Solkadhi

Ingredients:

for shingole:
1 cup besan(gram flour),1/2 teaspoon red chili powder,pinch of turmeric,1 clove of crushed garlic,1-2 tablespoon finely chopped cilantro,salt to taste,some water to knead.
For gravy: 1 small onion,1 tablespoon poppy seed,3-4 tablespoon dry coconut,1/2 tablespoon red chili powder,1/4 tea spoon turmeric,1 table spoon coriander powder,1 tablespoon ginger garlic paste, 1/2 tablespoon cumin seed powder,1 tablespoon garam masala,3-4 tablespoon oil,cumin seed,salt to taste,water.

Method:

1.First make shingole,take besan in one bowl mix all ingredients by adding little by little water knead a tight dough and make a 2-3 inch long shingole(as shown in the above picture) or you can give small round shape and press little in the middle,any shape but don't make it big so that it will cook fast.Keep it aside.

2.Now start making gravy,first take one pan and keep on medium heat,roast the coconut and poppy seed one by one to light brown in color and take it out.
3.Cut an onion and roast it to light brown by adding 1/2 tablespoon oil in the pan.let it cool.Make powder of coconut and poppy seed.Make paste of roasted onion too.
4.Keep another pan on medium heat,add oil when it becomes hot add cumin seed,add onion paste and saute for 1-2 mins,to this add powder of coconut and poppy seed ,again saute for 2-3 mins now add ginger garlic paste and stir continuously for 1-2 mins add turmeric,red chili powder,stir once and add cumin seed powder and coriander powder another quick stir and add enough water as you are going to cook 'shingole' in same gravy.
5.Finally add garam masala and salt,stir once and add shingole in this gravy,cover it, lower the heat and let it cook slowly on medium to low heat.stir once after every 5-7 mins. after 15-20 mins check shingole by taking it in the spoon and breaking in the middle.If it cooked it would look soft and wouldn't contain raw besan inside.If not again cook for another 5-10 mins. and eat with chapati or bhakri