#RenuRasoi #Til #Gud #Sesame #Jaggery Til Gul Ladoo/ Vadi In India there's a tradition of eating Tilgul from Makar Sankranti till Rath saptami. Til Gul acts as a natural digestive aid and increases our immune system . The fiber in sesame seeds supports healthy digestion, and jaggery helps prevent constipation. Try this simple and easy recipe where no syrup or เคชाเค , เคाเคถเคจी is needed. You can make Ladoo or Vadi as per your choice. Ingredients... 1 Cup...150 ml *Til without polish...2 cups *Finely chopped Jaggery... 1 Cup Method.... *Roast Til in a kadhai on low flame, sauting continuously to remove it's raw flavour. Take care not to over roast it. Let it cool. *In a mixer jar add roasted Til and Jaggery, grind till it becomes powder. *Put in a wide based pan and mix thoroughly with the help of your hands. *Roll in small Ladoo. *You can eat one small Ladoo daily. For making Vadi *Take the grinded Til gud mix in a pan , add 2-3 teaspoons of milk and make a doug...
#Dal #Dhokala
#RenuRasoi
#Nocarbs #Proteinrich
Dal Dhokala
This is a very tasty and yummy preparation.
No fermentation is required.
Very soft and spongy ๐๐
If all the instructions are followed you will get perfect Dhokala.
Ingredients
*Yellow moong dal...5 tbspn
*Chana dal... 5 tbspn
*Eno fruit salt...1 tsp
*Cumin seeds...1/2 tsp
*Salt...1.5 tsp
*Lemon juice... 1 tbspn
*Oil...2 tbspn
*Garlic pods..6
*Grated ginger...1.5 tsp
*Water... Same quantity of un soaked dal
If dal is 3/4 cup...water should be 3/4 th cup
For tadka
*Oil...2 tbspn
*Mustard seeds... 1/2 tsp
*Jeera... 1/2 tsp
*Asafoetida powder/ Hing...1/4 tsp
*Turmeric ...a pinch (optional)
*Green chillies... 4-5(optional)
For garnish...
*Chopped coriander...1 tbspn
*Grated coconut... 1 tbspn
Method
*Wash and soak both the dal together for 2.5 hours.
*Measure the water. It should be of the same measurement of un soaked dal. We are going to use only that much water for grinding as well as in batter for cooking.
*Grind soaked dal, grated ginger, peeled garlic , cumin seeds without adding water first. And then add minimum water needed for grinding.
*Take all this in a pan.
*Now heat a water in the big kadhai. This is for steaming. If you will place a container in cold water Dhokala will not become spongy.
*Take a 10" pan or thali for steaming dhokala.
Greece it at the base and from all the side by using 1 tbspn oil.
*Place one stand in the hot water kadhai and then this greased pan over the stand.
*Now in the grinded dal mixture add lemon juice, salt and remaining water which we have measured and used for grinding. Mix properly.
*Add 2 tbspn oil and mix properly.
*Add 1 tsp Eno fruit salt, mix quickly. The batter will become frothy.
*Pour immediately in greased pan , which we have placed in the kadhai.
*Cover with a lid and cook for 15 minutes on a medium flame.
*After 15 minutes, remove the lid, and insert a knife in the dhokala. If knife comes out dry, our dhokala is cooked.
If knife is sticky, cover and cook for further five minutes.
*Switch off the gas, remove the lid
Take out the dhokala pan outside kadhai.
Let it cool and then cut into equal square pieces.
For tadka...
*Heat oil in a small kadhai. Add Mustard seeds and Cummin seeds. When it splutters switch off the gas.
*Add turmeric powder and asafoetida powder. Also add big green chillies pieces.
*Spread this tadka over dhokala, garnish with chopped coriander and coconut.
*Enjoy ๐
เคฎเคธ्เคค ๐๐ป๐๐ป๐
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