RICE AND MIXED DAL DHOKLAS

This is a traditional Gujarati snack which is very popular and healthy. There are many variations of this snack. You can make them with semolina, gram flour.. some also make with idli batter. Today I am making the authentic rice and mixed dal dhoklas.
The batter has to be ground and fermented for few hours. I winters it takes a longer time and it is better to keep it overnight.

Ingredients:
Rice .................. 1 cup
Chana dal ........ 1/4 cup
Urad dal .......... 1/4 cup
Toor dal ......... 1/4 cup
Methi / fenugreek seeds .... 1/2 tsp
Green chillies .. 2-3 (crushed)
Ginger paste ..... 1 tsp
Turmeric powder .. 1/4 tsp
Sugar ............. 1/2 tbsp
Salt ............... to taste
Kasoori methi ... 1 tsp
Baking soda .. 1 pinch
Asafoetida .... 2 pinches
Lemon juice .... 1 tbsp
Eno ................. 1 tsp
Oil ................. 1 tbsp
Sour curd .......  2-3 tbsps (optional - I use only when the batter does not ferment well)

For tempering:
Mustard seeds .... 1 tsp
Curry leaves ...... few
Oil .... 2 tbsps
Red chilli powder .. 1/4 tsp
Water ... 2-3 tbsps

For garnishing:
Coriander leaves ... handful
Grated coconut ...... 2 tbsps
Fried green chillies ... few

Method:

Soak the rice and dals for 4-5 hours . Add the methi seeds also into the rice to soak.

Grind them coarsely adding  little water as needed. Remove the rice and dals batter in a bowl and mix well.Set it aside covered well to ferment for few hours.

Now mix the sugar, salt, asafoetida, crushed chillies, ginger paste, kasoori methi, baking soda and 1 tbsp of oil.

Mix it well with a balloon whisk or hand.

When you are ready to steam the dhoklas add the eno and squeeze the lemon juice over it.

It becomes frothy. Mix the batter very well.

Quickly transfer it into a greased container.

Cover the dish with a foil and steam for about 20 - 25 minutes or until done.

Let it cool well before cutting the dhoklas.

Take a small pan and heat oil for tempering. Add the mustard seeds and when they crackle tip in the curry leaves and switch off the gas.  Add  the chilli powder after it is cooled a bit and also add 2-3 tbsps of water.

 Spoon this over the dhoklas.

Remove them in a serving platter and garnish with grated coconut, coriander leaves and fried green chillies.

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Corn Dhoklas

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CORN DHOKLAS

Dhokla is a most popular among the Gujarati snacks and is liked by one and all as it is very light and healthy. Now-a-days people have become very innovative and try out the traditional dishes with variations. You can find dhoklas with the addition of so many different vegetables. I have made them with corn today as per the theme where I had to make a dish staring with the letter "C" 

A to Z challenge, a challenge initiated on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.. This month's Alphabet is 'C' and I decided to make Corn Dhoklas

Ingredients:
Fresh Corn ......... 1 cup (you can use frozen or canned one too)
Gram flour / besan .. 1 cup
Semolina ... 1 tbsp
Yogurt ..... 1/2 cup
Ginger ..... 1" piece
Green chillies ..1
Turmeric powder .. 1/4 tsp
Carom powder .. 1/8 tsp
Salt ................ to taste
Sugar ............ 1/8 tsp (optional_
Eno ............ 1/4 tsp
Lemon juice .. 1 tsp

For Tempering:
Mustard seeds ... 1 tsp
Asafoetida ......... 1 pinch
Green chillies ... 2 (slit)
Sesame seeds ... 1/2 tsp (crushed)
Oil ........... 1 tbsp

For garnishing:
Grated coconut ... 1 tbsp
Coriander leaves .. 1 tbsp

Method:

Collect all the ingredients and bring them to room temperature.

In a blender grind the corn coarsely adding 1 green chilli and ginger.
Remove it in a bowl and add the gram flour, semolina, yogurt, salt, sugar and carom powder. Mix together without any lumps to a thick batter like Idli batter. Add little water if needed or more curd.
Cover the bowl and set it aside for 2-3 hours for fermenting.

Just before steaming the dhoklas add the eno squeezing the lime juice over it. It becomes frothy. Immediately mix it well into the batter.

Grease a dish and pour the batter for steaming.

Place it in a double boiler and steam for 10 -12 minutes. If you don't have a boiler you can just do it in a pan keeping the dish on a small stand with the water below the dish.

Allow it to cool before cutting the dhoklas.

Heat the oil in a small pan and add the tempering ingredients. Pour them over the dhoklas.

Garnish with grated coconut and coriander leaves. Serve with mint and coriander chutney.

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Instant Sooji Dhoklas

Rice and Mixed Dal Dhoklas

Upma with leftover Dhoklas

METHI THEPLA

Thepla is a Gujarati flatbread made with wheat flour, fenugreek (methi) leaves and some spices for flavouring. The dough is kneaded with yogurt. Apart from methi you can also use some grated vegetables like doodhi, mooli palak for a change. You can serve them with some pickle or chunda for breakfast or even during lunch with some vegetables. Theplas are very healthy and can stay good in the refrigerator for a week. You can prepare them ahead and store when you are expecting some guests.

Ingredients:
Whole wheat flour ... 2 cups
Methi leaves ........... 1/2 cup
Coriander leaves ..... 1/4 cup
Yogurt ................... 1/4 cup
Oil  ........... 1 tbsp
Ghee ....... 1 tsp (for the dough)
Green chillies ..... 1-2 finely chopped
Turmeric powder .. 1/4 tsp
Salt ....................... to taste
Oil ..................... as needed for making the theplas.

Method:
1. In a pan take 1 tbsp of oil and saute the methi and coriander leaves for half a minute.
2. Add the turmeric powder, green chillies and salt.
3. Take the flour in a big bowl or parat (thali). Add the sauteed greens and a tsp of ghee.
4. Knead the dough with yogurt and a little water if needed.
5. Rest the dough for an hour if you have time.
6. Make rotis and roast them on the griddle brushing a little oil on each side towards the end.
7. Serve them for breakfast, lunch or dinner.

Serve with pickle and dahi for breakfast 

Check out the video of Coriander Thepla 

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CARROT AND BEETROOT SAMBHARO / GUJARATI SAMBHARO / GUJARATI WARM SALAD

Sambharo is a Gujarati warm and crunchy stir-fried salad served as an accompaniment with the meals or with snacks like fafda, papdi and dhoklas.  It is made with grated or finely diced vegetables like cabbage, carrot, beetroot, raw papaya and radish either separately or combined together. A simple tempering of mustard seeds, asafoetida, curry leaves is added along with finely chopped green chillies, coriander leaves, salt and lemon juice for flavouring.

Ingredients:
Beetroots .... 2 small
Carrots ....... 2 small
Muskmelon and pumpkin seeds .. 1 tsp each (optional)
Mustard seeds .. 1 tsp
Fenugreek / methi seeds .. 1/3 tsp
Asafoetida ... a generous pinch
Curry leaves ... 1 sprig
Green chillies ... 1 tbsp (finely chopped)
Lemon juice .... 1 tbsp (add more if you like)
Salt ........... to taste
Oil .......... 2 tbsps

Method:

1. Wash, peel and grate the carrots and beetroots.

2. Roast the muskmelon and pumpkin seeds and set aside for garnishing.

3. In a pan add the oil and add the mustard seeds, methi seeds and asafoetida.

4. When they crackle add the curry leaves and the green chillies.

5. Tip in the grated vegetables. Saute for a minute.

6 Season with salt and lemon juice. Keep stirring for half a minute. The vegetables have to remain crunchy. Do not overcook them.

7. Finally add the chopped coriander leaves.

8. Garnish with roasted seeds before serving.

Video link

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