नयी विधि लगी .बना के देखेंगे शुक्रिया
Nishaji kya aise fry karne se dal sare oil mein nahin bikhar jayegi?? plz do reply soon........
This is very good.I am from Rajasthan.
please sens tomato sauce/ketchup recipe
nisha ji tikkad banane ki vidhi bataaiye please
HiNishaI m Maharastrian Bahmin not eat onion and garlic i always prefer your recipes for my all dishes.I would like to say Thank you very much to develop everyone's taste.
Which moong dal ? Moong dhuli - yellow colour OR Moong chilka - green colour?
Nisha ji kya poori aise dalne se saare daal tel me geer nahi jayen ge please jaldi batayega .mai banana cahti hoon.
Which moong dal ? Moong dhuli - yellow colour OR Moong chilka - green colour? kya poori aise dalne se saare daal tel me geer nahi jayen ge please jaldi batayega .mai banana cahti hoon.
kya poori aaise dalne se dal oil mein bikhar nahin jayegi. plsyein bhi bataien kaun si dal use kare. kya aap mujhe liffafa parantha ki recipe bata sakti hai. pls reply soonनिशा: नितिका, इसके लिये आप मूंग की दाल प्रयोग में लाइये, तेल पर्याप्त गरम करिये तभी पूरी डालिये, दाल तेल में नहीं बिखरती.
Hello Ma'amThanks for this wonderful receipe. It seems really tempting. Pls tell me should I use yellow/green moong daal.regardsनिशा: रुचि आप ये धुली मूंग की दाल ही है, हरी मिर्च और हरे धनिये के कारण हरी दिखाई दे रही है.
that is new recipe 4 me its very intresting * yummy thnks nisha ji
This recipe in EnglishRajasthani cuisine is no doubt has one of the great recipes in its list. Rajasthani Dal Poori is one of the most delicious recipes of Rajasthani cuisine. You can make this recipe on festivals like Holi. So today we will cook Rajasthani Dal Poori recipeDal Poori can be made in many different ways. You can make Dal Stuffed Poori (दाल भरी पूड़िया (Dal stuffed Poori) by stuffing dal mixture into the poori or you can make Dal Poori (बेड़मी पूरी (Bedmi Poori) by kneading the dal paste in the flour. But preparing Poori by applying the dal mixture over the poori has its own unique taste. These poori are crispy, extremely tasty and looks green from one side and brown from the other.Ingredients for Dal Poori RecipeIngredients to knead the flour.Wheat flour - 400 gms (2 cup)Curd - 2 table spoon.Carom seeds - 3/4 table spoon.Salt - 3/4 table spoon (or according to the taste)Oil - 1 table spoon.Ingredient to prepare dal.Moon dal - 150 gms. (3/4 cup)Green Chilli - 2-3Coriander leaves - 1/2 small bowl (wash and chop)Ginger - 1 inch long piece.Coriander powder - 1 tea spoon.Salt - 1/2 tea spoon (or according to the taste)Oil - to fry the poori.Method - How to make Dal Poori RecipeWash the moong dal with water and soak it for 2 hours. Wash the soaked moong dal once more and put it in the mixer along with green chilli, coriander leaves and ginger. Pour little water or no water and make a paste. Put coriander powder and salt into the paste and mix it well.Sieve the flour in a bowl and put curd, carom seeds, salt and oil into it. Mix the ingredients well with the flour and knead it with water. Cover the dough and leave it for half an hour to set.Take a small portion of the dough and roll it into a ball. Keep the ball on the rolling board and roll it to make a flat disc. Put 1 or 1 1/2 tea spoon of dal mixture on the poori and spread it evenly.Heat oil in a pan. Take a tiny portion of the dough and put it into the oil to check whether it is heated appropriately or not. If the dough rises up in few seconds and starts to float the the surface, then the oil is perfectly heated to fry the poori. Now put the poori into the oil. The surface with the dal should be facing the pan while putting it in the pan.When the surface turns light brown in colour and rises up, turn the side of the poori and fry till it gets brown from the other side too. Take out the poori from the pan and keep it on a plate over the napkin. Prepare all the pooris in the same manner.Your Rajasthani Dal poori is ready. Serve it with matar aloo, matar paneer, or nay other dish of your choice.This preparation is for 4 people. Time taken - 45 minutes.
puri b ahut he achi bani
i love this receipe.
Thank you very much for the recipe Ms Nisha, very grateful for your website. These are recipes which are usually not found on restaurant menus. They are closely guarded secrets passed on by mothers as 'parampara'. Thank you for sharing them. I tried this recipe and also Braj Makhan as part of the Janamashtimi Bhog. Both turned out to be great especially the Dal puris. I followed each instruction and the result was absolutely brilliant! निशा:धन्यवाद, आपकी बातों से मुझे और अधिक करने की प्रेरणा मिलती है,.
Nishaji u r awesome
ye recipe bahut acchi bani nisha ji tnank:
iska video plzनिशा: नेहा मैं बनाने की कोशिश करती हूँ.
Namaste nishaji, aapki banayi huyi saari dishes mujhe behad pasand aayi. Bas 1 shikayat hai jin recipes ke video nahi hai wo plz jald banakar daaliye. Hum jaisi new learners ko video dekhkar sikhne me aasani hoti hai. Thank you. निशा: वैशाली जी हां अवश्य.
Namaste nisha aunty, is poori ki video plz jald upload kijiye. Thank you. निशा: वैशाली जी हां मैं जल्दी ही कर दूंगी.
nisha ji aapne meri baat ka jwaab nahi diya mai chahta hu ki aap kuch jain dharm ke hisab se dish bataye jo hum prusan parv me bana sake jisme kand mool ka prayog ya baigan aalu ka pryog na karna ho aapke jwab ke intjaar meनिशा: राहुल जी, मेरी तो सारी रेसिपी जैन है, बैगन की रेसिपी में ही बैगन यूज होता है, सारी सब्जियां बिना प्याज लहसन के बनी है, इस पर्व में कुछ स्पेशल रेसिपी बनाई जाती हों तो आप मुझे उनके नाम बतायें मैं उन्हें बनाने की कोशिश करूंगी.
yah recipe mujhe bahut achha laga or me yeh banane ki koshish karungiनिशा: खुशबू, बहुत बहुत धन्यवाद.
Namaste nishaji, iska video plz jald se jald upload kijiye. Dhanyawaad. :)
Fabulous !!! But kya ye daal wali layer kadhai me chipkegi nahi ? Ya phir daal alag to nahi hogi ?निशा: काजल जी, चिपकेगी नहीं और न ही अलग होगी.
Subscribe to our Nishamadhulika newsletter.