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ЁЯНЕЁЯНЖЁЯежЁЯеХЁЯеСЁЯНЕVegetarian Recipes: Uttapam for breakfast at the Navratri festival for fast||

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Friday, October 23, 2020

Uttapam for breakfast at the Navratri festival for fast||

vegetarian recipes|allvegrecipe|

Here is the recipe for uttapam for breakfast at the Navratri festival for you.

Uttapam for breakfast at the Navratri festival for fast
Uttapam for breakfast at the Navratri festival for fast.

 

Ingredients for the Uttapam for breakfast:

  • Boiled Potatoes - 3 medium sizes.
  • Samak Rice - 1 cup.
  • Green Chilli - 2 to 3.
  • Ginger-1 medium size piece.
  • Black Pepper Powder - 1 tsp.
  • Cumin Seeds - 1 tsp.
  • Mustard Seeds - 1 tsp.
  • Sesame Seeds - 1 tsp.
  • Curry Leaves - 10 to 12.
  • Rock Salt To Taste.
  • Curd - 1/2 cup.
  • Oil/Ghee - 3 to 4 tbsp.
  • Coriander Leaves.

Method of the Uttapam for breakfast:

  1. Peel the skins of boiled potatoes and grate in a bowl.
  2. Wash the Samo rice two or three times with water and soak in water for a few hours then filter the extra water out.
  3. Add the Samo rice, curd, green chilis, ginger, cumin seeds, very little water, in a jar of a grinder, and make a batter.
  4. Mix with the grated potatoes, and add black pepper powder, rock salt, coriander leaves, and mix well with a spoon and put aside for a while
  5. Heat the oil or ghee on a medium flame for Tadaka, add the mustard seeds and fry till the seeds started to popping then add sesame seeds, curry leaves, and fry for a while.
  6. Pour the batter in the pan and spread evenly and cook with a closed lead for 5-7 minutes, check with the toothpick whether it has cooked well. Then flip it over carefully and cook the more.
  7. Your Farali uttapam for breakfast at the Navratri festival for fasting is ready.

Hindi


рдЙрдкрд╡ाрд╕ рдХे рд▓िрдП рдирд╡рд░ाрдд्рд░ि рдкрд░्рд╡ рдкрд░ рдиाрд╢्рддे рдХे рд▓िрдП рдЙрдд्рддрдкрдо ||

рдпрд╣ां рдЖрдкрдХे рд▓िрдП рдирд╡рд░ाрдд्рд░ि рдкрд░्рд╡ рдкрд░ рдиाрд╢्рддे рдХे рд▓िрдП рдЙрдд्рддрдкрдо рдХी рд░ेрд╕िрдкी рд╣ै।

рдиाрд╢्рддे рдХे рд▓िрдП рдЙрдд्рддрдкрдо рдХी рд╕ाрдордЧ्рд░ी:

  • рдЙрдмрд▓े рд╣ुрдП рдЖрд▓ू - 3 рдордз्рдпрдо рдЖрдХाрд░ рдХे।
  • рд╕рдордХ рдЪाрд╡рд▓ - 1 рдХрдк।
  • рд╣рд░ी рдоिрд░्рдЪ - 2 рд╕े 3।
  • рдЕрджрд░рдХ -1 рдордз्рдпрдо рдЖрдХाрд░ рдХा рдЯुрдХрдб़ा।
  • рдХाрд▓ी рдоिрд░्рдЪ рдкाрдЙрдбрд░ - 1 рдЪрдо्рдордЪ।
  • рдЬीрд░ा рдмीрдЬ - 1 рдЪрдо्рдордЪ।
  • рд╕рд░рд╕ों рдХे рдмीрдЬ - 1 рдЪрдо्рдордЪ।
  • рддिрд▓ рдХे рдмीрдЬ - 1 рдЪрдо्рдордЪ।
  • рдХрд░ी рдкрдд्рддे - 10 рд╕े 12।
  • рд╕्рд╡ाрдж рдХे рд▓िрдП рд╕ेंрдзा рдирдордХ।
  • рджрд╣ी - 1/2 рдХрдк।
  • рддेрд▓ / рдШी - 3 рд╕े 4 рдмрдб़े рдЪрдо्рдордЪ।
  • рдзрдиिрдпे рдХे рдкрдд्рддे।

рдиाрд╢्рддे рдХे рд▓िрдП рдЙрдд्рддрдкрдо рдХी рд╡िрдзि:

  1. рдПрдХ рдХрдЯोрд░े рдоें рдЙрдмрд▓े рд╣ुрдП рдЖрд▓ू рдХे рдЫिрд▓рдХे рдФрд░ рдХрдж्рджूрдХрд╕ рдХрд░ें।
  2. рд╕ाрдоो рдЪाрд╡рд▓ рдХो рджो рдпा рддीрди рдмाрд░ рдкाрдиी рд╕े рдзोрдПं рдФрд░ рдХुрдЫ рдШंрдЯों рдХे рд▓िрдП рдкाрдиी рдоें рднिрдЧो рджें рдлिрд░ рдЕрддिрд░िрдХ्рдд рдкाрдиी рдХो рдЫाрди рд▓ें।
  3. рдПрдХ рдЧ्рд░ाрдЗंрдбрд░ рдХे рдЬाрд░ рдоें рд╕рдоो рдЪाрд╡рд▓, рджрд╣ी, рд╣рд░ी рдоिрд░्рдЪ, рдЕрджрд░рдХ, рдЬीрд░ा, рдмрд╣ुрдд рдХрдо рдкाрдиी рдбाрд▓ें рдФрд░ рдПрдХ рдмैрдЯрд░ рдмрдиाрдПं।
  4. рдХрдж्рджूрдХрд╕ рдХिрдП рд╣ुрдП рдЖрд▓ू рдХे рд╕ाрде рдоिрдХ्рд╕ рдХрд░ें, рдФрд░ рдХाрд▓ी рдоिрд░्рдЪ рдкाрдЙрдбрд░, рд╕ेंрдзा рдирдордХ, рдзрдиिрдпा рдкрдд्рддी рдбाрд▓ें рдФрд░ рдЪрдо्рдордЪ рд╕े рдЕрдЪ्рдЫी рддрд░рд╣ рдоिрд▓ाрдПं рдФрд░ рдеोрдб़ी рджेрд░ рдХे рд▓िрдП рдЕрд▓рдЧ рд░рдЦ рджें
  5. рддрдб़рдХा рдХे рд▓िрдП рдПрдХ рдордз्рдпрдо рдЖंрдЪ рдкрд░ рддेрд▓ рдпा рдШी рдЧрд░рдо рдХрд░ें, рдЙрд╕рдоें рд░ाрдИ рдбाрд▓ें рдФрд░ рддрдм рддрдХ рднूрдиें рдЬрдм рддрдХ рдмीрдЬ рдЪрдЯрдХрдиे рди рд▓рдЧें рддрдм рддिрд▓, рдХрд░ी рдкрдд्рддा рдбाрд▓ें рдФрд░ рдеोрдб़ी рджेрд░ рднूрдиें।
  6. рдкैрди рдоें рдмैрдЯрд░ рдбाрд▓ें рдФрд░ рд╕рдоाрди рд░ूрдк рд╕े рдлैрд▓ाрдПं рдФрд░ 5-7 рдоिрдирдЯ рдХे рд▓िрдП рдПрдХ рдмंрдж рд╕ीрд╕े рдХे рд╕ाрде рдкрдХाрдПं, рдЯूрдердкिрдХ рдХे рд╕ाрде рдЬांрдЪें рдХि рдХ्рдпा рдпрд╣ рдЕрдЪ्рдЫी рддрд░рд╣ рд╕े рдкрдХाрдпा рдЧрдпा рд╣ै। рдлिрд░ рдЗрд╕े рд╕ाрд╡рдзाрдиी рд╕े рдкрд▓рдЯें рдФрд░ рдЕрдзिрдХ рдкрдХाрдПं।
  7. рдЙрдкрд╡ाрд╕ рдХे рд▓िрдП рдирд╡рд░ाрдд्рд░ि рдкрд░्рд╡ рдкрд░ рдиाрд╢्рддे рдХे рд▓िрдП рдЖрдкрдХा рдлрд░ाрд▓ी рдЙрдд्рддрдкрдо рддैрдпाрд░ рд╣ै।

Hinglish



upavaas ke lie navaraatri parv par naashte ke lie uttapam || 

yahaan aapake lie navaraatri parv par naashte ke lie uttapam kee resipee hai. ubale hue aaloo - 3 madhyam aakaar ke. samak chaaval - 1 kap. haree mirch - 2 se 3. adarak -1 madhyam aakaar ka tukada. kaalee mirch paudar - 1 chammach. jeera beej - 1 chammach. sarason ke beej - 1 chammach. til ke beej - 1 chammach. karee patte - 10 se 12. svaad ke lie sendha namak. dahee - 1/2 kap. tel / ghee - 3 se 4 bade chammach. dhaniye ke patte. tareeka ek katore mein ubale hue aaloo ke chhilake aur kaddookas karen. saamo chaaval ko do ya teen baar paanee se dhoen aur kuchh ghanton ke lie paanee mein bhigo den phir atirikt paanee ko chhaan len. ek graindar ke jaar mein samo chaaval, dahee, haree mirch, adarak, jeera, bahut kam paanee daalen aur ek baitar banaen. kaddookas kie hue aaloo ke saath miks karen, aur kaalee mirch paudar, sendha namak, dhaniya pattee daalen aur chammach se achchhee tarah milaen aur thodee der ke lie alag rakh den tadaka ke lie ek madhyam aanch par tel ya ghee garam karen, usamen raee daalen aur tab tak bhoonen jab tak beej chatakane na lagen tab til, karee patta daalen aur thodee der bhoonen. pain mein baitar daalen aur samaan roop se phailaen aur 5-7 minat ke lie ek band seese ke saath pakaen, toothapik ke saath jaanchen ki kya yah achchhee tarah se pakaaya gaya hai. phir ise saavadhaanee se palaten aur adhik pakaen. upavaas ke lie navaraatri parv par naashte ke lie aapaka pharaalee uttapam taiyaar hai.

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