cup rice flour

Green Peas Oothapa

/ Sameera's Kitchen / Leave a comment

20130224_205009Ingredients:

1 cup Green peas.

1/2 cup Rice Flour.

1/2 cup Besan.

2 tsp Ginger-Garlic-Green chilli paste.

1/2 tsp Turmeric powder.

Salt to taste.

2 pinch Fruit salt(Eno)

Oil for smearing.

Method:

Crush grren peas in mixie to make paste.

Remove in a big bowl,add besan,rice flour,turmeric,salt and chilli  ginger garlic paste.

Mix well using whisk to avoid forming lumps.Add little water if required,consistency should be like dosa batter.

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Add eno fruit salt and mix well.Make dosas out of this batter(thick dosas like oothapam).20130224_195918

Cover and cook on both sides smearing little oil.20130224_200738

Serve hot with chutney or sauce of your choice.

Tip:Grated paneer,carrot,thinly chooped onions/tomatoes can also be used as toppings on these oothapams..

Happy Cooking !!!

Sameera

Gul-Chun Ghalun Ghavane(Rice pancake with coconut and jaggery filling)

/ Sameera's Kitchen / Leave a comment

 

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It is said that Ganpati Bappa likes sweets made from Rice floor,jaggery and coconut,hence modaks are his favourite,but when you dont have much time to spare,this dish is made as offering to Bappa,made from same ingredients as modaks but less time consuming….tasty and yummy…

Ingredients: 

2 cups Raw rice.(any variant)

1/2 cup Rice flour.(Optional)

1 tsp Salt.

Oil.

For Filling:

1 cup grated Coconut.

3/4 cup chopped Jaggery.

1 tsp Ghee.

1 tsp Cardamom powder.

1 tbsp Cashewnut pieces.

1 tsp Khus Khus (Poppy seeds)

pinch of Salt.

Method: 

Wash and soak rice in 4 to 5 cups of water for 8 hours.

Heat a pan,add ghee,coconut and jaggery,cook till jaggery melts and mixes well with coconut,add cahewnut pieces and khus khus.Cook stirring in between till water completely evaporates and mixture becomes dry.Switch off the gas and add cardamom powder,mix well.Remove in a bowl and keep for cooling.

Grind the saoked rice into fine paste.Add rice flour,salt and water to adjust the consistency.Consistency should be like that of buttermilk.As per my mother in law, adding of rice flour helps in making crisp ghavans,but my mom makes it just with rice paste.

Usually a special griddle called Bhide is used to make these,but same can be made in non stick pan also.

Cut one onion into half and pierce a fork in it.Use this to grease the griddle with oil.Alternately a tissue paper dipped in oil or silicone brush can also be used.

Heat the griddle on high heat,stir and pour the batter spreading on the griddle.

Lower the heat and let it cook,now spread a spoon ful of Chun(coconut and jaggery mixture)on it till it leaves side and becomes crispy(No need to turn and cook on other side).Fold in half.

Again fold in half.

Remove on banana leaf or cotton cloth.

Repeat the process to make another ghavan.

If made in advance can be reheated in microwave just before serving.

Tip:Any variety of rice can be used to make ghavans,I make it with basmati,basmati tukda or brown rice.My mom uses ukde tandul (boiled rice).

Happy Cooking !!!

Sameera