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Dal vada Recipe

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How to Make Dal vada Recipe (दाल वडा रेसिपी)  Ingredients for Dal vada Recipe   1 cup Chilkewali moong dal (Moong dal with skin) Water to soak the dal 2-3 Green chilies ½ inch Ginger 2 tablespoons Cilantro or coriander leaves 2 tablespoons Water for grinding Salt to taste ¼ teaspoon Hing (Asafoetida) Oil for deep frying Onion thinly sliced (to serve on side) Green chilies slit and deep fried (to serve on side) Method : Measure and take moong dal with skin (chilka moong dal). Take into the colander or strainer and wash under running cold water till water runs clear. Rinse them in a bowl 3-4 times or till the water is not cloudy anymore. Soak in enough water for 4-5 hours. Water should be 2-3 inches above the dal. After the soaking time, rub the dal between your fingers, so most of the skin will come off. Keep rubbing and massaging till 70% of the skin is came off the dal. Now drain the water and skin will float on top, remove that...
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Sada (Plain) Dosa Recipe

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How to Make Sada (Plain) Dosa Recipe ( सादा ( प्लेन ) डोसा रेसिपी ) Ingredients for Sada (Plain) Dosa Recipe 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. ghee or oil as preferred water for grinding Method : Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa-like grains should be felt in the batter. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Remove with spatula ...
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Mitha Khaja Recipe

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How to Make Mitha Khaja Recipe ( मीठा खाजा रेसिपी ) Ingredients for Mitha Khaja Recipe 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. cardamom powder 1 tbsp. ghee ghee to deep fry Method : Heat the water and jaggery till all of it dissolves in the water. Strain and cool a bit. Mix the cardamom powder and ghee in the flour. Knead the flour with the jaggery water. The dough should be stiff but pliable. Break into approx. 20 parts. Knead each with palm and roll into 4" rounds. Make many tiny slits with knife or fork on each on both sides. Keep them aside on a clean cloth for an hour or so to dry a bit. Deep fry in hot ghee on low flame till light golden in colour. Drain and cool for a while. The khajas will become crisper and harder as they cool. Store in airtight container after cooling completely. Making time : 45 minutes Makes : 20-25 pieces
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