green peas dhokla recipe | matar dhokla | Gujarati snack recipe | green dhokla | with 40 images.
green peas dhokla are easy and delicious dhoklas that are made nutritious by the addition of green peas, which are full of fibre and also impart a nice green colour.
The batter of matar dhokla is made with the besan, green peas purée, salt, powdered sugar, ginger- green chilli paste, citric acid-water mixture and water. It is poured into a greased thali and steamed in a steamer till done. Finally, a tempering of mustard seeds, green chillies and asafoetida in oil is poured over the dhokla. Garnishing the green dhokla with coriander and coconut gives a truly traditional touch.
Besan is a versatile ingredient that is used to make most farsaans. Here it is used to thicken the batter in green peas dhokla . Citric acid crystals are added to this Gujarati snack recipe to impart the required tanginess to this dhokla. You can use lemon juice instead if you wish to.
Remember to use your hands to mix the batter, else the lumps won’t break and won’t cook well too.
Serve green peas dhokla immediately with green chutney.
Enjoy green peas dhokla recipe | matar dhokla | Gujarati snack recipe | green dhokla | with video given below. khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla | with amazing 28 images.
The ‘khatta’ in the khatta dhokla is the dominant flavour of this traditional khatta dhokla and this sourness is brought about by adding a little sour curds. Gujarati’s also call khatta dhokla as idra.
Gujaratis and khatta dhokla go synonymous. White dhokla are popular steamed cakes made using rice and urad dal. Also, there are hundreds of variation to the dhokla recipe just like idli variations.
white dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry!
Though the process to make khatta dhokla is a little lengthy yet the recipe is super easy. If you want to relish delicious Gujarati khatta dhokla you will have to plan things a day prior. It is important to prepare the batter and leave it for fermentation.
To make the khatta dhokla batter, take khatta dhokla flour which is combination of urad dal and rice. Further, add methi seeds which help in fermenting the batter well and also give it an impeccable aroma. Next, the main ingredient that is the sour curd. Make sure the curd is sour, only then you can derive the flavor of dhokla. Next, add makhan also known as white butter. Pour warm water over makhan so that it melts and blends well with the batter and also makes mixing easier.
Mix using your hands and make sure that the batter is lump-free. Furrther, cover and keep aside in a warm place for fermentation. Once the batter is fermented, add ginger-green chili paste which would enhance the taste of the idra. Further, add oil and baking soda, these two help making the white dhokla soft. Pour little water over baking soda. Make sure you do not mix vigorously as you may neglect the effect of baking soda. Further, pour 1 portion of batter in a greased thali and let it steam for 11-12 minutes. Check by inserting a knife if the khatta dhokla is cooked. Cut into desired shape and serve!!
Although khatta dhoklas taste good at room temperature too, serve them hot with green chutney and tea for a classic and complete package!
Traditionally there is no tempering made for the safed dhokla but, if you like then heat some oil and temper with mustard seeds and curry leaves and add it to the batter before steaming. Alternatively you can also spread this temepeing on the dhokla after steaming.
I usually make white dhokla for evening snack or serve it as a side dish along with any meal. Sometimes, also use this as a tiffin treat as my kids love these soft khatta dhokla, you can also carry it along while travelling or on a one day train journey!!
Also try other dhokla variants like Methi Moong Dal Dhokla, Rava and Vegetable Dhokla and Chola Dal Dhokla.
Enjoy khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla | with detailed step by step recipe photos below. rava vegetable dhokla recipe | sooji vegetable dhokla | vegetable dhokla | with 28 amazing images.
rava vegetable dhokla are delicious, healthy and easy to make too. You just need to plan 30 minutes ahead to ferment the quick-fix batter, and you are ready to go. The vegetable dhokla is made of rava, mixed vegetables, curd, fruit salt, ginger green chilli paste and spices.
With colourful veggies and a spongy soft finish, children will love these rava vegetable dhokla's and so will the others in your family! vegetable dhokla can be prepared easily in the morning and packed comfortably in a snack box.
Notes and tips on rava vegetable dhokla recipe. 1. Add the curd. Alternatively, you can add buttermilk. Use slightly sour curd for flavor similar to the Gujarati khatta dhokla. 2. Cover and keep aside to soak for atleast 30 minutes. The Rava Vegetable Dhoklas is an instant recipe as it does not require time for fermenting. 3. Just before steaming the Rava Vegetable Dhoklas, add the fruit salt. We have used a neutral flavored fruit salt here. 4. Add 2 tsp of water over the batter. This helps in the activation of fruit salt. 5. When the bubbles form, mix gently. You do not want the air bubbles to escape. 6. Don’t keep the dhokla batter idle for a long time after adding fruit salt or else you will get hard dhoklas.
Learn to make rava vegetable dhokla recipe | sooji vegetable dhokla | vegetable dhokla | with step by step photos below.
corn rava dhokla recipe | rava corn ring dhokla | corn rava dhokla stuffed with green chutney | with 27 amazing images.
This super soft rava and corn dhokla with a surprise filling of green chutney, is sure to delight your friends and family! Learn how to make corn rava dhokla recipe | rava corn ring dhokla | corn rava dhokla stuffed with green chutney |
A perfect party snack, it looks and tastes attractive, and can be served independently without any accompaniments because the rava corn ring dhokla itself holds the chutney.
We have used small dhokla moulds to make the corn rava dhokla stuffed with green chutney as it is handily-sized and convenient to use, but if you do not have it you can use small bowls to steam the batter and make a depression in it using the back of a spoon for the filling.
It is really amazing how the fresh flavour of the crushed sweet corn kernels enhance the taste of the bland rawa. When removing the rava corn ring dhokla from the small moulds, avoid using a knife. Just press lightly and demould by tapping.
Tips to make corn and rava dhokla recipe: 1. If you do not have these dhokla mould you can also make it in a thali. 2. Add fruit salt just before steaming or else they will not turn soft. 3. Instead of green chutney you can also fill schezuan sauce in the depression.
Enjoy corn rava dhokla recipe | rava corn ring dhokla | corn rava dhokla stuffed with green chutney | with detailed step by step photos.
methi moong dal dhokla recipe | Indian green moong methi dhokla | healthy moong dal dhokla | healthy snack | with 32 amazing images.
methi moong dal dhokla recipe | Indian green moong methi dhokla | healthy moong dal dhokla | healthy snack is a satiating snack and perfect for a brunch too. Learn how to make Indian green moong methi dhokla.
To make methi moong dal dhokla, clean, wash and soak the green moong dal in enough hot water for 2 hours. Drain and keep aside. Combine the drained green moong dal, green chillies and approx. 5 tbsp of water in a mixer and blend till smooth. Transfer the mixture in a deep bowl, add the fenugreek leaves, besan, asafoetida, sugar, 2 tsp of oil and salt and mix well. Just before steaming, add the fruit salt and add 2 tsp of water over it and mix gently. Pour batter in a greased 175 mm. (7") diameter thali and spread it to make an even layer. Steam the dhoklas for 12 minutes or till the dhoklas are cooked. Cool slightly. Heat the remaining 1 tsp of oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Pour this tempering over the prepared dhokla and cut it into 16 square pieces. Serve immediately with green chutney.
Indian green moong methi dhokla, are generally healthy, no doubt, but this is an even more nutritious version, as the dal is used with the skin and a leafy vegetable is also added. So the nutrition count is manifold. The moong dal provides protein, along with other key minerals like folic acid magnesium, phosphorus and potassium. All these nutrients help maintain heart health.
With appreciable amounts of fibre, this healthy snack is a suitable option for heart patients, weight watchers and diabetics. For diabetics, we recommend a serving size of 3 pieces.
The use of desi spices as a tempering on these healthy moong dal dhokla makes them appetising, aesthetically appealing and flavourful. Paired with green chutney, they are irresistible and a wholesome satiating meal.
Tips for methi moong dal dhokla. 1. Remember to ensure proper consistency of the batter – if you add too much water while grinding, the Dhokla will neither be firm nor cooked properly. 2. After adding and besan and methi, prefer to use your hands for mixing the batter to break the lumps. 3. After adding fruit salt, mix the batter gently. If you mix it vigorously, it will negate the effect of fruit salt and the dhoklas may not turn soft. 4. Remember to grease the tahli with ghee / oil so demoulding the dhokla becomes easier. 5. You can also indulge your creative side and experiment by adding palak in place of methi, or other such combinations.
Enjoy methi moong dal dhokla recipe | Indian green moong methi dhokla | healthy moong dal dhokla | healthy snack | with step by step photos. khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla farsan | with 25 amazing images.
khatta dhokla is a popular Gujarati snack made of rice and urad dal. Learn to make traditional khatta dhokla farsan.
Gujaratis and khatta dhokla are synonymous. White dhokla are popular steamed cakes made using rice and urad dal. Also, there are hundreds of variation to the dhokla recipe
Here, we show you how to make authentic khatta dhokla using a batter of rice and urad. Seasoned with black pepper and chilli powder, this steamed Gujarati snack is super tasty and amazingly soft too.
Serve khatta dhokla with Green Cutney as a starter or as an evening snack.
Enjoy khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla farsan | with step by step photos. instant khatta dhokla recipe | khatta dhokla using idli batter | white dhokla using idli batter | with 20 amazing images.
We have used idli batter to make the instant khatta dhokla recipe. This khatta dhokla using idli batter requires ZERO fermentation and great to use your left over idli batter. So if you have idli for dinner, next day use the idli batter to make white dhokla for breakfast.
The ‘khatta’ in the instant khatta dhokla is the dominant flavour of this traditional khatta dhokla and this sourness is brought about by adding a little sour curds. Gujarati’s also call khatta dhokla.
Gujaratis and khatta dhokla go synonymous. White dhokla are popular steamed cakes made using rice and urad dal. Also, there are hundreds of variation to the dhokla recipe, here we have made it instantly by using idli batter and skipping the long fermentation hours and waiting.
Traditionally there is no tempering made for the safed dhokla but, if you like then heat some oil and temper with mustard seeds and curry leaves and add it to the batter before steaming. Alternatively you can also spread this tempering on the dhokla after steaming.
Tips and notes for instant khatta dhokla. 1. Rice, dals, fermented food in general are a bit difficult to digest, hence a little addition of hing will help in aiding digestion. 2. You can make sour curd at home by adding more culture (curd) in milk and letting it ferment for a longer duration at room temperature. If sour curd is not available, add a little lemon juice to make the batter sour. 3. The best part about this quick khatta dhokla is the batter does not require any soaking or fermenting. 4. Just before steaming, sprinkle the fruit salt. After adding the fruit salt, do not let the batter sit idle for a long time or else you won’t get soft, spongy white dhoklas. 5. I personally love drizzling ghee on top of khatta dhokla to keep moist and soft.
I usually make instant khatta dhokla for evening snack or serve it as a side dish along with any meal. Sometimes, also use this as a tiffin treat as my kids love these soft khatta dhokla, you can also carry it along while travelling or on a one day train journey!! You can also make this quick khatta dhokla when you have guests walking in suddenly or use this as a breakfast recipe!
Also try other dhokla variants like Methi Moong Dal Dhokla, Rava and Vegetable Dhokla and Chola Dal Dhokla.
Learn to makeinstant khatta dhokla recipe | khatta dhokla using idli batter | white dhokla using idli batter | with detailed step by step recipe photos and video below. instant corn dhokla recipe | Indian rava corn dhokla | makai dhokla | sweet corn dhokla steamed snack | with 28 amazing images.
instant corn dhokla recipe | Indian rava corn dhokla | makai dhokla | sweet corn dhokla steamed snack is a rare combo of sweet corn and rawa come together in this sensational dish! Learn how to make Indian rava corn dhokla.
To make instant corn dhokla, combine the sweet corn kernels and curds and blend in a mixer to a smooth paste. Transfer it to a bowl, add the semolina, salt, green chilli paste and ½ cup of water and mix well. Just before steaming, sprinkle the fruit salt, lemon juice and 2 tsp of water over it. When the bubbles form, mix gently. Pour the batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer. Steam in a steamer for 10 minutes or till the dhoklas are cooked. Cool slightly, cut into squares pieces and garnish with coriander and coconut. Serve immediately with green chutney.
It is really amazing how the fresh flavour of the crushed sweet corn kernels enhance the taste of the otherwise bland rawa. A unique set of ingredients blended with curds in this Indian rava corn dhokla is sure to win you many praises. And what’s more, it can be whipped up in no time at all!
Fruit salt works its magic by helping the dhoklas to rise without any fermentation. Make these sweet corn dhokla steamed snack in small moulds as individual portions, as kids will love it this way. But if the moulds are not available, make them in a thali and cut into pieces.
Send the makai dhokla in your kids’ tiffin box, accompanied by some green chutney too. Also pack some poha oats chivda in another tiffin for a perfect for a short break.
Tips for making instant corn dhokla. 1. Keep all ingredients ready before starting to make the recipe. 2. Add fruit salt when the water has been boiled in the steamer and you are ready to steam. 3. Before cutting the dhokla into pieces make sure you allow them to cool atleast for 5 minutes so the pieces can be cut easier.
Enjoy instant corn dhokla recipe | Indian rava corn dhokla | makai dhokla | sweet corn dhokla steamed snack | with step by step photos. Innovative to the core, the Dhokla Simla Mirch is an easy but amazing dish that is sure to earn you laurels. Deseeded capsicums are loaded with khaman dhokla batter and steamed till the fluffy dhokla rises to fill the crunchy vegetable. An aromatic tempering of sesame seeds and other ingredients is a perfect finishing touch to this unique dish, and makes it absolutely irresistible!
microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave | with 26 amazing images.
microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave is a quick snack recipe for people of all ages. Learn how to make mug dhokla in microwave.
To make microwave mug dhokla, combine the besan, asafoetida, green chillies, 2 tsp sugar, ginger, curds, 4 tsp of oil, salt and approx. ½ cup of water in a deep bowl and whisk well. Just before making the dhokla, put the fruit salt and 1 tbsp of water and mix gently. Immediately pour into 2 broad microwave safe mugs. Put 1 mug at a time in the microwave and microwave on high for 2 minutes 30 seconds. You will feel that it is overflowing but do not worry and do not open the microwave. Repeat step 4 to cook one more mug. Meanwhile heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the remaining 2 tsp of sugar and ¼ cup of water and cook on a medium flame for 30 seconds. Pour equal quantities of the tempering on the cooked khaman and finally put coriander evenly over it. Serve immediately with green chutney.
Succulent and tasty khaman dhoklas ready in minutes, this is just perfect to appease sudden hunger pangs! The microwave khaman dhokla in mug is a kind of quick, no-fuss dish that you can prepare instantly without advance planning and without sweating in the kitchen.
It is as easy as mixing a batter, filling it in a broad mug and cooking it in the microwave for a little more than two minutes. However, soft spongy dhokla in 2 minutes in microwave must be had immediately after cooking to enjoy the fresh texture and taste. If left for a while it tends to get dry. So, make it just when required and enjoy it immediately.
Now you can relish the traditional Gujarati dhokla flavour by way of making mug dhokla in microwave. And the best part is that it needs no accompaniment. However, if you wish you can serve it with green chutney. You can also try other quick recipes in a mug likeMug Pizza or Chocolate Mug Cake.
Tips for microwave mug dhokla. 1. The batter of the dhokla has to be lump free. So use a whisk to mix it. 2. After adding fruit salt, mix it gently. Mixing it vigorously will negate the effect of fruit salt. 3. When filling the mug, make sure you fill only till three-fourths of the mug, leaving enough space for the batter to expand and cook.
Enjoy microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave | with step by step photos. instant suji handvo recipe | vegetable rava handva in kadhai | crispy suji handva | with 29 amazing images.
instant rava handvo recipe is easy, healthy and delicious recipe which gets ready within minutes. Learn how to instant suji handvo recipe | vegetable rava handva in kadhai | crispy suji handva |
vegetable rava handva in kadhai is a quick, delicious, and healthy breakfast recipe prepared using rava, curd and nutrients packed mixed vegetables. crispy suji handva is a quick and easy version of popular Gujarati snack.
instant suji handvo is crispy on the outside and soft inside. Its unqiue flavour is sure to please you family. crispy suji handva can be a great breakfast or snack option.
Tips to make instant suji handva: 1. Use fresh curd to make this recipe. 2. We suggest you to serve it immediately or else it may become chewy later. 3. Instead of eno fruit salt you can add baking soda.
Enjoy instant suji handvo recipe | vegetable rava handva in kadhai | crispy suji handva | with detailed step by step photos.
dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack | with 6 amazing images.
dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack can be enjoyed for breakfast or at snack time. Learn how to make Gujarati chola dal pandoli.
To make dal pandoli, wash and soak the chola dal in enough water in a deep bowl for 3 hours. Drain well. Combine the chola dal, spinach, green chillies, curds and 1 tbsp of water in a mixer and blend it till smooth. Transfer the mixture into a deep bowl, add the asafoetida and salt and mix well. Add the fruit salt over the batter and mix it gently. Tie a muslin cloth on top of a deep vessel, which is half-filled with water and heat till the water boils. Put spoonfuls of the batter on the muslin cloth at regular intervals. You can make 5 pandolis at a time. Cover the vessel with a dome-shaped lid and steam in a steamer for 5 to 7 minutes. Repeat steps 6 and 7 to make 5 more pandolis in one more batch. Serve immediately with green chutney.
Pandoli is a Gujarati snack cooked in a unique style using a double boiler. Most commonly made with moong dal, but here is a variation using chola dal. Further we have spinach while blending to enhance its colour and flavour while adding a touch of nourishment to palak pandoli.
This Gujarati chola dal pandoli is reinforced with nutrients like protein, iron and folic acid. Protein is necessary for the maintenance of cells in the body and the iron helps in transporting oxygen to these cells.
This healthy steamed snack is a great substitute to fried vadas, tikkis and pakodas. Served it with green chutney or fresh garlic chutney it can be enjoyed all health conscious individuals as well those who have diabetes or heart problems.
Tips for dal pandoli. 1. It is very important to soak the dal for a few hours to increase its digestibility. So plan for it in advance. 2. You can also make pandolis in moulds. 3. Spinach can be replaced with other greens like cauliflower leaves.
Enjoy dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack | with step by step photos. See damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with 50 images.
damni dhokla is a traditional Gujarati dhokla made with a combination of dals and rice and steamed to perfection. Learn to make healthy dal rice vegetable dhokla.
damni dhokla, a nutritious recipe that combines dals and parboiled rice, which takes you a little time to prepare, but it is totally worth the effort.
damni dhoklas are one of the thickest and heaviest dhoklas you would have tasted. Made with a batter of chana dal, jowar, urad dal, whole bajra and parboiled rice. Soaked for 6 hours and blended in a mixer with some sour curd and again fermented for 4 hours.
What makes the damni dhokla dense is a filling of kala chana, carrots, green peas, green chillies, methia keri, jaggery, chilli powder, asafoetida, haldi, salt, oil. One damni dhokla weighs 60 grams.
For fluffiness and softness we have added fruit salt to the damni dhokla batter just before steaming.
Methia keri sambhaar is a traditional Gujarati pickle masala, which is available in most stores. But if you don’t find it, do not worry – just skip the ingredient and it will taste just the same.
You can make damni dhokla 3 ways. damni dhokla in idli vessel or dhokla thali or traditionally made in a banana leaf cone.
Enjoy damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with step by step photos.
mag na dhokla recipe | Gujarati moong dhokla | whole green grams dhokla | with 40 amazing images.
Moong dal or "mag na' dhokla" is amongst the favourite breakfast choices of Gujaratis. Not only are these dhoklas very simple to prepare, they can also be made well in advance.
Ingredients like curds, ginger-green chilli paste and spice powders give these dhoklas a fascinating flavour. To enhance the flavour and nutritive value of the mag na dhokla, add some grated carrots or ground peas to the batter.
These mag na dhokla are really very soft when compared to other dhoklas as it contains only moong and no flours. You just need to make sure the moong batter is coarse and not smooth. Serve mag na dhokla with low-calorie green chutney.
Pro tips for mag na dhokla. 1. In a mixer put the soaked moong. Mung is rich in Folate (Vitamin B9 or Folic Acid) helps your body to produce and maintain new cells, especiallyred blood cells. Being rich in Antioxidants like Flavonoids, mung reduces the damage done by free radicals to the blood vessels and lowers inflammation.
Enjoy mag na dhokla recipe | Gujarati moong dhokla | whole green grams dhokla | with step by step photos. A wholesome and tasty snack, which can be served for breakfast too, the Chola Methi Dhokla is a real gem from Indian cuisine.
It is healthy and filling, and has an awesome flavour thanks to the magic of fenugreek leaves.
At the same time, it is also quite easy to make, so it can be made quickly for breakfast if you make the batter the previous night itself and keep it ready.
Moreover, any dhokla with its soft texture and pleasant taste is sure to be loved by the whole family, right from children to elders, so you will not have trouble at the table!
So, go ahead and try the Chola Methi Dhokla right away, and also try other dhoklas like the Khatta Dhokla or Moong Dal Dhokla