked ragi semiya / ragi idiyappam.Toss it well.Adjust salt at this stage.
  
• Serve Ragi Semiya hot!

Notes

• Cooking - I cook ragi idiyappam until it is soft but still holding its shape. Do not over cook or it becomes mushy.
• Separate strands - I separate the ragi idiyappam after it cools so the strands do not stick together. This helps them cook evenly.
• Drain well - I drain any excess water from the cooked semiya before adding it to the tempering. Too much water can make it moist.
• Tempering - I let the mustard seeds splutter and urad dal turn golden before adding onions. This bring out all the flavours nicely.
• Adjust salt - I taste at the end and adjust salt as needed.

Nutrition

Serving: 150g | Calories: 1302kcal | Carbohydrates: 269g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Sodium: 49mg | Potassium: 1807mg | Fiber: 3g | Sugar: 7g | Vitamin A: 858IU | Vitamin C: 133mg | Calcium: 1248mg | Iron: 15mg

The post Ragi Semiya Recipe appeared first on Sharmis Passions.

It makes a nice treat for weekends at home. Kids especially like the soft texture and mild sweetness in it. It feels light to eat and still very satisfying. Its just a small variation to a regular ladoo routine. This is usually made for evening tea time when you want something quick and simple. 

About Aval Pottukadalai Urundai

Aval Pottukadalai Urundai is an Indian sweet made with roasted poha and gram dal. In this recipe instead of using only one ingredient, aval and pottukadalai are added for flavour and texture. This make the ladoo light and crispy inside. 

The texture of this ladoo is soft to bite and has a nice roasted flavour. If roasted until golden and crisp, the ladoos stay firm and do not break easily. The ghee gives a rich flavour that blends well with the roasted aval. Cardamom powder adds a light sweet aroma which enhances the overall taste.

There are small variations you can try with this recipe, you add more roasted peanuts for extra crunch or even add raisins soaked in ghee for extra sweetness. You can also serve it plain or with a cup of tea. It is a flexible recipe, you can adjust based on your preference.

I usually make this as a quick sweet for the kids. Instead of making same ladoo again, this feels like a different idea to try.

Similar Recipes

• Karthigai sweet adai
• Nei appam
• Instant nei appam 
• Karthigai appam
• Thinai appam

Aval Pottukadalai Urundai Ingredients

• Poha - I used thick poha for this recipe and it gives light, crispy texture. You can use thin poha or even red poha if you prefer.
• Gram Dal - I used this for nutty flavour and protein. It adds richness and makes the ladoo more wholesome.
• Peanuts - I used roasted peanuts for crunch and extra nutrition. You can use deskinned peanuts or with skin based on your preference.
• Ghee - I used this for frying and flavour and it binds all the ingredients together and gives a rich taste to the ladoos.
• Sugar - I used brown sugar but you can use white sugar or jaggery. It adds sweetness and helps hold the ladoos together when shaping.
• Cardamom Powder - I added cardamom powder for mild sweet aroma. It gives traditional taste which pairs nicely with the roasted poha and gram.

How to make Aval Pottukadalai Ladoo Step by Step

1.First heat a tablespoon of ghee in a kadai, add poha roast until golden and crisp. Transfer to a plate and set aside.

2.Add gram dal and roast until golden, set aside.Now add peanuts and roast it. I had de skinned peanuts so used it. Remove the center white part  and discard it(this step is purely optional but I recommend if you are going to give this for kids).

3.Add poha to mixer jar first, grind it to a powder. Transfer to a mixing bowl. Now add roasted gram dal.

4.Add roasted peanuts and grind it to a powder. Now add cane sugar to it.

5.Pulse it few times just for blending. Cool down a bit then transfer to mixing bowl which already has poha mixture. Mix well.

6.Heat ⅛ cup ghee and add raisins, let it bubble up. Add it to the mixing bowl, add cardamom powder. The aroma was so tempting that I couldn't wait for the aval pottukadalai urundai to get ready.

7.After that mix well, take little mixture press and hold tight, shape them as ladoos. Finally shape them when its still warm so that it holds tight. Likewise repeat to finish. Aval pottukadalai urundai ready!

So to summarize, compared to other recipes this ladoo is easy to make and will be liked by all especially kids.

Expert Tips

• Roasting - I roast the poha, gram dal and peanuts separately until golden and crisp. This helps each ingredient cook evenly and add nice roasted flavour.
• Powdering - I grind each roasted ingredient to a powder separately first, so they mix evenly and the texture become uniform throughout.
• Ghee Temperature - I heat the ghee until it is warm and add raisins to let them soften. Do not make it too hot as it may burn the raisins.
• Mixing - I mix everything together while still warm so it blends nicely. Cool it slightly before shaping so it does not burn your hands.
• Shaping - I press and hold tight while shaping the ladoos. Shape them when they are still warm so they hold firm and do not crumble apart.

Serving and Storage

Serve this as snack with a cup of tea. It is best enjoyed directly or pair with milk or tea. Store leftover ladoos in an airtight box at room temperature for few days. It stays fresh and do not need refrigeration. You can keep it for upto a week if stored properly.

FAQS

1. Can I use regular sugar?

Yes, you can add white sugar or jaggery based on preference.

2. Why are my ladoos not holding together?

The mixture may need more ghee or you not pressing tight enough while shaping. Press firm so the ladoos hold their shape and do not crumble.

3. Can I skip cardamom powder?

Yes you can skip it, cardamom give nice aroma but ladoos taste good without it also.

4. Can I make it ahead?

Yes you can make it a few hours ahead and stay good for few days.

5. Can I skip removing peanut skins?

Yes, you can skip it if you don't mind the skins. But removing them make the ladoos smooth and nice in texture.

If you have any more questions on making of this Aval Pottukadalai Urundai Recipe do mail me at sharmispassions@gmail.com
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Aval Pottukadalai Urundai Recipe? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Aval Pottukadalai Urundai Recipe

Aval Pottukadalai Urundai is a mild sweet made by using roasted aval, pottukadalai with ghee. It comes out soft and mildly sweet which looks nice on the plate. It has a mild nutty flavour. It is little different from usual ladoos because of the crispy poha texture inside.

Course Snack

Cuisine Indian

Keyword cardamom powder recipe, ghee recipes, laddu, ladoo recipes, peanut recipes, poha recipes, snack recipes, sweet recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 ladoos

Calories 133kcal

Author Sharmilee J

Ingredients

• 1 cup thick poha / aval
• ½ cup gram dal / pottukadalai
• ½ cup peanut / kadalai
• ⅛ cup + 1 tablespoon ghee
• ½ cup sugar I used brown sugar
• ¼ teaspoon cardamom powder

Instructions

• Heat a tablespoon of ghee in a kadai, add poha roast until golden and crisp. Transfer to a plate and set aside.
• Add gram dal and roast until golden, set aside.
• Now add peanuts and roast it. I had deskinned peanuts so used it.
• Add poha to mixer jar first, grind it to a powder. transfer to a mixing bowl. Now add roasted gram dal.
• Add roasted peanuts and grind it to a powder. Now add cane sugar to it.
• Pulse it few times just for blending. Transfer to mixing bowl which already has poha mixture. Mix well.
• Heat ⅛ cup ghee and add raisins, let it bubble up. Add it to the mixing bowl, add cardamom powder.
• Mix well, take little mixture press and hold tight, shape them as ladoos. Shape them when its still warm so that it holds tight. Enjoy Aval Pottukadalai Urundai!

Notes

• Roasting - I roast the poha, gram dal and peanuts separately until golden and crisp. This helps each ingredient cook evenly and add nice roasted flavour.
• Powdering - I grind each roasted ingredient to a powder separately first, so they mix evenly and the texture become uniform throughout.
• Ghee Temperature - I heat the ghee until it is warm and add raisins to let them soften. Do not make it too hot as it may burn the raisins.
• Mixing - I mix everything together while still warm so it blends nicely. Cool it slightly before shaping so it does not burn your hands.
• Shaping - I press and hold tight while shaping the ladoos. Shape them when they are still warm so they hold firm and do not crumble apart.

Nutrition

Serving: 25g | Calories: 133kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 20mg | Potassium: 50mg | Fiber: 2g | Sugar: 9g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Aval Pottukadalai Urundai appeared first on Sharmis Passions.

This kozhukattai is made using little millet instead of rice. It's rich in fiber, iron, and antioxidants, making it excellent for digestion, blood sugar control, and heart health. This kozhukattai is a healthy choice for all age groups. It's perfect for evening snacks, a light dinner, or even as a make-ahead lunchbox option. 

About Millet Kozhukattai

Little Millet Kozhukattai is a nutritious wholesome savory steamed dumpling that's healthy and tasty. This recipe is made with Samai, a tiny grain that's easy to digest and quick to cook. It's a healthy snack, and steaming the kozhukattai not only gives it a soft, melt-in-the-mouth feel but also keeps the nutrients within.

This recipe is made with simple ingredients like mustard seeds, urad dal, curry leaves and a handful of grated coconut. These add a lovely aroma and texture to the dumplings. This cooking method brings out the best in millet, keeping the dish light yet filling. It feels gentle on the stomach, easy to prepare, and packed with simple flavors.

This recipe is easily customizable. You can switch the millet with any other millet like Varagu (Kodo millet), Kuthiraivali (Barnyard Millet) or Thinai (Foxtail Millet). You can add any veggies of your choice. This is a beginner-friendly recipe. If you're looking to make a healthy snack without giving up on taste, this recipe is a must-try.

Millet Kozhukattai Ingredients

• Samai (little millet) - This is the key ingredient, is rich in fiber and nutrients.
• Oil - Used for tempering. You can use groundnut oil or any other of your choice.
• Mustard seeds, urad dal - Adds flavor and crunch to the base.
• Curry leaves - Adds aroma and flavor.
• Green chilies - Adds mild spice and flavor.
• Carrot - Adds crunch and mild sweetness to the dish.
• Water - Helps cook the millet easily.
• Coconut - Adds texture, enhances flavor and taste.

Similar Recipes

• How to cook millets
• Millet sweet pongal
• Millet pulao
• Millet kheer
• Millet puttu

Why This Recipe Works

• This recipe is made with just a few basic ingredients.
• It's a healthy snack recipe rich in fiber and nutrients.
• Quick and easy to make under 30 minutes.
• Great for kids and adults as a healthy snack.
• It's a gluten-free and nutritious alternative to rice.
• It's a versatile recipe that can be made with different types of millet.

How to make Millet Kozhukattai Step by Step

1.Heat oil in a pan - add the items under 'to temper', let it splutter. Then add chopped carrot and sauté for 2 minutes until raw smell leaves. Then add water and allow it to boil for 3mins so that carrots get half cooked. Add required salt.

2.Rinse the millet, drain water from it. When water boils, add the millet. 

3.Cook covered until the millet is cooked and all the water is absorbed. Add coconut give a quick mix and switch off.

4.Switch off and allow it to cool for few mins. Once it is hand bearable hot grease your hands with oil and start making kozhukattai shapes or even as simply balls. Continue doing it till the entire mixture gets over. If its too dry then sprinkle little water to hold them together. Grease idli plates / steaming plate with little oil and carefully transfer the kozhukattais to the plate and steam it for 5-7 minutes. Switch off.

Serve hot with coconut chutney or any chutney of your choice!

Expert Tips

• Millet - Use good quality millet. Rinse and drain it well before cooking for even texture. You can use little millet, foxtail millet, kodo millet etc.
• Water - You can sprinkle a little water onto the mixture if it's dry. Ensure the mixture is moist but not too watery for perfect dumplings.
• Greasing Hands - Lightly grease your hands with oil or ghee to shape the dumplings easily without the mixture sticking to your hands.
• Steaming - Steam the kozhukattai for 5-7 minutes for soft and fluffy dumplings.
• Flavor - You can add extra chili if you prefer a spicier version.
• Texture - You can add roasted cashews or peanuts for extra crunch and texture.
• Vegetables - You can try adding other vegetables like beans or peas to make it more colorful and nutritious.

Serving and Storage

Serve Millet Kozhukattai hot as an evening snack with coconut or tomato chutney. It can be enjoyed at any time of the day.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat by steaming or microwaving with a few drops of water to keep them soft.

FAQS

1.What if the mixture is too dry?

If the mixture feels dry, add a little water to help it hold together. Sprinkle little water to make it more moist ten shape into kozhukattai.

2.Can I make these spicy?

Yes, you can increase the number of green chilies or add red chilies to the tempering for extra heat. If you want to make it look more colorful you can add kashmiri red chili powder.

3.Can I skip coconut?

Coconut adds flavor and moisture, but you can skip it if needed and still enjoy a tasty dumpling.

4.Can I add other vegetables?

Yes, you can add finely chopped spinach, cabbage, peas to this kozhukattai.

5.Can I freeze the kozhukattai?

Freezing is not recommended, as it may affect the texture. It's best enjoyed fresh or stored in the fridge for a short time.

If you have any more questions about this Millet Kozhukattai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Millet Kozhukattai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Millet Kozhukattai Recipe

Millet Kozhukattai is a popular South Indian dumpling and a comforting snack that's perfect for any time of the day. This recipe is made with Samai also known as Little Millet and steamed to make soft, light dumplings with mild, aromatic flavors. It's a great choice when you want something healthy but still tasty and satisfying.

Course Breakfast, dinner, Side Dish

Cuisine Indian

Keyword 30 mins recipes, diwali snacks recipes, easy kozhukattai recipe, Festival, Ganesh Chaturthi Recipes, how to make kozhukattai, kozhukattai recipe, kozhukattai recipes, millet recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 Kozhukattais

Calories 49kcal

Author Sharmilee J

Ingredients

• ½ cup samai / little millet
• 1 carrot finely chopped
• 2 tablespoon coconut grated
• 1 cup water
• salt to taste

To temper:

• 1 teaspoon oil + 1 teaspoon for greasing
• 1 teaspoon mustard seeds
• ½ teaspoon urad dal
• few curry leaves torn into pieces
• 1 green chillies finely chopped

Instructions

• Heat oil in a pan - add the items under 'to temper', let it splutter. Then add chopped carrot and sauté for 2 minutes until raw smell leaves.
• Then add water and allow it to boil for 3 minutes so that carrots get half cooked. Add required salt.
• Rinse the millet, drain water from it. When water boils, add the millet.
• Cook covered until the millet is cooked and all the water is absorbed.
• Add coconut give a quick mix and switch off.
• Switch off and allow it to cool for few minutes.
• Once it is hand bearable hot grease your hands with oil and start making kozhukattai shapes or even as simply balls.
• Continue doing it till the entire mixture gets over. If its too dry then sprinkle little water to hold them together.
• Grease idli plates / steaming plate with little oil and carefully transfer the kozhukattais to the plate and steam it for 5-7 minutes. Switch off.
• Serve Millet Kozhukattai hot with coconut chutney or any chutney of your choice!

Notes

• Millet - Use good quality millet. Rinse and drain it well before cooking for even texture. You can use little millet, foxtail millet, kodo millet etc.
• Water - You can sprinkle a little water onto the mixture if it's dry. Ensure the mixture is moist but not too watery for perfect dumplings.
• Greasing Hands - Lightly grease your hands with oil or ghee to shape the dumplings easily without the mixture sticking to your hands.
• Steaming - Steam the kozhukattai for 5-7 minutes for soft and fluffy dumplings.
• Flavor - You can add extra chili if you prefer a spicier version.
• Texture - You can add roasted cashews or peanuts for extra crunch and texture.
• Vegetables - You can try adding other vegetables like beans or peas to make it more colorful and nutritious.

Nutrition

Serving: 100g | Calories: 49kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Sodium: 21mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 1019IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

The post Millet Kozhukattai Recipe appeared first on Sharmis Passions.

This kambu dosa recipe is made with minimal ingredients, has a unique earthy flavor and turns out delicious. It's a healthy and filling option for breakfast or dinner. Kambu is not only healthy but also helps keep the body cool, especially during hot weather. It's rich in nutrients and keeps you full for a longer time, making it a great choice for a balanced meal.

About Kambu Dosa

Kambu Dosa is a traditional South Indian dish made using pearl millet, urad dal, and a small amount of fenugreek seeds. These ingredients come together to give the dosa a soft texture and a natural, mild flavor. The combination of millet and dal makes this dosa light, filling, and easy to digest. It's a great way to enjoy millets without using rice.

This recipe is made with simple ingredients and turns out soft in the center with slightly crispy edges, offering a balance of textures. The batter ferments overnight, giving it a light, fluffy texture and a slight tangy flavor. You can adjust the thickness of the dosa according to your preference, whether you like it crispy or soft. You'll love how this dosa pairs with chutneys or sambar, and it's quick enough for busy mornings.

This kambu dosa recipe is ideal for people following a millet-based diet. It offers a nutritious and satisfying meal with plenty of nutrients. It's easy to prepare and can be made in advance. The dosa feels light on the stomach and suitable for all age groups, providing a healthy, balanced meal at any time of the day. 

Kambu Dosa Ingredients

• Pearl millet (kambu)  - This is the key ingredient, gives a nutty taste and soft texture to the dish.
• Urad dal - Helps in fermentation and adds softness to the batter.
• Fenugreek seeds - Adds flavor, color and helps in fermentation.

Similar Recipes

• Dosa
• Rava dosa
• Ragi dosa
• Wheat dosa
• Toor dal dosa

Why This Recipe Works

• This recipe is a healthy, fiber-rich dosa.
• It's made with minimal simple ingredients.
• It has a mild flavor and a soft, crispy texture.
• This recipe is ideal for millet-based diets, gluten-free and suitable for all age groups.
• The batter can be stored for 2-3 days and cooks quickly-perfect for busy mornings.
• Keeps you full for longer time, helps in weight control.

How to make Kambu Dosa Step by Step

1.Rinse and wash urad dal and pearl millet separately. Soak urad dal and fenugreek seeds in a bowl, then in a separate bowl soak kambu. Let it soak for at least 5-6 hours.

2.Add kambu first to the grinder and while its coarse add urad dal + fenugreek seeds and grind it a smooth batter adding required water. Sprinkle water then and there to avoid sticking. Collect it in a container.

3.Add required salt, close the container with a lid. and ferment it overnight, set aside in a warm place. Then the next day you can see the batter has risen, then add little water to make it little runny so that its easy to spread.

4.Heat dosa tawa, then take a ladle full of idli dosa batter - In medium flame add the dosa batter to the dosa tawa and keep spreading in circular motion outwards. Drizzle oil, when the dosa gets slightly browned turn over to other side and cook for few seconds then flip over and fold it.

Enjoy dosa hot and crisp!

Expert Tips

• Fermentation - It's the key step for perfect dosa. Place batter in a warm spot to ensure good fermentation.
• Soaking - Soak millet and dal separately for at least 6 hours.
• Grinding - Add kambu first while grinding, then urad dal and methi seeds or fenugreek seeds for smoothness.
• Water - Sprinkle water as needed while grinding to avoid sticking. Batter should be slightly runny for easy spreading.
• Texture - You can drizzle a little oil on the sides for golden edges. Use a cast iron for a crisp texture.
• Refrigeration - Store leftover batter in the fridge and use within 2-3 days.
• Crispiness - You can add Idli rice to the millet for extra crispness.  

Serving and Storage

Serve Kambu Dosa hot for breakfast or dinner with chutney, sambar, or podi. 

The batter can be stored in the fridge for 2 to 3 days. Make sure to ferment the batter before storing it in an airtight container.

FAQS

1.Can I use whole pearl millet instead of broken?

Yes, you can use whole kambu. Just soak it well before grinding.

2.Why didn't my batter rise well?

The fermentation depends on climate. Keep the batter in a warm place overnight. If you're in a cold place, try keeping it in the oven with lights on. 

3.Is this dosa suitable for diabetics?

Yes, it is low in glycemic index and maintains blood sugar.

4.Can I make this without a wet grinder?

Yes, you can use a mixer grinder, but ensure the batter is smooth and fluffy. Add cold water while grinding to prevent overheating of the mixer.

5.How thick should the batter be?

For dosa, the batter should be slightly thinner than idli batter so it spreads well.

6.Can I make uttapam with the same batter?

Yes, the same batter can be used for making thick uttapams with toppings.

If you have any more questions about this Kambu Dosa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Kambu Dosa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Millet Dosa Recipe | Kambu Dosa Recipe

Kambu Dosa is a nutritious South Indian breakfast made using pearl millet, also known as bajra. This dosa recipe is a healthier alternative to the regular dosa. It's packed with fiber and essential minerals. Pearl millet is one of the widely cultivated grains and is known for its high iron content. Including millets like kambu regularly can help with digestion and improve overall health. 

Course Breakfast

Cuisine Indian

Prep Time 1 day day

Cook Time 10 minutes minutes

Total Time 1 day day 10 minutes minutes

Servings 6 dosais

Calories

Author Sharmilee J

Ingredients

• 1 cup pearl millet
• ¼ cup urad dal
• 1 teaspoon fenugreek seeds
• salt to taste

Instructions

• Rinse and wash urad dal and pearl millet separately. Soak urad dal and fenugreek seeds in a bowl, then in a separate bowl soak kambu. Let it soak for at least 5-6 hours.
• Add kambu first to the grinder and while its coarse add urad dal + fenugreek seeds and grind it a smooth batter adding required water. Sprinkle water then and there to avoid sticking. Collect it in a container.
• Add required salt, close the container with a lid. and ferment it overnight, set aside in a warm place. Then the next day you can see the batter has risen, then add little water to make it little runny so that its easy to spread.
• Heat dosa tawa, then take a ladle full of idli dosa batter - In medium flame add the dosa batter to the dosa tawa and keep spreading in circular motion outwards. Drizzle oil, when the dosa gets slightly browned turn over to other side and cook for few seconds then flip over and fold it.
• Enjoy dosa hot and crisp!

Notes

• Fermentation - It's the key step for perfect dosa. Place batter in a warm spot to ensure good fermentation.
• Soaking - Soak millet and dal separately for at least 6 hours.
• Grinding - Add kambu first while grinding, then urad dal and methi seeds or fenugreek seeds for smoothness.
• Water - Sprinkle water as needed while grinding to avoid sticking. Batter should be slightly runny for easy spreading.
• Texture - You can drizzle a little oil on the sides for golden edges. Use a cast iron for a crisp texture.
• Refrigeration - Store leftover batter in the fridge and use within 2-3 days.
• Crispiness - You can add Idli rice to the millet for extra crispness.  

The post Millet Dosa | Kambu Dosa appeared first on Sharmis Passions.

Maida Seedai turns out crisp outside with a light bite inside. It has a gentle flavor from cumin seeds and sesame seeds which gives it a nice traditional touch. The texture of the seedai is light and not too hard, making it easy to munch on. You can prepare it ahead of time for festivals or just make it as a tea-time snack. The crispness and mild flavor make it perfect for gifting or packing into snack boxes.

About Maida Seedai

Maida Seedai is a traditional South Indian snack made using simple pantry ingredients like maida, fried gram dal, butter, and spices. It is often made during festivals like Krishna Jayanthi popularly known as Gokulastami and uses maida as the base instead of rice flour, making it a quick fix for sudden festival preparations. 

This maida seedai recipe has a mild and pleasant taste that is not spicy or overpowering. The jeera and sesame seeds add a nice aroma and a subtle nutty flavor. It has a crispy texture when you bite into it but still light and airy inside. Fried gram adds that soft crunch and makes the snack easy to chew. Butter gives the seedai a rich and smooth taste. 

This seedai recipe is perfect for storing and enjoying it later. You can make it in advance, especially during festival seasons, and store it in an airtight container. It stays fresh and crunchy for days, making it an easy choice whenever you feel like having something savory. The balance between crisp and light makes it a good option for kids and elders too.

Maida Seedai Ingredients

• Maida - Use good quality maida. It has to be steamed, cooled, crumbled, and sieved until fine for best results. 
• Fried gram dal - Ground to a fine powder and sieved until fine. Adding fried gram dal gives the melt in the mouth texture and nice crunch to the seedais.
• Butter - Adds rich taste and helps bind the dough.
• Sesame seeds - Adds mild nutty flavor and slight crunch.
• Cumin seeds - Adds flavor and aroma to the seedai.
• Soda - Adds crispiness, prevents hardness and enhances the texture.
• Water - Add little by little to knead the dough.
• Oil - You can either use groundnut oil or any other of your choice for deep frying.

Similar Recipes

• Uppu seedai
• Coconut seedai
• Sweet seedai
• Rava seedai
• Karupatti seedai

Why This Recipe Works

• This recipe uses simple pantry ingredients.
• It's a quick and easy recipe to prepare. Doesn't need any special tools.
• It has mild spice but flavorful. Loved by both kids and adults.
• Low chances of bursting.
• A great tea-time option or travel snack.
• Perfect snack for special occasions and festive days.
• It can be stored for days.

How to make Maida Seedai Step by Step

1.In a clean white cloth add maida flour and tie the ends of the cloth to make a bag and steam it for 15 minutes. I used my idiyappam plate to steam it. Let it cool down.

2.Then crumble it with your hands. Then sieve it once. Discard the speck .Then take fried gram dal in a mixer.

3.Grind it to a fine powder and sieve it. Now in a mixing bowl add sieved maida flour, fried gram dal flour, melted butter, jeera, sesame seeds, required salt and soda.

4.Mix well once with your hands then add water little by little to form a smooth dough. It should not stick so add water accordingly and make a dough. Then pinch a small balls and roll it gently without applying any pressure. Roll it such that its slightly bigger than peas. Don't roll them tightly just pinch and roll them once and put it on the dry cloth or newspaper.

5.Repeat the procedure till the entire dough gets over. Let it sit for 5 minutes for the moisture to get absorbed meanwhile you can heat oil. Heat oil and drop few balls slowly and cook the seedais for 8-10 minutes in medium flame till its golden in color. Roll over to cook evenly. Fry the seedais in batches. Be at a safe distance to be more cautious. Drain in tissue paper and continue deep frying the rest of the seedais.

Cool down and then store in airtight container.

Expert Tips

• Maida Preparation - Steam the maida tied in a cloth to avoid water absorption. Maida has the tendency to become like rice flour in texture after its steamed and looses it elasticity.
• Sieving - Sieve both maida and fried gram powder which will lower the risk of bursting. Make sure both the flours are sieved well before use.
• Mixing - Mix the dry ingredients thoroughly before adding water so that it is even throughout.
• Butter Usage - Do not exceed the mentioned amount to avoid crumbling of the seedai while frying. Also if butter is less the seedai will become too dry.
• Rolling - Roll gently into small balls without pressure for a smooth finish. Do not attempt to make bigger balls, for proper cooking inside make small balls slightly bigger than peas.
• Resting Time - Rest the rolled balls just for 5 minutes, not more, to avoid drying.
• Frying - Fry in small batches on medium heat for even cooking. Stay at a distance while frying, especially if you are new to seedai making. If your flame is high then your seedais will not cook evenly.
• Cooling - Soon after you take out the seedais from oil it will be soft, once cooled down it will become crispy. Let seedais cool completely before storing to retain crispness. This seedai takes longer time than the usual seedai takes so cook in medium flame for at least 8 minutes else your seedais will not be crispy.

Serving and Storage

Serve Maida Seedai as a snack with tea or include it in your festive snack box. 

You can store it in an airtight container at room temperature. It stays fresh and crispy for up to a week.

FAQS

1.Can I skip steaming the maida?

No, if you skip steaming, the dough will turn elastic and the texture of the seedais won't come out as expected

2.Can I make this without fried gram dal?

Fried gram dal makes the seedai light and soft. Skipping it may make the seedai hard.

3.Can I roll the seedai into big balls?

No, keep them slightly bigger than peas so they cook evenly without staying raw inside.

4.Why does my seedai have cracks?

The dough might be too dry with less water, in that case sprinkle little more water mix well then roll gently for a smooth finish.

5.Can I skip soda?

Yes, you can skip it, but using a pinch makes the seedai lighter and helps with texture.

6.Can I add more butter for better taste?

No. Too much butter can make the seedai crumble after frying.

If you have any more questions about this Maida Seedai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Maida Seedai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Maida Seedai Recipe

Maida Seedai is a crispy, deep-fried snack made using maida, fried gram flour, butter, and spices. The dough is rolled into small balls and deep fried in oil until golden and crunchy.  It is often prepared as part of festive offerings and adds variety to the usual savory spreads. Maida Seedai is an alternate variation of rice flour seedai and commonly made during Gokulashtami. It's a light, flavorful, and melt-in-the-mouth dish.

Course Snack

Cuisine Indian

Keyword all purpose flour recipes, diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, maida recipes, seedai recipes, virtual diwali party

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 1 cup

Calories 634kcal

Author Sharmilee J

Ingredients

• 1 cup maida
• 2 tablespoon fried gram
• 3 teaspoon butter melted
• 1 teaspoon sesame seeds
• ¼ teaspoon jeera seeds
• ⅛ teaspoon baking soda
• salt to taste
• water as required

Instructions

• In a clean white cloth add maida flour and tie the ends of the cloth to make a bag and steam it for 15 minutes. I used my idiyappam plate to steam it. Let it cool down.
• Then crumble it with your hands.
• Then sieve it once. Discard the speck.
• Then take fried gram dal in a mixer. Grind it to a fine powder and sieve it.
• Now in a mixing bowl add sieved maida flour, fried gram dal flour, melted butter, jeera, sesame seeds, required salt and baking soda.
• Mix well once with your hands then add water little by little to form a smooth dough. It should not stick so add water accordingly and make a dough.
• Then pinch a small balls and roll it gently without applying any pressure.
• Roll it such that its slightly bigger than peas. Don't roll them tightly just pinch and roll them once and put it on the dry cloth or newspaper.
• Repeat the procedure till the entire dough gets over.
• Let it sit for 5mins for the moisture to get absorbed meanwhile you can heat oil.
• Heat oil and drop few balls slowly and cook the seedais for 8-10 minutes in medium flame till its golden in color. Roll over to cook evenly.
• Fry the seedais in batches. Be at a safe distance to be more cautious. Drain in tissue paper and continue deep frying the rest of the seedais.
• Cool Maida Seedai down and then store in airtight container.

Notes

• Maida Preparation - Steam the maida tied in a cloth to avoid water absorption. Maida has the tendency to become like rice flour in texture after its steamed and looses it elasticity.
• Sieving - Sieve both maida and fried gram powder which will lower the risk of bursting. Make sure both the flours are sieved well before use.
• Mixing - Mix the dry ingredients thoroughly before adding water so that it is even throughout.
• Butter Usage - Do not exceed the mentioned amount to avoid crumbling of the seedai while frying. Also if butter is less the seedai will become too dry.
• Rolling - Roll gently into small balls without pressure for a smooth finish. Do not attempt to make bigger balls, for proper cooking inside make small balls slightly bigger than peas.
• Resting Time - Rest the rolled balls just for 5 minutes, not more, to avoid drying.
• Frying - Fry in small batches on medium heat for even cooking. Stay at a distance while frying, especially if you are new to seedai making. If your flame is high then your seedais will not cook evenly.
• Cooling - Soon after you take out the seedais from oil it will be soft, once cooled down it will become crispy. Let seedais cool completely before storing to retain crispness. This seedai takes longer time than the usual seedai takes so cook in medium flame for at least 8 minutes else your seedais will not be crispy.

Nutrition

Serving: 100g | Calories: 634kcal | Carbohydrates: 105g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 246mg | Potassium: 283mg | Fiber: 5g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 0.04mg | Calcium: 53mg | Iron: 7mg

The post Maida Seedai Recipe appeared first on Sharmis Passions.

This Rava Seedai recipe is a flavorful snack made with simple pantry ingredients. Its unique blend of spices makes it delicious. This recipe is often made during festive occasions or when you're craving something crispy to munch on. This recipe is perfect for you to share with your friends and family.

About Rava Seedai

Rava Seedai is a tasty South Indian snack made using rava (also called sooji or semolina). It's a twist on the traditional seedai, which is usually made with rice flour. In this version, roasted rava gives a slightly different flavor and texture. The recipe turns out super crispy and light, perfect for snacking.

This recipe is made with roasted rava, fried gram dal powder, coconut, butter, and a few basic spices. These are rolled into tiny balls and deep-fried. It has a nice balance of flavors. It's mildly spiced, has a gentle crunch, and feels very light while eating. The roasted coconut adds a lovely taste and aroma, making each bite more flavorful. You can even adjust the spice level to your liking, so it suits everyone at home.

This is a quick and easy recipe, the dough doesn't need any resting or fermenting time. This Rava Seedai is often made during festivals like Krishna Jayanthi or Gokulastami, you don't have to wait for a special day to make it. It's perfect as an evening snack with tea or coffee, and kids will love it too. 

Rava Seedai Ingredients

• Rava - This is the key ingredient, gives a crispy texture to the seedai.
• Fried gram (Pottukadalai) - Fried gram dal is made into a powder blended with sooji to make seedai which helps in giving a great texture
• Grated coconut, sesame seeds - Roasted coconut and sesame seeds add flavor and a slight crunch to the dish.
• Butter - Adds richness and helps dough to bring together.
• Hing (asafoetida) - Gives a nice aroma and enhances the flavor. Aids in digestion too.
• Cumin powder, pepper powder - Adds mild spice and heat to the seedai.
• Oil - You can use groundnut oil for deep frying.

Similar Recipes

• Uppu seedai
• Coconut seedai
• Sweet seedai
• Rava seedai
• Karupatti seedai

Why This Recipe Works

• This recipe can be made with simple pantry ingredients.
• It's an easy and quick recipe to prepare. 
• It has a crispy texture that stays fresh for days.
• You can easily customize spice level based on taste preference.
• Deep-frying gives it a golden brown, crispy exterior
• A great snack option for any occasion.

How to make Rava Seedai Step by Step

1.Take rava in your mixer and grind it to a fine powder. Set aside. Then add fried gram dal to mixer.

2.Grind it to a fine powder, Set aside. Dry roast coconut till slightly browned. In a mixing bowl add rava, fried and gram dal powders, butter, sesame seeds, cumin powder, pepper powder, roasted coconut. Mix well.

3.Add water little by little to form a dough, it will take only few tablespoon of water so be careful while adding. Let it rest for 30-45 minutes. Then pinch and make small balls and let it rest in a news paper. Repeat the process till the entire dough gets over. Set aside for 10 minutes. Meanwhile you can heat oil.

4.Once oil is heated drop few balls carefully, let it cook in low medium flame roll over to cook evenly. Once its golden brown take it out and drain in kitchen towel. Be at a safe distance to be more cautious.

Cool down and store in airtight container.

Expert Tips

• Rava - Use good quality rava, you can use fine rava for smoother dough. If you have bigger size then pulse it few times to make it fine.
• Dough consistency - Add water gradually to avoid runny dough. Dough should be soft and stiff to make balls smoothly. It takes very little water to form dough so add little by little like only 2-3 tablespoon water will be enough.
• Frying - Keep the oil at low-medium heat, avoid overcrowding the pan to ensure even cooking. Rava seedai cook faster so keep in low medium flame so that the inside is also cooked perfectly.
• Butter - Use room temperature butter for easier mixing.
• Flavor - Carefully roast the coconut and sesame seeds, it enhances the flavor and taste.
• Variation - You can add a pinch of red chili powder to make it spicy.

Serving and Storage

Rava Seedai is best served fresh. It pairs perfectly with tea or coffee. Serves as a best mid morning snack too.

Cool down completely before storing to retain crispness. You can store it in an airtight container. It can stay fresh for up to a week.

FAQS

1.Can I skip coconut?

Yes, you can skip it, but it does add a nice flavor and texture.

2.Is it okay to make without butter?

Butter helps to give seedai a melt in the mouth texture so I would not recommend skipping it..

3.How much water should I add to the dough?

Add water little by little, until the dough comes together - may be 2-3 tablespoon in total.

4.Can I fry the seedai in ghee instead of oil?

Yes, you can use ghee for a richer flavor.

5.How do I know when the seedai are perfectly fried?

The seedai should be golden brown and crispy on the outside. You'll notice the bubbling reduces once they're done.

If you have any more questions about this Rava Seedai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Rava Seedai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Rava Seedai Recipe

Rava Seedai is a variation of the traditional South Indian savory snack made by deep frying small balls of dough prepared with roasted rava, fried gram dal, coconut and spices. It's a crispy, crunchy treat perfect for snacking at any time of the day. This rava seedai recipe is a great alternative to the traditional rice flour seedai, especially when you don't have rice flour at hand. It is traditionally made for Gokulashtami festival.

Course Snack

Cuisine Indian

Keyword diwali recipes, diwali snacks, diwali snacks recipes, easy diwali snacks, rava recipes, snack recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 cup

Calories 465kcal

Author Sharmilee J

Ingredients

• ½ cup rava
• 2 and ½ tablespoon chutney dal / fried gram
• 2 teaspoon grated coconut
• 2 teaspoon butter at room temperature
• ⅛ teaspoon hing
• ⅛ teaspoon jeera powder
• ⅛ teaspoon pepper powder
• 1 teaspoon sesame seeds
• salt to taste
• oil for deep frying

*Note : I used our regular upma rava

Instructions

• Take rava in your mixer and grind it to a fine powder. Set aside.
• Then add fried gram dal to mixer.
• Grind it to a fine powder, Set aside.
• Dry roast coconut till slightly browned.
• In a mixing bowl add rava, fried gram, butter, sesame seeds, jeera, pepper powder, roasted coconut. Mix well.
• Add water little by little to form a dough, it will take only few tablespoon of water so be careful while adding.
• Let it rest for 30-45mins.
• Then pinch and make small balls and let it rest in a news paper. Repeat the process till the entire dough gets over.
• Set aside for 10 minutes.
• Meanwhile you can heat oil.
• Once oil is heated drop few balls carefully, let it cook in low medium flame roll over to cook evenly.
• Once its golden brown take it out and drain in kitchen towel. Be at a safe distance to be more cautious.
• Cool down and store rava seedai in airtight container.

Notes

• Rava - Use good quality rava, you can use fine rava for smoother dough. If you have bigger size then pulse it few times to make it fine.
• Dough consistency - Add water gradually to avoid runny dough. Dough should be soft and stiff to make balls smoothly. It takes very little water to form dough so add little by little like only 2-3 tablespoon water will be enough.
• Frying - Keep the oil at low-medium heat, avoid overcrowding the pan to ensure even cooking. Rava seedai cook faster so keep in low medium flame so that the inside is also cooked perfectly.
• Butter - Use room temperature butter for easier mixing.
• Flavor - Carefully roast the coconut and sesame seeds, it enhances the flavor and taste.
• Variation - You can add a pinch of red chili powder to make it spicy.

Nutrition

Serving: 100g | Calories: 465kcal | Carbohydrates: 22g | Protein: 34g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 990mg | Potassium: 320mg | Fiber: 10g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 3mg

The post Rava Seedai Recipe appeared first on Sharmis Passions.

This recipe is made with simple ingredients. The creamy texture of the base and warm spices create a soulful dish. It's both satisfying and full of flavor, making it the perfect choice for a home-cooked meal any day of the week. This dish brings the comfort of restaurant-style Aloo Matar.

About Aloo Matar

Aloo Matar is a classic comforting dish. The soft potatoes and tender green peas soak up all the flavors of the spices, making each bite delicious and wholesome. This recipe uses minimal ingredients but tastes delicious. The spices along with aloo, matar blend gently into the onion tomato base, and gives the curry a homely feel.

You can enjoy this dish anytime, whether it's a quick weekday lunch or a peaceful weekend dinner. The subtle sweetness from peas and the creamy bite of potatoes make it a great combo that never fails. You can make it anyway either thick or slightly runny, depending on what you're serving it with. 

The potatoes and peas perfectly complement the warm, aromatic spices, creating a balanced and flavorful dish. It's also perfect for lunch boxes and stays tasty even after a few hours. This recipe uses basic vegetables, is budget-friendly, and is a reliable dish.
You will love this for sure.

Aloo Matar Ingredients

• Oil, cumin seeds - Added for tempering and aroma.
• Ginger garlic paste - Adds depth and flavor to the curry base.
• Onion, tomatoes - These are ground into a paste to create the flavorful base.
• Red chili powder, turmeric powder, garam masala powder - Adds heat, earthy flavor, and a rich, aromatic spice blend to the curry.
• Tomato sauce - Adds tanginess and deepens the curry's flavor.
• Potatoes, green peas - These are the key ingredients that absorb the curry flavors.
• Fresh cream - Makes the curry creamy and smooth, adds richness to the dish.
• Coriander leaves - Adds freshness to the dish and as a garnish.

Similar Recipes

• Kadai Paneer
• Mushroom Fry
• Butter Garlic Mushroom
• Chilli Paneer
• Paneer Butter Masala

Why This Recipe Works

• This recipe is quick and easy to make with minimal ingredients.
• The dish is full of flavors, filling and satisfying.
• Can be made with simple pantry ingredients.
• Easily Customizable - you can adjust the spice levels accordingly.
• Best side dish for ghee rice, roti, or phulka.
• Great for lunch or dinner. Ideal for any day.

How to make Aloo Matar Step by Step

1.Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes, Set aside. Grind the ingredients listed under 'to grind' to a fine paste, Set aside.

2.In a pan heat oil - add the items listed under 'to temper' allow it to crackle, then add ginger garlic paste give a quick sauté. Then add tomato puree and sauté for few mins till raw smell leaves. Add required salt.

3.Then add turmeric powder, garam masala powder and red chili powders, give a quick mix, let it cook for 2-3 minutes until it becomes thick. Then add potato and peas.

4.Mix well till the masala coats well with the veggies. Sauté for 2-3 minutes. Then add 1 cup of water and pressure cook for 2-3 whistles in low flame. Once pressure releases open and let it boil. Adjust salt and spice level at this stage.

5.Then add tomato sauce, fresh cream and bring to a boil. Once it reaches gravy consistency and oil separates switch off and garnish with coriander leaves and sprinkle a pinch of garam masala powder.

Serve hot with roti / rice or any pulao of your choice.

Expert Tips

• Spice level - You can adjust the amount of red chili powder and garam masala to reduce spice.
• Consistency - For thicker gravy, you can let it simmer for longer time after pressure cooking.
• Tomato sauce - This adds tanginess to the dish, but you can skip it if you prefer a traditional curry.
• Cream - Use fresh cream to make the curry rich and creamy.
• Potatoes - Cut the potatoes into bite-sized cubes so they cook quickly and absorb the flavors fully.
• Onion paste - Blend the onions and tomatoes finely for a smooth gravy.
• Garnish - Garnish it with fresh coriander leaves and a sprinkle of garam masala for extra flavor and aroma.

Serving and Storage

Serve Aloo Matar hot with roti, rice, or pulao. It's perfect as a side dish for any Indian meal. 

You can store it in an airtight container in the refrigerator for up to 2 to 3 days. The curry may thicken after refrigeration, so add a splash of water to adjust the consistency while reheating.

FAQS

1.Can I skip the cream?

Yes, you can skip it for a lighter version of the dish. Add ¼ cup boiled milk for a creamy texture.

2.Can I make this recipe without a pressure cooker?

Yes, you can cook it in a pan. But it will take a bit longer to cook the vegetables.

3.Can I add other vegetables?

Yes, you can add vegetables like carrots, beans, or cauliflower for a different flavor and taste. But make sure to cook the vegetables accordingly.

4.Can I use tomato puree instead of fresh tomatoes?

Yes, you can use homemade tomato puree or store bought puree but the taste slightly varies.

5.Can I make Aloo Matar without onions?

While onions add depth to the flavor, you can skip them if needed.

6.What can I serve with Aloo Matar?

You can pair it with roti, nan, plain basmati rice, or pulao. 

If you have any more questions about this Aloo Matar Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Aloo Matar Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Aloo Matar Recipe | Aloo Mutter Recipe

Aloo Matar is a North Indian flavorful dish made with potatoes and green peas in a spiced onion tomato gravy. This recipe is versatile and can be paired with roti, rice, or pulao. The potatoes and peas are cooked in a rich, aromatic sauce, making it a favorite for families. This curry is a comforting dish to enjoy.

Course dinner, Lunch, Side Dish

Cuisine Indian

Keyword 30 mins recipes, Aloo Recipes, Gravy, Potato, Potato Recipes, roti sidedish, Side Dish

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Calories 312kcal

Author Sharmilee J

Ingredients

• 2 potatoes medium sized
• ½ cup green peas tightly packed
• ¼ cup big onion finely chopped
• 1 tablespoon ginger garlic paste finely chopped
• 1 teaspoon red chilli powder
• 2 pinches turmeric powder
• ½ teaspoon garam masala powder
• 1 teaspoon tomato sauce
• 1 tablespoon fresh cream optional
• coriander leaves for garnish
• salt to taste

To temper:

• 2 teaspoon oil
• ¾ teaspoon jeera

To grind:

• 1 big onion roughly chopped
• 2 tomatoes roughly chopped

Instructions

• Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes, Set aside.
• Grind the ingredients listed under 'to grind' to a fine paste, Set aside.
• In a pan heat oil - add the items listed under 'to temper' allow it to crackle, then add ginger garlic paste give a quick sauté.
• Then add tomato puree and sauté for few minutes till raw smell leaves.
• Add required salt.
• Then add turmeric powder, garam masala powder and red chili powders, give a quick mix, let it cook for 2-3 minutes until it becomes thick.
• Then add potato and peas.
• Mix well till the masala coats well with the veggies.
• Sauté for 2-3 minutes.
• Then add 1 cup of water and pressure cook for 2-3 whistles in low flame.
• Once pressure releases open and let it boil.
• Adjust salt and spice level at this stage.
• Then add tomato sauce, fresh cream and bring to a boil.
• Once it reaches gravy consistency and oil separates switch off and garnish with coriander leaves and sprinkle a pinch of garam masala powder.
• Serve hot with roti / rice or any pulao of your choice.

Notes

• Spice level - You can adjust the amount of red chili powder and garam masala to reduce spice.
• Consistency - For thicker gravy, you can let it simmer for longer time after pressure cooking.
• Tomato sauce - This adds tanginess to the dish, but you can skip it if you prefer a traditional curry.
• Cream - Use fresh cream to make the curry rich and creamy.
• Potatoes - Cut the potatoes into bite-sized cubes so they cook quickly and absorb the flavors fully.
• Onion paste - Blend the onions and tomatoes finely for a smooth gravy.
• Garnish - Garnish it with fresh coriander leaves and a sprinkle of garam masala for extra flavor and aroma.

Nutrition

Serving: 100g | Calories: 312kcal | Carbohydrates: 54g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 57mg | Potassium: 1422mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1642IU | Vitamin C: 74mg | Calcium: 77mg | Iron: 4mg

The post Aloo Matar Recipe | Aloo Mutter Recipe appeared first on Sharmis Passions.