Steps to Make Favorite Gujarati famous puran poli and mograldal, kadhi

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, gujarati famous puran poli and mograldal, kadhi. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Gujarati famous puran poli and mograldal, kadhi is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Gujarati famous puran poli and mograldal, kadhi is something that I have loved my entire life. They’re fine and they look wonderful.

Gujarati kadhi is a very famous Gujarati preparation and is often cooked on a daily basis. To make Gujarati kadhi, combine curd and besan in a deep bowl and whisk well until Garnish kadhi with coriander and serve with khichdi, puran poli or masala bhaat. Holige/Obbattu/Puran poli/Bobbattu is an Indian sweet flatbread that originates from southern India. The various names for the flatbread include Bobbattu or Baksham or Oliga in Telugu, Andhra Pradesh Holige or Obbattu in Kannada, Puran puri or Vedmi in Gujarati, Puran poli in Marathi.

To get started with this recipe, we must prepare a few components. You can cook gujarati famous puran poli and mograldal, kadhi using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Gujarati famous puran poli and mograldal, kadhi:

1. Prepare 1/2 cup lentil Toor Dal
2. Prepare 1 cup sugar
3. Prepare 1 spoon cardamom powder
4. Take 2 spoon ghee
5. Prepare 2 cup wheat flour
6. Take 1 glass water mak a dough

Puran poli is delicious with spicy potato sabji and gujrati kadhi. Add Tuver dal and add some water in it. Gujarati Kadhi Recipe with step by step photos. Gujarati kadhi is thin and sweet as jaggery/sugar is added to it and no pakora is used unlike punjabi At home we all love kadhi.

Steps to make Gujarati famous puran poli and mograldal, kadhi:

1. Soak the lentils Toor Dal in the bowl 1/2 hour after yu put the lentils Toor Dal bowl into the pressure cooker and on the gas,get four whistles when cooker cool down than,open a lid.
2. Take one pan and pour the toor lentils and grind properly and turn on the gas and put the pan to medium gas and 10 to 20 minutes stir well when leaving the pan that time put a ghee and stir well and of the gas and put cardamom powder and stir when it cool down make a gol ladu
3. Make chapati-like flour from wheat flour dough and rest of ten minutes after words yu take one dough put chakla and use roller to get circle shape of dough put the gol laddu and binding properly and than again to circle from roller on the gas and put chapati pan put puran poli chapati to roast two side and put down to the plate and apply to ghee and know yur sweet and yami puran poli will be ready
4. One hours yo soak the half cup yellow moong dal than turn on the gas and put small pressure cooker and put food oil two table spoon and one teas spoon rye and hing,Turmeric powder and than put soak yellow moong dal without water and stir properly put salt to taste and put ready chili powder and thaniya powder again yu stir properly after yo pour a 1/3 water and again yu stir properly and put the lid and whistle one whistle yu off the gas and get rid of the air right know than ready you moong dal
5. Take one pot and put one bowl of curd than on the gas yogurt leaves the water heat until tender after yu apply hand grinder to curd than put the water and chana flour and again yu grind and put one red chili, sweet neem two three leaves and add whole cmin than on the gas and put the pot and boil until slightly thickened and ghee and cumin,hing, slightly red chilli powder tadaka apply and to serve kadhi completely enjoy Gujrati diner

Gujarati Kadhi Recipe with step by step photos. Gujarati kadhi is thin and sweet as jaggery/sugar is added to it and no pakora is used unlike punjabi At home we all love kadhi. Kadhis are excellent for summers as they are cooling. every region in India has their own way of making kadhis like Punjabi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.

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