Ingredients:

Finely chopped onions- ¼ cup

Chopped tomatoes- ¼ cup

Curry leaves- few

Soya chunks- 1 cup

Turmeric powder- ¼ tsp

Dhania powder- 2 tsps

Garam masala powder- ½ tsp

Salt- as required

Oil- for frying

Mustard seeds- ¼ tsp

Green chillies- 2 (slit lengthwise)

Coriander leaves- to garnish

Grind together:

Ginger- ½ inch piece

Garlic- 4 flakes

Ani seed (saunf)- ¼ tsp

Pepper- ¼ tsp

Onion- 1 large

Preparation Method:

1. Soak soya chunks in very hot water for 10 minutes.

2. Squeeze out from the water, add fresh cold water, drain the water and squeeze well.

3. Repeat the process once again to remove smell from soya. Squeeze well to remove the moisture.

4. Put it in a mixie (using dry grinding blade) and run at a low speed, stirring once or twice to make it like kheema.

5. Preheat the electric tawa to 200⁰ C.

6. Heat 1 ½ tbl sp of oil, add mustard seeds, curry leaves and green chillies.

7. Add onions and tomatoes together and fry for 2 minutes.

8. Add ground paste, stir for a minute and add soya kheema.

9. Stir fry for two minutes, shift kheema to the sides of the pan.

10. Put little oil in the center, add turmeric, dhania powder, chilli powder, garam masala powder, salt in it.

11. Mix it in the oil, and gradually bring the kheema to the center and stir gently.

12. Transfer to serving dish and garnish with coriander leaves.

13. This can be served as a dry curry to rice or chappathi.

Ingredients:

Bengal gram flour- 1 cup

Wheat flour- ½ cup

Maida- 1 tbl sp

Soya flour- 2 tbl sps (optional)

Salt- as required

Turmeric powder- ½ tsp

Ginger, green chillies paste- 2 tsps

Whipped sour curds- 2 tbl sps

Finely cut mixed greens- ¼ cup

Grated carrots- 2 tbl sps

Finely cut onion- ¼ cup

Oil- for frying

Preparation Method:

1. Sift all the flours together.

2. Mix salt, turmeric, curds and then pour water gradually to make it like a thin pouring consistency batter.

3. Add ginger, chilli paste and other mentioned vegetables.

4. Preheat the electric tawa to 200⁰C.

5. Wipe the pan with a dry cloth.

6. Pour a big ladle full of dough to form the outer circle and till up the cent re. (Pour like rawa dosai.) Do not spread.

7. Spoon little oil around, cook on both sides turning it gently. Serve with coconut chutney.