Friday, 24 October 2014

SATHYACHE GANE / साठ्याचे गणे

SATHYACHE GANE / साठ्याचे गणे 



Chana dal / split Bengal gram
1 cup
Garlic cloves
5 – 6 nos
Green chillies
3 – 4 nos
Jeera / cumin seeds                       
½ tsp
Coriander leaves chopped
2 – 3 sprigs

Maida / refined flour
2 cups
Atta / gahu peeth / wheat flour
1 cup
1 tsp + for shallow frying



1.       Soak the chana dal for 2 – 3 hours.

2.       Completely drain out all the excess water and wash the dal with fresh water. Drain again.

3.       Grind to a coarse paste without adding any more water the dal along with the garlic, green chillies, jeera and salt.

4.       Remove into a bowl and mix in the chopped coriander leaves.


5.       Mix together the maida and atta. Season with salt and knead it to a smooth soft dough.

6.       Keep it covered for an hour before use.


7.       Take a lemon sized ball of the dough.

8.       Separately on a bowl take ½ cup water and add 1 tsp oil in it. This oil water mix is used to flatten the dough. The water gives the dough moisture to spread and oil prevents it from sticking.

9.       Now there are two ways in which you can flatten the dough balls to stuff in the mix.

10.   One way is to spread a clean muslin cloth onto a flat surface. Moisten it with the oil water mix.

11.   Spread the dough ball on the muslin cloth by patting it with your fingers.

12.   Pat it to the size larger than your palm.

13.   Keep a tbsp of the stuffing onto it and completely cover it with the dough.

14.   Again pat it on the muslin cloth to make it as thin as possible without allowing the stuffing to come out of the dough.

15.   Invert it over onto a griddle along with the help of the cloth.

16.   The second way is by spreading out the dough into a circle in your hands till it resembles a cup.

17.   Put the stuffing in it and seal completely with the dough.

18.   Again try and flatten it on your palm as much as possible.

19.   Use the oil water mix to moisten your hands if the dough sticks.

20.   Invert it over on the griddle with the open sealed ended side touching the griddle.

21.   Try and flatten a little more on the pan itself.

22.   Shallow fry on a slow flame on both sides till the stuffing is cooked. Keep on basting with oil.

23.   As the stuffing cooks it will start to puff up.

24.   Serve them hot immediately along with besan kadhi.

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