August 13, 2019

Multigrain Thalipeeth - GF, Vegan flatbread for #Breadbakers

Thalipeeth or an unleavened Indian hand-made flatbread is a breakfast / dinner dish we enjoy at home. Usually made with jowar / sorghum / finger millet flours, it’s also enjoyed best made with a mix of multigrain flours . I have used several GF flours for this flatbread. Quite spicy on its own, this is often eaten with a curd or a pickle. 

Gluten free flours are good for not just those who need it for medical reasons, but also promotes good health overall, Keeps one full and is a fibre rich option especially for diabetics. 

Multigrain thalipeeth is best eaten hot off the tava / skillet Let’s see how to make it as this dish makes its way to this month’s edition of Bread Bakers where @ Stacy is hosting GF breads as a theme. The past few months, I have hardly baked any breads nor participated in this monthly event, but want to make a gradual comeback to baking.

Prep time - 15 Mins ; Cook time - 20 Mins , Makes - 4 servings 

What you need:
Jowar / sorghum flour - 1/2 cup
Finger millet flour - 1 heaped tablespoon
Bajra atta - 1/4 cup
Channa dal flour / gramflour / chickpea flour- 2 TBSP
Brown rice flour - 3 tsp 
Grated veggies - cabbage, carrot, calabash (Lauki/bottlegourd) - 1/2 cup
Grated / Minced onion - 2 heaped teaspoon
Crushed ajwain / carrom seeds - 1/4 tsp 
Turmeric- 1/4 tsp 
Paprika / Red chilli powder - 1/2 tsp (adjust taste)
Salt - to taste
Chopped cilantro - 2 tbsp
Oil - 1/2 tsp per thalipeeth to shallow fry. 

How to:
In a large mixing bowl, sieve all the flours with salt, turmeric, chilli powder. Mix well. Add the grated veggies and mix well. Don’t add any water at this stage. The veggies will react  with  the salt and release water. 
Once the mix is semi dry, sprinkle hot water little by little (I needed a max of 1/3 cup) to make a pliable dough. Cover and rest for 15 mins
On a oiled plastic sheet / transfer sheet , pinch out a large lemon sized dough. Flatten out the thalipeeth on this greased sheet OR a floured surface (use rice flour / Jowar flour for dusting) to a disc of 1/2 Cm thickness and 7-8 Cm in diameter. Make 1-2 holes on the thalipeeth to enable it to cook through. 
With a flat spatula, Transfer the thalipeeth to a medium hot skillet. Drizzle oil into the holes and around the bread and cook evenly on both sides. Serve with yoghurt and / or pickle 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

August 12, 2019

Upahara Darshini Style Sambhar | How to make UD style sambar | GF and Vegan

Upahara Darshini was (is) a popular eatery in South Bangalore. Upahara in Kannada means tiffins / small meals . Although it has many chains now, the original outlet at DVG Road, Basavanagudi is very popular for the tiffins /breakfast esp this sambar , Kharabhath , Shavige Uppittu (vermicelli Upma), Set Dosa . The cousin and me were particularly huge fans of its sambhar - a deep red Sambhar (Tiffin sambhar in Karnataka is a tangy, spicy gravy made with very little veggies and lots of spices and coconut, while this is the Tamilnadu version of Tiffin Sambhar), It was one of the first self-service eateries in Bangalore and opened as early as 1993. Given that its sambhar is one of the top selling items, the waiters happily dole out extra bowls of Sambhar as and when you ask.

My cousin brother mentioned here is a huge love of this sambhar and an Idli-vada-sambhar fan like me. So after gobbling the idli-vada, he used to go back for seconds and thirds of this Sambhar. Its flavour is unlike any other sambhar, and although my cousin now lives outside India, given his culinary and baking skills I think he makes this sambhar for himself.

I am so proud of the self taught baking lessons he's given himself (and I shall ask for his permission if I can share his Instagram handle here)  - the breads he's baked and posted are gorgeous and I am sure he would love this memory of slurping this Udupi style Sambhar.

August 5, 2019

5-min Dahiwali Hari Chutney - a Zero Cook, GF Dip for Kebabs and Tikkas

Mint as a herb has been known as a cure for stomach upset / bloating / flatulence along with helping in digestion. It’s also used in many mocktails / cocktails where it’s muddled and adds a lot of zing to the drink. We prefer mint in our chaats' Green Chutney , pudina thogayal ( a thickish chutney that’s eaten with rice and sesame oil) or even in jal jeera (a summer favourite drink at home). My favourite remains the Mint and Tomato Salsa (Vegan & GF)

Today I present  a new favourite  - Dhaba style dahiwala hari chutney- a gluten free dip that is served with tandoori dishes / Tikkas and kebabs at most restaurants and dhabas.  Super easy to make, I had served this with my Baked tandoori gobhi appetiser posted a few weeks ago. 

Some more dishes you may like with Mint:

Pudina ChutneyPudi (Spiced Mint Powder - Condiment)

Chutneywale Aloo (Baby Potatoes in a spicy minty sauce - GF and Vegan)

Super easy and delicious, this dip today requires less than 5 mins to blitz and serve. Make this for your next party / potluck and you are sure to have a lipsmacking dip to go with crudités, kebabs , and much more. 

Prep time - 15 Mins (even a overnight prep would help) ; no cook, makes ~ 100 ml of the dip

You would need:

Mint leaves / pudina - 2/3 cup (tightly packed)
Raw mango - 3 tsp (optional but recommended)
Salt to taste 
Coriander leaves - 1/2 cup ( I didn’t add)
Garlic - 2 cloves (I didn’t use)
Green chillies - 1 or 2 (adjust spice)
Sugar - 1/2 tsp
Chaat Masala  - 1/2 tsp
Roasted cumin powder - 1/2 tsp 
Lemon juice - 1/2 tsp (if the raw mango is not tart enough) 
Hung curd - 1/2 cup 

How to:
In a blender, blitz all ingredients except the hung curd to a smooth paste with 1-2 tsp water. Adjust salt and spice. Whisk the hung curd and add to the chutney. Refrigerate and serve. 

Mint or any other herb (except coriander / curry leaf) was to be used this week of foodiemonday bloghop in #207Herbalicious - a theme hosted by Swati. Swati’s blog is bursting with delectable bakes, UP’s regional cuisine and many more traditional dishes. 

July 31, 2019

Video Recipe - How to make Marwari Pithor ki Sabji | Pitod ki Sabji - GF dish

Rajasthan cuisine is evolved around locally available pulses, millets and a bit of dairy that comes from goats / camel milk primarily. The usage of dry spices, dried vegetables / plant parts is prevalent throughout the vegetarian menu canvas of this state. Besan or gramflour also forms a major part of sustainable food in place of veggies. 

So, Gatte ki Sabji, Gatte ka Pulao and today’s dish - Marwari Pithor ke sabji are popular dishes of that cuisine. Today’s no onion, no - garlic dish also comes handy when the refrigerator doesn’t have enough veggies for a meal, and this can be rustled up pretty quickly. 

I was lucky to be given two popular ingredients by my paired blogger Shobha ji. Using gramflour and yoghurt, I made this lip smacking dish. The entire family enjoyed it and kids said it tasted soft and succulent like Paneer. I read on several recipes and youtube videos that the texture of the Pithor closely resembles Paneer. So, for those who don’t like Paneer, this is a clever way to eat paneer. 

This is of course a GF dish, but can also be vegan if the yoghurt here used is a plant based one (rice curd/ cashew curd etc.) So, do make this quick-to-make dish and serve with hot rotis for a very fulfilling meal. 

Also, please do leave your valuable comments and suggestions on the youtube video embedded below too ! 

Marwari Pithor ki Sabji - No Onion-No garlic recipe (Gluten Free, Can be vegan)

Prep time - 10 mins, Cook time - 10 mins, Serves - 3~4

What you need:

For the Pithor:
Oil - 2 tsp
Gramflour - 1 cup (200 g)
Salt - to taste
Ajwain (crushed) - 1/4 tsp
Turmeric - 1/4 tsp
Kasuri Methi (crushed) - 1 generous tsp
Yoghurt (thick variety) - 2 heaped tablespoon (* Sub with plant based curd for vegan*)
Water - as required to make the batter.
1 FLAT heat-proof / stainless steel plate, greased well 

For the gravy:
1 tomato + 1/2 inch ginger - pureed
Yoghurt - 2 TBSP
Dry spice powders - Red chilli powder (I used Kashmiri) 1 tsp, Dhania power ( 1 TBSP), Jeera powder (1 tsp)
Oil - 3 tsp
Jeera / cumin seeds - 1/2 tsp
Garam masala - 1/2 tsp
Salt - to taste
Chopped coriander  - to garnish

How to:
View the youtube video for more detailed steps

(A) To make the Pithor : 
Whisk all the ingredients except water to a paste. Add adequate water to make a slightly thick flowing batter (batter should not be too thick or too thin). 
Heat oil in a non stick pan, add the batter and quickly cook the batter without any lumps on low flame. Once the batter starts leaving the sides, transfer the batter to a greased flat tray. Spread it evenly - not too thick or thin on the plate. Let it cool completely. Midway, using a sharp knife make markings of the size of the pithier (or lentil cakes) that you want. Remove the pieces and meanwhile begin the next stage. 

(B) To make the gravy:
Puree Ginger and 1 tomato without any additional water. Keep aside. Whisk all the dry spice powders (except garam masala) in the yoghurt and keep ready. Heat a non stick pan, add oil. Splutter cumin seeds and slowly add the tomato-ginger mix, saute for 1 min. Now add yoghurt mix and let it simmer on a low flame without the dahi curdling. Once oil starts leaving the sides, add 2 glasses of water, salt and let it simmer for 2-3 mins more, and let it again simmer on very low flame. Now slowly add the cut pithor pieces, salt and cook and cover for just under 1 min. Switch off flame (the pithor is not to be cooked for over 1 min). 
Garnish with chopped coriander and serve hot with roti / Pulav. 

Other Rajasthani dishes you might like on the blog:

This goes to Shhh Secret Cooking Challenge for July 2019. 
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.

Here's a list of dishes that my fellow bloggers posted for this cuisine:

It was Rajasthani cuisine for the month of July and here is a virtual tour to the state by Shhhh h Cooking Secretly Challenge Group members.

July 29, 2019

How to make Idiyappam from scratch | Kerala Breakfast - GF, Vegan

Breakfast is a huge deal at my place. Almost all of us wake up to hungry stomachs and look forward to a proper breakfast - every single day !! With due respect, we are not really the oatmeal-cereal-coldmilk kind of family , and expect (and deliver) hot meals for breakfast. Personally, I get cranky if I don't eat my brekkie by 7:30 am (even on a Sunday morning, yes!! :p) . 

Idiyappam or string hoppers is a favourite breakfast for people from Kerala as well as from Mangalore / Coastal Karnataka .Although hailing from Bangalore I always look forward to tasting dishes from neighbouring states of Maharashtra, Andhra, Goa, Tamilnadu and Kerala.

Gluten-free recipes are the rage these days along wth Vegan, Pegan ,Keto, Paleo and a whole lot of named and unnamed diets. Come to think of it, earlier generations didn't give these much of thought, yet incorporated sensible, locally grown grains. Of which Millets  are making a versatile comeback, helping diabetics as well as health-watchers substitute rice sensiby with millets. 

I was leaning heavily towards a bake with gluten free flours this week, and did bake a one too, but thought of presenting some traditional dish that involves the most familiar GF flour I have known - Rice flour. Without labels or any special diets, rice flour was woven into our mainstream meals with Akki Rotti (flattened Rice bread), Morkazhi 1, Morkazhi 2, Ammini Kozhukottai, Instant Crispy Multigrain Dosa, Thenkuzhal, Seedai, and many more snacks made. 

I have made a Kerala special breakfast dish using Rice flour : Idiyappam (or rice flour string hoppers) served with Vegetable Stew (recipe soon!). 


I ate this at several places, but was apprehensive of making it from scratch. Like many traditional recipes, this calls for a bit of practice, but the easy availability of Idiyappam flour (whch is rice flour - just processed differently) makes this a fantastic, light steamed breakfast option. Uses little or no oil and with some stew and a banana (as it is traditionally served thus), makes a complete, filling meal.

Let's get to the recipe now - Idiyappam - a Gluten Free, Vegan Breakfast from Kerala

Prep time - 15 mins, Steaming time - 15 mins, Serves - 2 ~3

What you need:

Idiyappam flour (store bought or homemade,I used the former) - 2 cups
Hot water - as required
Salt - 1/2 tsp (or to taste)
Oil - 2 tsp

Grease idli plates. Keep water in a idli steamer ready with hot water.
Also grease the inside of the Idiyappam Kozhavi (or even use a chakli press with the thin sieve attachment in place)


How to:
In a large plate, add sieved idiyappam flour, salt. Add hot water little by little to make a soft dough. Don't over knead, yet make a pliable dough. Cover and rest the dough for 10 mins. Make into equal portions and oil your hands well.
Place a portion of the dough into the idyappam maker and press directly onto the greased idly plates in a circular fashion or into individual dimples. Repeat for rest of the dough. Immediately place in a steamer which has water in a rolling boil.
Steam for 10-12 mins.Remove, slowly spoon out the idiyappams and serve hot with stew.

Sending this to #GlutenFreeTreats as the theme for @FoodieMondayBloghop hosted by Sujata who's a master baker herself. Her varieties of cookies is as mind blowing as the sandesh varieties - defintely a haven for people with a sweet tooth. 

July 10, 2019

Kollu Chutney | Horsegram Chutney | GF and Vegan side for Idli and Dosa

Kollu or horse gram is known not only for its diuretic properties, but as an excellent source of vitamins and fibre as part of weight loss. As its a heat-generating ingredient, its used sparingly at our home, although I add the boiled stock often to soups during winters / rainy season. 

Kollu Rasam (Horesegram spiced broth) was a staple at my grandma's and I love it with some ghee and steamed rice. I also used Kollu / horse gram in my Uluva Chaaru biryani which was very well appreciated.

Horse gram is gluten-free, high in iron, calcium, and protein, and contains no fat, cholesterol, or sodium; horse gram has the highest calcium content among pulses. It is also a good source of natural antioxidants. One-hundred grams of cooked horse gram has 22 grams of protein, 57 grams of dietary carbohydrates, 287 milligrams of calcium and 7 milligrams of iron.  The study found that horse gram is rich in polyphenols, which have high antioxidant capacity. It also found that horse gram has the ability to reduce high blood sugar following a meal by slowing down carbohydrate digestion and reducing insulin resistance. The majority of antioxidant properties are in the seed coat, and any dish made of whole grain horse gram is better than dishes made from the sprouts, which have less of the anti-diabetic medicinal property. - source : here

Today we have the Kollu Chutney (PS: I wanted to make it as Thuvayal / Thogayal - a denser version of chutney which goes with Rice + sesame Oil) , but added a little additional water so I served this with Thinai Idli (foxtail millet Idli)

As part of the A-Z Recipe Challenge month, we have to choose an ingredient from alphabet H,  and although I had Honey and Harissa as serious contenders, I guess heart is where the hearth is, and I choose Horsegram.

Let's get to this Vegan, GF and plant based chutney. It goes great with Idli / Dosa/ Pongal / Paddu (Paniyaram) and we all loved the tangy-crunchy proteinicious dip with our morning breakfast.

This dish also goes to the MLLA  # 130 event that I am hosting (an event by Lisa. featuring lentils / legumes) all this July.

Readers - if you have any lentil/ legume entries that you would like to share, head to the linky tool here and simply add your recipe !!

Prep time - 15 mins, Cook time - 5 mins, Serves - 4

Kollu / Horsegram - 100 grams
Fresh Grated Coconut - 1/3 cup
Channa Dal / Kadalai Paruppu / Kadalebele - 2 TBSP
Urad Dal / Uddina Bele / Ulutham Paruppu - 3 tsp
Red chillies - 3 to 5 (adjust spice)
Tamarind - a small gooseberry size
Salt - to taste
Jaggery - 1 TBSP
Oil - 2 tsp

Oil - 1 tsp, curry leaves, urad dal 1/2 tsp, mustard seeds 1/2 tsp
Asafoetida (skip for GF)

In a pan, dry roast the horse gram for 2-3 mins on low/ medium heat till it becomes warm and slightly turns golden brown. Transfer to a plate.
In the same pan, heat 2 tsp oil, add the dals , chillies, tamarind and fry till the dals turn golden brown. Transfer to a plate. Switch off the flame and add the grated coconut and fry for 1 min (this step is optional, but increases the shelf life of the chutney). 
Cool all roasted ingredients, grind to a coarse paste (with very little water). Add salt and jaggery to taste. Remove to serving bowl.
Make the tempering spluttering the mustard and urad dal with other tempering ingredients. Pour on the chutney. 
Serve with Idli / Dosa / Paniyaram for a GF, Vegan meal :)

Other recipes with Kollu / Horsegram:

Kollu Rasam (Horesegram spiced broth) 

Uluva Chaaru biryani (horse gram broth Biryani)

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