vegetariandairy-free
maharashtrian
Kanda Batata Poha
10 min
407 cal
8gProtein
59gCarbs
16gFat
1Recipes
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Crispy Ghavan with tangy Shengdana Chutney - a protein-packed, energy-giving meal, quick to make!
Lacy, soft rice flour crepes from the Konkan region of Maharashtra. These instant, no-fermentation dosas are incredibly light and pair perfectly with coconut chutney or spicy curries for a wholesome breakfast.
Serving size: 1 serving
Prepare the Batter (5 minutes)
Rest the Batter (15 minutes)
A classic Maharashtrian dry chutney made from roasted peanuts, garlic, and red chilies. This nutty, spicy, and savory powder is a perfect accompaniment to vada pav, thalipeeth, or simply enjoyed with roti and ghee.
Serving size: 1 serving
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Crispy Ghavan with tangy Shengdana Chutney - a protein-packed, energy-giving meal, quick to make!
This maharashtrian dish is perfect for dinner. With 465.33000000000004 calories and 13.48g of protein per serving, it's a low-phosphorus option for your meal plan.
Heat and Season the Tawa (3 minutes)
Cook the Ghavan (2 minutes per ghavan)
Fold and Serve
Heat a heavy-bottomed pan or kadai over medium-low heat. Add the raw peanuts and dry roast them, stirring continuously for 8-10 minutes. The peanuts are done when they become aromatic, the skins start to blister and develop dark spots, and they make a popping sound.
Once roasted, immediately transfer the peanuts to a wide plate or tray. Spread them in a single layer and let them cool down completely. This step is crucial and takes about 15-20 minutes; grinding warm peanuts will result in an oily paste instead of a dry powder.
After the peanuts have cooled, transfer them to a grinder jar or a food processor. Add the peeled garlic cloves, red chili powder, cumin seeds, and salt.
Secure the lid and grind the mixture by pulsing in short bursts of 2-3 seconds each. Do not grind continuously. After every 2-3 pulses, stop, open the lid, and scrape down the sides. Continue this process until you achieve a coarse, crumbly powder.
Transfer the finished Shengdana Chutney to a clean, dry, and airtight container. Allow the flavors to meld for at least an hour before serving. It can be stored at room temperature for up to a month.