MAGGI Jeon Recipe by Ananthalakshmi Ragi

Cooking Time: 20 Minutes
Preparation Time: 10 Minutes
Total Serves: 1

The Ingredient List

For Dipping Sauce:

• Soy Sauce - 1 Tablespoon.
• MAGGI Hot & Sweet Sauce Tomato Chilli Sauce – 2½ Tablespoon.
• (If you are using MAGGI Rich Tomato Sauce, then use 2 Tablespoons and add ¼ Tablespoon Chilli Powder).
• Vinegar – ½ Teaspoon.
• Sugar – 1¼ Tablespoons (Powdered).
• Sesame Seeds - ¼ Teaspoon (For Garnish).

For Jeon:

• MAGGI 2-Minute Masala Noodles - 1 Packet.
• Carrot – 1, Medium Size (Shredded).
• Cabbage – ¼ Cup (Shredded/Fine Julienne).
• Spring Onion – 2 Cups (1 Inch) (Loosely Packed).
• Spring Onion - 1 Teaspoon (Finely Chopped) (For Garnish).
• Onion – 1, Big (Finely Sliced).
• Chilli – 1, Big (Finely Chopped).
• Boiled Peas – ¼ Cup (Lightly Mashed).
• Coriander - ½ Cup (Loose).
• Water – 1 Glass (210 ML) (For MAGGI).
• Salt – ½ Teaspoon.
• Rice Flour - ½ Cup.
• Oil – 1 Cup.

The Easy Steps

1. Prepare the vegetables.
2. Prepare MAGGI Masala Noodles by boiling water for 2 mins.
3. Add masala powder into boiling water and then add the ramen and let cook. Keep aside.
4. Pour the flour into a mixing bowl. Add all the dry ingredients mentioned, and mix well. It will be in clumpy form.
5. Add prepared MAGGI Masala Noodles into the mixture and mix lightly. (Do not mash and keep the MAGGI structure). It should be sticky enough to make the jeon (similar to akki rotti). Add tablespoon of water if needed.
6. Coat tava with generous amount of oil. Take fist sized balls of the mixture and place on tava. Shape and flatten the mixture to form a dosa shape. Coat with 1 tablespoon of oil once done.
7. Place the tava on stove with a lid and cook for 7-8 mins. Remove lid, flip the jeon and pour 1 tablespoon oil and cook for 2-3 mins. Repeat again.
8. For sauce, add all the ingredients for the sauce and add into a cup and mix well. Sprinkle sesame seeds for garnish.
9. Add finely chopped spring onion as garnish and serve with the dipping sauce.