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.
Mandua ki Roti, Phansu and Til ki Chutney~Indian State: Uttarakhand
|Mandua ki Roti, Phansu and Til ki Chutney~Indian State: Uttarakhand|
Today we eat Utranchal cuisine. Actually, what I said at home it was “today we eat Uttaranchal. “My
younger daughter who is hooked to Percy Jackson, a book based on Greek mythology kept asking me what kind of monsters are we.
Gods" due to the many holy Hindu temples and pilgrimage centres found throughout the state.
Mandua ki Chapatti, Phansu and Til ki Chutney
- 600 grms Mandua Pisun (Flour)
- 200 grms Wheat Flour
- Water as required
- Mix Mandua Pisun and Wheat Flour well with salt.
- Add water and prepare stiff dough.
- Divide into even sized balls and roll out into Chapattis
- Cook on slow fire from both sides till they are well cooked.
- 250 grms Gahat or Kulith (Horse gram)
- 100 ml Oil (mustard oil is preferred but I used Rice bran)
- 45 cloves Garlic
- ½ inch piece Ginger
- 3 to 4 Green chillies
- 1 tblspn jeera/cumin seeds
- a pinch hing/asafoetida
- ½ tblspn dry dhania/coriander powder
- ¼ tblspn haldi/turmeric powder
- 3 cups water
- Salt to taste
- Soak the gahat in water overnight.
- In the morning wash and rub the dal in running water so that it is free of seed covering (chilka). (I did not do this just washed it clean).
- Then, grind it into a dry thick paste in a mixer along with green chillies, garlic, and ginger.
- Make thick cutlets using half the dal paste.
- Place a /griddle /taw on a moderate flame and fry till reddish on both sides.
- Meanwhile Mix water with the remaining paste making it of pouring consistency.
- Heat oil in a pan and add cumin seeds and hing.
- Now add gahat paste, turmeric powder, dry coriander powder and salt.
- Cover and cook for about 10 minutes on slow fire.
- Add the gahat cakes to the gravy and continue simmer for another ten minutes.
- The gravy should have pouring consistency. If thick add some more water and heat till it boils.
- Garnish with pure ghee and chopped coriander leaves.
- Serve with steamed rice.
Til ki Chutney
|Til ki Chutney~Indian State: Uttarakhand|
- 3-4 tblspn Til/ sesame seeds
- 1 bunch Coriander leaves
- 3-4 Garlic cloves
- 2-3 Green chillies
- 3-4 tblspn Yoghurt or Lemon Juice
- Salt - To taste
- ½ tblspn (optional) Sugar
- Dry roast til seeds in a pan on a moderate flame for 4-5 minutes. Take care not to overdo it.
- Grind til seeds with coriander leaves, garlic cloves and green chillies.
- Add lemon juice or yoghurt and grind to a fine paste.
- Adjust salt and sugar.
|Phansu and Rice~Indian State: Uttarakhand|
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!
Nivedhanams Sowmya says
so yummy and delicious!!
Priya Suresh says
You done beautifully Archana, delicious dishes especially that phansu looks very delicious and healthy.
Harini-Jaya R says
Good picks for Uttaranchal, Archana.
Pavani N says
All these dishes with horsegram are tempting me to try it out soon. Your platter looks so hearty and filling -- a very comforting meal indeed.
I made the rotis but made something else for the side dish. The side dishes you made, look and sound very nice indeed...good choice!
Jayanthi Padmanabhan says
mandua roti really seems to have captured everybody's heart. i'd like to try it sometime
Nalini's Kitchen says
Mandua ki roti is such a healthy and nutritive one,I made it for the first time and loved with the aloo tamatar jhol..
Manjula Bharath says
wow such an tempting spread arachana 🙂 Phansu is just calling me, looks very tempting ..Til ki chutney also is a wonderful combo 🙂
Til ki chutney is lip smacking.. love the color and must have taste very good with mandua. Phansu is interesting.. This cutlets in the gravy must have tasty awesome. You made a nice complete meal for the state.
monika singh says
Uttarakhand Camps Comment Thanks for sharing good information !
Chef Mireille says
nice combo platter for the state