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QUINOA OATS DOSA

✇mycurryveda
By: Shravani Abhishek
18 May 2021 at 21:16

    This Instant Quinoa oats dosa is one of my favorite and go-to recipes when I am in a hurry to make something healthy and delicious. Being a South Indian and a Dosa fanatic, I get these cravings of Dosa frequently and this recipe is a perfect option.

     

           This tried and tested recipe uses quinoa instead of rice making it a great high protein option. Plus there is no need to ferment the batter, making it a great meal for busy lifestyles. But as we are adding few fenugreek seeds, it not only helps in digestion but also helps in fermentation if you like. Just let the batter sit on the kitchen counter at a warm place and voila, I promise you to get a lovely fermentation there. 

 Ingredients needed for this QUINOA OATS DOSA

  • Organic Quinoa – Any color, black, white, or red, or a mix of both. And it makes a great substitute for rice that is high in protein and fiber.
  • Rolled Oats – Quick or rolled oats. This adds fiber to the dish.
  • Rice – Gives the dosa a crispy texture
  • Urad Dal – Adds the traditional earthy dosa taste with creamy texture and proteins
  • Chana Dal – Helps make the dosa crispy
  • Fenugreek seeds – Helps in digestion and fermentation if you like it to be. 
  • Salt

Is this DOSA vegan-friendly?

As we are using only plant-based and vegan ingredients it makes a great dish to add to your vegan diet. And it’s gluten-free too. 

Look at that even golden crisp texture !! Shall we get into the detailed recipe now. But before that check out more delicious recipes from my blog.

Dibba rotte

Gluten-free Moringa thepla

Corn Dosa

Instant oatmeal and banana pancakes

Eggless sourdough waffles

Peanut chutney

 

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QUINOA OATS DOSA

A quick, easy and no-ferment dosa made with quinoa, oats and lentils makes a perfect dish for any meal of the day.
Course Breads, Breakfast, Dinner, Lunch box recipes
Cuisine Indian, South Indian
Keyword Dosa, Gluten free, plant based, vegan
Prep Time 15 minutes
Cook Time 30 minutes
5 hours
Total Time 5 hours 45 minutes
Servings 6 Servings
Author Shravani Abhishek

Equipment

  • Blender
  • Cast iron griddle or Dosa pan

Ingredients

  • 1 cup Quinoa
  • ½ cup Rolled oats
  • ½ cup Urad dal
  • ¼ cup Chana dal
  • ¼ cup Rice
  • ½ tsp Fenugreek seeds
  • Salt to taste

Instructions

Prep for the batter

  • In a mixing bowl add quinoa, chana dal, urad dal, rice, and wash them thoroughly until the water runs clear.
  • Now add in 5 cups of water in that bowl and add fenugreek seeds, rolled oats and keep aside.
  • Let everything soak for 5 hours or you can leave it overnight.

Let's make the batter now

  • Reserve the water from the soaked lentils, quinoa and oats.
  • In a blender jar add in soaked lentils, quinoa, rice and oats. And blend everything to a fine paste.
  • Add salt and water gradually just a tbsp at a time and grind to make a smooth batter.
  • Transfer the Batter into a container and it is ready. You can start making dosa's now.
    Note : You can refrigerate the batter and use it when needed, or if you like it to ferment just cover the container and let it ferment for 5-6 hours or overnight.

It's DOSA time

  • Heat a cast iron griddle / tawa / Dosa pan on medium flame, take a ladleful of batter at a time, pour it on tawa and spread it using the back of ladle.
    Starting from the center of the batter spread it even and thin in circular motion going outwards.
  • Once you start observing the Dosa turning golden brown, spread a tsp of oil evenly.
  • Allow the dosa to crisp up further for another couple of minutes and gently slide the spatula underneath the dosa and fold it into half.
    Note : If you like softer dosa lower the heat and take the dosa out when you see it cooked thoroughly.
  • Gently oil the griddle / tawa / Dosa pan using an onion or a paper towel before making another dosa. This step helps in achieving a perfect crisp dosa.
  • Serve hot Quinoa oats dosa with chutney and condiments of your choice.

Notes

  • You can refrigerate the batter and use upto 4 days.
  • While making the batter you can also add in some spices like green chilies, cumin seeds and fresh ginger to make it more flavorful. Throw in some greens like spinach or steamed veggies like beets or carrots to make it more nutritious.
  • Always make sure the griddle isn't too hot, else the batter might stick to the pan and will leave your dosas taste burnt. Keep the flame between low and medium.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post QUINOA OATS DOSA appeared first on mycurryveda.

KANDA GADDA BAKSHALU

✇mycurryveda
By: Shravani Abhishek
8 March 2021 at 03:10

Kanda gadda bakshalu is an authentic sweet potato stuffed flatbread savored on Maha Shivaratri in the Telangana region. These Bakshalu have an utterly creamy, healthy and divine sweet potato stuffing, and my kid absolutely loved it. Sweet potatoes are a great source of fiber, vitamins, and minerals. Additionally, they support Healthy Vision, enhance Brain Function and Boost Your Immune System.

Sweet potatoes have a dense fiber composition, and it satiates the hunger for longer periods. Hence, in Indian subcontinent we widely use it as fasting food. On Maha Shivaratri, majority of devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated. And sweet potatoes are fast friendly, filling and healthy. So these Bakshalu makes a great recipe to make on this coming Maha Shivaratri.

Significance of Maha Shivaratri

The festival of ‘Maha Shivaratri’ which literally translates to ‘the greatest night of Shiva’ is one of the most revered Hindu festivals across the Indian subcontinent. The Temples across the nation witness an outpour of devotees who gather around the Shiva Linga with their abundant offerings to appease Lord Shiva. Prayers and vigils go on throughout the night of Maha shivaratri. But what makes the festival special is its characteristic fasting or the Maha Shivaratri Vratam. The vratam marks a very high significance for every Shiva devotee, with some opting to even go on fasting through the day without a single drop of water. But majority of the devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated.

What are Bakshalu?

Bakshalu are a traditional delicacy, that we make on festivals or special occasions as an offering to the deity. These bakshalu are stuffed flatbreads, which can be made sweet or savory. In the Telangana region, Bakshalu are a traditional dessert or sweet and it has various stuffings. And stuffings like chana dal, moong dal, sesame seeds, sweet potato, Kova, etc. are used.

Now call this bakshalu poli or Holige, obbattu, bobbatlu, burelu, polelu, vedmi, boli this one dish has many names and avatars across diverse India.

In certain regions of Telangana, people call these Kanda gadda bakshalu as Mouram gadda polelu or mouram gadda bakshalu. This Kanda gadda bakshalu are specially prepared for the Maha Shivaratri festival for the kids, as they are fasting friendly and filling too. 

Ingredients needed for Kanda gadda bakshalu

  • Kanda gadda – Sweet potatoes, they are also known by Mouram gadda, Ratnapuri gadda in the Telangana region. 
  • Jaggery / Sugar – As sweet potatoes alone are sweet enough, we will be using minimal amount of sweetener.
  • Cardamom – this is completely optional
  • Whole wheat flour – You can also use Maida / All purpose flour instead.
  • Oil
  • Ghee

How to prepare this Kanda gadda bakshalu?

 Like every other flatbread, this bakshalu can be either made with Maida/all-purpose flour or Whole wheat flour. And I like to use whole wheat personally as it’s more healthy and that’s what I have grown up eating. So if you prefer using All purpose flour or maida please feel free to use it according to your convenience.

Stuffing – First step steam the sweet potatoes, later mash them with jaggery / sugar, and keep them aside.

Now the kind of sweet potatoes we get in India are quite fibrous and stays firm when boiled or steamed. They doesn’t require any further cooking after steaming them. You can just steam/boil them, peel the skin, mash them with jaggery powder/sugar.

And as I’m staying in the US, the sweet potatoes, which I get here are quite soft, when I steam/boil them they turn very mushy. Hence, I cook the mashed sweet potatoes slightly until they turn firm.

Dough – This bakshalu can be made with two kinds of dough, One is the wet dough that has been soaked in oil for hours and the other is a semi-hard dough that we regularly use to make roti. If you are using slightly firm sweet potatoes that we get in India, I would recommend you to use the firm dough. And if you are using the American variety of sweet potatoes then go for the wet dough.

Is this recipe VEGAN ?

You can skip the ghee part while roasting the Bakshalu or stuffed flatbread to make it vegan-friendly. If you have Gluten-intolerance, please substitute the whole wheat flour with gluten free flour to make these Bakshalu.

Serving suggestion

These Kanda gadda bakshalu/polelu are  traditionally served with warm milk. But a simple drizzle of ghee on warm Bakshalu is good enough for savoring.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

Print

KANDA GADDA BAKSHALU

A divine sweet potato stuffed flatbread, which are utterly delicious, healthy and filling. Makes it a perfect fasting friendly food.
Course Dessert, Snack
Cuisine Indian, Telangana
Keyword Bakshalu, Stuffed flatbreads, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 Servings
Author Shravani Abhishek

Equipment

  • Griddle
  • Steamer

Ingredients

Stuffing

  • 3 Sweet potatoes
  • ⅓ cup Jaggery powder
  • ¼ tsp Cardamom powder

Dough

  • 1½ cup Whole wheat flour
  • 2 tbsp Oil
  • ½ cup Water *more as needed to make pliable dough

Instructions

Stuffing

  • Heat a steamer, add water in the pan and place the sweet potatoes cut into discs on the steamer rack.
  • Cover the pan and let the sweet potatoes steam until they are soft and mushy. It may take around 15 min. Turn off the heat and let them cool down to room temperature.
  • Later peel the skin of sweet potatoes, mash them and add cardamom powder, jaggery powder/sugar as per your taste preference.
  • If the stuffing is too wet, then cook the mashed sweet potatoes on medium flame until it turns firm.
  • Later divide the stuffing into 10 equal portions, roll them into a ball and keep aside.

Dough

  • In a mixing bowl, add whole wheat flour/APF , tsp of oil and water. Bring everything together and knead until it is soft and pliable.
  • Add 2 tbsp oil and keep it covered for 2 hours. Let it remain soaked in oil. The more it rests in oil the more softer the bakshalu will be.

Let's prepare some KANDA GADDA BAKSHALU now !!

  • Take a silicon sheet/ziploc bag/banana leaf, grease the surface. Take handful of dough and place it.
  • Grease your fingers with oil and flatten the dough with your fingers to form a small circle.
  • Place a small ball of sweet potato stuffing in the center and seal it on all sides forming a small ball.
  • Now flatten the ball with the stuffing inside to form a thin Baksham.

Roasting the KANDA GADDA BAKSHALU

  • Grease the tawa slightly with ghee and heat it. Now invert the silicon mat/ziploc bag/banana leaf with the Baksham over the tawa. After a few seconds, gently remove the silicon mat/ziploc bag/banana leaf.
  • Now cook the Baksham both the sides until golden brown on medium heat.
    Once cooked, apply ghee all over the surface and remove from heat. Now Kanda gadda baksham is ready to be served. Enjoy it warm.

Serving suggestions

  • Serve hot Kanda Gadda bakshalu with some warm milk or drizzled with ghee.

Notes

  • If you are using the American variety of sweet potatoes, they tend to turn mushy or sticky when steamed/boiled. So cook the stuffing on medium flame until it turns slightly firm.

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post KANDA GADDA BAKSHALU appeared first on mycurryveda.

BANKA LADDU

✇mycurryveda
By: Shravani Abhishek
20 February 2021 at 19:39

Banka laddu, made using edible gum resin (banka/gond), cashews, almonds, khajoor, and all the wintery goodness. A quintessential winter food, which is utmost divine, delicious and nourishing which keeps you warm in chilly winters. These energy balls are rich in calories and nutrients and hence ideal for kids and the elderly. Also, these are given to Lactating or postpartum mothers to regain strength, helps in speedy recovery and provides nutrition. Hence these laddus are more of a medicinal confection than indulgent food.

What is Banka or Gond ?

Banka or Gond is an edible gum collected from hardened sap sourced from wild-growing acacia plants. Banka is a Telugu(more in Telangana) term for glue or gum substances, hence the name. 

Edible gum has a lot of medicinal value. It not only cures heat-stroke yet it even combats constipation, improves the health of skin and hair along with increasing our overall immunity. My grandmother used to say that winter is the perfect time when your body has the maximum capacity in absorbing calcium. And this edible gum helps in soothing inflammation, lubricates joints, and reduces joint stiffness caused by arthritis. Besides protecting against cold, gond is used to heal wounds. It is also known to treat cardiovascular ailments and chronic kidney diseases. 

More about Banka laddu

 Banka laddu or Dinkache ladoo or Gond Ke laddu, as the name suggests are prepared with Gond or Edible Gum. It is a popular sweet, that is made in Many regions across India during winters. 

The recipe I’m sharing here is an heirloom recipe that has been passed down from many generations. And our version of Edible gum laddu calls Dry Fruits, Nuts, Seeds, and lots of ghee. This laddu is usually looked at and served as a medicinal food rather than a delicacy. Hence it is mostly served with a glass of warm milk first thing in the morning. 

These nourishing energy balls are considered very healthy to consume in Winters due to their rich ingredients which are warm and keeps our body protected from the chilly winters. Also, these are made for postpartum mothers or lactating mothers, which helps to keep the body warm and helps in lactation. These Banka laddus are great nutritious snacks for kids and toddlers, as they are rich in iron, calcium, and protein.

Ingredients needed for Banka laddu

  • Banka / Gond –  Edible gum sourced from the Acacia plant. It is quite odorless and tasteless. 
  • Nuts – Nuts are the essential part of these laddus and I have used Cashews, marking nut, Pistachios, and walnuts here. 
  • Dried fruits – Traditionally we use khajoor powder(dried dates powder), as I could not find the dried dates here, I used Medjool dates instead.
  • Ghee – Ghee acts as the binding agent here, so do not skip on the ghee. It adds richness, flavor, and essential nutrition to the ladoo.
  • Seeds – I have used Almonds and Melon seeds here. You can also add poppy seeds for extra nuttiness and richness. 
  • Dry Coconut – We add a little amount of dried coconut here, which adds a lovely coconut flavor and nutrition.
  • Spices – We are going to add Ginger powder(sonti podi/ saunth), pepper powder, and Nutmeg. They provide flavor and helps in providing warmth to our bodies. 
  • Sugar / Jaggery 

How to make these Banka laddus?

 With diverse cultures and cuisines across India, the foods have regional influence and hence it varies with each region. You can see many Gond ke laddu recipes on the internet, where some add whole wheat flour, and some just use dried fruits and nuts. Unlike many recipes of Gond ke laddu you find on the internet, we don’t roast or puff of gond crystals. Instead, we just grind them as is, and we do not roast any ingredient too, just powder up everything and add piping hot ghee to shape the laddus. 

Check out more delicious desserts and Indian sweets from my blog.

Sunnundalu

Shakkarpara

Motichoor laddu

Shegala payasam

Sabudana payasam

Palm jaggery whole wheat biscuits

Penilu

Badusha

Print

BANKA LADDU

A quintessential winter laddu made of edible gum, dry fruits, nuts, seeds, ghee and jaggery.
Course Dessert, Snack
Cuisine Indian, Telangana
Keyword Laddu, Vegetarian, Winter special
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 25 Laddus
Author Shravani Abhishek

Equipment

  • Blender
  • Saucepan

Ingredients

  • ¾ cup Banka or Edible Gum
  • 1 cup Cashews
  • ½ cup Almonds
  • ½ cup Khajoor or Dried dates or use medjool dates
  • ¼ cup Dried coconut
  • ¼ cup Pistachios
  • ¼ cup Walnuts optional
  • ¼ cup Jeedi palukulu or Marking nuts optional
  • ¼ cup Melon seeds optional
  • 1 cup Jaggery powder Or use powdered sugar
  • 1 cup Ghee

Spices

  • 1 tsp Pepper powder
  • 1 tbsp Sonti podi or ginger powder
  • 2 pinches Nutmeg powder

Instructions

Preparing laddu base

  • Grind the cashews, almonds, pistachios, walnuts to a fine powder and add it a large mixing bowl.
  • Now grind the dried dates to a fine powder and add it to the mixing bowl.
    Notes : If using medjool dates, just chop them up, grind to a smooth paste and fry the date paste in ghee for 4-5 mins until it loses its raw smell and turns into a lump.
  • Now grind the dried coconut, marking nuts, melon seeds separately and add it to the mixing bowl.
  • Now the crucial ingredient, Banka or Gond or edible gum Add it to the blending jar and grind to a fine powder. And transfer this powder to the mixing bowl.
  • Time to add in pepper powder, sonti podi or ginger powder, ground nutmeg, jaggery powder to the mixing bowl with all ground nuts and seeds. Give everything a really good mix.

Heating the ghee

  • Now heat a saucepan, add ghee and bring it to a smoking hot point. Turn off the heat.

Let's roll some BANKA LADDUS now!!

  • Take 3 cups of laddu base ie., all the powders to a smaller mixing bowl, make a well in the center and add few tbsps of piping hot ghee.
  • Start bringing the laddu mixture and ghee together, and try to bring everything together to a tight sticky dough consistency.
  • When the laddu mixture is still hot and pliable, take a heaped size portion of it in a spoon or in your palms. Roll the mixture and Shape in a round laddu. 
    Note : In case the laddu mixture is too hot intolerable, then do wait for some minutes. Avoid burning your hands. If the mixture does not hold shape, then add 1 to 2 tablespoons of hot ghee.
  • Place the rolled laddus onto a wide plate, and repeat the process for the remaining laddu mixture.
  • Leave the rolled laddus to dry overnight or 4-5 hours at room temperature.

Storage instructions

  • Transfer the dried banka laddus to a clean and dry Airtight container. These laddus stay good upto 6 weeks.

Serving suggestions

  • Serve laddu with a warm glass of milk or just as is.

Notes

  • If you cannot find dried dates, use medjool dates instead, just chop them up, grind to a smooth paste and fry the date paste in ghee for 4-5 mins until it loses its raw smell and turns into a lump.

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post BANKA LADDU appeared first on mycurryveda.

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