Shengole Recipe

Shengole

  • Prep Time
    10 minutes
  • Cook Time
    15 minutes
  • Difficulty Level
    Intermediate

Shengole is a traditional dish of Maharashtra.

Shengole is a spicy and tasty dish from marathi cuisine. This is a simply delicious dish that goes well with roti or rice especially with bajre ki roti during monsoon or winter. This is super easy and simple to make using a few ingredients. The dish is also healthy and easy to make as this does not require any veggies. This is a perfect option when you want to have something different for lunch or dinner. Everyone will love this dish. So, try to make this dish at home and enjoy it with your family and friends. Don’t forget to share your feedback with us.

Click here to watch this Facebook Live Video

This recipe was prepared by a lovely Mom : Smita Srikanth From Karnataka

Tips and Suggestions by the Mom Chef :

  • The shengole should be put in the pan only after the mixture boils, otherwise they may stick.
  • Whole wheat flour is optional.
  • The shengole should be prepared thin for batter taste and cook it fast.
  • Sattu ka aata can be added to the shengole dough.

For more such exciting recipes like Shengole, Please click on the following links:

  1. Cone Dosa With Coconut Chutney
  2. Nuchinunde | Nuchina Unde
  3. Instant Rasam without Rasam Powder

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Ingredients

  • Gram Flour / Besan - 1 & 1/2 tbsp
  • Sorghum Flour / Jowar Ka Aata - 2 tbsp
  • Whole Wheat Flour / Gehu Ka Aata - 1 tbsp
  • Cumin Seeds Powder / Jeera Powder - 1/2 tsp
  • Red Chilli Powder / Lal Mirch Powder - As required
  • Asafoetida / Hing - As required
  • Salt - As per taste
  • Carom Seeds / Ajwain - 1/2 tsp
  • Sesame Seeds / Til - 1 tsp
  • Coriander Leaves / Hara Dhaniya - A handful + For garnishing
  • Water - As required
  • Oil - 1 tbsp + For greasing
  • Mustard Seeds / Rai - 1/4 tsp
  • Cumin Seeds / Jeera - 1/4 tsp + 1 tbsp
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Dry Coconut / Sukha Nariyal - 1/4 Cup sliced
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. Take jowar ka aata in a mixing bowl. Add besan, whole wheat flour, cumin seeds powder, 1 tsp of red chilli powder, a pinch of asafoetida, salt, carom seeds, sesame seeds, and coriander leaves. Mix well.
  2. Add water gradually to prepare medium soft dough. Let it rest for 10 minutes.
  3. Then grease your palms with oil. Take a small marble sized part of the prepared dough and prepare a long shaped piece and make an oval shape as shown in the video. Likewise prepare all shengole. Keep it aside.
  4. Take dry coconut, 1 tsp of cumin seeds, and a handful of coriander leaves in a grinding jar. Grind it for a few seconds to prepare its paste. Keep it aside.
  5. Heat oil in a pan. Add mustard seeds, cumin seeds, a pinch of asafoetida, turmeric powder, and 2 to 3 Cups of water. Boil it for 1 to 2 minutes on medium flame. Keep stirring occasionally.
  6. Add 1 to 2 tbsp of the prepared coconut paste, salt, and 1/2 tsp of red chilli powder. Mix well. Bring it to a boil.
  7. Add the prepared shengole to the pan. The shengole should be put in the pan for boiling only after the mixture boils, otherwise they may stick.
  8. Cover the pan with a lid and cook it for 15 to 20 minutes till the shengole becomes fluffy and cooked well. Keep stirring occasionally.
  9. Once done, turn off the flame and take it out in a serving bowl. Garnish it with coriander leaves.
  10. 'Shengole' is ready to be served.

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