Sarva Pindi Recipe | How to make Sarva Pindi | Telangana Sarva Pindi

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is sarva pindi. Sarva pindi is made with rice flour. Sarva pindi is a famous breakfast recipe from Telangan, India. Sarva pinid is a pancake prepared from rice flour, chana dal, and some spices of our choice. It is cooked in a deep, round shaped pan and to preserve the sanctity of the recipe. It is pertinent to make holes in the rolled out dough mixture before cooking it. It is served as a breakfast dish but I love to have it with my evening tea. With a little variations and different names, sarva pindi is prepared almost by all in Southern parts of India. Some call them Tappelattu, some call them as ginnettu. Some say thalipeet. But almost all of them are same. We get a special vessel to cook sarva pindi. If we do not have it we can always use a normal kadai.
Checkout for other simple tea-time snacks here:
Telangana Kudumulu
Namak Para
Roasted MoongDal
Thattai

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Sarva Pindi Recipe | How to make Sarva Pindi | Telangana Sarva Pindi
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 4

This traditional Telangana snack, known for its crisp texture and tantalizing spice blend, is made from a harmonious mix of rice flour, chana dal, sesame seeds, fresh herbs, and a medley of spices that promise to delight your taste buds.

Ingredients:

• 1 and 1/2 cup Rice Flour
• Salt to Taste
• 3 to 4 Green Chillis
• 2 tbsp Chana Dal
• 1 tbsp Sesame Seeds
• 1 Onion
• 1 tsp Red Chilli Powder
• 1 tbsp Oil
• 1 tbsp Ginger Garlic Paste(optional)
• 10 to 12 Curry Leaves

Procedure:

1. Chop onion and slit green chillis. Chop curry leaves also.
2. Soak chana dal for half an hour.
3. In a wide mixing bowl, add rice flour, salt and red chilli powder.
4. Add chopped onion and green chillis also.
5. Drain excess water from chana dal and add it too.
6. Add chopped curry leaves and sesame seeds also into it.
7. Mix all of them well.
8. Add water little by little to make a smooth and soft dough.
9. Need not knead the dough. It should come together into one mass unit.
10. Spread oil in a thick bottom kadai.
11. Take small portion of the sarva pindi dough and while patting with fingers spread it all over the kadai.
12. Sarva pindi should be in medium thickness only, it should not be too thick or too thin.
13. Make holes across the sarva pindi.
14. Add one spoonful of oil in the holes.
15. Cover and Cook sarva pindi on a low flame.
16. While checking in between gently move the kadai, so that the entire sarva pindi gets cooked.
17. When it is cooked completely the edges would leave the kadai.
18. This is the time when we have to either turn or transfer it to serving plate.
19. Turning and cooking is optional.
20. Some cook it on one side and serve. Whereas some cook on both sides and serve.
21. I prefer to cook both sides.
22. So flip it and cook for another minute or so.
23. Transfer sarva pindi onto a serving plate.
24. Do the same with remaining dough.
25. So we need to keep two kadais available to cook sarva pindi.
26. Enjoy sarva pindi with spicy chutney of your choice and a cup of tea.

Kandi Pappu Pulusu Recipe | How to make Kandi Pappu Pulusu | (Toor Dal Stew)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is kandi pappu pulusu. Kandi pappu means toor dal in Hindi or red gram in English. A simple stew made toor dal and some spices is what is kandi pappu pulusu. Kandi pappu pulusu recipe is special to eastern parts of Andhra. We need to prepare a special masala powder for this soup. Kandi pappu pulusu won't taste like sambar as we roast the toor dal and made the recipe. Some people do not add onion also in this but I prefer to add onions so that we get nice taste of onions mixed with the masala. Actual pulusu recipe doesn't need dal but some of them call for little dal into it.
Check out for other pulusu recipes from the website. here:
Majjiga Pulusu
Chukka kura Pulusu
Gongura Pulusu
Onion Garlic Pulusu
Bachali kura Ava Pulusu
Chintakaya Pulusu

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Kandi Pappu Pulusu Recipe | How to make Kandi Pappu Pulusu | (Toor Dal Stew)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 6 people

Kandi pappu pulusu for rice.

Ingredients:

• 1/2 Cup Kandi Pappu/Toor Dal
• 1 Onion
• 1 Green Chilli
• Small Lemon size Tamarind
• Salt to Taste
• 1 Tsp Turmeric Powder
• 1/4 Tsp Asafoetida
• 2 Tbsp KandiPappu Pulusu Podi
• 1 Tbsp Oil
• 1/4 Tsp Mustard Seeds
• 1/4 Tsp Cumin Seeds
• 5 to 7 Curry Leaves
• Fistful of Coriander Leaves
Ingredients for Kandi Pappu pulusu Podi:
• 1 Tsp Oil
• 1 Tsp Kandi Pappu/Toor Dal
• 2 Tsp Coriander Seeds
• 1/4 Tsp Mustard Seeds
• 1/4 Tsp Cumin Seeds
• 1/4 Tsp Black Pepper Seeds
• 1/4 Tsp Fenugreek Seeds
• 5 to 7 Red Chillis
• 1/4 Tsp Asafoetida

Procedure for kandi pappu pulusu podi:

1. Heat oil in a pan.
2. Add coriander seeds, toor dal/kandi pappu.
3. Then add cumin seeds, mustard seeds, fenugreek seeds and black pepper.
4. Roast all of them on a low flame till the dal turn golden yellow.
5. Add red chillis and asafoetida and fry them too for a minute.
6. Once all of the fried well, transfer them to a plate to cool.
7. Allow them to cool completely.
8. In a blender jar add all of them and blend them to make a fine powder.
9. Keep this powder aside.


Procedure for kandi pappu pulusu:
10. Slice onions into lengthwise and slit green chillis.
11. Soak tamarind in water for half an hour.
12. Extract juice out of it and keep aside.
13. Heat a pan and dry roast toor dal/kandi pappu till the dal turns into golden brown.
14. Pressure the above fried dal for 3 to 4 whistles.
15. Once done mash it and keep the dal also ready to use.
16. In a pressure cooker add sliced onions, green chillis.
17. Add salt, turmeric powder and tamarind juice.
18. Mix them well and pressure cook for 2 whistles.
19. Once the pressure goes off remove the lid and add the above made powder.
20. Allow the stew to boil for a minute.
21. Add mashed kandi pappu or toor dal and mix it well.
22. There won't be any lumps and allow the pulusu to boil for another 5 minutes.
23. Tasty kandi pappu pulusu ready to serve.
24. Before serving check the salt and add if necessary.
25. Serve kandi pappu pulusu recipe with hot piping rice.

Wheat Dosa Recipe | How to make Wheat Dosa | (Instant breakfast recipes)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is wheat dosa. I have decided to make instant breakfast recipe and it should help me in my weight loss journey too. I want to share the recipes which I have tried during my weight loss journey. So that they would be helpful to you too. Discover a nutritious and delicious way to support your weight loss journey with this wholesome wheat dosa recipe. Embark on your weight loss journey with a twist by trying out this wheat dosa recipe that is both healthy and satisfying. This crispy wheat dosa recipe will keep you energized and on track towards your goals. Take a step towards your weight loss goals with this flavorful wheat dosa recipe that is sure to keep you motivated and satisfied throughout your journey.

Check out for other recipes for weight loss here:
Besan Chilla
Ragi Dosa
Yellow Moong Dal Dosa
Bajra Dosa
Semiya Upma
Jowar Idli

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Wheat Dosa Recipe | How to make Wheat Dosa | (Instant breakfast recipes)
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 5M
Servings: 4 people

Take a step towards your weight loss goals with this flavorful wheat dosa recipe that is sure to keep you motivated and satisfied throughout your journey.

Ingredients:

• 1/2 cup Wheat Flour
• 1/4 cup Rice Flour
• Salt to Taste
• 1 tsp Red Chilli Powder
• 1 tsp Cumin Seeds
• 1 Onion
• 3 to 4 Green Chillis
• 3" Ginger
• Oil for making dosas

Procedure:

1. Chop onion, green chillis and ginger.
2. In a wide mixing bowl, add wheat flour and rice flour.
3. Add salt, red chilli powder and cumin seeds.
4. Mix all the dry ingredients well.
5. Add chopped onion and green chillis.
6. Add only half portion of them in the batter, keep the remaining to sprinkle on top of dosa.
7. Add water and mix them well.
8. Make wheat dosa batter thin and runny.
9. Heat iron dosa tawa or non stick tawa.
10. Sprinkle some water to check the heat of it.
11. Rub the pan with a onion to get perfect dosa.
12. Pour a tumbler full of wheat dosa batter on hot tawa.
13. Let the dosa cook for a minute.
14. Sprinkle a spoonful of oil all over the dosa.
15. Drop a little onions, green chillis and ginger.
16. Allow dosa to cook for a minute.
17. Once the edges of the dosa started leaving the pan, slowly flip it.
18. Allow it to cook for a mintue on the other side.
19. Flip againg and fold it.
20. Transfer the cooked dosa onto a serving plate.
21. Serve wheat dosa with any spicy chutney of your choice.

Veg Fried Rice Recipe | How to make veg fried rice | (simple lunch box recipe)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is veg fried rice. Indian veg fried rice recipe I have learned from a vernacular magazine during my early days of cooking. There are different types of recipes to make easy veg fried rice. Everyone has their own style of making veg fried rice recipe. Veg fried rice is originally from Chinese cusine but it is also available in almost all Asian cuisine with a little variation.

The recipe of veg fried rice is very simple. It can be made using left over rice also. But I always prefer to make it with freshly cooked rice. Veg fried rice is the best choice for kids in their lunch box, packed with goodness of veggies. Sauces are added to enhance the taste. Perfectly cooked and grainly non-sticky rice sauteed with crunchy vegetables with the right amount of sauces on high heat makes it more delicious and the best fried rice vegetarian. Normally we don't need any side dish to accompany the fried rice, still if you want you can serve it with Veg munchurian or chilli paneer.
Veg fried rice is the best choice for kids in their lunch box, packed with goodness of veggies. Sauces are added to enhance the taste.
Simple rice varieties for kids lunch box are here:
Paneer Fried Rice
Palak Rice
Cabbage Rice
Soy Pulao
Lemon Rice
Baby Corn Rice

Check out for other Indi-Chinese recipes here:
Schezwan Fried Rice
Veg Munchurian
Baby corn Stir Fry
Chilli Paneer
Veg Hakka Noodles

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Veg Fried Rice Recipe | How to make veg fried rice | (simple lunch box recipe)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 20M
Servings: 4 people

Veg fried rice is the best choice for kids in their lunch box, packed with goodness of veggies. Sauces are added to enhance the taste.

Ingredients:

• 1 and 1/2 cup Rice
• Salt to taste
• 1/2 cup Carrot
• 1/2 cup French Beans
• 1/2 cup Capsicum
• 1/4 cup Green Peas
• 1/2 cup Onion
• 1/4 cup Spring Onion
• 1/4 cup Cabbage
• 4 tbsp Oil
• 1 tbsp Garlic
• 1 tsp Black Pepper Powder
• 1/4 tsp Soy Sauce
• 1/4 tsp Vinegar

Procedure:

1. Chop all the veggies. Carrot, french beans, capsicum,cabbage and onions.
2. Chop garlic also.
3. Wash and Soak rice for 30 mins.
4. We can cook the rice in two ways, pressure cook or pan cook.
5. If pressure cooking the rice, add 2 cups of water for 1 cup rice.
6. Pressure cook for 3 whisltes and allow it to cool.
7. once the cooker cools down, spread the rice in a wide plate.
8. If pan cooking add more water to cook the rice. as we excess water can be drained.
9. For pan cooking: Boil water in a thick bottom pan, add little salt and 1 spoon of oil.
10. When the water started boiling add rice to it.
11. Allow the rice to cook completely.
12. Once the rice cooked well pour it in a colander and run cool water over it to stop further cooking.
13. Heat oil a thick bottom kadai, add garlic.
14. Fry it till the aroma out.
15. Add onions and fry till they turn translucent.
16. Add all other vegetables, carrots, french beans, capsicum, cabbage and green peas.
17. Saute all of them till they are crunchy.
18. Add salt, soy sauce and vinegar.
19. Once they are softened add the cooked rice and gently mix it.
20. cook on a high flame so that the rice also fries welland become grainy and crunchy.
21. See that the rice should not break.
22. Lastly add black pepper powder and combine it well.
23. Serve hot and tasty veg fried rice with Veg Munchurian or Chilli Paneer.

Murmura Laddu Recipe |How to make Murmura Laddu | Muri Undalu | (Janmashtami Specials)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is murmura laddu aka muri undalu. Muri or murmura or puffed rice and Borugulu as we call it in Telugu. Murmura or puffed rice is very good for health. It is so light on tummy and filling too. That is why it is adviced as a filler in weight loss journey. We can make bhel, mixture and upma with murmura. Not only that, we can make laddus with puffed rice. Instead of sugar we use jaggery to make the laddu. Hence it is good for health.

health benefits of murmura laddu

Less in calories.

Rich in calcium and iron.

Enriched with vitamin B and D.

Fiber rich food, Fibers keep the tummy full so we can avoid junk food.

Checkout for more laddus here:
Coconut Ladoo
Besan Khoya Ladoo
Phool Makhana Laddu
Rava Laddu
Poha Laddu
Dry Fruit Laddu

Checkout for other sweets here:
Peanut Chikki
Carrot Halwa
Hayagriva
Saudana kheer
Til Chikki
Gujiya

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Murmura Laddu Recipe |How to make Murmura Laddu | Muri Undalu | (Janmashtami Specials)
Author: Sailaja Angara
Preparation Time: 5M
Cooking time: 20M
Servings: 12 pieces

Murumura is light on tummy and filling. Murmura laddu is the best to satiate our sweet tooth in a healthy way.

Ingredients:

• 3 Cups Murmura/ Muri/ Borugulu
• 1 cups Jaggery
• 1 tsp Ghee

Procedure:

1. Chop Jaggery.
2. Heat a thick bottom pan, add Murmura.
3. Dry roast the murmura on a low flame till they turn crispy.
4. Keep them aside.
5. Again heat ghee in the same pan.
6. Add chopped jaggery and stir it.
7. let the jaggery melt and start boiling
8. To check the consistency: Take little water in a bowl.
9. Add small amount of syrup to it.
10. Roll it with fingers, if it is forming into a small soft ball then it reached the required consistency.
11. It should neither be too soft nor too hard.
12. Switch off the flame and add the roasted murmura.
13. Gently combine them with the jaggery syrup.
14. Grease your hands with ghee and make laddus.
15. You can always heat it again if the jaggery and murmura mixture turns hard.
16. Keep the laddus in an airtight container. They will be fresh for a week.
17. Serve murmura laddu anytime you like.

Mor Kuzhambu Recipe | How to make Mor Kuzhambu Recipe | (Majjiga Pulusu Recipe)

Hi friends, Thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's Mor kuzhambu or majjiga pulusu. Mor kuzhambu or majjiga pulusu is a South Indian gravy made with buttermilk(mor). Mor Kuzhambu is a best combo with rice. I learned recipe of mor kuzhambu from my uncle who is very good home cook. Mor kuzhambu originates from states of Tamilnadu and Kerala. It is mildly spicy and tangy tastes.
There is a confusion between Punjabi Khadi, Majjiga charu and Majjiga pulusu. But all are not same, there is a lot of difference. Majjiga charu is seasoned with onion and tadka where as punjabi khadi is a concoction of various masalas and onions. But recipe of mor kuzhambu is different from these two, for majjiga pulusu we have to make a paste of coconut and other ingredients. Mix all of them with buttermilk and allow it to boil for a while and lastly temper it with ghee.
Mostly we use fresh ingredients for making mor kuzhambu. Preference is given to use fresh buttermilk instead of sour buttermilk. But some people like the sourness of it so they make it with sour buttermilk. Depends on our choice, I like to make it with fresh homemade buttermilk which has bland taste. Sour buttermilk gets curdle as soon as we cook it.

check out the other gravy recipes for rice here:
Pesarapappu Charu
Chintakaya Ava Pulusu
Kandi pappu Pulusu
Aratikaya Pindimiriyam
Gongura Pulusu

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Mor Kuzhambu Recipe | How to make Mor Kuzhambu Recipe | (Majjiga Pulusu Recipe)
Author: Sailaja Angara
Preparation Time: 30M
Cooking time: 25M
Servings: 4 people

Mor kuzhambu or majjiga pulusu is a South Indian gravy made with buttermilk(mor). Mor Kuzhambu is a best combo with rice.

Ingredients:

• 1/2 ltr Buttermilk
• Salt to Taste
• 1 tsp Turmeric Powder
• 1 Tsp Asafoetida
• 1 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 Red Chillis
• 5 to 7 Curry Leaves
• Fistful of Coriander Leaves
• 1/2 Cup Carrot (cubes)
• 1 Onion (sliced)

Ingredients for grinding:
• 1 tbsp Chana Dal/Bengal gram
• 1/2 tbsp Coriander Seeds
• 1 tsp Mustard Seeds
• 6 to 8 Green Chillis
• 5 to 7" Long Ginger
• 1/2" long Tamarind(optional)
• 1 Cup Fresh Coconut

Procedure:

1. Soak chana dal for 30 mins.
2. Cut carrot into cubes and onion into thin slices.
3. Adding onion is optional. Instead we can add bottle gourd, ladies finger also.
4. In a pressure cooker add carrot and onions.
5. Add turmeric powder and little salt.
6. Pressure cook them for 2 whistles.
7. Allow it to cool completely.
8. In a blender jar add all the ingredients under "to grind".
9. Fresh coconut, coriander seeds, soaked chana dal, green chillis, ginger, mustard seeds and tamarind.
10. Add turmeric powder also to get nice tinge.
11. Some people use soaked rice also,but I do not use it.
12. Grind all of them into a smooth paste.
13. While grinding add little water and 1 cup of buttermilk.
14. Once the pressure cools down, add the above grinded paste to it.
15. Add remaining buttermilk and allow it to boil for 3 to 5 minutes.
16. Stir ocassionally so that it won't stick in the bottom.
17. Heat ghee in a kadai, add mustard seeds, cumin seeds and red chillis.
18. Once they start spluttering add curry leaves and coriander leas.
19. Add this tampering to the boiling mor kuzhambu.
20. Let the taste of the tadka sync into the mor kuzhambu.
21. Add asafoetida and allow it to boil for another minute.
22. Serve hot mor kuzhambu with piping rice and a spoon of ghee.

palak Onion Fry Curry Recipe | How to make Palak Onion Fry Curry | (side dish for rice roti)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is palak onion fry curry. Palak is one of the best leafy vegetable available everywhere and we can get it throughout the year. Palak is good for health, it is rich in protien and iron. Palak or spinach and onion curry is an easy curry for roti. Palak onion fry is an Indian vegetarian dish obviously made with palak and onion. We normally like to have gravy curries for roti, so I tried this palak gravy recipe. It is an awesome curry for roti, everyone liked it.
You can find some other easy curries for roti:
Soya Chunks Curry
Cauliflower Curry
Meal Maker Curry
Palak Paneer
Methi Chaman
Palak Poriyal

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palak Onion Fry Curry Recipe | How to make Palak Onion Fry Curry | (side dish for rice roti)
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 20M
Servings: 6

Palak or spinach and onion curry is an easy curry for roti. Palak onion fry is an Indian vegetarian dish obviously made with palak and onion.

Ingredients:

• 4 Cups Palak/Spinach
• 2 Onion
• 10 to 12 Garlic
• 2 tbsp Red Chilli powder
• Salt to taste
• 1 tsp Coriander Powder
• 1/2 tsp Turmeric Powder
• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 2 Red Chilli
• 5 to 7 Curry Leaves

Procedure:

1. Finely chop palak and wash them thoroughly.
2. Chop onion.
3. In a blender jar add onion, garlic and red chilli powder.
4. Blend it to make coarse paste.
5. Add salt and mix it again.
6. Heat oil in a kadai, add mustard seeds, cumin seeds.
7. Add chana dal and urad dal.
8. Saute them till the dals turn golden yellow.
9. Add curry leaves and red chillis.
10. Once they start spluttering add the above grounded paste.
11. Fry it till the raw smell of onion goes off.
12. The onion paste should leave the oil until such time fry it.
13. Add chopped palak and saute it.
14. Cover and cook for 5 to 10 minutes.
15. Do not add any water. It automatically releases water.
16. Cook until the palak becomes soft and mushy.
17. Add turmeric powder and coriander powder.
18. Let this cook for another 5 minutes.
19. Serve palak onion fry curry with roti or rice.

Gongura Pulihora Recipe | How to make Gongura Pulihora | (Gongura Rice)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is gongura rice or gongura pulihora. We have two different types of gongura available. Green stemmed and red stemmed. Red stemmed leaf is sourer than the green stemmed one. Both are rich in iron, vitamins, folic acid and anti-oxidants which are essential for the nutrition. The most famous recipe is gongura pachchadi. We can make pappu and pulusu.

Telugu people are fond of gongura pachadi. Some parts of the Telugu states make pickle of gongura also and keep it available for year long. I was fascinated about the way people eat gongura pachadi with raw onion when I was a kid. Even I also eat raw onion along with gongura pachadi. I love the Gongura pulus which my aunt makes. For me any recipe with gongura means, it should be along with onions and garlic only. But when I have seen gongura pulihora recipe in a vernacular news paper, I was wondered. Gongura recipe without onion and garlic, I was wondered and tried the next day itself. It was really tasty and awesome. Everyone at home liked it very much. So this recipe added in my regular menu from then onwards.

Check out for other recipes with gongura here:
Gongura Pachadi
Gongura Pappu
Gongura Pulusu

Let us check out for other pulihora recipes here:
Chintapandu Pulihora
Tomato Pulihora
Mango Pulihora
Lemon Rice
Biyyam Rava Pulihora

Click the link below for a detailed recipe video. Please like, share and subscribe to easyvegrecipes YouTube channel for video recipes. And click the BELL icon for further notifications.

Gongura Pulihora Recipe | How to make Gongura Pulihora | (gongura rice)
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 20M
Servings: 6 People

Gongura Pulihora, best one pot meal for lunch boxes.

Ingredients:

• 1 Cup Rice
• 2 Cups Water
• 2 Cups Gongura Leaves or Roselle
• 2 Green Chillis
• Salt to Taste
• 1 Tbsp Peanuts
• 4 Tbsp Oil
• 1 Tsp Turmeric Powder
• 1 Tsp Mustard Seeds
• 1 Tsp Cumin Seeds
• 1 Tsp Chana Dal
• 1 Tsp Urad Dal
• 2 to 3 Red Chillis
• 1 Tsp Asafoetida
• 5 to 7 Curry Leaves

Ingredients for Masala Powder:
• 2 Tsp Oil
• 1/4 Tsp Fenugreek Seeds
• 1/4 Tsp Cumin Seeds
• 1 Tsp Chana Dal
• 1 Tsp Urad Dal
• 1 Tsp Coriander Seeds
• 2 to 3 Red Chillis
• 1 Tsp Black Pepper Seeds

Procedure:

1. Discard gongura leaves from the stems and wash them thoroughly.
2. Dry them for over night.
3. Slit green chillis.
4. Wash and cook rice with 1:2 ratio water.
5. Cook this for 2 or 3 whistles.
6. Once the cooker cooled spread the rice on to a wide plate.
7. Heat oil in a kadai.
8. Roast all the ingredients given under "ingredients for masala powder".
9. First saute chana dal, urad dal.
10. When they start turning color, add cumin seeds, fenugreek seeds, coriander seeds and black pepper seeds.
11. Lastly add red chillis.
12. Allow them to cool completely.
13. Grind them to make coarse powder.
14. Add this masala powder to the above spread rice.
15. Mix it well.
16. Again heat oil in a kadai, add the gongura leaves.
17. Saute them till they become mushy.
18. Allow this to cool.
19. If you are adding tamarind, add it also and grind.
20. Grind it to make smooth paste. Keep it aside.
21. Again heat oil in another kadai.
22. Add peanuts. Saute them till it turns golden color.
23. Add chana dal, and urad dal.
24. Once they start turning brown.
25. Add cumin seeds and mustard seeds.
26. When they start spluttering add slit green chillis.
27. Add red chillis, curry leaves. Allow them to pop up.
28. Add turmeric powder and salt.
29. Add gongura paste.
30. Mix it well and allow the gongura to dry up completely.
31. Add the above tadka and gongura paste to the rice.
32. Mix the rice well.
33. Serve gongura pulihora or gongura rice with curd.

Green Moong Dal Tikki Recipe | How to make Moong Tikki | Moong Tikki | (Weight loss Recipes)

Hi friends, Thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is green moong dal tikki. Green moong dal tikki or sprouts tikki is made with sprouted whole green gram or moong. Added spices, green chillis and onion. Green moong dal tikki is packed with rich proteins. Green moong tikki is a healthy, tasty, and prticularly good for people in diet regime. Green moong dal is a best choice for diabetic people too. Green moong dal tikki is a very simple recipe, we need not deep fry them, just pan fry them. This delicious cutlet was suggested to me by my dietician for breakfast, but I liked it as my evening teatime snacks too.

Checkout other teatime snacks here:
Poha Vada
Dahi Kebab
Dal Cutlet
Sabudana Vada
Thotakura Undalu

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Green Moong Dal Tikki Recipe | How to make Moong Tikki | Moong Tikki | (Weight loss Recipes)
Author: Sailaja Angara
Preparation Time: 20M + Soaking time
Cooking time: 15M
Servings: 18 pieces

Green moong dal tikki is packed with rich proteins. Green moong tikki is a healthy, tasty, and particularly good for people in diet regime.

Ingredients:

• 1 Cup Whole green gram/Moong
• 1 tbsp Rice Flour
• 2 tbsp Besan
• Salt to Taste
• 1 Onion
• 2 Green Chillis
• 1 tsp Cumin Seeds
• 1/4 tsp Turmeric Powder
• 1 tsp Chat Masala
• 1 tbsp Coriander Leaves
• Oil for Shallow Fry

Procedure:

1. Soak green gram or whole moong in water for 8 hours.
2. Drain water and tie the whole moong in a muslin cloth or clean cloth.
3. Allow green gram to sprout for 8 to 10 hours.
4. We can drain water, cover and leave them to sprout.
5. Before making tikkis, chop onion.
6. Finely chop green chillis, coriander.
7. In a blender jar add the sprouted green gram and 1 green chilli.
8. Blend it coarsely. Do not add water.
9. Transfer the blended sprouted green gram into a wide mixing bowl.
10. Add besan, rice flour, turmeric powder and cumin seeds.
11. Mix all of them well.
12. Add chopped green chillis, coriander leaves and salt.
13. Mix them well and check the consistency, if the dough is too sticky add more besan.
14. Add chopped onion and mix it again.
15. Green moong dal tikkin dough should be stiff and non-sticky.
16. Wet your hands and take small portion of the dough.
17. Flatten it in the palm and make desired size tikki.
18. The tikki should neither be too thick not too thin.
19. Do the same with the entire dough.
20. Keep the tikkis ready.
21. Heat 2 tbsp oil in a fry pan.
22. Drop 3 or 4 tikkis and shallow fry them.
23. Fry them till the tikkis turngolden brown and flip and cook for another minute.
24. Once done on both sides, transfer them to a serving plate and sprinkle little chat masala.
25. Serve hot green moong dal tikki with any chutney of your choice or tomato ketch up.