How to make crispy masala dosa from chickpea flour and semolina instead of rice

Dal and rice are an important part of Indian cuisine. However, after a hearty meal, portions of dal and rice often remain, which some people either are reluctant to eat or throw away. But it is known that these leftovers can be used to make a delicious and healthy chilla. This breakfast is prepared very quickly and is liked by everyone, from children to adults.

The special feature of this dish is that it does not require much effort to prepare, and it turns out incredibly simple. Therefore, if you have leftover dal and rice at home, instead of throwing them away, be sure to make a tasty chilla from them. Below is a simple way to prepare a delicious chilla from leftover dal and rice.

Ingredients

The following ingredients will be needed for preparation: 1 cup of leftover dal and rice, 2 tablespoons of besan (if necessary), 1 small chopped onion, 1 finely chopped green pepper, ¼ teaspoon of turmeric powder, ½ teaspoon of red chili powder, 2 tablespoons of finely chopped green coriander, salt to taste, and oil for frying.

If you are tired of eating dal and rice every day or if children are fussy about vegetables, this recipe might be useful. Although beetroot is rich in nutrients, not everyone likes its taste. In such a case, you can give plain yogurt rice a bright and interesting look by making beetroot yogurt rice.

This dish looks very attractive and bright pink, yet it is creamy, cold, and tasty. When served with an aromatic tempering of sesame seeds and curry leaves, even children eat every last crumb, whether from a lunchbox or a dinner plate. Next is a list of ingredients and the simplest way to prepare it.

Beetroot Yogurt Rice

Ingredients

Cooked rice (boiled/leftover) - 2 cups
Fresh thick yogurt - 1.5 cups
Beetroot (grated) - 1/2 cup
Green pepper (finely chopped) - 1
Ginger (grated) - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Fenugreek - 1/2 teaspoon
Curry leaves - 8-10
Asafoetida - 1 pinch
Chestnut or peanuts - 1 large tablespoon
Vegetable oil or ghee - 1 large tablespoon
Cilantro (finely chopped) - 2 tablespoons
Salt - to taste

Instructions

First, place the cooked rice in a large bowl and lightly mash it with your hands or a masher so that the yogurt can mix evenly. Add the freshly whipped yogurt and grated beetroot to the mashed rice. Mix all components thoroughly until the rice turns a beautiful pink color. Then add salt to taste and mix.

In a small pan, heat 1 tablespoon of oil or ghee. Add mustard seeds and fenugreek and let them sizzle. Then add the chestnut/peanuts, finely chopped green pepper, grated ginger, asafoetida, and curry leaves, frying until lightly golden brown. Pour the ready hot tempering over the beetroot-yogurt-rice mixture and immediately cover with a lid to allow the aroma of the tempering to penetrate. After one minute, remove the lid and thoroughly mix the tempering with the rice. Garnish with finely chopped cilantro. The ready, tasty, and nutritious 'beetroot yogurt rice' is ready. It should be served chilled for lunch or in a child's lunchbox.

To bring the taste of Asia into your home, you can prepare chicken satay—a dish consisting of tender marinated chicken meat cooked on skewers and served with creamy peanut sauce.

If you were previously accustomed to ordering satay in restaurants, this version is surprisingly simple to recreate in your own kitchen. The chicken is marinated, threaded onto skewers, and cooked in an air fryer, making it a convenient choice for a weekday dinner or a light snack.

Satay is closely associated with Indonesia and is popular throughout Southeast Asia. It is a popular Asian snack often sold by street vendors. Although traditional cooking over charcoal gives the satay a characteristic smoky aroma, using an air fryer significantly simplifies the preparation process at home.

The marinade combines spices, fish sauce, curry paste, and coconut milk, while the peanut sauce adds a recognizable creamy and slightly sweet note to the dish.

Chicken Satay Recipe

Ingredients

For the Chicken

You will need 1.5 kg of boneless, skinless chicken thighs, 1 teaspoon of paprika, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1 tablespoon of fish sauce, 1 tablespoon of curry paste, and 60 ml of coconut milk.

For the Peanut Sauce

For the sauce, you will need 125 ml of smooth peanut butter, 250 ml of coconut milk, 1 tablespoon of red curry paste, 1 tablespoon of brown sugar, crushed peanuts, and water as needed.

Cooking Instructions

First, mix the paprika, turmeric, cumin, fish sauce, red curry paste, and coconut milk in a bowl. Whisk the mixture until you have a uniform and smooth marinade. Then add the chicken thighs and mix so they are evenly coated with the marinade. Cover and refrigerate for at least 30 minutes.

Afterward, thread the marinated chicken onto skewers. Lightly spray the air fryer basket with oil and arrange the chicken skewers in a single layer. Cook in the air fryer at 200°C for about 10 minutes, turning the chicken halfway through, or until the internal temperature reaches 74°C.

While the chicken is cooking, combine the peanut butter, coconut milk, red curry paste, brown sugar, and crushed peanuts in a saucepan. Heat over low heat, stirring constantly, until the sauce becomes smooth and creamy; it is important not to let it boil. Place the finished chicken satay on a plate and pour the warm peanut sauce over it. Garnish with fresh cilantro and extra crushed peanuts.

How to Keep Chicken Satay Tender

Chicken thighs are a suitable choice for satay because they retain their tenderness during cooking. To ensure even cooking on the skewers, cut the chicken into pieces of approximately equal size. It is also important that the chicken is in the marinade for at least 30 minutes, as this allows the flavors to penetrate the meat without lengthy preparation.

When threading the pieces onto the skewers, avoid packing them too tightly. Leaving a small space between the pieces ensures hot air circulates around the chicken in the air fryer.