Ingredients:
1 and 3/4 cups Wheat Flour
1 cup Sugar
1 cup Water
5 tbsp Oil
5 tbsp Tutti Frutti
2 tsp Vanilla Essence
1 tbsp Lemon Juice
1 and 1/4 tsp Baking Soda
A pinch of Salt
Method:
Mix the flour, salt and baking soda and sieve this together to ensure even mixing. Set aside.
Preheat the oven to 180 degree C.
Grease an 8" round cake pan with oil and set aside.
Combine the sugar, oil, water, lemon juice and vanilla in a mixing bowl and whisk until the sugar completely dissolves.
Add the tutti frutti and mix.
Add the flour in 2 bathes and gently fold the mixture until the batter shows no trace of flour. Don't overmix or overbeat.
Quickly pour this batter into the greased cake pan.
Immediately place the pan in the preheated oven. Bake at 180 degree C for 35 minutes or till a toothpick inserted into the middle of the cake and comes out clean.
Allow the cake to cool down for 15 minutes and then invert.
Let it cool down completely and cut into pieces.
Ingredients :
Urad dal : 1 cup
Pearl millets : 2 cups
Brown rice : 1 cup
water as needed
salt as per taste
oil
Method:
1. Wash urad dal , pearl millets , brown rice in tap water 3-4 times draining water every time. Soak all the ingredients in water for a minimum of 2 hours up to 4 hours.
2.Soak all the ingredients separately. I used brown rice. You can use white rice also.
3.After soaking for 4 hours, we need to grind the ingredients in the following manner. Lets first grind the urad dal. I use a wet grinder to grind. You can use a food processor or mixie too. Urad dal when ground, triples in volume in a stone wet grinder. Be alerted that the urad dal wont increase in volume if ground in a mixie or a food processor. That’s fine. Grind until the dal turns into an incredibly smooth batter.
4.Add water in regular intervals while grinding. Add up to 2 cups of water. It took 30 minutes in the traditional stone grinder. Transfer the batter to a big bowl and set aside.
5.Adding rice and the millet to grinder. Slowly start grinding and add up to 2 cups of water in intervals while grinding. Grind until the batter is smooth. It took 40 minutes in the grinder.
6 Transfer the batter and add it to the urad dal batter and mix well for 5 min. Keep the batter in air tight container for fermation .
7.Once the batter is fermented and salt mix well and store in the refrigerator and use it within 3-4 days.
8.When ready for dosa, heat a lightly oiled griddle over medium high heat. half a cup of batter and spread on the pan.Cook the crepe for about half a minute on each side, until the bottom is light brown.
9.server hot with chutney
Ingredients -
Red Chori Beans 1 cup
Onion chopped 1/2 cup
Tomato chopped 1/2 cup
Ginger-garlic paste 1 tsp (or to taste)
Green chillies 1-2
Coriander leaves chopped 3 Tbsp
Turmeric 1/2 tsp
Red chilli powder 1/4 tsp (or as per taste)
Salt as needed
Punjabi Chole Masala (Badshah brand) 1 tsp (or as needed)
Oil 2 Tbsp
Jeera 1/2 tsp
Method
Wash and pressure cook the beans with adequate water. While the pressure cooker is cooling down, the rest of the gravy can be prepared.
In a heated pan, add 1 tsp of oil and saute the chopped onions until golden brown.
Add the chopped tomatoes and let them cook until the tomatoes are mushy. Remove from fire and let it cool down.
Grind the sauteed onion-tomato, ginger garlic paste, green chillies and coriander leaves.
In a deep sauce pan, heat the remaining oil and add jeera. after the jeera starts spluttering, add the above paste and saute it adding a little water. Add turmeric, red chilli powder and salt.
After the mixture leaves oil at the sides, add the boiled red chori beans.
Add the punjabi chole masala and mix well. Remove from fire and garnish with coriander leaves.
Serve warm with Roti/Naan or with Rice.
