Green-gram-sprouts-Cake

#GreenGramSproutsCake : #Sproutedgreengram [ #MoongSprouts ]/ #GreenGramSprouts is rich in protein. One of the best protein rich food for vegetarians. #GreenGram is called #Payaru or #PachaiPayaru in Thamizh. #GreenGramSprouts is known as #MulaikatiyaPayaru in Thamizh.
It has to be ground coarsely in a blender/mixie adding other condiments and mixed with carrot, beetroot, cauliflower, curry leaves & coriander leaves to make a dough. Then the dough is steam cooked to make a tasty cake.

If green gram sprouts are readily available at home then this tiffin takes only 15 - 20 minutes to prepare.

Preparation Time          : 10 - 15 mins

Cooking Time               : 10 Mins

No. of cakes                  : 6 - 8

Ingredients :
To Grind :
3/4 cup	Green gram sprouts
2 - 3	Red chilly [ Adjust ]
1 Tsp	Cumin seeds
1 Tsp	Fennel [ Somph ]
1/2 inch	Ginger piece
1/2 inch	Turmeric tuber [ optional ]
6 - 8	Black pepper corns
2 - 3 cloves	Garlic
1/2 Tsp	Salt [ Adjust ]
To add with dough :
1/4 cup	Carrot nicely chopped
1 Tbsp	Beetroot nicely chopped
1/4 cup	Cauliflower nicely chopped
15 - 20	Curry leaves, tear into pieces
3 - 4 cloves	Garlic, chop nicely
3 Tsp	Coriander chopped
7 - 8	Mint, chop nicely
1/4 Tsp	Salt [ Adjust ]

A teaspoon of oil to grease idly plate.

Method :
Take all the given ingredients except #Greengramsprouts to grind in a mixie jar.
Run the mixie for few seconds without adding water.
Now include green gram sprouts and again run the mixie for few seconds without adding water.
Transfer coarsely ground dough into a wide mouthed vessel.

Add all the chopped ingredients and mix well.
Adjust salt.

Heat an idly maker on a stove with 3 cups of water.
Grease idly plate or steamer plate with oil.
Divide the dough into equal parts and keep on the greased idly plate.
Steam cook for 8 - 10 minutes or until the dough mix gets cooked.

Check by inserting a clean knife into a cake whether the cake has been cooked at the center.
When you pull out the knife it should come clean without any dough sticking to it.
If dough found sticking to the knife, cook for another 2 to 3 minutes.

Relish with a juice for breakfast or as an evening snack.



You might also like to try

Appam

Ragi spicy adai [ kaezhvaragu adai ]

Pesarattu

Sprouted green gram pancake

Moong dal vada [ green gram vada ]

Sprouted Mothbeans pesarattu

For other tiffin varieties

Breakfast and Dinner ideas


For Accompaniments

Chutney Varieties

Pagarkkai-Athikai-Masala-Curry

#PagarkkaiAthikaiMasalaCurry : #Athikkai or #Athikai is called #Fig in English. It oozes out milk when it is plucked from its stem and cut into pieces. It immediately changes color when it is cut into pieces. So it has to be immersed in water as soon as it is chopped. It is very flavorful after cooking and also hard to chew. So I always cook them with other vegetables to prepare curry.
Here prepared a tasty masala curry with #BottleGourd [ #Pagarkkai ].

Preparation Time      10 - 15 mins
Cooking time             10 - 15 mins

Ingredients :
3/4 Cup	Pagarkkai chopped
1/4 Cup	Athikai chopped
1 - 2 Tbsp	Green peas
1 pinch	Turmeric powder
1/2 Tsp	Salt [ Adjust ]
To Grind :
3 Tsp	Coconut scrapings
2 -3	Green chilly [ Adjust ] or
1 -2	Red chilly [ Adjust ]
1 Tsp	Cumin seeds
1/2 Tsp	Fennel [ Somp ]
1 Tsp	Coriander powder
10 - 12	Curry leaves
8 - 10	Coriander sprigs
1/4 Tsp	Salt
1 medium size	Onion, chop
Tempering :
1/2 Tsp	Mustard seed
1 Tsp	Black gram split
1 - 2 Tsp	Gingelly oil [ Til / Sesame oil ]

Or any other cooking oil.
small quantity of fresh coriander leaves to garnish

Method :

Take all the ingredients to grind except chopped onion in a blender and grind coarsely adding little water.

Finally add chopped onion and run for 2 seconds.

Transfer the masala paste into a bowl or plate and set aside.

Quadruple each athikai and put in water to avoid discoloration.

Heat a kadai with oil on a stove over medium flame.

Crackle mustard seeds once oil becomes hot and then add black gram split.

Add chopped bottle gourd & athikai after black gram turns golden color.
Also add salt and green peas.

Saute for a minute and close kadai with a lid.
Cook till the vegetables become soft.

Now add ground masala paste.

Mix gently and adjust salt.
Keep turning with ladle at regular interval to avoid sticking to the bottom.

Allow to cook on slow fire until raw smell of masala paste goes off and the curry turns dry.

Finally add chopped fresh coriander leaves and transfer into a serving bowl.

A tasty masala curry is ready to relish with hot white rice mixed 

with sambar or rasam and also tastes good with curd rice.

You might also like to try

Cauliflower manchurian

Colacasia masala curry

Ennai katharikkai brinjal curry

Cauliflower poriyal

Sundaikkai masala curry

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