Tag Archives: Gram Flour

Bhindi Besan Fry

7 Mar

bhendi_besan_fry
Bhindi Besan Fry.

Lady’s finger is chopped and fried in oil along with spices. A fresh spice and flour mixture is prepared with besan and rice flour. The mixture is then fried along with bhendi till fluffy. Serve bhendi besan fry with steamed rice or with roti.
Makes: around 4 Servings of Bhindi Besan Fry.

Ingredients:

Lady’s Finger 20 app.
Besan / Gram Flour 2 Tbsps
Rice Flour 1 Tbsp
Grated Raw Mango 2 Tbsps
Onion 1 Small
Garam Masala a big Pinch
Red Chili Powder 1/2 tsp
Salt to Taste
Oil 1 Tbsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and pat dry lady’s finger.
Remove ends and chop lady’s finger into half inch pieces.
Peel and finely chop the onion.
In a mixing bowl, mix together besan, rice flour, grated raw mango, chopped onion, red chili powder, garam masala powder, salt and oil.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bhendi.
Fry on medium flame till bhendi turns little soft and starts to brown around the edges.
Stir in besan mixture and fry on low flame for around 10 minutes.
Stir frequently and once the besan mixture is non sticky, remove from heat.
Serve bhendi besan fry with steamed rice or with roti.
Notes: Make sure bhendi is fried well along with the besan mixture before removing from heat.

Suggestions: Adjust spice with red chili powder.
Variations: You can also finely chopped green chiles to the besan mixture if you wish.
Other Names: Bhindi Besan Fry.

Chana Dal Besan Curry

14 Feb

chana_dal_besan
Chana Dal Besan Curry.

Chana dal is cooked till just soft but whole. Besan / gram flour is made into paste and added to the cooked chana dal and boiled till besan is cooked. Finally whole spices are fried in ghee and added to the chana dal curry. Serve chana dal besan curry with roti, steamed rice or with poori etc..
Makes: around 4 Servings of Chana Dal Besan Curry.

Ingredients:

Chana dal 1/4 Cup
Besan/ Gram Flour 3 Tbsps
Red Chili Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 4 – 5
Asafoetida a Big Pinch
Curry Leaves 5
Ghee 1 tsp

Method of preparation:

In a bowl, mix together besan, red chili powder, salt and around half a cup of water to make a smooth paste without any lumps.

Soak chana dal in water for 3 – 4 hours.
Bring to boil a cup of water in a saucepot, add chana dal.
Boil till chana dal is cooked and translucent without being mushy.
Once chana dal is cooked, lower the flame and stir in besan paste.
Add another half a cup of water and let the besan paste cook for around 3 – 5 minutes.

Heat ghee in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the above besan mixture.
Stir well and serve chana dal besan curry with roti, steamed rice or with poori etc..
Notes: Make sure chana dal is cooked right.

Suggestions: Adjust the consistency of the curry with water. For more gravy, add more besan and accordingly add the red chili powder.
Variations: You can also pressure cook chana dal with 3/4 cup or so of water for 2 whistles to cook it.
Other Names: Chana Dal Besan Curry.

Gram Flour Dosa

10 Feb

gram_flour_dosa
Senagapindi Dosalu.

Gram flour is made into batter with water. Cumin and black peppercorns are fried in oil to release the aroma. It is then mixed with the besan dosa batter. Dosa batter is then poured onto hot flat pan and roasted till dosa turns golden brown. Serve gram flour dosa with any pickle or chutney or with sambar.
Makes: around 15 Gram Flour Dosa.

Ingredients:

Gram Flour / Besan 1 Cup
Rice Flour 1/4 Cup
Cumin Seeds 1/4 tsp
Crushed Black Peppercorns 1/4 tsp
Curry Leaves few Sprigs
Asafoetida a big Pinch
Oil as Required

Method of preparation:

Wash and tear the curry leaves.
Heat half a tsp of oil in a pan, add cumin seeds, asafoetida and crushed black peppercorns.
Fry till cumin seeds change color, remove from heat.

In a mixing bowl, mix together gram flour, rice flour, above fried spices, curry leaves and salt.
Add enough water to make somewhat thin batter.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of gram flour dosa batter on pan in circular motions.
Make sure batter is thin enough that it spreads by itself when batter hits the hot pan.
Try to fill up any big holes and form into around 6 inch diameter dosa.
Don’t spread the dosa with back of the ladle.

Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining gram flour dosa batter.
Serve gram flour dosa with sambar or with any chutney of your choice.
Notes: Make sure not to burn any of the spices while frying.

Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin and adjust with rice flour. If dosa comes thick, make sure batter is not too thick, and adjust the batter accordingly with water.
Variations: You can also add finely chopped onion or chopped nuts like cashews to the gram flour dosa batter.
Other Names: Gram Flour Dosa, Senagapindi Dosa, Besan Dosa.

Jaggery Boondi Chikki

14 Dec

boondi_acchu
Bellam Boondi Acchu.

Boondi is prepared with besan/ gram flour. Then jaggery is dissolved in water and made into a thick syrup. The freshly prepared boondi is then soaked in jaggery syrup and let it harden. Store boondi chikki in refrigerator to extend the shelf life and serve it as desired.
Makes: around 2 Servings of Boondi Chikki.

Ingredients:

Besan/ Senagapindi 1 Cup
Water 3/4 Cup app.
Soda-bi-carb a small pinch
Oil for deep frying
Jaggery 1 Cup
Cardamom Powder a big Pinch
Ghee 1/4 tsp

Method of preparation:

Grease a small dish with few drops of ghee and keep aside.
Crush the jaggery into small pieces and keep aside.
In a bowl, mix besan, soda-bi-carb and water together into smooth batter without any lumps.

Heat oil in a wok on medium high heat.
Use a perforated spoon to shield the oil.
Pour the batter onto the perforated spoon one spoon at a time.
Make sure to tap the perforated spoon to let the batter fall through the holes.
Stop when the wok is filled with boondi, let them turn little crisp but not brown.
Immediately remove the boondi onto absorbent paper with the help of a skimmer before they turn brown.
Repeat the process until all the besan batter is finished.
Let the boondi cool completely to room temperature.

Heat around half a cup of water in a sauce pan, add jaggery,ghee and cardamom powder.
Let the jaggery dissolve completely and the let the syrup thicken.
Test the syrup by pouring a little bit into a small bowl full of water.
If the syrup forms almost a hard ball, remove the syrup from heat.
Stir in prepared boondi to let the jaggery syrup coat the boondi and pour the boondi onto a greased disk.
Let the boondi come to room temperature and cut it into pieces.
Store tight in a jar and serve boondi chikki as desired.
Notes: Make sure boondi is not over fried.

Suggestions: If boondi is over fried, make spicy boondi as shown here.
Variations: You can check other recipes with boondi here.
Other Names: Boondi Chikki, Bellam Boondi.

Quick Green Chiles with Cilantro

11 Oct

besan_cilantro
Quick Green Chiles with Cilantro.

Green chiles are sliced and fried in oil along with spices and cilantro. A mixture of besan / gram flour and rice flour is added to the pan and cooked on low flame till done. Serve quick green chiles with cilantro over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Quick Green Chiles with Cilantro.

Ingredients:

Besan 5 Tbsps
Rice Flour 2 Tbsps
Green Chiles 5
Cilantro half a Bunch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Wash, remove stems and slice the green chiles.
Wash and finely chop the cilantro.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chiles.
Once green chiles are fried well, stir in cilantro.
Once cilantro is wilted, stir in besan, rice flour and salt.
Lower the flame and cook while stirring till the raw smell of besan is gone.
Serve quick green chiles with cilantro over plain steamed rice and dollop of ghee.
Notes: For milder version, select soft and tender green chiles.

Suggestions: Adjust green chiles according to spice. Make sure green chiles are fried well and besan is cooked properly.
Variations: Check other variations with green chiles here.
Other Names: Quick Green Chiles with Cilantro.