September 25, 09:25IOL

Adai Recipe Served with Podi Powder

Recipes for preparing the dish Adai and the accompanying powder Podi are presented. Adai is made from a mixture of various types of rice and dal.

Ingredients for Adai

For preparation, you need 1 cup (250 ml) parboiled rice, ⅓ cup (60 ml) toor dal, ⅓ cup (60 ml) Bengal gram/chana dal, ⅓ cup (60 ml) urad dal, ⅓ cup (60 ml) moong dal, 2-3 dried red chili peppers, ½ teaspoon (2.5 ml) yellow asafoetida (hing), 1 tablespoon (15 ml) finely chopped ginger, a handful of finely chopped fresh coriander, salt to taste, and oil for frying.

Preparing Adai

First, soak the rice and all types of dal in water for two to three hours. After that, drain the rice and dal from the water and coarsely grind them together with the red chili peppers and asafoetida. While grinding, add a little water so that the batter has a coarse, sufficiently thick, but flowing consistency, avoiding an overly liquid state.

Next, mix the finely chopped ginger, coriander leaves, and salt into the batter, stirring the mixture thoroughly. The batter is ready for use.

To fry, heat a cast iron skillet or non-stick tawa over medium or high heat. Pour a little oil onto the tawa to prevent the Adai from sticking, then wipe off the excess oil with a kitchen towel.

Pour a ladle of batter into the hot tawa and spread it in circular motions to form the Adai. Pour about 1 teaspoon of oil around the edges of the Adai. Fry for about one minute. Then, flip the Adai, pour oil around the edges again, and continue frying for another minute until it is fully cooked and golden brown. The finished dish is served hot with podi, sambar, or chutney.

Podi Powder

Ingredients for Podi

For the powder, you need 1 cup of chana dal (Bengal gram), ¼ cup of urad dal (skinned, split black lentils), ¼ cup of sesame seeds, ¾ – 1 tsp of salt to taste, 6-10 dried red chili peppers or ½–1 tbsp of mild Kashmiri red powder, 1 tbsp of cumin seeds (jeera), 2-3 sprigs of curry leaves, and 1-2 cloves of garlic, ¼ tsp of asafoetida (hing).

Method of Preparing Podi

All ingredients must be cleaned, ensuring they are free from stones and debris. Place the chana dal in a non-stick or heavy-bottomed pan and roast over medium heat until lightly golden and aromatic. Then, remove and set aside on a plate.

Roast the urad dal in the same pan over low or medium heat until golden and aromatic, then transfer it to the same plate. Add the sesame seeds to this same pan and roast until they begin to puff and sizzle; it is important not to overcook them, as they can become bitter, and then transfer them to the plate.

Roast the cumin seeds until they become aromatic and just start to brown, ensuring they do not burn, and transfer them to a plate. Roast the dried red chili peppers until crispy and place them on a plate. Add the curry leaves to the same pan and roast over low heat until crisp. Then, set them aside.

Add the garlic to the hot pan and fry for about two minutes, then remove it from the heat. Once all roasted components have completely cooled, place them in a spice or coffee grinder. Add salt and asafoetida, and then pulse to achieve a coarse grind, avoiding excessive pulverization. Store the finished powder in an airtight container.

Serving

Podi powder pairs excellently with Adai, dosa, idli, or rice. Sprinkle a generous tablespoon of Podi powder onto a plate, make a depression in the center, and add a small amount of oil, mixing it with the powder to form a paste. For a healthier option, water can be used instead of oil.

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www.aajtak.inSeptember 14, 07:24

Rajasthani Curry Recipe: Making Lentil Phakoda Without Frying and Chickpea Flour

Although many have tried various types of curry phakoda, few are familiar with Rajasthani curry made from lentils. This recipe does not require deep frying; instead, the lentil phakoda is cooked directly in the boiling curry. We will present a simple way to prepare Rajasthani lentil curry phakoda.

Curry is an important part of Indian cuisine and is prepared differently in various regions. Usually, phakoda for curry is made from chickpea flour, but in Rajasthan, a different approach is used—phakoda is made from lentils. The main feature is that these phakodas are not fried separately but are boiled directly in the simmering curry. Because of this, the phakodas absorb the tangy flavor of the curry and the aromas of the spices excellently, becoming very soft.

This Rajasthani dish is served with curry rice, flatbreads, or hot puris. Although some preliminary preparation is required for its making, its taste is sure to please.

For the Phakoda

Ingredients needed for the phakoda:

1 cup of washed lentils
½ teaspoon of salt
¼ teaspoon of hing (asafoetida)
Water as needed

For the Curry

Ingredients for the curry:

1 cup of yogurt
4 cups of water
2 tablespoons of ghee
¼ teaspoon of fennel seeds
10–15 black peppercorns
3 cloves
1 stick of cinnamon
½ teaspoon of sesame seeds
½ teaspoon of cumin seeds
2 curry leaves
10–12 curry leaves
2 green chilies
2 medium onions
¼ teaspoon of turmeric powder
¼ teaspoon of hing
1 teaspoon of Kashmiri red chili powder
½ cup of water
Salt to taste

For the Tempering (Tadka)

Ingredients for the tempering:

2 tablespoons of ghee
3–4 cloves of garlic
A little ginger
3 dried red chilies
½ teaspoon of red chili powder
A little fresh coriander

First, the lentils should be thoroughly washed with clean water 4-5 times. Then, soak the lentils in water for about 2 hours; if you want to speed up the process, you can use slightly warm water. After the lentils have swelled well, drain the water and place them in a blender. When blending, do not add too much water at once; first, add 1 tablespoon of water and gradually add a little more as needed. The lentils should become thick and smooth. It may take 4 to 5 tablespoons of water to blend, but this depends on the lentils themselves.

Transfer the blended lentils to a bowl, add ½ teaspoon of salt and ¼ teaspoon of hing. Then, knead this mixture thoroughly for 3-4 minutes to make the dough lighter and airier. To check the readiness of the dough, take a small amount of the mixture in water; if the dough starts floating on the water surface, it means it has been kneaded well.

To make the curry, mix 1 cup of yogurt and 4 cups of water in a bowl, whisking them thoroughly. Ready-made buttermilk (chaach) can also be used.

Heat 2 tablespoons of ghee in a pot. Add fennel seeds, black pepper, cloves, cinnamon, sesame seeds, cumin seeds, and curry leaves. Then add the curry leaves and finely chopped green chilies. Next, add the chopped onion and sauté it lightly without browning it too much. Add turmeric, hing, and Kashmiri red chili powder, and mix. Pour in ½ cup of water and let the spices cook well.

When the spices are fully cooked and the oil starts separating, pour in the prepared yogurt mixture. Stir constantly while adding, as it must be stirred continuously until the curry boils, otherwise, the yogurt may curdle. Salt should not be added at this stage.

After the curry boils well, reduce the heat but continue to simmer the curry. Now, form small phakodas from the lentil dough by slightly moistening your hands, and drop them directly into the boiling curry. A spoon can also be used to add the phakodas. Do not make the phakodas too large, as they expand after cooking. The curry should not stop boiling when adding the phakodas. Cook the phakodas in the curry for about 4-5 minutes. After this, add 1 teaspoon of salt and reduce the heat to medium-low.

Continue to cook the curry for another 15 minutes. During this time, the phakodas will be completely cooked, and the curry will thicken slightly.

To give the curry extra flavor, heat 2 tablespoons of ghee in a small pan. Sauté the sliced garlic until golden brown. Then add the finely chopped ginger and 3 dried red chilies. Finally, add ½ teaspoon of red chili powder and turn off the gas. Immediately pour this tempering over the curry. Add a little curry broth to the tempering pan and pour it into the pot. Cover the curry and let it sit for 5 minutes so that the flavor of the tempering fully penetrates the curry.

Finally, sprinkle with fresh coriander on top. If you did not use whole spices, you can add a little garam masala.

www.aajtak.inSeptember 12, 09:32

Lentil Flour Roll Recipe: How to Make Rajasthani Gatta Patodi Rolls at Home

Indian cuisine is appreciated worldwide for its unique taste. Although dishes from different states of India have their own characteristics, their fusion dishes also possess an exceptional flavor. If you enjoy dishes from Rajasthan and Maharashtra, you should try lentil flour Gatta Patodi rolls. This luxurious dish combines elements of both Rajasthan and Maharashtra in its taste.

This dish can be prepared when there are no other vegetable dishes at home, and it is so delicious that family members will constantly ask for it to be made again. Lentil flour Gatta Patodi rolls are a simple recipe where a filling of nuts and peanuts is placed in a thin sheet of lentil flour, which doubles its flavor. It is an ideal option for entertaining guests, after which everyone will want to know the secret recipe.

The best feature of this dish is that it can be made using ingredients that are already at home, and nothing needs to be bought from the store. Below is a simple recipe for lentil flour Gatta Patodi rolls.

Ingredients for Lentil Flour Gatta Patodi Rolls

The list of ingredients specifies sections for preparing the lentil flour rolls themselves, the filling, and the sauce (gravy).

How to Prepare Lentil Flour Gatta Patodi Rolls

First, you need to prepare the lentil flour dough: mix lentil flour with turmeric, salt, red pepper, and a small amount of oil for greasing in a bowl. Thoroughly mix all ingredients by hand, then add water and make a soft dough, avoiding excessive stiffness.

Next is the preparation of the filling: fry dried coconut, peanut seeds, cumin, cardamom, and whole coriander in a pan. Then add green pepper and garlic cloves and grind them in a blender until they reach a coarse powder consistency.

To form the rolls, take a piece of lentil flour dough and roll it thinly on a rolling pin. Trim the edges to give it a square shape. After that, evenly distribute the filling over the lentil flour sheet.

After applying the filling, form the rolls and set them aside. If you have difficulty wrapping them, you can use a plastic bag to help with shaping.

All rolls must be steamed: place them in a steamer or idli maker and leave them to steam. Steam helps the lentil flour dough to hold together well and not fall apart.

Preparing the Sauce (Gravy)

In a pot, heat oil and let the cumin seeds sizzle. Then add finely chopped onion and garlic and ginger paste, frying until cooked. After that, pour in one cup of yogurt mixed with red pepper and coriander powder, and add it to the pot while stirring constantly.

Let the yogurt thicken, then stir in the tomato puree. After letting it simmer for 2 minutes, add hot spices and water. When the water boils, stir in the finely chopped fresh cilantro.

When the sauce is completely cooked, add the lentil flour rolls to it and simmer on low heat for about 3-4 minutes. This allows the spices to penetrate the lentil flour rolls well. Then serve the dish hot.