Dhokla

Dhokla is a famous gujarati snack which is not only healthy but mouth-melting as well. It is a steamed savoury sponge cake made using chickpea flour soaked in flavourful sweet and sour water infused with green chillies and curry leaves. I really enjoy it as an evening snack and sometimes in the breakfast also. Today, I am sharing the fool-proof recipe of dhokla which makes soft, spongy and juicy dhokla everytime I make it.

Preparation time: 5 min.
Steaming time: 20 min. + 10 min.
Type: Appetizer
Cuisine: Gujarati
Serves: 4-6

INGREDIENTS:

For Dhokla Batter:

• 1 cup chickpea flour (besan)
• 2 tbsp semolina (sooji/rava)
• 1 cup curd 
• 1 pinch turmeric powder
• 1/4 tsp red chilli powder
• 1 tsp ginger+green chilli paste
• 1/2 tsp salt 
• 2 tsp eno or fruit salt
• water as required

For tempering:

• 1 tbsp oil
• 1 tbsp black mustard seeds
• 5-6 green chillies (slit)
• 8-10 curry leaves
• 1 tbsp lemon juice
• 2 tbsp sugar
• 400ml water

For Garnish:

• coriander leaves as required
• coconut grated(optional)

METHOD:

1. In a mixing bowl, add besan, sooji, curd, ginger+green chilli paste and mix well.
   
   
   
2. Add salt, turmeric powder, red chilli powder and water to make a smooth batter.                                        
   
3. Grease a pan using oil.                                                                                                                                                
   
4. Heat around 500 ml of water in a kadai or pressure cooker.                                                                                                         
   
5. Add eno to the batter and immediately pour the batter into the greased pan.  
   
                                                                            
6. Steam on high flame for 15- 20 min. in a kadai or pressure cooker till a knife inserted comes out clean.    
   
                                                                                                                                                                                 
7. Heat oil in a pan, add mustard seeds and let them splutter.
8. Add green chillies and cook for few seconds.
9. Next, add curry leaves and cook for 30 sec.
10. Add water and let it boil. 
11. Add sugar and cook for 10-12 min.      
    
                                                                                                                                                
12. Finally, add lemon juice and remove from flame.
13. Pour this flavourful boiled water on the steamed dhokla and let it rest for 30 min. until all the water gets absorbed by the dhokla.                                                                                                                                                 
    
14. Garnish with coriander and coconut.                                                                                                                                              
    
15. Enjoy hot or cool alongwith tamarind chutney or coriander-mint chutney.

Note:

• In order to make a soft and spongy dhokla, the batter should be beaten well but don't overbeat after mixing eno, immediately pour in the pan and keep it for steaming.
• Always use fresh packet of eno otherwise eno won't be effective enough and you won't get a fluffier dhokla.

Arbi ke patte ke patode /Colocassia leaf rolls

 Monsoon arrives and so is the desire to have something crispy and healthy to snack on during evenings enjoying with a hot cup of tea. Colocassia leaves are available during this season only and these are rich in iron. Today i got some leaves from the market and luckily it started pouring outside... ofcourse i had a big reason to make them immediately. These rolls are known by various names in different places.. patra in gujarat.. alu wadi in maharashtra.. arbi ke patte ke patode in north india which is my native place.. hence the title remains the same.

Preparation time: 10 min.
Cooking time: 20 min.
Type: Tea-time snack
Cuisine: North-indian
Serves: 5-6

INGREDIENTS:

• 10-12 colocassia leaves
• oil for frying

For batter:

• 2 cups gram flour
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tbsp coriander powder
• salt to taste
• 2 tbsp lemon juice
• Water as required

METHOD:

1. Wash colocassia leaves thoroughly under running water and pat them dry.
2. To make batter, in a bowl add gram flour, turmeric powder. red chilli powder, coriander powder, salt and lemon juice.
3. Mix them well and make sure the batter is of dropping consistency neither too thick nor thin.
4. Place bigger leaf on a flat surface keeping the darker side down.
5. Spread the batter on the leaf generously using a spoon or hands.
6. Place another leaf on top of it and spread the batter again.
7. Repeat this process with 5-6 leaves depending upon their size keeping the smaller inside.
8. Now start rolling the leaves from one end and make a roll.
9. Repeat the process with other leaves to make another roll.
10. Steam the rolls for 15 min. on high heat till a knife inserted comes out clean.
11. Let the rolls cool down completely and then cut 1/2" thick slices.
12. Deep fry the slices in hot oil for 1-2 min. till golden on both sides.
13. Serve hot with coriander chutney or tomato ketchup.

Note:

• Once steamed, the rolls can be stored in the refrigerator for later use.
• Number of leaves to make a roll can be increased or decreased depending upon the thickness of roll you like.

Cheesy Methi Balls

This is my variation to the classic gujarati snack "Methi Muthia" . Here i have stuffed the prepared methi dough with a cube of cheese and it tastes delicious and even kids enjoy the healthy fenugreek leaves without any complaint.

Preparation time: 15 min.
Cooking time: 10 min.
Type: Appetizer

Serves: 4

Ingredients:

For covering:

• 150 gms fresh fenugreek leaves (methi)
• 1 cup chickpea flour (besan)
• 1/4 tsp asafoetida (hing)
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp salt
• 3 tsp oil
• 1/2 cup water

For stuffing:

1/4 cup mozzarella cheese (cut in 1/4" cubes)

Method:

1. Heat oil in a pan, add hing, turmeric powder, red chilli powder.
2. Immediately add chopped fenugreek leaves, cover and cook a little.
3. Add salt and water. cook till methi is cooked.
4. Add besan and keep stirring till a dough like consistency is formed.
5. Keep aside to cool.
6. Divide the mixture in lemon-sized balls.
7. Place one cheese cube inside each ball and cover with the dough to make smooth round balls.
8. Deep fry till golden brown.
9. Serve hot with tomato ketchup or green chutney.

Stuffed Khandvi

Khandvi is a popular gujarati delicacy that involves a lot of practise and patience to get those perfect spirals. It is made using gram flour and yoghurt and flavoured with the tempering of pungent mustard, sesame seeds and curry leaves. Today i am sharing a recipe for stuffed khandvi with fresh coconut and coriander filling.

Preparation time: 5 min.
Cooking time: 10-12 min.
Type: Snack
Cuisine: Gujarati
Serves: 2-3

INGREDIENTS:

For batter:

• 1/2 cup gram flour (besan)
• 1/2 cup yoghurt
• 2 cups water
• 1 green chilli (crushed)
• 1" ginger (crushed)
• 1 pinch asafoetida
• 1/8 tsp turmeric powder
• salt to taste

For filling:

• 1 tbsp fresh coconut (grated)
• 1 tbsp fresh coriander (chopped)

For tempering:

• 1/2 tsp mustard seeds
• 1/2 tsp sesame seeds
• 6-8 curry leaves
• 1 tbsp oil

For garnish:

• 1 tbsp fresh coconut (grated)
• 1 tbsp fresh coriander (chopped)

METHOD:

1. Mix all the ingredients of the batter and mix well using a whisk making sure no lumps are formed.
2. Heat a non-stick pan, add the batter and cook on low flame stirring continuously.
3. Continue cooking for 10-12 min. till the batter gets thickened and starts to leave the sides of the pan.
4. Quickly spread the mixture evenly on the back of a greased thali or aluminium foil using a rubber spatula. Spread as thinly as possible.
5. Let it cool completely for 10-12 min. and spread coconut and chopped coriander evenly.
6. Cut into 2" wide strips and start rolling from the edges gently.
7. Make all the rolls and keep on a plate.
8. To prepare tempering, heat oil and add mustard seeds, sesame seeds and finally curry leaves.
9. Pour the prepared tadka on the khandvi rolls evenly using spoon.
10. Garnish with coconut and coriander leaves and enjoy after refrigerating for few min.

NOTE:

• If the batter is not cooked properly, it will be sticky and you will not be able to make rolls.
• If the batter is overcooked, it will be thick and you will not be able to spread properly.
• Spread the batter as quickly as possible when its hot else it will get thicker and you will not be able to spread the batter.
• It can be stored for 1-2 day in fridge.