Jain Food Recipes

Moong Daal Khichadi

Yellow Moong Dal Khichdi is a complete meal in itself. Made with rice and lentils, it is healthy, wholesome and good for you!

Khichadi

By avni Published: March 3, 2018

  • Yield: 4 bowls (4 Servings)
  • Prep: 2 mins
  • Cook: 20 mins
  • Ready In: 26 mins

Easy, Quick, Healthy and Yummy

Ingredients

Instructions

  1. Wash the daal and rice and soak for minimum 4 hrs
  2. Mix all the ingredients, boil it and pressure cook for 3-4 whistles
  3. Add tempering of ghee, rai, curry leaves taj patta and cloves
  4. Serve it with Ghee and curd or Khadhi and papad
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Jain Handwa / Jain Handvo

Jain Handwa / Jain Handvo Recipe

By avni Published: July 30, 2013

  • Yield: 8 Handvas (4 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 53 mins

Ingredients

Instructions

  1. Wash Rice and all Daals and soak them for at least 4-6 hours.
  2. Drain water from Rice/Daal and coarsely grind them Food processor or blender may be used.
  3. In a medium size mixing bowl, add batter from above and mix in the following: Ginger, Green Chilies, Salt, Sugar, Ajwain, Turmeric Powder and Doodhi/Lauki. Mix well
  4. Heat 1 Tbsp of Oil slightly. Add Curry Leaves and Red Chili Powder. Add this Oil mixture to the above batter and mix well.
  5. Cover and let this batter rest for 6-7 hours or overnight
  6. Add Eno Fruit Salt and mix well to make the batter foamy
  7. Divide batter into greased muffin pan or pour int a greased cake pan. Add sesame seeds all over the batter
  8. Take another pan, put 2 tbsp of oil in it, Add Mustard Seeds and let them pop Add asafoetida too in it
  9. Drizzle this oil seasoning over the top of the sesame seeds.
  10. Cover pan with aluminum foil and bake at 350F (180C) for 40 minutes.
  11. Remove foil and broil on High for approx 10 minutes until a light golden crust forms.
  12. Let the handwa rest for 10-15 minutes before eating.
  13. Serve it hot with spicy green chutney or tomato sauce
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Dosa

Dosa Recipe

By avni Published: October 3, 2012

  • Yield: 25 to 30 depending upon the size and thickness (6 Servings)
  • Prep: 8 hrs to 1 day mins
  • Cook: 5 mins
  • Ready In: 13 mins

Ingredients

Instructions

  1. Soak the daal and the rice overnight
  2. Grind it in the chakki and add water as required (you can add more water as compared to idli batter) add salt at this point
  3. After making a smooth paste add the fenugreek seeds and set it aside in a warm place for 8 hrs to ferment
  4. Take a non stick pan. Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium high.
  5. Fill the ladle upto the 3/4 level with Dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty. Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8" diameter. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.
  6. When the upper surface begins to look cooked flip the Dosa. By this time, ideally, the surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping.
  7. The Dosa is almost done. Fold it in half and allow to cook for 30 seconds more.
  8. Serve it hot with south Indian chutney sambhar or gunpowder churney
  9. Before you start making the next Dosa, fold another sheet of paper towel into a wad and dip it in ice cold water. Squeeze the wad to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next Dosa will spread evenly and not break because the pan is too hot. Now proceed as you did for the last Dosa.
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Idli

Idli Recipe

By avni Published: October 3, 2012

  • Yield: 60 dlis (10 Servings)
  • Prep: 8hrs to 1 day mins
  • Cook: 15 mins
  • Ready In: 23 mins

Ingredients

Instructions

  1. Soak the rice and urad dal together in water for 6 to 8 hours
  2. Grind them in the chakki and add little Water as needed; add the salt too at this point
  3. Keep the batter aside in a warm place for 8-9 hours or overnight for fermenting
  4. Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
  5. Steam cook idlis on medium heat for 10 to 12 minutes
  6. Use the knife to remove the idlis
  7. Serve them hot with coconut chutney and sambhar
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