Easy recipe: Make mixed pulse theplas by boiling mixed pulses, spread the vegetables with spices on the papad and serve the masala papad

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  • Make Mixed Dal Thepla By Boiling Mixed Pulses, Spread The Vegetables With Spices And Serve Masala Papad

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Neelam Aggarwal2 minutes in the past

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  • Add the butter to the pan, instantly add the onions, tomatoes. Mix the corn grains and chickpeas in the pan with the onions and tomatoes
  • Bake on a scorching pan with gentle oil on either side on medium to excessive flame. Likewise, bake all theplas

We serve quite a lot of pulses and cooked chickpea vegetables. If a bit change is made, then you may make many dishes like masala papad or thepla. Let’s see the recipe of the best way to make them.

Mix Dal Thepla
materials :

Mixed lentils (arhar, moong, masoor, gram, urad) – 1 cup complete

Spinach leaves – half cup

Flour – Four cups

Gram flour – 2 tablespoons

Oil – 1 tbsp for moyan

Ginger-Green Chilli Paste – 1 Tbsp

Kasuri Methi – 1 Tbsp

Salt – as per style

Celery – 1 teaspoon

White sesame seeds – 1 tsp

Turmeric Powder – half tsp

Red chili powder – 1 tsp

Asafoetida – 1/Four tsp

Make like this

  • Wash and soak the pulses 4-5 hours prematurely. Boil dal, spinach, salt and water in the cooker. After three whistles, cook dinner on low warmth for 5 minutes. Chill the cooked lentils and churn them with a spoon or a spoon.
  • Now take the flour in the bol and combine all the components together with the cooked lentils and knead the tender dough. Keep it lined for 5-10 minutes. Make dough balls of equal dimension and roll out skinny and round plates.
  • Bake on a scorching pan with gentle oil on either side on medium to excessive flame. Likewise, bake all theplas. Serve with prepared made vegetable or ketchup.

Masala Papad Salad
materials :
Papad – 3-Four fried

Chana dal – Three tablespoons soaked 2-Three hours earlier than

Onion – 1 finely chopped

Tomatoes – 1 finely chopped

Chaat Masala – half tbsp

Black pepper powder – half tsp

Black salt, plain salt – as per style

Coriander – 2 tablespoons, chopped

Lemon juice – little bit

Maize Grain – 2 Tbsp

Butter – 1 tbsp

Peanuts – 1 tbsp, roasted

Make like this

  • Add the corn kernels and chana dal in a vessel and boil including a bit salt. Frozen or contemporary maize will be taken. After that, filter them with a sieve and drain the water.
  • Add the butter to the pan, instantly add the onions, tomatoes. Mix the corn grains and chickpeas in the pan with the onions and tomatoes. Add peanuts, black salt, plain salt, lemon juice, black pepper, coriander and combine properly.
  • Keep some inexperienced coriander for garnishing too. Now add cinnamon or fried papad. Spread the combination of chana dal over it.
  • Top with coriander and chaat masala. Serve the Masala Papad Salad able to eat instantly.

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