Wednesday, 10 March 2010

Kichadi thepla

You might find yourself making khichadi when you are not up for cooking or not in mood for take away. You might have find your freeze with left over khichadi and not in mood to eat the same again.

Try the following recipe and you will love it. It is very light for stomach and also very quick.

Khichadi: 1cup
Wheat flour: 1 cup
Millet flour/bajri ka aata: 2 table spoon
Bengal graham flour: 2-3 table spoon
Rice flour: 1 table spoon
Salt to taste
Red chili powder: 2 table spoon
Turmeric powder: 1 table spoon
Carom seeds: 1 table spoon
Sesame seeds: 1 table spoon (optional)
Oil: 3-4 table spoon
Sugar to taste

Add all the dry ingredient along with oil in a bowl.

Mix them all with hand.
Now add only few drops of water to make a medium soft dough.
Make equal sized small balls.
Roll them out into thicker than roti but thinner than paratha.
Heat the pan on medium flame. Once pan is hot place the thepla on it.

Cook for 20-30 seconds. Flip on one side and add little bit oil on the semi cooked surface.
After another 20-30 seconds flip over and spread oil on other side. Gently press the surface to allow it to cook. Cook on each side until thepla is cooked.

Repeat the procedure for rest of the balls.

Enjoy hot with pickle of your choice or with plain yogurt.

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