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🔹Healthy Shengolya /Shengole cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you conveniently, it could be created by you in simple actions. You may make it for family or friends events, and it could be introduced at several public functions perhaps. I am certain you will see lots of people who just like the 🔹Healthy Shengolya /Shengole dishes you make.
Alright, don’t linger, let’s approach this 🔹healthy shengolya /shengole formula with 30 components which are undoubtedly easy to acquire, and we have to process them at the very least through 4 methods. You should invest a while on this, so the resulting food could be perfect.
Ingredients 🔹Healthy Shengolya /Shengole:
- You need of Ingredients for dough
- Prepare 1 cup - wheat flour
- Give 1 spoon of bajra flour
- Get 1 spoon for besan
- Require 1 tsp oil for greasing the dough
- Give 1 tsp ajwain
- Provide 1/2 for Red chilli powder
- Make ready 1 tsp of Dhania powder
- Provide 1 tsp Turmeric
- Get Salt as per taste
- Take - Water for dough
- Get for 🔹ingredients for tempering
- Require 2 tbsp of oil
- Make ready 1 tsp for mustard seeds
- Take 1/2 tsp - cumin seeds
- Make ready 3-5 for curry leaves
- Take Pinch asafoetida
- Require 1 for tspTurmeric
- Get 1 tbsp red chilli powder
- Require 1 tbsp for dhania powder
- Take 1 tsp kanda lasun masala (optional)
- You need 1 tsp for garam masala
- Provide Salt as per taste
- You need Half cup sour buttermilk /1 lemon /1 tsp dry mango powder
- Make ready 1 tsp besan
- Take 1 small finely chopped onion
- Prepare 1 for small finely chopped tomato pieces
- Give 1 for and half glass water
- Need 1 tbsp of finely chopped coriander for garnishing
- Give 1 tbsp - desi ghee for drizzling on shengole (optional)
🔹Healthy Shengolya /Shengole instructions:
- Take parath add all above-mentioned ingredients in it. - Then knead it in to medium consistency dough (like roti dough) - Then make small balls of it. - Grease hands with oil and take 1 small ball. - Press it with the palm and making a pipe of 4 to 5 " tube and 1/4 of thickness in diameter. - Now gently press and join ends together. - Now keep this shengole aside untill we make preparation of tempering.
- Heat oil in a pan. - Add mustard seeds and let it sputter for few seconds. - Then add curry leaves and cumin seeds to it. - After that put asafoetida to it. - Now add onion in it and saute until it becomes translucent. - Then add tomatoes to it. - Stir it continuously till it becomes a thick gravy. - Then add all the above mention dry spices to it. - Saute it well.
- Now add water,besan (dissolve in water)and buttermilk to it. - Let it boiled on high flame. - As soon as bubbles comes out from water add shengole to it. - Let it simmer on medium flame for 20 minutes. - Check out with the fork that shengole is properly cooked or not. - If it doesn't stick to the fork it's done.
- And if shengole stick to fork then let it boiled for 5 minutes more. - Off the gas. - Take a plate pour shengole on it. - Drizzle it with desi ghee. - Sprinkle some coriander leaves on it. - And enjoy this drolling and mouthwatering maharastrian heavenly lunch with papad or without papad.
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