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Category: Gluten Free

Gluten-Free Indian Recipes: Delicious and Healthy Options

Eating gluten-free doesn’t mean sacrificing flavor, especially with the wide array of gluten free Indian recipes available. Whether you are gluten intolerant or simply looking to reduce gluten in your diet, these gluten free recipes Indian style will delight your taste buds. Let’s explore some delectable gluten free Indian food recipes that you can enjoy for every meal.

Breakfast Recipes

Besan Chilla

Besan Chilla, or chickpea flour pancake, is a high protein vegetarian meals option that fits perfectly within gluten free Indian recipes. This dish is quick to prepare and can be enjoyed with a side of yogurt or chutney. Besan Chilla is also a great example of Indian gluten free recipes that are both nutritious and delicious.

Poha

Poha is a light and flavorful dish made from flattened rice, seasoned with turmeric, mustard seeds, and curry leaves. This dish is a staple in many Indian households and is a fantastic gluten free Indian food recipe for Indian breakfast ideas. It’s easy to make and highly customizable.

Lunch Recipes

Rajma Chawal (without the wheat)

Rajma Chawal is one such beloved north indian recipes made with red kidney beans in a spiced tomato gravy, typically served with rice. By using gluten-free rice, this dish becomes a delightful addition to your collection of gluten free Indian recipes.

Bajra Roti

Bajra Roti is a traditional Indian flatbread made from pearl millet flour. This roti is a staple in the gluten free recipes Indian category and pairs well with various curries and sabzis. It’s nutritious and adds a rustic flavor to your meal.

Dinner Recipes

Paneer Tikka

Paneer Tikka is popular in paneer recipes made by marinating paneer cubes in yogurt and spices, then grilling them to perfection. This dish is not only delicious but also fits well within gluten free Indian food recipes. It’s a great starter for any dinner.

Vegetable Pulao

Vegetable Pulao is a one-pot rice dish cooked with mixed vegetables and aromatic spices. This dish is a versatile and satisfying gluten free Indian food recipe that can be enjoyed by everyone. It’s perfect for a quick and nutritious Indian dinner recipes.

Snack Recipes

Bhel Puri (without sev)

Bhel Puri is a popular Indian street food made with puffed rice, vegetables, and tamarind chutney. By omitting sev (which usually contains gluten), this snack becomes a fantastic addition to your gluten free Indian recipes. It’s tangy, spicy, and utterly delicious.

Roasted Makhana

Roasted Makhana are fox nuts that are lightly roasted and seasoned with spices. This snack is not only crunchy and addictive but also fits perfectly into the gluten free recipes Indian category. It’s a healthy option for those mid-day cravings.

Dessert Recipes

Kheer

Kheer is a creamy rice pudding flavored with cardamom and garnished with nuts. This classic Indian dessert is naturally gluten-free and is a beloved part of gluten free Indian food recipes. It’s easy to make and perfect for any festive occasion.

Coconut Ladoo

Coconut Ladoo are sweet balls made from grated coconut and condensed milk, often flavored with cardamom. These ladoos are a delightful example of Indian gluten free recipes that can be enjoyed as a dessert or a snack.

Enhancing Your Gluten-Free Menu

To make your gluten-free menu even more delightful, consider adding dishes from related categories that complement these gluten free Indian recipes. Adding Indian snacks like roasted makhana and bhel puri can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as kheer and coconut ladoo, made with gluten-free ingredients. Incorporating healthy recipes like besan chilla and vegetable pulao can offer lighter options for your meals. Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including North Indian recipes like rajma chawal or bajra roti can add a touch of authenticity to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular gluten free Indian recipes? 

A: Some popular gluten free Indian recipes include Besan Chilla, Poha, Rajma Chawal (without wheat), Bajra Roti, Paneer Tikka, Vegetable Pulao, Bhel Puri (without sev), Roasted Makhana, Kheer, and Coconut Ladoo.

Q: How can I make traditional Indian food gluten-free? 

A: To make traditional Indian food for diabetics gluten-free, try recipes like Besan Chilla, Bajra Roti, and Kheer. These recipes are modified to exclude gluten while retaining their authentic flavors.

Q: What are some gluten-free recipes Indian style for a party? 

A: Some gluten free recipes Indian style for a party include Paneer Tikka, Vegetable Pulao, Bhel Puri (without sev), and Coconut Ladoo. These dishes are flavorful and perfect for gatherings while being gluten-free.

Q: Can I prepare gluten-free Indian food in advance? 

A: Yes, many gluten free Indian food recipes can be prepared in advance and stored. Snacks like Roasted Makhana and Bhel Puri can be made ahead of time, while dishes like Vegetable Pulao and Rajma Chawal can be prepped and refrigerated.

Q: What are some healthy options for gluten-free Indian food? 

A: Some healthy options for gluten free Indian recipes include Quinoa Salad, Vegetable Stir Fry, Oats Idli, and Besan Chilla. These dishes are high in fiber and protein, helping to manage blood sugar levels effectively.

Conclusion

Gluten free Indian recipes are a celebration of healthy and flavorful foods. Whether you’re looking for gluten free recipes Indian style or traditional gluten free Indian food recipes, these dishes will bring variety and nutrition to your meals. 

So, gather your ingredients, try out these recipes, and create delicious meals that are mindful of your health needs. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s a gluten free Indian recipe to suit every taste. Happy cooking and healthy eating!

  • Bhindi Masala – Spicy Okra

    Bhindi Masala – Spicy Okra

    Bhindi Masala

    Bhindi Masala – Spicy Okra

    Bhindi Masala is a delicious, quick & easy to make vegetable dish. This is a North Indian style recipe with just perfect blend of spices.  
    5 from 3 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/2 pound okra bhindi, lady finger
    • 1-1/2 tbsp oil canola, vegetable
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tbsp coriander powder dhania
    • 1/2 tsp red chili powder
    • 1/2 tsp turmeric haldi
    • 1/2 tsp salt
    • 1/2 tsp mango powder amchoor
    • 1 tbsp besan gram flour
    • 2 tbsp finely chopped yellow bell pepper
    • 2 tbsp finely chopped red bell pepper

    Instructions
     

    • Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.
    • Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.
    • Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra.
    • Stir for a minute and reduce the heat to medium. Cover the okra for two to three minutes.
    • Remove the cover and add the coriander powder, red cayenne pepper and turmeric, stir.
    • Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.  Masala Bhindi is ready. Enjoy!

    Notes

    Variations
    Adding colorful bell pepper is a great garnish for the okra and adds flavor to the dish.
    You can substitute the bell pepper with sliced tomatoes as a garnish.
    You can also slice the okra in 1/4 inch pieces and follow the same method above.
    Keyword Spicy Okra, Lady Finger,
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  • Dahi Vada

    Dahi Vada

    Dahi Vada

    Dahi Vada

    Dahi Vadas are lentil dumplings dipped in yogurt and topped with spicy savory tamarind chutney. These are great as a side dish for a formal dinner, appetizer or served as a chaat.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Soaking Dal 6 hours
    Total Time 25 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    For Vada

    • 3/4 cup washed Moong dal
    • 1/4 cup washed Urad dal

    For Garnish

    • 1-1/2 cupa yogurt curd, dahi
    • 1 tsp salt
    • 1/2 tsp red chili powder
    • 1/2 tsp roasted cumin seed powder bhuna jeera
    • 3 tbsp tamarind chutney

    Instructions
     

    • Mix both dals and wash several times until the water appears clear. Soak dal in 4 cups of water for at least six hours. Drain the water. In a blender, blend the dal to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy texture. 
    • Whip the dal batter, stirring with a spoon in a circular motion two to three minutes, until batter is light and fluffy. Add a few spoonfuls of water as needed.
    • Cover the bottom of a flat frying pan with ½-inch of oil and heat over medium high heat. Test the oil by dropping a little batter into it. When the oil sizzles, it is ready.
    • Place one tablespoon of batter into the oil. The oil should not be deep enough to cover the batter; the vadas will be softer if they are shallow-fried. The vadas will begin to expand slowly, without changing color.
    • Fry the vadas in small batches, until golden all around.
    • After you have made all of the vadas, place them in lukewarm water and soak for about 20 minutes. Squeeze the vadas gently to remove the water, being careful not to break the vadas. Set aside.
    • Whip the yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add about one teaspoon salt, to taste. 
    • Soak vadas in the yogurt batter for at least half an hour, giving the vadas time to absorb the yogurt.
    • Slowly pick up each vada and transfer to a serving dish. Pour a few more spoons yogurt over the Vadas.
    • Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chile powder, and finish off with a drizzle of tamarind chutney.

    Notes

    Variations:
    Change the proportion of dals, or use only urad dal.
    As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter just before frying.
    Instead of serving with tamarind chutney, you can sprinkle chopped cilantro over the dahi vadas.
    You can also make the vadas very small and serve as a Raita dish.
    If you are vegan, you can soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro or chopped mint leaves.
    Suggestions:
    You can make the dahi vadas in advance and freeze them before soaking in water. When ready to use, soak as many as needed in hot water for about half an hour, then change the water to room temperature and soak for another ten minutes. Now proceed according to the recipe.
    Keyword Dahi Pakora, Dahi Vada Chaat, Dal Dumpling
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  • Moong Dal Dosa

    Moong Dal Dosa

    Moong Dal Dosa

    Moong Dal Dosa, Cheela

    Moong Dal Dosa, also known as “cheela” or “puda, is a thin, crisp pancake made from any one of a variety of batters. Moong dal dosa is a convenient substitute, quick & easy to prepare than the traditional dosa. Traditional dosas are made with fermented urad dal and rice.
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    Prep Time 20 minutes
    Cook Time 20 minutes
    soaking dal 4 hours
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup washed moong dal
    • 1 chopped green chili
    • 1/4 inch piece of ginger chopped
    • 1/2 tsp cumin seeds
    • 1/2 tsp salt
    • 6 tbsp oil

    Instructions
     

    • Wash the dal, changing the water several times until it appears clear. Soak dal in four cups of water for at least four hours.
    • Drain the water. Blend the dal with green chile and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
    • Mix the salt and cumin seeds into the batter. Add water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
    • Place a non-stick- skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
    • Pour ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
    • When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the puda using a flat spatula.
    • Press the dosa lightly with the spatula all around to assure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.Repeat for the remaining dosas.

    Notes

    Serving suggestion:  Serve dosa folded with Aloo Masala For Dosa or  Jeera Aloo you can fold with your favorite cheese. You can also serve with Samber  or with yogurt.
    Tried this recipe?Let us know how it was!

    Learn How To Make Moong Dal Dosa With Moong Dal – Manjula’s Kitchen 

    Dosa is a popular south indian delicacy which looks like a crepe. It’s like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghum Dosa, whole wheat dosa. This preparation is using moong dal and is a bread based gluten free breakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.

    Preparing Moong Dal:

    Embarking on the enticing journey of crafting moong dal dosa, initiate by meticulously washing the moong dal, repeating the water-changing ritual to ensure absolute clarity. Immerse the dal in four cups of water, allowing it to soak for a minimum of four hours, cultivating a soft and pliable texture essential for the success of this revered moong dal dosa recipe. The thorough soaking not only aids in the dosa’s consistency but also serves as a testament to the meticulousness ingrained in the recipes of moong dal dosa.

    Blending Moong Dal Batter: 

    Upon draining the soaked moong dal, transition to the blending phase, where precision is key. Combine the dal with green chile and ginger, gradually introducing water to achieve a seamlessly smooth batter. Be mindful that the proportion of water directly impacts the final texture, a crucial detail in the nuanced art of dosa recipe with moong dal. This harmonious blending process transforms the moong dal into a versatile canvas, ready to absorb the flavours and nuances that define this iconic dish.

    Seasoning the Batter: 

    Elevate the moong dal batter to a symphony of flavours by introducing salt and cumin seeds. Adjust the water content with care, ensuring the batter attains the consistency reminiscent of pancake batter, a vital characteristic in the sought-after recipes of moong dal dosa. This seasoning process not only imparts depth to the batter but also plays a pivotal role in shaping the distinct taste profile that defines moong dal dosa recipe.

    Heating the Skillet: 

    Transitioning to the cooking phase, heat a non-stick skillet over medium-high heat, a critical step in the dosa-making process. The sizzle of water droplets confirms the skillet’s readiness, setting the stage for the dosa’s journey from batter to a crisp delicacy. This well-calibrated heat not only ensures the dosa’s optimum texture but also encapsulates the essence of precision embedded in the moong dal dosa recipe.

    Pouring and Spreading the Batter: 

    With the skillet primed, gracefully pour ½ cup of the moong dal batter onto the heated surface. Employing the back of a spoon, skillfully spread the batter in a spiral motion, originating from the centre and expanding to a symmetrical seven-inch diameter. This meticulous spreading ritual is not merely a technicality but an artful dance that defines the visual appeal and thickness of the moong dal dosa, showcasing the intricacies of dosa recipe with moong dal.

    Cooking and Flipping the Dosa:

    As the batter begins to dry, introduce a teaspoon of oil, spreading it delicately over the dosa’s surface. After a brief interlude, execute a precise flip using a flat spatula, revealing the golden-brown underside. Gently press the dosa to ensure uniform cooking, turning it two to three times. This vigilant cooking process guarantees a crisp finish and a tantalising aroma, embodying the essence of moong dal dosa recipe.

    Repeating the Dosa-Making Ritual: 

    The final act involves replicating the dosa-making ritual for the remaining batter, ensuring a consistent outcome. Reiterate the process of pouring, spreading, cooking, and flipping until each moong dal dosa mirrors the perfection achieved in the initial creation. This dedicated repetition encapsulates the spirit of tradition and craftsmanship ingrained in the recipes of moong dal dosa, culminating in a batch of savoury, golden delights awaiting appreciation in all their flavorful glory.

  • Ras Malai

    Ras Malai

    Ras Malai

    Ras Malai, Rasmalai, Bengali Dessert

    Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as "paneer" or "chana". Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.
    4.50 from 2 votes
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    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    For Patties

    • 4 cups milk
    • 1/4 cup lemon juice
    • 1-1/2 cups sugar
    • 4-1/2 cups water

    Milk For Rasmalai

    • 3 cups milk
    • 2-1/2 tbsp sugar
    • 1/8 tsp crushed cardamom
    • 1 tbsp sliced almonds and pistachios to garnish

    Instructions
     

    Making Paneer

    • Mix lemon juice in half a cup of hot water and keep aside.
    • Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
    • As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, turn off the heat.
    • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
    • Wrap the curd in a muslin cloth, rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
    • To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
    • To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
    • Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. Your palm will be little greasy.

    Making the Rasmalai:

    • Divide the dough into 12 equal parts and roll them in smooth balls.
    • To make the balls apply some prassure at the first and then release when forming the balls, lightly press to make about 3/4″ patty shape.
    • Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
    • Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
    • Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
    • Close the heat and wait a few minutes befor opening the pressure cooker. Pour cold water over the cooker before opening. Take out the patties from the syrup and squeeze them lightly,and keep aside.
    • Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
    • Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes. Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
    • Serve the Rasmalai chilled.
    Keyword Bengali Delicacy, Dessert, Made With Paneer
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  • Coconut Burfi

    Coconut Burfi

    Coconut Burfi

    Coconut Burfi

    Coconut Burfi is made with coconut powder combined with a cardamom flavored sugar syrup. This is a scrumptious dessert or snack. Makes 24 to 30 pieces.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 cup heavy cream or whipping cream
    • 1 cup sugar
    • 1 cup dry milk powder
    • ½ cup coconut powder
    • ½ cup grounded walnut
    • ¼ teaspoon cardamom powder

    Instructions
     

    • Grease an 8-inch round or square plate and set aside.
    • Boil the heavy cream on medium-high heat.
    • After milk comes to a boil, turn the heat down to low-medium heat.
    • Add the sugar and Stir so sugar is dissolve.
    • Let it simmer six to seven minutes making sure to stir frequently. The milk syrup should heat until 230 degrees on candy thermometer or one thread.
    • Add the milk powder and mix well. Stir for about two to three minutes on medium heat or until the mixture should start leaving the pan.
    • Turn off the heat and add cardamom powder, coconut powder and ground walnut and mix well.
    • Spread on a greased plate about 1/2 inch thick and let it cool for about an hour. Cut the burfis in square or diamond shapes, or any desired shape.

    Notes

    If sugar syrup heats to above 230 degrees, the burfi will be dry. If the syrup is not thick enough, the burfi will take longer to cook with dry milk powder, making the burfi chewy like taffy.
    Keyword barfi, Burfi, Candy, Coconut, Cream, Gluten Free, Sweets, syrup, Walnuts
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  • Badam Burfi (Almond Candy)

    Badam Burfi (Almond Candy)

    Badam Burfi

    Badam Burfi (Almond Candy)

    Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 20 minutes
    soaking time 30 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 1 cup whole almonds
    • 1 cup sugar
    • 1/8 tsp cardamom powder
    • 2 tbsp ghe clarified butter
    • 1/3 cup milk

    Instructions
     

    • Soak the almonds in hot water for 30 minutes. Peel the skin off the almonds. 
    • Blend the almonds into a fine paste using just enough milk as needed to blend. Add the sugar and whip it for a couple of minutes.
    • Heat the ghee in the frying pan on low-medium heat. As the ghee melts, add the almond paste and cook on medium heat, stirring continuously.
    • Continue stirring until the mixture thickens to the consistency of bread batter and starts leaving the sides of the pan.
    • Add the cardamom powder. Remove the frying pan from the heat.
    • Whip the batter using a spoon in a circular motion for about two to three minutes.
    • Pour it into the prepared greased pan. Smooth en the surface of the mixture to about a quarter inch thick.
    • Let cool for about 20 minutes until burfi is just look warm.
    • Cut into 1-inch squares or any shape you like.

    Notes

    Cool to the room temperature and store burfi in an airtight container. Almond burfi has a long shelf life and can be kept outside for up to one week. When refrigerated, almond burfi will last a couple of months.
    Suggestions: 
    You can make burfi using almond meal or almond flour. If you are using almond meal, mix one cup almond meal with the sugar and milk and knead the mixture for two minutes. Let the mixture sit for 10 to 15 minutes. Then follow the directions above. The almond flour burfi will be a little chewy.
    Tried this recipe?Let us know how it was!

  • Kheer (Rice Pudding)

    Kheer (Rice Pudding)

    Kheer (Rice Pudding)

    Kheer (Rice Pudding)

    Kheer is an Indian version of rice pudding cooked with milk and sugar, flavored with nuts and saffron. Its a nice dessert that is very popular in North India. Recipe serves 4 to 6
    5 from 2 votes
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • ¼ cup rice
    • 4 cup whole milk
    • ¼ cup sugar adjust to taste
    • 6 strands of saffron
    • Pinch of crushed cardamom
    • 2 Tbsp almonds sliced
    • 1 Tbsp pistachios sliced
    • 1 tsp butter

    Instructions
     

    • Use a non-stick frying pan to make kheer.
    • Wash rice, changing water until the water appears clear.
    • Melt the butter in a frying pan on medium heat.
    • Add the rice and stir-fry for 2 minutes.
    • Add the milk, cook until the rice is tender and the milk is creamy and reduced to about half. Stir often to ensure the milk does not burn in the bottom of the pan.
    • Add the sugar, saffron, cardamom, almonds and pistachios and let simmer for a few more minutes.
    • Turn off the heat.
    • As kheer cools of will become thicker in texture.
    • Kheer can be served chilled or warm.

    Notes

    Variation
    • Saffron, almonds and pistachios are optional in this recipe.
    • Instead of rice, make the kheer using only almonds and pistachios and flavor with cardamom and saffron.
    • Rice can be replaced with Vermicelli.
    Tips
    • If you will be serving chilled add 1 teaspoon of extra sugar.
    Keyword Dessert, Ganesh Chaturthi, Gluten Free, Karwa Chauth, Kheer, Krishna Janmashtami, Makar Sankranti, milk, nuts, payasam, Pudding, Rice, Rice Pudding, saffron
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  • Vegetable Raita (Yogurt)

    Vegetable Raita (Yogurt)

    Vegetable Raita

    Vegetable Raita

    Indian meals are not complete unless the meal includes a yogurt dish such as a Vegetable Raita. This is a colorful raita and can brighten up any meal. Serving for 4.
    5 from 1 vote
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    Course Raita, Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup yogurt
    • 1 cup cucumber finely chopped, kheera
    • 1 medium tomato seeded and finely chopped
    • ½ yellow bell pepper finely chopped
    • 1 Tbsp dill chopped
    • 1 tsp salt adjust to taste
    • ½ tsp ground black pepper
    • ½ tsp ground cumin seed roasted
    • Pinch of paprika
    • ½ tsp sugar if needed

    Instructions
     

    • Mix the yogurt well. If yogurt is thick like pudding add milk as needed to make the consistency of a yogurt drink.
    • Add salt, chopped dill, black pepper, roasted cumin seed and paprika. Add sugar if yogurt is sour.
    • Add chopped cucumber, tomatoes, and yellow bell pepper.

    Notes

    Variations
    • Replace dill with chopped mint or cilantro.
    • Vegetables can be adjusted to taste.
    Tips
    • Dry roast the cumin seeds on medium heat until they are brown and you can smell the cumin aroma.
    • Grind after it cools to room temperature.
    Keyword Gluten Free, raita, Subji, Vegetable, Yogurt
    Tried this recipe?Let us know how it was!

    Learn How to make Vegetable Raita by Manjula’s Kitchen

    What is Vegetable Raita: Raita is an accompaniment for any Indian meal and can be created in the form of Vegetable Raita, Spinach Raita, Boondi ka Raita, Cucumber Raita & Lauki ka Raita. Here we are focussing on making vegetable raita, it is a simple quick & easy, gluten free, kid friendly and nutritious yogurt-based recipe featuring vegetables and a selection of Indian spice powders. In the realm of culinary exploration, the creation of a delectable mix vegetable raita stands as a testament to the artistry that can be achieved with a few simple ingredients. This versatile dish, known for its refreshing taste and vibrant medley of flavours, offers a delightful twist to traditional raita recipes. Let’s embark on a culinary journey, unravelling the intricacies of crafting a mix vegetable raita that captivates the palate.

    Mixing the Yogurt Base:

    The journey begins with the heart of the mix vegetable raita—yogurt. A foundational step involves thoroughly mixing the yogurt to create a smooth and creamy base. If the yogurt happens to be thick, akin to pudding, a strategic addition of milk is introduced to attain the desired consistency reminiscent of a yogurt drink. This meticulous process sets the stage for the infusion of various flavours that will transform the humble yogurt into a culinary delight.

    Seasoning the Base:

    To elevate the taste profile, a symphony of seasonings is introduced. Salt, chopped dill, black pepper, roasted cumin seeds, and paprika come together in perfect harmony, each contributing its distinct note to the mix vegetable raita. This amalgamation not only imparts a depth of flavour but also showcases the versatility of the dish, making it a fitting accompaniment to various culinary creations.

    Balancing Flavours:

    A key consideration in perfecting the mix vegetable raita is achieving a harmonious balance of flavours. If the yogurt tends towards sourness, a touch of sugar is introduced, striking the perfect equilibrium between sweetness and tanginess. This thoughtful addition ensures that every spoonful of the raita delivers a well-rounded and satisfying taste experience.

    Infusing Freshness with Vegetables:

    The introduction of chopped cucumber, tomatoes, and yellow bell pepper adds a burst of freshness and colour to the mix vegetable raita. These crisp and vibrant vegetables not only enhance the visual appeal but also contribute a delightful crunch, transforming the raita into a sensory delight. The careful selection and preparation of vegetables elevate the dish from a simple condiment to a standalone culinary creation.

    Variations and Personalization:

    The beauty of mix vegetable raita lies in its adaptability. Variations abound, allowing for creative culinary expressions. Dill, a traditional choice, can be replaced with chopped mint or cilantro, offering a different herbal note to the ensemble. The vegetable composition can also be tailored to individual taste preferences, making the mix vegetable raita a versatile canvas for culinary innovation.

    Expert Tips for Culinary Success:

    No culinary journey is complete without a few expert tips. To enhance the flavour profile, dry roasting cumin seeds is recommended. This process is performed on medium heat until the seeds turn brown, releasing the distinctive aroma of cumin. Post-roasting, grinding the cumin seeds, once cooled to room temperature, ensures that the spice is evenly distributed throughout the mix vegetable raita, intensifying the overall taste experience.

    Conclusion: A Culinary Symphony Unveiled

    In conclusion, the process of creating a mix vegetable raita is not just a culinary endeavour; it’s a symphony of flavours, textures, and creativity. From the careful mixing of the yogurt base to the strategic addition of seasonings and the infusion of fresh vegetables, each step contributes to the creation of a culinary masterpiece. The variations and personalised touches open the door to endless possibilities, allowing individuals to tailor the mix vegetable raita to their unique taste preferences.

    As we navigate the intricacies of the mix vegetable raita recipe, it becomes apparent that this dish is not merely a side accompaniment but a culinary journey that showcases the art of harmonising diverse elements. It is an invitation to explore, experiment, and savour the richness of flavours that unfold with every bite. The mix vegetable raita, with its vibrant medley and thoughtful nuances, stands as a testament to the creative potential within the realm of culinary arts.

  • Gajar ka Halwa (Carrot Halwa)

    Gajar ka Halwa (Carrot Halwa)

    Gajar Ka Halwa recipe

    Gajar Ka Halwa, Carrot Pudding

    Gajar Ka Halwa is a classical Indian dessert, this is also known as gajrala. Gajar ka Halwa is a delicious and popular north indian sweet dish made with few ingredients, carrots, milk, sugar and flavored with cardamom. Gajar ka Halwa is a perfect dessert for any celebration. 
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups shredded carrots
    • 2 cups milk
    • 3 tbsp unsalted butter or ghee
    • 1/4 cup sugar
    • 1/2 tsp cardamom powder
    • 6 cashew roasted and broken for garnishing

    Instructions
     

    • Roast the cashew nuts and set aside for the garnish.
    • Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
    • Melt the butter in a frying pan on medium heat. Add the shredded carrots and stir-fry for about seven to eight minutes. Carrots should be tender and slightly changed in color.
    • Add the milk and cook until the milk dries. This will take about eight to ten minutes.
    • Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
    • Garnish with cashew nuts.

    Notes

    Tips:
    Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months.
    When ready to serve just warm.
    Suggestion:
    Cook the halwa a little more and pour on a greased plate.
    Spread the halwa until it is flat and 3/4 inch thick.
    After the halwa cools, cut in squares.
    Garnish with cashew nuts or sliced almonds.
     
    Keyword Carrot Halwa, Delicacy, Dessert, Gajrela, Gluten Free
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  • Aloo Gobi | Potato & Cauliflower

    Aloo Gobi | Potato & Cauliflower

    Aloo Gobi

    Aloo Gobi – Potatoes With Cauliflower

    Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.
    4.37 from 11 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 2 cups cauliflower, cut into small florets
    • 2 medium potatoes, cubed into bite sized pieces
    • 1/2 inch shredded ginger
    • 3 tsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/4 tsp red chili powder
    • 3 tbsp water
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1/2 tsp cumin seeds jeera
    • 2 green chilies, sliced in long pieces
    • 2 bay leaves
    • 1 tsp salt
    • 1 tsp mango powder amchoor
    • 2 tbsp chopped cilantro hara dhania

    1/4 cup water use as needed

    Instructions
     

    • In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
    • Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
    • Next, add the spice paste and stir for a minute until spices start leaving the oil.
    • Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
    • Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

    Notes

    Variations:
    Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.
    Tips:
    Making a paste with the spices will prevent the spices from burning.
    Serve with Paratha, Puri 
    Tried this recipe?Let us know how it was!

  • Dhokla (Suji – Semolina)

    Dhokla (Suji – Semolina)

    Dhokla (Suji – Semolina)

    Dhokla is a traditional gujrati snack, spongy and fluffy in texture. Dhokla makes a great appetizer.
    Makes about 20 pieces.
    5 from 1 vote
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    Course Appetizer, Snack
    Cuisine Indian

    Ingredients
      

    • 1 cup sooji semolina flour available in Indian grocery store
    • 1 cup yogurt
    • 1/4 cup water as needed
    • 1/4 tsp salt
    • 2 tsp lemon juice
    • Pinch of turmeric haldi
    • 1 green chili finely chopped
    • 2 Tbsp cilantro hara dhania finely chopped
    • 1 tsp Eno’s fruit salt Sodium Bicarbonate and Citric Acid, available in Indian grocery stores)

    For seasoning:

    • 2 Tbsp of oil
    • 1/2 tsp black mustard seed
    • 2 green peppers chopped into about 1/4 inch pieces

    Utensils to steam Dhokla:

    • Dhokla maker or if you don’t have that, use all three of the following:
    • Covered pan large enough to hold your cake rack
    • Round cake-cooling rack
    • Round 9” cake pan

    Instructions
     

    • Mix the sooji, yogurt, salt, turmeric, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if needed.
    • Allow batter to rest 15 to 20 minutes.
    • Grease the cake pan and set aside.
    • Set the cake rack in the pan. Add one cup of water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
    • When the water boils, turn down the heat to medium.
    • Add fruit salt (Eno) to the batter just before baking. The batter will foam up.
    • Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 10 minutes on medium heat.
    • Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and remove the cake pan from the saucepan.
    • Let it cool to room temperature, then cut into triangle or square shapes.

    Prepare the seasoning:

    • Heat oil in a small pan over medium heat. Test the heat by adding few mustard seeds to the oil; if the seeds crack right away, the oil is ready.
    • Add mustard seeds after seeds cracke add green chili stir for few seconds.
    • Drizzle the seasoning over the dhokla. Serve with Hari cilantro chutney.

    Notes

    Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
    Keyword Dhokla, dokla, Flour, Gujarati, semolina, Sooji, Suji, Yogurt
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  • Potato Curry with Yogurt Gravy

    Potato Curry with Yogurt Gravy

    Potato Curry with Yogurt Gravy

    Potato Curry With Yogurt

    This recipe consists of potatoes combined with a creamy yogurt gravy its a nice creamy gluten-free recipe. It tastes great with Puris.
    3.88 from 8 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    boiling potatoes 20 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 large boiled potatoes
    • 2 tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 2 tsp besan gram flour
    • 1 bay leaf
    • 4 tbsp yogurt dani, curd
    • 1 tsp grated ginger
    • 1 tsp green chili finely chopped
    • 1 tbsp doriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1/2 tsp peprika
    • 1/4 cup cilantro finely chopped hara dhania
    • 1-1/2 cup water use as needed

    Instructions
     

    • Boil the potatoes until they are tender. Peel and cut them in bite size pieces.
    • Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste. Set aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown.
    • Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
    • Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your liking.dd the potatoes and let it cook for 2-3 minutes.
    • Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of bread.

    Notes

    Suggestions
    Use variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes. The recipe for the gravy remains the same. Serve with Matar Paratha, Gobi Paratha.
    Keyword Aloo With Dahi, Easy, Kid Friendly, Spicy Potatoes
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  • Puri, Indian Puffed Flat Bread

    Puri, Indian Puffed Flat Bread

    Puri (Flat Bread) Recipe by Manjula

    Puri, Indian Puffed Flat Bread

    Puri is whole wheat fried bread, made on special occasions. Especially popular with children. It goes well with mutter paneer and other thick gravy recipes.
    4 from 4 votes
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup whole wheat flour
    • 1/2 tsp salt
    • 1 tsp oil
    • 1/3 cup water, use as needed

    Instructions
     

    • Mix whole-wheat flour and salt. Add water as needed to make firm dough. Oil your palm and knead the dough until it is pliable. Cover the dough with a damp cloth and set it aside to rest at least ten minutes.
    • Divide the dough in eight equal parts. Form these into smooth balls, rolling the dough between your greased plams.
    • Roll the dough balls into seven inch circles. If the dough sticks to the rolling pin or rolling surface, put a drop of oil on the rolling pin and on the rolling surface. Roll four or five puris before you start frying. Do not roll all the puris at once, as they will dry out and fail to puff.
    • Heat at least one inch of oil in a frying pan over medium high heat. When the oil is moderately hot, a small piece of dough dropped into the oil will float immediately to the top.
    • Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up right away. Turn the puris over. Puri should be light creamy brown on both sides. Take the puris out and place them on paper towels to absorb the excess oil.
    • Serve puri hot or store in covered container after they cool to room temperature.

    Notes

    Tips: 
    Do not roll the puris on a floured surface. If it seems that you need to flour the surface that is an indication that the dough is too moist. In this case, put a drop of oil on the surface and on the rolling pin.
    If the oil is not hot enough, the puris will not puff and will be greasy.
    Variations:
    Add your choice of spices or one or more dry herbs to the flour when making dough. Red pepper flakes, asafetida, dry mint leaves, dry fenugreek leaves, or any other dry herb can be used.
    Tried this recipe?Let us know how it was!

  • Mattar Paneer (Green Peas With Cheese)

    Mattar Paneer (Green Peas With Cheese)

    Mattar Paneer

    Mattar Paneer

    Mattar Paneer is a popular main course dish, made with green peas, paneer, and a creamy blend of spices.
    4 from 13 votes
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 8 oz green peas, I am using frozen peas
    • 3 tomatoes medium
    • 1/3 lb paneer
    • 2 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 2 bay leaves tajpat
    • 1 inch cinnamon stick dalchini
    • 2 cloves long
    • 1 tbsp ginger chopped
    • 3 tsp coriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1 tsp paprika dagi mirch
    • 1 tsp salt
    • 1/2 tsp sugar
    • 1 tbsp corn starch

    Instructions
     

    • Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
    • Mix cornstarch with three tablespoons of water and keep aside.
    • Blend the tomatoes and ginger to make a puree.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
    • Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.
    • Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
    • To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.

    Notes

    Suggestion: 
    Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.
    Tried this recipe?Let us know how it was!

    How To Make Matar Paneer – Manjula’s Kitchen

    Indulge in the perfect gluten-free, kid-friendly matar paneer recipe, specially crafted to elevate any occasion as this dish is a mouthwatering party recipe that’s popular among all individuals from children to adults. This delightful dish boasts a rich and flavorful gravy that will captivate both young and adult palates, ensuring a memorable dining experience.

    Step 1: Preparing Paneer Cubes – Matar Paneer Recipe Unveiled 

    Begin the journey of How To Make Matar Paneer by meticulously cubing the paneer into half-inch pieces. The key is to deep-fry these paneer cubes over medium-high heat until they attain a delicate golden hue. This crucial step not only imparts a delightful texture to the paneer but also sets the foundation for the indulgent experience that Matar Paneer promises. Once fried to perfection, transfer the paneer cubes onto a paper towel, allowing any excess oil to be absorbed, ensuring a balanced and flavorful outcome for this Matar Paneer sabji.

    Step 2: Creating a Thickening Agent – Essential in Matar Paneer Masala 

    In the second step of the Matar Paneer masala preparation, take a moment to mix cornstarch with three tablespoons of water, creating a thickening agent that will contribute to the luscious consistency of the dish. This clever addition enhances the overall texture of the Matar Paneer gravy, ensuring it coats the paneer cubes and green peas harmoniously. The cornstarch mix, now prepared and set aside, is a key player in perfecting the Matar Paneer sabzi.

    Step 3: Crafting a Tomato-Ginger Puree – Essence of Matar Paneer 

    Embark on the flavorful journey of Matar Paneer by crafting a tomato and ginger puree. This vibrant mixture lays the groundwork for the dish’s aromatic essence, infusing it with the natural sweetness of tomatoes and the subtle warmth of ginger. As the soul of the Matar Paneer recipe, this puree forms the base of the rich gravy that envelops the paneer and peas, creating a delightful symphony of flavors in this quintessential Matar Paneer masala.

    Step 4: Infusing Flavorful Elements – Matar Paneer Unleashed 

    Heat oil in a saucepan to initiate the fourth step in the Matar Paneer saga. The aromatic journey begins by testing the oil’s readiness with a cumin seed. Once it crackles, add a melange of flavorful elements, including asafetida (hing), cumin seeds, bay leaves, and cinnamon. This infusion of spices elevates the Matar Paneer sabzi, creating a fragrant and appetizing atmosphere that sets the stage for the subsequent layers of taste in this Matar Paneer recipe.

    Step 5: Crafting the Tomato Base – Foundation of Matar Paneer Recipe 

    As the oil embraces the aromatic symphony, introduce the tomato paste, coriander, turmeric, chili powder, and paprika to the saucepan. This marks a pivotal step where the foundation of the Matar Paneer recipe takes shape. Cook this amalgamation until it reduces to half its volume, allowing the tomatoes to release their inherent sweetness and harmonize with the array of spices. This transformative process is integral to achieving the distinctive taste that defines Matar Paneer masala.

    Step 6: Introducing Green Peas – Matar Paneer Masala Symphony 

    For the sixth step in perfecting Matar Paneer, introduce the green peas and a quarter cup of water to the pan. Let this vibrant combination simmer on medium heat, ensuring the pan is covered. The green peas, tenderized to perfection, contribute a burst of color and freshness to the Matar Paneer masala. As the peas become tender, add salt and the previously prepared paneer cubes, creating a symphony of textures that makes Matar Paneer a delightful and wholesome sabzi.

    Step 7: Thickening the Gravy – Culmination of Matar Paneer Recipe 

    Concluding the Matar Paneer journey, focus on thickening the gravy by incorporating the cornstarch mix. Cover the pan, allowing the Matar Paneer to simmer for an additional 3-4 minutes. This final step ensures that the Matar Paneer masala reaches its optimal thickness, creating a cohesive and flavorful gravy that clings to the paneer and peas. With this last flourish, the Matar Paneer recipe unfolds into a hearty and satisfying dish, ready to be savored in all its aromatic glory.

    If you liked this Recipe you must also try: Paneer Methi, Okra Tomato Curry, Lauki Vadi ki Sabji, Makhana Matar Curry & Stuffed Tomatoes with Curry

  • Besan Puda – Cheela (Gram Flour Dosa)

    Besan Puda – Cheela (Gram Flour Dosa)

    Besan Puda Dosa

    Besan Puda – Cheela – Gram Flour Cheela

    Basen Ka Puda is a tasty low fat, quick & easy, vegan dish for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways. In my house this is a favorite dish for breakfast, folded with cheese.
    4.20 from 5 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Breakfast
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup besan gram flour
    • 1/4 cup rice flour chawal ka atta
    • 1 tsp salt
    • 3/4 cup water, use as needed
    • 1/2 tsp cumin seeds jeera
    • 1 tsp green chili finely chopped
    • 1 cup zucchini shredded
    • 1 tabs cilantro finely chopped hara dhania
    • 6 tbsp oil for cooking use as needed

    Instructions
     

    • Shred the zucchini with the skin and keep aside.
    • Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.
    • Use a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7″ in diameter.
    • When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.
    • Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.
    • Repeat for the remaining pudas.

    Notes

    Tips:
    Spread the batter quickly, or it will begin to dry and will be difficult to spread.
    Serving Suggestions:
    You can serve the puda with yogurt, hari chutney, spicy pickles.
    Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.
    Variations
    Zucchini can be replaced with finely chopped spinach, shredded potatoes, or  finely shredded cabbage.
    If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
    Cilantro can be replaced with ground coriander powder.
    Keyword Besan Cheela, Healthy Breakfast, Quick And Easy
    Tried this recipe?Let us know how it was!

    How to Make Besan Cheela: Crafting a Delightful Indian Pancake

    Besan Cheela is a quick & easy bread based breakfast recipe ideal for those on a gluten free and looking for low fat vegan alternative.  Besan cheela, also known as chilla or besan chilla, is a savory Indian pancake that’s not only delicious but also packed with nutrients. Made primarily from gram flour (besan), this versatile dish can be customized with various ingredients to suit individual tastes. From shredded vegetables to aromatic spices, each component contributes to the overall flavor and texture of the cheela. Let’s delve deeper into the art of crafting the perfect besan cheela, step by step.

    Step 1: Shredding Zucchini for Besan Cheela

    The journey to creating the perfect besan cheela begins with the humble zucchini. Its vibrant green hue and delicate flavor make it an ideal addition to this traditional recipe. Start by carefully shredding the zucchini, ensuring to retain its nutritious skin. This step not only adds a delightful texture to the besan cheela but also enhances its nutritional value. Once the zucchini is finely shredded, set it aside, eagerly awaiting its incorporation into the besan cheela batter.

    Step 2: Preparing Dry Ingredients for Besan Chilla

    The foundation of a perfect besan chilla lies in the precise combination of dry ingredients. In a mixing bowl, amalgamate besan, rice flour, cumin seeds, and salt, creating the essential base for the besan cheela batter. Gradually introduce water, achieving a smooth consistency akin to that of pancake or dosa batter. The inclusion of finely chopped green chilies, fresh cilantro, and the shredded zucchini further enriches the mixture, imparting a burst of flavors and a harmonious medley of textures.

    Step 3: Heating the Skillet for Making Besan Cheela

    An indispensable element in the besan cheela-making process is a well-heated skillet. Place a non-stick skillet over medium-high heat and confirm its readiness by performing the quintessential water droplet test – the sizzle upon contact indicates the skillet’s optimum temperature for crafting the perfect besan chilla.

    Step 4: Pouring and Spreading Batter for Besan Chilla

    With the skillet primed and ready, it’s time to pour approximately 1/2 cup of the besan cheela batter onto its surface. Using the back of a spoon, adeptly spread the batter evenly, starting from the center and spiraling outward. This technique ensures the formation of a well-rounded besan chilla, approximately 7 inches in diameter, ready to be adorned with flavorful toppings.

    Step 5: Cooking the Besan Cheela to Perfection

    As the besan cheela begins to set on the heated skillet, delicately spread a teaspoon of oil over its surface. After a brief interval of about 30 seconds, gracefully flip the cheela using a flat spatula. Applying gentle pressure with the spatula ensures uniform cooking, and this process is repeated three to four times until the besan chilla attains a crisp, golden-brown exterior on both sides, tantalizing the senses with its aroma and visual appeal.

    Step 6: Repeating the Process for Besan Cheela

    The besan cheela-making process is a delightful rhythm that beckons for subsequent rounds. Repeat the aforementioned steps for the remaining batter, creating a succession of besan chillas, each promising a savory and gratifying experience. Whether enjoyed as a snack or a light meal, besan chillas stand as a testament to their versatility and irresistible charm.

    In conclusion, mastering the art of making besan cheela is not only a culinary feat but also a journey of exploration and creativity. With each step carefully executed and each ingredient thoughtfully incorporated, you can create a dish that delights the palate and nourishes the body. So, gather your ingredients, heat up your skillet, and embark on the flavorful adventure of making besan chillas – a dish that’s sure to become a favorite in your kitchen repertoire.