Fast recipe, Uttpam, Rasam for Fast, શ્રાવણ માસમાં માત્ર 20 મિનિટમાં ફરાળી ઉત્તપમ,રસમ અને ચટણી બનાવો

Kitchen Series

શ્રાવણ માસમાં માત્ર 20 મિનિટમાં ફરાળી ઉત્તપમ,રસમ અને ચટણી બનાવો | Fast recipe, Uttpam,rasam for fast #FaraliUttapam #VratRecipes #FastingFood #NavratriSpecial #HealthyRecipes #Vegetarian #GlutenFree #EasyRecipes #IndianFood #breakfastideas  ========== Looking for a delicious and easy fasting recipe? Try this Farali Uttapam! Perfect for Savan Month, Navratri, Ekadashi, or any fasting day, this dish is a tasty twist on the traditional Uttapam, made with vrat-friendly ingredients. Further, I also made farali Rasam & tasty farali chutney along with Uttapam. I hope you would love these farali recipes to try at home during this savan month.   Tips: Adjust the consistency of the batter with water if needed. Customize with your favorite toppings like tomatoes, capsicum, or paneer. ========== INGREDIENTS: UTTAPAM ¼ cup Peanut, मूंगफली ½ cup Sabudana, साबूदाना 2 nos. Chopped Green Chilli, हरी मिर्च ½ tsp Chopped Ginger, अदरक ½ tsp Salt, नमक ½ tsp Black Pepper, काली मिर्च 3 tbsp Curd, दहीं Water as required, पानी ⅓ cup Rajgira Flour, राजगिरा 2 nos. of Chopped Boiled Potatoes, उबले आलू Chopped Coriander, हरा धनिया Water as required, पानी Oil, तेल Chopped Coriander, हरा धनिया Roasted Cumin, शिका हुआ जीरा Oil, तेल  RASAM Boil 3 nos. of Tomatoes, टमाटर Water as required, पानी 2 tbsp Oil, तेल ½ tsp Cumin, जीरा 2 nos. dry Red Chilli, लाल मिर्च Curry Leaves, कड़ी पत्ते Cinnamon, Cloves, दालचीनी, लौंग ½ tsp Red Chilli, लाल मिर्च Chopped Green Chilli, हरी लाल मिर्च Chopped Ginger, अदरक ½ tsp Sendha Salt, सेंधा नमक ½ Lemon, निम्बू Chopped Coriander, हरा धनिया  CHUTNEY ¼ cup Peanuts, मूंगफली ¼ cup Coconut Powder, नारियल पावडर 2 nos. Chopped Green Chilies, हरी मिर्च 1 tsp Chopped Ginger, अदरक Chopped Coriander, हरा धनिया ½ tsp Sendha Salt, सेंधा नमक ⅛ cup Curd, दहीं ⅛ cup Water, पानी ===========

Transcript

00:00♪ Music ♪

02:00and this month, by using this video, we will be able to harvest the peanuts.

02:06Here, the peanuts have been boiled and I have also separated them.

02:11So, at this time, first put the peanuts in the mixer jar.

02:15After covering the lid of the jar and grinding it,

02:18I have prepared a little bit of crushed peanuts,

02:21which I will take out in a bowl.

02:23Now, on the other side, put the cooled sago pearls in the mixer jar.

02:29At this time, keep in mind that the sago pearls should be completely cool

02:35and the steam should also be removed.

02:37If the sago pearls are hot, then the sago powder will not grind.

02:41After covering the lid of the jar and grinding the sago pearls,

02:45a smooth powder has been prepared.

02:47Along with the peanuts, grind the sago pearls powder as well.

02:51Along with that, grind two medium-sized pieces of green chillies,

02:57according to your taste.

02:59Along with that, grind half a teaspoon of ginger powder.

03:02In the masala, grind half a teaspoon of rock salt and half a teaspoon of black pepper powder.

03:07After that, grind 3 tablespoons of curd.

03:10Take the curd that is sour.

03:13Along with that, take one-fourth cup of water and while grinding,

03:17keep a little more thick batter than the batter we make for idli dosa.

03:24We need more water than the batter we make for idli dosa,

03:26so take half a cup of water and mix it while boiling.

03:30After mixing everything, a medium-thick consistency batter is ready.

03:35This means that the sago pearls powder will soak in water and swell.

03:39After that, only three things are left to boil.

03:42But before that, cover the lid and let the batter rest for 10 minutes.

03:46After 10 minutes, the sago pearls have soaked in water and swelled a little.

03:52This means that the quantity of this batter is a little more.

03:58At this time, add one-third cup of sago pearls and let it rest.

04:03By doing this, the sago pearls will soak in water and will not break.

04:09Also, crush two medium-sized potatoes and let it rest.

04:14Also, add some coriander leaves and let it rest.

04:17Now, mix everything well again.

04:20If required, add a little more water and let the sago pearls mix well.

04:25The consistency of this batter should be a little thicker than that of normal idli dosa batter.

04:34Here, we can see that the batter is ready.

04:36Let this batter rest for 5 minutes.

04:39Meanwhile, on a medium flame,

04:42boil three medium-sized tomatoes in water.

04:46We are going to make a rasam out of it.

04:48After boiling the tomatoes, remove them from the flame.

04:53Then, separate the tomatoes from the water and cut them into pieces.

04:57After that, remove the skin of the steamed tomatoes.

05:05This will make the rasam very smooth.

05:08Now, cut the skin of the tomatoes into smaller pieces and put them in the mixer grinder.

05:15This will make it easier to grind the tomatoes.

05:18Also, grind the tomatoes and add enough water to make the rasam.

05:23After grinding all the ingredients,

05:25add this mixture to a large bowl and mix it well.

05:30Stir it with a spoon and thicken the gravy.

05:33This will separate the seeds and lumps of the tomatoes.

05:37If required, add a little more water.

05:40After thickening the gravy, medium-thick tomato gravy is ready.

05:45To make the rasam,

05:47heat 2 tablespoons of oil in a kadhai on a medium flame.

05:52In the hot oil, add 1 teaspoon of cumin seeds,

05:552 dried red chilies,

05:56sweet lime leaves,

05:57and bay leaves.

05:59Do not add any other ingredients.

06:04When the oil starts boiling,

06:07add 1 teaspoon of red chili powder and add the tomato gravy.

06:12This will make the rasam very colorful.

06:16As soon as the gravy starts boiling,

06:18add a little more water

06:21and add the chopped green chilies,

06:24chopped ginger,

06:27and 1 teaspoon of sweet lime leaves.

06:32Add half a lemon juice.

06:35Mix it with a spoon and let it boil for 1-2 minutes.

06:40Do not add any special spices to this rasam.

06:49After boiling for 2 minutes,

06:51garnish the rasam with coriander leaves.

06:55In just 4-5 minutes,

06:57this rasam becomes very tasty.

06:59You can have it with idli, dosa,

07:03roti, or paratha.

07:06To make the chutney,

07:08add 1 cup of roasted peanuts in a blender.

07:13Add 1 cup of grated coconut.

07:17Add 2-3 red chilies,

07:19and 1 teaspoon of chopped ginger.

07:22Add coriander leaves.

07:25Add 1 teaspoon of tamarind paste.

07:28Add 1-8 cups of curd.

07:30Add 1-8 cups of water.

07:35Mix it well.

07:38This chutney is ready.

07:46Take it out in a bowl.

07:49This chutney goes well with uttapam.

07:56This chutney goes well with uttapam.

08:02Heat a dosa tawa on medium flame.

08:07Spread oil on the tawa.

08:11Put 2 tablespoons of batter on the tawa.

08:18Spread the batter on the tawa.

08:22Spread the batter on the uttapam.

08:27Add coriander leaves.

08:32Add roasted cumin powder.

08:38Roast the uttapam for 3-4 minutes on medium flame.

08:46Spread ghee or oil.

08:50Roast the uttapam for 3-4 minutes on medium flame.

09:00Roast the uttapam for 3-4 minutes on medium flame.

09:10Roast the uttapam for 3-4 minutes on medium flame.

09:18Roast the uttapam for 3-4 minutes on medium flame.

09:28Roast the uttapam for 3-4 minutes on medium flame.

09:38Roast the uttapam for 3-4 minutes on medium flame.

09:46Roast the uttapam for 3-4 minutes on medium flame.

09:56Roast the uttapam for 3-4 minutes on medium flame.

10:06Roast the uttapam for 3-4 minutes on medium flame.

10:14Roast the uttapam for 3-4 minutes on medium flame.

10:24Roast the uttapam for 3-4 minutes on medium flame.

10:34Roast the uttapam for 3-4 minutes on medium flame.

10:44Roast the uttapam for 3-4 minutes on medium flame.

10:54Roast the uttapam for 3-4 minutes on medium flame.

11:04Roast the uttapam for 3-4 minutes on medium flame.

11:14Roast the uttapam for 3-4 minutes on medium flame.

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