Manjulas Kitchen Logo

Tag: Breakfast Breads

The Joy of Breakfast Breads: Indian Vegetarian Delights
Introduction
Starting your day with a delicious and satisfying breakfast is essential, and breakfast breads are a fantastic way to ensure a nutritious and delightful morning meal. Indian cuisine offers a variety of breakfast breads recipes that are both vegetarian and flavorful, catering to diverse tastes and preferences. This article explores different types of breakfast breads, their recipes, and why they are perfect for a wholesome start to your day.
What Breads Are Good for Breakfast?
Indian cuisine boasts an array of breakfast breads that are not only delicious but also packed with nutrients. Some popular indian breakfast ideas include:

Paratha: A versatile flatbread that can be stuffed with various fillings like potatoes, paneer, or vegetables. A staple dish in the north indian recipes. 
Thepla: A Gujarati flatbread made with whole wheat flour, fenugreek leaves, and spices, perfect for a nutritious breakfast.
Dosa: A crispy and savory dish in the South Indian recipes made from fermented rice and lentil batter.
Puri: A deep-fried bread that pairs wonderfully with potato curry or chickpea stew.
Chapati: A staple in Indian households, this unleavened flatbread is made from whole wheat flour and pairs well with any vegetable or lentil dish.

What Types of Bread Would Be Best for a Breakfast Sandwich?
For those who enjoy indian sandwiches, here are some best breakfast breads from Indian cuisine that make excellent choices:

Pav: Soft and fluffy, pav is often used in popular street foods like vada pav and pav bhaji.
Kulcha: This leavened bread is soft and can be stuffed with various fillings like paneer or potatoes.
Bhatura: A fluffy, deep-fried bread that pairs perfectly with chole (chickpea curry).
Akki Roti: A Karnataka specialty made with rice flour and mixed vegetables, ideal for a wholesome sandwich base.
Appam: A soft and spongy pancake made from fermented rice batter, often enjoyed with coconut milk or vegetable stew.

Breakfast Breads Recipes
Exploring breakfast breads recipes from Indian cuisine can be an exciting culinary journey. Here are some easy and delicious recipes to try:
Easy Breakfast Breads: Thepla

Mix whole wheat flour, fenugreek leaves, yogurt, and spices to form a dough.
Roll out the dough into thin circles and cook on a hot griddle until golden brown on both sides.

Easy Breakfast Breads: Paratha

Prepare a filling with mashed potatoes, spices, and herbs.
Roll out dough circles, place the filling in the center, and fold the edges to seal.
Roll out again and cook on a hot griddle until golden brown.

Easy Breakfast Breads
When you’re short on time but still want a nutritious breakfast, easy breakfast breads from Indian cuisine are the way to go. Some simple options include:

Chapati: Quick and easy to make, chapatis can be enjoyed with various vegetable curries or dals.
Dosa: Prepare the batter in advance, and you’ll have a quick breakfast ready in minutes.
Puri: Though it requires frying, puris are quick to make and pair well with potato curry.
Bread Upma: A quick stir-fry of bread pieces with vegetables and spices, perfect for a busy morning.
Idli: Soft and fluffy steamed cakes made from fermented rice and lentil batter, served with chutney and sambar.

Best Breakfast Breads
The best breakfast breads are those that offer a balance of taste and nutrition. Here are some top picks from Indian cuisine:

Thepla: Nutritious and flavorful, theplas are perfect for a healthy breakfast.
Paratha: Versatile and satisfying, parathas can be filled with various ingredients.
Dosa: Crispy and light, dosas are a popular choice for a wholesome breakfast.
Chapati: Simple yet delicious, chapatis are a staple in Indian households.
Pav: Soft and fluffy, pav is perfect for making breakfast sandwiches.

Breakfast Breads Recipes for Special Diets
For those with dietary restrictions, there are plenty of breakfast breads recipes in Indian cuisine that cater to different needs:

Gluten-Free Dosa: Made with rice and lentils, dosas are naturally gluten-free and delicious.
Vegan Thepla: Use plant-based yogurt to make vegan theplas, which are just as tasty as the traditional version.
Keto Paratha: Use almond flour and flaxseed meal to make a low-carb version of paratha.
Paleo Chapati: Substitute whole wheat flour with coconut flour or almond flour for a paleo-friendly chapati.
Low-Sugar Idli: Reduce the amount of rice in the idli batter and increase the lentils for a low-sugar version.

What Breads Are Good for Breakfast?
Indian cuisine offers a plethora of breakfast breads that are perfect for starting your day. Here are some more options to consider:

Aloo Paratha: Stuffed with spiced mashed potatoes, aloo paratha is a hearty breakfast option.
Methi Thepla: Made with fenugreek leaves, these theplas are packed with nutrients.
Ragi Dosa: A healthy version of dosa made with finger millet flour, known for its high nutritional value.
Missi Roti: A traditional flatbread made with chickpea flour and spices, perfect for a protein-rich breakfast.
Multigrain Chapati: Made with a mix of whole grains, multigrain chapatis are nutritious and delicious.

Conclusion
Indian cuisine offers a rich variety of breakfast breads that cater to different tastes and dietary needs. From easy breakfast breads like chapati and dosa to best breakfast breads like paratha and thepla, there are countless options to explore. 

These breakfast breads recipes not only provide a delicious start to your day but also ensure you get the necessary nutrients to keep you energized. 

So, whether you’re looking for something quick and easy or a hearty and satisfying meal, Indian breakfast breads have got you covered. 

Explore more recipes on Manjula’s Kitchen and discover the joy of cooking nutritious and delicious food.

  • Spinach Almond Paratha

    Spinach Almond Paratha

    palak paratha

    Spinach Almond Paratha

    Spinach Almond Paratha is a delicious unleavened Indian flatbread made on a skillet. There are many variations of parathas, most of which are made with whole wheat flour. Parathas can be plain or stuffed with various fillings.
    Spinach Almond Paratha is a healthy indian recipe and tasty option. It is crispy on the outside and soft on the inside. This paratha is made with spinach, almond flour, whole wheat flour, and some spices. It can be served for indian breakfast recipe with butter, yogurt, or pickle, or as part of a meal alongside toor dal or a gravy-based dish.
    Almond Spinach Paratha has a beautiful green color and is a nutritious alternative, especially great for incorporating spinach into your diet.
    When making indian parathas, it's important to know how to roll and fold them. While rolling the dough, apply oil or ghee and fold it to create layers. This technique results in parathas that are crisp on the outside and have a soft texture inside.
    Another advantage of parathas is that they keep well, making them perfect for lunch boxes or for picnics.
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Breakfast, lunch
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup whole wheat flour, atta
    • ½ cup almond flour – badam ka powder
    • 1½ cup chopped spinach, Palak
    • 1 tbspn oil
    • 1 tsp cumin seeds, jeera
    • ½ tsp salt
    • ¼ tsp black pepper, kali mirch
    • ⅛ tsp asafetida, hing
    • ½ cup chilled water
    • ½ tsp red chili flake if you like hot and spicy
    • ¼ cup whole wheat flour for rolling paratha
    • 2 tbsp oil for cooking parathas

    Instructions
     

    • Mix all the ingredients together in a bowl, except water: flour, almond flour, chopped spinach, salt, black pepper, cumin seeds, asafetida, and oil. Add water as needed to make a firm dough (as it sits dough will get soft). Grease your palm and knead the dough until all the ingredients are combined. Let the dough sit aside for about 15 minutes.
    • Knead the dough on a lightly greased surface until it becomes soft. Divide the dough into four equal parts and form them into balls. Roll each dough ball into a 3-inch circle. Spread about 2 drops of oil on each circle and fold them into triangles. Repeat this process for all four triangles.
    • Meanwhile, heat a heavy skillet on medium heat until moderately hot. To test if the skillet is ready, sprinkle a few drops of water on it. When the water sizzles right away, the skillet is ready.
    • Take one dough ball and lightly press it on both sides on a surface dusted with dry flour. Using a rolling pin, roll the dough into a 7–8-inch circle. If the dough starts sticking, dust it with more flour.
    • Place the paratha on the skillet. When you see the color change and the paratha puffs up in different places, turn the paratha over. After a few seconds, spread 1/2 teaspoon of oil onto the paratha. Turn the paratha over again and spread another 1/2 teaspoon of oil. Using your spatula, lightly press the entire surface of the paratha to help it cook all the way through.
    • After a few seconds, flip the paratha and press with the spatula, ensuring it is golden-brown on both sides. Repeat this process for the remaining parathas.
    • For the best taste serve paratha hot, taste great with hot cup of Chai. Enjoy!

    Notes

    When making parathas, it’s important to know how to roll and fold them. While rolling the dough, apply oil or ghee and fold it to create layers. This technique results in parathas that are crisp on the outside and have a soft texture inside.
    Spinach Almond paratha taste great when cooked with ghee, (clarified butter).
    Serving suggestions:
    For breakfast serve the Spinach Almond Paratha with yogurt and pickle, or as part of a meal alongside dal or a gravy-based dish.
    Keyword Paratha, Stuffed Paratha
    Tried this recipe?Let us know how it was!

    Introduction

    Spinach Almond Paratha is a nutritious and flavorful Indian flatbread that combines the goodness of spinach and the crunch of almonds. This spinach almond paratha recipe is perfect for a healthy indian recipes breakfast, lunch, or indian dinner recipes. The addition of spinach not only enhances the nutritional value but also adds a vibrant green color, while the almonds provide a delightful crunch and a boost of healthy fats and proteins.

    The Essence of Spinach Almond Paratha

    The essence of spinach almond paratha lies in its blend of fresh spinach and finely chopped almonds. The spinach is mixed into the dough, making each bite packed with nutrients and flavor. The almonds add a unique texture and richness, making this paratha a wholesome and satisfying meal.

    Origin and Popularity

    Parathas are a staple in Indian cuisine, particularly in North India. They are enjoyed in various forms, stuffed with different fillings or mixed with ingredients like spinach and almonds. This healthy paratha recipe is a modern twist on the traditional paratha, incorporating superfoods to make it even more nutritious and delicious.

    Why You’ll Love This Recipe

    • Nutritious and Delicious: Packed with vitamins, minerals, and healthy fats from spinach and almonds.
    • Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to everyone.
    • Versatile: Can be enjoyed as a main dish, side dish, or even as a snack.
    • Perfect for Any Meal: Ideal for breakfast, lunch, or dinner.

    How to Make Spinach Almond Paratha: Here’s a step-by-step guide on how to make spinach almond paratha:

    1. Prepare the Ingredients:
      • Fresh spinach, washed and finely chopped.
      • Almonds, finely chopped or ground.
      • Whole wheat flour, water, and salt for the dough.
      • Optional spices: cumin powder, garam masala, and green chilies for extra flavor.
    2. Make the Dough:
      • In a large mixing bowl, combine whole wheat flour, chopped spinach, and almonds.
      • Add salt and any optional spices.
      • Gradually add water and knead the mixture into a soft dough.
      • Cover the dough and let it rest for 15-20 minutes.
    3. Roll Out the Parathas:
      • Divide the dough into equal-sized balls.
      • Roll each ball into a flat circle using a rolling pin, dusting with flour as needed to prevent sticking.
    4. Cook the Parathas:
      • Heat a tawa or skillet over medium heat.
      • Place a rolled-out paratha on the hot tawa and cook until bubbles start to form.
      • Flip the paratha and cook the other side until golden brown spots appear.
      • Apply a small amount of oil or ghee on both sides and cook until crispy and fully cooked.
    5. Serve Hot:
      • Serve the spinach almond parathas hot with yogurt, pickles, or your favorite curry.

    Variations of Parathas

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious paratha recipes that you might enjoy. Here are some related parathas that you might find interesting:

    1. Aloo Paratha: A classic stuffed paratha with a spiced potato filling.
    2. Paneer Paratha: Paratha stuffed with a flavorful paneer (Indian cottage cheese) filling.
    3. Methi Paratha: A healthy paratha made with fresh fenugreek leaves.
    4. Gobhi Paratha: Paratha stuffed with a spiced cauliflower filling.
    5. Palak Paratha: Another spinach-based paratha, perfect for a nutritious meal.

    Serving Suggestions

    Spinach almond paratha can be enjoyed in various ways:

    • With Yogurt: Serve with plain or flavored yogurt for a cooling side.
    • With Pickles: Pair with Indian pickles for a tangy contrast.
    • With Raita: Serve with a refreshing cucumber or mint raita.
    • As a Wrap: Use the paratha as a base for wraps, adding vegetables or paneer.
    • With Curries: Enjoy with your favorite vegetarian curry.

    Tips and Tricks

    To perfect your spinach almond paratha recipe, consider these helpful tips:

    Use Fresh Ingredients: Fresh spinach and high-quality almonds enhance the flavor.

    Knead Well: Ensure the dough is well-kneaded for a soft and pliable texture.

    Rest the Dough: Letting the dough rest helps it become more elastic and easier to roll out.

    Cook on Medium Heat: Cooking on medium heat ensures the paratha is cooked through without burning.

    Customize Spices: Adjust the spices to suit your taste preferences.

    FAQs

    Can I Use Frozen Spinach?

    Yes, you can use frozen spinach. Thaw and drain it well before adding to the dough.

    How Long Does Spinach Almond Paratha Last?

    Parathas are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat on a tawa before serving.

    Can I Freeze the Dough?

    Yes, you can freeze the dough for up to a month. Thaw it in the refrigerator before using.

    Is This Recipe Vegan?

    To make this recipe vegan, use oil instead of ghee for cooking the parathas.

    Can I Add Other Ingredients?

    Feel free to add other ingredients like grated carrots, beetroot, or different nuts for variety.

  • Grilled Potato Sandwich

    Grilled Potato Sandwich

    Grilled Potato Sandwich

    Grilled Potato Sandwich

    Potato Sandwiches give a different dimension to grilled cheese sandwich. They are delicious and add an Indian taste to standard grilled cheese. Potato& cheese sandwiches are excellent choice for a hearty and satisfying lunch.
    No ratings yet
    Print Recipe Pin Recipe
    Course Breakfast
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 4 slices white firm bread I am using buttermilk bread
    • 3 medium size potatoes boiled peeled and mashed, about 1-1/2 cups of mashed potatoes
    • 2 tbsp chopped cilantro (hara dhania)
    • 1 tbsp chopped ginger (adrak)
    • 1 tbsp chopped green chili (hari mirch)
    • ½ tbsp cumin seeds (jeera)
    • ½ tbsp salt
    • ½ tbsp mango power (amchoor)
    • 2 tbsp melted butter
    • 2 slices cheddar cheese
    • 8 sliced tomato thinly

    Instructions
     

    • In a bowl mix potatoes, cilantro, ginger, green chili, salt, cumin seeds, and mango powder well.
    •  Lightly butter the bread slices from one side and other side spread layer of thin potato mixture evenly, and brush the butter over the mixture.
    • Heat the skillet over medium heat and put the bread slices over the skillet putting the potato mixture side down.
    • Let it cook for about 2-3 minutes or till it is golden brown from bottom. Note: if you turn too quickly the spread will start coming out. Turn it over; put one slice of cheese and tomato slices covering the bread slice.
    • Now put the other slice of bread potato side down over tomatoes and grilled both sides until sandwich is golden brown and cheese has melted.
    • Potato Sandwich is ready, slice them diagonally. Serve the sandwich with Hari Cilantro Chutney and side of Carrot Pickle.

    Notes

    Suggestions
    1. Slice them in small squares and serve them as snack.
    2. You may use leftover dry vegetables like Aloo Gobi (potatoes with cauliflower) or Aloo jeera, mash the left over vegetables and follow the same steps.
    3. You can also use a multigrain or whole wheat bread of your choice.
    Tried this recipe?Let us know how it was!

    Introduction

    A grilled potato sandwich is a delightful and versatile dish, perfect for any meal. Combining the comforting taste of potatoes with the crispiness of grilled bread, this sandwich is both satisfying and easy to make. In this guide, we will explore various aspects of the grilled potato sandwich, including its variations like the potato grilled cheese sandwich and potato cheese grilled sandwich.

    What is a Grilled Potato Sandwich?

    A grilled potato sandwich features seasoned mashed or sliced potatoes layered between slices of bread, then grilled to perfection. This sandwich can be enhanced with various ingredients to create delicious variations.

    Variations of Grilled Potato Sandwich

    Potato Grilled Cheese Sandwich: This version adds melted cheese to the mix, creating a gooey, satisfying bite. It’s perfect for those who love the combination of potatoes and cheese.

    Potato Cheese Grilled Sandwich: Similar to the grilled cheese variant, this sandwich includes additional cheese varieties and perhaps even some extra vegetables or spices for a richer flavor profile.

    Potato Grilled Sandwich: This simple version focuses on the basic elements of potatoes and grilled bread, allowing the flavors of the seasoned potatoes to shine.

    Health Benefits of Grilled Potato Sandwich

    While the grilled potato sandwich is indulgent, it can also be nutritious when made with whole grain bread and fresh ingredients. Potatoes are a good source of vitamins and minerals, including vitamin C, potassium, and fiber.

    Making the Perfect Grilled Potato Sandwich

    Ingredients:

    • Bread (whole grain or your choice)
    • Potatoes (boiled and mashed or thinly sliced)
    • Cheese (optional, for cheese variants)
    • Butter or oil (for grilling)
    • Spices (salt, pepper, and optional herbs like cilantro or parsley)

    Method:

    1. Prepare the Potatoes: Boil and mash the potatoes, seasoning them with salt, pepper, and any additional spices or herbs.
    2. Assemble the Sandwich: Spread the potato mixture onto a slice of bread, add cheese if using, and top with another slice of bread.
    3. Grill the Sandwich: Heat a pan or griddle with butter or oil, then grill the sandwich until golden brown and crispy on both sides.

    Serving Suggestions

    Grilled potato sandwiches can be served with a variety of sides, such as:

    Tips for Making the Best Grilled Potato Sandwich

    • Use fresh, high-quality ingredients for the best flavor.
    • Ensure the potatoes are well-seasoned to enhance the taste.
    • Experiment with different types of bread and cheese to find your favorite combination.

    Incorporating Grilled Potato Sandwich into Your Diet

    A grilled potato sandwich can be enjoyed as a meal or snack. It’s versatile enough to be part of breakfast, lunch, or dinner. Pair it with nutrient-dense sides for a balanced diet.

    FAQs

    Can I make a grilled potato sandwich vegan? Yes, use plant-based butter and vegan cheese to make a vegan grilled potato sandwich.

    What type of cheese is best for a potato grilled cheese sandwich? Cheddar, mozzarella, and gouda are excellent choices for a potato grilled cheese sandwich.

    How can I add more flavor to my grilled potato sandwich? Add herbs like rosemary or thyme, or spices like paprika and cumin to the potato mixture.

    Can I use leftover mashed potatoes for a grilled potato sandwich? Yes, leftover mashed potatoes work well and can save time.

    What is the best type of bread for a grilled potato sandwich? Whole grain, sourdough, and ciabatta are all great choices for a grilled potato sandwich.

    How can I make a gluten-free grilled potato sandwich? Use gluten-free bread and ensure all other ingredients are gluten-free.

    Conclusion

    The grilled potato sandwich is a delicious and versatile dish that can be enjoyed in many variations. Whether you prefer the classic version or the cheesy delights of a potato grilled cheese sandwich, there’s something for everyone. Follow our guide to create the perfect grilled potato sandwich and enjoy its rich, comforting flavors.

    Similar Recipes from Manjula’s Kitchen

    • Aloo Paratha
    • Paneer Paratha
    • Masala Toast
    • Spinach and Tofu Paratha
    • Vegetable Sandwich
    • Cucumber Sandwich
    • Tomato Basil Cheese Sandwich
  • Kalmi Vada

    Kalmi Vada

    Kalmi Vada

    Kalmi Vada

    Kalmai Vadas are crispy and delicious appetizer. Fried patties made with lentil and potatoes, can be a delightful treat for any party or a tea time snack.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1/2 cup chana dal
    • 1/4 cup split moong Dal
    • 1-1/2 medium size boiled and mash potatoes this should be about 3/4 cup of mashed potatoes
    • 2 chopped green chili adjust to taste (hari mirch)
    • 1 tbsp chopped ginger (adrak)
    • 3/4 tbsp salt adjust to taste
    • 1/2 tbsp crushed black pepper
    • 2 tbsp crushed coriander (dhania)
    • 1/8 tbsp asafetida (hing)
    • 2 tbsp chopped cilantro (hara dhania)
    • Oil to fry

    Instructions
     

    • Wash and soak chana and moong dal in four cups of water at least for four hours or more, after soaking dal will be about two times in the volume.
    • Blend dal coarsely, add water if needed to blend but not more than 2-3 tablespoons. I use Food processor; it does a good job for blending dal coarsely without much water.
    • Next mix all the ingredients together; this will make soft and crumbly dough.
    • Divide the dough into 7-8 equal parts and make them into patties.
    • Heat the oil in frying pan over medium high heat; frying pan should have about 1” of oil.
    • Note: Kalmi Vadas are double fried.
    • Fry the patties until they are golden brown it should take about 5-6 minutes.
    • Take them out over paper towel and let them cool of to the room temperature, now cut patties into four pieces.
    • Fry them again over medium high heat till they are golden brown. Take them out over paper towel.
    • Kalmi vadas are ready.
    • To enhance the taste serve vadas with hari cilantro chutney.

    Notes

    Note
    Kalmi Vadas can be prepared ahead of time. Double fry Vadas just before serving, sliced Vadas (before double frying) can be refrigerated for 2-3 days or freezzed for about one month.
    Tried this recipe?Let us know how it was!
  • Rava Dosa

    Rava Dosa

    Rava Dosa

    Rava Dosa (South Indian Delicacy)

    Rava Dosa is a popular South Indian thin and crispy flat bread. It looks like thin crepes. This is a mouthwatering culinary delight. Rava Dosas are quick to make. They can be served as a snack or part of a main meal.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Batter fermenting 30 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1/2 cup fine sooji samolina
    • 1/4 cup rice flour
    • 1/4 cup all-purpose-flour plain flour, maida
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp salt
    • 1/8 tsp asafetida hing
    • 1 tbsp cilantro chopped hara dhania
    • 1 green finely chopped
    • 2 cupa watwer approximately

    Instructions
     

    • Mix all three flours including semolina, rice flour and all-purpose flour. Make a thin batter using little water at a time and avoiding any lumps. Batter should have pouring consistency like buttermilk.
    • Add all other ingredients to the batter including cumin seeds, salt, asafetida, cilantro and green chili. Mix it well. Let the batter stand for about 30 minutes.
    • Heat the skillet on medium high. To check if skillet is ready sprinkle few drops of water over skillet water should sizzle. Wipe the skillet with few drops of oil.
    • Pour the batter with ladle on the skillet in a circular motion starting from the periphery to the center. Keep pouring the batter till it covers the whole skillet.
    • Note: pour the batter on the skillet from about 3 to 4 inches height. Don’t try to spread the batter otherwise the characteristic and appearance of Rava Dosa will not come. Rava Dosa should have holes like swiss cheese or have lacy look.
    • Sprinkle 1 teaspoon of oil around dosa.
    • Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Then turn the Dosa using spatula.
    • Let Dosa cook for about 1 minute from other side. Dosa will be golden brown on one side and light color on other side. Thin and crispy Rava Dosa is ready to serve.

    Notes

    Serving Suggestions
    Rava dosa is very flavorful. You may eat this snack with Hari Cilantro Chutney.
    Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetables), and coconut chutney.
    I have the recipes for Sambar, Coconut Chutney, and Hari Cilantro Chutney on my web site.
    Tried this recipe?Let us know how it was!

    How to make Rava Dosa: Your Guide to the Perfect Crispy Delight 

    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. What is Rava Dosa: This preparation is using rava and is a bread based 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.

    Mixing the Flours: Crafting the Perfect Rava Dosa Batter 

    Embark on your culinary journey to master the art of rava dosa by starting with the essential step of mixing the flours. In your quest to perfect the rava dosa recipe, combine three key flours – semolina, rice flour, and all-purpose flour. This trio forms the foundation of the batter, each contributing its unique texture and flavor.

    As you blend the flours, ensure a smooth consistency by gradually adding water to the mix, meticulously stirring to prevent the formation of lumps. Aim for a batter resembling buttermilk, with a fluidity that promises to spread effortlessly on the skillet. This foundational step lays the groundwork for the success of your dosa rava recipe, setting the stage for a culinary masterpiece.

    Flavorful Fusion: Adding the Finishing Touches to Your Dosa Rava Recipe 

    Elevate the rava dosa batter to new heights by infusing it with a harmonious medley of essential ingredients. Cumin seeds, salt, asafetida, cilantro, and green chilli converge to create a symphony of flavors that dance on the palate.

    With a thorough mix, allow the batter to rest for approximately 30 minutes—a crucial period that allows the ingredients to meld and intermingle, enhancing the overall taste and texture of your rava dosa.

    This resting period is a vital secret in the art of how to make rava dosa, imparting depth and complexity to the final dish. Embrace this moment of anticipation as the flavors marry and evolve, preparing to embark on a culinary adventure like no other.

    Sizzling Skillet: Setting the Stage for Rava Dosa Magic 

    Prepare your skillet on medium-high heat, the stage upon which the magic of rava dosa unfolds. A simple water test unveils the skillet’s readiness – when sprinkled on the surface, the water should sizzle and evaporate in an instant, signalling the perfect temperature for dosa-making.

    A touch of oil ensures a non-stick surface, laying the groundwork for the mesmerising dance of the rava dosa batter. With the skillet prepped and primed, you are poised to embark on a culinary journey filled with tantalizing aromas and mouthwatering flavors.

    Artful Pouring: Creating the Signature Look of Rava Dosa 

    With finesse and precision, pour the rava dosa batter onto the heated skillet, employing a circular motion from the edges towards the centre. The key lies in maintaining a height of 3 to 4 inches while pouring, resisting the urge to spread the batter thinly.

    This technique ensures the characteristic appearance of rava dosa – a delicate, lacy texture with enticing holes reminiscent of Swiss cheese. As the batter spreads and sizzles on the skillet, marvel at the artistry unfolding before your eyes, a testament to the skill and craftsmanship inherent in the rava dosa tradition.

    Crispy Transformation: Cooking Your Rava Dosa to Perfection 

    As the rava dosa graces the heated skillet, sprinkle a teaspoon of oil around its edges, allowing it to cook over medium heat for approximately 2 minutes until it achieves a golden brown hue. With practised precision, skillfully flip the dosa using a spatula, revealing its crispy underside to the world.

    Let it cook for an additional minute, ensuring that both sides are cooked to perfection. The end result is a thin and crispy rava dosa, a culinary masterpiece ready to tantalize your taste buds and transport you to culinary nirvana. With each bite, savor the symphony of flavors and textures that define the essence of this beloved Indian delicacy.

    In conclusion, the journey of crafting the perfect rava dosa is a culinary adventure filled with precision, skill, and a touch of artistry. From mixing the flours to savoring the crispy transformation on the skillet, each step in the process is imbued with tradition and flavor, culminating in a dish that delights the senses and nourishes the soul.

    So, gather your ingredients, fire up your skillet, and embark on a journey to discover the magic of rava dosa – a timeless classic that never fails to captivate and delight.

    Serving Suggestions: Enhancing the Rava Dosa Experience 

    Rava dosa’s aromatic profile pairs exceptionally well with Hari Cilantro Chutney. For a traditional touch, serve it alongside Sambar, a lentil soup enriched with vegetables, and coconut chutney. Explore these culinary companions to elevate your Rava Dosa feast to new heights.

  • Aloo Naan

    Aloo Naan

     

    Aloo Naan

    Aloo Naan (Stuffed Potato Naan)

    Naan is very popular bread. This recipe is a tasty twist to naan stuffed with spicy mashed potatoes. Aloo naan can be served by itself or any gravy based vegetable dish.
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Bread
    Cuisine Indian

    Ingredients
      

    • 2 cup of All Purpose flour (Plain flour or maida)
    • 1 tbsp active dry yeast
    • 1 tbsp salt
    • 1 tbsp sugar
    • Pinch of baking soda
    • 2 tbsp of oil
    • 2 tbsp yogurt (curd or dahi)
    • About 3/4 cup lukewarm water use as needed
    • 2 medium potatoes
    • 1 tbsp salt adjust to taste
    • 1/2  tbsp cumin seeds (Jeera)
    • 1/2 tbsp mango powder (amchoor)
    • 1 chopped green pepper
    • 2 tbsp chopped cilantro (hara dhania)
    • 1/2  tbsp garam masala – optional
    • 2 tbsp of oil
    • 2 tbsp of clear butter or ghee to butter the Naan
    • 1/4  cup All Purpose flour for rolling

    Instructions
     

    • Dissolve yeast in 2 tablespoons of lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
    • Add sugar, salt and baking soda to the flour and mix well.
    • Add the oil and yogurt mix it well, this will become crumbly dough.
    • Add the water/yeast mixture and add water as needed to make the dough firm. Note: After dough rises, it will become a little softer.
    • Knead until the dough is smooth. Cover the dough with damp cloth and keep it in a warm place for 3-4 hours. The dough should almost double in volume.
    • Boil 2 medium potatoes until they are tender.
    • Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water. Potatoes will absorb the water and become soft.
    • Next peel the skin off and mash the potatoes.
    • Add green pepper, cilantro, cumin seeds, mango powder, garam masala, and salt to the mashed potatoes and mix it well.

    Notes

    Making Naan
    1. Preheat the oven to 500 degrees with pizza stone (baking stone) for about thirty minutes so stone is hot. Using a baking/pizza stone helps get Naan close to same kind of heat as a clay tandoor.
    2. Knead the dough for about two minutes and divide the dough into six equal parts, and divide the potato mix in six parts. Potato mix should be little smaller then dough balls.
    3. Roll the dough into a 3-inch circle. Place one potato ball in the center. Pull the edges of the dough to wrap the potato filling. Proceed to make all six balls.
    4. Let the filled balls settle for 3 to 4 minutes before rolling them.
    5. Next turn the oven to high broil.
    6. Before putting the Naan in oven, oil your palms with oil and flip naan between your palms and place onto your baking/pizza stone into the oven.
    7. You can place about 2 to 3 naan on the baking/pizza stone at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. After the naan is baked, it should become golden brown color on top.
    8. Take naan out of the oven and brush lightly with clear butter (ghee).
    9. Wait for 2 to 3 minutes before baking the next naan. It gives oven the chance to get heated again to max.
     
    Notes
    1. If you are doubling the recipe yeast should instead of two teaspoon it should be 1 ½ teaspoon same thing applies with sugar.
    2. If pizza stone is not available use baking sheet. After naan is cooked from top turn them over to cook from other side.
     
    Serving Suggestions
    Serve Naan with dal makhni, raita, chola, palak paneer. Enjoy!
    Keyword naan
    Tried this recipe?Let us know how it was!
  • Cabbage Chana Dal Salad

    Cabbage Chana Dal Salad

    A bowl of Cabbage Chana Dal Salad garnished with fresh coriander

    Cabbage Chana Dal Salad

    Cabbage Chana Dal Salad is a healthy and refreshing colorful salad can brighten up any meal. Perfect for summer brunch or served with any meal.
    Serves 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Salad
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cup cabbage very finely chopped
    • 2 medium tomatoes seeded and finely chopped
    • 1 cup cucumber chopped
    • 1 carrot shredded
    • 10 mint leaves minced
    • ¼ cup yellow chana dal

    Salad Dressing:

    • 1 Tbsp olive oil
    • 1 Tbsp vinegar
    • 1 Tbsp lemon juice
    • 1 Tbsp ginger juice
    • 1 tsp salt
    • 1 tsp sugar
    • ½ tsp ground black pepper

    Instructions
     

    • Soak the chana dal for at least 2 hours in lukewarm water.
    • When ready, the dal should be soft all around.
    • Drain the water from chana dal.
    • Mix the chana dal with the chopped vegetables.
    • Mix the ingredients above together to make the salad dressing.
    • Mix the salad and dressing together and let sit for about a half hour so the salad is nicely marinated.

    Notes

    Variations
    • Substitute chana dal with split yellow moong dal or moong dal sprouts.
    • You can substitute the dal with boiled corn and finely chopped bell pepper.
    Suggestions
    • This salad dressing can be used with any salad.
    • Take out the vinegar and use this dressing with fresh fruit, adding chopped mint leaves.
    Keyword brunch, Cabbage, chana, Dal, Gluten Free, Moong, Refreshing, Salad, Spices, summer, Vegan
    Tried this recipe?Let us know how it was!
  • Aloo Masala Dosa

    Aloo Masala Dosa

    Aloo Masala

    Aloo (Potato) Masala

    Aloo masala is a nice compliment for any kind of dosa. The Aloo Masala can be rolled in the dosa or served as a side dish. Its a great appetizer that goes well in all kinds of meal be it breakfast, lunch or dinner.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4 people

    Ingredients
      

    • 2 large potatoes
    • 1 tbsp oil
    • 1/8 tsp asafetida hing
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp mustard seeds rai
    • 1/2 tsp turmeric haldi
    • 1 green chili finely chopped
    • 1/2 tsp salt
    • 1 tsp lemon juice
    • 1 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Boiled the potatoes until they are soft and let cool.
    • Peel and chop the potatoes in small pieces.
    • Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil. If it cracks right away, the oil is ready.
    • Add the cumin seeds, mustard seeds and asafetida. As the seeds crack, add turmeric, potatoes, green chili, and salt. Stir-fry for a few minutes.
    • Add lemon juice and cilantro.
    • The potatoes should be slightly moist and not very dry.

    Notes

    Variations
    Try adding 2 tablespoons of shredded carrots and 1/8 cup of green peas to potato mixture.
    Taste best with Dosa, Rava Dosa, Whole wheat Dosa
     
    Tried this recipe?Let us know how it was!

    Aloo Masala Recipe: How to make Aloo Masala for Dosa

    Aloo Potato Masala, a classic gluten free South Indian filling that pairs perfectly with dosa, a popular Indian crepe. This vegan versatile dish combines the earthy goodness of potatoes with aromatic spices, creating a delicious accompaniment that’s loved by all.

    Spicy Potato Masala for Dosa

    Hearty and Satisfying: Aloo Potato Masala is a hearty and satisfying dish that’s perfect for breakfast, brunch, or any time of the day. Its comforting flavors and creamy texture make it a popular choice among both children and adults.

    Versatile Filling: Aloo Potato Masala is incredibly versatile and can be used as a filling for various Indian snacks and dishes, including dosa, samosa, and sandwich. Its bold flavors and creamy texture add depth and richness to any recipe it’s used in.

    Easy to Prepare: Making Aloo Potato Masala at home is quick and easy, requiring just a few simple ingredients and basic cooking techniques. With the right combination of spices and seasoning, you can create a delicious and flavorful filling that’s sure to impress.

    Variations of Aloo

    1. Aloo Gobi: 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.
    2. Aloo Baingan: Aloo baingan (potato and eggplant) is a great main dish. It’s easy to make and can be served with any bread.
    3. Aloo Dum: Is an exotic rich and luxurious variant of aloo made in a curry format and incorporates the Indian cooking style of dum. 
    4. Aloo Mattar: Aloo Mattar is a popular curry based north Indian dish. Potatoes and peas with spicy gravy makes a great main course served with puris, rotis and parathas.

    Tips for Making Perfect Aloo Potato Masala:

    Boil Potatoes Until Tender: Boil the potatoes until they are fork-tender before mashing them for the Aloo Potato Masala. This ensures that the potatoes are cooked through and have a smooth and creamy texture.

    Temper the Spices: Temper whole spices such as mustard seeds, cumin seeds, and curry leaves in hot oil before adding other ingredients. This releases their flavors and aromas, enhancing the overall taste of the Aloo Potato Masala.

    Finish with Fresh Herbs: Garnish the Aloo Potato Masala with freshly chopped cilantro or coriander leaves just before serving for a burst of freshness and color. Herbs add a vibrant touch to the dish and elevate its presentation.

    FAQs about Aloo Potato Masala for Dosa:

    Can I make Aloo Potato Masala ahead of time? 

    Yes, you can prepare the Aloo Potato Masala ahead of time and store it in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving with dosa or other dishes.

    Is Aloo Potato Masala gluten-free? 

    Yes, Aloo Potato Masala is naturally gluten-free as it’s made with potatoes, vegetables, and spices, which are all gluten-free ingredients. It’s a safe and delicious option for individuals with gluten intolerance or celiac disease.

    Can I freeze Aloo Potato Masala? 

    While you can freeze Aloo Potato Masala, the texture may change slightly upon thawing. It’s best to freeze the masala in an airtight container for up to 1-2 months and thaw it in the refrigerator overnight before reheating.

    What can I serve with Aloo Potato Masala? 

    Aloo Potato Masala pairs perfectly with dosa, a South Indian crepe made from fermented rice and lentil batter. It can also be served with idli (steamed rice cakes), uttapam (Indian-style savory pancakes), or puri (deep-fried bread).

    Aloo Potato Masala is a delicious and versatile dish that’s perfect for savoring with dosa or as a filling for various Indian snacks and dishes.  Whether enjoyed for breakfast, brunch, or as a comforting meal option, its hearty flavors and creamy texture are sure to delight your taste buds and leave you craving for more. 

    So why not treat yourself to a batch of homemade Aloo Potato Masala and experience the irresistible flavors of South Indian cuisine?

    Stay tuned for more such dishes on Manjula’s Kitchen exploration into the world of culinary delights!

  • Punjabi Aloo Paratha

    Punjabi Aloo Paratha

    A plate of Aloo Paratha topped with a dollop of butter

    Punjabi Aloo Paratha

    Aloo Parathas make for the perfect lazy weekend brunch. Parathas can be made plain or with a variety of different fillings. A flavorful potato filling is by far the most popular. Aloo Parathas are very popular in North India, at any time of the day. In Punjab, Aloo Parathas are a staple for breakfast. Traditionally, Aloo Parathas are served with homemade butter and buttermilk known as chaas. I'm sure you are thinking that making these parathas is very time consuming. With our busy schedules and hectic mornings, how is possible to prepare these! Of course, parathas taste best when fresh off a hot skillet! An easy solution to this problem is to simply prepare part of the recipe in advance until you are ready to roll the parathas. You can prepare the dough and filling in advance and have the potato-mix filled balls ready to just start rolling. The prepared dough can be refrigerated for up to two days. Enjoy!
    This Recipe will make 4 parathas.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Bread
    Cuisine Indian
    Servings 4 parathas

    Equipment

    Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Square Griddle Pan, 11-inch, Black
    KitchenAid Classic Nylon Slotted Turner, One Size
    Anchor Hocking Glass Mixing Bowls
    Wooden Chakla,Serving Board, Round Chapati Chakla, Wood Roller

    Ingredients
      

    For the Dough

    • 1 cup whole wheat flour
    • 1 ½ tbsp oil
    • ¼ tsp salt
    • ½ cup cold water Use more as needed

    For the Potato Filling

    • 1 ½ cup potatoes mashed
    • ½ tsp salt
    • ¼ tsp red chili powder
    • ½ tsp cumin seeds Jeera
    • 2 tsp coriander powder dhania
    • ⅛ tsp asafetida hing
    • ½ tsp mango powder amchoor
    • ¼ tsp garam masala
    • 1 Tbsp green chili chopped
    • 2 Tbsp cilantro chopped, dhania

    Also need.

    • ¼ cup whole wheat flour for rolling
    • 2 Tbsp oil to cook

    Instructions
     

    Making the Dough

    • Mix flour, salt, and oil, until oil is incorporated with flour well, add water slowly to make a soft dough (add water as needed).
    • Knead dough well on a lightly greased surface to make the dough soft, smooth, and pliable.
    • Set the dough aside and cover. Let the dough rest at least ten minutes.

    Filling

    • In a bowl take mash potatoes add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt, mix it well.

    Making paratha

    • Divide the dough into 4 equal parts and roll them into balls.
    • Then divide the potato filling into 4 parts and shape into balls. Potato balls should be about 1½ times larger than the dough balls.
    • Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
    • Meanwhile heat heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on dry whole wheat flour from both sides.
    • Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
    • Oil the skillet and place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some olden-brown spots.
    • After a few seconds, drizzle one teaspoon of oil over the paratha, and spread with spatula. Flip the paratha again and lightly press the puffed areas with a spatula.
    • Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
    • Parathas are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.
    • Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.

    Notes

    Variations
    Substitute chopped cilantro with ¼ cup finely chopped mint leaves, or experiment with your favorite herb. Be sure to pat the herbs dry before adding to the mixture.
    Serving Suggestions
    1. Parathas can be served with Tomato Chutney, Plain Yogurt, mattar Paneer, Green Chili pickle.
    2. Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.
    Tried this recipe?Let us know how it was!
  • Chana Dal Sweet and Sour Paratha

    Chana Dal Sweet and Sour Paratha

    Two Chana Dal Sweet and Sour Parathas served with a cup of tea

    Chana Dal Sweet and Sour Paratha

    Chana Dal Sweet and Sour Parathas is a delicious and unique blend of many flavors. These Parathas are spicy, sweet, and sour. The combination of all these flavors is simply delicious.
    The nuttiness of the coconut and sweetness of sugar, cardamom, and fennel seeds add to the flavor. My mother was very fond of sweet and sour flavors. She first asked me to make these Parathas and requested me to make the filling, telling me exactly what she wanted in the filling. I followed her instructions exactly including what spices to put in. To my surprise, the recipe came out perfect and it was exactly the flavor combination she was looking for. I made this recipe for her several times and she really enjoyed it. It felt so good to see my mom smile. She will have these Parathas with Aloo Tamatar, or just with a hot cup of Chai.
    I take great pride when making these recipes for you all. I like to make sure that when you try my recipes out, they meet your expectation! I decided to make these Parathas after 30 years. I have no idea why I waited this long. This is a wonderful flavorful breakfast dish, or you can serve with the main meal. Hope you enjoy them!
    Recipe will serve 4.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 4 people

    Ingredients
      

    For Dough

    • ¾ cup whole wheat flour atta
    • ¼ cup All Purpose flour plain flour or maida
    • ¼ tsp salt
    • 2 Tbsp oil
    • ⅓ cup lukewarm water use as needed

    Filling

    • ½ cup chana dal
    • 1 Tbsp oil
    • ⅛ tsp asafetida
    • ½ tsp salt
    • ⅛ tsp cardamom powder
    • 2 Tbsp coconut powder
    • 2 ½ Tbsp sugar
    • 2 tsp mango powder amchoor
    • ½ tsp red chili powder lal mirch
    • 1 tsp fennel seed powder saunf

    Also, Need

    • 2 Tbsp of dry flour for rolling Parathas
    • 3 Tbsp oil to cook the parathas

    Instructions
     

    Dough

    • In a bowl, mix whole-wheat flour, all-purpose flour, salt and oil, mix it well rubbing with fingers; add water slowly to make soft dough. The dough should not be stick to your fingers. Cover the dough and set it aside. Let it rest at least ten minutes.

    Filling

    • Wash and cook dal in two cups of water, in Instant pot or pressure cooker for 25 minutes. Dal should be soft but not mushy. I am using instant pot.
    • Heat the oil over low medium heat in a pan add dal, and all the spices for filling fennel, red chili, mango powder, coconut powder, asafoetida, and salt, Note: if dal has extra water drains most of the water.
    • Stir continuously, and keep pressing dal, until water from dal has evaporated. Note: dal should be moist, not be powdery.
    • Turn off the heat. Let the filling cool to room temperature.

    To make Parathas

    • Take the dough and knead it for a minute. Divide the dough and filling in 10 equal parts. Dough balls and filling should be the same size.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving the center a little thicker than the edges.
    • Place a filling in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all balls. Let the filled balls settle three to four minutes. Note: It helps to spread the filling evenly.
    • Meanwhile heat a heavy skillet on medium-high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on dry whole wheat flour from both sides.
    • Using a rolling pin, roll lightly to make five-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
    • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
    • After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
    • Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas.
    • Parathas are best served hot and crispy.

    Notes

    You will have leftover filling; you can refrigerate for up to a week or freeze for 2-3 months.
    Cooking time 20 minutes, this does not include boiling Chana Dal.
    Tried this recipe?Let us know how it was!
  • Vegetable Cheela Rolls

    Vegetable Cheela Rolls

    Vegetable Cheela Rolls recipe by Manjula

    Vegetable Cheela Rolls

    Vegetable Cheela Rolls is a healthy and delicious any-time meal. Cheela Rolls is a treat for people who are vegan and gluten free. Cheela is like a besan dosa, and can be used as a wrap and this cheela wrap with vegetables makes a wholesome meal. Cheela Rolls can be used as a snack and also for good a lunch box meal.
    4.41 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Cheela

    • 1 cup besan Gram flour
    • 2 Tbsp rice flour
    • 1 tsp salt
    • 1/2 tsp cumin seeds jeera
    • 3/4 cup water to make batter
    • 4 tsp oil

    For Filling

    • 3 cup cabbage thinly sliced
    • 1/2 cup carrots shredded
    • 1/2 cup bell pepper thinly sliced
    • 2 tsp oil Canola or vegetable oil
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp mustard seeds rai
    • 2 tsp coriander powder dhania
    • 1/4 tsp chili powder
    • 1/2 tsp salt
    • 1/2 tsp sugar
    • 1 tsp lemon juice

    Instructions
     

    • Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside.
    • To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat.
    • To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
    • Pour about 1/4 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.
    • When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula.
    • Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about ½ cup of stir-fry diagonally and roll it.
    • Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney.
    • Enjoy!

    Notes

    In the ingredients, we need about 4 cups total of sliced vegetable (this includes the cabbage, bell pepper, and carrots)
    Suggestions
    Use or preferred vegetables and also works good with any leftover vegetables.
    Tried this recipe?Let us know how it was!

    A Comprehensive Guide to Besan Cheela Recipe with Vegetables

    Welcome to Manjula’s Kitchen, your ultimate destination for authentic Indian recipes and culinary inspiration. Today, we embark on a flavorful journey to explore the delightful world of Vegetable Cheela Rolls, a versatile and nutritious dish that is perfect for any meal of the day. Made with besan (gram flour) and a colorful assortment of vegetables, these cheelas are not only delicious but also packed with vitamins, minerals, and fibre. 

    Join us as we unravel the secrets to creating the perfect Besan Cheela Recipe with Vegetables, along with tips, variations, benefits, and answers to frequently asked questions. Vegetable cheela is a delectable gluten-free and vegan snack, perfect for appetizers or as a bread alternative, offering a flavorful option for those seeking tasty and wholesome options.

    Preparing the Batter for Vegetable Cheela 

    • Begin by preparing the batter for the besan Vegetable Cheela, the foundation of this delectable dish. In a mixing bowl, combine besan (gram flour) with water to create a smooth and lump-free batter. Add finely chopped vegetables such as carrots, bell peppers, spinach, and green chilies to the batter, along with spices like turmeric powder, cumin powder, and salt. Mix well to ensure that the vegetables are evenly distributed throughout the batter, imparting their vibrant colors and flavors.

    Cooking the Vegetable Cheela 

    • Once the batter is ready, it’s time to cook the Vegetable Cheela to perfection. Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil or ghee. Pour a ladleful of the batter onto the skillet and spread it evenly in a circular motion to form a thin layer. Cook the cheela for a few minutes until the edges start to crisp up and bubbles appear on the surface. Flip the cheela using a spatula and cook the other side until golden brown and crisp. Repeat the process with the remaining batter, adjusting the heat as needed to ensure even cooking.

    Assembling the Vegetable Cheela Rolls 

    • Once all the cheelas are cooked, it’s time to assemble the besan Vegetable Cheela Rolls, adding an extra layer of flavor and texture. Place a cooked cheela on a clean surface and spread a generous layer of mint chutney or yogurt sauce over it. Add a filling of thinly sliced cucumber, tomatoes and fresh coriander leaves on one side of the cheela. Roll the cheela tightly into a cylindrical shape, securing the filling inside. Repeat the process with the remaining cheelas to create a batch of delicious besan Vegetable Cheela Rolls.

    • Tips for Perfect Vegetable Cheela Rolls Every Time 

    • Use a non-stick skillet or tawa to cook the cheelas to prevent sticking and ensure easy flipping.
    • Add a pinch of baking soda to the batter to make the cheelas light and fluffy.
    • Experiment with different vegetables and spices to customize the flavor of your cheelas according to your taste preferences.
    • Serve the besan Vegetable Cheela Rolls hot with a side of green chutney or ketchup for dipping.

    Variations of Besan Cheela Recipe with Vegetables 

    • Paneer Cheela: Add crumbled paneer (Indian cottage cheese) to the vegetable filling for added protein and richness.
    • Masala Cheela: Sprinkle chaat masala or garam masala over the cooked cheelas for an extra burst of flavor.
    • Cheese Cheela: Grate some cheese over the filling before rolling the cheelas for a gooey and indulgent twist.

    Health Benefits of Vegetable Cheela Rolls: 

    Vegetable Cheela Rolls are not only delicious but also nutritious, offering a range of health benefits:

    • Besan (gram flour) is rich in protein, fiber, and essential nutrients, making it a healthy alternative to refined flour.
    • Vegetables add vitamins, minerals, and antioxidants to the dish, promoting overall health and well-being.
    • Cheelas are low in calories and high in satiety, making them a filling and satisfying option for weight management.

    Frequently Asked Questions (FAQs) About Vegetable Cheela Rolls 

    Q: Can I make the batter for Vegetable Cheela in advance?

    A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking the cheelas.

    Q: Can I freeze Vegetable Cheela Rolls for later use?

    A: While it’s best to enjoy besan Vegetable Cheela Rolls fresh, you can freeze them for up to 1 month. Wrap them individually in plastic wrap or foil and store them in an airtight container. Thaw and reheat in a skillet or microwave before serving.

    Q: What other fillings can I use for Vegetable Cheela Rolls?

    A: You can get creative with the fillings for Vegetable Cheela Rolls. Try adding cooked beans, grated cheese, or leftover cooked vegetables for added flavor and variety.

    Congratulations! You have now mastered the art of making besan Vegetable Cheela Rolls, a wholesome and delicious dish that is sure to impress your family and friends. Whether enjoyed as a snack, appetizer, or light meal, these flavorful rolls are a testament to the rich culinary heritage of India. Explore more recipes and culinary inspirations on Manjula’s Kitchen and continue your culinary adventures with confidence and creativity.

    If you liked the recipe here are some other recipes that you may like too 

    Vegetable Cheela: A savory Indian pancake made with mixed vegetables and chickpea flour.

    Palak (Spinach) Paneer: A classic North Indian dish made with spinach and paneer cheese cooked in a creamy tomato-based sauce.

    Shahi Pulao (Vegetable Pulao): A flavorful rice dish made with spiced basmati rice and vegetables.

    Gobi (Cauliflower) Manchurian: Crispy cauliflower florets tossed in a tangy and spicy Indo-Chinese sauce.

    Aloo (Potato) Paratha: Whole wheat flatbread stuffed with spiced mashed potatoes and cooked on a griddle.

    Mango Lassi: A refreshing yogurt-based drink flavored with ripe mangoes and a hint of cardamom.

    Besan Ladoo: Traditional Indian sweet made with roasted chickpea flour, ghee, and sugar.

  • Rava Uttapam (Instant Sooji Uttapam)

    Rava Uttapam (Instant Sooji Uttapam)

    Rava Uttapam served with green chutney on a white plate

    Rava Uttapam (Instant Sooji Uttapam)

    I have been wanting to do a video it should be easy and more versatile, ingredients maybe you have in your pantry. Utttapam a South Indian popular dish. Traditionally Uttapam is made with rice and lentil batter, which can be a long process, soaking, grinding then fermenting the batter. Rava Uttappam, on the other hand is instant and easy to make, with a variety of vegetables of your choice. It tastes delicious also can be served for breakfast, as a snack or for dinner. Rava Uttapam will be enjoyed by all ages.
    Uttapam is like a thick Dosa or Spicy pancake topped with vegetables. If you are serving this as a traditional Uttapam serve this with sambar and coconut chutney. But Rava Uttapam can be served with any chutney or condiment. Many times, I prefer this as a light dinner and enjoy with sprinkling samber powder, giving a traditional touch. The other reason I wanted to do this recipe as I said before I wanted to do the recipe more versatile you can use this batter for making Idli, because Rava Idli can be used for making so many recipes.
    I have many related recipes on my website like Masala Idli, Idli Manchurian.
    This recipe will serve 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Course Breakfast, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup sooji coarse, semolina
    • ½ cup yogurt curd, dahai
    • ½ cup cabbage finely chopped
    • 1 cup bell pepper finely chopped (capsicum, shimala mirch)
    • 1 cup tomatoes finely chopped, remove the seeds
    • 1 Tbsp cilantro finely chopped
    • 1 Tbsp green chili finely chopped
    • 2 tsp ginger shredded, adrak
    • 1 tsp salt
    • 1 tsp ENO fruit salt

    For Seasoning

    • 1 Tbsp oil
    • ¼ tsp cumin seeds jeera
    • ¼ tsp mustard seeds rai

    Also need

    • 2 Tbsp oil to cooking

    Instructions
     

    • In a bowl mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and add water as needed batter should be little thicker than dosa batter.
    • In a small bowl heat the oil over medium heat, oil should be moderately hot, add cumin seeds and mustard seeds as seeds crack add to the batter, mix it well. Let the batter set aside for at least 15 minutes.
    • Add Eno Fruit Salt to the batter just before you are ready to make Uttapam and mix well. The mixture will begin light and foaming.
    • Heat the skillet over medium heat and lightly grease the skillet. Pour about 2 large spoons of batter and spread consistency should be of thick then dosa. Sprinkle about 2 tablespoons of bell pepper and tomatoes press it lightly into the batter.
    • Pour about 1 teaspoon of oil around uttapam and cover it and let it cook for about 2 minutes and turn them over, uttapam should be golden brown from bottom making crisper, and top should be cooked well but not brown. Uttapam should be cooked over low medium heat.
    • Uttapam is ready to serve. I like to sprinkle lightly samber powder to add extra flavor.

    Notes

    Serving suggestions
    • You can serve the Rava Uttapam with sambar, coconut chutney or your choice of condiment.
    Additional Notes
    • Adding tomatoes and bell pepper gives a traditional look to Uttapam.
    • I add green chilies and cilantro in the batter to keep the colors better.
    • You can choose your choice of vegetables like shredded carrots, finely chopped green beans, corn, finely chopped spinach (these are the veggies I have tried).
    • Do not cook on high heat, uttapam will not cook through.
    • If I am making Uttapam to serve as a starter I make the uttapam in small sizes, otherwise make it in about 7-inch diameter. What size you want to make it is your choice.
    Keyword Appetizers, Bhartia Khana, Bread Uttapam, Coconut Chutney, Halwa, Healthy, Homemade, Idli, Jain Food, Mandir Food, No Garlic, No Onion, Quick And Easy, Rava Dosa, Samber, Savory Pancake, Sheera, Snack, South Indian Cuisine, Swami Narayan, Vegetarian, Video Recipe
    Tried this recipe?Let us know how it was!

    Introduction to Rava Uttapam Recipe

    Rava Uttapam is a delightful quick & easy south indian bread that makes for a wholesome breakfast or a light meal. Made from semolina (rava or sooji), this dish is not only delicious but also easy to prepare. In this rava uttapam recipe, we’ll walk through the steps to create this flavorful snack. Whether you’re a beginner or a seasoned cook, how to make rava uttapam will become a breeze with this simple yet detailed recipe.

    Ingredients Preparation for Rava Uttapam

    Before we dive into the cooking process, it’s essential to gather and prepare all the necessary ingredients. For this recipe for rava uttapam, you’ll need semolina, yogurt, water, salt, asafoetida (hing), ginger, green chilies, cilantro, and vegetables like bell peppers, tomatoes.

    Tips for Ingredients Preparation:

    • Ensure the semolina is fresh for the best texture.
    • Use thick yogurt for better consistency.
    • Chop vegetables finely for even distribution.

    Making the Batter for Rava Uttapam

    To start making rava uttapam batter, take a mixing bowl and add semolina and yogurt. Gradually pour water and whisk the mixture to form a smooth batter. The batter should have a pouring consistency, neither too thick nor too thin. Add salt, asafoetida, finely chopped ginger, green chilies, and cilantro to enhance the flavor.

    Tips for Making the Batter:

    • Let the batter rest for at least 10-15 minutes to allow semolina to absorb moisture.
    • Adjust water quantity as needed to achieve the desired consistency.

    Variations for Rava Uttapam Batter:

    • For a healthier option, you can add grated carrots, spinach, or grated zucchini to the batter.
    • Experiment with spices like cumin seeds or mustard seeds for added flavor.

    Cooking Rava Uttapam on the Griddle

    Heat a non-stick skillet or griddle on medium heat and lightly grease it with oil. Once the griddle is hot, pour a ladleful of batter onto it and spread it evenly to form a small circle. Sprinkle chopped vegetables like bell peppers, tomatoes, on top of the uttapam.

    Tips for Cooking Rava Uttapam:

    • Cook on low to medium heat to ensure even cooking without burning.
    • Cover the uttapam with a lid to cook the top layer thoroughly.
    • Drizzle oil around the edges to make them crispier.

    Variations in Toppings for Rava Uttapam:

    • You can customize the toppings according to your preference. Try adding grated cheese or paneer for a richer taste.
    • For a spicy kick, sprinkle some red chili flakes or chaat masala on top.

    Serving and Presentation of Rava Uttapam

    Once the rava uttapam is cooked to perfection and turns golden brown on both sides, transfer it to a plate. Serve hot with coconut chutney, tomato chutney, or sambar for a complete South Indian breakfast experience.

    Benefits of Rava Uttapam:

    • Rava Uttapam is a nutritious breakfast option as it is made from semolina, which is rich in carbohydrates and protein.
    • It’s light on the stomach and easy to digest, making it suitable for all age groups.
    • The addition of vegetables makes it a wholesome meal, providing essential vitamins and minerals.

    FAQs (Frequently Asked Questions) about Rava Uttapam:

            Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

          • Avocado Paratha

            Avocado Paratha

            Avocado Paratha served with potato curry, yogurt sauce, and avocado slice on a white plate

            Avocado Paratha

            Avocado Paratha, these days I'm spending a lot of time at home, so I decided to experiment in the kitchen. I had one extra avocado left after making some guacamole dip. Avocados seem to be very popular these days most often served as "Avocado Toast". I decided to put an Indian twist and use the extra avocado in delicious flavorful parathas. It actually turned out great and I enjoyed, but I think it needed a few tweaks. I added some extra spices and it turned out even better.
            Avocados have many health benefits, including being a "healthy" fat and they taste great! I like to serve Avocado Parathas as a snack with tea. It can also be served with any gravy-based dish; however, I think its complemented perfectly with "Aloo Tamatar" or "Spinach Raita". This is also a satisfying lunch box meal.
            This recipe will serve 3.
            4.67 from 6 votes
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 15 minutes
            Total Time 25 minutes
            Course Breakfast
            Cuisine Indian
            Servings 3 people

            Ingredients
              

            • 1 large ripe avocado
            • 1 ¼ cup whole wheat flour use as needed
            • ½ tsp salt
            • ½ tsp cumin seeds jeera
            • ⅛ tsp asafoetida hing
            • 1 Tbsp green chili finely chopped
            • 1 Tbsp cilantro finely chopped
            • 1 tsp ginger finely shredded
            • ½ tsp lemon juice

            Also, need

            • ¼ cup whole wheat flour for rolling the paratha
            • 3 Tbsp oil for cooking the parathas

            Instructions
             

            • Slice avocado in half, remove the pit and skins and scoop them into a mixing bowl. Then use a fork to gently mash, (avocado should be ripe). Add green chili, salt, asafetida, cumin seeds, lemon juice, cilantro and salt, mash all the ingredients together (Lemon juice is added to prevent oxidizing of the Avocados)
            • Add the whole wheat flour gradually, how much flour you will need depends on the avocado, knead all the ingredients together and make a smooth but firm dough. Do not add any water. Grease your palm and roll the dough between your palms basically you are kneading the dough between you palms. Let the dough sit for 10 minutes before making the parathas.
            • Divide the dough into 6 equal parts and roll them into smooth balls. Flatten them with the palm of your hand and roll them in dry flour. Roll the paratha into about 6-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling.
            • Heat the flat skillet over medium heat. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready.
            • Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
            • Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula.
            • Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
            • Parathas are best served hot and crispy.

            Notes

            Serve them as a snack with cup of chai, or with a meal I like to serve with Aloo Tamatar and Spinach Raita.
            Keyword Avocado Pancake, Avocado Roti, Bread, Chapati, delicious, Easy Cooking, Guacamole Bread, Healthy, Homemade, Jain Food, Lunch Box, Main Meal, Onion Garlic Free Cooking, Roti, Side Dish, Swaminarayan, Teatime Snack, Unleavened Bread, Vegan, Vegetarian, Veshno Cooking, Video Recipe
            Tried this recipe?Let us know how it was!
          • Vegetable Kathi Roll

            Vegetable Kathi Roll

            Four vegetable kathi rolls filled with fresh veggies, served with a side of dipping sauce.

            Vegetable Kathi roll

            Vegetable Kathi Rolls are a popular Mumbai street food. Vegetable Kathi rolls are the perfect meal for any time. These are also a great vegan treat. This recipe is super easy to put together and it makes for the perfect lunchbox or tiffin meal. Also, this is my version of Spring Roll.
            4.25 from 4 votes
            Print Recipe Pin Recipe
            Prep Time 15 minutes
            Cook Time 15 minutes
            Course Appetizer
            Cuisine Indian
            Servings 2 people

            Ingredients
              

            For Kathi roll

            • 2 uncooked tortilla
            • 2 tsp oil to cook the tortillas
            • About 20 spinach leaves cut into 2-3 pieces
            • ½ cup red bell pepper thinly sliced and remove the seeds
            • 1 cup cabbage thinly sliced
            • ¼ cup carrots shredded
            • ½ cup cucumber thinly sliced
            • 2 Tbsp cilantro leaves finely chopped

            Peanut Sauce

            • ¼ cup peanut butter
            • 2 Tbsp soy sauce
            • 1 Tbsp ginger juice
            • 1 Tbsp sugar
            • 2 Tbsp lime juice
            • 1 Tbsp sesame oil optional
            • 3 whole red chilies

            Instructions
             

            Sauce

            • Remove the seeds from red chili and soak in 2 tablespoons of hot water for few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: don’t over blend peanut butter will leave the oil.
            • Check if the salt is needed, soy sauce is quite salty.

            Kathi Roll

            • Heat the skillet over medium high, lightly oil the skillet, place the tortilla over skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. tortilla should have light golden color on both sides.
            • Remove the tortilla from the skillet, make both tortilla same way. And set it aside. You can cook the tortillas in advance.

            Assembling the Frankie

            • Take one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burrito.
            • Use extra peanut sauce as a dip.

            Notes

            Suggestions
            Instead of tortilla you may use left over Roti, Paratha. Serve Peanut Sauce as a dipping sauce with vegetable salad, French fries or with variety of bread.
            You may also enjoy Idli Manchurian, Veggie Hash Browns
            Keyword Appetizer, Healthy, Homemade, Jain Food, Lunch Box, No Garlic, No Onion, Picnic Food, Sattvik Food, Snack, Spring Roll, Street Food, Vegan, Vegetable Roll, Vegetarian
            Tried this recipe?Let us know how it was!

            Guide to How to make Vegetable Kathi Rolls

            Welcome to our comprehensive recipe for vegetable kathi roll. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe promises to deliver a delicious and satisfying appetizer. Kathi Rolls, a popular street food in India, are versatile and customizable, making them perfect for any occasion. 

            Paired with our homemade peanut sauce, they are sure to impress your family and friends. In this guide, we’ll walk you through each step of the process, providing clear instructions, helpful tips, and suggestions for variations. Let’s get started!

            Step-by-Step Instructions: Preparing the Sauce

            To start, let’s prepare the flavorful peanut sauce that will elevate your Kathi Rolls to the next level.

            • Begin by removing the seeds from the red chili and soaking them in two tablespoons of hot water for a few minutes. This step helps to soften the chili and enhance its flavor.
            • Once the chili is soaked, blend all the ingredients together in a blender, excluding the peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. This will create a fragrant and spicy paste.
            • After blending the spices into a paste, add the peanut butter to the mixture. Be careful not to overblend, as this can cause the peanut butter to release its oil.
            • Taste the sauce and adjust the salt if necessary. Remember that soy sauce is quite salty, so proceed with caution.

            Cooking the Kathi Rolls

            Now that the sauce is ready, let’s move on to assembling the Kathi Rolls.

            • Heat a skillet over medium-high heat and lightly oil the surface. This will prevent the tortillas from sticking.
            • Once the skillet is hot, place a tortilla on it for about half a minute. You’ll notice the tortilla changing color slightly and puffing up in different places.
            • Flip the tortilla over and lightly brush it with oil. Repeat this process, flipping the tortilla again and brushing it with oil until it achieves a light golden color on both sides.
            • Remove the tortilla from the skillet and repeat the process with the remaining tortillas. You can cook the tortillas in advance and set them aside for later use.

            Assembling the Kathi Rolls

            Now it’s time to assemble the Kathi Rolls with our delicious peanut sauce.

            • Take one tortilla and lay it flat on a clean surface. Spread approximately two tablespoons of peanut sauce evenly over the tortilla, leaving about half an inch of space around the edges.
            • In the center of the tortilla, layer the vegetables generously. You can use a combination of spinach, carrots, bell peppers, cucumbers, cabbage, and cilantro for a colorful and nutritious filling.
            • Once the vegetables are in place, carefully roll the tortilla tightly like a burrito, ensuring that the filling is secure inside.
            • Repeat this process with the remaining tortillas until all the Kathi Rolls are assembled and ready to serve.

            Serving Suggestions

            Here are some suggestions for serving your Kathi Rolls with Peanut Sauce:

            • Serve the rolls with extra peanut sauce on the side for dipping.
            • Instead of tortillas, you can use leftover Roti or Paratha for a more traditional twist.
            • Pair the rolls with a side of vegetable salad, French fries, or a variety of bread for a complete meal.

            Notes and Tips

            • Be mindful not to overblend the peanut butter when preparing the sauce, as it can release its oil and affect the texture.
            • Adjust the salt level in the sauce according to your preference, keeping in mind the saltiness of the soy sauce.
            • You can customize the filling of the Kathi Rolls according to your taste preferences. Try addingpaneer, or tofu for added protein.
            • If you’re preparing the rolls in advance, store them in an airtight container in the refrigerator and reheat them in the oven or microwave before serving for best results.

            Frequently Asked Questions (FAQ)

            Q: Can I make the peanut sauce ahead of time?

            A: Yes, you can prepare the peanut sauce in advance and store it in the refrigerator for up to a week. Just make sure to stir it well before using.

            Q: Can I make the Kathi Rolls with gluten-free tortillas?

            A: Absolutely! You can use gluten-free tortillas or even lettuce wraps as a substitute for traditional tortillas.

            Q: Can I freeze the assembled Kathi Rolls?

            A: While it’s possible to freeze the assembled rolls, the texture of the vegetables may change upon thawing. It’s best to assemble the rolls just before serving for the freshest taste.

            Benefits of Kathi Rolls with Peanut Sauce

            • Kathi Rolls are a convenient and portable meal option, perfect for on-the-go lunches or picnics.
            • The peanut sauce adds a rich and creamy texture to the rolls while providing a good source of protein and healthy fats.
            • With a variety of vegetables in the filling, Kathi Rolls are a nutritious option that can help you meet your daily intake of vitamins and minerals.
            • By making your own Kathi Rolls at home, you can control the ingredients and customize them to suit your dietary preferences and restrictions.

            We hope this guide has inspired you to try making Kathi Rolls with Peanut Sauce at home. Enjoy experimenting with different fillings and variations to create your own delicious twist on this classic street food!
            Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

          • Make Perfect Chapati, Roti

            Make Perfect Chapati, Roti

            For over 12 years, I’ve been making cooking videos, and I think it’s finally time to address some of the most frequently asked questions about a staple in almost every Indian meal: Chapati (also known as Roti or Phulka). I often get questions like why Chapatis turn out dry or hard, why they’re challenging to roll, or why the dough sticks to the rolling pin or surface.

            So, here are some essential tips for making perfect Chapati. This dough also works great for whole wheat Chapati and Parathas.

            When it comes to Chapati, the dough is key. Generally, you’ll need about 1 cup of whole wheat flour and around 1/2 cup of water (adding water as needed). The goal is a soft dough that doesn’t stick to your fingers, which makes it easier to roll and results in soft Chapatis. Knead the dough well for around 2 minutes, let it rest for 10 minutes, and then give it one final knead before rolling. A good test: press the dough with your fingertip; if the indentation bounces back slightly, your dough is perfect. If it doesn’t, the dough may be too firm, which can lead to dry Chapatis.

            The skillet temperature is another important factor often overlooked. Here’s an easy test: sprinkle a few drops of water on the skillet—if it sizzles, you’re ready to cook. A heavier skillet is ideal for even cooking and can help your Chapati puff up like a balloon.

            You can also refrigerate the dough for 2-3 days. To store it properly, lightly oil the dough and the container. Use a spacious bowl with a tight-fitting cover for best results.

            These tips will help you master the art of making soft, fluffy Chapatis. With a little practice, they’ll become second nature!

          • Dal Paratha (Stuffed Indian Flat Bread)

            Dal Paratha (Stuffed Indian Flat Bread)

            Dal Paratha (Stuffed Indian Bread)

            Dal Paratha (Stuffed Indian Flat Bread)

            Dal Paratha, or Bikaneri Paratha, is best described as Indian stuffed flatbread. This delicious bread is filled with cooked chana dal and a variety of spices. However, unlike other stuffed parathas these are rolled super thin. These parathas are a Rajasthani delicacy. They are excellent source of protein in hot summers and are a healthy vegan option.
            No ratings yet
            Print Recipe Pin Recipe
            Course Bread
            Cuisine Indian
            Servings 8 Dal Paratha

            Ingredients
              

            for Dough

            • 1 cup all-purpose flour, (plain flour, Maida)
            • 1/4 teaspoon salt
            • 1 tablespoon oil
            • About 1/3 cup lukewarm water

            for Filling

            • 1/2 cup chana dal, available in Indian grocery stores
            • 1/2 teaspoon salt
            • 1 teaspoon fennel seed powder, (saunf)
            • 1/2 teaspoon red chili powder, adjust to taste
            • 1/8 teaspoon asafetida (hing)

            Also, Need

            • 1/4 cup all-purpose flour, for rolling
            • 2 tablespoons oil for cooking paratha

            Instructions
             

            for Dough

            • Mix the flour, salt and oil.
            • Add the water slowly, mixing with your fingers as you pour.
            • Dough should be soft, do not knead the dough.
            • Cover the dough and let it sit for at least fifteen minutes.

            for Filling

            • Boil the chana dal with two cups of water on medium-high heat. After the dal comes to a boil, reduce the heat to medium and let it cook until the dal is very soft. If needed add a little more water. Strain the dal removing the access water if needed.
            • consistency of soft dough. Consistency of dal is very important for this recipe. If dal is too soft it will be difficult to make the filling, so stir fry the dal to bring it to the right consistency. If it is too dry and crumbly add a little water.
            • In a bowl mix dal with salt, fennel powder, chili powder, and asafetida. Adjust the pepper and salt to taste. Set it aside.

            Making Paratha

            • Divide the dough and filling into eight equal parts and form into balls.
            • Roll the dough ball lightly in dry flour and roll it into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle for three to four minutes.
            • Meanwhile heat an iron or other heavy skillet on medium-high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
            • Press the filled ball lightly on dry flour from both sides.
            • Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle.
            • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
            • After a few seconds, drizzle half a teaspoon of oil over the paratha. Flip the paratha and put half a teaspoon of oil in again. Lightly press the puffed areas with a spatula. This will help Paratha to puff.
            • Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
            • Parathas are best served hot and crispy. They will be soft as they cool off.
            • Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for six to seven days or frozen for up to a month. Re-heat using a skillet or oven. But they taste great at room temperature.
            Tried this recipe?Let us know how it was!