Saturday, July 6, 2019

Moong Dal Idli (No Rice - No fermentation)

Moong Dal Idli is a delicious Gluten free Idli recipe made using only yellow moong dal or "Peeled-Split-Green Gram Dal". It is an instant recipe which does not require any fermentation and can be made with easily available ingredients at home.

I discovered this recipe accidentally when I was grinding Moong Dal for making Lentil Dosa. Instead of making Dosa, I thought of making idlis with it just the way we make Instant Rava Idli. I kept the batter little bit on thicker side and added Eno(Fruit Salt) to it. I steamed it in regular Idli stand & voila!! The Moong Dal Idlis came out soft & fluffy. In fact if one does not look too carefully while eating it, he/she may confuse it with Rava Idli.

Moong Dal Idli recipe shared here is 100% Gluten free, protein packed and does not even use rice.  It does not require any fermentation also. It is a perfect healthy breakfast recipe which is quick to make & does not require long preparation time. The best part of it is "Zero oil recipe" and if you are looking for low fat filling recipes, this is an ideal one. You can have it with coconut chutney or any other chutney/dip of your choice.

Moong Dal Idli
Recently I have switched to Tata Sampann Lentils & am quite impressed by their quality. I have tried this recipe using Moong dal sold in general retail store and then with Tata Sampann brand Moong Dal. You can definitely sense the difference in the aroma & taste between the two. As per the claims on their packets, the lentils are unpolished and have high protein content. These Tata Sampann lentils are easily available on Amazon pantry these days.

One of the main things to take care while preparing the batter is to look for its consistency. It should neither be too thin or thick, otherwise Idlis will not be fluffy. Ginger paste, green chillies and  fresh coriander leaves have been used for flavouring and adding a zing to the recipe. If you are making it for kids feel free to skip green chillies. These Idlis are also a good option for giving in kids tiffin as this will make them eat lentils and they wont even get to know. Earlier I had shared recipe of Navratan Rava Idli which was also appreciated by many readers.

Hope you will like this soft and delicious Moong Dal Idli recipe. I would be glad to hear your feedback or you can even share the pics after trying out this recipe. For regular updates, check out or facebook page @KuchPakRahaHai.

List of Ingredients: (Makes 10-12 pieces)

  • Yellow Moong Dal (Peeled & Split Green Gram)-1 cup
  • Water-1/2 cup
  • Green Chillies-2
  • Ginger Paste- 1 tsp
  • Eno powder - 1 tsp
  • Ghee/ Cooking Oil- 1btsp
  • Salt- To taste
  • Coriander Leaves-1/4 cup

Steps To Prepare:

Soak Moong Dal for 2-3 hours. I generally soak it a night before for making idlis in morning.
Add soaked moong dal in a grinder or food processor. Add water little by little to form smooth batter. The batter should not be too watery nor too thick.
I have used here Wonderchef Nutri-Blend Mixer Grinder for grinding dal.

Transfer the batter in a mixing bowl and add salt, chopped green chillies, coriander leaves and ginger paste.You can save some coriander leaves for garnishing which is totally optional. 
Mix once again for 2-3 minutes more using hand whisker . We are whisking again at this step as we want to aerate the batter as much as possible. Keep it aside.
Keep the water in steamer to boil (in which you are going to steam Idli). In the meantime, let us proceed to next step. Brush some oil/Ghee on curves of idli plate. This is necessary so that Idlis don't stick to the plate.
I have put some coriander leaves too on the idli plate too but this step is totally optional & instead you can add all the coriander leaves in the batter.
Add eno to the Idli batter which we kept aside in step3. Please note that we will add eno only when we are about to make Idlis. 

It is not to be added well in advance. After adding Eno the batter will become really light & fluffy.
Pour Idli batter on Idli Plate curves using a ladle or large spoon. You can place some coriander leaves on top of it too (optional).
The water must have boiled by now. Place the Idli stand inside the steamer, close the lid and steam for 8-10 minutes.
After 8 minutes, check the centre of Idlis with a knife or fork. If it comes out clean the idlis are ready else steam for another 2 minutes.
Keep the Idlis to cool down for 2-3 minutes.After that with the help of a knife, free the edges of idli and lift it from the stand. It will come out easily.
Enjoy these soft, fluffy & flavourful Idlis with Coconut chutney or Fresh Coriander chutney.

Thursday, June 13, 2019

Bottlegourd fritters / Lauki ke Kofte

Bottlegourd Fritters is a gluten free delicious snack recipe made using bottlegourd and chickpea flour. The fritters can also be served as a main dish by combining it with a rich silky tomato gravy, often referred as "Ghiya Ke Kofte".

Bottlegourd is known by many other names like "Ghiya", "Lauki" and "Kaddu" etc. It is interesting and sometimes funny that how the same vegetable is known by different names across various regions. Till now, I had lived mostly in North India where bottlegourd is referred as "Ghiya" or "Lauki" in Hindi. After shifting to Hyderabad, I went for grocery shopping and also bought bottlegourd along with other veggies. While I was coming out of the store I noticed "Kaddu" in bill, which means "Pumpkin" in northern region of India. I went back to the billing counter & tried explaining to them that I have not bought pumpkin and there is some mistake in the bill. The guy on the billing counter (who appeared quite confident) picked out bottlegourd from my shopping bag, saying(in slight South India accent) "Madam, Kaddu liya to hai aapne" (Madam see you have bought bottlegourd). That day I got to know that bottlegourd is also known as "Kaddu" in Hyderabad :) .

Bottlegourd due to its high water content and low calories is often recommended in weight loss diet.  Some people even have its juice everyday. It consists of vitamins, essential minerals, sodium & potassium etc. In this recipe by combining it with chickpea flour, its nutritional value is further enhanced. Through this recipe I have tried to make it in a healthier way by air frying it. The fritters come out to be soft and flavourful, perfect to be enjoyed with fresh coriander chutney or any dip of your choice.

There are two variations discussed below. The first one is to have these as Fritters which you can have as snacks/starters and the second way  is to combine it with a gravy to turn it into a main dish. I have explained AIR FRYER method for making these fritters or kofte but you can even deep fry them. The recipe is GLUTEN FREE and also a great option for giving in kids tiffin as mid day snack.

The recipe for gravy is discussed after the recipe of kofte/fritters. For more AIRFRYER recipes, click here.

Hope you would like this simple yet delightful Ghiya Kofte or Bottlegourd Fritters recipe. I would love to hear your feedback or you can also share your pics with us on

List of Ingredients:

  • Bottlegourd / Ghiya / Lauki - 500 grams
  • Chickpea flour / Besan - 1/2 cup
  • Green Chillies-2
  • Carom Seeds / Ajwain-  1 tsp
  • Red Chilli Powder-1/2 tsp
  • Mango Powder / Amchoor-1/2 tsp (optional)
  • Salt- To Taste
  • Ghee / Cooking Oil-1+1/2 tbsp

For Gravy (If making it as main dish):
  • Medium Sized Tomatoes-4 (roughly 300 grams)
  • Ghee / Cooking Oil- 1 &1/2 tbsp
  • Green Chillies-1
  • Cumin seeds / Jeera-1 tsp
  • Asafoetida / Heeng- A pinch
  • Ginger paste-1 tsp
  • Red Chilli powder-1/2 tsp
  • Turmeric Powder / Haldi - 1/2 tsp
  • Coriander Powder-1 tsp
  • Sugar-1/4 tsp
  • Salt- To taste
  • Cream / Malai-3 tbsp
  • Water-3/4 cup
  • Chopped coriander leaves-2 tbsp (Garnishing)

Steps To Prepare:

Wash the bottle-gourd or Ghiya well. Peel it and cut it into 2 or three pieces. If the seeds are to big or thick, feel free to de-seed it.
With the help of manual grater or food processor, grate the Ghiya into fine shreds. I have used a manual grater below as I find it quick & fuss free for smaller quantities of vegetable. You can check out its price or other specifications on Amazon by clicking here.
Squeeze the excess water from bottlegourd shreds. You can do so in two ways. One way is to wrap it in a kitchen cloth & then twisting the cloth so that excess water is drained out. Second way is to press the shreds between the palm of your hands and squeeze the water from it. Please note we just want to remove the "Excess" water content without leaving the bottlegourd too dry. So be gentle while doing this step. You can use the leftover juice in kneading chapati dough or add to any of your vegetables or lentils while cooking.
Add besan (or chickpea flour), green chillies, spices and salt to the shredded ghiya.
Gently knead the dough out of the mixture without putting too much pressure.
Set the Air Fryer for preheating on 200 degree Celsius for 10 minutes. By the time our air fryer is preheating lets move to the next step.

Rub some oil or ghee in your hands and start making balls out of the dough. The trick is to use single hand and not both hands as it put too much pressure. Just place the teaspoon of dough on your palms, press it lightly with your fingers to smoothen it and then gently shake your hands (while fingers folded) so that nice smooth ball is formed.
(If you have applied ghee on your palms while making these balls then you can skip this step.)
Using the same method make other balls from the dough. Brush these with oil or ghee once again.
Brush some oil on the grill of the air fryer also. This way the fritters don't stick to it. Place the bottlegourd fritters inside the basket.
Air fry them for 5 minutes at 200 degrees Celsius and 180 degrees for next 15 minutes . The time may vary 2-3 minutes more or less depending on the variety of bottle-gourd, the moisture in it or how much browning you want on these fritters. If you wish you can brush some more ghee/oil on these in the mid time of cooking.
Bottlegourd Fritters are ready!! You can enjoy them with ketchup/chutney or any of your favourite dips as snack or with Gravy as Main Dish. The recipe for gravy is discussed next.

Ghiya Kofte In Appe or Aebleskiver Pan

I tried this same recipe in Appe pan and it came out good in it also. You have to make Kofta Balls just the way explained in Airfryer method (Till step7). After that rub some oil inside Appe pan and keep it on low flame. When the pan is slightly hot, keep the kofta balls inside them. Let them cook on low flame for 2-3 minutes.
Once they are done from bottom, gently rotate it with the help of a knife so that other side is also cooked. Brushing additional oil or ghee is entirely your choice.
Keep rotating these koftas till it is completely golden brown from all sides. Have it as a snack or in gravy.

Ghiya (Lauki) Kofta Gravy

Blend together tomatoes & green chillies to form a consistent thick puree. I am using Wonderchef Nutri-Blend Mixi  here which is quite handy for making smoothies & purees. You can check out its price & other specifications on Amazon by clicking here.
Heat ghee or oil in a pan. Add cumin seeds (jeera), asafoetida (heeng), and ginger paste to it. Roast the spices for 10-15 seconds till the cumin seeds begin to swell & release its aroma.
Add tomato & green chilli puree to it which we prepared in step1. Let it cook on medium flame while stirring it intermittently.
When the puree starts to thicken up little bit, add red chilli , turmeric, coriander powder and sugar to it. Mix well.
Let the masala cook on low-medium flame till it releases its fat. Slow down the flame.
Add 3/4 cup water to the mixture above and bring it to boil. Switch off the flame after this.
Add cream to the gravy. You can use full fat or low fat cream or even malai here. Stir it well. The cream gives a richness & silkiness to the gravy. Add salt in the end and mix once again.
Add the Ghiya or Lauki Koftas to the gravy just before serving. Garnish it with some freshly chopped coriander leaves.

Enjoy these soft & flavourful Lauki ke Kofte with Chapati or Naan.

Sunday, May 19, 2019

Mixed Lentils Dosa / Mixed Dal Dosa

Mixed Lentils Dosa is a healthy, tasty & protein packed dosa made using different types of Lentils (or "Dal" in Hindi). This dosa recipe which I am going to share today does not require use of rice. Also, it is an instant recipe that means it does not need any fermentation time.

Mixed Dal Dosa is known by various other regional names in India like "Bele Dosa" derived from "Bele" meaning lentils in Kannada, "Adai Dosa" in Telugu, "Panchratan Dal" Dosa as referred by some people in North which means Dosa made using five types of Dal. For those people who are not familiar with "Dosa", these are South Indian crepes which are thin & crispy in texture.
Mixed Lentil Dosa is a nutritious Healthy Breakfast Recipe which can be made in just few minutes once its batter is ready. I keep looking for such breakfast recipes which are full of nutrients and at the same time does not require long preparation time in mornings. This recipe is topmost as it easily meets both the criterion. I generally soak these lentils a night before. In the morning all I have to do is grind these soaked lentils with salt & water and the batter is ready. I store this batter for up to 3 days in refrigerator & my morning breakfast is sorted like a breeze every time.

The five lentils or dal I have used in this recipe are - Urad Dal, Split Green Moong Dal, Masoor Dal, Moong Dal and Chana Dal. 
The Dosas turn out to be perfectly thin & crispy if you follow the exact proportions mentioned below in the ingredients list. Regarding the nutritional value, these lentil dosas are low calorie, full of proteins, rich in iron and folate. They are Gluten Free and vegan (if cooked using oil). It would otherwise be difficult to include so many different lentils in our diet every day but with this recipe you are having a little bit of each type and that too without compromising on taste or time.

You can enjoy this Dosa with Coconut or Fresh Coriander chutney, recipes for which are shared in Chutneys/Dips section of the blog. You can even have it with traditional Sambhar and classic Aloo Masala which is served with traditional Rice Dosa.

Other Recipes which are completely made using Lentils and shared on this blog are-Moong Dal Cheela, Dry moong Dal Salad, Chickpea Salad and Chane ke Kebab.

Hope you would like this delicious and nutritious Mixed Lentil Dosa Recipe!!

List of Ingredients: (Makes 10-12 pieces)

  • Urad Dal - 1/2 cup
  • Yellow Moong Dal-1/4 cup
  • Orange Masoor Dal-1/4 cup
  • Split Chana Dal- 1/4 cup
  • Split Green Moong Dal-1/4 cup
  • Water-1/2 to 3/4 cup (roughly)
  • Salt - To Taste
  • Oil / Ghee - For cooking

Steps To Prepare:

Add all the lentils in the above mentioned proportion in a big bowl. Wash them thoroughly & change the water twice or thrice. Soak them for 3-4 hours. I generally prefer to soak these a night before. 
After few hours of soaking you will notice that lentils grains begin to swell & become slightly soft too.
Add these soaked lentils, salt & water in a grinding jar. Start by adding 1/2 cup water only. If the batter becomes too thick then add further tablespoon by tablespoon. Here I am using WonderChef Nutri-Blend Bullet Mixi for preparing the batter. It is really a good kitchen gadget for preparing smoothies & everyday grinding tasks. You can check out its price & other specification on Amazon by clicking here.
Give a nice pulse so that all the lentils are crushed completely till the batter becomes smooth.
Once the batter is ready, we will proceed to make dosas using it. Take a non-stick Tawa or heavy base griddle, spread some oil or ghee on it. Keep the tawa/griddle on medium heat. Wipe it off with a tissue while spreading it with a help of a tissue. This makes tawa non-sticky & manageable for dosas. Here I am using Hawkins Futura Non Stick Dosa Tawa (33cm). 

When tawa is slighlty hot, take a laddle full of batter & spread it in circular motion to give it a round shape. Keep the flame on Medium-High flame now.
After 1 minute, take a teaspoon of oil or ghee & spread it on edges and centre of dosa using a spoon or silicon brush. You will notice in some time the edges of the dosa will start coming off by itself.
If required use some more ghee or oil & starting from the edges, try to lift the dosa. No need to cook it from other side.
Enjoy it with Coconut or Fresh Coriander Chutney!! 
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