Ingredients:
soya bean (not the soya chunks) - 1 cup boiled
potatoes boiled 2 medium size
Onion chopped 2 medium size
Ginger paste 1 tblspn
Garlic 3-4 cloves paste
Green chilli 3-4 or as per taste
cumin powder 1 tblspn
Cumin 1/2 tspn
Garam masala 1/2 tspn (powders cardamom, cinnamon & cloves)
Salt to taste
Oil to deep fry - about 1 and 1/2 inch of the pan you are using.
Black salt 2-3 pinch, optional
Sour cream - 1 cup
Tomato ketchup - 1/2 cup
Preparation:
Boil the soya beans in pressure cooker with 1 and 1/2 cup water and salt to taste. (They should boil such that they mash when pressed between fingers)
Boil the potatoes with salt and mash them well.
Take oil in a non-stick pan and add cumin to fry.
Add onion & fry till the onion turns brown.
Add ginger, garlic, cumin powder, chilli and fry in medium heat.
Add the soya beans(without water) and fry well.
Add the mashed potatoes, salt to taste, garam-masala.
Mix well and fry.
Let it cool and then make euqal size small balls.
Take bread and dip it in water. Squeeze the water well.
Place the soya stuffings and roll the bread to close all the sides.
Take oil in the frying pan and heat it well.
Place the roll and fry well all the sides till it turns light brown.
While serving sprinkle a pinch of black salt.
For the Dip:
Take tomato ketchup and sour cream and mix well to serve along with this dip.
Ingredients:
Choice of pulses:
Boiled rice: 1 cup
Green/Yellow Moong: 1 cup
Chana daal/black chana/roasted chana: 1/2 cup
Urud daal: 3-4 Tspn
Arhar/Toor daal: 1/2 cup
Onion: 1 cup chopped
Green Chilli: 3 or as per taste
Ginger: 1 inch grated
Garlic: 2-3 falkes
Coriander leaves: 1 cup chopped
Methi leaves: 1 cup chopped (optional)
Carrot: 1-2 grated (optional)
Curry Patta - 2-3 twigs
Hing 1/2 teaspoon
Jeear 1 tablespoon
Ajwain 1 tablespoon
Coconut 1/2 cup grated (optional)
Salt to taste.Preparation:1. Soak all the pulses and rice in water for 4-6 hours or overnight
2. Grind them in mixy coarsely. Dont put too much water.
3. Make Adai as soon as you grind it (dont leave the batter at room temparature). 4. You can refrigerate the extra for later use.
5. Add the chopped vegetable: green chillies, ginger, Curry patta, Coriander, Hing, ajwain and jeera.
6. Carrot , Onion, Methi leaves(good in winter) and also grated coconut(these are optional - I usually add them to increase the nutitional value)
7. Add salt and mix well.
8. Make Adai on dosa tava just like a dosa/ pancakes but these are thick as paratha.
9. Wipe the tawa with wet napkin(kitchen tissue).
10. Then add the dough, when the Adai is almost brown at the bottom, add butter(for children) /olive oil(for pregnant ladies) and flip.
11. Cook on medium flame or else it doesnt get cooked well.
Note:
1. The above pulses can differ as per your taste and availability.
2. Prefer to add the first options mentioned. 3. Incase you are using green moong and black chana try to sprout them before grinding to increase the PROTEIN content - its important for growing children and also pregnanat women(these are my modifications).
4. If methi leaves are not available soak Kasturi Methi in hot water and add.
5. You can add other veggies as well as per your taste.
6. You can eat it with avial or coconut chutney or tomato chutney or any dips of your choice.
Tips:
- Never have this item in DINNER.
- As the content of protein is extremely high its not very easily digestable. Its heavy so avoid overeating.
- Dont forget to add hing, jeera and ajwain that helps digestion.
- As this has already a good amount of protein, dont add too many veggies and make it complex.
