Steamed Daal Chawal Disc Stuffed With Sauteed Mix Veggies

It is a healthy snack served in a creative way. You can make it for your children when they tell you that they don't want to eat Daal Chawal anymore.

Ingredients

For batter

1 cup soaked rice

1 cup soaked split moong daal (you can use any)

Salt as per taste

Note: Both must be soaked for  minimum 3-4 hours 

Tip: For instant preparation use semolina instead of daal and chawal.

For stuffing

1/2 cup grated carrot

1/2 cup chopped capsicum

1/2 cup mashed cottage cheese

1 boiled and mashed potato

1 small chopped onion

1/2 ts chilly powder

1/2 ts turmeric powder

1/2 ts coriander powder

1/2 ts garam masala( if you want to make it taste like dosa, use sambar masala instead)

1/2 ts cumin seeds

1/2 ts carom seeds

2 chopped green chillies

1 ts grated ginger

2 tbs coriander leaves

1/2 ts dry mango powder or lemon juice

2 tbs oil

Salt to taste

For tempering

2 tbs oil

1 tbs mustard seeds

1 tbs black sesame seeds( you can use white too)

1 tbs chopped curry leaves

1 tbs kalongi

1 tbs chopped coriander leaves

1 ts chilly flakes

1 tbs Desi ghee for another tempering (optional)

3-4 greased steel glasses to be use as moulds

Method

• Grind soaked daal and soaked chawal in a mixer separately and mix them in a bowl. Let it ferment for 1 - 2 hours( To make it quick you can add 1 tbs fruit salt to it)

• Take oil in a pan add cumin seeds and let it splutter. Add onions, sweat it, add all veggies and cottage cheese and mix all while adding spices to it. Add ginger, chillies and lemon juice.

• Now add coriander leaves and let it cool. 

• Once it cools down, use this material to make cylindrical shape but make sure the cylinder formed fit in the glass well alert to make its height.

• Now pour 1 tbs of batter in a glass. This will serve as a base for the disc. Now place one cylindrical shape material straight in a glass(It will stand straight in the glass once you press it a little into the batter).

• Now again pour batter on it, till the height of the cylinder. 

Note: Make sure to fill the glass upto quarter as  it will rise after steaming. Make sure you make the cylindrical shapes accordingly.

• In a steamer add 2 glass of water and place the glasses in it. Steam them for at least 20 minutes and make sure you check in between with the help of knife or tooth pick. If it comes out clean then its ready.

Tip: If you dont have steamer then you can use any other vessel suitable as per the height of glasses. Pour water in the vessel and place a wire rack in it.Then place a plate on the wire rack and place your batter filled glasses on the plate).

• Wait for 5 minutes after turning off the stove and then take them out.

Demould them only once they cool down completely otherwise they will break while demoulding.

Tip: To demould, slowly circulate the back side of spoon or fork around the steamed batter up to the bottom of glass.Then tap it gently and it will be demoulded.

•Now in a pan add oil and splutter mustard seeds in it. Now add black sesame seeds or kalonji (it looks good) chopped curry leaves, chilli flakes and coriander leaves and run the demoulded cylinder of steamed batter on this tampering so that it coats all over.

•Once it gets a little cool, cut the slices of the cooked cylinders in slices( about half  inch of width)

•You can again crisp these discs in a pan with desi ghee.

•Serve them hot.