Manjula's Kitchen

Tag: Vegan Bread

Exploring the World of Vegan Bread
The world of vegan bread is as diverse and delicious as any other type of bread. With a variety of ingredients and techniques, making vegan bread can be both fun and rewarding. Whether you’re looking for the best vegan bread, searching for simple vegan bread recipes, or curious about how to make vegan bread, this guide has got you covered.
What is Vegan Bread?
Vegan food recipes consist of Vegan bread that is made without any animal products. This means no dairy, eggs, honey, or any other animal-derived ingredients. Instead, vegan bread relies on plant-based ingredients to achieve the same delicious results.
Benefits of Vegan Bread

Healthier Ingredients: Many vegan bread recipes use whole grains, seeds, and nuts, making them higher in fiber and nutrients.
Allergen-Friendly: Vegan bread is suitable for those with dairy or egg allergies.
Ethical and Sustainable: Choosing vegan bread supports animal welfare and reduces environmental impact.

Popular Types of Vegan Bread
Lets explore a plethora of recipes on bread beyond indian flatbread recipes which are exciting and amazing to try. 
1. Whole Wheat Bread
Whole wheat bread is a staple in many households. It’s made using whole wheat flour, which retains more nutrients and fiber compared to white flour. This makes it a healthier choice and one of the best vegan bread options.
2. Sourdough Bread
Sourdough bread is known for its tangy flavor and chewy texture. It’s made using a natural fermentation process, which not only enhances the flavor but also makes the bread easier to digest.
3. Rye Bread
Rye bread, made with rye flour, is dense and has a slightly sour taste. It’s a great source of fiber and is often considered one of the best vegan bread options for those looking for a heartier loaf.
Easy Vegan Bread Recipes
4. Classic White Bread
For those new to baking, a classic white bread can be an easy vegan bread recipe to start with. Using simple ingredients like flour, water, yeast, and a bit of sugar, this bread is soft and perfect for making Indian sandwich.
5. Banana Bread
Banana bread is a favorite among many. It’s naturally sweetened with ripe bananas and can be made healthier by adding nuts or seeds. This makes it a perfect easy vegan bread recipe for those with a sweet tooth.
6. Zucchini Bread
Zucchini bread is moist and packed with nutrients. The zucchini adds a subtle flavor and keeps the bread moist without the need for eggs or dairy.
How to Make Vegan Bread
Making vegan bread is similar to making any other type of bread. Here are some tips to ensure your bread turns out perfect every time:

Use Quality Ingredients: The quality of your flour and yeast can significantly impact the taste and texture of your bread.
Proper Kneading: Kneading develops the gluten in the dough, giving the bread its structure. Knead the dough until it’s smooth and elastic.
Correct Proofing: Let the dough rise in a warm, draft-free area until it doubles in size. This step is crucial for a light and airy loaf.
Baking at the Right Temperature: Preheat your oven and bake the bread until it’s golden brown and sounds hollow when tapped.

Best Vegan Bread Recipes
7. Multigrain Bread
Multigrain bread is made with a mix of different grains and seeds. It’s one of the best vegan bread options for those looking for a nutritious and hearty loaf.
8. Oat Bread
Oat bread incorporates oats into the dough, adding a unique texture and flavor. It’s also a great source of fiber and nutrients.
9. Herb Bread
Herb bread is flavored with a variety of fresh or dried herbs. It’s perfect for pairing with soups and salads or enjoying on its own.
FAQs about Vegan Bread
What is vegan bread? 
Vegan bread is bread made without any animal products, such as dairy, eggs, or honey thus they also come under low carb recipes.
How to make vegan bread? 
Making vegan bread involves using plant-based ingredients like flour, water, yeast, and plant-based milk or oils. Proper kneading, proofing, and baking are essential steps.
What are some easy vegan bread recipes? 
Some easy vegan bread recipes include classic white bread, banana bread, and zucchini bread. These recipes use simple ingredients and are easy to follow.
What is the best vegan bread? 
The best vegan bread depends on personal preference. Whole wheat, sourdough, and rye bread are popular choices due to their flavor and nutritional benefits.
How to make the best vegan bread? 
To make the best vegan bread, use quality ingredients, knead the dough properly, allow it to proof correctly, and bake at the right temperature.
Conclusion
Exploring the world of vegan bread opens up a variety of delicious and healthy options. From whole wheat to sourdough, there are many types of vegan bread to enjoy. With the right ingredients and techniques, making vegan bread can be a rewarding experience. 

Whether you’re looking for the best vegan bread, searching for easy vegan bread recipes, or curious about how to make vegan bread, this guide provides all the information you need. 

For more exciting vegan bread recipes and tips, visit Manjula’s Kitchen and discover the joy of Indian vegetarian and vegan cooking. Enjoy the process of baking and savoring your homemade vegan bread!

  • Spinach Almond Paratha

    Spinach Almond Paratha

    palak paratha

    Spinach Almond Paratha

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

    Ingredients
      

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

    Instructions
     

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

    Notes

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

    Introduction

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

    The Essence of Spinach Almond Paratha

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

    Origin and Popularity

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

    Why You’ll Love This Recipe

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

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

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

    Variations of Parathas

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

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

    Serving Suggestions

    Spinach almond paratha can be enjoyed in various ways:

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

    Tips and Tricks

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

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

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

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

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

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

    FAQs

    Can I Use Frozen Spinach?

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

    How Long Does Spinach Almond Paratha Last?

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

    Can I Freeze the Dough?

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

    Is This Recipe Vegan?

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

    Can I Add Other Ingredients?

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

  • Lacha Paratha

    Lacha Paratha

    Lacha Paratha

    Lacha Paratha

    Lacha Paratha is whole wheat layered crispy flat bread. Lacha Paratha is a treat with any meal and can be served with any gravy based dish of your choice.
    No ratings yet
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    Course Bread
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup whole wheat flour
    • 1 tbsp oil
    • 1/2 tbsp salt
    • Approx.1/2 cup water lukewarm
    • 1/4 cup whole wheat flour (atta) to help rolling
    • Approx. 2 tbsp oil for cooking

    Instructions
     

    • In a bowl mix the flour, salt, and oil. Add ¼ cup water and mix well. Add the remaining water as needed to make the dough smooth and pliable. Knead the dough on a lightly greased surface. Cover the dough and set aside for at least fifteen minutes.
    • Knead the dough again before rolling the paratha and divide into three equal parts.
    • Take one part of the dough and lightly press on both sides on a surface covered with dry whole wheat flour. Roll the dough into nine-inch-diameter circles, or as thin you can roll. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry flour on both sides of the semi-rolled paratha.
    • Generously spread the oil over rolled paratha about ½ teaspoon with your fingers or brush, sprinkle approx. 2 teaspoon of flour over oiled paratha and spread evenly over whole surface.
    • Start making small pleat-like folds, about ½ inch wide, starting from one side of the circle and working toward the other side. The more pleats you make, the more layers the paratha will have. You will end up with a long, narrow strip.
    • Form the pleated paratha into pinwheel; Press both sides lightly in dry flour.
    • Roll the pinwheel with a light hand into a circle approx. seven inches in diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
    • Heat a heavy skillet over medium heat. To test, sprinkle the skillet with a few drops of water. The water should sizzle.
    • Place the paratha in the skillet. After a few seconds, the parathas will start to change color and begin to look dry.  Wait half a minute, and then turn the parathas over. Let it cook for few seconds from other side.
    • Spread one teaspoon of oil over the parathe and turn it over. Cook the Paratha from both sides pressing with spatula to light brown color.
    • Repeat the same process for remaining paratha.
    • Lacha Paratha is ready to serve it taste best hot. Serve the Paratha with any gravy based dish.
    Tried this recipe?Let us know how it was!

    What is Laacha Paratha?

    Laacha paratha is a type of layered flatbread made from whole wheat flour. The layers are achieved by rolling the dough with oil or ghee, creating a distinct flaky texture that is both crispy and soft.

    The History of Laacha Paratha

    Originating from North India, laacha paratha has been a beloved bread for centuries. Its unique layered structure distinguishes it from other types of Indian bread, making it a favorite accompaniment for rich and flavorful curries.

    Health Benefits of Laacha Paratha

    While laacha paratha is often enjoyed as a treat due to its richness, it also offers some nutritional benefits. Made from whole wheat flour, it provides fiber, protein, and essential nutrients, making it a healthier alternative to refined flour breads.

    Techniques for Making Perfect Laacha Paratha

    1. Dough Preparation: Mix whole wheat flour with water, salt, and a bit of oil to form a smooth, pliable dough. Let it rest for at least 30 minutes.
    2. Rolling the Dough: Roll the dough into thin layers, applying oil or ghee between layers to achieve the flaky texture.
    3. Cooking: Cook the paratha on a hot griddle until golden brown and crispy, flipping to cook both sides evenly.

    Variations of Laacha Paratha

    While the traditional laacha paratha is made with whole wheat flour, there are several variations:

    • Stuffed Laacha Paratha: Filled with spiced vegetables, paneer, or lentils.
    • Masala Laacha Paratha: Incorporating spices and herbs into the dough for added flavor.

    Serving Suggestions for Laacha Paratha

    Laacha paratha pairs well with a variety of Indian dishes. Here are some popular options:

    • Curries: Serve with rich, creamy curries like paneer butter masala or chana masala.
    • Raitas: Accompany with cooling yogurt-based raitas.
    • Pickles and Chutneys: Add a tangy, spicy element with Indian pickles and chutneys.

    Laacha Paratha for Special Occasions

    Laacha paratha is often made for special occasions and festive meals. Its intricate preparation and delicious taste make it a standout dish for celebrations.

    Storing and Reheating Laacha Paratha

    Laacha paratha can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm on a griddle or in the microwave.

    Tips for Perfect Laacha Paratha

    • Use fresh, high-quality ingredients for the best flavor.
    • Ensure the dough is well-rested and pliable.
    • Cook on a hot griddle to achieve the perfect crispy texture.

    Incorporating Laacha Paratha into Your Diet

    While laacha paratha is best enjoyed in moderation, it can be a delightful addition to a balanced diet. Pair it with nutrient-rich dishes to create a satisfying meal.

    FAQs

    What is the difference between laacha paratha and regular paratha? Laacha paratha has multiple layers, giving it a flaky texture, while regular paratha is usually single-layered and softer.

    Can laacha paratha be made with gluten-free flour? Yes, gluten-free flour can be used, but the texture may differ from traditional laacha paratha.

    How can I make laacha paratha vegan? Use vegetable oil instead of ghee to make vegan laacha paratha.

    Can I freeze laacha paratha? Yes, cooked laacha paratha can be frozen and reheated as needed.

    Is laacha paratha healthy? Laacha paratha made with whole wheat flour provides fiber and nutrients, but should be enjoyed in moderation due to its high fat content.

    What dishes go best with laacha paratha? Laacha paratha pairs well with rich curries, yogurt-based raitas, and spicy chutneys.

    Conclusion

    Laacha paratha is a beloved Indian flatbread that offers a unique, flaky texture and delicious taste. Whether enjoyed with a spicy curry or a simple raita, this versatile bread is sure to become a favorite in your kitchen. Follow the tips and techniques outlined in this guide to master the art of making perfect laacha paratha.

    Similar Recipes from Manjula’s Kitchen: Aloo Paratha, Gobi Paratha, Paneer Paratha, Methi Thepla 

  • Rava Dosa

    Rava Dosa

    Rava Dosa

    Rava Dosa (South Indian Delicacy)

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

    Ingredients
      

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

    Instructions
     

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

    Notes

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

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

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

    Mixing the Flours: Crafting the Perfect Rava Dosa Batter 

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

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

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

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

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

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

    Sizzling Skillet: Setting the Stage for Rava Dosa Magic 

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

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

    Artful Pouring: Creating the Signature Look of Rava Dosa 

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

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

    Crispy Transformation: Cooking Your Rava Dosa to Perfection 

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

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

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

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

    Serving Suggestions: Enhancing the Rava Dosa Experience 

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

  • Aloo Naan

    Aloo Naan

     

    Aloo Naan

    Aloo Naan (Stuffed Potato Naan)

    Naan is very popular bread. This recipe is a tasty twist to naan stuffed with spicy mashed potatoes. Aloo naan can be served by itself or any gravy based vegetable dish.
    5 from 2 votes
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    Course Bread
    Cuisine Indian
    Servings 0

    Ingredients
      

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

    Instructions
     

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

    Notes

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

    Battura

    Battura (Fried Puffed Bread)

    Battura-(Chola Battura)

    Battura is fried puffed bread traditionally served with chola (chickpeas). The combination, called Chola Batura, is a popular snack from the state of Punjab. Chola Batura is a popular appetizer dish among youngsters.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    For Rising the dough 3 hours
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups all-purpose flour plain flour or maida
    • 2 tbsp sooji semolina flour
    • 2 tbsp yeast
    • 1 tsp sugar
    • 1 tsp salt
    • 3 tbsp yogurt dahai, curd
    • 2 tbsp oil
    • 3/4 cup lukewarm water , use as needed

    Also need

    • 1/4 cup flour for rolling
    • oil to fry

    Instructions
     

    • Dissolve yeast in lukewarm water. Let it sit ten minutes or until the mixture becomes frothy.
    • Add sooji, sugar, and salt to the all-purpose flour and mix well. Add oil, yogurt, sugar and yeast water mix well. add water as needed to make soft pliable dough. 
    • Cover the dough and keep in a warm place three to four hours. The dough should nearly double in volume.
    • Knead the dough and divide into 8 equal parts. Shape dough into balls and roll into six- to seven circles. Dust lightly with dry flour to help with the rolling.
    • Heat  about 1″ of oil in a frying pan on high heat. Batura should be fried in very hot oil. To test, place a small piece of dough in the oil. The dough should float to the top and be light in color.
    • Place the one batura in the frying pan and press it with a skimmer it will puff up like a ball. Turn and cook until light creamy brown on both sides. Take the batura out and place them on paper towels to absorb the excess oil. Repeat for the remaining baturas.

    Notes

    Notes
    Be sure to fry baturas in hot oil. If the oil is not hot enough, the baturas will be greasy.
    Serving Suggestions
    I like to serve baturas with Punjabi Chola or Palak Paneer
    Keyword Chola Battura, Kid Friendly, Street Food
    Tried this recipe?Let us know how it was!

    Fluffy and Delicious Bhatura

    Bhatura is a fluffy and soft Indian fried bread that is often enjoyed with chole (spiced chickpeas). This bhatura recipe is easy to follow and results in perfectly puffed bread that is crispy on the outside and soft on the inside. Bhatura is a popular dish in North Indian cuisine and is often served for breakfast or as a hearty meal.

    The Essence of Bhatura

    The essence of bhatura lies in its fluffy texture and rich flavor. Made with a combination of all-purpose flour, yogurt, and a few simple ingredients, this bread is deep-fried to golden perfection. The yogurt helps in fermentation, giving the bhatura its characteristic softness and slight tanginess. This Indian fried bread is a delightful treat that pairs wonderfully with a variety of curries and dishes.

    Origin and Popularity

    Bhatura, also known as bhature, is a traditional bread from North India. It is especially popular in Punjab and Delhi, where it is often served as chole bhature – a combination of bhatura and spicy chickpeas. This dish is enjoyed for its rich flavors and satisfying texture, making it a favorite among both children and adults. The popularity of bhatura has spread across India and beyond, making it a beloved dish in many households.

    Why You’ll Love This Recipe

    • Fluffy and Soft: The perfect texture makes this bread irresistible.
    • Easy to Make: Simple ingredients and straightforward steps.
    • Versatile: Can be paired with a variety of dishes.
    • Perfect for Special Occasions: Ideal for breakfast, lunch, or festive meals.

    Variations of Vegetable Dry Recipes

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy with your fluffy bhatura. Here are some related dishes that you might find interesting:

    1. Rajma (Kidney Bean Curry): A hearty and comforting curry made with kidney beans, cooked in a flavorful tomato-based gravy.
    2. Masoor Dal: A simple and nutritious red lentil soup, seasoned with spices and perfect for a light meal.  
    3. Bhindi Masala: Spiced okra stir-fry, a quick and tasty dish that pairs well with roti or rice.
    4. Matar Paneer: Peas and cottage cheese cooked in a tomato-based gravy, a classic North Indian dish.
    5. Aloo Tikki: Spiced potato patties that are crispy on the outside and soft on the inside, perfect as a snack or appetiser. Recipe: 

    Serving Suggestions

    Bhatura can be enjoyed in various ways:

    • With Chole: The classic combination of bhature and spicy chickpeas.
    • With Curries: Pair with rich and flavorful curries like paneer butter masala or dal makhani.
    • As a Snack: Enjoy with a cup of chai and some pickles.
    • With Raita: Serve with a side of cool yogurt raita to balance the richness.

    Tips and Tricks

    To perfect your bhatura recipe, consider these helpful tips:

    • Use Fresh Ingredients: Fresh flour and yogurt will enhance the flavor and texture.
    • Knead Well: Knead the dough until it is smooth and elastic.
    • Rest the Dough: Let the dough rest for a few hours to help with fermentation.
    • Fry at the Right Temperature: Ensure the oil is hot enough to puff up the bhatura without burning.

    FAQs

    Can I Use Whole Wheat Flour Instead of All-Purpose Flour? 

    Yes, you can use whole wheat flour for a healthier version, but the texture will be slightly different.

    How Long Should I Let the Dough Rest? 

    Let the dough rest for at least 2-3 hours for better fermentation.

    Can I Bake Bhatura Instead of Frying? 

    Traditional bhatura is fried, but you can try baking them for a healthier option. However, they won’t have the same texture.

    How Do I Store Leftover Bhatura? 

    Store leftover bhatura in an airtight container at room temperature for up to 1 day. Reheat in a preheated oven or on a skillet before serving.

    What Can I Serve with Bhatura? 

    Bhatura pairs well with various curries, pickles, and raita. It is traditionally served with chole, but you can get creative with different accompaniments.

  • Naan – Oven Baked Flat Bread

    Naan – Oven Baked Flat Bread

    Naan Bread

    Naan – Oven Baked Flat Bread

    Naan, the most popular Indian bread in the Western word. Naan can be the main attraction going to an Indian restaurant, naan directly coming from the clay oven “tandoor” taste heavenly. The texture and the earthen aroma from naan! Naan is so easy indian food recipes to just fall in love. My naan recipe uses a regular home oven and a clay pizza stone to give the naan same exposer as a clay oven.
    4.32 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 cups all-purpose flour plain flour, maida
    • 1 tsp active dry yeast
    • 1 tsp salt
    • 1 tsp sugar
    • ⅛ tsp baking soda
    • 2 Tbsp oil canola, vegetable
    • 2 ½ Tbsp plain yogurt curd, dahi
    • ¾ cup lukewarm water use as needed

    Also needed

    • 1 tsp clarified butter (ghee) to butter the Naan
    • ¼ cup All Purpose flour for rolling

    Instructions
     

    • Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
    • Add sugar, salt and baking soda to the flour and mix well.
    • Add the oil and yogurt to make crumbly dough. Add the water/yeast mixture and additional water as needed to make into firm dough. Note: The dough will soften as it rises.
    • Knead the dough until smooth. Cover the dough and keep in a warm place three to four hours, until nearly double in volume.
    • Heat the oven to 500°F with pizza stone (baking stone) approx. thirty minutes, until stone is hot. Using a baking/pizza stone will help to give the naan close to same kind of heat as a clay tandoor. Next turn the oven to high broil.
    • Knead the dough for about one minute. Divide it into six equal parts. Roll each piece of dough, into eight ovals. Dust the surface lightly with dry flour to help with the rolling.
    • Lightly wet your hands and flip the rolled naan between your palms. Place two naan on your baking/pizza stone and put it into the oven.
    • Bake the naan two at a time. The naan will take two to three minutes to cook, depending upon your oven. The baked naan should be golden brown on top.
    • Take naan out of the oven and brush lightly with clear butter or ghee.
    • Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.

    Notes

    If pizza stone is not available, use baking sheet. If using baking sheet, once the top of the naan is cooked, turn them over to cook on the other side.
    Serve naan with popular dishes like Dal Makhani,  Palak Paneer or any vegetable dish.
    Keyword Popular Indian Bread, Resturant Bread, Tandoori Naan
    Tried this recipe?Let us know how it was!

    Making Naan Bread: Homemade Naan

    Indian Naan bread is a staple of Indian cuisine, known for its soft, pillowy texture and delicious flavor. Originating from the Indian subcontinent, naan has gained popularity worldwide and is enjoyed as a versatile accompaniment to various dishes or as a standalone snack. 

    Benefits of Naan Bread:

    1. Versatility: Naan bread is incredibly versatile and can be paired with a wide range of dishes, from rich and spicy curries such as Dal Makhni, Paneer Makhni, Dal Fry or even Paneer Pasanda. Its neutral flavor and soft texture complement both savory and sweet flavors, making it a versatile choice for any meal.
    1. Soft and Fluffy Texture: Naan bread is prized for its soft, fluffy texture, achieved through a combination of leavening agents such as yeast or baking powder and the use of yogurt or milk in the dough. This texture makes naan a delightful accompaniment to curries, as it can be used to scoop up sauces and mop up flavors.
    1. Simple Ingredients: The basic ingredients for naan bread include flour, yeast or baking powder, water, yogurt or milk, salt, and sometimes a little sugar or oil. These simple ingredients result in a delicious and satisfying bread that’s easy to make at home with minimal fuss.

    Variations of Bread:

    1. Roti/Chapati: Roti is also known as chapati. Roti is Indian flat bread made with whole-wheat flour. Roti are served with a variety of cooked vegetables, lentils, and yogurt.
    1. Dal Puri: Dal Puri (fried puffed bread), which consists of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser.
    1. Kulcha: Kulcha is a soft textured flatbread; this is very popular in northern states of India. They can be made in a tandoor (clay oven) or on a skillet. I am using a skillet. Traditionally kulchas are served with spicy chole (chickpeas). 
    1. Lacha Paratha: Lachha Paratha is whole wheat layered flat bread. Lachha Paratha is a treat with any meal and can be served with any gravy base dish of your choice.

    Tips for Making Perfect Naan Bread:

    1. Knead the Dough Thoroughly: Proper kneading is essential for developing gluten in the dough, which gives naan bread its soft and stretchy texture. Knead the dough for at least 5-10 minutes until it becomes smooth and elastic.
    2. Allow Sufficient Resting Time: After kneading, allow the dough to rest for at least 1-2 hours, or until it doubles in size. This resting period allows the yeast to ferment and the flavors to develop, resulting in a light and airy naan bread.
    3. Brush with Ghee or Butter: For added flavor and richness, brush the cooked naan with melted ghee or butter as soon as it comes off the heat. This gives the naan a glossy finish and enhances its aroma and taste.

    FAQs about Naan Bread:

    Can I freeze naan bread? 

    Yes, you can freeze naan bread for later use. Allow the naan to cool completely, then wrap it tightly in plastic wrap or aluminium foil and place it in a freezer-safe bag or container. To reheat, thaw the naan in the refrigerator overnight, then warm it in a hot oven or skillet until heated through.

    Can I make naan bread without yeast?

    Yes, you can make naan bread without yeast by using baking powder or baking soda as a leavening agent. While yeast provides a more traditional flavor and texture, baking powder or baking soda can be used for a quicker and easier alternative.

    Can I make naan bread without yogurt or milk? 

    Yes, you can make vegan naan bread by using plant-based yogurt or milk alternatives such as almond milk, soy milk, or coconut milk. These alternatives provide the necessary moisture and acidity to the dough, resulting in a soft and tender naan bread

    Can I make naan bread on a stovetop? 

    Yes, naan bread can be cooked on a stovetop using a cast-iron skillet or griddle. Simply heat the skillet over medium-high heat and cook the naan for 1-2 minutes on each side, or until puffed up and golden brown.

    Naan bread is a versatile and delicious staple of Indian cuisine that’s beloved for its soft texture and delightful flavor. Whether enjoyed with a hearty curry, as a base for pizza, or as a standalone snack, naan bread never fails to satisfy. 

    With its endless variations and simple preparation, naan bread is a culinary delight that’s sure to please food enthusiasts around the world.

  • Punjabi Aloo Paratha

    Punjabi Aloo Paratha

    A plate of Aloo Paratha topped with a dollop of butter

    Punjabi Aloo Paratha

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

    Equipment

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

    Ingredients
      

    For the Dough

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

    For the Potato Filling

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

    Also need.

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

    Instructions
     

    Making the Dough

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

    Filling

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

    Making paratha

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

    Notes

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

    Methi Bajra Paratha (Millet Gluten Free and Vegan Bread)

    A plate of Methi Bajra Paratha, golden and crispy, garnished with fresh fenugreek leaves

    Methi Bajra Paratha

    Parathas always have been a family-favorite treat. Lately I have been trying to make gluten-free breads. A combination of bajra and besan with methi parathas taste delicious. These spicy Methi Bajra Parathas have a biscuit texture, which makes it very enjoyable. They also pair well with gravy-based dishes like Mixed Dal, Aloo Tamatar or you can serve with plain yogurt. You can enjoy these as a proper meal, or even as a great on-the-go lunch! I also enjoy these parathas with just hot cup of chai.
    This recipe will serve 2, and make 4 Parathas.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Breakfast
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • ½ cup millet flour bajra atta
    • ½ cup besan
    • ½ tsp cumin seeds jeera
    • ½ tsp salt
    • 1 tsp chili flakes
    • ¼ tsp turmeric haldi
    • ⅛ tsp asafetida hing
    • 1 Tbsp sesame seeds til
    • 1 Tbsp oil
    • ¼ cup fenugreek leaves option is using dry leaves
    • ½ cup hot water use as needed

    Also Need

    • 4 tsp oil to cook the parathas

    Instructions
     

    • Mix all the ingredients for paratha together, millet flour, besan. Cumin, salt, chili flakes, turmeric, asafetida, sesame seeds, oil, and fenugreek leaves. Notes: if you don’t have fresh fenugreek leaves use dry methi known as Kasuri Methi.
    • Make the dough using hot water, you will need about 1/2 cup of water. Dough should be firm and pliable. Notes: dough should be prepare just before making paratha.
    • Dived the dough into 4 equal parts, oil your palm and roll them between your palms, to make them round petites.
    • 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.
    • Roll the paratha in about 6” circle, roll them between two pieces of plastic that makes the rolling easy, I am using zip log bag.
    • Place the methi bajra paratha over the skillet. When start to change color, flip it over. You will notice some golden-brown spots.
    • After a few seconds, spread one teaspoon of oil on the aratha. Flip it again and lightly press the with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
    • Repeat same process for the remaining.

    Notes

    Serving suggestions:
    Tried this recipe?Let us know how it was!
  • Rava Uttapam (Instant Sooji Uttapam)

    Rava Uttapam (Instant Sooji Uttapam)

    Rava Uttapam served with green chutney on a white plate

    Rava Uttapam (Instant Sooji Uttapam)

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

    Ingredients
      

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

    For Seasoning

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

    Also need

    • 2 Tbsp oil to cooking

    Instructions
     

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

    Notes

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

    Introduction to Rava Uttapam Recipe

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

    Ingredients Preparation for Rava Uttapam

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

    Tips for Ingredients Preparation:

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

    Making the Batter for Rava Uttapam

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

    Tips for Making the Batter:

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

    Variations for Rava Uttapam Batter:

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

    Cooking Rava Uttapam on the Griddle

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

    Tips for Cooking Rava Uttapam:

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

    Variations in Toppings for Rava Uttapam:

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

    Serving and Presentation of Rava Uttapam

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

    Benefits of Rava Uttapam:

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

    FAQs (Frequently Asked Questions) about Rava Uttapam:

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

          • Avocado Paratha

            Avocado Paratha

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

            Avocado Paratha

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

            Ingredients
              

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

            Also, need

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

            Instructions
             

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

            Notes

            Serve them as a snack with cup of chai, or with a meal I like to serve with Aloo Tamatar and Spinach Raita.
            Keyword Avocado Pancake, Avocado Roti, Bread, Chapati, delicious, Easy Cooking, Guacamole Bread, Healthy, Homemade, Jain Food, Lunch Box, Main Meal, Onion Garlic Free Cooking, Roti, Side Dish, Swaminarayan, Teatime Snack, Unleavened Bread, Vegan, Vegetarian, Veshno Cooking, Video Recipe
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          • Make Perfect Chapati, Roti

            Make Perfect Chapati, Roti

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

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

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

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

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

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

          • 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!

          • Methi Thepla

            Methi Thepla

            Methi Thepla (Fenugreek Paratha)

            Methi Thepla

            Methi Thepla is favorite snack bread from the state of Gujarati.  It is very flavorful and makes a good travel or picnic food.
            4 from 3 votes
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            Course Bread
            Cuisine Indian
            Servings 6 Methi Thepla

            Ingredients
              

            Ingredients:

            • 1 cup whole wheat flour (atta)
            • 1/4 cup gram flour (basen)
            • 1/8 teaspoon asafetida (hing)
            • 1/2 teaspoon cumin seeds (jeera)
            • 1/2 teaspoon turmeric (haldi)
            • 1 teaspoon red chili flakes adjust to taste
            • 1 1/4 teaspoon salt adjust to taste
            • 1/4 cup dry fenugreek leaves (kastoori methi)
            • 2 tablespoons oil
            • 1/4 cup yogurt (dahi)
            • About 3 tablespoons of water as needed
            • Approximately 1/4 cup of oil for cooking

            Instructions
             

            Method

            • Mix all dry ingredients together in a bowl:  flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
            • Add oil and yogurt to the flour mix and mix well.  Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.
            • Divide the dough into six to eight equal parts.  Using your oiled palm, roll each one into a smooth ball and press flat.
            • Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
            • Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.
            • Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.
            • After  few seconds, spread ½ teaspoon oil onto the thepla using a spatula.  Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.
            • Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides.  Remove from heat.
            • Repeat with the remaining dough, untill they are all done.

            Notes

            Serving Suggestions
            Methi Thapla can be served plain or serve with Plain Yogurt or try with Date and Raisin Chutney, this sweet and chutney can really enhance the flavor.
             
            Variation
            This recipe uses dry fenugreek leaves, as they are available year-round.  But fresh fenugreek leaves are ideal if you can find them.  Substitute ½ cup fresh chopped fenugreek leaves for the dry leaves.
            Tried this recipe?Let us know how it was!

          • Eggplant Roti Wrap

            Eggplant Roti Wrap

            Recipe submitted by Jyoti Ralhan

            Eggplant Roti Wrap

            Eggplant Roti Wrap

            I am fond of Mediterranean food, so I made my own version of wrap inspired by Mediterranean flavors. I used big sized roti/chapati for the wrap, eggplant pakoras/fritters along with home-made hummus and mint chutney.
            No ratings yet
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            Course Bread
            Cuisine Indian
            Servings 0

            Ingredients
              

            For HUMMUS

            • 1 cup garbenzo beans
            • 3-5 tablespoons lemon juice (depending on taste)
            • 1 1/2 tablespoons sesame seeds
            • 2 cloves garlic, crushed (optional)
            • Salt as per taste
            • 2 tablespoons olive oil

            For Mint Chutney

            • A Bunch of Mint leaves
            • garlic 3 flakes
            • 3 – 4 green chillies
            • Lemon as per taste
            • 1 1/2 tsp sugar
            • 1-2 tsp water (if needed)
            • salt as per taste

            For EGGPLANT PAKORAS/Fritters

            • 2 cups Besan –
            • Eggplant – 2 or 3 in number. You can use the big sized eggplant also.
            • 1 teaspoon Ajwain –
            • chili powder as  per taste
            • Salt as per taste
            • chat masala – according to taste

            Instructions
             

            For HUMMUS

            • Soak the chickpeas in 4 cups of water over night.
            • In pressure cooker add chickpeas with the 3 cups of water. Close the cooker and put the pressure on.
            • Cook on medium high heat.
            • As pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
            • Close the heat and wait until steam has stopped before opening the pressure cooker.
            • Drain the water and let it cool.
            • Blend all the ingredients except olive oil and make a pourable paste use water as needed.
            • Add olive oil after taking it from the blender.
            • Keep aside.

            For Mint Chutney

            • Put all the ingredients in the mixer and  grind it till chutney turns smooth.

            For EGGPLANT PAKORAS/Fritters

            • Slice eggplant into thin circles.
            • In a bowl add besan, ajwain, chat masala, chili powder and salt to taste. Mix well. Add water to make a thick batter.
            • Dip each slice of eggplant in the batter and deep fry until golden brown.

            Serving Suggestion for EGGPLANT ROTI WRAP

            • Take a roti and spread hummus and  mint chutney in the center of it.
            • Place 3-4 eggplant pakoras on it.
            • Then add some diced onions and tomatoes to it.
            • Sprinkle salt and black pepper according to your taste.
            • Sprinkle some roasted cumin seeds.
            • Garnish it with few cilantro leaves.
            • Fold both sides of the roti and envelope one side of the roti with food grade/aluminium foil to prevent the filling from sliding out.
            Tried this recipe?Let us know how it was!

          • Bread Pakoras

            Bread Pakoras

            Bread Pakoras

            Bread Pakoras

            Spicy Bread Pakoras are great as an appetizer, finger food for any gathering, and a tasty compliment to your afternoon tea.
            5 from 1 vote
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            Prep Time 5 minutes
            Cook Time 15 minutes
            Total Time 20 minutes
            Course Appetizer
            Cuisine Indian
            Servings 4 people

            Ingredients
              

            • 4 slices white firm bread
            • 1 cup besan gram flour
            • 1 tbsp rice flour
            • 1 tsp salt
            • 1/8 tsp asafetida hing
            • 1 tsp cumin seeds jeera
            • 2 tbsp green finely chopped
            • 1/4 cup cilantro finely chopped hara dhania
            • 1/2 cup water little more or less use as needed

            Instructions
             

            • Remove the crust from all sides of the bread. Slice the bread lengthwise into 3 equal parts.
            • Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness. Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)
            • Next, add the green chilies and cilantro. Mix well.
            • Heat the oil in a frying pan on medium high heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
            • Dip the bread slices in the batter one at a time and slowly drop into the frying pan. Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
            • Turn them occasionally. Fry the Pakoras until both sides are golden-brown. Repeat this process. The crispy, delicious Bread Pakoras are ready to serve.

            Notes

            Tips:
            If oil is too hot Pakoras will cook too fast and will not be crispy; if oil is not hot enough Pakoras will be greasy. You may have to adjust the heat as needed while cooking.
            Variations:
            Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.
            Serving suggestions:
            The bread pakoras are best when dipped with a fresh cilantro chutney or 
            Pakoras taste best when they are served hot.
            Pakoras can be made one day in advance do not refrigerate. When ready to eat, place on a cookie sheet and heat in the preheated oven on 300 degrees.
            Keyword Crispy Pakora, Kid Friendly, Spicy Fritters, Tea Time Snack, Vegan
            Tried this recipe?Let us know how it was!