Geetha's Kitchen

Recipes tagged “Besan (Garbanzo or Gram flour)”

Showing posts with the label Besan (Garbanzo or Gram flour)

Instant Uthappam (Indian Pancakes With Veggies)

July 27, 2015

Uthappams are reminiscent of a pizza minus the cheese and no gluten since only rice and besan (garbanzo flour) are used. They are wonderfully flavorful pancakes; traditionally Uthappams are made with Dosa or Idli batter. So, what does one do if there is no leftover batter? I made these wonderful Uthappams with a fresh batter using flours which worked very well. Rice flour, garbanzo flour, asafetida, etc are readily available in Indian markets. Uthappam With Dal Chutney Uthappams are very popular for brunch. They may be eaten any time of day although not typically for breakfast. Serve them with one of more of your favorite chutneys - Dal , coconut , sweet potato , or bell pepper . Sambar and raitas are popular accompaniments also. Ingredients: Topping: 1 Carrot, shredded 1 small Onion, any color, finely chopped 1 small Bell Pepper,any color, finely diced 1 small Zucchini, shredded 1 ripe Tomato, thinly sliced 1-2 Hot green Chiles, minced ...

Simple Kadi (Yogurt Curry)

March 11, 2011

Yogurt curries are ubiquitous all over India, but are made differently depending on the region; some are sweet-tart with fruits or sugar while others are hot and spicy without even a hint of sweetness. In South India yogurt curries are thickened with a coconut masala and called Mor Kuzhambu , Kootu/Curry , or Pulisseri , etc but in the North and West, it is typically made with besan (garbanzo flour) and called Kadi which may include vegetables or pakodas . And depending on the amount of Besan you use, the kadi can be thick or thin. It is a great way to use up old soured yogurt and leftover pakodas; addition of pakodas also can cause the kadi to thicken quite a bit as they absorb a goodly amount of the moisture. Buttermilk can also be used to make Kadi but less water may be required as buttermilk is typically not very thick. Here is a recipe for mild Simple Kadi. This Kadi may be a North Indian type. It is based on my recollection of a Kadi made by Rema who grew up in the New...

Pakoda (Vegetable Fritters)

February 25, 2011

Pakodas with Sugar snap Peas Pakoda are delicious crunchy veggie fritters often prepared for afternoon tea time; they also make fabulous appetizers or starters for parties. These are also known as "killu pakoda" (literally pinched pakoda) to differentiate them from the "ribbon pakoda" a crisp chip-like snack. A friend used to make pakodas at a moment's notice whenever I visited her in the afternoons as an after-school treat. They are quick to make and ever so much quicker to disappear! If you do end up with leftovers, not to worry - they may be eaten at room temperature or added to yogurt or tomato based sauces to make a wonderful curry. The following is a basic recipe for pakodas. Other chopped veggies such as bell peppers, cabbage, green beans, zucchini, etc. may be added; sometimes I use green onions instead of the regular. When you add extra veggies, you may have to adjust salt and the cayenne. Coarsely crushed peanuts may be used instead of the cashews...