Khandvi

Ingredients:

• 1 cup Besan
• 1 cup sour dahi
• 2 cups water
• 1 tsp green chili paste
• 1/4 tsp hing
• 1/4 tsp turmeric powder
• salt to taste

Ingredients for Seasoning:

• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tsp sesame seeds
• 5-6 curry leaves
• 2 green small cut chili
• 2 tbsp grated coconut
• 2 tbsp chopped cilantro
• 2 tbsp oil

Method: 

• Whisk water, besan and dahi. 
• Add green chili, ginger paste, turmeric powder and salt. 
• Whisk until well blended. It should not have any lumps. 
• Transfer the mixture in non-stick pan and heat on low-medium heat, stirring constantly to prevent lumps. 
• Continue stirring until mixture thickens. 
• Spread the hot mixture on the back of backing tray and make a thin layer with flat spatula. Make sure grease back of backing tray with oil before spreading mixture. 
• Allow to cool it little and then roll it and cut it in desired size.
• Heat oil, add mustard, cumin and sesame seeds and curry leaves. Add hing and sprinkle tadka on rolled Khandvi. 

Spinach Idli

Ingredients:

• Rice 3 cup
• Urad Dal 1 cup
• Fenugreek seeds 1 tbsp
• Sour dahi or chhash
• Spinach 1 cup
• Mustard seed 1 tbsp
• Sesame seed 1 tbsp
• oil, sugar, salt as per taste
• Cilantro for garnishing
• curry leaves

Method:

• Soak rice and urad dal in different pan for 6-7 hours. Soak Fenugreek seeds along with urad dal. 
• Blend both dal and rice and mix it together. Add dahi or chhash and spinach when blending. Add salt as needed. 
• Keep aside for 6-7 hour to ferment. 
• Steam Idly in idly cooker.
• Heat oil in pan, add curry leaves, mustard seed, sesame seed. 
• Add Idly, sugar, lemon juice as per taste. 
• Garnish with cilantro. 

Stuffed Dahi Vada

Dahi (Vadas) are the dumplings made from split skinned black lentils (urad daal) and soaked in a yogurt sauce. You can enrich them by stuffing with dry fruits, ginger juliennes and chopped green chilies.
Layering of sweet, tangy and spicy toppings such as tamarind chutney, coriander chutney, red chili powder, etc make these dahi vada super delicious appetizer or chaat item or an accompaniment to a main meal.

Ingredients:
For the Vadas:

• 1 cup  urad dal 
• Pinch of asafetida
• Salt to taste
• Oil to fry

For Stuffing:

• 1 tbsp ginger 
• 2 tbsp broken cashew nuts
• 1 green chili finely chopped
• 1 tbsp raisins 
• 1 tbsp green coriander leaves
• Boil Potato
• Frozen mix vegetable

For Yogurt mix:

• 2 cups yogurt
• 1 tsp cumin seeds roasted and ground
• Salt to taste

For garnishing:

• 1 tsp red chili powder
• Cilantro
• 1 tsp raita mix

Method:

• Clean, wash and soak the urad dal for 2 to 3 hours.
• Place dal in a blender and grind to a fine paste, adding a little water at a time to ease the grinding. It should form a smooth soft paste.
• Take a bowl of water. Drop a small ball of this dal paste in it. If dal floats in water then it is ready for frying but if it settles down at the bottom of the bowl of water then it should be churned with hand for some more time till it incorporates enough air to float on the water. Add the asafetida, and salt and mix well with your hands.
• Heat oil in a deep frying pan.
• For stuffing mash boil potato and mix with mix frozen vegetables, green chill, ginger, cilantro, cashew nut, raisin and mix well. Add salt or other spices as per taste.  
• Make small ball out of potato stuffing and deep in grind ural dal for coating and deep fry. 
• Now prepare yogurt mix by mixing the yogurt, salt, and crushed roasted cumin together. Keep aside.
• Just before serving, just pour the yogurt mixture over the vadas.  Sprinkle red chili powder, black salt and raita powder, tamarind chutney on top.