Hingora is very old and traditional besan recipe of Indian civilisation and it is popular as north and central Indian cuisine, which is frequently used in Bundelkhand region of Uttar Pradesh and Madhya Pradesh. This besan recipe is a main dish of villager’s kitchen. Nowadays, peoples are forgotten this hingora recipe’s preparation and its delicious rich taste.
Please do not confuse this recipe with besan kadhi recipe, both are entirely different in taste.
Hing (Asafoetida) is main ingredient of this besan recipe, therefore, it refers as Hingora. It is a preparation of thin liquid batter of gram flour (Besan) with generous usage of asafoetida and common spices, but no use of curd or yogurt or buttermilk (Mahi/mattha).
Here, this simple recipe known as Hingora is brought from villager’s home and kitchen to your kitchen and family. Its preparation and making is very simple and easy by using common ingredients of Indian kitchen like gram floor and spices. Therefore, it is definitively a very good alternative of vegetables recipes. Most importantly, The rich taste of this recipe will also be surprising.
In addition, Hingora is also very helpful in cold and cough problems, if drinking as soup.
Common Ingredients for Hingora recipe:
- 2 tbsp mustard oil or any vegetable oil
- ½ tsp cumin seeds
- ½ tsp mustard seeds/
- ¼ tsp Asafoetida/Hing
- 1 Green chilies
- 1 large red onion finely chopped
- 1 garlic clove roughly chopped
- 1inches Ginger roughly chopped
- 1 bowl (small size) Besan (gram flour)
- ½ tsp Salt or add as required
- ½ tsp Coriander powder
- ½ tsp Red Chilli powder
- ½ tsp Turmeric Powder
- 3 glass water
- fresh coriander leaves
Notes/Tips:
- While making the solution of besan(batter), take special care that there should be no lumps in the solution, if there are lumps in the solution, then strain it or break them with a wired whisk or a spatula or with your fingers.
- The amount of water in this recipe is more important. Therefore, accordingly add water as required to make a thin batter or recipe.
- It is generally served with chapatti or roti or Indian bread.
- Onion, garlic, ginger, chili, coriander leave paste increases the test of Hingora.
Hingora: A Forgotten Besan Recipe
Equipment
- Deep bottom pan (kadai)
Ingredients
- 2 tbsp mustard oil or any vegetable oil
- ½ tsp cumin seeds
- ½ tsp mustard seeds/
- ¼ tsp Asafoetida/Hing
- 1 Green chilies
- 1 large red onion finely chopped
- 1 garlic clove roughly chopped
- 1 inches Ginger roughly chopped
- 1 bowl small size Besan (gram flour)
- ½ tsp Salt or add as required
- ½ tsp Coriander powder
- ½ tsp Red Chilli powder
- ½ tsp Turmeric Powder
- 3 glass water
- fresh coriander leaves
Instructions
- Preparation:
- Roughly grind all together chopped onion, garlic, ginger, coriander leaves and prepare a paste for next step.
- To make the batter of besan, put a small bowl of besan (gram flour) in a big vessel (bowl) and add one glass water, stir well and make a smooth thin liquid batter without lumps.
- Instruction:
- To make a Hingora recipe, first heat 2 tbsp mustard oil in a medium sized deep bottom pan (kadai) on full flame.
- As soon as the oil is hot, Add hing (asafoetida) to it first, then add cumin and mustard seeds and Stir until they pop up.
- Then add chopped one garlic clove, green chilies and cook, stirring frequently, until softened and browned.
- Now, Add gram flour solution (batter) to it and immediately add a glass of water to it and start stirring it frequently, while stirring the solution, add one more glass of water to it.
- Stir frequently and continue otherwise it gets lumps.
- After two-three minutes, when the solution starts to boil thicken, reduce the flame to medium.
- Now, add coriander powder, red chilli powder, turmeric powder, salt to taste and stir it and cook upto 1-2 minutes.
- Then, add paste of onion, garlic, ginger, chili, coriander leave and mix it well, this paste increases the test of Hingora. Stir frequently to combine. Let it boil on medium flame for 5- 7 minutes.
- When it starts sticking like cream on the sides of the pan (kadai), then understands that Hingora is ready.
- Garnish it with fresh coriander leaves and serve hot as a main or side dish.
Video
Notes
2. The amount of water in this recipe is more important. Therefore, accordingly add water as required to make a thin batter or recipe.
3. It is generally served with chapatti or roti or Indian bread.
4. Onion, garlic, ginger, chili, coriander leave paste increases the test of Hingora.
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