Skip to main content

Lobia Dip Recipe

Post a Comment

Sabudana Uttapam

Sabudana Uttapam | Sabudana Appe 

Sabudana uttapam and appe both are delicious and tempting recipes prepared using sabudana (sago) and sama ke chawal (samak rice) or ‘Barnyard millet’. These can be taken as a snack or for fasting days. This is a no onion no garlic recipe. Both recipes are prepared using one batter. You can easily cook two different dishes within minutes.

sabudana-uttapam

Batter is made with sabudana, sama rice, curd, veggies and some basic ingredients that we use for falahari foods. Sabudana and sama rice are soaked and then grinded to make a smooth paste. We can make uttapam, idli, chilla or appe from this batter. The cooking method is similar to normal uttapam. 


There are so many recipes that are prepared using sabudana like sabudana vada, sabudana khichdi and sabudana kheer. These recipes are traditional and very popular in western India. But this recipe is a different and delectable with some tanginess and spicy flavor.


They can be served with coriander chutney or coconut chutney. I have prepared pudina raita by mixing curd, mint leaves paste and black pepper powder. If you don’t consume mint during fast, you can skip with coriander leaves. 


Cuisine:  Indian
Course:   Snacks
Prep. Time:   2 hours
Cooking Time:   20 minutes
Serving: 2

Ingredients:

1 cup sabudana (Sago)
1 cup Sama rice or Samak rice (Barnyard millet)
½ cup curd
¼ tsp. black pepper powder
Sendha namak (Rock salt) as per the taste
1 small carrot, finely chopped (optional)
1 small tomato, finely chopped (optional)
Some fresh coriander, chopped
1 green chilli, chopped
Oil for frying

For Pudina Raita-

1 cup fresh curd
Sendha namak to taste
¼ tsp. black pepper powder
½ tsp. mint leaves paste

Instructions:

Wash the sabudana properly. Soak them in enough water for 2 hours.


Wash the samak rice 2-3 times properly. Soak in enough water for 15 minutes.


Grind sama rice to make a fine paste. Add enough water if required.


Grind sabudana to make a smooth past.


Take both pastes in a bowl. Add curd, finely chchopped carrot, tomatoes, green chilli, coriander leaves, salt and black pepper powder.


Mix properly to combine all ingredients. Batter consistency should be like dosa batter.


Batter is ready. Make uttapam, chilla, appe and idli from this batter. 

Making Uttapam-

Heat a nonstick pan or tawa over medium flame. Pour a ladleful of uttapam batter and spread in a circular motion with the help of ladle. It should not be too much thick or thin.


Spread some oil around the edges of uttapam.


Cook it for 1-2 minute. When the base is cooked and become brown in color, flip gently with the help of spatula. 


Cook it for another 1-2 minute until it becomes lightly crispy then flip again.
Sabudana uttapam is ready.


Making App-

Heat an appe pan on medium flame. Add ghee in each mould. Pour the batter and cover with lid. Cook on low flame till they become golden brown.


Flip them with the help of wooden skewer or toothpick.


Cover again and cook from another side.
You may flip again to properly cook them. Remove from pan.
Appes are ready to serve.


Making Pudina Raita-

Take 1 cup fresh curd in a bowl.
Add black pepper powder, mint leaves paste and black pepper powder. 


Mix well.
Pudina raita is ready.


Serve uttapam along with this dip.


Tips:

  • Adjust spices according to your taste.
  • You may use vegetables according your preference and choice during fast.
  • You may add some crushed peanuts in batter.
  • You may add cumin seeds.
  • Serve them hot. As it cools, it starts to become soft and lose their crispiness.
  • If you want you can add 1 tsp. sugar to give some sweetness.


Labels:

Comments

Post a Comment

Popular posts from this blog

Potato coins with cheese dip

 Potato coins with cheese dip  Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan  recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine:   Indian...
Post a Comment
Read more

Lobia Dip Recipe

Lobia Dip Recipe  "Move over hummus! Discover the rich, nutty flavors of our Zesty Lobia Dip . Lobia dip (Black-Eyed Pea dip) ( लोबिआ डिप ) is the underrated, protein-packed cousin of hummus that deserves a spot in your snack rotation. Often called "Texas Caviar" in its chunky form, this creamy version transforms the humble black-eyed pea into a silky, savory spread that’s both earthy and bright. Unlike chickpeas, which have a fairly neutral profile, lobia (black-eyed peas) offers a distinctively nutty, slightly smoky depth. When whipped, it creates a texture that is dense yet fluffy. If you’re looking to go beyond the basics, lobia dip is truly a "fusion" powerhouse. It sits at the intersection of Southern American soul food, Indian home cooking, and Middle Eastern mezze culture. Why it’s the "Modern" Choice? In a world of hummus fatigue, lobia dip stands out because it’s: Lectin-Light: Some find black-eyed peas easier to digest than other legumes...
Post a Comment
Read more

Chaat Masala

Chaat Masala Chaat Masala (चाट मसाला) is a spice powder mix which is mostly used as a garnish on salads, snacks and fruits. It typically consists of amchoor powder, black salt and heeng. Street vendors usually mix their own chat masala. Today I deliver here homemade chat masala. This chaat masala consists of coriander seeds, cumin seeds, red chilli, black salt, amchoor powder, black peppercorn and so many basic Indian spices. Firstly ground spices are roasted well and then grinded with other remaining spices to make a fine powder. Sprinkle this chaat masala over aloo tikki chaat, pakodas, cutlets, rolls, paneer tikka and your favorite snacks.  Ingredients: 2 tsp. Black Salt  1 tsp. Salt    2 tbsp. Coriander seeds  1 tbsp. Cumin seeds  1 tbsp. Black pepper  2 tbsp. Dry mango powder  5-6 Dry red chilli  1/4 tsp. Citric acid  a small pinch Heeng  Instructions:  Dry roast coriander seed...
Post a Comment
Read more

Murmura Bonda | Murmura vada

Murmura vada | Murmura Pakoda Recipe  मुरमुरे से बनाएं कुरकुरे और स्वादिष्ट पकौड़े   Murmura vada is a crispy and delectable deep fried snack that is prepared using murmura. These vadas are crispy from outside and soft from inside. It is prepared using murmura (puffed rice), sooji and besan (gramflour). These crispy, crunchy and spicy fritters will be everyone’s favorite snacks. This is a vegan and easy to make recipe. To make mumura vada, murmuras are soaked and slightly mashed using your fingers. Onion and basic spices are added in this mixture. Then this mixture is shaped to round vadas and deep fried. You may add cumin seeds, fennel seeds or coriander seeds. You can skip onion if you are making no onion snacks. You may add green chilli, coriander leaves or mint leaves.  Murmura vada are enjoyed with chutneys or sauces along with a hot cup of tea. It can be prepared for breakfast or evening snack. Course:   Snacks Cuisine:   Indian Prep. Time: ...
Post a Comment
Read more

Sooji ke Chamcham

Sooji ke Chamcham | Sweet sooji bites  Sooji ke chamcham ( सूजी के चमचम ) is a delicious and tempting sweet recipe. Chamcham is a famous authentic Bengali dish that is generally made with fresh panner or chenna. But here in this recipe, I have used sooji in place of paneer. Chamcham sweet has many varities. It can be made with lots of colourful stuffing and garnishing. You can easily find white chum chum and pink chum chum. I have tried a different variation. It is also known as chom chom. First Sooji is cooked with milk and then mixed with milk powder. Give them shape like oval, round or cylindrical. I have made them in so many different shapes to make attractive. After this, fry on low flame   till they become golden brown in colour. These golden colored soft cham cham are dipped in sugar syrup that is flavored with cardamom powder & kesar. This Indian dessert is sinfully rich and delicious that you will be definitely tempted to eat. Cham cham can be prepared on eve...
Post a Comment
Read more