27 July 2022

Here are 4 healthy and quick rice recipes for monsoons.

 Here are 4  healthy and quick rice recipes for monsoons.

1 Poha Dhokla

Add one cup of ground poha, one cup of semolina, 1 teaspoon of green chili paste and salt to taste.

Mix well and keep aside for 10 minutes.

Grease a 7 inch diameter plate and prepare a steamer. Add 1 tsp fruit salt and 2 tsp water before steaming the poha mixture.

When bubbles start to appear, pour the mixture into a plate and steam for 10-12 minutes.

Drizzle 1 tsp oil, 1/2 tsp mustard seeds and 1 pinch of asafoetida on the dhokla and serve after cutting.

2 sweet things

if you have a sweet tooth, try this Poha Ladoo.

Dry fry 1 cup poha until it turns golden brown.

Grind together roasted poh, 1 cup sugar, 1 handful of cashews, handful of pistachios, 2 cardamoms, 4-5 cashews, 5-6 figs, 2-3 tablespoons of shredded coconut.

Add 8 to 9 tablespoons of melted ghee to the ground mixture and shape it into ladoos. Add the amount of ghee according to the number of laddoos you want to make and make laddoos.

3 Poha Vada

This super crispy poha dosa or oval dosa is a famous dish of Tamil Nadu.

Wash and filter 1/2 cup of coarse rice with 5 tablespoons of chopped black lentils, then add 1 cup of coarse beaten rice, 1/2 teaspoon of fenugreek seeds and soak for 6 hours.

Strain, blend with 1/2 cup yogurt and 1 cup water until smooth. Pour the mixture into a bowl and add salt. Cover and keep aside for 8 hours.

Once the yeast rises in it, heat a non-stick tawa (griddle). Grease it with 1 tbsp of oil and spread a portion of the batter in a circular shape on the pan with the help of a ladle. Cover and cook on medium heat for 1-2 minutes. Cook the dosa and fold it in half and serve with chutney or sambhar.

4 crispy cutlets

What if you want to enjoy the rain and have spicy cutlets with it!

Make a thick powder out of 1 cup of poha. In a bowl, mix one teaspoon of lemon juice, 1 cup of boiled and mashed potatoes, one tablespoon of green chilies, cumin powder, salt and one cup of chopped mint leaves. Make 6 equal sized round balls.

In a separate bowl, mix one cup of all-purpose flour with water to make a thick paste. Dip the balls in the flour mixture first, then coat them well in the poha powder. Deep fry until golden on all sides. Serve the crispy cutlets hot with the spicy sauce.



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