Masala Puri Chaat Recipe | Bangalore Street Style Masala Puri Recipe [Video]

Masala Puri is a popular street food in Bangalore that is made by topping crushed crispy puris with boiled peas, spicy coconut masala gravy, finely chopped vegetables and Sev. Vegan and delicious!

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What's the first thing that comes to your mind when you think of Street Food?

To me, it used to be Pani Puri, but since I moved to Bangalore, it has always been Masala Puri. The cozy spicy warmth of Masala Puri is perfect for these rainy evenings.

I was introduced to this by Raj. In fact, this doubled up as his dinner most days. He had a regular street vendor who made the best Masala Puri I've ever eaten. Unfortunately, the guy relocated and we never found out where. Since then I've been on the quest to find the perfect recipe to make it at home. And I arrived at this recipe. I first posted it 6 years ago, in July 2013, but the recipe was different back then. I have hence, updated the recipe and this is as close as I have gotten to the street version.

What is Masala Puri? 

Masala Puri is a “chaat” or street food that originated in Karnataka. Masala Puri is spicy, warm, vegan snack that is a mix of various textures. It is made of crispy puris, green peas, a spicy gravy, sev and fresh vegetables.

The base of the Masala Puri is the crispy puris, the ones used to make Pani Puri. These puris are crushed to make a base, so you can use all the puris that did not fluff up or ones that have holes in them. If you don’t have access to puris, you can use any savory crispy base, like chips, papdi, crackers or even papads. Preferably, something plain and not flavoured. 

The crushed puris are topped with boiled green peas. Dried green peas are used and never fresh peas. The taste of the two varies significantly, hence use the dried ones only. The dried peas are rehydrated overnight and then cooked with a little salt until completely cooked. 

This is then topped with the masala gravy. This gravy is what flavours the masala puri. The gravy is made by blending roasted whole spices with coconut and a little of the cooked green peas. The blended paste is then salted and simmered to develop flavour. I have made different versions of the gravy, sometimes I add in the cinnamon and the cloves, and sometimes I leave it out. Which is why I have marked them optional in the recipe below. Masala Puri is always served warm to hot, so heat up the gravy before serving. 

This is then topped with a mix of finely chopped vegetables like onions, tomatoes, carrots and coriander leaves and Sev. Sev is a deep fried gram flour noodles. The end result is a warm spicy bowl of comfort.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Masala Puri Recipe | Bangalore Street Food Style Masala Puri Recipe

Masala Puri is a popular street food in Bangalore that is made by topping crushed crispy puris with boiled peas, spicy coconut masala gravy, finely chopped vegetables and sev. Vegan and delicious. 

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     8 Hours (includes soaking time)
Cook time:     45 minutes
Total time:     8 Hours 50 Minutes
Yield:                Serves 3-4

Ingredients:

1 cup dried Green Peas
0.75 cup grated Coconut
1 tsp Coriander Seeds
0.5 tsp Cumin
4-5 Black Peppercorns
2 Marathi moggu
1 Mace (Japatre/ Javitri)
Pinch of Nutmeg (jayikayi)(Grated)
0.5" Cinnamon piece (Optional)
2 Cloves (Optional)
2 tsp Red Chilli Powder
Salt to taste
Water as required
1 small Onion, finely chopped
2 Tbsp Coriander leaves, finely chopped
1 Tomato, finely chopped
1 Carrot, grated
Sev to serve
20-25 Puri to serve

Method:

1. Soak the dried green peas for 8 hours. After 8 hours, boil the green peas in salted water until completely cooked.
2. To make the masala, dry roast the coriander seeds, cumin seeds, mace, nutmeg, peppercorns, marathi moggu, cinnamon (if using) and cloves (if using) for 2 minutes on low heat. 
3. Grind together the roasted spices, grated coconut, 0.5 cups of cooked peas and 1 tsp red chilli powder with a little water until smooth.
4. Pour the blended masala into a kadhai and add 1 cup of water and allow to come to a boil. Add salt to taste and more red chilli powder (if required). Simmer on low heat for 8-10 minutes.
5. To assemble the masala puri, take 6-7 puris in a plate and crush them. Top with the cooked peas, masala gravy, grated carrots, chopped onion, chopped tomatoes, chopped coriander and sev.
6. Serve immediately.

If you liked this, you may also like:

Tomato Puri

Iyengar Bakery Masala Toast

Masala Pav

Pani Puri

Sweet Potato Chaat

Jain Pav Bhaji

Mumbai Masala Toast

Dahi Bread Chaat

Tava Pulao

Read more ...

Vegan Omelette Recipe | How to make omelet without eggs [Video]

Vegan Omelette or Vegetarian Omelet without eggs! This omelet is made using chickpea flour and plain all purpose flour.  Enjoy it guilt free!

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This Vegan Omelette HAS to be on your breakfast menu!!

Eggs have always been so tightly associated with breakfast, that if you don't eat any (like me), you are left with very few options. Well, until now!! Presenting the Omelet without eggs, that tastes just like it was made with eggs. You can hardly tell the difference.

This Omelet has become a go-to breakfast for us on those busy weekday mornings or on those really lazy Sunday mornings. Sometimes, dinner too.

I have to thank Gee for introducing me to this recipe. She saw this online and made it for me. We LOVED it!! We were surprised that this tasted so much like the real deal. I've tried the cheese omelet and trust me, that is so so close to the Cheese Omelet made with eggs that you could fool anyone.

Wondering what makes this taste like the real egg omelette? Black Salt. Just one simple ingredient.

The funky smell of black salt has always been equated to that of eggs. The smell comes because of the high sulphur content in the salt. Much like those hot water springs, but much milder. Black salt is now easily available online and pretty much all over the world. If you do buy black salt, you can use it in so many more recipes or sprinkle it over fruits or that salad for a different taste.

Why you SHOULD make this Omelette:

• If you turned vegan and miss eating eggs, then you should make this and be guilt free. You can eat the cake and have it too!
• It is so easy to make, you should definitely add it to your breakfast recipes list. After all, we are always looking for one more of those to add to the kitty.
• If you've never eaten eggs in your life, at least, now you will know what they taste like and what the hypes all about.
• Got any more good reasons? Leave a comment.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Vegan Omelette Recipe | Eggless Omelet Recipe

Vegan omelette or vegetarian omelet is an omelet made with chickpea flour and plain flour instead of eggs. A quick breakfast recipe.

Recipe Type:  Breakfast
Cuisine:            International
Prep Time:     10 minutes
Cook time:     10 minutes
Total time:     20 minutes
Yield:                Makes 4 omelettes

Ingredients:

0.3 cups Chickpea Flour
0.3 cups Flour
0.25 tsp Turmeric Powder
1 Onion, finely chopped
1 Green Chilli, finely chopped
2 Tbsp Coriander leaves, finely chopped
Black salt to taste
Pinch of baking soda
Water as required
Oil to pan fry the omelettes

Method:

1. Take the chickpea flour and plain flour in a bowl. Add 0.5 cup of water and whisk until smooth.
2. Add in the turmeric powder, chopped onion, chopped green chilli, chopped coriander and mix well.
3. Add in more water if required.
4. Add in the black salt to taste and mix well.
5. Add in the baking soda and mix well.
6. Heat a pan and grease it. Spoon in the batter and cook on medium heat until one side cooks.
7. Spoon some oil over the top and flip the omelette. Cook until the other side is cooked.
8. Remove from heat and serve with toast.

If you liked this, you may also like:

Vegan Zucchini Spinach Frittata

Spinach Tofu Scramble

Breakfast Bruschetta

Read more ...

Dahi Vada Recipe | How to make Dahi Vada [Video]

It's still Summer, the perfect time to have these chilled Dahi Vadas. Dahi Vada is a popular Indian snack that consists of soaking a savory lentil donut in yogurt and topping with a combination of sweet and spicy chutneys and some spice powders. 

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Cool and refreshing! Just 2 words to describe this Dahi Vada.

Dahi Vada has been a favorite of mine since childhood, the soft vadas dunked in a sweet dahi (yogurt), what's not to love. And in a place like Goa which is always hot, the chilled vadas are always welcome.

Apart from eating cool stuff, how do you keep your cool?

A few months ago, I had posted the recipe for Medu Vada or Uddina Vada, that forms the base of this Dahi Vada. I never claim to be an expert or a chef, I am just a home cook who loves cooking and taking photos of food. But when I posted the recipe of Medu Vada on one of the Facebook Groups, a nasty man commented that it is okay for me to make misshapen vadas for home, but if I had to post it on Facebook, I should make them perfectly round. I was so upset when I read the comment, but Raj calmed me down and asked me to ignore it. And then I realized the power of women. By the time I woke up the next morning, a bunch of women had replied aptly to the man as well as asked me to continue posting. I haven't thanked each of those women personally, but I would like to take this opportunity to thank all of them once again. The way all the women got together and defended me, made me feel so special and loved. 

It reaffirmed my belief that Food Connects People!

Also, it got me thinking, why we assign so much importance to perfection and detail. Why do vadas or laddoos have to be perfectly round? Why do we want perfectly concentric circles in our Chaklis?Why to vegetables have to be blemish free and shaped perfectly? While I got thinking about all this, it reminded me of watching Jamie Oliver talk about "wonky vegetables" and how that desire for perfection led to so much food waste around the world. As a food blogger, it is my job to make my food look as good as possible, but I would never resort to using food coloring or wax or any of the other tactics advertising companies use to sell food. So while my food may be imperfect in shape and appearance, I can assure, it is food that I eat as well as I serve to my family. 

Deep thoughts, I know for a very light and refreshing recipe post, but I had to say it.

So don't worry if your food or your clothes or your hair doesn't look perfect. Own it! Ignore the bad and absorb the good.

Wishing you a Sunny day ahead!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Dahi Vada Recipe

Dahi Vada is a popular snack in which a savory lentil donut is soaked in sweet and salty yogurt and then topped with sweet tamarind chutney, spicy green chutney and spice powders. Served chilled, this make a perfect summer snack.

Recipe Type:  Snacks, Breakfast
Cuisine:            Indian
Prep Time:     4 Hours
Cook time:     60 minutes
Total time:     5 Hours
Yield:                Makes 12 small dahi vadas

Ingredients:

1 cup Urad Dal
1 Tbsp Rice Flour
6-8 Curry leaves, finely chopped
1 Green Chilli, finely chopped
0.5 tsp Pepper, freshly crushed
A pinch of baking soda
500gms Yogurt
4-5 Tbsp Tamarind Chutney
4-5 Tbsp Green Chutney
1-2 Tsp Cumin Powder
1-2 tsp Red Chilli Powder
Salt to taste
Oil to fry
Water as required
Coriander leaves to garnish

Method:

1. Wash the urad dal and soak the dal in water for around 3-4 hours.
2. Drain the dal and grind into a fine batter. Use as less water as possible. The batter should be thick.
3. Heat oil in a kadhai to deep fry the vadas.
4. While the oil heats, add in the rice flour, green chilli, pepper, baking soda and salt. Mix well until combined. IF the dough feels watery, add a little more rice flour.
5. Once the oil is hot enough, wet your hands and take a spoonful of batter onto your fingers. Using the wet finger of the other hand, make a hole in the center. Watch the video for help on how to do this.
6. Gently drop the vada in the oil.
7. Fry on high heat for 1 minute, then lower the heat slightly and continue to cook until the vada becomes golden brown.
8. Now gently slide this batter into the oil. Stir the vada occassionally and flip it, so that it cooks evenly. Cook until golden brown on both sides.
9. Remove the vada from the oil and immediately drop in a bowl filled with water.
10. Gently immerse the vada in the water and let it soak for 30 minutes.
11. Meanwhile, whisk the yogurt (dahi) until smooth. Add in salt to taste. You can also add in a little sugar and a tempering of mustard seeds to the yogurt.
12. To serve, take 1-2 vadas and gently squeeze out the water and place in a serving bowl. Spoon over some of the yogurt (dahi) along with a little of the yogurt, top with a spoonful of tamarind chutney, green chutney and sprinkle cumin powder and red chilli powder. Garnish with chopped coriander leaves and serve.
13. If planning to serve later, then squeeze out all the vadas and place in a large bowl, pour the yogurt on it and chill in the fridge. Top with the chutneys and spice powders before serving.

If you liked this, you may also like:

Boondi Raita

Dahi Sandwich

Medu Vada

Read more ...

Medu Vada Recipe | Uddina Vada Recipe [Video]

Uddina Vada or Medu Vada is a popular South Indian breakfast item. Medu vada is a savory donut made from urad dal or black lentils. Medu vadas are crispy and golden brown on the outside and soft and spongy on the inside. They taste best when served with fresh coconut chutney or dunked in a spicy hot sambar.

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It's raining!!!! and I'm pretty sure it is a crime to not eat crispy fried food when it rains. It isn't? Well, it should be. 

I recently mentioned in my Instagram post that Bangalore weather is as unpredictable. Summer unofficially started in early March this year and it's been blazing hot, hotter than ever, out here. Every year when it gets slightly hot, rains come and it cools off. Last year, when I tried to make a second batch of these sun dried potato chips, they caught mold due to the humidity. But this year there was no sight of rain or even a little cloud to shade us from the sun. Until now. The weather has been pretty unpredictable this week, just like Bangaloreans are used to. Heavy rains caught us off guard this week. And the evening rains are cooling down the city. And when it rains, eat all the fried food you can. 

Frankly, Bangaloreans don't need a reason to eat this scrumptious crispy vada. Vada is eaten for breakfast, snacks, and may be lunch and dinner too. A plate of idli with one vada and a piping hot cup of traditional filter coffee, a simple soul satisfying breakfast for any South Indian. But the lazy me definitely needs a reason to make them at home.

Uddina Vada or Medu Vada is a quintessential item on the breakfast scene of South India, not just Bangalore. The vadas are crispy golden brown on the outside, soft and spongy on the inside. When they are served piping hot with a bowl of fresh coconut chutney and a spicy bowl of sambar, one just stops talking and digs in. Contrary to popular belief, making these vadas at home is not difficult. But what can be challenging is to make that hole in the center. You cannot cut it as you would with a donut. But there are a few simple tricks to making the perfect uddina vada, hole and all.

Firstly, the batter has to be thick. As thick as it can be. The urad dal or black lentils, have to be soaked for just the right amount of time. 3-4 hours at max. More than 4 hours, and you will get a soggy batter that cannot be shaped. After soaking, completely drain the lentils and grind with as little water as possible until you have a smooth creamy batter. 

Secondly, for a crispy vada, you need to add in a little rice flour and a pinch of cooking or baking soda. Too much of the soda and you will have a very crispy vada that won't go well with the purists.

Third, the flavor givers. Add in what you like to flavor the vada. Popular ingredients include cumin, pepper, curry leaves, coconut pieces, green chillies and coriander leaves. Add what you like in them. Also, add salt at the very end, just when about to make the vada, else the batter may turn soggy.

Fourth, the hole. Making the hole isn't as complicated as it sounds. All you need is a thick batter and wet hands. Yup. Wet your hands properly and then take a dollop of the batter, use your wet fingers to make a hole and then gently drop it in the oil. If you are unable to make the hole for any reason, don't worry too much, just drop the batter in oil using a spoon. The hole is just for visual appeal and doesn't impact the taste or the texture.

Five, the frying. To get a nice crispy exterior, fry for the first one minute of high flame. Then lower the heat and allow the vada to cook on the inside. Once the vada is the golden brown, it is ready to be served.

Six, make extra. Well, this isn't a trick or tip, as much as an advise. Vadas are irresistible, always make extra.

Wishing you a vada happy weekend!!

P.S - This recipe has been reposted. The recipe was originally published in 2014. Images have been updated and a video has been added. The recipe remains the same.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Medu Vada Recipe | Uddina Vada Recipe

Medu Vada is an Indian deep fried savory donut made from lentils. A popular South Indian breakfast along with Idli.

Recipe Type:  Snacks / Breakfast
Cuisine:          South Indian
Prep Time:     3-4 Hours (Including lentil soaking time)
Cook time:     20 minutes
Yield:              12 small Vada

Ingredients:

1 cup Urad Dal
1 Tbsp Rice Flour
6-8 Curry leaves, finely chopped
1 Green Chilli, finely chopped
0.5 tsp Pepper, freshly crushed
A pinch of baking soda
Salt to taste
Oil to fry
Water as required

Method:

1. Wash the urad dal and soak the dal in water for around 3-4 hours.
2. Drain the dal and grind into a fine batter. Use as less water as possible. The batter should be thick.
3. Heat oil in a kadhai to deep fry the vadas.
4. While the oil heats, add in the rice flour, green chilli, pepper, baking soda and salt. Mix well until combined. IF the dough feels watery, add a little more rice flour.
5. Once the oil is hot enough, wet your hands and take a spoonful of batter onto your fingers. Using the wet finger of the other hand, make a hole in the center. Watch the video for help on how to do this.
6. Gently drop the vada in the oil.
7. Fry on high heat for 1 minute, then lower the heat slightly and continue to cook until the vada becomes golden brown.
8. Now gently slide this batter into the oil. Stir the vada occassionally and flip it, so that it cooks evenly. Cook until golden brown on both sides.
9. Serve the vada hot with coconut chutney or sambar.

See the notes mentioned above the Video for tips on making the perfect Medu Vada.

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Oats Idli

Mangalore Buns

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Read more ...

Steamed Veg Momo Recipe | Vegan Dumplings Recipe [Video]

Veg Momos are vegan dumplings stuffed with a stir fried mix of finely chopped vegetables. The dumpling can either be steamed,  deep fried or pan fried. This is the recipe for steamed veg momos. Steamed veg momos are a specialty of North East India and these are now a popular street food all through India.

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I never skip a chance to eat a Momo. But making them, I've had my excuses.

I'm glad I finally got around to making some, because I simply loved this recipe and I'm so happy I can share it with you. And unlike what I imagined earlier, it is not that elaborate and no, homemade is so much better than the street side one. 

So.... a Momo is a dumpling that is native to the Himalayan region, mainly North-East India, Tibet, Nepal and regions around them. In recent times, momos have taken the streets by storm and it is not unusual to see folks selling momos at street corners. They have become extremely popular as street food. 

My first experience with momo making was in 2009, when we visited Darjeeling. Darjeeling is very famous for momos and I had it in my bucket list to try some there. We used to frequent a small family run restaurant called Nimto that served us vegetarian food. It was here that we saw Auntie (the owner and chef) prepare momos. I was amazed at the speed and quality of the pleating of her momos. While I am nowhere close to her's in aesthetic appeal, I believe I've made up for it with taste.

Veg momos are usually stuffed with cabbage and a mix of other finely chopped veggies. A momo is very mild in flavor, it has a subtle hint of ginger, garlic and heat. It is usually served with either chilly vinegar or a spicy chilli garlic sauce or a spicy peanut sauce. There are some places that serve momos with mayo but I would never visit those places. 

In this post and video, I have included details on how to make the momo wrappers as well. In my next post, I will share a simple recipe to make the Chilli Garlic sauce that I served the momos with. While I did not do it this time, in the past I have frozen momos and steamed them when required. If you plan to freeze momos, place the momos in a large box in a single layer and freeze them. You can then directly steam them (no thawing required) when you want to eat the momos. But just serve them hot, momos tend to get chewy if allowed to cool.

This recipe shows one method of pleating the momos, this is usually how veg momos are pleated. But feel free to pleat or seal the momos as you please. Look up online, there are several easy ways to pleat. Hope you enjoy this recipe. If you do, please let me know!!

Happy Momo Making Weekend!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Steamed Veg Momo Recipe | Vegan Dumplings Recipe

Veg Momos are vegan dumplings stuffed with a stir fried mix of finely chopped carrots and cabbage. The dumpling can either be steamed, deep fried or pan fried. This is the recipe for steamed veg momos. Steamed veg momos are a specialty of North East India and these are now a popular street food all through India.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     60 minutes
Cook time:     45 minutes
Total time:     50 minutes
Yield:                Makes 20 momos

Ingredients:

For the Dumpling Wrappers:

1 cup All Purpose Flour (Maida)
0.5 tsp Salt
0.5 cup hot Water

For the Momo filling:

3 cups finely chopped Cabbage
0.5 cup finely chopped Carrot
1 Tbsp finely chopped Garlic
1 Tbsp finely chopped Ginger
1 Green Chilli, finely chopped
2 Tbsp Oil
Salt to taste

Method:

1. To make the dumpling wrappers, take the flour in a large bowl and add salt to it.
2. Now add water by the spoonfuls and knead until you have a smooth dough. Knead the dough for at least 10 minutes to allow the gluten to develop. You can also use cold water to knead the dough, but hot water yields a softer wrapper.
3. Cover and keep aside for 30 minutes to 1 hours.
4. While the wrapper dough is resting, make the filling for the momo.
5. To make the momo filling, heat oil in a pan and add in the chopped garlic, ginger and green chilli. Saute until fragrant.
6. Now add the chopped carrot and saute for 2-3 minutes on medium heat.
7. Add in the chopped cabbage and salt to taste and continue to saute on low heat until the cabbage is almost cooked.
8. Remove from heat and allow to cool down to room temperature.
9. Divide the wrapper dough into 20 equal portions.
10. Fill in 1-2 spoons of filling.
11. Wet the edge with water.
12. Carefully pleat the edges to seal the momos.
13. Steam the momos for 5-6 minutes.
14. Serve hot with chilli sauce.

If you liked this, you may also like:

Vegan Laksa Soup

Steamed Rice Cups

Steamed Lentil Dumplings

Read more ...

Dahi Sandwich Recipe | Yogurt Sandwich Recipe [Video]

Dahi Sandwich or Yogurt Sandwich. An easy and healthy vegetarian sandwich that is made by stuffing bread with a delicious mix of hung curd (yogurt), finely chopped vegetables, and spices and toasting it off in a frying pan until golden and crispy. Perfect for breakfast or snacks.

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Hola! to all you fun people out there. Weekend's near and I'm already in my lazy mood. And this sandwich is perfect for the mood. Today, I bring to you a fun and Summery sandwich - The Dahi Sandwich or the Yogurt Sandwich.

Say what you may, Summer is here, at least in Bangalore. And might I say I'm not loving it. It's gotten a tad too hot for my liking. I've been sending messages up in the sky for some rain and I hope I get a reply. Until then, all I can do is enjoy some Summery food in the shade with the fan on full speed.

So, Dahi Sandwich, when I first heard of it, I was so excited. I love Dahi (yogurt). It is the only thing that prevents me from becoming a vegan. Vegan yogurt is just not for me. If you love creamy sandwiches wrapped in crispy golden bread, then this one is the ONE for you.

Dahi Sandwich is super easy to make once you have the "hung curd". I will interchangeably use the words dahi, curd and yogurt, because they all are the same. And when I say yogurt, it is always the plain one and not flavored ones. Back to the "hung curd", hung curd is just curd from which the liquid has been drained out. There are several ways you can make hung curd. The traditional method is wrapping the curd in a muslin or thin cotton cloth and tying the cloth and then hanging it somewhere (preferably over the sink) and letting the liquid drain out. I choose the easy method, which is using a huge tea strainer. I add the curd to the strainer and keep it over a deep bowl in the fridge overnight. Come morning and all you curd is strained and you have the thick creamy solids. More about this in notes.

Once you have mastered making the hung curd, you can also try to make these delicious "Dahi Kebabs" that are perfect for dinner parties where you want to show your culinary skills. I only use homemade Dahi or Yogurt, you can learn how to make your own yogurt, here. It is super easy and the results are so much better than packaged yogurt.

After you have the hung curd, add in finely chopped vegetables, very little spice and then spread it on the bread and then toast the sandwich on a pan until crisp and golden. I kept the spices light, because I wanted the sandwich to be cooling. I added Chaat Masala, you can just add Garam Masala or any spice mix you like, or just stick to plain pepper. 

These Dahi Sandwiches are kid friendly and adult friendly (very). Also, between us, these are somewhat healthy, if you overlook the white bread and the butter. But I think on weekends, we can always cheat a little. So b-bye for now.

Happy Weekend folks, see you next week.

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Dahi Sandwich Recipe

Instant Mix Vegetable Uttappa is a quick savory South Indian pancake that is made from semolina and topped with finely chopped vegetables. It is popularly served as breakfast along with some fresh coconut chutney.

Recipe Type:  Snacks, Breakfast
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     15 minutes
Total time:     25 minutes
Yield:                5

Ingredients:

10 Bread Slices
0.75 cup hung Curd
2 Tbsp Tomato, finely chopped
2 Tbsp Capsicum, finely chopped
1 Green Chilli, finely chopped
2 Tbsp Coriander leaves, finely chopped
1 tsp Chaat Masala
Salt to taste
Butter as required

Method:

1. Mix together the hung curd (see Notes), tomato, capsicum, coriander leaves, green chilli, chaat masala and salt until combined.
2. Spread the curd mixture on a slice of bread and place another bread on top to make a sandwich.
3. Slice off the edges of the sandwich.
4. Grease a pan with butter and place the sandwich on the pan.
5. Cook on low to medium heat until the sandwich turns golden brown on one side.
6. Flip the sandwich and cook until the second side browns.
7. Cut diagonally and serve.

Notes:

1. Hung curd is made by straining thick dahi or curd or yogurt in a muslin cloth for a 4-5 hours. The same quantity of yogurt may give different people different quantities of hung curd as it depends on how much liquid the yogurt contains. Different brands may give different results too. Hence, for the sake of uniformity, this recipe uses the quantity of hung curd instead of quantity of curd or yogurt.

2. To make hung curd, take a muslin cloth and tie yogurt in it. Then suspend the cloth from a tap or rod for a few hours. Alternately, you can also use a fine strainer and leave the yogurt in it in the fridge overnight.

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