“Taushe- Gajar Rulav Pitta Waffles (Cucumber- Carrot Rava Waffles)” … the best part of waffles is you can prepare them using the same dosa, bhakri etc. batter and it turns out perfectly soft yet crunchy … I just kept aside some batter while preparing bhakri and prepared these delicious waffles, they turned out excellent and tasted awesome with tomato ketchup … Yummilicious …
** As I mentioned in my previous waffle posts I have never eaten a waffle before and I really wish to do eat some so that I can understand this dish better, however I have yet to search outlet where they serve them. I have already written similar recipe before and this one is no different except for minute difference. I have also added grated carrots to this batter/ mixture and in all they turned out excellent.
** I must mention that I prepared these using the same Bhakri mixture which I prepared yesterday and shared here without making any changes. I am now eager to try out more options as these are not only easy to prepare but taste delicious too. Do try them and if you have not yet purchase a waffle maker do so, they are available both gas top ones as well as electrically operated, it’s worth it.
** As I often mention life is all about enjoying good food with family and friends and there is definitely no age to try out new techniques. By just giving a few twists while keeping to basics intact we will be enjoying the same traditional dishes but with a makeover, so personally I guess no harm is done. I will be sharing more recipes soon, until then try these and enjoy with your family and friends.
** For “Taushe- Gajar Rulav Pitta Waffles (Cucumber- Carrot Rava Waffles)”, I have used the same recipe which I shared in my previous post here. I am sharing a common link at the bottom to that recipe, however I will repeat the recipe here again just for convenience … do try it out, its awesome …
** Ingredients :
Rulavu/ Rava (Bombay Rava) : 2.5 cups
Wheat Flour/ Govan peetHa/ Atta : ½ cup
Curds/ Dahi : ¼ cup.
Carrot/ Gajar : 2 medium sized
Cucumber/ Khakdi/ Taushe : 2 medium sized
Green Chillies/ Hari Mirch/ Tarni Mirsang : 5-6
Coriander Leaves/ Kothambari Pallo/ Dhania : handful
Adrak/ Alle’/ Ginger : 1 inch piece
Ajwain/ Carom Seeds/ Vonvo : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 5-6 fresh leaves
Hing/ Asafoetida Powder : 1 tsp
Salt/ Namak/ Meeta : to taste
** Oil/ Tela/ Tel + Ghee/ Toop in 1:1 ratio, for frying the bhakri.
** Wash, wipe dry and peel off the skin of carrots, grate and add into a bowl. Similarly wash, wipe dry and grate the cucumbers also and add to the bowl. Here you can either retain of peel off the skin of the cucumber, its individual preference.
** Add green chillies, adrak, ajwain, curry leaves, coriander leaves in a mixer grinder and grind to a coarse paste without adding water. You can also crush it on a pestle or finely chop the same too. Add this to the ingredients in the bowl.
** Beat the curds and add to the above along with hing powder, salt and mix well. Now add wheat flour, rava and mix well adding only that much water how much is necessary to get a semi thick bhakri batter consistency. Do not make the mixture too watery, you can always add extra water if need be later on.
** Addition of water depends upon the absorption of rava. Keep mixture aside covered for 15-20 minutes. The rava soaks up water, swells and tends to get dry during this time. This step is necessary as the rava should be allowed to swell or else while frying them, the bhakri will not turn soft within and crispy outside.
** Once the resting period is over, check the consistency of the mixture. If too dry add in some water and if thinner you can add some rava and mix well. The mixture must be smooth and lump free and you should be able to take some batter and make a ball loose ball of it and at the same time must be able to pat it on waffle plate.
** This is how I prepared the Waffles : Rub the waffle machine with a clean cloth within and then bring it to heat (the red button turns ON). When hot (the green button turns ON), open the lid, apple melted ghee or oil with a help of a brush on both sides of the waffle maker from within. (I have used ghee+ oil in 1:1 ratio here).
** Note : I always use Oil/ Tel/ tela+ Ghee/ Toop in 1:1 proportion for frying dosa, bhakri, appo etc. following my Amma's method, as I have always seen her doing so throughout my childhood until now, you may chose any suitable to you.
** Take about 4-5 tblsp of the mixture (quantity depends upon the size of your machine), roll it to a ball in hand and then place it on the center of the waffle maker and gently press down with your finger to flatten it to a round/ square shape. The thickness of the mixture I placed on was about 1/3 inch in thickens and about 4 inch in dia.
** Be careful, as the machine is hot and see to it that there is no water in your hands to avoid it spluttering. If the machine has two waffle making spaces then place similarly on both sides. Now gently close top of the machine pressing down the lid and lock it and let the machine continue its work as the light signal turns red.
** Note : In case you are not comfortable with above method, you can use a large rounded spatula, pour the mixture in center and pat it with the rounded side to even it out on the waffle maker too, just be careful, that's all.
** As you close the lid it will further flatten and press the bhakri filling kept within to form the waffle shape. Do not worry if you see steam passing out, the liquid within is the reason for the same. Let the waffle cook undisturbed until the light once again turns green, this is signal to show that the waffle is cooked and done.
** Note : In between if you desire, you can open the lid and apply a little bit oil+ ghee mix on the top surface of the waffle for a crispier texture.
** Unfasten the lock and open the lid, if you find the waffle cooked, but not crisp enough, place back the lid, fasten the lock and further cook for another few minutes until done. Open and gently with the help of tongs loosen the waffle from one side and it will come up in one go, remove and place it on a plate.
** Grease the waffle machine each time from within with Oil+ Ghee after removing any leftover pieces if any and continue preparing required number of waffles once again following the above said method. You can keep the mixture in fridge in an airtight container (48 hours only) and prepare waffles as and when required too.
** “Taushe- Gajar Rulav Pitta Waffles (Cucumber- Carrot Rava Waffles)”, are done and ready to be served. Always serve waffles crisp and hot along with some tomato ketchup or chutney of your choice. I must mention here that serving accompaniments depends upon the type of waffle prepared; when a sweeter version is prepared, it can be served topped with honey, jaggery- cardamom/ dates syrup for best of taste. As these waffles were spicy, I served it with tomato ketchup and it was fantastic in taste.
** Always serve waffles hot as it loses on tastes on cooling as it turns soggy and chewy. Hot crisp one’s taste the best. I will be preparing and sharing more options as soon as I try them out, until then do try this one out and enjoy with your family. Children always love changes in pattern of snacks and this will appeal to them. You can serve these with tomato ketchup too which is always children’s choice. You can also top it with a dollop of fresh homemade butter, the melting butter on waffles tastes fantastic. Pickles and Amla/ Mango Chunda (Murabba) are other choices with which you can serve these.
** Sharing a common link below to all “Waffle” recipes shared in the Blog, along with the link to “Bhakri” prepared with same batter/ mixture, please browse through in leisure for more details there ….
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