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Wednesday, January 27, 2010

Savory Baked Snack Bread

Dhokla is a favorite and so is Handvo. And this Savory Baked Snack Bread is inspired by these two delicious Indian snacks. Whereas Dhokla is smooth and fluffy, this dish has a coarse texture that I enjoy, and rather than steaming, this is baked in a loaf pan which gives it a crisp outer coating, much like Handvo.

Tempering is optional, but, I think it adds a good texture and flavor to the dish as well. Also, in addition to onion, other vegetables can be used - peas, carrots, red peppers, chopped finely.

¼ cup quick cooking grits
¼ cup quick cooking rolled oats
¼ cup chickpea flour (besan)
1 tsp sugar
1 tsp curry powder
1 tsp turmeric powder (optional)
½ tsp salt (more, if preferred)
½ tsp baking soda
½ tsp citric acid
¼ medium onion, chopped finely
tempering: 1 tsp oil, 1 tsp urad dal, 1 tsp chana dal, ½ tsp mustard seeds
2/3 to ¾ cup water (about 175 ml)
1 tsp oil for greasing the baking dish

  1. Heat the oven to 350°F, grease a baking dish and keep handy
  2. Tempering: heat oil, add the chana dal, urad dal, allow to brown till golden, then add mustard seeds, allow them to pop, turn off heat, keep handy
  3. Combine the dry ingredients, plus onions and spices, mix well, then add the water a little at a time stirring gently without over-mixing
  4. Pour into the greased baking dish, bake in 350°F oven for about 15-20 minutes, checking to make sure it is cooked through in the center - toothpick inserted comes out clean
  5. Add tempering adn garnish, if using
  6. Cut into small squares or diamonds and serve warm with favorite chutneys

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  • At 4:04 AM, Anonymous kim said…

    yum! can't wait to try this. I am new to your blog & loving the recipes! thank you.


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