Halwai January 13, 2019

Ingredients:

• 1 cup (200 g) – gram flour / besan
• 1 cup sour (200 ml) – Curd
• 2 tsp – Eno fruit salt (1 packet)
• 1/4 tsp – salt (or salt to taste)
• 1/4 cup (50 ml) – water for mixing
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Ginger paste
• 1 tsp – extra oil to grease the cupcake / muffin molds
• 2 – cheese cubes, grated
• Green Chutney:
• 1 cup (200 g) – chopped Coriander leaves (or 150 g Coriander leaves and 50 g Mint leaves)
• 1 – onion, chopped
• 2 tsp – Lemon juice
• 2 – Green chillies
• 1/2 tsp – salt (or to taste)
• 1/2 tsp – Sugar (or to taste)
• 1/2 inch piece Ginger

Method:

  1. Mix gram flour, curd, Eno fruit salt, salt, ginger paste and turmeric powder.
  2. Add 1/4 cup (50 ml) water to make the batter thicker than that used for making pakodas.
  3. Immediately pour the mixture in a greased mould (3/4th level of the mould).
  4. Pour a glass of water in the pressure cooker.
  5. Keep the moulds in the pressure cooker over a stand. Close the lid and do not put weight.
  6. Steam for 15 minutes or till done (reduce the steam to low and steam for 15 minutes) or steam in a steamer.
  7. Keep aside for cool and carefully remove from the mould with the help of a needle.
  8. Top with green chutney and grated cheese.
  9. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya