Yes yes am on moringo band vegan. I had bought huge bunch and so trying out different recipes. I also bought seeds from amazon so I will even plant them. Again recipe is from vahrevah and it’s very simple. I made some changes. Here’s what I did.
- Soak brown rice with tuvar dal and Chana dal adding few whole red chilies. I used same quantity of rice and 2 dals. You should be able to use any dal you like. I soaked for 3-4 hrs.
- Before blending, add few curry leaves and I added few small pieces of coconuts. Blend everything with little water. Keep it thick and coarse.
- Add salt , little hing and lots of chopped moringa leaves.
- Now cook on tava. First time cover with lid and second time cook uncovered. It takes time to cook.
- Enjoy with chutney and sambhar. I had with y’day’s left over moringa dal.
- You can make batter previous night and make in the morning for breakfast to eat with chutney.
- I think you should be able to make methi puda replacing methi with moringo.
- Moringo/drumstick leaves are very nutritious if you don’t know yet.
Here’s the link:
Rava dhokla is generally termed as instant dhokla but as I was making it, realized that it’s not really instant. Nothing is instant. It takes 9 months to form a human body. It takes time for seeds to germinate and become plant. Today’s world everyone is looking for instant everything… does life work that way? We end up with roller coaster ride in all instant happiness, instant gratification what not. It takes 12 years to even start learning what yoga is. So why this dhokla is not instant? You have to soak rava for 30 mins and then steam 12-15 mins. You have to eat this instantly though else won’t taste good and also become hard, chewy.😀
I followed Tarla Dalal’s recipe and turned out yummy.
It’s so cold here and I know many of the places around the world. We all are trying to bundle up and go to work . You know we pay money for adventures, and sometimes we can do adventure right at home.Going to work in this cold freezing weather itself is an adventure. This hearty breakfast will help according to me surviving this bitter cold. I like to have more protein in winter. Naturally you are tempted to eat more beans , lentils if you are vegetarian. Who wants lemonade or watermelon in winter ? Not me. Hot cup of Lemon water.. sure.
Ok, so recipe is awesome and if you check video by vah re vah chef , you will enjoy more . Here’s the link:
This is how I made it:
- Soak whole mung overnight. Everything is available every where now a days and mung is even available on Amazon. Or visit Indian store, Asian market, world markets.
- Blend mung beans with ginger , garlic , chili. Everything is optional. If you don’t like spices, just add salt only. Add pinch of turmeric again optional but I know many ppl are trying to add turmeric in the diet for all its wonderful benefits so kill 1 more bird at the same time.
- Now chop some onion, cilantro , bell pepper, ginger and add salt. You can add any veggies you like but chop them fine or shredd.
- Now the fun part . Keep an egg handy.
- Heat a skillet and spread some coconut oil or olive oil.
- Spread mung dal mixture like pancake.
- Crack open an egg and spread on pancake or dosa , Chila whatever u call it.
- Sprinkle black pepper powder.
- Now add your veggie mix.
- Cover and cook for few mins.
- Turn and cook again. Cook it well and this will take some time to cook.
- Isn’t that simple and rich with protein? Mung beans and egg both has good protein.
- Enjoy with ketchup. I didn’t had any.
- Do watch video , you will love it.
- Enjoy cold, freezing days.
- By the way , winter is a good time for meditation.
- Enjoy !
On a cold morning, you want hot piping breakfast, isn’t it? Here’s an idea with oatmeal. I buy plain oatmeal and so can do different things with it.
Mix oatmeal with water and boil it.
- Add chopped apple.
- Add walnut and raisins.
- Sprinkle cinnamon powder.
- Pinch of salt.
- And and coconut butter at the end.
- Sounds yummy, taste yum too.
- Mild Sweetness comes from apple and raisin.
Enjoy cold morning !
Most of the variation Idli recipes I have seen are just adding millet or some other flour little bit. I wanted to make totally rice free. And I am happy with this one.
I soaked 1 cup Urad dal with few Methi seeds for 4 -5 hrs. Grind it and then added Ragi flour little by little and keep mixing so no lumps are formed. Added around 1.5 cup of Ragi flour. Let it ferment as usual and make idlis.
It will taste good with sambhar and tomato chutney . Since Ragi has very earthy flavor, you need sour, spicy to go with it.
Ragi is rich in calcium and minerals .