Ingredients and Method to make Bread Besan Toast
3/4 cup chick pea flour (gram flour/ besan/ kadalai maavu)
1/4 cup rice flour (chawal ka atta/ arisi maavu)
salt to taste ( I used approx 1 and 1/4 tsp salt)
1/2 tsp red chili powder (or to taste)
1/4 tsp roasted cumin powder (optional or to taste)
handful cilantro (coriander leaves/ kothamalli ) cut very fine
1/2 of a large onion or 1 small onion cut very fine
1 small bell pepper (capsicum/ simla mirch/ koda molagai) de seeded and cut very fine
8 to 9 slices of bread (see notes)
a few drops of oil to shallow fry the toast
In a large shallow bowl/ dish, add all the dry ingredients (the two kinds of flours + the spices) and mix well.
Add water, a little at a time and mix to create a batter making sure there are no lumps formed. The batter should be thin/ runny, a tad bit like butter milk consistency. Add onions, bell pepper and chopped cilantro and mix well.
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Heat a non stick flat pan/ griddle/ tawa on medium heat. Dip one slice of bread in the batter and flip it so that both sides are nicely coated with the batter. Remove gently and place on the tawa/ griddle and add a few drops of oil around the bread. Cook until the lower side turns a nice golden, then flip over and cook the other side until it has a few golden brown spots.
Remove from heat and serve hot with some ketchup on the side, or some cilantro chutney or even just by itself. Great as a snack/ tiffin/ breakfast.
Notes:
I use wheat bread to make this snack, but I have also used multi grain bread and it tastes good that way too. Basically any bread that you have should work for this snack. Also the number of slices of bread required for this quantity of gravy would vary slightly depending on the size and thickness of slices used :)
3/4 cup chick pea flour (gram flour/ besan/ kadalai maavu)
1/4 cup rice flour (chawal ka atta/ arisi maavu)
salt to taste ( I used approx 1 and 1/4 tsp salt)
1/2 tsp red chili powder (or to taste)
1/4 tsp roasted cumin powder (optional or to taste)
handful cilantro (coriander leaves/ kothamalli ) cut very fine
1/2 of a large onion or 1 small onion cut very fine
1 small bell pepper (capsicum/ simla mirch/ koda molagai) de seeded and cut very fine
8 to 9 slices of bread (see notes)
a few drops of oil to shallow fry the toast
In a large shallow bowl/ dish, add all the dry ingredients (the two kinds of flours + the spices) and mix well.
Add water, a little at a time and mix to create a batter making sure there are no lumps formed. The batter should be thin/ runny, a tad bit like butter milk consistency. Add onions, bell pepper and chopped cilantro and mix well.
The copyright of this content belongs to Veginspirations.com
Heat a non stick flat pan/ griddle/ tawa on medium heat. Dip one slice of bread in the batter and flip it so that both sides are nicely coated with the batter. Remove gently and place on the tawa/ griddle and add a few drops of oil around the bread. Cook until the lower side turns a nice golden, then flip over and cook the other side until it has a few golden brown spots.
Remove from heat and serve hot with some ketchup on the side, or some cilantro chutney or even just by itself. Great as a snack/ tiffin/ breakfast.
Notes:
I use wheat bread to make this snack, but I have also used multi grain bread and it tastes good that way too. Basically any bread that you have should work for this snack. Also the number of slices of bread required for this quantity of gravy would vary slightly depending on the size and thickness of slices used :)
