![\"\"](\"\/mahanandi\/images\/besan\/gramflourimagecopyrighted2.jpg\")
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Recipe:<\/strong> 2 cups of gram flour (besan)<\/a> Sift gram flour to aerate and to remove lumps. Take in a big vessel. First add cumin, ajwan, and salt. Mix to combine. Next, add the finely chopped vegetables. By gradually adding water, about 1 to 2 cups, mix and prepare besan batter to a medium-thick pouring consistency, like idly batter.<\/p>\n Heat an iron dosa pan<\/a> and grease it with half-cut whole onion<\/a>. When the pan is hot, pour ladleful of batter and spread into thin round. Sprinkle half teaspoon of oil or ghee on the top. Wait for bubbles to appear. When the underside starts to brown, gently lift and turn to other side. Cook the dosa until the second side is lightly browned. Remove and serve hot with chutney. (They are not that good when they get cold, so prepare them just before mealtime.)<\/p>\n More About Besan Dosa: I like food items prepared with gram flour. Golden yellow colored flour not only tastes mildly sweet, it’s also gluten free and famously known for its anti-diabetic properties. Other Bharatiya names for gram flour are – Besan (in Hindi), Sanaga Pindi (in Telugu) and Kadalai Maavu (in Tamil). After bajjis and pakoras, my next favorite […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[66],"tags":[],"class_list":["post-499","post","type-post","status-publish","format-standard","hentry","category-gram-flour-besan"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/499","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=499"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/499\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nFor about 8 to 10 small size dosas<\/small><\/p>\n
\n1 big onion, 6 green chillies, few sprigs of cilantro – finely chopped
\n1 big carrot – finely grated
\n1 tsp of each – cumin and ajwan (vaamu\/carom seeds)<\/a>
\n½ tsp of salt or to taste<\/p>\n![\"Besan](\"\/mahanandi\/images\/besan\/gramflourimagecopyrighted3.jpg\")
\nBesan Dosas, Red Bell Pepper Chutney with Coriander Flower Garnish ~ Our Simple Lunch Today<\/small><\/center><\/p>\n
\nVideo blogging of Puda by Jay Dave and Sisters<\/a> (entertaining)
\nKay’s Besan Cheela<\/a>
\nItalian Version-Socca from Tasty Bytes<\/a><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"