DOODHI CHYA SHENGOLYA / SAUTEED BOTTLE GOURD ROLLS
INGREDIENTS
Doodhi / bottle gourd grated
|
1 cup
|
Besan / chick pea flour
|
½ cup
|
Rice flour
|
½ cup
|
Rawa / semolina
|
¼ cup
|
Garam masala pdr
|
½ tsp
|
Red chilli pdr
|
1 tsp
|
Haldi / turmeric pdr
|
¼ tsp
|
Salt
|
T.T.
|
Oil
|
3 tbsp + 3 tbsp
|
Fresh coconut scraped
|
2 – 3 tbsp
|
Coriander leaves chopped
|
3 – 4 sprigs
|
Jeera / cumin seeds
|
½ tsp
|
Til seeds / sesame seeds
|
1 tbsp
|
Kadhipatta / curry leaves
|
1 sprig
|
Green chillies roughly each cut in 3 – 4 pieces
|
2 nos
|
METHOD:
1.
Mix together the doodhi, rawa, rice flour,
besan, garam masala pdr, chilli pdr, haldi and salt.
2.
Add into it half of the coriander leaves and 2 –
3 tbsp of oil. When you press the mix in your hands it should form shape.
3.
Sprinkle water little at a time and form a
smooth dough.
4.
Divide the dough into 2 – 3 portions. Shape them
like a roll or a thick sausage.
5.
Apply a little oil on your hands to do so if it
gets a little sticky.
6.
Put these rolls in a steamer and steam them for
10 – 15 min.
7.
Remove and cool. Slice through and cut them into
½ inch slices. Be careful while doing this, they are delicate and can break easily. Even if they do, don't worry, add the crumb to the pan.
8.
Heat 2 – 3 tbsp oil, add in the cumin seeds and
til seeds along with the curry leaves and chillies.
9.
When they lightly sizzle add in the sliced
rolls.
10.
Sauté the slices till they turn a light brown
outside and crisps up a little.
11.
Sprinkle in a little coriander leaves and little
coconut. Reserve a little of both for garnish.
12.
Sauté around for half a min.
13.
Serve immediately garnished with scraped coconut
and coriander leaves.
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