Brinjal bajji

Brinjal bajji:

Ingredients:

Brinjals-2

Besan flour-1cup

Rice flour-1/4 cup

Red chilli powder-1/2 sp

Turmeric powder-pinch

Salt to taste

Ginger garlic paste-1/4sp

Cumin seeds-1/4sp

Direction:

In a bowl add besan, rice flour, red chilli powder, turmeric, ginger garlic paste, cumin seeds and add salt to taste. Mix it well. Now add little water for soft consistency. Heat oil, in a pan for deep fry. Brinjal’s cut into longitudinal pieces, and then dip in the consistency. Now deep fry for 5 minutes, till it comes into the golden brown. And serve hot with tomato sauce.

Besan laddu

Ingredients:

500 gm Besan
500 gm ground sugar
3 tsp cashew nuts
3 tsp Raisins
200 gm ghee
1 tsp green cardamom powdered

Direction:

Heat the ghee until it smokes, then lower the heat. Add the besan and fry on a medium heat until it is a golden color. Take it off the fire for two or three minutes and add the sugar. When it is cooled to a comfortable temperature, grease your palms with ghee and form the mixture into balls. Set aside to cool and harden. Store in, air-tight containers.

Besan Dosa

Ingredients:

2 cups Besan
¼ cup rice flour
¼ cup onions chopped
4 green chilies
1 tsp cumin seeds
pinch of Garam masala powder
6 green chilies
½ cup coriander leaves
1 carrot chopped
½ tsp ajwain
½ tsp of salt to taste

Direction:

Sift Besan flour to aerate and to remove lumps. Take in a big vessel. First add cumin, ajwain, rice flour and salt. Mix to combine. Next, add the finely chopped vegetables. By gradually adding water, about 1 to 2 cups, mix and prepare besan batter to a medium-thick pouring consistency, like idly batter.

Heat the pan and when the pan is hot, pour ladleful of batter and spread into thin round. Sprinkle half teaspoon of oil or ghee on the top. Wait for bubbles to appear. When the underside starts to brown, gently lift and turn to other side. Cook the dosa until the second side is lightly browned. Remove and serve hot with coconut chutney.