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(523) Besan (Pithla) in microwave

Ready in 5 minutes.

Ingredients

  • 1 cup Chanadal flour.
  • 1 cup curd.
  • 2 cup water.
  • 2 medium size Onions.
  • 2 medium size Tomatoes.
  • 2 tbsp. Finely chopped Coriander leaves
  • 8-10 Curry leaves.
  • ½ tsp. Ginger paste.
  • 2 Green Chilies finely chopped (optional)
  • 1 tsp. Red Chilli powder.
  • 1 tsp. Cumin Coriander powder.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients
  • 2 tbsp. Oil.
  • ½ tsp.Cumin seeds.
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.

Method

  1. In a mixing bowl whisk the curd thoroughly and make a smooth . Now add water and again whisk to get smooth frothy buttermilk.
  2. Now in the same bowl sieve the flour and mix thoroughly to get lump free runny batter.( See video). Keep aside.
  3. Finely chop Onions,  Tomatoes and Coriander leaves and keep aside.
  4. Heat oil in a non stick pan. Add mustard seeds and wait for crackling sound, after that add Cumin seeds and wait for crackling sound. Now add Asafoetida and then add chopped onions.
  5. When onions turns translucent add curry leaves , Coriander leaves and tomatoes. Soute well, till tomatoes become tender.
  6. Now add all spices and again soute well. After one minute pour this tadka in Besan (Pithla) batter. Stir well
  7. Place the Besan (pithla) batter bowl in a microwave for 2 minutes. After 2 minutes open the door of microwave and stir well and close the door. Again start and after 2 minutes open the door and stir well . And last time open the door, start microwave and cook for 1 more minute and Besan (Pithla) is ready to serve. Entire process will take 5 minutes.
  8. Serve Besan (Pithla) with Bhakhri, Roti, Paratha or Millets Rotla accomplish with Garlic Chutney and one glass of Chhas Serve with love and smile.
Besan (Pithla)

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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