Phulka, as we all know, is made from wheat flour. This is a healthy breakfast and also very easy to prepare.
Whole green gram curry is one of the best combinations for Phulka and it is a nutritious side dish.
Ingredients:
Wheat flour - 3 cups
Salt - a pinch
Oil - 1 tsp
Water
Add a pinch of salt to wheat flour, mix well. Then add oil, mix it, then add water little by little. Just we have to use our fingers to mix initially.
Do not add water at once. It has to be added gradually. Mix well and slowly the soft dough gets ready. Close the dough with a damp cloth and let it rest for half an hour.
Do not add water at once. It has to be added gradually. Mix well and slowly the soft dough gets ready. Close the dough with a damp cloth and let it rest for half an hour.
Now make small balls from the dough and using a chapati rolling pin, spread it out into a round shaped chapati/roti. Take care it is rolled evenly thick.
Heat an iron dosa pan. Do not add oil. Just put the chapati on the dry hot pan. Cook both the sides for a few seconds.
Then remove it from the dosa pan and put it on a flat grill placed on the burner or on the flame directly. Fluffy and soft Phulka is ready.
Then remove it from the dosa pan and put it on a flat grill placed on the burner or on the flame directly. Fluffy and soft Phulka is ready.
Whole green gram curry
Ingredients:
Whole green gram - 1/2 cup
Onion - 1 or 2
Tomatoes - 2 (small ones)
Turmeric powder - 1/4 tsp
Red chilly powder - 2 tsps
Cumin seeds / Jeera powder - 1/4 tsp
Asafoetida - a pinch
Salt - as needed
Oil - 2 tsp
Onion - 1 or 2
Tomatoes - 2 (small ones)
Turmeric powder - 1/4 tsp
Red chilly powder - 2 tsps
Cumin seeds / Jeera powder - 1/4 tsp
Asafoetida - a pinch
Salt - as needed
Oil - 2 tsp
Preparation:
Soak green gram for at least 1 hour. It is better if it is soaked the previous day.
Pressure cook it well with a little salt.
Now in a kadai add oil, then mustard seeds, asafoetida and then onion.
Once onion is fried, add tomatoes and salt. Let the tomatoes cook softly. Now add turmeric powder, a little jeera powder, red chili powder and add the cooked green gram.
Add required amount of water and mix well. Cover it with a lid and let it cook well for 10 minutes.
Garnish with curry leaves and coriander leaves.
Soak green gram for at least 1 hour. It is better if it is soaked the previous day.
Pressure cook it well with a little salt.
Now in a kadai add oil, then mustard seeds, asafoetida and then onion.
Once onion is fried, add tomatoes and salt. Let the tomatoes cook softly. Now add turmeric powder, a little jeera powder, red chili powder and add the cooked green gram.
Add required amount of water and mix well. Cover it with a lid and let it cook well for 10 minutes.
Garnish with curry leaves and coriander leaves.
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