Jain Recipes (Quick Recap)

Here's the recap of Jain recipes which i cooked for this paryusan.

1. Panchmel dal Pudla

2. Poha

3. Chapatti Ladoo

4. Rasam Wada

5. Wheat Atta Sheera

6. Dosa with Coconut Chutney

Sada Dosa with Coconut Chutney

Dosa- yummy and crispy.

I am late on uploading this recipe but did not get much time because of festival. This is simple and quick recipe to cook though you need preplanning for making dosa batter.

This time had sada dosa with coconut chutney. I had made coconut chutney earlier for trirangi briyani but this time the recipe was jain i.e., without onion and garlic.

Preparation time: 10 minutes

Cooking time: 20 minutes

Sreves: 15-17 medium sized dosa

What goes it to make dosa batter:

Urad Dal (split black lentils) - 1 cup

Rice- 1 cup

Salt- as per taste

Water- 1 glass

How did I make it dosa batter:

Wash and soak rice and urad dal in water overnight in two separate cooking pots.

[Foodies Note: You use methi seeds to get nice fermentation for the batter especially in winter season. You can soak methi seeds along with urad dal.]

Next day morning, as the dal swells and rice softens up grind them separately in a wet jar of grinder. Before grinding do drain off the water.

Mix them both well and add salt to it. Keep it covered in a dark place for about 6-7 hours before making dosa.

What goes in to make coconut chutney:

Dried coconut, chopped- 1 nos

Curry leaves- 1 sprig or 4-5 leaves

Green chilli, chopped- 3-4 nos

Curd- 1 ½ cup

Sugar- 1 ½ tbl spn

Salt- as per taste

Oil- 2 tbl spn

Mustard seeds- ½ tbl spn

Asafoetida (Hing) - ½ tbl spn

How did I make coconut chutney:

Cut the dried coconut into small pieces.

Grind chopped coconut, curry leaves, green chilli, curd, salt and sugar together in a grinder.

Take out the chutney in a bowl.

Now in a small kadai, heat oil. As it heats up, temper mustard seeds and let them pop properly. Then add hing to it. 

Now add this to the chutney in the bowl and mix it well.

To make dosa:

Heat the non stick tawa.

To the batter add water to make it consistent enough so that it can be easily spread on the tawa. The mixture should be little thick so be careful when you mix water to the batter.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Put little ghee or oil around the sides. 

Cook both the sides till they turn golden brown and crisp (if you like crispy dosa). 

Remove with spatula. 

Serve hot with coconut chutney.

Jain Poha

Poha is a usual dish on breakfast menu in most of the Indian households. It is healthy, quick and easy to prepare snack which is loved by almost all of us.

Well I have always had kanda poha or aloo poha but never had got a chance to taste Jain poha. And I never thought I would be eating poha without onion or potato any day until yesterday when Mom cooked jain poha with tomato, peanuts & white dried peas as ingredients. And to my surprise the taste was as yummy as kando poha or aloo poha.

So let’s check out how my mom made this Jain poha...

Preparation time: 10 minutes (for washing poha, cutting tomato and boiling peanuts & chick peas)

Cooking time: 10 minutes

What goes in it:

Flattened Rice (Poha), soaked- 1 ½ cup

Tomato, finely chopped- 1 tomato

Peanuts, boiled- ½ cup

White dried peas (Safed watana), boiled - ½ cup

Dried red chiili- 4-5 nos

Turmeric powder- ¼ tbl spn

Lemon juice- 1 ½ tbl spn

Sugar- 1 ½ tbl spn

Salt- as per your taste

Oil- 3 tbl spn

Mustard- Cuminn seeds (Rai-jeera)- ½ tbl spn

Asafoetida (Hing)- ½ tbl spn

How did Mom make it:

Soak white chickpeas in water overnight. Or you can soak for about 7-8 hours. It’s just that more you soak less time they take to boil.

Boil peanuts and white dried peas in a pressure cooker for about 3-4 whistles. Drain off the water and let it cool.

While you boil them, finely chop tomato.

Wash poha with water and drain off the water. Keep it aside in a colander for about 10 minutes so that water drains off completely.

Take a kadai and pour oil in it. Heat the oil for tempering. As it heats up, put mustard-cumin seeds and let them pop properly. Put hing and red chiili in it. Sauté it for about 1 minute. Thereafter put chopped tomato, peanuts, white chick peas, lemon juice, salt, turmeric powder and sugar. Let it cook for about 3-5 minutes.

Lastly add soaked poha to it and mix them all well.

Tasty Jain poha is ready to be served in dish/ bowl.

Panchmel Dal Pudla/ Uttapa

I come from a Jain family. Yesterday, Jain festival called “Paryusan” has started. During these days we at home prepare food without onions & potato (Jain food). So for the next 8-10 days I will share with you different type of Jain recipes cooked by me at home, obviously under momie’s guidance.

We donot use onions, potato, green vegetables, underground root/ stem and many other things which I am not aware while cooking food. But I am sure of one thing, that lentils can be eaten during Paryusan. So panchmel dal pudla was prepared the very first day. It is a blend of five different lentils mixed together to add a variety of flavours to one single dish.

Also it is an excellent snack for kids in tiffin box as it is full of proteins. It is easy to prepare, consumes very little of your time and kitchen is never messy when you cook it.

Preparation time: 10 minutes

Cooking time: 15 minutes

Makes: 7 pudlas of medium size

What goes in it:

Toor dal (Yellow pigeon peas)- 50 gm

Urad dal (Split black lentils) - 50 gm

Chana dal (Split bengal gram) - 50 gm

Masoor dal (Split red lentils) - 50 gm

Moong dal (Split green gram) - 50 gm

Dried red chilli- 6-7 nos

Cumin seeds (Jeera)- 2 tbl spn

Dried coriander seeds (Sukha dhana)- 2 tbl spn

Salt- as per taste

Water- ½ glass

Ghee/Oil/ Butter- 2 tbl spn (to makepudla, I used ghee)

Also you can add finely chopped ginger, garlic and coriander leaves to it.

How did I make it:

Wash and soak all the dal/lentils in water. Soak for about 6-7 hours before making the pudla.

As the dal softens up. Drain off the water. 

Soaked dal after 6 hours

Put it in a liquid jar of a grinder with along with other ingredients- dried red chiili, salt, jeera and coriander seeds. Put very little water in the grinder while grinding to make a smooth puree.

Puree

After the puree is ready, switch on the stove and heat the pan. Pour puree on the pan with the help of a spoon and spread it out slowly in circular manner on the pan with the help of spoon.

Cook both the sides of the pudla till golden brown.

First side cooked on pan

Second side cooked on pan

Then take it off the pan. And it is ready to be served. You can eat it with tomato ketchup or green chutney.