PLATES OF FLAVOUR

Hello readers 🙏welcome to new blog. Today I am going to share a pancake recipe. It's not sweet but it's savoury.

American corn or sweet corn are used for making corn chat Or simply boiled corn. We can use in gravies like palak corn and many more.

I thought of making cheela with eat. I used moong dal for binding as it will taste good with sweet corn. Lets get started..

Image: Archanas kitchen from google.

It appeared like these only.

Ingredients needed:

1.Dals/ lentils/ pulses: yellow moong dal, green moong dal chilka and masoor dal( all 2 tsps).

2.Boiled sweet corn-1 cup or 3/4 cup

3.Besan-2 tsps

4.Rice flour- 2 tsps

5.Masalas: salt, red chilli powder, ajwain( carrom seeds), cumin seeds,garam masala,sugar-1/2 tsp , turmeric powder-1/2 tsp

6.ginger( finely chopped), green chili-2( finely chopped), beetroot-1/2 ( grated).

7.oil for baking the cheela

8.Oil -1 tsp for adding to the batter.

9.sour curd-1/2 cup for softness

Procedure:

1.Firstly take a bowl, add the dals( moong, moong chilka and masoor) and soak for 1 hour if in hurry otherwise soak for 3-4 hrs

2.Boil 3/4 cup sweet corn by adding salt in it for 10 mins and let it cool off.

3.Now when the dal is soaked, in a mixture grinder add the dals, boiled sweet corn, salt, green chilli, cumin seeds and chopped ginger and pulse it without water. Don't add water or add 1 tsp.

4.The batter grinded should be thick and coarse. Now add besan and rice flour and curd. Add 2 tsp oil so that batter doesn't turn out cracky and dry.

5.Keep it aside for 1/2 n hour or max 1 hr if time.

6.Place a non-stick tawa on flame, apply oil+ water and wipe it off with clean cotton cloth or tissue.

7.Keep the flame medium and now pour the batter and spread it evenly.

8.Let the batter sit on tawa for 2 mins then apply oil. Wait for 5 mins.

9.You will see the other side turning brown, now try to flip the cheela slowly.

10.Let it cook from the other side till brown spots are formed. Our sweet corn savoury pancake is ready.

11.It goes best in breakfast with green chutney/ ketchup.

12.It has the right amount of proteins and fibers.

Note:

1 We can grate veggies like radish, bottlegourd, carrot, palak or even methi leaves.

2.The batter should not be thin. It should be course. Remember we are making cheela not dosa. 😄

Try this new recipe and for recipe like these, keep reading and always stay beautiful. Meet you in next blog till then take care.

I didn't add baking soda/ eno, you can add as per your wish.

Youtube link:( for recipe)

Sweet corn cheela

Hello blog members 🙏 Today I am going to share a breakfast or lunch recipe. Its made of raw banana. Have you heard of mangalore buns? Its similar to that except the fact that they are made of ripe bananas and these ones are made of raw bananas.

Poori is basically indian fried bread made of wheat flour/ refined flour. Pooris are all time favourite right from any normal day to festivals. You can make poori so easily that its the part of indian cooking from like 100 s of years.

Be it the mangalore buns of coastal Karnataka or the poori- sabzi of UP region. Or bhatura with chole bhture of Delhi or the boori( puri) with sagu of karnataka/ Tamilnadu.Well the list goes on and on. Pooris are made with atta or maida. You can make pooris with dal/ methi. Children loves puris.

I made this puri with raw banana. I had bought raw bananas for banana fry sabzi. But two were remaining. Then came sunday. For every sunday we mostly were having south indian.But for this week I decided to go ahead with this recipe. My husband who was settled in south( karnataka) for 7 years loves his poori with chutney. So I decided to make this banana poori with chuteny.

Lets begin the recipe.. Lets get started..

Preparation : Dough resting :1-2 hrs or Minimum 1/2 n hour. Frying:10-15 mins.

For chutney:20 mins.Serves:4 people

Ingredients needed:

1.Raw banana-2( boiled and grated)

2.Wheat flour -1 cup

3.Refined flour( Maida) -1 cup

4.Green chili-1( finely chopped)

5.Coriander leaves/ kasoori methi-1 tsp

6.Curd-3-4 tsps

7.salt- as per taste, sugar-1 tsp

8.Baking soda-1/2 tsp or eno or baking powder.

9.Cumin seeds-1/2 tsp, Ajwain seeds-1/2 tsp

10.Oil-2 tsp( for crispiness )

11.Oil for frying

Procedure:

1.Firstly take 2 raw bananas and pressure cook them for 2 whistles and keep it aside.

2.For the dough take the atta+ maida, salt, cumin seeds, ajwain seeds, coriander or kasuri methi, sugar and baking powder.Peel the boiled bananas and add curd and start kneading the dough. Add 2 tsp oil and make the dough tight.

3 Our dough is done and let it rest for 1 hr.

For the chutney :

1.Take 1/2 coconut. Take oil in a pan

Add jeera seeds, mustard seeds, heeng, chana dal -1 tsp and urad dal-1 tsp.Saute it well till golden brown, add 2-3 green chillies and tamarind for sourness. Add curry leaves and let the coconut fry till brown. Add salt and mix it well.

2..Let the mixture cool and then grind it finely.

3.For tempering take oil, add cumin seeds, mustard seeds, dried red chilli, curry leaves and heeng and pour over the chutney. Our coconut chutney is ready.

4.After 1 hour, check the dough and knead it again. Take a kadai it should be heavy bottomed. Add oil for frying the puri.

5.Heat the oil nicely and keep on medium flame and drop the puris one by one. The pooris should puff up properly.

6.Our banana pooris are ready to be served with coconut chutney.

You can even make this for guests with aloo subzi.

Note:

1.Pooris should be puffed up well. All depends on the flame of your stove.

2.Add Masalas to your dough as per your wish.

3.You can even have this with kurma or sagu.

4.If you dont like raw bananas you can add boiled potatoes.

Thanks for the support 🙏 Meet you in next blog.