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Garelu, a deep-fried lentil-based doughnut, or sometimes a deep-fried dal mixture. Punukulu or Punugulu, a.k.a. Bonda, a deep-fried dish made from idli/dosa batter. Gunta punugulu, made from rice and dal batter; Saggubiyyam punugulu, vada made from sago (saboodana). Mung dal punugulu, or bonda, a deep-fried dish made from idli/dosa batter.
Spicy. Ground chana dal and urad dal, deep fried flattened disk, masala, sprinkle with red chili powder on top. Daal Dhokli: Daal Dhokli is widely cooked and eaten all over Rajasthan and Gujarat. Very small dumplings of wheat flour are cooked along with green gram or pegeon dal and whole red chili and red mustard is used as tempering ...
Primary ingredients are lentils, can be chana dal or sometimes tur dal. Vegetables or meats, both chicken or mutton may also be added to the stew, so if mutton is added it will be called a mutton dalcha. Bottle gourd is another key ingredient in a Dalcha. It is traditionally served with the rice dish called bagara khana.
Dahi vada (Fried dumplings soaked in yogurt and topped with salt, cumin, and cayenne pepper) Dhokla (steamed cake made primarily of rice flour) Handvo (steamed cake made of rice flour, beans, yogurts, and calabash) Kachori (a deep fried dumpling made of flour and filled with a stuffing of yellow moong dal, black pepper, cayenne pepper, and ginger)
Sarson da saag and dal makhani are well-known dishes among others. [66] Popular snacks include gol gappa (known as panipuri in other places). It consists of a round, hollow puri, fried crisp and filled with a mixture of flavoured water, boiled and cubed potatoes, bengal gram beans, etc.
Poornam preparation follows the traditional methods common to all South Indian cuisines. Poornam Boorelu are traditionally prepared using a rice-urad dal batter, and then packed with some shredded dry fruits and channa dal mixture known as poornam and it is then deep-fried in oil until golden brown.
Dhooska or Dhuska is a popular deep-fried snack eaten all over Jharkhand, India. The dish is one of the delicacies of Jharkhandi cuisine. The main ingredients in this savoury fried bread dish are powdered rice, powdered chana dal. The bread is then deep fried. [1] It is often served with any sauce or chutney.
Poriyal (பொரியல்) = usually it means a dry stir-fried vegetable(s) with spices & grated coconut. The word 'Pori-பொரி' means “to fry (deep or shallow or stir or pan) with oil or any fat”. Because of the sputtering sound that we can hear while frying something, the word "pori" also got a rebused meaning "to sputter".
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