We love Moong Dal ke Cheela, and we love Dosas.. Have you tried something in between?
Here’s adai for you all, which is a awesome snack recipe from South India.. Well, not only snacks this is a perfect dish to pack in your lil one’s lunch box! One of my friend used to bring these almost daily and while it was a regular in his home it was something new for me and a few of my friends and we used to enjoy these..
These are a little different than Dosas and pretty close to Moong Dal ke cheele.. But has its own uniqueness, rich in protein and healthy! So, let’s get into the easy recipe which requires no fermentation! Kind of instant dosas or crepes, which everyone would enjoy!
Adai Recipe / Multi-lentil dosa | South Indian Healthy Kids Lunch Box Recipe
Rice - 1 Cup
Skinless Black Gram / Urad Dal - ¼ Cup
Split Bengal Gram / Chana Dal - ¼ Cup
Split Pigeon Peas / Tuvar Dal - ⅛ Cup
Skinless Split Green Gram / Moong Dal - ⅛ Cup
Dried Red Chilies - 6-8
Asafoetida / Hing - ¼ Tsp
Curry Leaves - Few
Cumin Seeds - ½ Tsp
Salt - To Taste
Oil - As required
In a bowl, add the rice, and all the dals. Add water and wash-rinse twice.
Then add the chilis, curry leaves, cumin seeds and hing. Add 2½ cups of water and let it soak for a minimum of 2-3 hours.
After it has been soaked, blend to a kind of coarse paste. Transfer to a bowl, add salt and mix well.
Heat a tawa, smear a lil bit of oil and remove off the excess using a tissue/cloth. Spread a ladle full of batter and make a adai somewhere between a thickness of a uttapam and a dosa.
Cook in medium flame, once the top dries a little smear oil in the sides and cook till the edges are brown. Using a turner take the adai off the pan and serve! Tastes best with some onion chutney to me 🙂
Now, whether you enjoy these as a snack or in breakfast or pack it in your lunch box this is an fantastic snack! This comes down to be the last recipe for the amusing 2014 year.. Thanks for lot for being with me all the time, Do watch the lookback video on our Channel 🙂 All the best for the New Year, may god bless you with happiness, peace, health, prosperity, success and all you desire for 🙂 Wishing you a very Happy and Delicious New Year 🙂
That’s it for this year, See you next year with more lipsmacking dishes 🙂
Eggless Ladi Pav Without Oven - Feather Soft Buns Recipe In Cooker - Eggless Baking Without Oven
Milk - 100ml
Yeast - 1 Tsp
Sugar - ½ Tbsp
Maida / Plain Flour - 125g / 1 Cup
Salt - ½ Tsp
Milk Powder - 1 Tbsp / 9gms
Butter - 10 gms / 2 tsps
Milk & Butter - For Brushing
Salt - 2 Cups for Baking
To the warm milk, add the sugar and the yeast. Stir and keep aside to proof for 10 mins.
In your working platform, place the flour, salt and the milk powder. Mix and make a well in center.
Add the proofed yeast mixture, which would have been frothy so far. Get your hands in and form this into a soft-pasty kind of dough. If the mixture does not turn out to be soft and pasty-sticky consistency, add more milk to it and make it sticky and soft.
Add in the butter and start kneading it. Knead this by pushing the dough with heel of your palm.. This is going to be very sticky and kind of paste like, but this is how it is supposed to be. Just keep kneading and scraping once in a while for 15 minutes.
After about 15 mins of kneading, this will come together and would be more like a dough than a sticky pasty mass.
Place this into a bowl with a lil bit of oil, coat the dough and the bowl with the oil, cover with a damp cloth and let it proof for 1 hour or until doubled in a warm spot.
Once doubled in volume, punch and take the dough out, sprinkle a bit of flour and knead for a minute.
Divide the dough into 6 equal portions. My dough weighed 245 grams. And I portioned about 40gms each.
Smooth-en out each portion by rolling them between your palm and fingers. Place the shaped portions in a 6" square cake tin. You can make in a round one as well.
Cover the cake tin with a cloth and let the pavs proof for another hour or until well risen.
For Baking Without Oven, I recommend to use a large Pressure Cooker. Remove the Rubber Gasket and Whistle.
Add 2 cups of salt, a wire stand and a perforated plate. Cover and heat in Medium-High Flame. Quite on the higher side. Preheat for 10 minutes
Once the pavs are well risen, and are parallel or above to the tin's height. Brush them with milk.
Using a tong, place the tin inside the cooker and quickly close the lid/cover. Bake these for 15-18 minutes in Medium-High Flame.(Read Notes)
Take them out once they're baked well.. Brush the tops with butter. Now take a damp cloth and cover the tin for a minimum of 30 minutes.(Read Notes)
Using a knife, loosen the sides and carefully take the pavs out..
Pavs are ready.. Freshness to vouch for - smells, looks, and tastes heavenly! Enjoy!
Making Ladi Pav or any Bread at home isn't difficult. But can get tricky when making without oven. Here are a few points for you to look at: -> The size and the height of the tin matters. Make sure the height of the cake tin is no more than 2". You want the pavs when prooved to be parallel or above the tin's height for them to brown well inside the cooker. -> Flame : The flame that we use to bake cakes is low-med quite on the low side. But for baking these pav, you need to have the flame in med-high. Quite on the higher side. -> Browning : A good brushing of milk is usually enough for it. But, But, if you are not confident whether they will brown well or not, you can add a pinch of sugar and mix the sugar in the milk and then brush the pavs. The sugar will help in browning much better. But be careful, too much sugar can lead to over-browning/burning. Just a pinch is good. -> Make sure to remove the gasket/rubber thing of your pressure cooker. -> As the heat is going to be quite on the higher side, be careful. And i will suggest to use old salt. I mean, use salt that you have used earlier to bake something else. ->
These are amazing, whatever you serve these with or just gobble as they are.. The goodness of freshly homemade bread is to die for.. Specially when its Pav.. So, If you had been thinking how to bake these without oven.. Stop thinking, go and make these and Enjoy 🙂
Homemade Butterscotch Sauce Recipe - Easy Basic Recipe | Perfect for Topping, Cakes & More
Sugar - 200gms
Butter - 60gms
Salt - ½ Tsp
Cream - 200ml
Milk - 100ml
Mix Milk and Cream and keep aside.
Start by heating a sauce pan, and add the sugar to it. Continuously stir over medium high heat until it caramelizes. if any lumps form, break them with the wooden spatula you're using.
Be with it and keep stirring, don't heat and go away! This dry process of making caramel happens very fast!
Flavor completely depends upon how much you caramelize the sugar. I did it till it was just done, amber golden color and started smoking a lil bit.
Once caramel is done, switch off the flame and add in the butter & salt. Stir it well, it will froth so be careful.
Now while stirring with one hand, add the milk and cream mixture a little bit. Stir well, and then start the flame in medium. Add the milk+cream mix lil at a time and keep stirring till most of the mix is added and the lumps are dissolved.
Keep a little bit of the milk+cream mixture like about 3-4 tbsp of it aside. Once the butterscotch sauce is looking good and smooth and has started boiling a little bit, add that left milk+cream mixture stir well and get to a light simmer and switch off the flame.
Keep the sauce aside to cool to room temperature. Use as desired.
You can use 100ml of apple juice instead of the 100ml milk. And also add 100g of apple sauce or 100gms of apple grated if you wish to. I suggest to keep in refrigerator and bring it to room temp before using if you wish to store it, which it might keep very well for about a week or more. Freshness really is awesome, so make little and use asap 🙂
Making this sauce with white or brown sugar is your preference literally. I have tried many times in past using brown sugar, but i feel the flavor gets too strong atleast and sometimes a lil bitter as well for me & my family.. Using this white sugar brings a perfect taste and flavor and is sensational.. So all comes to you and your palate, whether to use white or brown 🙂 I’d suggest to use white 🙂
Now, make some Butterscotch Cake or just top your Ice Cream with it or make or do whatever you wish for, but make sure to lic