जास्त मेहनत न घेता १ किलो मिश्र डाळींचे सांडगे | 1 Kilo Sandge Recipe Madhura скачать в хорошем качестве

जास्त मेहनत न घेता १ किलो मिश्र डाळींचे सांडगे | 1 Kilo Sandge Recipe Madhura

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Send whatsapp message on 8530706977 to order the product 00:00-Introduction 01:12-Soaking dal 03:12-Draining water from soaked dal 04:12-Making thecha 05:06-Blending soaked dal 06:18-Making batter 07:29-Making sandge traditional method 08:15-Making sandge using chakli mold 10:32-Making sandge using piping bag 11:12-Drying sandge 12:00-Frying sandge 13:09-Tasting This channel is to provide short format videos right from recipe making, food tasting, meal ideas, tiffin diaries and you get a chance to peep into my life as well and much more... Please like and subscribe to this new channel by cliking below link    / @madhurasrecipefoodie   Let’s see how to make 1 kilo daliche sandge today. This is a traditional Marathi recipe. Sandge being prepared during summer is summer special recipe. These are small dumplings made from different dal. You can make sabzi or amti from it. These are life saver if no vegetable is available in your pantry and you have to make something really quick. Also, if you have any celebrations at home like marriage or thread ceremony, then the preparations begin with making sandge. The method of preparation changes from place to place or even house to house. Here I am sharing my version. Also I will lot many tips on the go and two new methods to make sandge from the ready batter. Traditional method need lot many efforts. So, I will try to reduce your stress by sharing these methods. Ingredients: • 500 gm Chanadal • 250 gm Moong dal • 250 gm Matki dal • 10~12 Garlic cloves • 10~12 Green chilies • 1 tbsp Cumin seeds • 1 tbsp Red chili powder • 1 tsp Turmeric powder • 1/4 tsp Hing • 1 tbsp Coriander powder • 1/2 tbsp Salt • Finely chopped Coriander leaves Method: • Mix chanadal, moong dal and matki dal well together and wash it really good 3-4 times. • Soak them in enough water for about 4-5 hours and drain all the water from it. • Blend garlic, green chilies and cumin seeds into coarse paste and take it out into a dish. • Blend the soaked dal into coarse paste in mixer and take it out into a bowl. • Make sure not to blend the dal into fine paste and avoid use of water while blending. • Add the thecha, red chili powder, turmeric powder, hing, coriander powder, salt and coriander leaves and mix everything well together. • Spread the batter and cover it with a lid. • Rest it for at least an hour. • Spread a plastic sheet and make sandge from it. • Fill in the mixture into a chakli mold and make sandge from it. • Fill in the mixture into a piping bag and make sandge from it. • Dry the sandge under hot sun for 2-3 days until they are completely dry. • Store the sandge in an airtight container. • They have shelf life over a year. • Just make sure you sundry them again for a day or two in the 3rd week of May. • You can make bhaji or amti using sandge. • You can also fry sandge and enjoy them with fried peanuts. 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