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Chila is made by making a thick mixture of water and rice flour and then made like a plain dosa. On the therapy side phara is made by leftover rice and rice flour by making a dough and then make cylindrical shapes and giving tadka with jeera, mustard, curry leaves, tomato, turmeric, salt and chili. People of Chhattisgarh do not waste food.
Chakli is typically made from flours of rice, Bengal gram (brown chickpea) and black gram (urad daal). It has several variations, depending on the types and proportion of flours used. Murukku, is a South Indian snack typically made with Rice and black gram (urad daal) flour during Diwali. It is also very popular in South Africa, introduced by ...
Soan Papdi has no confirmed origin, but it is believed to have originated in the western state of Maharashtra, India. [3] According to culinary anthropologist Kurush F Dalal, Soan papdi is a Persian dish, the word "soan" has a Persian origin and the name comes from the term sohan pashmaki. [4]
Pulao (rice with vegetables) Khichu: Kneaded rice flour made by heating it with water, salt, green chillies, and cumin. Sabudana Khichadi; Fada ni khichdi; kachori: Deep fried, crispy and round shape soft small chapati type which often made with rice flour and all purpose flour.Mostly it is filled with some delicious materials.
Rice flour: Jaangiri: Black gram: Fry syrup based Kakinada Kaaja: Wheat flour, sugar: Kozhukkattai: Rice flour, Ground Nut, Jaggery, grated coconut Similar to Modak in Tamil Nadu Kuzhi paniyaram: Black lentils and rice: Mysore Pak: Besan flour, sugar, ghee: Burfi: Obbattu / Holige / Bobbatlu / Pappu Polelu / Boli: Maida flour, Coconut or Channa ...
Burmese tofu (Burmese: တိုဖူး, pronounced; or Burmese: တိုဟူး, pronounced) is a food of Shan origin and of Chinese from Yunnan Province, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta. [1]
Kadhi – This type of "curry" is made from a combination of buttermilk yoghurt and chickpea flour (besan). [73] In some recipes fried balls based on besan are added. Solkadhi – This cold soup is prepared from coconut milk, garlic, cilantro, and kokam concoction, and is a specialty of the cuisine from the coastal region.
Besan or gram flour is a pulse flour made from chana dal or chickpea flour (split Bengal gram) or brown/kaala chana, a chickpea. It is a staple ingredient in the cuisines of the Indian subcontinent , including Indian , Bangladeshi , Burmese , Nepali , Pakistani , Sri Lankan and Caribbean cuisines.