PLATES OF FLAVOUR

Namste Blog members! Today I am going to share an easy gluten -free recipe. As we know nowdays people care more about their health and buy gluten -free food/Products. Our market is full of gluten -free products. But Are they really gluten-free?

What's gluten - free?

Gluten is a protein found in wheat and several other grains(superfoods).Gluten free is basically sugar -free in easier words. Grains like RAGI, JOWAR, BESAN( ROASTED CHANA DAL) are gluten -free. So why people change their diet to gluten -free? Gluten-free food mainly helps in weight loss as it contains fibre which aids weight loss.

So I have come with my own version of gluten -free dish. Lets begin the recipe. Let's get started..

Ingredients reqd:

1.Besan(Chana dal flour )-1 cup

2.Ragi flour -1/2 cup

3.Rice flour -3 tsps

4.Veggies- Beetroot-1/2( chopped finely ), Capsicum-1/2( chopped finely),Onion-1(small size), Ginger-1/2 inch(chopped finely ), Tomato -1(small size),Green chilli -1-2(finely chopped)

5.Masalas reqd:salt( as per taste), Red chilli powder -1/2 tsp, kasmiri red chilli powder-1 tsp, chat masala-1/2 tsp,garam masala-1/2 tsp, Jeera-1/2 tsp, Ajwain (carrom seeds)-1/2 tsp

6.Curd-1/2 cup

7.Oil -2 tsps

8.Oil for cooking.

9.Garnish it with coriander and pudina leaves.

For tempering :

Oil, mustard seeds, jeera, heeng

Preparation ( Time taken 30-35 mins)(Serves -2 people)

1.Firstly, take a bowl, add besan, ragi flour, rice flour. Add chopped veggies, add curd and mix them well.

2.Add water slowly and adjust the consistency. Now add the masalas like jeera, ajwain, Chilli powder,chat masala, garam masala.

3.Now add oil in the batter so that it becomes soft and keep the batter aside for 20 mins.

4.Now after 20 mins, our batter will become dry as water will be soaked up. Add water and adjust the consistency.

5.Heat the non-stick fry pan( small one), Add oil, jeera, mustard seeds and heeng. Let mustard seeds crackle and now mix well the batter and pour 2 small ladles on the pan and let it cook for 2-3 mins on one side and cover the pan.

6.Now open the cover and try to flip it to other side till its roasted well. Now repeat the process for other side as well.

7.Our tempered pancake is ready.Serve it with ketchup/ green chutney.

Note:

1.You can make this pancake acc to your taste and with the veggies of your choice( carrot, palak, methi, radish, lauki(all grated)).

2.If you don't want this to be gluten- free, add rava/ sooji or dosa batter. It will taste more good( just kidding🤣)

3.If you feel that the taste is too bland. Mix some rava. You can add jowar flour also.

Keep supporting my blogs!Always need your support. I just make healthy recipes as its the need of the time. So be healthy, use natural products and avoid fried foods. Take care, meet you in next blog!

Hey friends 🙏🏻 Today I am going to share an easy starter recipe. Its sabudana tikki/ vada. Its made of sago pearls.

Basically orginated from Maharashtra and enjoyed on a rainy monsoon day with spicy green chutney and hot piping tea. And most importantly used in Fasting.Mostly Sabudana vada is deep fried but I shallow fried it and made tikki with it.

History :

Sabudana is obtained from tapioca root which was first found out in Africa.It was invented by King of Kerala Ayilyam Thirunal Rama Varma introduced Tapioca which were used in times of war and used as food security.

First Sabudana pearls are soaked overnight or 3-4 hrs and used to make sabudana khichdi and vadas.

Preparation :(Time taken : 20-25 mins)

Sabudana vada: Soft gelatenous pearls mixed with potatoes and diced green chilli with crushed peanuts enjoyed with freshness of coriander chutney.

Ingredients Reqd:

1.Tapioca pearls/ sabudana: 1 cup

2.Potatoes( less starchy or normal)- 3( medium size)

3.Peanuts-1/2 cup

4.Green Chilli -3-4

5.Coriander leaves+ Mint leaves for garnishing

6.Masalas reqd: salt (as per taste), Black salt, sugar-1 tsp, lemon juice-1 tsp, Kashmiri red chilli powder - 1 tsp,Chat Masala-1 tsp, Jeera-1 tsp.

For green chutney :

1. Coriander+ Mint leaves( Fresh)-A handful

2.Curd-same measurement as handful or same amount of coriander and mint leaves.

3.Jeera -1/2 tsp

4.Garlic - 3-4 pods

5.Ginger- 1/2 inch

6.Green chilli - 2

1.First take the sabudana and soak it either overnight or 3-4 hrs. First wash them twice and finally wash it third time and add water so that the sabudana is just soaked(ie) the water level should be just above it.

2.Take potatoes and pressure cook for 3-4 whistles till they are boiled and become soft. Take them out and let them cool.

3.Take peanuts, dry roast them till brown and grind them coarsely in grinder and keep them asiflour.

4.Now make green chutney: Take themint and coriander leaves ( fresh) washed thoroughly and chopped. Add jeera, black salt, salt, green chilli, garlic, ginger and curd and grind it smooth.

5.Finally check on the sabudana. When you look at them they should be seperated well without sticking to each other.

6.Now for vadas/ tikki:Take a big bowl, add the boiled potatoes( mashed well), sago pearls( sabudana), jeera, black salt, salt, sugar, lemon juice, green chilli( finely chopped), Crushed peanuts and mix them well. It should not stick. If you find them sticky just add corn flour.

7.Now take aa sago mixture ball in yof ur palm, press them gently to give a shape of tikki. Repeat the procedure for all sago balls.

8.Now take a pan, add oil( shallow fry). Keep the heat on medium flame and slowly add the tikkis and after adding the tikkis, don't touch them till they leave their own place and then flip them over and cook them from other side.

9.Roast them golden brown from both the sides and our sabudana tikki should be ready.

10.Serve it with green chutney /ketchup and sweet curd.

To make tikki chat:

Place the tikki in a bowl, add sweet curd on top, add chopped onions, some shredded beetroot, green chutney, ketchup and sev bhujia. Our saudana tikki chat is ready.