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urad dal ke pakode

Urad Dal Ke Pakode is a tasty recipe made with urad dal and spices. Urad Dal Ke Pakode is a delicious tea time snack recipe accompanied with hari chutney. It is the one of the most easy and quick snack recipe. Urad Dal Ke Pakodes are irresistible because of its crispiness and divine taste.

This is an easy-to-make pakoda recipe which is prepared with urad dal, onion, coriander leaves, and some spices. Serve hot with ketchup or chutney of your choice and enjoy.

How to make Urad Dal Pakoda

This is one of the easiest and delicious lentil fritter recipe which can be made with minimal ingredients and time too. This recipe is tasted like medu vada but totally different from the process of making, medu vada is made with urad dal and rice and urad dal pakode made with dal and semolina.

This urad dal pakode is very famous in UTTRAKHAND, there it's called Pahadi Badhe(पहाड़ी उड़द दाल के बड़े )you can enjoy these pakode during rainy season, I usually made during our evening breakfast(nashta) with chai and green chutney.

urad dal ke bade

What is Urad Dal and it's benefits?

Urad dal is called skinned and split black gram in English. The Dhuli dal is called husked split black lentil. Urad dal is totally gluten free . You can use this dal if you are gluten intolerant.

Urad dal is one of the richest sources of proteins and vitamin B, and is also beneficial for women. This simple lentil is full of iron, folic acid, calcium and potassium, which makes this dal a perfect healthy package for pregnant women.

urad dal se kya banta hai

Popular in the Northern as well as the Southern states of India. Urad dal is easy to prepare and can be eaten as a side dish also. It is also extensively used in various culinary preparations such as dosa( see how to prepare dosa ), papad and vada. The whole skinless black gram is used as a key ingredient in making the idli-dosa batter. 

8 Benefits Urad Dal [Split Back Gram] in your diet:

- Improves digestion
- Protects heart
- Boosts energy
- Improves bone health
- Strengthens nervous system
- Helps manage diabetes
- Reduces pain and inflammation
- Good for skin and hair

Urad Lentil Pakode

Course : Snacks/Breakfast
Prep Time : 10 minutes

For Soaking Dal : 2 hours
Cook Time : 20 minutes
Total Time : 30 minutes
Author : Jolly Makkar

Ingredients:


• Urad Dal/Split Black Lentil - 1/2 cup
• Suji/Semolina - 3 spoon
•  Chopped Onion -1/4 cup
• Chopped Coriander Leaves
• Green Chilies Chopped Finely - 1 spoon
• Ginger Finely Chopped - 1 inch
• A Pinch of Soda
• Peppercorn Crushed - 4-5 
• Cumin Seeds - 1/4 tsp
• Salt
• Oil for Frying

Instructions:

1. Wash and soak the urad dal for 2 hours or 4 to 5 hours
note :- 2 hours is enough, its easily broken, So I put only 2 hours.

2. Drain the dal and blend it till smooth paste, use less than 2 to 3 tablespoon of water if required. Remove the mixture into the mixing bowl.

3. Now add all remaining ingredients into the urad dal paste except oil, mix it/beat it well with spoon till light soft batter.

4. Heat the oil for frying in deep pan, once hot enough, drop small small balls into the hot oil with your hand or spoon and fry them until all sides becomes golden brown.

5. Remove Pakodas on absorbent paper, use same process for remaining batter and make Pakodas.

6. Your Urad Dal Pakoda is ready to serve with green chutney, ketchup or hot tea.
urad dal ke vade

Tips:

• Do not add too much water while blending; if mixture become thin, pakoda will soak more oil.
• You can air fry or fry them in appe pan if you don’t want to do deep fry.
• You can add rice flour instead of suji/semolina. 
This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "U" so I choose my key ingredients URAD DALand make this easy and tasty URAD DAL KE PAKODE  and will update the whole video soon on my YOUTUBE channel, stay tuned - JOLLYhOMEMADErECIPES 



Did you try this recipe? Click a picture and mention @jollyhomemaderecipes or tag #jollyhomemaderecipes in Instagram or Twitter

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Happy Cooking & Enjoy!!


THANDAI Cake

Thandai cake is a fun Indian fusion dessert that combines the flavours of popular  drink made on the festive occasion in India i.e  Holi or Maha Shivratri. Thandai in the form of cake making it totally irresistible! Egg-free, buttress free, it’s easy to make, and absolutely delicious!

In this post sharing how to make this Holi special cake with step by step pics and video too!!

EGGLESS THANDAI CAKE VIDEO

What is THandai

Thandai is a traditional Indian drink made with nuts, seeds and flavored with fragrant spices. This refreshing drink is popularly made on the festive occasion of Mahashivratri and Holi.

This Thandai Cake is

  • eggless and butter-free
  • soft and moist
  • easy to make
  • tastes just like a traditional thandai drink
  • you can make it ahead of time
  • perfect for Holi festival or any celebration

  • Thandai Cake Eggless

    How to store Eggless thandai cake?

    Thandai cake can be stored covered with foil paper(I have shown in my video, check it out how to store it) and refrigerated for up to a week or frozen for longer use. Allow cooling completely before storing.

    PREP TIME :15 mins

    COOK TIME :40 mins

    TOTAL TIME : 55 mins

    COURSE : Dessert

    CUISINE : Indian

    Author : Jolly Makkar

    INGREDIENTS

    For Thandai Cake

    . All-purpose flour/ maida - 1 cup

    . Granualted sugar - 1/3 cup + 1 tbsp

    . Baking powder - 1 teaspoon

    . Baking soda - 1/4 teaspoon

    . A pinch  teaspoon salt

    . Thandai Powder - 2 tbsp

    . Thick curd or Yogurt at room temperature - 1/2 cup

    . Vegetable oil

    . Warm milk - 1/4 cup + 2 tbsp

    . Chopped Pistachios - 3 to 4

    . Chopped Almonds - 5 to 6

    INSTRUCTIONS:

    1. To bake thandai cake, Preheat the oven to 350°F or 180 C. Lightly grease (spray oil) inside the cake tinand lining with butter paper and Keep aside.

    2. Take warm milk in a bowl. Add thandai powder and mix well. Keep it aside at room temperature.

    3. Sieve together flour, baking powder and baking soda in a bowl. Keep them aside.

    Making of Thandai cake

    4. In a bowl, take curd(yogurt) and add sugar to it. Whisk well till sugar is completely dissolved. Add thandai milk and oil. Whisk again for 6 to 8 minutes so that all wet ingredients mix properly.

    5. Now its time to mixing DRY ingredients with WET ingredients together, divide into 3 parts and start mixing by using CUT and FOLD method. You can dry fruits in cake also, but I didn't add.

    6. Once the batter is ready, pour it into cake tin and leveeled the cake with spatula.Tap the cake tin for 2-3 times to get rid of air bubbles. Garnish the cake with chopped almonds and pistachios.

    7. Bake at 180 C for 30 minutes. Check the centre of the cake by using a toothpick or knife. If it comes out clean means cake is ready or If not bake for 2 more minutes.

    ठंडाई केक

    8. Transfer it on wire rack to cool down completely and Enjoy the soft, delicious and lip smacking thandai cake with tea or coffee.

    Thandai cake eggless by JollyHomemadeRecipes

    NOTES

    ⏺️For measuring your flour, do not scoop it out of the container directly using the measuring cup. 

    ⏺️Thandai milk - I prefer making mine from scratch and highly recommend doing so but you can also use your favorite store-bought readymade thandai powder/masala to make your thandai. 

    ⏺️Serving - You can serve this cake chilled (since thandai is usually served chilled) or warm it up in the microwave for 10-15 seconds to get it all warm and melty. 

    ⏺️Storage - Thandai cake can be stored covered and refrigerated for up to a week or frozen for longer use. Allow cooling completely before storing.

    Eggless Cake Recipe


    Rajma Masala Powder Recipe

    Rajma Masala Powder is a extremely good mixture of Spices with flavours accentuating from the Spices utilized in it with a slight notice of tanginess from Amchur (Dry Mango Powder) and Soury -candy flavor from Anar Dhana(Dry Pomegranate Seeds Powder).  

    Freshly grounded homemade Rajma Masala Powder is the soul of Rajma Masala. Perfectly cooked Rajma/Kidney Beans combination at the side of the masala blend and a rich & creamy primarily based totally Rajma Masala curry. 

    Now, you need not to be buy it from market, you can make it at home with fresh spices and store in an air-tight container. You can use this Rajma Masala powder with up to 1 month. 

    Homemade spices are always best,very easy and quick process. Well, the answer is simple – it’s

       No preservatives,

       Unique Aroma and

       WONDERFUL taste

    How to make Rajma Masala Powder
    Check out other homemade spice powders recipe


    Author : Jolly Makkar

    Cooking time : 5 minutes

    Total Time: 10 minutes

    Course: Masala / Indian spice

    Cuisine: Indian (Punjabi)

    INGREDIENTS :

    For Rajma Masala Powder :

    Dry Red Chillies - 10-12 Nos.

    Coriander Seeds - 1/2 Cup

    Cumin Seeds - 1 Tbspn

    Carom(Ajwain) Seeds - 2 Tspn

    Bay Leaves - 3 Nos.

    Dry Ginger Powder -1 Tbspn

    Black Cardamom - 5-6 Pods

    Cloves - 6-8 Nos.

    Mace - 3-4 Strands

    Nutmeg - 1 No.

    Dry Mango Powder (Amchur) - 3 Tbspn

    Dry Pomegranate Seeds Powder(Anar Dhana) - 4 Tbsps

    Fennel seeds - 1 teaspoon

    INSTRUCTIONS  :

    • Dry Roast the Dry Red Chillies in a pan until it fluffs-up and keep it aside.
    • Dry Roast Coriander Seeds on a low flame until fragrant for about 5-7 minutes and keep it aside.
    • Next, add Carom Seeds & Cumin Seeds into the pan and dry roast it on a low flame until the spices splutter.
    • Remove it from the pan and keep it aside.
    • Next add Bay Leaves, Cloves, Mace, Fennel and Pomegranate Seeds into the pan and dry roast it on a low flame until the spices turn aromatic.
    • Allow the dry roasted ingredients to cool down.
    • Do not Roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
    • Combine all the ingredients and grind it into a fine powder.
    • Transfer the Rajma Masala Powder into a clean and dry airtight container.
    • Store it in the refrigerator for longer shelf life.
    Rajma Masala Recipe



      NOTES :

      • Can sundry the Spices before preparing the Rajma Masala Powder, but it is purely optional.
      • Dry Roast the ingredients separately.
      • Dry roast the spices on a very low flame.
      • Care should be taken not to burn the ingredients which will totally spoil/alter the taste of the Masala.
      • Do not dry roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
      • Cool the ingredients before grinding it.
    • This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "R" so I choose my key ingredients RAJMA and make this easy and flavourful Rajma Masala Powder  and will update the whole video soon on my YOUTUBE channel - JOLLYhOMEMADErECIPES 


      Did you try this recipe? Click a picture and mention @jollyhomemaderecipes or tag #jollyhomemaderecipes in Instagram or Twitter

      Subscribe to our YouTube Channel Click here to Subscribe our YouTube Channel and stay updated with our latest video recipes

      PIN IT later for your future use 
    Happy Cooking!!
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