Masala Chana Dal Khichdi is a spicy peppy version of khichdi made in a pan. No pressure cooker is required for cooking this. Khichdi is a one-pot meal made with the combination of rice and lentils. A great way to enjoy a protein rich food in your meals any time of the day!!
Rice 1 cup
Bengal Split Gram (Chana Dal) ½ cup
Water 3 ¼ cup
Oil 3 tbsp
Ginger Paste (1 tbsp)
Bay Leaves (2)
Cinnamon Stick/dalchini (1) small
Cumin (Jeera) 2 tsp
Sliced Onions 1 cup
Turmeric Powder ½ tsp
Kashmiri Lal Mirch 1tsp
Green Chili (2)
Coriander powder (1 ½ tsp)
Hot Red Chili Powder (3/4 tsp)
Salt (1 ½ tsp)
Garam Masala (3/4 tsp)
Lemon Juice ( 1 tbsp)
Fresh Coriander Leaves (handful)
Wash and soak chana dal for atleast 4 hours
Wash and soak rice for maximum 15 minutes ( Practically to be soaked just before starting cooking)
1. Set a wide pan to heat at medium on the large burner of gas stove.
2. Add oil and let warm.
3. Add bay leaves and cinnamon stick. Saute.
4. Add cumin seeds and allow to crackle. Reduce heat to low.
5. Add turmeric powder, and sauté.
6. Add all spices and sauté.
7. Add soaked and drained chana dal, and roast for a minute.
8. Add soaked and drained rice and roast for 2 minutes.
9. Add water. Increase heat and cover with a lid in such a way that there is space for excess steam to escape.
10. Once water boils, reduce heat to low, and allow it to cook for 10 minutes.
11. Add cilantro leaves and lemon juice. Toss gently.
12. Cook for 2 more minutes.
13. Switch off the heat when little water is left. Keep the lid on, and move away the pan from the hot burner.
14. Let it rest for 10 minutes.
Optional: You may temper with hot desi ghee to which whole red chillis/ green chilis have been added.
Enjoy Masala Chana Dal Khichdi with pickles, green chilies, chopped onions, curd or a dash of lemon juice.
Ingredients: (for 24 rotis)
Samo seeds (2 cups)
Water (5 cups)
Salt (2 tsp)
Oil (1 1/2 tbsp + for making flatbread on griddle)
Potatoes (boiled, peeled and mashed) (3)
1. Wash sama rice thoroughly with water.
2. Transfer to a microwave safe bowl.
3. Add water and salt.
4. Microwave at 100% power for 5 minutes. Give it a mix.
5. Microwave for 10 minutes at 80% power. The mix should look crumbly now. If need be, microwave for a few more minutes (each microwave is different, so timing may vary).
6. Allow it to cool.
7. Add oil and mashed potatoes and knead very well.
8. Divide into equal sized balls.
9. Roll each ball into a disc of 1mm thickness and 3-4 inches diameter, exactly the way you roll makki ki roti or kuttu ke aate ki roti ( check video for tips on easy rolling)
10. Cook on both sides, at medium to high heat.
Enjoy with potato curry or any curry of your choice.
To view this video in English,
To view video in English, check out
Samo seeds( sama rice) 1/2 cup
Water (1 cup)
Sesame seeds(20 gm)
Potatoes(boiled and peeled)(2)
Paneer(Indian Cottage Cheese) 100 gm
Salt(1 1/4 tsp)
Red Chilli Powder( 3/4 tsp)
Black Pepper powder( 1/4 tsp)
1. Wash the sama rice thoroughly with water and transfer to a big microwave safe bowl. 2. Add water to the rice and microwave for 5 minutes at 80% power.
3. Give the rice a good mix and microwave for another 5 minutes at 80% power.
4. Allow the boiled rice to cool down enough so that you can knead a dough.
5. Grate in the potatoes and paneer. Add chopped cilantro leaves, salt and the spices and nuts (if using).
6. Knead the mix into a smooth dough and shape cutlets as desired.
7. Set the oil to heat at medium.
8. Roll the cutlets onto a bed of sesame seeds.
9. Fry the cutlets at low to medium heat. Enjoy with ketchup, chutney or dip of your choice!
To view this video in English, check out the video below
For 3 servings:
Whole Wheat Flour (3 tbsp)
Oil( 3 tbsp)
Water (6 cups/ 1.5 liter)
Salt ( 1/2 tsp or as per taste)
Red Chilli Powder( 1/3 tsp or as per taste)
Coriander Powder( 1/2 tsp)
Turmeric Powder(1/2 tsp)
1. Saute the flour in oil at medium heat, till it starts oozing out oil and turns brown in color ( takes approximately 5-7 minutes)
2. Add turmeric powder and saute.
3. Add the rest of the spices. Mix together well.
4. Add water and bring to a boil at high heat.
5. Reduce the heat to medium and let simmer till the water reduces to half the quantity.
6. Add boondi/ sev/bhujia/ram laddoo.
7. Let stand for a few minutes.
Serve with roti, paratha or rice.
For making papppadam/papad curry or besan cheela curry, simmer to reduce the water for about 20 minutes ( as in step 5). Add 4 masala papads (pappadam), broken into small pieces and pan-fried, to the gravy. Also add a small piece of lentil wadi (optional). Cook for another 7 minutes or till the desired consistency is achieved. Let stand for 15 minutes and then serve.
To view this video in English, check out the link
Whole Wheat Flour (11/2 cup + some for rolling and dusting)
Water + milk ( 200 ml, warm)
Oil ( 1 tbsp)
Desi Ghee or any oil of your choice( as required)
1.Using water+ milk mixture, knead a soft dough with whole wheat flour, sugar, salt and oil.
2. Refrigerate the dough for atleast 30 minutes.
3. After 30 minutes, give a quick final knead to the dough and divide it in 5 equal sized balls.
4. Using dry flour, roll a ball into a big disc, say 10 inches diameter.
5. Apply a generous helping of desi ghee on this disc.
6. Using a knife or pizza cutter, make 5 vertical and 5 horizontal cuts on the disc.
7. Sprinkle dry wheat flour onto this disc.
8. The whole disc is now divided into smaller pieces.
9. Start piling these small pieces one on top of the other, with the smallest as the topmost and the largest one as the bottom most.
10. You will now have a big pile of pieces.
11.Press it firmly with your palm.
12.Toss this big pile into the dry wheat flour and roll it into a disc, say 7 inches in diameter.
13. Cook this on a hot griddle(medium heat), on both sides.
14. Apply desi ghee on both sides and press lightly to make a crisp lachchha paratha.
15.Once off the griddle, crush it very gently between your palms to separate the layers.
Your crisp, crumbly, soft parat paratha is ready. Enjoy it with any curry, veggie, lentil or raita of your choice, or with a cup of tea/coffee.
Whole Wheat Flour (1 1/3 cup)
Skinless Urad Dal (¼ cup)
Spinach leaves (2 cups)
Water (2 tbsp+ 5 tbsp) (or as required)
Oil (2 tbsp + for frying)
Salt ( ½ tsp or as per taste)
Red Chili Powder ( ½ tsp)
Coriander Powder( 2 tsp)
Asafoetida (hing) ( ¼ tsp)
Dry Ginger Powder (sounth) (1/4 tsp)
Turmeric powder (1/3 tsp)
Fennel Seeds (1 tsp, pounded)
1. Soak urad dal in 2 cups of water for 8 hours. Drain the excess water and blend to a paste, neither very fine, nor very coarse. Use minimum water for blending. I used 2 tbsp of water for blending.
2. Chop fine the spinach leaves.
3. Mix together flour, salt, all spices, 1 tbsp oil, urad dal paste, and chopped spinach. Leave undisturbed for 2 minutes.
4. Knead to a hard but pliable dough. Use minimum water. I used 5 tbsp water.
5. Smear the ball of dough with little oil, and store in the refrigerator for 30 minutes.
6. Give the dough a light final knead, and divide in 11 portions.
7. Apply some oil on the palms and roll each portion of dough to a smooth ball with no cracks.
8. Set the pan of oil to heat at high.
9. Roll out a few pooris (each 4 to 5 inch diameter) before beginning to fry.
(Note: Roll this poori thicker than you would roll a wheat flour poori. Keeping a diameter of 4.5 in ensures just that!)
10. Check the oil if heated properly. Any piece of dough dropped in the hot oil should rise to the surface instantly and should float.
11. Fry pooris one by one, making sure you fry on both sides.
Enjoy hot with a curry, raita or just a cup of hot tea!
Note: If you are rolling a large number of pooris, with the intention of frying them after a little while, cover them with a cling wrap or a damp kitchen towel, to prevent them from drying.
How to freeze bedmi poori:
Place rolled out discs of dough between sheets of parchment paper. Put them in a ziploc bag (freezer safe) and suck out all air from the ziploc using a drinking straw. This would prevent ice-formation on the discs. Place the ziploc flat in the freezer.
The parchment paper can be re-used any number of times, till it tears apart.
Before frying the frozen pooris, remove the frozen discs from the parchment paper. If the discs are sticking to the paper, then defrost for 10-20 seconds in the microwave, just enough so that you can remove them from the parchment paper without breaking.
Frozen items that have to be fried are never thawed because that introduces water in the hot oil, which can cause oil to splutter. This is true for all frozen items, bedmi poori included. If you thaw it on the kitchen shelf, then do it for little time only. Do not bring them to room temperature. Also, just like any other frozen item, any thawed/defrosted discs should not be re-frozen. Therefore, defrost only the count that you need.
Maggi noodles cake with masala packet (1)
Water (225 ml)
Minced garlic (1 tsp)
Chopped Onions ( 2 tbsp)
Chopped green pepper/capsicum (2 tbsp)
Chopped carrots (2 tbsp)
Green peas (2 tbsp)
Grated processed cheese ( 3-4 tbsp/as per choice)
- Set a pan to heat at medium.
- Add 1 tsp butter. Allow to melt.
- Add garlic. Saute. Add onions and saute for a minute.
- Add capsicum and carrots, and saute for a minute.
- Add green peas and saute.
- Add water. Transfer contents of masala packet. Mix. Add 2 tbsp cheese and mix.
- Cover with a lid and let boil.
- Add maggi noodles cake broken in to smaller pieces.
- Cover and cook for 2 minutes.
- Cook uncovered for 2 minutes.
- Add salt and chilli flakes as required.
- Switch off heat and allow to rest for a minute.
- Serve hot garnished with grated cheese.