Tawa Recipes | Quick, Easy Homemade Tawa Receipes
Recipes in this Video
Tawa Pulao is a popular street food in Mumbai, India, often made on a large flat griddle (tawa) and served with a side of raita or salad.
Ingredients
- ●2 cups cooked basmati rice
- ●2 tbsp oil
- ●1 tsp cumin seeds
- ●1/2 cup chopped onions
- ●1/2 cup chopped bell peppers
- ●1/2 cup green peas
- ●1/2 cup chopped tomatoes
- ●1 tsp ginger-garlic paste
- ●1 tsp red chili powder
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●Salt to taste
- ●2 tbsp chopped coriander leaves
- ●1 tbsp lemon juice
Instructions
- 1Heat oil in a large pan over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until they turn golden brown.
- 4Stir in the ginger-garlic paste and sauté for another minute.
- 5Add chopped bell peppers, green peas, and tomatoes; cook until the vegetables are tender.
- 6Sprinkle in the red chili powder, turmeric powder, and salt; mix well.
- 7Add the cooked basmati rice and gently fold it into the vegetable mixture.
- 8Sprinkle garam masala over the rice and mix well to combine.
- 9Cook for another 2-3 minutes, allowing the flavors to meld together.
- 10Remove from heat and stir in chopped coriander leaves and lemon juice.
- 11Serve hot.
Equipment
Originating from North India, Onion Paratha is a popular unleavened flatbread stuffed with spiced onions. Traditionally enjoyed as a breakfast or snack, it showcases the use of simple, locally available ingredients. The dish is often served with yogurt or pickles, making it a comforting meal. Today, variations abound, with fillings ranging from potatoes to paneer, reflecting regional tastes and preferences.
Ingredients
- ●whole wheat flour
- ●onions
- ●green chilies
- ●coriander leaves
- ●cumin seeds
- ●salt
- ●oil
- ●water
- ●ghee
Instructions
- 1Mix whole wheat flour and salt in a bowl.
- 2Add water gradually and knead into a soft dough.
- 3Cover the dough and let it rest for 20-30 minutes.
- 4Finely chop onions and green chilies.
- 5Mix chopped onions, green chilies, coriander leaves, and cumin seeds in a bowl.
- 6Divide the dough into equal portions.
- 7Flatten a portion of dough into a small disc.
- 8Place a spoonful of the onion mixture in the center of the disc.
- 9Fold the edges over the filling to seal it tightly.
- 10Roll the stuffed dough ball gently into a flat circle.
- 11Heat a skillet over medium heat until hot.
- 12Cook the paratha for 2-3 minutes on each side until golden brown, brushing with ghee or oil.
- 13Serve hot with yogurt or pickle.
Ingredient Alternatives
whole wheat flour
Healthier: millet flour
Cheaper: all-purpose flour
Millet flour adds more nutrients while all-purpose flour is more accessible.
ghee
Healthier: olive oil
Cheaper: butter
Olive oil is healthier while butter is often cheaper.
Techniques
Equipment
Also Known As
Dal Paratha is a popular Indian flatbread that combines the goodness of whole wheat with nutritious lentils. Traditionally enjoyed as a hearty breakfast or lunch, it reflects the resourcefulness of Indian cuisine, turning simple ingredients into a filling meal. This dish is often served with yogurt or pickles, and variations can be found across different regions of India, showcasing local spices and cooking styles.
Ingredients
- ●whole wheat flour
- ●cooked lentils
- ●onion
- ●green chili
- ●ginger
- ●garlic
- ●coriander leaves
- ●cumin seeds
- ●turmeric powder
- ●red chili powder
- ●salt
- ●ghee
- ●water
- ●oil
Instructions
- 1Mix whole wheat flour and salt in a bowl.
- 2Add water gradually and knead into a soft dough.
- 3Cover the dough and let it rest for 30 minutes.
- 4In a pan, heat oil and sauté cumin seeds until fragrant.
- 5Add chopped onions, green chili, ginger, and garlic; cook until onions are translucent.
- 6Stir in cooked lentils, turmeric, red chili powder, and salt; mix well and cook for 5 minutes.
- 7Remove from heat and stir in chopped coriander leaves; let the mixture cool.
- 8Divide the dough into equal portions and roll each into a ball.
- 9Flatten a ball and place a spoonful of lentil filling in the center.
- 10Fold the edges over the filling and seal tightly; roll gently into a flat disc.
- 11Heat a skillet over medium heat and cook the paratha until golden on both sides, brushing with ghee.
- 12Serve hot with yogurt or pickles.
Ingredient Alternatives
ghee
Healthier: olive oil
Cheaper: butter
Olive oil is a healthier fat option.
cooked lentils
Healthier: split peas
Cheaper: canned beans
Canned beans are often cheaper and ready to use.
Techniques
Equipment
Also Known As
Dosa originates from South India and is a staple in many households, often enjoyed for breakfast or as a snack. Traditionally made from fermented rice and lentil batter, dosas are celebrated for their crispy texture and versatility. They can be served plain or filled with various ingredients, making them a beloved dish not just in India but around the world, with numerous regional variations.
Ingredients
- ●rice
- ●urad dal
- ●fenugreek seeds
- ●water
- ●salt
- ●oil
- ●onion
- ●green chilies
- ●ginger
- ●curry leaves
- ●potatoes
- ●mustard seeds
- ●turmeric
- ●coriander leaves
- ●lemon juice
Instructions
- 1Soak rice, urad dal, and fenugreek seeds in water for 6-8 hours.
- 2Drain and blend the soaked ingredients with water until smooth.
- 3Ferment the batter in a warm place for 8-12 hours until bubbly.
- 4Add salt to the fermented batter and mix well.
- 5Heat a non-stick skillet over medium heat until hot.
- 6Pour a ladleful of batter onto the skillet and spread it into a thin circle.
- 7Drizzle oil around the edges and cook until golden brown, about 2-3 minutes.
- 8Flip the dosa and cook for another 1-2 minutes until crisp.
- 9Remove the dosa and keep it warm while cooking the remaining batter.
- 10For the filling, heat oil in a pan and add mustard seeds until they pop.
- 11Add chopped onions, green chilies, ginger, and curry leaves; sauté until onions are translucent.
- 12Stir in boiled and mashed potatoes, turmeric, and salt; cook for 2-3 minutes.
- 13Garnish with coriander leaves and lemon juice.
- 14Serve dosas hot with the potato filling and chutney.
Uttapam is a popular South Indian dish, originating from the traditional dosa batter. It is often enjoyed as a breakfast or snack and is known for its thick, pancake-like texture topped with vegetables. This dish reflects the South Indian culinary emphasis on fermented foods and is often served with chutneys and sambar. Today, variations abound, with toppings ranging from cheese to various vegetables, making it a versatile dish enjoyed across India and beyond.
Ingredients
- ●rice
- ●urad dal
- ●fenugreek seeds
- ●water
- ●salt
- ●onion
- ●tomato
- ●green chili
- ●coriander leaves
- ●oil
- ●ginger
- ●carrot
- ●bell pepper
- ●cumin seeds
Instructions
- 1Soak rice, urad dal, and fenugreek seeds in water for at least 4 hours.
- 2Drain the soaked ingredients and blend until smooth, adding water as needed.
- 3Transfer the batter to a bowl and mix in salt, allowing it to ferment for 8-12 hours in a warm place.
- 4Chop onion, tomato, green chili, and coriander leaves finely.
- 5Heat a non-stick skillet over medium heat and grease lightly with oil.
- 6Pour a ladleful of batter onto the skillet, spreading it into a thick pancake shape.
- 7Sprinkle chopped vegetables evenly on top of the batter.
- 8Cook until the edges lift and the bottom is golden brown, about 3-4 minutes.
- 9Flip the uttapam carefully and cook the other side for another 2-3 minutes until golden.
- 10Remove from the skillet and repeat with remaining batter and toppings.
- 11Serve hot with coconut chutney and sambar.
Ingredient Alternatives
urad dal
Healthier: moong dal
Cheaper: split peas
Moong dal is lighter and easier to digest.
rice
Healthier: quinoa
Cheaper: bulgur wheat
Quinoa is high in protein and gluten-free.
onion
Healthier: leeks
Cheaper: scallions
Leeks provide a milder flavor and are lower in calories.
oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil adds flavor and is considered healthier.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup soya granules
- ●1 medium onion, finely chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 green chili, finely chopped
- ●1/2 cup peas
- ●1/2 cup bell peppers, finely chopped
- ●1 tsp cumin seeds
- ●1 tsp garam masala
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●Salt to taste
- ●4 large whole wheat tortillas
- ●2 tbsp oil
- ●Fresh coriander leaves, chopped (for garnish)
Instructions
- 1Soak the soya granules in hot water for about 20 minutes, then drain and set aside.
- 2In a pan, heat oil over medium heat and add cumin seeds. Let them splutter.
- 3Add chopped onions, garlic, and ginger to the pan. Sauté until the onions are translucent.
- 4Stir in the green chili, peas, and bell peppers. Cook for about 5 minutes until the vegetables are tender.
- 5Add the soaked soya granules to the pan along with turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for another 5-7 minutes.
- 6Remove from heat and let the mixture cool slightly. Stir in chopped coriander leaves.
- 7Take a tortilla and place a portion of the soya kheema mixture in the center. Roll it tightly and secure with a toothpick if necessary.
- 8Repeat the process with the remaining tortillas and filling.
- 9Serve the soya kheema rolls warm with your choice of chutney or sauce.
Equipment
Originating from the Indian subcontinent, Lachha Paratha is a beloved unleavened flatbread known for its flaky layers. Traditionally served with rich curries and gravies, it embodies the essence of Indian hospitality. This versatile bread has gained popularity globally, often enjoyed in Indian restaurants and homes alike, reflecting the rich culinary heritage of the region.
Ingredients
- ●whole wheat flour
- ●water
- ●salt
- ●ghee
- ●oil
- ●milk
- ●yogurt
- ●sugar
- ●baking powder
- ●semolina
- ●cumin seeds
- ●fresh coriander
- ●butter
- ●garam masala
- ●black pepper
- ●sesame seeds
Instructions
- 1Mix whole wheat flour and salt in a bowl.
- 2Gradually add water to form a soft dough.
- 3Knead the dough for 5-7 minutes until smooth.
- 4Cover the dough and let it rest for 30 minutes.
- 5Divide the dough into equal balls.
- 6Roll out one ball into a thin circle.
- 7Spread ghee over the surface of the rolled dough.
- 8Sprinkle semolina and fold the dough in half, then in half again to form a triangle.
- 9Roll the triangle out into a thicker circle.
- 10Heat a skillet over medium heat until hot.
- 11Cook the paratha on the skillet until golden brown, about 2-3 minutes per side.
- 12Brush with ghee or butter before serving.
Ingredient Alternatives
ghee
Healthier: olive oil
Cheaper: vegetable oil
Olive oil offers a healthier fat option.
whole wheat flour
Healthier: spelt flour
Cheaper: all-purpose flour
Spelt flour adds a nutty flavor and is often easier to digest.
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt provides creaminess with fewer calories.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil is a dairy-free alternative with a unique flavor.
Techniques
Equipment
Also Known As
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