anandhuvasudev/southindiandish huggingface dataset:
Ingredients: butter sizzling,salt,foxtail millet flour,dill leaves,coconut,asafoetida (hing),water,gram flour (besan),dry red chillies,cumin seeds (jeera),peanuts (moongphali),rice flour,sesame seeds (til seeds),sunflower oil

Foxtail Millet Nippattu Recipe, 2 tablespoons Raw Peanuts (Moongphali) - roasted,1/2 cup Dill leaves - finely chopped,1-2 cups Hot water,Salt - to taste,1 teaspoon Dessicated Coconut,2 teaspoons Dry Red Chillies - finely crushed,1 tablespoon Butter - sizzling hot melted,1 tablespoon Cumin seeds (Jeera),1 cup Rice flour,1 cup Foxtail Millet flour,1 tablespoon Sesame seeds (Til seeds),3 cups Sunflower Oil - to deep fry,1 cup Gram flour (besan),1/4 teaspoon Asafoetida (hing), 30, South Indian Recipes, To begin making Foxtail Millet Nippattu, dry roast the flours until they turn aromatic for about 4 to 6 minutes on medium heat.
Switch off the heat and cool it completely.Mix all the powders, chili flakes, cumin seeds, sesame seeds, dill leaves and salt together.
Pour a tablespoon of sizzling hot melted butter in the mixture and mix thoroughly.Now add lukewarm water little by little and mix into a soft and pliable dough.
Make little balls and roll them flat into little discs, about 2 inches in diameter.You can grease a plastic sheet as the surface, or use wax paper to pat down the nippattu.Heat oil in a deep fry pan on medium-high.
When the oil starts to smoke, add a tiny ball of dough; if it sizzles and rises to the oil surface, the oil is hot enough.Reduce the heat to medium and gently peel away the nippattu from the wax paper and put them into the oil.
They will sink, and foam at first, then come up to the surface quickly.Flip them over to the other side and let them turn into golden brown colour.
Drain the savouries on a paper napkin or sieve over a bowl.
When the savouries are completely cool, store them in airtight boxes in a cool dark place.Serve Foxtail Millet Nippattu with hot Masala Chai during your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reshma_Seetharam/Foxtail_millet_nippattu.jpg, 14
Ingredients: tomato,salt,kashmiri red chilli powder,green chilli,mustard oil,spinach,coriander (dhania) leaves,cloves garlic,gram carp fish,dry red chilli,onion,cumin seeds (jeera),black pepper powder,ginger paste,garam masala powder

Hariyali Machali Recipe - Carp Fish In Green Spinach And Coriander Gravy, 1/4 cup Coriander (Dhania) Leaves - chopped,1 Green Chilli,1/4 teaspoon Black pepper powder,200 gram Carp fish,2 cloves Garlic,1 teaspoon Ginger - paste,2 Dry Red Chilli,1/4 teaspoon Cumin seeds (Jeera),Salt - to taste,1 Onion - chopped,1/4 teaspoon Kashmiri Red Chilli Powder,Garam masala powder - a pinch,2 cups Spinach - chopped,2 teaspoon Mustard oil,1 Tomato - chopped, 30, Indian, To begin making the Hariyali Machli recipe, firstly clean the fish and dry it.
Season with salt and pepper for about 5 minutes.Grind together spinach, coriander, green chillies, lemon juice and a little water.Heat a frying pan with oil and fry the fish for 5 another five minutes till cooked.
Remove the fish.Once you remove the fish, add cumin seeds and red chillies.
After 30 seconds add in garlic, ginger, onion and cook for about 5 minutes.
Add kashmiri red chilli powder and garam masala powder.Pour the spinach puree and fry for few minutes.
Check the seasoning of salt.
Add the fried fish and coat it for 2 minutes.
Serve immediately.
Serve Hariyali Machali along with Whole Wheat Lachha Paratha or Steamed Rice for a weekday meal.
You can also serve Kachumber Salad along with the meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Carp_Fish_In_Green_Spinach_and_Coriander_GravyHariyali_Machli.jpg, 15
Ingredients: canned black beans,cumin powder (jeera),salt,paprika powder,corn flour tortilla,purple cabbage,cloves garlic,avocado,lemon,vinegar,sweet potatoes,sunflower oil

Sweet Potato Tacos With Black Beans And Avocado Cream Recipe, 1 1/2 cup Sweet Potatoes - boiled,1/2 cup Canned black beans,1/2 teaspoon Cumin powder (Jeera),1 tablespoon Lemon juice,3 Shallots,1 Avocado - sliced and mashed,1/4 teaspoon Salt,4 Corn flour tortilla,2 cloves Garlic - finely chopped,1 teaspoon Vinegar,1 cup Purple cabbage - shredded,1 tablespoon Sunflower Oil,1/2 teaspoon Paprika powder, 50, Mexican, To begin with the Sweet Potato Tacos With Black Beans And Avocado Cream Recipe, Let’s start preparing Avocado cream as the first step.
In a blender, add shallots and garlic cloves and grind them into fine paste.
In a mixing bowl, scoop out the pulp of a ripe avocado and mash with the back of spoon.Add the ground onion mixture to the mashed avocado and combine them well.
Keep them asideTo make the cabbage salad In a bowl, add shredded cabbage, lemon juice, distilled vinegar, and salt.
Combine them well.
Keep them aside so that the cabbage is soaked in vinegar well.To make the Sweet potato filling In a pan, heat oil over medium heat, add the boiled sweet potato and canned black bean to the pan,  then add the paprika powder, cumin powder and salt.
Cook until well blended along with all the spices.To assemble the Sweet Potato Tacos With Black Beans And Avocado Cream You can either use store bought tortillas or make them at home by following these recipes - Home Made Whole Wheat Flour TortillasHomemade Corn Tortilla RecipeIn a corn tortilla, spread avocado cream as the base.
Place the potato beans spice blend on top of the avocado cream.
Top them with shredded cabbage.Serve Sweet Potato Tacos With Black Beans And Avocado Cream Recipe along with Mexican Inspired Vegetarian Oven Roasted Stuffed Pepper Recipe, Spicy Chilli Mango Virgin Mojito Recipe and  finish off the meal with Tres Leches Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Sweet_Potato_Tacos.jpg, 12
Ingredients: baking powder,kala chana (brown chickpeas),bananas,peanut butter,salt,buckwheat flour (kuttu ka atta) ragi flour,vanilla,maple syrup,chocolate chips,enos fruit salt unflavoured,instant oats (oatmeal)

Healthy Vanilla Chocolate Chip Breakfast Muffins Recipe, 1/4 cup Maple syrup - or honey,2 tablespoon Chocolate chips,3/4 teaspoon Baking powder,1/4 cup Peanut Butter,2 tablespoons Buckwheat Flour (Kuttu Ka Atta) - or ragi flour,1/2 cup Ripe Bananas - mashed,250 grams Kala Chana (Brown Chickpeas) - soaked for 8 hours and cooked,1/2 cup Instant Oats (Oatmeal),1 pinch Salt,1 teaspoon Enos fruit salt - unflavoured,2 teaspoons Vanilla Extract, 50, Continental, To start preparing Healthy Vanilla Chocolate Chip Breakfast Muffins Recipe, get all the ingredients handy first.
Preheat oven to 180 degree Celsius and line a muffin tray with muffin papers (alternately, you can also grease them and proceed).Remove as much as moisture possible from chickpeas by patting it dry with a kitchen towel.In a hand blender/ food processor add banana, peanut butter, salt, maple syrup, chickpeas, baking powder and blend until smooth.To this mixture, fold in the quick oats, buckwheat flour, and chocolate chips one after the other in the mix well.Mix eno in a tablespoon of water and slowly incorporate this into the muffin batter.
Make sure you do not overwork the batter as the air bubbles from eno might escape, leaving you with a very dense muffin.Put the batter into muffin tray, fill it up till 3/4th and bake in the oven for 12-18 minutes.
Do a toothpick test.
If the toothpick comes out clean, the muffins are done.
Else, bake it further for two minutes.Serve the Healthy Vanilla Chocolate Chip Breakfast Muffins Recipe  with a strong cup of coffee for breakfast or pack the muffins with fresh fruits for kids’ snack box idea.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Healthy_Vanilla_chocolate_chip_breakfast_muffins.jpg, 11
Ingredients: salt,heavy whipping cream,apples,condensed milk,butter,cinnamon powder (dalchini)

Apple Pie Ice Cream Recipe, 2 teaspoon Cinnamon Powder (Dalchini),1/2 Cup Condensed Milk,1/4 teaspoon Salt,2 Tablespoon Butter,1 Cup Heavy whipping cream,2 Apples, 150, Indian, To begin making the Apple Pie Ice Cream recipe, peel the apples & chop them into really small cubes.In a large, heavy saucepan, melt butter on medium heat until foam subsides, then raise heat to high and stir in apples and 1/4 teaspoon salt.
Next add the cinnamon powder into the pan and cook till the apples get caramelized.
Turn off the heat and leave it for cooling.Take whipping cream in a big bowl and keep it whisking till you are able to see the peaks.
Now add the condensed milk into the whipped cream and whisk it again for like 5 to 7 minutes.Add rest of the cinnamon powder to bowl and whisk everything together till everything is mixed properly.
At this point you can taste it and decide if you want to add powdered sugar if want it more sweet.
Whisk again if added sugar.Now take a loaf pan and transfer the mixture into and cover it tightly using a cling wrap.You can have to after 5-6 hours but for best results, leave it overnight in the freezer.In the end, add the apple cubes and fold it gently.Now take a loaf pan and transfer the mixture into and cover it tightly using a cling wrap.You can have to after 5-6 hours but for best results, leave it overnight in the freezer.Serve Apple Pie Ice Cream to your kids after their weekend meal of Pav Bhaji.
You can also serve this ice cream to your guests.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Apple_Pie_Icecream.jpg, 6
Ingredients: salt,ginger,tabasco original sauce over per preference,virgin olive oil,cucumbers,lemon,mint leaves (pudina),watermelon,musk melon

Savory Melon Salad Recipe - Spiced with Ginger & Mint, 2 teaspoon Extra Virgin Olive Oil,1 inch Ginger - grated,1/2 Watermelon - cut into cubes,Mint Leaves (Pudina) - a small bunch,2 Cucumbers - peeled and diced,1 Tabasco Original - Hot Sauce - drizzle over as per preference,Salt - as per taste,1/2 Musk Melon - cut into cubes,Lemon juice - from 2 lemons,2 teaspoon Honey, 25, Continental, To begin making the Savory Melon Salad Recipe, we will first cube or ball the melons to bite size pieces.
Add the cut melons into a large salad mixing bowl.
Our next step is to combine all the ingredients for the dressing.
Add the dressing ingredients into a small bowl and using a fork whisk all the ingredients together until well combined.
You can prepare the dressing ahead of time and store it in a small jar in the refrigerator and use as desired.Once the salad dressing is ready, pour it over the cut melons and give the salad a good stir.
Stir in the chopped mint leaves and feta cheese.Serve Savory Melon Salad along with Grilled Sub Sandwich With Paneer & Roasted Vegetables for a light summer lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Savory_Melon_Salad_Recipe_Spiced_with_Ginger_Mint-1.jpg, 9
Ingredients: tomato,pav bhaji masala,salt,mixed herbs (dried),macaroni pasta,red chilli powder,cloves garlic,carrot,sugar,onion,green bell pepper (capsicum),britannia cheese block,sunflower oil

Baked Cheesy Masala Macaroni Recipe, 1 teaspoon Sugar,2 cups Homemade tomato puree - blanched and pureed,1 tablespoon Pav bhaji masala,200 grams Britannia Cheese Block - grated,Salt - to taste,1 teaspoon Red Chilli powder,2 Onions - finely chopped,6 cloves Garlic - finely chopped,300 grams Macaroni pasta - cooked,1 teaspoon Mixed Herbs (Dried),2 Carrots (Gajjar) - finely chopped,1 tablespoon Sunflower Oil,1 Green Bell Pepper (Capsicum) - finely chopped, 40, Fusion, To begin making the Baked Cheesy Masala Macaroni Recipe, into a preheated pan add oil, garlic and onions and saute till the onions turn soft and golden brown in color.After the onions have become golden brown add the carrots and bell peppers and saute until they are cooked and roasted.Once done add the tomato puree, pav bhaji masala, mixed herbs, red chilli powder, salt to taste and sugar.
Stir well to combine and bring the tomato sauce to a brisk boil.Now add the macaroni and toss well for 3 to 4 minutes.
Turn off the heat and transfer the masala macaroni into a baking dish.
Spread the grated Britannia cheese evenly over the top of the masala macaroni.Place the dish into a preheated oven at 180 degree celsius.
Bake the masala macaroni until the cheese melts and forms a golden brown crust on the top.Once done remove the Baked Cheesy Masala Macaroni Recipe from the oven and serve.
Serve the Baked Cheesy Masala Macaroni Recipe with Herbed Dinner Rolls Recipe and Broccoli Salad Recipe with Roasted Onion & Peppers for dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Baked_Indian_Masala_Pasta_Recipe_Video_Britannia_Cheesy_Kitchen_4_1600.jpg, 13
Ingredients: tomato,salt,mustard seeds,tamarind gooseberry,red chilli powder,ginger garlic paste,curry leaves,garlic,onion,cumin seeds (jeera),bhindi (lady fingerokra),sunflower oil

Vendaikai (Okra) Puli Kootu Recipe, 2 tablespoon Sunflower Oil,1 Tomato,Salt - to taste,10 Shallots,1/2 teaspoon Red Chilli powder - adjustable,1 Garlic,1/2 tablespoon Ginger Garlic Paste,1/4 teaspoon Mustard seeds,1 Tamarind - gooseberry sized,1 Onion,1/2 teaspoon Cumin seeds (Jeera),Curry leaves - few,15 Bhindi (Lady Finger/Okra), 40, Tamil Nadu, To begin with theVendaikai (Okra) Puli Kootu Recipe, first Clean lady’s finger and chop them to small pieces.
Use wet cloth or wet issue to clean lady’s finger.
Do not wash them in water as they tend to stick.
In case of washing them with water, dry them completely and wipe with a cloth.Soak tamarind in a hot water and set aside for 10-15 minutes.
Extract tamarind juice from the soaked tamarind and discard the pulpHeat oil in a kadai.
Add mustard seed, curry leaves and garlicAdd chopped onions and fry until they become transparent.Add ginger garlic paste followed by tomato.
Cook until tomatoes become mushyAdd chopped vendaikai (Okra) and fry them for about 5- 6 minutesPour tamarind water and salt according to your tasteCook until lady’s finger is cooked and water is absorbed.
In case of gravy, adjust water level according to your requirements.Serve this Vendaikai Puli Kootu along with Whole Wheat Lachha Paratha for a perfect lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Vendaikai_Puli_Kootu.jpg, 12
Ingredients: tomato,salt,mustard seeds,cabbage (patta gobi muttaikose)or,red chilli powder,coriander (dhania) leaves,cumin seeds (jeera),coriander powder,turmeric powder,green chillies,sunflower oil

Patta Gobi Sabzi Recipe - Cabbage Tomato Sabzi, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder - to taste,Salt - to taste,1/2 teaspoon Sunflower Oil,1/4 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),2 Green Chillies - slit,1/4 teaspoon Mustard seeds,2 Tomatoes - finely chopped,300 grams Cabbage (Patta Gobi/ Muttaikose) - thinly sliced or diced,4 sprig Coriander (Dhania) Leaves - chopped for garnishing, 25, North Indian Recipes, To begin making the Patta Gobi Sabzi Recipe prepare all the ingredients and keep them ready.Heat oil in the pressure cooker; add in the mustard seeds and cumin seeds and allow them to crackle.
Once they crackle, add in green chillies, the tomatoes and saute the tomato until slightly softened.Once the tomatoes are slightly softened, add in the turmeric powder, salt, coriander powder, red chilli powder and give it a stir.
Stir in the cabbage and add a tablespoon of water into the cooker.Cover the pressure cooker cook for 3 to 4 whistles and turn off the heat.Release the pressure immediately by running it under cold water or releasing it with a fork placed under the whistle.
Once the pressure is released, stir in the chopped coriander leaves, check the salt, the spice levels and the Patta Gobi Sabzi is ready to be served.If you are using a saucepan method to cook, then keep the pan covered and cook until the Patta Gobi Sabzi is soft and you have the texture that you desire.Serve the Patta Gobi Sabzi along with Thepla and Gujarati Dal to make a wholesome meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Patta_Gobhi_Sabzi_Recipe_Cabbage_Tomato_Sabzi_1600.jpg, 11
Ingredients: tomato,green chillies,salt,ginger,rice,asafoetida (hing),bay leaf (tej patta),cardamom (elaichi) podsseeds,ghee,masoor dal,cinnamon stick (dalchini),panch phoran masala,turmeric powder,spinach leaves (palak)

Masoor Dal And Palak Khichdi Recipe, 1/2 cup Masoor Dal (Whole),1/2 teaspoon Turmeric powder (Haldi),2 Cardamom (Elaichi) Pods/Seeds - crushed,2 Green Chillies,2 Bay leaf (tej patta),Salt - to taste,1 Cinnamon Stick (Dalchini),2 cups Spinach Leaves (Palak) - roughly chopped,1 cup Rice,2 Tomatoes - chopped,1/4 teaspoon Asafoetida (hing),2 tablespoons Ghee,1 teaspoon Panch Phoran Masala,2 inch Ginger - chopped, 70, Indian, To begin making the Masoor Dal and Palak Khichdi, firstly clean and wash the rice, masoor dal and soak for 15 minutes.Wash the spinach leaves and make puree in a blender with no extra water added to it.
Keep it aside.
Heat the pressure cooker with ghee.
Once the ghee is hot, add bay leaf, cinnamon stick, cardamom, asafoetida and saute it for about 20 seconds.Now add the tomatoes, green chillies and let it cook till the tomatoes turn soft and mushy.Once the tomatoes are soft, add in the ginger, turmeric powder and panch phoran masala.
Finally add the soaked rice, masoor dal, spinach puree and salt along with 3 cups of water.Pressure cook the Masoor Dal and Palak Khichdi for 4 to 5 whistles and turn off the heat.Once done, top the Masoor Dal and Palak Khichdi with a tablespoon of ghee and serve hot.Serve Masoor Dal and Palak Khichdi along with Gujarati Kadhi or Boondi Raita and Papad for a comforting weeknight meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Masoor_Palak_Khichdi.jpg, 14
Ingredients: salt,cumin powder (jeera),wheat brown bread,paneer,red chilli powder,cloves garlic,virgin olive oil,carrot,kabuli chana (white chickpeas),sesame seeds (til seeds) tahini,onion,lemon,green bell pepper (capsicum),britannia cheese block

Grilled Hummus Paneer Bhurji Sandwich Recipe, 1/2 teaspoon Cumin powder (Jeera),1/2 cup Paneer (Homemade Cottage Cheese) - grated,2 tablespoons Sesame seeds (Til seeds) - roasted or 1 tablespoon tahini,4 cloves Garlic,1 cup Kabuli Chana (White Chickpeas) - soaked for 8 hours & cooked,2 teaspoons Extra Virgin Olive Oil,Salt - to taste,1/4 teaspoon Red Chilli powder,1 Onion - finely chopped,1 Carrots (Gajjar) - grated,12 Whole Wheat Brown Bread - slices,1 Lemon - juice extracted,1/4 teaspoon Cumin powder (Jeera),1/4 cup Extra Virgin Olive Oil,1/4 cup Britannia Cheese Block - grated,1 Green Bell Pepper (Capsicum) - finely chopped, 30, Fusion, To begin making the Grilled Hummus Paneer Bhurji Sandwich Recipe, first we will make the hummus and keep aside.Cook the soaked chickpeas in the pressure cooker for about 30 minutes, until soft.
Allow the pressure to release naturally.
Drain out any excess water.Into a mixer grinder, add cooked chickpeas, toasted sesame seeds or 1 tablespoon tahini, lemon juice, garlic, olive oil, cumin powder.Blend the chickpeas using little water at a time to get a nice thick hummus.
Transfer the Hummus into a bowl and keep aside.*To Make the Paneer BhurjiIn a preheated pan, add olive oil.
Once the oil is hot, add the garlic, onions and saute until the onions soften.Once the onions soften, add the capsicum, carrot and saute till the capsicum sweats and leaves little moisture.Once done, add in the cumin powder, red chilli powder, salt to taste, paneer and mix to combine well.
Turn off the heat and allow the paneer bhurji mixture to cool a bit.*To make the Grilled Hummus Paneer Bhurji Sandwich Butter the preheated grill pan and keep two slices on the pan.Spread hummus on bread slices.
Spread the Paneer Bhurji mixture evenly on the hummus and finally grate cheese on top of the paneer bhurji mixture.Cover the open Hummus Paneer Bhurji Sandwich using another buttered bread slice.
Grill the Hummus Paneer Bhurji Sandwich on pan till your get a crisp and golden brown coating on the outside.Once done, remove from the pan and serve hot.Serve the Grilled Hummus Paneer Bhurji Sandwich along with a glass of fresh Plum Ginger Juice Recipe for a wholesome weekday breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Grilled_Hummus_Paneer_Bhurji_Sandwich_Recipe_5_1600.jpg, 14
Ingredients: tomato,arhar dal (split toor dal),tamarind water,mustard seeds,coconut,asafoetida (hing),ghee,jaggery,dry red chilli,curry leaves,coriander (dhania) leaves,coriander (dhania) seeds,dry red chillies,methi seeds (fenugreek seeds),cumin seeds (jeera)

Udupi Tomato Rasam Recipe, 1 Dry Red Chilli,4 Dry Red Chillies,2 sprig Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Mustard seeds,2 tablespoons Coriander (Dhania) Seeds,1 teaspoon Cumin seeds (Jeera),1/2 cup Arhar dal (Split Toor Dal) - cooked,1 cup Tamarind Water,1 tablespoon Fresh coconut - grated,1 tablespoon Ghee,1 tablespoon Jaggery,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves,2 Tomatoes - cut into cubes, 55, Udupi, We begin making the Udupi Tomato Rasam Recipe by pressure cooking the toor dal with water in a pressure for 4 whistle.
Allow the pressure to release naturally, and once done mash the dal using a muddler.To make the rasam powder, dry roast the fenugreek seeds, mustard seeds, cumin seeds, coriander seeds, fresh coconut, dry red chilies, asafoetida, curry leaves in a small skillet on medium-low flame.
Then grind into a smooth powder using a Mixer.In a large sauce pan, boil the tamarind water with tomatoes, green chillies, curry leaves, rasam powder and jaggery.
Let it boil for at least 25 minutes.
You can add sufficient water if it reduces.Then later on add the dal, check for the seasoning and mix well.
Boil for another 10 minutes and then add the chopped coriander leaves.Heat another pan for tempering, add ghee, crackle mustard seeds and add the dry red chili and curry leaves.
Pour it over the rasam and serve.
Serve the Udupi Tomato Rasam Recipe along with steamed rice and Sabudana Sandige | Fryums Recipe to enjoy your week Night Dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Udupi_Tomato_Rasam_Recipe.jpg, 15
Ingredients: salt,wheat flour,nutmeg powder,ghee,sugarcane juice

Sweet Dashami Recipe (Maharashtrian Flatbread Made With Wheat Flour & Sugarcane Juice), 1-1/2 cups Whole Wheat Flour,1/4 teaspoon Nutmeg powder - (optional),1 tablespoon Ghee - hot,1 pinch Salt,3 cups Sugarcane Juice, 35, Maharashtrian Recipes, To begin making Sweet Dashami Recipe (Maharashtrian Flatbread Made With Wheat Flour & Sugarcane Juice), first boil the sugar cane juice in a saucepan on a low heat till it reduces to 1/3rd of its initial amount.Now, let it cool completely.In a mixing bowl, add the concentrated sugarcane juice, wheat flour, nutmeg powder (if using), salt, 1 tablespoon of hot oil or ghee, mix till crumbly.
Then knead into a soft pliable dough.
Use 1-2 tablespoons of water only if required.Pinch out 10-11 balls from the dough.Press each ball into a disc shape with your palm and then flatten further using a rolling pin into disc like small chapatis.Dip your finger tips in a little oil and smear on the flattened dough.Fold the flattened dough disc into a triangle.Lightly dust the working surface with some whole wheat flour.Roll it out into a thin circle of about 6-7 inches.Meanwhile, heat a non-stick griddle.Transfer the Sweet Dashami on the griddle and cook on a medium heat till brown spots appear.Flip and cook further on the other side till cooked and the spots appear.Repeat this with the rest of the dough balls.Smear some ghee on top of it and serve Sweet Dashami Recipe (Maharashtrian Flatbread Made With Wheat Flour & Sugarcane Juice) with Maharashtrian Amleche God Lonche Recipe or Kanda Kairichi Chutney Recipe or any chutney of your choice for a simple comforting breakfast or a light meal in the evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Sweet_Dashami_Maharashtrian_flatbread_made_with_wheat_flour__sugarcane_juice.jpg, 5