This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.
Gurellu Pudi or Niger Seed Powder
Gurellu pudi is an acquired taste. At least it took me so long to acquire the taste for it!!
So what is Gurellu? Gurellu in Kannada is Niger seeds in English and Pudi is powder. So essentially this is Niger Seed powder. In Marathi this chutney is called Karla che pud.
You can check on Niger seed here.
In Northern Karnataka it’s an essential. You can eat it plain, with curds or oil. Eat it with chapatti, jowar roti or like me with idli mixed with agshi pudi!! Else use it in different recipes as your masala base. Is it not versatile?
Next time you make brinjal veggie add a little of this powder in your spice and see how delicious the veggie tastes. I know of people using it in stuffed ladyfinger too.
So let’s get down to making this Gurellu pudi. Also this powder has been made by my father’s cook. She has not used any garlic in it but she said you can add garlic in the powder.
- 1 cup Gurellu
- 1 teaspoon Red chilli powder
- 1-2 cloves of garlic (optional)
- Roast the Gurellu in a thick bottomed kadhai/wok on medium heat.
- Keep on stirring the seed will splutter but keep going till you get nice aroma. Please remember to stir continuously as stopping in between will leave you with burnt seeds. Once done remove from the flame and let it cool down totally.
- Add the rest of your ingredients and grind into powder and store in a jar.
- You can keep for 15 days, if stored in dry place.
It is used in brinjal, green moong, capsicum, stuffed ladyfinger recipes .Or can have it with curds and Jowar roti.
You can additionally add curry leaves and turmeric to this powder while grinding.
Many times my sis adds roasted dry coconut and garlic to this basic mixture.
This is my entry for BM# 29. Check the other BM entries here.
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This is something so new to me Archana..mixing this in curry sounds more delicious...
It tastes best with jowari ka roti, oil and onions stuffed brinjal and some Kalu or pulses. Slurrrrp!
New one too..Must look up what these niger seeds are..
Yea quite new for me too..Niger seed i have never seen this seeds, interesting..
Wow ! Never heard about it , sounds great!
Looks so fresh and flavourful. Need to google the tamil name of Niger seeds to ask in stores.
Chef Mireille says
never heard of niger seeds...have to look into that one
Awesome recipe... I never heard about this
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It new to me your way of writing explain how you love this.
This is totally new to me. Stuffing it in veggies sounds yumm!!
this is the same as Huchchellu pudi Archana ? coz that too is so versatile that its used with jowar rotis as well as mixed with rice and added to curries..
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Yes Kalyani it is. I had to search the net for he huchchellu as I was not aware of it. Apparently its one and the same thing. Thanks now I will drive my father down the bend with a new word. 🙂