Bhadang ( भडंग )

The simple looking kurmure also known as puffed rice are used to make various preparations ....
One of the most popular preparation being the world famous Bhel ....
But today I am going to write about one more equally popular speciality from Sangli called Bhadang .
The addition of very few ingredients transforms the taste of these kurmure making them mouth watering and irresistible .....
This crunchy snack is low in calories and can be relished guilt free by weight watchers too ....


Ingredients : 

100 gm - puffed rice
10-15 garlic cloved ( peeled and slightly crushed )
5 tbsp - plain groundnuts
2 tbsp - chilli pd
1/4 tsp - turmeric pd
2/3 tbsp - oil
salt as per taste

Method : 

Heat oil in a kadhai and when hot add crushed garlic.

When the garlic becomes slightly brown in colour add groundnuts .

Stir till the groundnuts become golden red in colour .

Now add kurmure along with chilli pd , turmeric pd and salt .

Mix very well and keep on slow flame till the kurmure become crunchy.

Remove from fire cool the bhadang and store in air tight dabba .

Davangiri benne dosa ( दावणगिरी लोणी डोसा )

Actually this dosa originated from a place called Davangiri in Karnataka .
But it is equally popular in Maharashtra at Kolhapur , Sangli , Satara also .... .
benne means butter in kannada and the liberal amount of butter used while making this dosa explains the heavenly texture and taste of this yummilicous dosa ....


Ingredients - 

2 cups ........................ boiled rice ( meant for idli )
1 cup ......................... puffed rice ( kurmure )
1/4 cup ...................... urad daal
1 tsp .......................... fenugreek seeds ( methi )
butter as per choice
salt as per taste

Method - 

Wash the urad daal and rice thoroughly and soak urad daal and rice separately in water with
fenugreek seeds for 6 to 7 hours .

Drain out the soaked water and grind urad daal and rice separately to a very smooth paste .

Mix both the batters .

Also wash the puffed rice properly and squeeze out the water from them .

Grind puffed rice in grinder and add to above batter.

Mix batter properly and keep it covered overnight to ferment .

While making dosas add salt to the batter .

Heat a tawa or a pan and smear it with butter evenly .

Spread batter on tawa in round circular motion .

These dosas are thicker than the other dosa varieties .

When bubbles are formed on batter spread 1 tsp of butter on the evenly on the dosa .

Also spread some butter all round the dosa .

When cooked and golden brown in colour , remove the dosa from tawa .

Serve hot with a dollop of butter on top and along with coconut chutney of your choice .

Metkutache Dadpe Pohe

Rice flakes or puffed rice ( poha ) is very common ingredient used in Maharashtrian breakfast dishes. Batate Pohe a very popular delicious dish made with potatoes and poha .


Today I am posting recipe of one more breakfast dish made using poha. This is a very simple and easy dish and takes hardly any time to be made. Serve this garnished with coriander leaves or topped with crispy sev.

Ingredients :


2 cups........................thick rice flakes ( jada poha )
1 .............................onion ( finely chopped )
2 tbsp......................freshly scraped coconut
2 ............................green chillies ( finely chopped )
2 tbsp.....................coriander leaves ( finely chopped )
1 tbsp....................sugar
1 ..........................lemon ( squeeze out the juice )
salt to taste

For tempering :

5 /6 .......................curry leaves ( roughly torn )
2 / 3 tbsp ...............metkut
1/4 cup .................roasted ground nuts
1/2 tsp.................mustard seeds
 a pinch ...............asefoetida  ( hing )
2 tbsp...................oil


Method :


Wash Run the rice flakes with cold water and immediately strain out the water.

Squeeze out any extra water and separate the flakes with hands.

Mix all the other ingredients well .

Now in a small tempering bowl heat oil.

Add mustard seeds and wait till spluttering stops .

Now add the groundnuts and stir for a minute or two.

Add curry leaves, hing, and metkut and mix well.

Pour this over the flakes mixture .

Mix well and serve.

Batate Pohe

A very tasty maharashtrian snack . One of our family favourites.

Ingredients :

5 fistfulls of poha
2 big onions chopped
4 green chillies
1 big potato cut into pieces
coriander leaves
lemon - 1
coconut grated
mustard seed 1 tsp
haldi 1 tsp
salt
sugar
oil - 1 small katori

Method :

Heat the oil and add mustard seeds.
When they splutter add cut chillies and onions and cook till soft.
Add potatoes and cook till soft by covering the lid
In the mean while wash the poha and soak in water for just 2 minutes.
Then squeeze the water and spread and keep.
When the potatoes are done add poha , haldi, salt and sugar.
Stir nicely till every thing is mixed . Cover the lid and cook for 5 to 10 minutes.
Add lemon juice and serve garnished with  coriander leaves and grated coconut.