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Tag: High Protein Breakfast

High-Protein Breakfast Recipes
Starting your day with a high protein breakfast is a fantastic way to boost your energy, stay full longer, and maintain a balanced diet. Whether you’re a busy professional, a fitness enthusiast, or just looking for nutritious breakfast options, these high protein breakfast ideas are perfect for you. Let’s explore over 30 delicious recipes from Manjula’s Kitchen that will fuel your day.
What is a High Protein Breakfast?
A high protein breakfast includes foods that are rich in protein, such as dairy, legumes, nuts, and seeds. Protein is essential for muscle repair, metabolism, and overall health. Including protein in your breakfast can help you feel fuller for longer, reducing the urge to snack before lunch.
High Protein Breakfast Ideas from Manjula’s Kitchen
Following are a list of indian breakfast ideas that are high on protein and act as a great substitute to regular breakfast. 
1. Quinoa Vegetable Upma
Quinoa Vegetable Upma is a delightful, nutritious dish that replaces traditional semolina with protein-packed quinoa. This dish is an excellent example of a high protein breakfast that is also suitable for a low carb high protein meals. It’s perfect for weight watchers and those seeking a balanced diet.
2. Paneer Paratha
Paneer Paratha combines whole wheat indian flatbread recipe. It’s a flatbread stuffed with spiced paneer (Indian cottage cheese). This is one of the best high protein breakfast ideas that’s both filling and flavorful. Serve it with a side of yogurt for an added protein boost.
3. Moong Dal Cheela
Moong Dal Cheela is a savory pancake made from indian dal called ground moong dal (lentils). This dish is a great high protein breakfast that’s easy to make and incredibly nutritious. It’s perfect for a quick high protein breakfast on busy mornings.
4. Besan Ka Puda
Besan Ka Puda (Chickpea Flour Pancake) is a quick and healthy option made from chickpea flour, packed with protein. This is an ideal easy high protein breakfast that can be prepared in minutes.
5. Oats Idli
Oats Idli combines oats with urad dal and semolina, creating a nutritious, steamed breakfast dish. This high protein breakfast is not only delicious but also easy to digest, making it perfect for all ages.
Easy High Protein Breakfast Recipes
For those busy mornings, here are some easy high protein breakfast ideas that are quick to prepare and nutritious.
6. Spinach and Paneer Smoothie
Blend spinach, paneer, and a touch of spices to create a nutritious smoothie. This quick high protein breakfast is perfect for on-the-go mornings.
7. Greek Yogurt with Fruits and Nuts
Top Greek yogurt with fresh fruits and a mix of nuts for a simple and high protein breakfast. This dish is quick to prepare and offers a satisfying crunch.
8. Chia Seed Pudding
Combine chia seeds with almond milk and let it sit overnight. Top with fresh fruits for a low carb high protein breakfast that’s ready to eat in the morning.
High Protein Breakfast for Kids
Ensuring kids get enough protein in their breakfast is crucial. Here are some high protein breakfast for kids ideas from Manjula’s Kitchen:
9. Stuffed Besan Dhokla
Stuffed Besan Dhokla is a steamed dish made from chickpea flour, stuffed with a spiced filling. It’s a fun and delicious way to introduce protein to kids’ diets.
10. Ragi (Finger Millet) Pancakes
Ragi Pancakes are made with ragi flour, which is high in protein and calcium. Serve these pancakes with a dollop of honey or fresh fruit.
Low Carb High Protein Breakfast
For those following a low-carb diet, here are some low carb high protein breakfast options.
11. Palak Paneer
Palak Paneer (Spinach with Paneer) is a nutritious dish that can be enjoyed as a breakfast option. It’s a fantastic high protein breakfast that’s also low in carbs.
12. Almond Flour Pancakes
Make pancakes using almond flour, milk, sugar & oil and a touch of spices. These pancakes are a great low carb high protein breakfast option.
More High Protein Breakfast Ideas
13. Protein-Packed Smoothie Bowl
Blend a mix of fruits, spinach, and protein powder to create a smoothie bowl. Top with granola and seeds for added crunch and protein.
14. Tofu Scramble
A vegan alternative, Tofu Scramble is made with crumbled tofu, spices, and vegetables. It’s an excellent high protein breakfast that’s both delicious and nutritious.
15. Sprouted Moong Salad
Sprouted moong salad is combine sprouted moong beans with chopped vegetables, lime juice, and spices for a refreshing and high protein breakfast salad.

We have enlisted 15 such high protein breakfast recipes that can make a great health benefit as a breakfast. 
Frequently Asked Questions (FAQs)
Q: What are some popular high protein breakfast recipes from Manjula’s Kitchen? 
A: Some popular high protein breakfast recipes include Quinoa Vegetable Upma, Paneer Paratha, Moong Dal Cheela, Besan Ka Puda, and Oats Idli. These dishes are flavorful and perfect for a nutritious start to your day.
Q: How can I make a quick high protein breakfast? 
A: For a quick high protein breakfast, try dishes like Spinach and Paneer Smoothie, Greek Yogurt with Fruits and Nuts, or Chia Seed Pudding. These recipes require minimal preparation and are packed with protein.
Q: What is a good high protein breakfast for kids? 
A: A good high protein breakfast for kids includes options like Stuffed Besan Dhokla and Ragi Pancakes. These meals are not only nutritious but also kid-friendly and tasty.
Q: Are there low carb high protein breakfast recipes? 
A: Yes, low carb high protein breakfast recipes include Palak Paneer and Almond Flour Pancakes. These dishes are low in carbs and high in protein, making them perfect for those following a low-carb diet.
Conclusion
Starting your day with a high protein breakfast is a great way to ensure you have the energy and nutrition you need. Whether you’re looking for easy high protein breakfast ideas, specific high protein breakfast ideas for weight loss, or high protein breakfast for kids, these recipes from Manjula’s Kitchen offer a variety of delicious and nutritious options. So, try out these recipes and enjoy a healthy start to your day. Happy cooking and happy eating!

By incorporating these high protein breakfast recipes into your meal plan, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Mixed Dal Dosa

    Mixed Dal Dosa

    Mixed Dal Dosa

    Mixed Dal Dosa is a simple and nutritious flatbread that doesn’t require fermentation. This high-protein dosa is made from a blend of various lentils (dal), which are soaked and ground into a smooth paste. A few spices enhance the flavors, and the dosa is cooked on a hot skillet until it’s crispy and golden. These dosas are not only high in protein but also vegan and gluten-free, making them a healthy choice for everyone.
    These protein-rich mixed dal dosas are incredibly versatile. They’re perfect for a healthy breakfast, but they can also be enjoyed at any meal—lunch, dinner, or even as a snack. Serve them with your favorite chutney, a comforting soup, or your choice of vegetable dish to complete the meal.
    4 from 5 votes
    Print Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings 6 Dosa

    Ingredients
      

    • ¼ cup moong dal
    • ¼ cup washed moong dal
    • ¼ cup washed urad dal
    • ¼ cup red lentil
    • 1 green chili chopped optional
    • ¼ piece ginger chopped
    • ½ tsp cumin seeds (jeera)
    • ¼ tsp black pepper 
    • ⅛ tsp asafetida (hing)
    • ½ tsp salt (adjust to taste)
    • 4 tbsp oil

    Instructions
     

    • In a bowl mix all the dal, wash them changing water 2-3 times. Soak dal in four cups of water for 6-8 hours.
    • Drain the water. Blend the lentils (dal) with green chili 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 about 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 dosa using a flat spatula.
    • Press the dosa lightly with the spatula all around to ensure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.
    • Repeat for the remaining dosas.

    Notes

    Notes: If you are on a gluten-free diet, be aware that asafetida (hing) in powder form is often not gluten-free. In that case, you may want to avoid using asafetida.
    Serving suggestion
    Serve dosas with any chutney, such as tomato chutney, peanut chutney or cilantro chutney, or chutney of your choice.
    You can also serve them with samber (a south Indian style dal) or your choice of soup.
    For a creative twist, you can use these dosas to make delicious wraps, commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go. 
    You can even make these dosas in advance, then reheat them over a skillet to restore their crispness.
    For a creative twist, you can use these dosas to make delicious wraps. Make the dosas slightly thicker so they stay soft; these wraps are commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go.
    Tried this recipe?Let us know how it was!

    Introduction to Mixed Dal Dosa

    Mixed Dal Dosa is a wholesome, protein-rich flatbread that’s not only easy to make but also doesn’t require the traditional fermentation process. Made from a blend of various lentils, this dosa is packed with plant-based protein, making it a great meal option for anyone looking to boost their protein intake. Lentils like moong dal, urad dal, and red lentils are soaked, ground into a smooth batter, and spiced to create a savory and crispy dosa. The best part? This dosa is both vegan and gluten-free, catering to various dietary preferences while still delivering great taste and texture.

    Cultural and Traditional Importance

    Dosas are a staple in South Indian cuisine, traditionally made from fermented rice and lentil batter. However, the Mixed Dal Dosa offers a quicker alternative without the need for fermentation, making it an ideal choice for those who are short on time. Lentils are a common ingredient in Indian cooking, celebrated for their versatility and nutritional value. By using a variety of dals, this dosa provides a range of nutrients, especially plant-based proteins, making it a go-to dish for breakfast, lunch, dinner, or even as a snack.

    The beauty of Mixed Dal Dosa lies in its simplicity and adaptability. It’s a great way to incorporate different types of lentils into your diet, each contributing its unique flavor and health benefits. Traditionally served with chutneys and sambar, this dosa has found a place in modern kitchens due to its quick preparation and nutritious profile.

    Recipe Variations from Manjula’s Kitchen

    While Mixed Dal Dosa is delicious and nutritious on its own, there are several other similar dosa and pancake recipes available on Manjula’s Kitchen that you can explore for variety:

    • Moong Dal Dosa: Another high-protein dosa made primarily from moong dal, offering a lighter alternative.
    • Besan Chilla: A savory pancake made with gram flour (besan), perfect for a quick, protein-packed breakfast.
    • Rava Dosa: A crisp and delicate dosa made with semolina, for those who prefer a thin and crunchy dosa.
    • Oat Dosa: Similar to Mixed Dal Dosa, Instant Oat dosa is an easy recipe that is perfect for busy families.

    Health Benefits and Dietary Considerations

    The Mixed Dal Dosa is packed with nutrients, especially protein, making it a great option for those following a vegetarian or vegan diet. Lentils are an excellent source of protein, fiber, vitamins, and minerals, contributing to overall digestive health and maintaining energy levels throughout the day. By using a variety of dals, you’re also ensuring that you get a broader range of nutrients in every dosa.

    Additionally, this recipe is gluten-free, making it suitable for those with gluten sensitivities or anyone on a gluten-free diet. If you’re strictly gluten-free, it’s important to note that asafetida (hing) often contains gluten, so be sure to use a gluten-free version or skip it altogether.

    Serving Suggestions

    Mixed Dal Dosa can be served with a variety of chutneys to complement its savory flavors. Here are a few chutney options from Manjula’s Kitchen that pair well with the dosa:

    • Tomato Chutney: A tangy and slightly sweet chutney that adds a fresh burst of flavor.
    • Cilantro Chutney: A classic chutney with refreshing cilantro and a hint of spice.
    • Peanut Chutney: A creamy and nutty chutney that pairs wonderfully with the crispy dosa.

    For a complete meal, serve Mixed Dal Dosa with Sambar or a comforting soup. Another creative twist is to use the dosa as a wrap, filling it with vegetables, paneer, or salad to create a delicious and nutritious frankie or kathi roll. The dosas can also be prepared in advance and reheated on a skillet, making them an excellent option for meal prep.

    Conclusion

    Mixed Dal Dosa is a simple yet highly nutritious meal that can be enjoyed at any time of the day. Its high protein content, along with being vegan and gluten-free, makes it a versatile option for a variety of dietary needs. Whether you’re serving it with chutney for breakfast or transforming it into a wrap for lunch, this high protein dosa will quickly become a favorite in your household. Explore the other dosa recipes on Manjula’s Kitchen to discover even more delicious ways to enjoy Indian flatbreads.

    Frequently Asked Questions (FAQs)

    What makes Mixed Dal Dosa high in protein?

    The use of multiple lentils like moong dal, urad dal, and red lentils makes Mixed Dal Dosa rich in plant-based protein, making it an excellent option for those seeking a high-protein meal.

    Can I make the dosa ahead of time?

    Yes, you can make the dosas in advance and reheat them on a skillet to restore their crispness. They also work well as wraps for on-the-go meals.

    What are some serving options for Mixed Dal Dosa?

    Serve Mixed Dal Dosa with chutneys like tomato chutney, cilantro chutney, or peanut chutney. You can also pair it with sambar or use it as a wrap filled with vegetables or paneer.

    Is Mixed Dal Dosa gluten-free?

    Yes, this dosa is naturally gluten-free. However, be cautious with asafetida (hing) as it may contain gluten unless specifically labeled gluten-free.

    Can I adjust the spiciness of the dosa?

    Absolutely! You can adjust the spice level by adding or omitting green chili and black pepper based on your preference.

  • 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!
  • Healthy Chickpea And Tofu Salad

    Healthy Chickpea And Tofu Salad

    A bowl of Healthy Chickpea and Tofu Salad with fresh vegetables and herbs

    Healthy Chickpea And Tofu Salad

    Chickpea and tofu salad is a new favorite in our family. It is both heart healthy and delicious. It's packed with plant protein and fiber and is also a great option for those who are vegan and gluten free. These days everyone in my family is eating clean and will usually ask me to make a salad bowl. This colorful and delicious salad has become part of my salad recipes. There’s nothing like a fresh salad. Salads are of course healthy and contrary to popular belief they can be quite filling and satisfying! This particular salad is a combination of greens, cucumber, tomatoes, and some fruit which gives it a fresh taste. Add in some chickpeas and tofu with my special homemade dressing and you have a great meal! It’s unbelievably tasty and nutritious too! I love eating leftovers all week long. This super delicious salad is full of flavor and textures and is really easy to prepare.
    This recipe will serve 4.
    Prep time 20 minutes.
    Assembly time is 5 minutes.
    4.34 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 5 minutes
    Course Salad
    Cuisine Fusion

    Equipment

    Blendtec Classic Blender
    butane stove
    All-Clad Fry Pan

    Ingredients
      

    For salad dressing

    • ¼ cup fresh lemon juice
    • ¼ cup roasted sesame seeds
    • 2 Tbsp nutritional yeast
    • ¼ cup olive oil
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 2 tsp sugar
    • 1 Tbsp ginger finely shredded
    • 2 Tbsp fresh orange juice

    Tofu

    • 6 oz firm tofu
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 1 Tbsp ginger finely shredded
    • 2 tsp lemon juice

    Chickpeas

    • 15 oz can of chickpea
    • 1 Tbsp oil
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 1 tsp lemon juice
    • 1 tsp ginger juice

    Other Salad Ingredients

    • 1 cup romaine lettuce roughly chopped
    • ½ cup spinach leaves roughly chopped
    • ¼ cup cucumber cut into bite size, I am using Asian cucumber
    • ¼ cup pear cut into bite size pieces
    • ½ orange peeled and cut into bite size pieces
    • 8 cherry tomato cut into half
    • 1 Asian cucumber thinly sliced long ways

    Instructions
     

    For Dressing:

    • blend all the salad dressing ingredients together, lemon juice, roasted sesame seeds, nutritional yeast, olive oil, salt, black pepper, sugar, ginger, orange juice. Dressing should be pourable consistency. Keep aside.
    • Tofu: drained the water and pat dry the tofu, cut the tofu in about ½ inch cubes. Grill the tofu over medium heat. lightly oil the pan and spread the tofu pieces, grill the tofu from both sides until they are light brown. It will take about 3 minutes.
    • Drizzle, lemon juice over tofu, salt and black pepper turn them lightly. Turn of the heat and take them out in a bowl.

    Prepare chickpeas:

    • drain the water and wash the chickpea. Sauté the chickpeas over medium heat, add oil, oil should be moderately hot add chickpeas, drizzle salt, black pepper, lemon juice and ginger. Stir them together for about 2 minutes. Chickpeas will have a nice flavor.

    Assembling the salad:

    • use the bowl you will serve the salad, spread lettuce, spinach leaves (remove the stems from spinach), add cucumber, pair cut, orange and tomatoes.
    • Next drizzle about 2 tablespoons of dressing and toss them together. Add about 1/3 cup of chickpeas and 1/3 cup of grilled tofu on one side I am also putting few slices of cucumber, to dress it up.
    • Now again drizzle about 2 tablespoons of dressing. salad is ready to serve.
    • For this recipe use the chickpea, tofu, vegetables, and fruits quantity of your choice.

    Notes

    you can make plenty of salad dressing in advance and refrigerate it in a jar, you can save this dressing for up to a week. You can use this dressing in any salad, it tastes grate. Prepare the tofu and chickpeas also in advance and refrigerate, they will be good for 3-4 days. Add the greens and fruits of your choice.
    You will also enjoy: Millet Soup, Mango Salsa, Potato soup, Masala idli
    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.

  • Litti Chokha

    Litti Chokha

    Litti Chokha

    Litti Chokha (Bihari Sattu Litti)

    Litti Chokha is an appetizer from the state of Bihar made with stuffed whole wheat dough balls with roasted chana dal and spices inside. These stuffed balls are known as Litties are usually roasted over charcoal but can also be baked. Litties are served with Chokha. Chokha is a dip prepared with mashing potato, tomato or eggplant with spices, but at my home it was always served with Dal Tadka.
    This recipe will make 8 litties.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup whole wheat flour chapatti atta
    • 2 Tbsp ghee clarified butter
    • 1/2 tsp salt
    • cup About 1/3 lukewarm water

    Filling

    • 3/4 cup sattu flour of roasted chana dal, available in Indian grocery stores
    • 1/2 tsp salt adjust to taste
    • 1/8 tsp asafetida hing
    • 1/8 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1 tsp mango powder amchoor
    • 1 tsp grated ginger
    • 1 Tbsp green chili finely chopped, adjust to taste
    • 1 tsp ghee clarified butter
    • 1/4 cup water approximately

    Potato, and Tomato Chokha

    • 1 cup medium size potato boiled peeled and roughly mashed
    • 2 medium size tomato roasted peeled and mashed, I have roasted them over the skillet
    • 1 tsp salt
    • Spices we will use half and half to make both Potato and Tomato Chokha
    • 1/4 tsp black pepper
    • 1 tsp lemon juice just for Potato Chokha
    • 2 tsp grated ginger
    • 2 Tbsp finely chopped green chilies
    • 2 Tbsp finely chopped cilantro
    • 2 Tbsp olive oil or mustard oil I prefer olive oil
    • 2 Tbsp ghee or clarified butter for serving the Litties.

    Instructions
     

    For Tomato Chokha

    • To prepare the Tomato Chokha add the spices to mashed tomatoes about 1/2 tsp salt, pinch of black pepper, 1/2 tsp ginger, 1 Tbsp green chili. 1 Tbsp cilantro and 1 Tbsp of oil mix it together. Tomato Chokha is ready set aside.

    For Potato Chokha

    • Add all the remaining spices with mashed potatoes, salt, pinch of black pepper, lemon juice, ginger, cilantro and oil, mix it well. Potato Chokha is ready, set aside.

    To Make Dough

    • Mix the flour, salt and ghee. Add water slowly to make dough. Dough should be firm but do not knead the dough. Cover the dough and let it sit for at least fifteen minutes.

    Filling

    • Mix all the ingredients together except water, sattu, salt, asafetida, turmeric, red chili powder, mango powder, ginger, green chili, and ghee, now add little water to make firm dough, dough will be little crumbly.

    Making Litti

    • Pre-heat the oven at 400 degree Fahrenheit. I am using a toaster oven or you can also use oven.
    • Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball. Also, divide the filling in 8 parts filling should be little smaller then dough balls.
    • Roll the dough balls into 3-inch circle. Place one part of the filling in the center of each rolled dough, and pull the edges of the dough to wrap the filling. Proceed to make all 8 balls. Grease your palms and roll the filled balls gently between your palms.
    • Arrange the litties over greased baking sheet about one inch apart and place in toaster oven, for 10-12 minutes, turn them over and bake again for 10-12 minutes. Litties should be golden brown all around.

    Serving

    • need about 2 Tbsp ghee or clarified butter for serving the Litties.

    Notes

    I like to eat these Litties with Dal Tadka and Potato or Tomato Chokha.
    Tried this recipe?Let us know how it was!

    Litti Chokha Recipe: How to make Litti Chokha

    Litti Chokha is a traditional and an iconic appetiser and a bread format of dish from the state of Bihar in India. It consists of stuffed whole wheat dough balls (litti) served with spicy mashed vegetable mixture or chokha. This rustic and flavorful dish is a staple in Bihari cuisine and is enjoyed as a hearty meal or snack. 

    Litti Chokha: A traditional Bihari food

    High in Fiber: Litti Chokha is made primarily from whole wheat flour, which is rich in dietary fiber. Fiber aids in digestion, promotes gut health, and helps regulate blood sugar levels. Consuming fiber-rich foods like Litti Chokha can contribute to overall health and well-being.

    Vitamins and Minerals: Litti Chokha is often served with chokha, a spicy mashed vegetable mixture made from ingredients such as roasted eggplant, tomatoes, and potatoes. These vegetables are rich in vitamins, minerals, and antioxidants, which support immune function and promote overall health.

    Satiating and Flavorful: Litti Chokha is a satisfying and flavorful dish that combines the earthy taste of roasted wheat dough with the spicy and tangy flavors of chokha. The contrast in textures and flavors creates a delightful eating experience that is both comforting and nourishing.

    Variations of Litti Chokha:

    • Mattar Ke Kachori: Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main meal.
    • Pizza Paratha: Pizza has become a universal food enjoyed by all. Pizza paratha is perfect for the times when you want to enjoy homemade pizza. This is also a quick and easy recipe.
    • Dal Bati: Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread roll and the combination is known as dal bati.
    • Khasta Kachori: Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch.

    Tips for Making Perfect Litti Chokha:

    Knead the Dough Well: For soft and fluffy litti, knead the dough thoroughly until it becomes smooth and elastic. Properly kneaded dough ensures that the litti hold their shape and cook evenly without becoming too dense or chewy.

    Roast Litti Over Charcoal: Traditional litti are cooked over a charcoal or wood fire, which imparts a smoky flavor and crispy texture to the outer crust. If using an oven, you can achieve a similar effect by placing the litti directly on a grill rack or using a barbecue grill.

    Use Fresh Ingredients: Use fresh and high-quality ingredients, especially for the chokha, to enhance the flavor and nutritional value of the dish. Choose ripe, firm vegetables and aromatic spices for the best results.

    Serve with Ghee: Litti Chokha is traditionally served with a generous drizzle of melted ghee (clarified butter) on top. The rich and buttery flavor of ghee complements the earthy taste of litti and adds a touch of indulgence to the dish.

    FAQs about Litti Chokha:

    Can I make Litti Chokha without sattu? 

    While sattu is the traditional filling for litti, you can substitute it with other ingredients such as besan (gram flour), crushed roasted peanuts, or mashed lentils. Experiment with different fillings to create unique variations of Litti Chokha.

    Is Litti Chokha gluten-free? 

    Litti Chokha is not gluten-free as it is made from whole wheat flour, which contains gluten. However, you can explore gluten-free alternatives for the dough, such as using a combination of gluten-free flours like rice flour, chickpea flour, and tapioca flour.

    Can I make Litti Chokha spicy? 

    Yes, you can adjust the level of spiciness in Litti Chokha according to your taste preferences by adding more or fewer green chilies or red chili powder to the chokha mixture. You can also serve Litti Chokha with a side of spicy pickle or chutney for extra heat.

    Can I make Litti Chokha ahead of time? 

    Yes, you can prepare the dough and filling for litti in advance and assemble them just before cooking. Store the prepared dough and filling separately in the refrigerator until ready to use. Leftover chokha can be stored in an airtight container in the refrigerator for up to 2-3 days.

    Litti Chokha is a delicious and wholesome dish that captures the essence of traditional Bihari cuisine. With its rich flavors, nourishing ingredients, and endless variations, Litti Chokha is sure to become a favorite among food enthusiasts. 

  • 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)

          • Sattu Paratha, Bihari Recipe, Spicy Paratha

            Sattu Paratha, Bihari Recipe, Spicy Paratha

            Close-up view of Sattu Paratha served with a bowl of yogurt garnished with green chilies.

            Sattu Paratha

            Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana flour. This is a popular paratha in state of Bihar. Sattu Paratha is a great breakfast treat and a good lunch box option.
            5 from 1 vote
            Print Recipe Pin Recipe
            Prep Time 15 minutes
            Cook Time 15 minutes
            Course Breakfast, Main Course
            Cuisine Indian
            Servings 3 people

            Ingredients
              

            For Dough

            • 1 cup whole wheat flour roti ka atta
            • 1 tbsp oil
            • ½ tsp salt
            • ⅓ cup water to make dough use as needed

            Filling

            • 1 ½ cup sattu, dailya, roasted chana flour
            • 2 tbsp oil
            • 1 ¼ tsp salt
            • ½ tsp cumin seeds jeera
            • 1/8 tsp asafetida hing
            • 1/8 tsp nigella seeds kalonji
            • ½ tsp mango powder amchoor
            • ¼ tsp red chili powder
            • 1 tbsp green chili finely chopped
            • ⅓ cup water to make crumbly dough use as needed

            Also Need

            • 2 tbsp whole wheat flour to roll the paratha
            • 2 tbsp oil to cook the paratha

            Instructions
             

            Making Dough

            • Mix flour, salt, and oil add water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Cover the dough and let the dough rest for at least ten minutes.

            Filling

            • Mix all the filling ingredients together, sattu, salt, asafetida, cumin seeds, kalonji, mango powder and green chili, well. Add water as needed to bind all the ingredients together. Use just enough water, it should hold everything together.

            Making Paratha

            • Divide the dough and filling into six equal parts and form into balls. Filling balls will be little bigger than dough.
            • Roll dough into a 3” circle. Place a filling in the center. Pull the edges of the dough to wrap it around the sattu filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
            • 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 the balls lightly to make six-inch circles, keeping the sealed side up. 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. Paratha are best served hot and crispy.

            Notes

            Parathas can be kept at room temperature 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.
            Serving Suggestions Parathas can be served with Plain Yogurt, Mango pickle, or with Aloo Tamatar ki Sabji , (Potatoes with spicy tomato gravy) a classic combination.
            What is Sattu
            The difference between  besan and sattu because they both look about the same. The difference being that whereas besan is the flour of raw gram, and sattu is the flour of the roasted gram. Roasting the besan it is not same as the flour of roasted chana. Sattu is also high in protein.
            Tried this recipe?Let us know how it was!

            Sattu Paratha: A Nutritious and Flavorful Stuffed Flatbread

            Sattu Paratha is a traditional Indian flatbread stuffed with a filling made from sattu, which is roasted gram flour. This nutritious and flavorful dish is popular in the states of Bihar, Jharkhand, and Uttar Pradesh, where it is enjoyed as a wholesome breakfast, lunch, or dinner option. 

            Sattu, the main ingredient in Sattu Paratha, is known for its high protein and fiber content, making it a healthy and satisfying choice.

            Benefits of Sattu Paratha:

            • High in Protein: Sattu, the roasted gram flour filling used in Sattu Paratha, is rich in protein, making it an excellent source of plant-based protein for vegetarians and vegans. Protein is essential for muscle repair and growth, as well as for supporting overall bodily functions.
            • Rich in Fibre: Sattu is also high in dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels. Fiber-rich foods like Sattu Paratha can help prevent constipation, reduce the risk of chronic diseases, and support weight management.
            • Vitamins and Minerals: Sattu contains essential vitamins and minerals such as iron, calcium, magnesium, and B vitamins, which are important for maintaining overall health and well-being. 

            Variations of Sattu Paratha:

            • Spicy Sattu Paratha: Add chopped green chilies, ginger, and spices such as cumin powder, coriander powder, and garam masala to the Sattu filling to create a spicy version of Sattu Paratha. Spicy Sattu Paratha is flavorful and aromatic, with a kick of heat that’s perfect for spice lovers.
            • Vegetable Sattu Paratha: Mix grated vegetables such as tomatoes, carrots, and spinach into the Sattu filling to create a nutritious and colorful Vegetable Sattu Paratha. The addition of vegetables adds texture, flavor, and extra nutrients to the paratha, making it a wholesome meal option.
            • Paneer Sattu Paratha: Combine crumbled paneer (Indian cottage cheese) with Sattu to create a rich and creamy Paneer Sattu Paratha. Paneer adds a soft and creamy texture to the filling, while Sattu provides protein and fiber, making it a filling and satisfying option for vegetarians.
            • Sweet Sattu Paratha: For a sweet twist on Sattu Paratha, mix Sattu with jaggery (unrefined cane sugar), chopped nuts, and spices such as cardamom and nutmeg to create a sweet filling. Sweet Sattu Paratha is a delicious dessert or snack option that’s sure to satisfy your sweet tooth.

            Tips for Making Perfect Sattu Paratha:

            • Use Fresh Sattu: Use freshly roasted and ground Sattu for the best flavor and texture in Sattu Paratha. You can either roast the gram flour at home or purchase ready-made Sattu from the store. Fresh Sattu has a nutty aroma and a rich flavor that enhances the taste of the paratha.
            • Roll the Parathas Thin: Roll out the dough for Sattu Paratha into thin discs to ensure even cooking and a flaky texture. Use a rolling pin and a dusting of flour to roll the dough evenly without sticking. Aim for a thickness similar to that of a tortilla or chapati.
            • Cook on Medium Heat: Cook the Sattu Parathas on a hot griddle or tawa over medium heat to ensure they cook through evenly without burning. Brush the parathas with ghee or oil on both sides while cooking to enhance the flavor and achieve a golden-brown color.

            FAQs about Sattu Paratha:

            • Can I make Sattu Paratha gluten-free?

            • Yes, you can make gluten-free Sattu Paratha by using gluten-free flours such as chickpea flour (besan) or sorghum flour (jowar) for the dough. Ensure that the Sattu filling and any additional ingredients are also gluten-free.

            • Is Sattu Paratha suitable for weight loss?

            • Yes, Sattu Paratha can be a suitable option for weight loss when included as part of a balanced diet. Sattu is low in calories and high in protein and fiber, which can help keep you feeling full and satisfied for longer, reducing the likelihood of overeating.

            • Can I freeze Sattu Paratha dough?

            • Yes, you can freeze Sattu Paratha dough for future use. Divide the dough into portions, wrap them tightly in plastic wrap or aluminum foil, and store them in an airtight container or freezer bag. Thaw the dough in the refrigerator overnight before rolling and cooking.

            • What can I serve with Sattu Paratha?

            • Sattu Paratha pairs well with a variety of accompaniments such as yogurt, pickle, chutney, or raita (yogurt dip). You can also serve Sattu Paratha with dal (lentil curry), vegetable curry, or salad for a complete and satisfying meal.

            In conclusion, Sattu Paratha is a nutritious and flavorful Indian flatbread that’s perfect for any meal of the day. Whether enjoyed for breakfast, lunch, or dinner, Sattu Paratha offers a delicious combination of protein, fibre, and essential nutrients that’s sure to keep you feeling satisfied and energized. With its versatile filling options, simple preparation, and wholesome ingredients, Sattu Paratha is a must-try dish for anyone looking to explore the diverse flavors of Indian cuisine.

          • Baked Vegetable Idli

            Baked Vegetable Idli

            Baked Vegetable Idli Recipe by Manjula

            Baked Vegetable Idli

            Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
            4.84 from 12 votes
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 20 minutes
            Fermenting Time 30 minutes
            Total Time 30 minutes
            Course Side Dish
            Cuisine Indian
            Servings 6 people

            Ingredients
             
             

            • 1 cup coarse sooji semolina
            • 1/2 cup yogurt dahi, curd
            • 1/2 cup bell pepper finely chopped, capsicum, I am using green and yellow for color
            • 1 green chili finely chopped
            • 1 piece ginger finely grated
            • 2 Tbsp cilantro chopped, hara dhania
            • 1 cup water as needed
            • 1 tsp ENO fruit salt
            • 1 tsp salt

            For Seasoning

            • 1 Tbsp oil
            • 1/4 tsp cumin seeds jeera
            • 1/4 tsp mustard seeds rai

            Instructions
             

            • Preheat the oven at 350 degrees (F).
            • Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside.
            • I am using mini cupcake tray, will make 24 idli, oil it and set aside.
            • Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
            • Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
            • Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven.
            • Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides.
            • Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom.

            Notes

            Notes: 
            First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you don’t cover Idlies, they will be dry and will lose the softness and texture.
            you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container.
            Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
            Keyword Kid Friendly, Rava Idli, Snack, South Indian Cuisine
            Tried this recipe?Let us know how it was!

            Baked Vegetable Idli Recipe: A Healthy Twist to Classic South Indian Cuisine

            Baked Vegetable Idli is a versatile dish that perfectly fits various occasions and preferences. It serves as an ideal choice for appetizers, breakfast recipes, and even as a lunch box suggestion. During festive seasons like Diwali and Navaratri, it can be a delightful addition to the menu. Its kid-friendly nature makes it a hit among children, while its ease of preparation qualifies it as a quick and easy snack option. Additionally, its nutritious blend of vegetables adds a healthy touch, making it suitable for party recipes as well.

            Introduction to Baked Vegetable Idli Recipe

            If you’re looking to add a nutritious twist to your traditional South Indian breakfast, look no further than this delightful baked vegetable idli recipe. Vegetable idli is a beloved dish in Indian cuisine, cherished for its soft texture and aromatic flavors. In this rendition, we’ll explore how to make vegetable idli even healthier by baking it instead of the traditional steaming method. Packed with the goodness of assorted vegetables and aromatic spices, these baked vegetable idlis are not only delicious but also a wholesome treat for the entire family.

            Step-by-Step Guide on How to Make Vegetable Idli

            Preparing the Batter for Baked Vegetable Idli

            To start making baked vegetable idli, begin by soaking idli rice and split urad dal separately for about 4-6 hours. Once soaked, drain the water and grind them separately to a smooth consistency. Mix both the batters together in a large bowl and add some salt. Allow the batter to ferment overnight, ensuring it doubles in volume. Fermentation is crucial for the characteristic fluffy texture of idlis.

            Incorporating Assorted Vegetables for Added Nutrition

            While the batter ferments, prepare your choice of vegetables. Carrots, peas, bell peppers, and corn work wonderfully in this recipe. Finely chop or grate the vegetables and sauté them lightly with some mustard seeds, curry leaves, and green chilies for a burst of flavor. Once the vegetables are tender, mix them into the fermented idli batter.

            Baking the Vegetable Idlis to Perfection

            Preheat your oven to 350°F (175°C) and grease an idli tray with some oil. Pour the vegetable-laden batter into the idli molds, filling them about three-fourths of the way. Place the tray in the preheated oven and bake for 20-25 minutes or until the idlis are cooked through and have a golden hue on top. Once done, remove the tray from the oven and allow the idlis to cool slightly before unmolding them.

            Serve and Enjoy the Baked Vegetable Idlis

            Once cooled, gently remove the baked vegetable idlis from the molds and serve them warm with a side of coconut chutney or sambar for an authentic South Indian experience. These idlis make for a nutritious breakfast option or a wholesome snack any time of the day. Their vibrant colors and enticing aroma are sure to make them a hit with your family and friends.

            Tips for Making Perfect Baked Vegetable Idlis

            • Ensure the batter is well-fermented for soft and fluffy idlis.
            • Don’t overmix the batter after adding vegetables to retain their crunchiness.
            • Adjust the baking time according to your oven as the temperature may vary.

            Variations of Baked Vegetable Idli Recipe

            • Cheese-Stuffed Baked Vegetable Idlis: Add a surprise element by stuffing the idlis with cheese before baking for a gooey, indulgent twist.
            • Spinach and Fenugreek Baked Idlis: Boost the nutritional value by adding finely chopped spinach and fenugreek leaves to the batter for an extra dose of vitamins and minerals.
            • Masala Baked Idlis: Infuse the idlis with the flavors of garam masala, cumin, and coriander for a spicier variation.

            Benefits of Including Baked Vegetable Idlis in Your Diet

            • Nutrient-Rich: Packed with vitamins, minerals, and fiber from assorted vegetables, baked vegetable idlis make for a wholesome and balanced meal.
            • Low in Calories: Baking eliminates the need for excess oil, making these idlis a healthier alternative to their fried counterparts.
            • Suitable for All Ages: From toddlers to seniors, everyone can enjoy these soft and easily digestible idlis as part of a well-rounded diet.

            Frequently Asked Questions (FAQs) About Baked Vegetable Idlis

            Q: Can I use any other vegetables apart from the ones mentioned in the recipe?

            A: Absolutely! Feel free to experiment with your favorite vegetables or whatever you have on hand. Just ensure they are finely chopped or grated for even distribution.

            Q: Can I make the batter in advance and store it for later use?

            A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 2-3 days. Remember to bring it to room temperature before baking the idlis.

            Q: Can I freeze the baked vegetable idlis?

            A: While it’s best to consume them fresh, you can freeze the baked idlis in an airtight container for up to a month. Reheat them in the microwave or oven before serving.

            Explore More Recipes from Manjula’s Kitchen

            • Appetizers: Try out the flavorful Spinach Cheese Balls for a delectable appetizer that’s sure to impress your guests.
            • Beverages: Quench your thirst with the refreshing Mango Lassi, a classic Indian yogurt-based drink bursting with tropical flavors.
            • Desserts: Indulge your sweet tooth with the decadent Gulab Jamun, soft and spongy milk dumplings soaked in a fragrant sugar syrup.

            With this comprehensive guide, you’re all set to whip up a batch of wholesome baked vegetable idlis that are as nutritious as they are delicious. Whether enjoyed for breakfast, as a snack, or even as part of a meal, these idlis are sure to become a favorite in your culinary repertoire.

            If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen? Vegetable Pakoras, Paneer Tikka, Aloo Gobi (Potato Cauliflower), Samosa, Mango Lassi

            Explore these recipes and more for a culinary journey through the vibrant and diverse flavors of Indian cuisine.

          • Paneer Sandwich

            Paneer Sandwich

            Paneer Sandwich

            Paneer Sandwich

            Paneer Sandwich is a quick and easy to make. Paneer Sandwich is healthy and tastes delicious. This is a perfect lunch box option, especially for the kids.
            5 from 3 votes
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            Prep Time 5 minutes
            Cook Time 10 minutes
            Total Time 15 minutes
            Course Main Course
            Cuisine Indian
            Servings 2 people

            Ingredients
             
             

            • 4 slice white firm bread
            • 1/2 cup paneer crumble I used 3 cups of milk
            • 1/2 cup bell peppers finely chopped, I am using green and red just to give color
            • 1/2 tsp salt
            • 1/8 tsp black pepper
            • 1/2 tsp ginger paste
            • 1 tsp green chili finely chopped
            • 2 Tbsp cilantro finely chopped, hara dhania
            • 2 Tbsp soft butter

            Instructions
             

            • Knead the paneer, add all the ingredients and mix it well.
            • Spread paneer mix over 2 slice of bread and cover with other slice of bread.
            • spread the butter lightly on top side of the sandwich, other side we will put the butter after putting the sandwich in sandwich maker. I am using stove top sandwich maker you can use electric, or make it over skillet.
            • Cook over medium heat from both sides until golden brown this should take about 1-1/2 minutes, each side.

            Notes

            Notes
            Paneer Sandwich can be served for breakfast, lunch or as a snack. Served any which way, it tastes delicious.
            Some more ideas for lunch box Masala Idli, Masala Khichdi, Chickpea Pulav
            Tried this recipe?Let us know how it was!

            How to make Paneer Sandwich – Manjula’s Kitchen 

            Paneer Sandwich is a quick & easy snacks to make. Paneer Sandwich is healthy and tastes delicious. It’s a perfect lunch box option, especially for the kids.

            Conquer Your Cravings: Unveiling the Perfect Paneer Sandwich Recipe 

            Step into the vibrant world of Indian cuisine with a culinary gem – the paneer sandwich. More than just a simple snack, this versatile dish is a symphony of textures and flavors, perfect for satisfying hungry hearts and adventurous palates. Today, we delve into the paneer sandwich recipe, unlocking its secrets and guiding you towards crafting your own cheese paneer sandwich masterpiece.

            1. The Foundation: Crafting the Paneer Filling (Paneer Sandwich Recipe) 

            The journey begins with the heart of the sandwich, the paneer. Crumble fresh paneer with gentle hands, preserving its delicate texture. Then, comes the magic – a medley of carefully chosen ingredients. Aromatic cumin, vibrant coriander, warm turmeric, and the depth of garam masala weave their magic, creating a flavor-packed paneer mixture. Don’t forget the zing of fresh ginger and cilantro, adding a burst of brightness that awakens the senses. As you knead, imagine these flavors uniting, forming the foundation of your unforgettable paneer sandwich experience.

            1. Layering Perfection: Assembling the Cheese Paneer Sandwich

            Now, onto the stage where artistry meets appetite. Select two slices of your favorite bread – fluffy white, rustic whole wheat, or even toasted sourdough. Generously spread your flavor-packed paneer mixture onto one slice, creating the heart of your cheese paneer sandwich. Choose your cheese wisely! A creamy mozzarella adds richness, while a sharp cheddar brings a delightful tang. Experiment with Gouda, Monterey Jack, or even paneer itself for a truly unique twist. Finally, bring the two slices together, gently pressing them to form a harmonious marriage of textures and flavors. This step encapsulates the essence of a well-balanced paneer cheese sandwich, setting the stage for a symphony of culinary delight.

            1. The Art of Heat: Mastering the “How to Make Paneer Sandwich” Technique 

            The moment of truth arrives! To transform your creation into golden perfection, heat up a pan or your trusty griddle. Butter one side of your sandwich – remember, fat is flavor! Carefully place it on the hot surface, letting the sizzling magic begin. As the bread gets crisp and golden brown, resist the urge to peek – let the anticipation build! Flip the sandwich, spreading butter on the other side for even more deliciousness. Cook until both sides are kissed by heat, achieving that irresistible crispy-yet-soft texture. This is where the art of sandwich-making shines, and you’re the maestro!

            1. The Grand Finale: Elevating Your Paneer Cheese Sandwich 

            The final flourish! Take your masterpiece off the heat and let it rest for a moment. As you do, spread a thin layer of butter on the untouched side, allowing it to melt and mingle with the golden crust. This adds a touch of luxurious richness, elevating your paneer cheese sandwich to a level of indulgence that is hard to resist. Now, the grand unveiling: cut your creation in half, releasing the enticing aroma of warm bread, spiced paneer, and melty cheese. Each bite is a symphony of textures and flavors, a delightful interplay between the creamy paneer, the tangy cheese, the crisp bread, and the burst of spices. Savor each mouthful, knowing you’ve conquered the art of the paneer sandwich.

            Beyond the Recipe: Exploring Your Culinary Canvas 

            Remember, the paneer sandwich recipe is just a starting point. Don’t be afraid to experiment with different spices, cheeses, and even vegetables like chopped bell peppers, or sliced cucumbers. Add a dollop of mint chutney for a burst of freshness, or a drizzle of tamarind chutney for a tangy twist. Explore the endless possibilities and create your own signature paneer sandwich masterpiece.

            With each bite, you’ll not only be satisfying your hunger but also embarking on a delicious journey of culinary discovery. So, grab your ingredients, unleash your creativity, and conquer the world of the paneer sandwich, one flavorful creation at a time!

            If you liked this recipe you must try these quick & easy recipe too: Grilled Caprese Sandwich, Spicy Chickpea Patty Sandwich, Grilled Potato Sandwich, Dabeli Spicy Potato Sandwich & Falafel Sandwich

          • Paneer Bhurji

            Paneer Bhurji

            Paneer Bhurji

            Paneer Bhurji

            Paneer bhurji is a delightful and spicy paneer dish. Paneer bhurji is a quick and easy recipe to make, made from crumbled paneer simmered in spicy tomato gravy. Paneer bhurji tastes great with roti, paratha, or even with regular bread! This is also makes a good stuffing for dosas or vegetable Frankie rolls.
            5 from 1 vote
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            Course paneer
            Cuisine Indian
            Servings 2 people

            Ingredients
              

            • 1 cup paneer cut in small pieces
            • 1 cup tomatoes chopped
            • 1/2 cup green peas, I am using frozen green peas
            • 2 tablespoons oil
            • 1/2 tsp cumin seeds (jeera)
            • 2 bay leaves
            • 1 tablespoon finely chopped green chilies
            • 2 teaspoon coriander powder (dhania)
            • 1/2 tsp chili powder
            • 1 teaspoon salt
            • 1/2 teaspoon sugar
            • 1/4 teaspoon garam masala
            • 2 tablespoons finely chopped coriander (dhania)

            Instructions
             

            • Soak the paneer in hot water with 1/4 teaspoon of salt for five minutes. Drain the water and crumbled the paneer. This process will make the paneer soft, if you are using the fresh paneer skip this step. Set aside.
            • Heat the oil in sauce pan over medium heat; after oil is moderately hot add cumin seeds.
            • After the seeds crack add green peas, and green chili stir for about one minute. Add tomatoes, coriander, salt, sugar and red chili powder, stir and mix well. Cover the pan and cook for 3-4 minutes till the tomatoes and peas becomes soft.
            • Add paneer stir and cook for 1-2 minutes. Don’t cook the paneer for a long time as paneer will lose the softness. If it is too dry add few spoons of water. Lastly add chopped coriander leaves to paneer bhurji and mix.
            • Serve paneer bhurji with rotis, plain parathas or with a toast.

            Notes

            Notes, if you are using the paneer bhurji for stuffing then don’t the water, bhurji should be dry in texture.
            Tried this recipe?Let us know how it was!

            Paneer Bhurji Recipe: Crafting the Perfect Indian-Style Dish

            Indulge in the savory goodness of vegetables sauteed paneer Bhurji, a quick & easy party recipe. This delightful, spicy dish features crumbled paneer simmered in a flavorful, gluten-free tomato gravy. Elevate your dining experience with this quick and easy paneer delight!

            Step 1: Soaking and Crumbling Paneer for Paneer Bhurji

            In the first phase of understanding how to make Paneer Bhurji, immerse the paneer in hot water with a quarter teaspoon of salt for five minutes. This crucial soaking process contributes to the softness of the paneer, a key aspect of the authentic paneer bhurji Indian style. Following this, carefully drain the water and proceed to crumble the paneer, enhancing the overall texture of the dish.

            Step 2: Sautéing Cumin Seeds and Building Flavor in Paneer Bhurji Recipe

            As you embark on the journey of preparing this delectable paneer bhurji Indian style, heat oil in a saucepan over medium heat. Once the oil reaches the desired temperature, introduce cumin seeds, infusing the dish with a distinct aroma. Let the seeds crackle, then add green peas and green chili, stirring for about a minute. This process forms the flavorful foundation of the paneer bhurji recipe.

            Step 3: Cooking Tomatoes, Spices, and Peas for Paneer Bhurji

            Continuing the exploration of how to make paneer bhurji, incorporate tomatoes, coriander, salt, sugar, and red chili powder into the pan. Thoroughly mix these ingredients to coat the vegetables, creating a harmonious blend of spices in your paneer bhurji Indian style. Cover the pan and allow the mixture to cook for 3-4 minutes, ensuring the tomatoes and peas reach a soft, succulent state.

            Step 4: Incorporating Paneer and Finalizing Paneer Bhurji Recipe

            Now, in the heart of the paneer bhurji recipe, gently introduce the crumbled paneer into the aromatic mixture. Stir it delicately, ensuring an even distribution throughout the dish. Cook for a brief 1-2 minutes, being mindful not to overcook the paneer as it might compromise its softness. If needed, add a few spoons of water to maintain the desired consistency. For the finishing touch, generously sprinkle chopped coriander leaves into the paneer bhurji Indian style, elevating the flavors to perfection.

            Step 5: Serving the Versatile Paneer Bhurji

            As you present your culinary creation, serve the paneer bhurji with rotis, plain parathas, or toast. The adaptability of this dish makes it a delightful addition to any meal. Whether enjoyed on its own or used as a stuffing, it is recommended to maintain a dry texture if you plan to utilize the paneer bhurji Indian style for stuffing purposes.

            If you liked the recipe of Paneer Bhurji you may also try: Spinach Kofta Curry, Urad Dal Kachori, Hara Bhara Kabab, Cocktail Green Peas Samosa & Paneer Makhani

          • Pita Sandwich with homemade Hummus spread

            Pita Sandwich with homemade Hummus spread

            Recipe submitted by Sonal

            Pita Sandwich with homemade Hummus spread

            Pita Sandwich with homemade Hummus spread

            Pita Sandwich with homemade Hummus spread is a happy, healthy, quick and delicious sandwich! This is one of my favorites.
            No ratings yet
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            Course sandwiches
            Cuisine Indian

            Ingredients
              

            for Sandwich

            • Pocket pita bread – cut into half
            • 1 Cheddar cheese slice (optional)
            • 2 tablespoons Hummus
            • 1/4 cup Alfalfa sprouts
            • 2 slices Avocado
            • 2 slices Tomato
            • 2 slices Cucumber
            • 1 leaf Lettuce
            • 1-2 small slices Jalapeno (optional) – deseeded, cut
            • 1/4 teaspoon Olive oil

            for Hummus

            • 2 1/2 cups Garbanzo beans
            • 3-4 tablespoon Tahini
            • 2 tablespoons Olive oil
            • 2 tablespoons Lemon juice
            • 4 cloves Garlic
            • 1 tablespoon Coriander powder
            • Salt – to taste
            • no more than 1/2 cup Water – as necessary

            Instructions
             

            First Make hummus as follows:

            • Soak garbanzo beans overnight (or use canned garbanzo beans, for which, no soaking required).
            • If using fresh, add some salt and pressure cook until soft.
            • Puree the garbanzo beans in a blender, gradually adding, tahini paste (available in most grocery stores), peeled garlic, coriander powder, salt (if needed), lemon juice, and water, one after the other.
            • The mixture can be made either very smooth or a little coarse.
            • Remove it in a bowl, add olive oil, mix.

            Now, assemble the Sandwich:

            • Cut the pocket pita bread into half, make pocket and put the cheese slice inside.
            • Brush the top of the pita bread with olive oil (optional)
            • Heat it for a few minutes in toaster oven, till the cheese starts melting.
            • Remove from the toaster, spread hummus, add lettuce, tomato, cucumber, avocado slices and alfafa sprouts and top it with jalapeño (optional).
            • Optionally, if packing for office/school tiffin, can keep the hummus spread and veggies on the side, and put it in sandwich when eating. This keeps the sandwich crisp and fresh.

            Notes

            Makes a very happy, healthy, cute looking sandwich for children’s school tiffin.
            Tried this recipe?Let us know how it was!

          • Bread Paneer Rolls

            Bread Paneer Rolls

            Bread Paneer Rolls

            Bread Paneer Rolls

            Spicy bread Paneer rolls are great as an appetizer and a tasty compliment for afternoon tea. This is very easy and quick recipe to make. Paneer, is an Indian cheese also known as chena that is liked by all and used in many dishes. Bread paneer rolls are made with spiced paneer rolled in bread.
            No ratings yet
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            Prep Time 10 minutes
            Cook Time 10 minutes
            Total Time 20 minutes
            Course Appetizer
            Cuisine Indian
            Servings 3 people

            Ingredients
              

            • 6 slice soft white bread
            • 1 cup shredded paneer available in Indian grocery stores
            • 1/2 tsp salt
            • 1/2 tsp cumin seeds jeera
            • 1/8 tsp black pepper
            • 1 tsp ginger finely shredded adrak
            • 2 tbsp cilantro finely chopped hara dhania
            • 1 tsp green chili finely chopped
            • 2 tbsp hot milk, use as needed
            • 2 tbsp melted butter

            Instructions
             

            • Mix well all the filling ingredients, except milk. The texture of the mix should be soft enough to spread on bread. If needed add milk as needed. Set aside.
            • Trim the edges of the bread slices. Roll the bread very thin using rolling pin. Spread a thin layer of the mix over ¾ of the bread slice, and roll it into a cylinder, making sure ends are sealed, if needed brush the edges with water.
            • Lightly butter all around and grill on skillet over medium heat. Keep turning them, making sure rolls are evenly browned all around.
            • Serve them hot or at room temperature they taste great. You can also slice them in two to three pieces.

            Notes

            Variations
            Instead of paneer you can also use the boiled mashed potato with same spices.
            Keyword Healthy Snack, Kid Friendly, Lunch Box, Snack
            Tried this recipe?Let us know how it was!

          • Besan Ki Roti

            Besan Ki Roti

            Besan Roti

            Besan Ki Roti

            Besan Roti is very flavorful and healthy flat bread, high in protein and gluten free. Besan roti can be served with dal and leafy green vegetables like spinach or with yogurt.
            5 from 1 vote
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            Course Bread
            Cuisine Indian
            Servings 6 people

            Ingredients
              

            Ingredients:

            • 2 cups besan gram flour (available in Indian grocery stores)
            • 2 tablespoons oil
            • 2 tablespoons yogurt (dahi)
            • 1/2 teaspoon salt
            • 1/2 teaspoon chili flakes
            • 1-1/2  tablespoon dry fenugreek leaves (kasoori mathi)
            • Pinch of asafetida (hing)
            • Approx. ¼ cup of water use as needed
            • ¼ cup rice flour for rolling the roti
            • Approx. 2 tablespoons butter or ghee (clarified butter)

            Instructions
             

            Method

            • Combine all the dry ingredients in a bowl mix it well. Add oil and yogurt to the mixture and mix. This will become very crumbly. Oil the palm to make the dough as it will be very sticky. Add water as needed to make the firm dough.
            • Keep the dough aside and cover with damp cloth. Let the dough rest for at least ten minutes or more.
            • Divide the dough in 6 equal parts. Make them in smooth balls.
            • Take one ball press it in rice flour from both sides and roll into about 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with rice flour.
            • Heat the skillet over medium high heat. Note: Heavy skillet works best.
            • Place the rolled roti on skillet. In few seconds roti will start changing color, turn roti over, both sides of roti will have few light brown spots.
            • Next place the roti on open burner using tong. The top part of roti should be down. Note: if you have gas stove you can put roti directly over high flames but if you have electric stove use cake cooling rack or similar over the burner so roti does not touch burner coil directly.
            • Grill the roti from both sides using tong until roti has golden brown spots both sides. Bottom part of roti should be up for serving brush the roti with ghee or butter.
            • Keep Besan Roti’s in a covered container or wrap them in aluminum foil. (Besan Roti becomes dry when they come to room temperature)
            Tried this recipe?Let us know how it was!

          • Puran Poli – Sweet Flatbread

            Puran Poli – Sweet Flatbread

            Puran Poli

            Puran Poli – Sweet Flatbread

            Puran Poli is a sweet flat bread with a sweet dal lentil filling. This is a popular bread in the states of Gujarat and Maharashtra. Puran poli is a wonderful breakfast dish, and can also be served as a snack.
            5 from 1 vote
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            Course Bread
            Cuisine Indian
            Servings 10 Puran Poli

            Ingredients
              

            Ingredients:

            • 1/2 cup of whole wheat flour (atta)
            • ¼ cup all-purpose/plain flour (Maida)
            • 2 tablespoons oil
            • Approximately 1/3 cup water

            Filling

            • ¾ cup Toor dal (Ahrar dal) (available in Indian grocery stores)
            • 1 cup sugar
            • ½ teaspoon turmeric
            • 1 teaspoon cardamom powder (elaichi)
            • ¼ teaspoon nutmeg (jaiphal)

            Also Needed

            • Approximately 3 tablespoons oil
            • Approximately ½ cup of dry whole wheat to roll the bread

            Instructions
             

            Filling

            • Wash and soak the toor dal in two cups of water for at least four hours. Dal will double in volume after soaking. Discard any remaining water.
            • Add toor dal and turmeric to two cups of water and cook in a heavy pan over medium-high heat. When dal boils, remove the yellow foam from the top. Reduce the heat to medium and cover the pan.
            • Let it cook for 25 minutes, adding more water if needed. Dal should be very soft and mushy.
            • Add sugar and cook until the dal looks like paste and starts to hold together. Add cardamom and nutmeg powder and mix well. The dal filling will be very soft and sticky.

            Dough

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

            Making Puran Poli

            • Divide both the dough and the dal filling into ten equal parts. The parts of the dal filling should be about 2½ times that of the dough balls.
            • Roll the dough balls into 2½”-diameter circles. Place one part of the filling in the center of each. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all ten balls. Let the filled balls settle for three to four minutes.
            • Heat the skillet on medium-high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
            • Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour.
            • Lay the balls on the sealed side up and lightly press them into circles about 2” in diameter. Roll the balls gently into 5” circles. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole wheat flour on both sides of the semi-rolled puran poli.
            • Place the Puran poli in the skillet. When it starts to change color, flip it over. You will notice some golden-brown spots.
            • After a few seconds, spread one teaspoon of oil on the puran poli. Flip them again and lightly press the puffed areas with a spatula. Flip again, and press with the spatula making sure the puran poli are golden-brown on both sides.
            • Repeat the same process for the remaining.
            • Puran poli is ready to be served and it tastes best when eaten hot.

            Notes

            Tips

            1. When cooking the dal, use a large pot to prevent it from boiling over, as this can happen very easily.
            2. Cooked Puran Poli can be stored for a week in the refrigerator.  Re-heat over a skillet or in the toaster oven.
            Variation
            Puran Poli can be prepared using Chana dal, however, it has to be cooked for a slightly longer time.   
            Tried this recipe?Let us know how it was!

          • Mixed Sprouts and Arugula Green Salad with White Bean Dressing

            Mixed Sprouts and Arugula Green Salad with White Bean Dressing

            Recipe submitted by Charu Nagi

            Mixed Sprouts and Arugula Green Salad with White Bean Dressing

            Mixed Sprouts and Arugula Green Salad with White Bean Dressing

            My recipe for this month's contest is Mixed Sprouts and Arugula Green Salad with White Bean Dressing. I have been following your website for some time and I learned many recipes from you (as well as recipes from every month contest winners). This time I got chance to participate in the contest and I am very excited. This is a healthy vegan salad with all the right nutrients to give a boost to ones health.
            No ratings yet
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            Course Salad
            Cuisine Indian
            Servings 3 people

            Ingredients
              

            Ingredients:

            • 4-5 tablespoon Quarter cup sprouted Kala channa (Bengal gram)
            • Quarter cup sprouted Red Kidney beans
            • Quarter cup sprouted Black beans
            • Quarter cup sprouted Moong beans
            • 10 cherry tomatoes cut into two pieces
            • 1/2 cup Red Cabbage chopped
            • 1/4 cup of Poblano Pepper chopped bite size
            • 1 carrot cut into bite size
            • 2 Sweet Red Mini peppers chopped into bite size
            • 2 Sweet Yellow Mini peppers chopped into bite size
            • 2 Sweet Orange Mini peppers chopped into bite size
            • 1 seeded and chopped green chili
            • 1 stick of celery chopped
            • 1 small Mexican mango cut into bite size
            • 2 cup of arugula green (I also mixed a small amount of watercress green)
            • 1 teaspoon of olive oil
            • 1 teaspoon of cumin seed

            For Salad Dressing:

            • 4-5 tablespoon Quarter cup white beans washed and soaked in about 1 cups of water overnight.
            • 1/2 tablespoon black pepper
            • 1 and 1/2 teaspoon Salt, adjust to taste
            • 1 teaspoon Red chilly powder
            • 1/2 tablespoon vinegar
            • 10 dashes of Balsamic vinegar
            • 1 tablespoon lemon juice, adjust to taste
            • 1 tablespoon ginger juice or adjust to taste
            • 2 tablespoon olive oil
            • 1 Orange
            • 1 Zest of orange
            • 1/2 Zest of Lemon
            • Sweet Mini peppers – 1/2 of Red, 1/2 of Yellow and 1/2 of Orange, chopped very finely.
            • 1 and 1/2 tablespoon fresh Dill
            • 1/2 cup of water

            For Garnish

            • Slices Cucumbers, Radish, and Carrot

            Instructions
             

            For Dressing

            • Drain the white bean and wash it.
            • In a pressure cooker add white beans with 1 and 1/2 cup of water.
            • As pressure cooker starts steaming turn the heat down to medium low, cook for about 10- 12 minutes.
            • Turn off the heat and wait for 10 min. Now open cooker and check white bean, they should be soft. Drain the white beans and allow it to cool for 10 -15 min.
            • Next, in a food processor add white bean, 2 tablespoon of olive oil and 3 tablespoons of water. Make a paste.
            • In bowl add white bean paste and add rest of water to make it dressing like consistency (this depends upon one's own choice).
            • Next add orange zest and the juice of a orange. Stir.
            • Now add lemon zest, lemon juice, ginger juice, vinegar, Balsamic vinegar . Stir.
            • Add the spices, salt, red chilly powder, black pepper. Stir.
            • Now add Mini peppers and Dill. Mix well and keep aside.

            For Salad

            • Cook sprouts bean separately in 1/4 cup of water.
            • First, in a saucepan boil red kidney bean sprouts for 10 – 12 mins. Drain and keep it aside.
            • Next boil black beans sprouts for about 10 – 12 mins. Drain and keep it aside.
            • Next cook the kala channa sprouts for about 8-10 min. Drain and keep it aside.
            • Next cook the moong sprouts for 5 min. Drain and keep it aside.
            • Let the sprouts cool to room temperature.
            • Heat oil in pan on medium heat, add cumin seeds.
            • After cumin seeds crack, add all three color of mini peppers and poblano pepper. Cook for 1 min to bring out its sweet flavor. Turn off the heat.
            • Next add, all the sprouts, celery, red cabbage, cherry tomatoes, mango, carrot, green chilly. Mix it well.
            • In a plate arrange 1/2 cup of greens, for one serving. On top of green add the mixed sprouts. Now pour the dressing.
            • Garnish with carrots ribbons on top of salad and arrange cucumber and radish. Pour some more dressing.
            • Serve and Enjoy!

            Notes

            Serving Suggestions
            1. May mix all the dressing at once or may pour some over the salad.
            2. This salad could be served as side dish or can be eaten as a main dish.
             
            Tips
            • Pour some dressing over cucumber and garnish with some finely chopped mixed mini pepper, to make it pretty looking. (as shown in the picture.)
             
            Notes:
            • It is important to boil black and red kidney beans for at least 10 mins and also to discard the water to remove toxins.
            • Sprouts were made following Manjula’s recipe of Sprouted Moong Salad.
            Tried this recipe?Let us know how it was!