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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 supplies that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the 🔹Healthy Shengolya /Shengole dishes that you simply make.
Alright, don’t linger, let’s approach this 🔹healthy shengolya /shengole formula with 30 materials which are undoubtedly easy to obtain, and we have to process them at the very least through 4 ways. You should invest a while on this, so the resulting food could be perfect.
Composition for 🔹Healthy Shengolya /Shengole:
- Prepare Ingredients for dough
- Provide 1 cup of wheat flour
- Provide 1 spoon of bajra flour
- Give 1 spoon of besan
- Give 1 tsp of oil for greasing the dough
- Get 1 tsp ajwain
- Make ready 1/2 - Red chilli powder
- Make ready 1 tsp for Dhania powder
- Get 1 tsp Turmeric
- Take for Salt as per taste
- Need Water for dough
- Give 🔹ingredients for tempering
- Prepare 2 tbsp for oil
- Need 1 tsp - mustard seeds
- Get 1/2 tsp for cumin seeds
- Require 3-5 - curry leaves
- Provide Pinch of asafoetida
- You need 1 of tspTurmeric
- Require 1 tbsp for red chilli powder
- Get 1 tbsp dhania powder
- Get 1 tsp kanda lasun masala (optional)
- Give 1 tsp - garam masala
- Give Salt as per taste
- Need Half - cup sour buttermilk /1 lemon /1 tsp dry mango powder
- Get 1 tsp besan
- Give 1 - small finely chopped onion
- Get 1 of small finely chopped tomato pieces
- You need 1 of and half glass water
- Require 1 tbsp for finely chopped coriander for garnishing
- Prepare 1 tbsp for 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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