Muchibara vegetable recipe
The traditional mustachibara vegetable is made from gram flour and urad dal. Very tasty to eat and very easy to make. The mustache means Besan sev, and Bara means Urad dal vada. Crispy gram flour with soft and soft lentil vada tastes very good when there is no vegetable in the house or less time, making it very easy and quick to prepare vegetable mustache. Muchibara vegetable recipe
Gram flour – 3/4 cup 75 grams sharp
Urad dal – 1/4 cup 50 grams
Cumin seeds – 1 tsp
Kasuri Methi – 1/4 teaspoon
Green coriander – 2-3 tbsp
Green Chili – 2-3
Ginger – 1 inch
Asafoetida – 1/2 pinch
Coriander Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Red chili powder – 1 tsp
Mango powder – 1/2 tsp
Salt – 1.25 tsp
Oil – 3 tablespoons
To fry oil
To make mustache, take 1/2 cup gram flour and mix it with four teaspoons salt and one teaspoon oil. Now add a little water and prepare a soft dough for saving. Once the doe is ready, leave it to sit for 15-20 minutes.
Soak 1/4 cup Urad Dal for two hours. Now take a mixer jar, add soaked lentils and 2-3 spoons of water, grind the lentils and make a paste. Take out the lentil paste in a vessel and add 1/4 tsp salt, 1/2 tsp ginger, and one green chili and beat the dal by adding all the ingredients. Now put oil in a pan and heat it.
After 20 minutes, take a little oil on the hand and soften the gram flour with a mash. Once the oil is hot, put a little gram flour in the oil and check the oil’s temperature. When the dough starts bubbling in the oil, and if the dough begins to roast well, the oil is ready for frying. We need good hot oil and high-medium heat to fry the sev.
Now take a spoon, take half of the gram flour in it, press it in hand, and make the pan’s seven. When the sev is lightly roasted, flip the sev and turn aside and roast from the other side. Once the sev is golden brown, take it out of the pan and make the rest of the doe in the same way.
Now prepare the vade by taking a mixture of lentils, making the vade, taking a little variety on hand, and putting it in the pan. Fry the vada from all the sides till it becomes light golden brown. Once the wad turns light golden, take it out in a vessel and prepare the mixture’s vadas in the same manner.
After the oil is hot, add ½ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, ½ pinch asafoetida, two green chilies, and ½ inch ginger and fry it lightly on low flame. When the masala is roasted, add 1/2 teaspoon turmeric powder and gram flour solution to it. After heating the flame, add one teaspoon coriander powder, 1/2 teaspoon red chili powder and one teaspoon salt and cook until it comes to a boil.
Once the gravy boils, add 1/2 teaspoon powder of mango powder to it and mix. Now add sev and vadas in it and let it cook for 10 minutes. After 10 minutes, please turn off the heat, add a little green coriander and mix it and take it out in a vessel.
To make mustachibra more delicious, add the tempering to it. To make Tadka, take a Tadka pan and heat it by adding one teaspoon of oil. After the oil is hot, add 1/4 tsp cumin seeds and fry it. When the cumin seeds are roasted, please turn off the heat and add 1/2 tsp red chili powder to it. Now put this tempering on the vegetable. The mustache is ready.
You can also take a sewing machine or a market-made sev instead of a spoon to make sev.