Lunchbox Idea 22: Oats Chilla, Ridge Gourd Chutney And More
Lunchbox Idea 22
Short Break: Oats-Besan Chilla with Ridge Gourd Chutney [ Peerkangai Thogayal], Fruits [ Kiwi and pear]
Lunch : Phulka, Bhindi-Aalu Sabzi [No-onion no garlic] and curd.
I wanted to pack something interesting and different for the snackbox today. This oats besan chilla/cheela seemed just perfect. It gets ready in no time and is sort of like a cross between a dosa/adai and a pancake 😉
The peerkangai thogayal is the perfect way to turn a pretty bland vegetable into an interesting dish. It may be served with rice or dishes like dosa, idly and paniharam or cheela too.
Prep Work For The Previous Evening :
1. Knead a soft pliable dough for the phulkas and store refrigerated in an air tight box.
2. Peel/ scrape the outer skin [ridges] of the peerkangai or ridge gourd. Chop into small cubes and refrigerate.
3. Wash and dry the okra. [I prefer cutting okra just before cooking it but you can save time by keeping them washed and dried. Water and okra don’t go well together so this is an important step]
4. Grind 1 cup of oats and set aide.
Oats- Besan Chilla/Cheela
1. Mix 1 cup powdered oats, 1/2 cup besan [gram flour], 1/2 tsp turmeric, 1 finely chopped green chilli, 1/4 cup chopped coriander, 1 deseeded and finely chopped tomato and salt to taste.
2. Add water a little at a time to make a smooth thick batter.
3. Allow it to rest for half an hour.
4. Heat a dosa tawa.
5. Grease it lightly with a little oil.
6. Put a ladleful of the cheela batter in the center and gently spread it into a round disc [like an uttapaam or pancake]
7. Add a little oil around the edges.
8. Once the top appears cooked, flip the cheela carefully and cook the other side similarly [add a little more oil to cook the other side]
9. Remove from heat and serve with green chutney / tomato sauce or like in this case – peerkangai thogayal 🙂
*recipe adapted from the internet
Peerkangai Thogayal/ Ridge Gourd Chutney
1. Heat 1 tsp oil in a pan.
2. Add 1 tsp mustard seeds.
3. Once the mustard splutters, add a pinch of heeng,1 tsp channa dal, 1 tsp urad dal and 1 chopped green chilli. [ You may also add 2 tbsps of grated coconut ]
4. Stir well and once the dals turn golden add the chopped ridge gourd [about 1.5 cups]and salt to taste.
5. Allow the veggies to cook well and become nice and soft.
6. Turn off heat and allow to cool completely.
7. Grind into a thick thogayal/ chutney [ without adding any water] and serve.
Note: You may add a little bit of tamarind while grinding the chutney to add a little tangy flavour.
Bhindi- Aalu Sabzi
1. Pan fry or air fry chopped okra [2 and 1/2 cups] and chopped potatoes [1 cup] separately until nice and crisp.
2. Heat a tsp of oil in a pan.
3. Add 1 tsp of mustard seeds.
4. Once the mustard starts to splutter, add 1 tsp each of turmeric powder, coriander powder and chilli powder. Mix well and add salt to taste.
5. Add the fried veggies and toss in the masala to coat them well.
6. Turn off heat and serve.
* You may reduce or skip the chilli powder and add curry powder in the end , similar to the podi pota kathrikai recipe.
Yummy lunchbox isn’t is? Here’s one more to make you drool.