Saturday, November 19, 2011

Adai (Crispy Lentils & Rice Pancakes)

Want a satisfying breakfast or dinner recipe- try this mixed lentils and rice pancakes, that’s protein packed, filling and easy to make. Adai, a quintessential South Indian dish is one of those staple recipes in my hearth that sees some variation everytime I prepare the batter. Curry leaves, Tender Drumstick leaves, Tomatoes, Sliced coconut, onions  are a few options that juggle with the lentils and rice and which one (or a combination of them) finally  goes in to the batter depends upon what’s available in the pantry or what my taste buds crave for !!! I always prefer adais over dosas ( the very popular south indian rice crepes) for multiple reasons – one there is no hard and fast rule for the batter – the proportions of rice and lentils depend upon how you prefer to eat them (more pulses and less rice or vice versa), second – no fermentation of the batter required; thus the dish is ready the minute the pulsing is done and finally it’s a wholesome meal. Also, the best part of them is that no special side-dish needs to be prepared to go along with it. Pickles, salted butter, jaggery are a few always available in the pantry options that tastes swell with them. Personally, I prefer adais with a generous cup of yogurt/curd , thought the classic combination that many swoon over is adai-avial !!!

My in-laws who were holidaying with me last fortnight, revealed my hubby’s love for adais that were thick and voluminous where in a fistful or two of  batter, which is not watered down is taken and dumped on to the hot griddle and gently patted (after adding a few drops to the center) with fingers to a circular form (தட்ற அடை). The centre of that pancake was then slightly poked and a dollop of butter would be dropped to allow it to cook well. You can savour adais that way also, though in this recipe, the batter is watered down for thinner rounds but they need not be paper-thin like their popular counterparts (dosas). This recipe is already featured in Honest Cooking.

Lentils in them are usually a combo of Urad Dal, Chana Dal (Bengal Gram) and sometimes moong dal. Rice used in it is the parboiled rice which is rice that is boiled in hulk and is easily available in stores. Such rice carries more nutritional content and adds a different texture to the batter.While the rice is soaked for a good 4 to 5 hours the lentils are soaked for maximum 2 hours and both are pulsed to a not so fine batter. I retain a fistful of lentils and blend it to the batter; the occasional bite of the whole lentil adds to the pep of the crepe. 

  • Parboiled Rice – 1 cup (soaked for 4 to 5 hrs)
  • Urad Dal – 1/4 to 1/2 cup (soaked for 2 hrs max)
  • Bengal Gram (Chana Dal) – 1/2 cup (soaked for 2 hrs max)
  • Dried Red Chillis – 2 – to taste
  • Ginger – a small piece
  • Curry leaves – leaves of a few sprigs
  • Salt – to taste
  • Asafoetida – a generous pinch
Wash the lentils & rice well and soak them separately. The rice needs to be soaked longer than the lentils.Drain them but be sure to retain some water from the soaked lentils. Using that while pulsing the batter adds to the taste of the pancakes.Retain a fistful of the lentils to be added later to the batter.
In a mixer/processor/blender add the rice,lentils,dried red chillis, ginger & curry leaves and pulse them with required water for a batter like consistency.
The batter need not be smooth;Add the retained lentils to the batter and mix them well with salt & asafoetida.
In an iron griddle or non stick pan add little oil and after it warms up well add a ladle of the batter and gently spread across in a circular motion with the ladle.Let it cook well for a few minutes and flip it for the other side to cook. Use little oil/ghee/butter around the pancake while cooking to ensure a crispy-crunchy adai.Be sure to serve hot. 

Enjoy Adai with choice accompaniments

It's off to Susan's MLLA # 41 hosted by Simona


Thursday, November 17, 2011

Kadhai Mattar Paneer (Cottage Cheese & Peas in a Gravy)

As a school & college student, yours truly  had a love-hate relationship with kitchen.Helping mom with chopping vegetables & doing dishes were definitely on the like-to-do list but cooking was never my scene. My mom would always chide me by quoting the evergreen ' way to a man's heart through stomach' line. I would tell her that if my man will love me for what I am , he will cook for me too !!! :D Well, I am indeed a very lucky woman to have a loving & supportive spouse, a man who is also hands on in kitchen, but it soon dawned that he will defenitely not be standing beside me 24 *7 and I had to COOK and shun away my averse feelings for warming up the hearth. All that happened and a girl who hated kitchen, has turned in to a pro decent chef !

These thoughts were predominant in my mind while I was prowling kavita's space @ Edible Entertainment.  What amazed me  about her blog was not only the vast array of dishes under a variety of cuisines, but also the posts written meticulously, laced with a funky narrative. All this by a young girl who is still a student !!! 
Radhika's Blog-Hop Wenesday is indeed widening my horizon to different blogs & people.The dish that I cooked from kavita's space is Kadai Mattar Paneer

My daughter's love for paneer in any form is well known, and this dish was dot on to warm her heart & our hearth.

A few subtle changes to the recipe to suit our palate were made like refrigerating the marinade, adding garlic to the gravy and spice quantity modifications. The dish with luscious cubes of cottage cheese in a lovely cashew gravy garnished with dried fenugreek leaves was a runaway hit with my folks.

Ingredients - Preparation Time : 90 minutes , Cooking Time : 15 minutes (Serves : 3 to 4)

The Main Ingredients
  • Cottage Cheese / Paneer - 400 grams
  • Onion - 3 - large - thinly sliced
  • Green Peas / Mattar - fistful
  • Tomato - 3 - small - finely chopped
  • Bell Pepper (Green)  - 1/2 - finely chopped
  • Cashew Nuts - a fistful
  • Garlic - 3 pods- large
  • Green Chili - 1 to 2 - to taste - finely chopped
  • Coriander Powder - 2 teaspoons (used store bought else dry roast coriander seeds & grind them into a fine powder)
  • Red Chili Powder - 3-4 tsp - to taste
  • Garam Masala Powder - 2 tsp - to taste - store bought
  • Dried Fenugreek Leaves / Kasoori Methi - 1 tbsp
  • Salt - as per taste 
  • Cooking Oil - 2 tsp
For the Marinade
  • Yogurt / Curd - 2 to 3 tablespoon
  • Red Chilli Powder - 1 1/2 tsp - to taste
  • Salt - a little
Here's How :-

Start with marinating the cottage cheese.Cut them into cubes, and mix with the yogurt/curd, little salt , 1 tsp red chili powder and let it rest in the fridge for about 90 minutes hours.

Boil the peas in microwave or on the stove, strain water & keep aside. Making the base for the gravy is the next step. Heat 1 tsp oil in a pan. Add the green chillis, garlic,half of the sliced onions, tomatoes & cashew nuts and stir till they start changing color. Take off flame, let it cool and transfer the mix to a blender. Add garam masala, coriander powder and blend until you get a smooth paste. Add little water if required.
Again, heat 1 tsp oil, add the remaining cut onions & satué for 30 seconds & add the capsicum. Add the pureed blend to the onion-capsicum in the pan and give it all a nice mix. Let it cook on medium-high flame for at least 5 minutes or till the raw smell evaporates. You can add around 1/4 to 1/2 cup of water to it & let it boil. Meanwhile - take half cup of warm water. Add the dried fenugreek leaves & let it rest for a few minutes. Take the marinade from the fridge and tip it to the gravy cooking it on medium flame. It has to cook for around 2-3 minutes. Add the boiled peas, dried fenugreek to it . Mix well and once it simmers take it off flame.
Serve it hot with rotis/phulkas/parathas (Indian Flat Bread) ; tortillas or rice. 

Enjoy !

Also linking it to Julie's Christmas Delicacy

Monday, November 14, 2011


Love it when Sundays are a breeze- no getting up early, no toiling in the kitchen and no running around for daughter's extra curricular activities - yesterday was all that & more - easy,hearty & comforting food,catching up with lots of books /magazines and loads of mindless TV. Guess who's the happy soul :D
While reading sunday's newspaper there was an interesting article about how today's kids are an important part of shopping discussions at home- whether it is phones or cars or any other electronics and even fashion, the opinion of kids are given prominence ; no longer are the kids just kids, their insights & inputs are increasingly appreciated and attached importance. While this is welcome, what was a little too much to digest was the fact that kids of very well-to-do families being given mobile phones at the age of 9 and car at the age of 14 !!!! Is it a healthy trend I wonder ??? Is it not too much exposure at a very young age ??? Yes, it goes without saying that kids are more adept in handling the gadgets and there age is just a number, but where should the limit be drawn ???

Olan, a hearty dish from God's very own country is an important part of Kerala Cuisine. A must in the feasts (sadhya) and wedding celebrations this mild tasting dish is very pleasing.While Kerala prides itself as the spice-coast of India and its cuisine boasts of a variety of spice-rich treats, olan the gentle dish,is most welcome for its clean and fuss-free flavours. Vegetables and (or) legumes is cooked and flavored with coconut milk, spiced with green chilli (s) and garnished with coconut oil & curry leaves. Ain't that hearty ?? 

The ingredients in the olan generally vary from region to region ;pumpkin & snake bean (long podded cowpea/yard long bean) makes a regular appearance. Fresh coconut milk makes the dish a treat to the senses, though with time constraints store bought coconut milk is preferred. I have used the white pumpkin (ash gourd) & the yellow pumpkin along with potatoes for the dish. I served it with Rice & Keerai Masiyal (Mashed Greens) and the lunch was a  delightful affair !!

What's in it :-
  • White Pumpkin (Ash Gourd) - 1 cup - thinly sliced
  • Yellow Pumpkin - 1/2 cup - thinly sliced
  • Potato - 1 - thinly sliced
  • Green Chilli - 1 or 2 - halved & slit lengthwise
  • Coconut Milk - 1 1/4 cup
  • Coconut Oil - 1 tbsp
  • Curry Leaves - a few
  • Salt - to taste

Here's How :-

Take 1/2 cup of the coconut milk and thin it a little with water. Now add it to the cut vegetables and green chillis and let it cook on a low/medium flame for some time. The vegetables has to turn soft but not mushy.Add salt to taste and tip in the remaining (thick) coconut milk. Let it simmer for a few minutes. Add the coconut oil & curry leaves and take it off flame. Enjoy it with rice.


Friday, November 11, 2011

Beety Chocolate Cake

Who would guess that this cake has beetroot in it ????

My daughter refused to believe about the red beet in it and was convinced only after I showed her the mis-en-place pictures !!
Yup the cake has the goodness of beets and the bitter sweet taste of the cocoa powder and when they combine with the other ingredients the results is a tasty delight...

Do you know what makes Beets the zing thing in this cake ?? they  contain trytophan- the feel good chemical found in chocolates and when they combines with chocolates it's definitely repeated serves ; also beets has the highest sugar content than any vegetable (as much as 10 %) and unlike chocolates where the sugar rush is immediate, the sugar released from the beets to the body is gradual !! (Source : lovebeets)

Verdict :-

The cake's a winner ; I could not take any decent clicks as my kids literally jumped on it. The suprise element of beetroot in the cake is a definite plus ! Yup, I will be making it again with a few other modifications :) 

Useful Pointers

Instead of cooking the beet you can grate the raw beets and add it to the mix

If you are cooking the beet, make sure to cook it whole without removing the skin, otherwise there will be too much bleeding of the red colour
3.You can make the cake eggless by substituting flax-seeds in place of egg.
If the mix is too thick use a spoon or two of milk to bring it to a nice consistency
5.If you do not have store-bought castor sugar, make your own by pulsing granulated sugar for a few minutes in a food processor
The cake stays fresh and moist if refrigerated ; make sure to keep the dish/box closed while putting it off in the fridge. My guess is there would be no left-overs !!!!

(The recipe was adapted from BBC Good Food& slightly modified )

What's in it :- 
  • 1 Medium sized beetroot - approx 80 -100 grams
  • Plain Flour - 100 grams
  • Cocoa Powder - 25 grams
  • Drinking Chocolate - 25 grams
  • Egg - 1
  • Baking Powder - 3/4 to 1 tbsp
  • Salt - a pinch
  • Vanila Essence - 1 tsp
  • Castor Sugar - 125 grams
  • Sunflower Oil - 100 ml
  • Dark Chocolate - 50 grams - approx- roughly chopped
  • Nuts - roughly chopped - a fistful (blend of pistachios and almonds)
Here'e How :-

Heat oven to 170 C. Keep the cake tin greased & lined. Wash the beetroot well and cook it in a pressure cooker up to 2 whistles or till it becomes soft. Do not peel the skin  Gently scrape off the skin and give it a quick blitz in the blender for the roughly chopped texture.Tip the beetroot into a mixing bowl, add a pinch of salt and the rest of the ingredients, except the oil,chocolate & the nuts . I used an electric hand-mixer to blend everything till it came together. When completely mixed, add the oil in a steady stream and give it a quick whip or two. 

Finally stir in the chocolate and the nuts, then tip the mix into the lined cake tin. Cook for 45-50 minutes or till an inserted skewer comes out practically clean. Leave the loaf to cool on a rack. Serve in slices with cream or savour it as such.

Enjoy !

This cake is proud to be part of YBR - November
Show me Your Best Recipes

It's also off to kalyani's GFF - 100 Days

Monday, November 7, 2011

Oats Lassi (Sweet)

Nothing peps up my mood like a great laugh. Mindless giggle,subtle wit,big time howl   -- I lap them all like a desert that guzzles rain! Guess what never fails to disappoint me in those badly want to laugh moments ????? Yup - F.R.I.E.N.D.S . I still tune in to those umpteenth repeats on TV to get my daily dose of hilarity.Can anyone tire of that series - not me at least; As I am typing this post I am in splits after having watched a particularly amusing episode and suddenly the world seems a good place to live in !!! MORAL - laugh/smile/guffaw/titter/whoop but be sure to exercise the smile muscles :D

A scorchy sunday afternoon had me scurrying for something chilled and something sweet. Lassi my eternal favourite with roasted & powdered oats also adding to the flavour was a perfect thirst quencher.

Oats are such a regular part of our diet that I jumped in glee when I saw my favourite drink getting a healthy twist in the recipe that came with the oats package (Quakers). I modified the recipe to satiate my sweet tooth. Oats are 100% whole grains and a natural source of carbohydrates & dietary fiber.Rich in proteins, they help reduce cholestrol & gives you the energy required to sustain all day.


You can also try the salty version by spiking it up further with cumin powder. Whet your taste buds with this yummy drink

What's in it :-
  • Quick Cooking Oats - 15 to 20 grams
  • Curd/Yogurt - 100 -125 grams
  • Water - 1/4 cup
  • Sugar - 1 1/2 tbsp - to taste
  • Salt - a pinch
  • Cardamom powder - 1/4 tsp
  • Crushed Ice - as required 
  • Cinnamon Powder- as required - for garnish
How :-

Roast the oats in a pan and powder well.Blend curd/yogurt,oats with salt, sugar, cardamom powder and water in a blender. Add crushed ice cubes. Blend again and pour in a tall glass. Garnish with cinnamon powder and chill with this frothy drink! 

Enjoy !

Wednesday, November 2, 2011

Cheesy Bread Rolls

Diwali with all its hype and hoopla was celebrated with pomp & splendour. My home came alive on this festival of lights with earthen lamps lit all over the place & bursting of noisy crackers. Binging on sweets & savouries, was another highlight. My in-laws are holidaying with us and the festive spirits went a notch higher. It also means that I am neck deep in work and hence have been actively ignoring the food blog, though the hearth is afire. Thanks to Radhika's Blog Hop, my blog is seeing some action. A new edition and a different set of bloggers has me excited.This month's Blog Hop partner is Neha who pours her heart out @ From my heart. I so loved her space with a lot of stunning bakes and also her travel musings. Due to lack of time, I zeroed on this easy and tasty snack that got a lot of applause. A few minor changes satisfying our taste buds was done to this hearty eat.Incidentally, my mother-in-law told me that this snack used to be my hubby's favourite as a kid.

What's in it :-

  • Cottage Cheese (Paneer) - 1cup - grated/mashed
  • Boiled potato-1 cup - mashed
  • Grated carrot- 1\2 cup
  • Grated cheddar cheese- 3 tbsp -to taste
  • Green coriander-2tbsp - finely chopped
  • Onion- 1 large- finely chopped
  • Salt - to taste
  • Garam masala- 1\2 tsp - to taste
  • Chopped Green Chillis -2 - finely chopped - to taste
  • Bread slices- as required
  • Oil to fry

Here's How :-

Mix all the ingredient for the stuffing well. Make equal sized balls from the mix and roll each ball into a small cylinder.Trim the borders of the bread slices.Dip the slices in water and squeeze nicely to remove extra water.Keep one cylinder in the center of the slice and  fold the slice to cover the filling.Now keep squeezing and shaping the roll, keeping in mind to cover the filling nicely; other wise it will come out while frying. Else oil will be filled inside the roll.If the roll is broken at some place , take a small piece from another slice and cover it.Deep fry the rolls till golden brown
Serve hot with ketchup and savour it with a steaming cuppa !

Enjoy this crispy, crunchy treat!

Friday, October 21, 2011

Spinach & Potato Koftas in Green Gravy - Virtual Bridal Shower for Nithya

The dreams of a dashing life partner and the perfect soul mate begins for a girl when she barely comprehends full sentences.Knight in shining armor sweeping them off their feet and getting married in the most beautiful wedding are part of many a girl's growing up fantasy.When I heard the news of  a fellow blogger entering in to wedded bliss in November, there were many nostalgic moments of my dreams and the eventual marriage to my soul-mate !

It's celebration time in blogger world- one of our fellow pal Nithya who pours her heart out @ 4th Sense Cooking is getting married. A very talented blogger and a great photographer, Nithya is known for her clicks that is sheer poetry !

I once read that Sexiness wears thin after a while and beauty fades but to be married to a man who makes you laugh every day , ah - now that's a real treat  - Nithya here's wishing you & the man of your dreams all love, happiness & success !

While it is impossible for everyone to be actually present for the wedding, we a group of 12 bloggers headed by Anamika are joining in for virtual celebrations & to raise a toast to the sassy bride ! A virtual bridal shower for Nithya by recreating dishes from her blog is our small way of expressing joy & wishes - Hope you like it Nithya !

I decided to make Palak Kofta Curry from her space for the occassion. A few alterations to the recipe dictated by our taste buds was done.The dish signified hearty & exotic and it tasted YUM

Ingredients :

For Kofta :-

  • Spinach (palak) - a small bunch - finely chopped
  • Potatoes - 2 - big - boiled & mashed
  • Bread slices - 3
  • Onion - 1
  • Green chillies - 2
  • Garam masala powder - 1/2 tsp
  • Mango powder - a pinch
  • Coriander leaves(Finely chopped) - 2 tblsp
  • Salt - for taste
  • Oil - for deep frying
For Gravy :-
  • Spinach - 1 big bunch
  • Whole Spices - cinnamon,Mace,Cardamom- little of each
  • Milk - 1/2 cup
  • Onions - 2 - chopped roughly & ground to a fine paste along with whole spices
  • Ginger & Garlic Paste - 1/2 tsp of each
  • Chilly powder - for taste
  • Turmeric powder - a pinch
  • Dry mango powder(aamchur) - 1/2 tsp
  • Garam masala powder - 1 tbsp
  • Salt - to taste
  • Butter - 2 tsp

Wash the green well and finely chop them.Pressure cook the potatoes, peel and mash them well.Chop the onion, chillies and coriander finely.Dip the bread in water, squeeze and mix it along with mashed potatoes, chopped spinach,onions,chillies, coriander leaves, garam masala, mango powder and salt. Mix them well and pinch out a lemon sized quantity and roll it into a fine ball. Repeat the same for the rest of the mix.Deep fry the balls in hot oil. Keep the flame low and fry for few mins till they turn into golden brown color.Place them on kitchen tissues to remove excess oil. 

For the gravy,Wash the greens well. Put them in a pan with little water and let it cook/boil for a few minutes till they all wilt. Now drop them in to a bowl of cold water immediately.This not only stops further cooking but also helps maintain the color of the greens. Take it off flame and allow it to cool. Grind the greens  into a smooth paste. 

Heat butter in a pan and fry onion-spices mix till the onions turn golden brown. Add ginger-garlic paste to it and let the mix sizzle for a while.Now add the salt, chilly powder, mango powder, garam masala and turmeric powder to it. Let the contents boil for a while.Add the ground spinach and the milk slowly, stirring it continuously. Now let it simmer till it becomes thick and creamy.Add the above done koftas just before serving the curry. Yummy and healthy spinach kofta curry is ready to eat. Serve hot with chapathi, roti or ghee rice - Enjoy 

The recipe is also featured in Honest Cooking

Also head over to other bloggers hosting this virtual feast & celebrations

Anamika ArunTaste Junction
Krithi Krithi's Kitchen
Priya Mitharwal - Nharo Rajasthan Recipes
Priya Mahadevan -  Now Serving
Priya Suresh - Easy N Tasty Recipes
Radhika Subramaniam - Tickling Palates
Radhika Vasanth - Food for 7stages of life
Revathy - Kaarasaram
Sanjeeta - Different Strokes
Vardhini - Zesty Palette

Enjoy !

It's off to Nancy's YBR-October
Show me Your Best Recipes

Wednesday, October 19, 2011

Stuffed Paniyaram

 Deepavali is just around the corner and the festival of lights promises to be a joyous celebration. A bunch of sweet treats have already started pouring in and my weighing scale has started protesting & groaning about the excess calories sneaking in ! The feasting does not end there; my in-laws are visiting us this weekend and the next fortnight is packed with lavish lunches at home as well as binging out in my favourite restaurants - so the scales have to wait till I give them some happy results and that ain't happening till the first week of November.

Radhika's Wednesday Blog Hop # 7 is here and I am paired with Sangee whose culinary trails are etched in Typical Indian Kitchen - a versatile blog with a lot of lovely recipes. After shortlisting 3 recipes, I finally zoomed on making paniyarams which my hearth is seeing for the first time. Mistake not- we have eaten a lot of them from our favourite eat-shops, but the stuffed paniyarams from sangee's page was just beckoning me to try it out.

A popular chettinad cuisine (south Indian Dish), paniyarams are made from a fermented batter of rice & lentils (Urad dal). They can be made either sweet or savoury; the batter is poured in to a pit (குழி) of the special mold and then cooked . Use பணியாரம் சட்டி/Paniyaram Mold for it or the Ebleskiver works just fine for these savoury/sweet snacks- go ahead and enjoy the piping hot treats for a morning breakfast or relish it with your cuppa in the evenings or for those monsoon cravings


For the Batter :-

  • Parboiled Rice - 4 cups
  • Urad Dal - 1 cup
  • Fenugreek Seeds - 1 tbsp

For Paniyaram Batter (Tempering of the ground batter) :-
  • Ground Batter - 1 cup
  • Coriander leaves - a few sprigs(finely chopped)
  • Oil - 1 tsp
  • Mustard seeds & Urad Dal  - 1/2 tsp each
  • Ginger - a small piece - grated
  • Asafoetida -  a pinch
For stuffing :- (let your taste palate work for the ingredients)
  • Mushroom - 1 cup (washed thoroughly & chopped) 
  • Onion  - 1 medium (finely chopped)
  • Potato  -  1 large (boiled & mashed)
  • Green bell Pepper - 1 small (finely chopped)
  • Curry Leaves - a few- finely chopped
  • Turmeric powder    a pinch
  • Chilli powder -  1/2 tsp
  • Garam masala -  1/2 tsp
  • Salt  to taste
  • Green Chillis - 1 to 2 - finely chopped - to taste
  • Oil  -  1 tsp
For shallow frying:-
  • Ghee/Clarified Butter or Oil - as required for each pit/groove

Here's How :-

Soak overnight parboiled rice (pulzungal arisi/idli rice) and urad dal along with fenugreek seeds separtely. After soaking them overnight ground the trio to a fine smooth batter in mixer/Grinder.Leave the batter for fermentation for a few hours. The batter is ready to be used for a variety of dishes- Idli/Dosa/Uttappam/Paniyaram etc

For the stuffing,heat oil in a pan,add mustard seeds and allow it to splutter. Add chopped onions and saute it for a minutes and then add green chillis,curry leaves and green bell pepper; let it sizzle for a few minutes. Then add turmeric powder and the chopped mushrooms and saute lightly for a minute or two. Tip in the spices like chilli and garam masala powder, cook it till the raw smell of the spices evaporate. Finally add mashed potato and enough salt and mix everything well and cook for a minute. Take off flame and set aside.

For the paniyaram batter -heat oil in a pan,and then add all the ingredients for the tempering and let them sizzle. Add this to the Idli/dosa batter and mix well.

Now heat these paniyaram mold/ebleskiver, add few drops of oil/ghee in each pit/groove. When it gets hot, pour little batter 1/2 level to the groove, now place a heaped spoon of filling and pour some more batter to cover the same. Repeat the same for other pits.Let it cook for 2 minutes and then turn other side gently  with a skewer/fork/spoon and cook till turn golden brown n crisp.

Once done, take them off flame and serve hot with any desired chutney.

Enjoy the crispy out & spongy inside treats !