{"id":12290,"date":"2025-12-28T18:17:46","date_gmt":"2025-12-28T16:17:46","guid":{"rendered":"https:\/\/andrestover.com\/?p=12290"},"modified":"2025-12-28T18:17:46","modified_gmt":"2025-12-28T16:17:46","slug":"beguni","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/beguni\/","title":{"rendered":"Beguni"},"content":{"rendered":"\n

Beguni on India Bengaali regiooni bakla\u017eaaniroog. Bakla\u017eaane paneeritakse kikerhernetaignas ning praetakse rohkes \u00f5lis v\u00f5i frititakse ning s\u00fc\u00fcakse kas soojalt v\u00f5i k\u00fclmalt.<\/p>\n\n\n\n

Valmistamise aeg: 45 minutit
Tase: Lihtne
Kogus: Neljale<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
2 keskmist bakla\u017eaani
150 g kikerhernejahu
50 g riisijahu
1 tl jahvatatud kurkumit
2 tl jahvatatud v\u00fcrtsk\u00f6\u00f6mneid
1 tl jahvatatud koriandriseemneid
0,5 tl teravat t\u0161illipulbrit
1 tl k\u00fc\u00fcslaugupulbrit
1 tl meresoola
Vett taigna valmistamiseks
Toidu\u00f5li praadimiseks v\u00f5i frittimiseks<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. L\u00f5ika bakla\u017eaanid pikuti \u00fchtlaselt 3 mm paksusteks viiludeks. Selleks on parim kasutada kas mandoliini v\u00f5i elektril\u00f5ikurit.<\/li>\n\n\n\n
  2. Sega k\u00f5ik taigna kuivained kokku ning lisa vett. \u00c4ra kohe liiga palju vett lisa, tainas peaks tulema veidi vedelam kui hapukoor, aga mitte p\u00e4ris voolav.<\/li>\n\n\n\n
  3. Sega kast \u00fchtlaseks, vajadusel lisa v\u00e4hehaaval vett.<\/li>\n\n\n\n
  4. Kuumuta pannil paari cm paksune kiht toidu\u00f5li k\u00f5rgele kuumusele.<\/li>\n\n\n\n
  5. Kasta bakla\u017eaaniviil taignasse, kata taignaga bakla\u017eaaniviilu m\u00f5lemad k\u00fcljed, lase \u00fclej\u00e4\u00e4nud taignal maha tilkuda ja aseta bakla\u017eaaniviil ettevaatlikult kuuma \u00f5lisse.<\/li>\n\n\n\n
  6. T\u00f5sta lusikaga bakla\u017eaaniviilu \u00fclemisele kihile \u00f5li ning paarik\u00fcmne sekundi p\u00e4rast keera see \u00fcmber.<\/li>\n\n\n\n
  7. Prae bakla\u017eaanid kuldpruuniks. Tainas bakla\u017eaaniviilude \u00fcmber v\u00f5ib kergelt paisuda, sedasi peabki juhtuma. Kindlasti prae bakla\u017eaaniviile \u00fche kihina. Minul mahtus pannile kaks viilu k\u00f5rvuti.<\/li>\n\n\n\n
  8. Aseta valmis bakla\u017eaanid majapidamispaberile, et eemaldada \u00fcleliigne \u00f5li.<\/li>\n\n\n\n
  9. Serveeri valmis Begunit koheselt soojalt v\u00f5i hiljem k\u00fclmalt. Sobib h\u00e4sti India kastmetega, n\u00e4iteks Raitaga.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Beguni on India Bengaali regiooni bakla\u017eaaniroog. Bakla\u017eaane paneeritakse kikerhernetaignas ning praetakse rohkes \u00f5lis v\u00f5i frititakse ning s\u00fc\u00fcakse kas soojalt v\u00f5i k\u00fclmalt. Valmistamise aeg: 45 minutitTase: LihtneKogus: Neljale Koostisosad:2 keskmist bakla\u017eaani150 g kikerhernejahu50 g riisijahu1 tl jahvatatud kurkumit2 tl jahvatatud v\u00fcrtsk\u00f6\u00f6mneid1 tl jahvatatud koriandriseemneid0,5 tl teravat t\u0161illipulbrit1 tl k\u00fc\u00fcslaugupulbrit1 tl meresoolaVett taigna valmistamiseksToidu\u00f5li praadimiseks v\u00f5i frittimiseks […]<\/p>\n","protected":false},"author":1,"featured_media":12293,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,22],"tags":[547,330,10],"class_list":["post-12290","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-taimetoidud","tag-chickpea-flour","tag-eggplant","tag-india","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12290","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=12290"}],"version-history":[{"count":23,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12290\/revisions"}],"predecessor-version":[{"id":12316,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12290\/revisions\/12316"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12293"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}