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86 recipes


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.

jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) | with 28 amazing images. jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) is a traditional Indian mithai made and served during festivals and weddings. Learn how to make crispy homemade jalebi. This famous crispy homemade jalebi features on a Gujarati breakfast, especially on Sunday morning. The combo of Jalebi with ganthias and Masala Chai Or Masala Tea is a meal to be devoured with family and friends. Also served as a dessert jalebi is often served topped with Rabdi. This is irresistible too! To make jalebi, first make the batter. Combine the yeast with 2 tbsp of warm water in a bowl and keep aside for 5 to 7 minutes. Combine this yeast mixture with the plain flour in a bowl and mix well. Add 5 tbsp of water if required to make a thick batter and cover and keep aside for 10 to 15 minutes. Next make sugar syrup. Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 10 to 12 minutes or till the sugar syrup is of 1 thread consistency. Combine the saffron strands, saffron colour and 2 tsp of sugar syrup in a bowl and add to the sugar syrup and mix well. Keep aside. Then select a plastic bottle with a small hole in the lid and fill with the batter. Heat the ghee in a broad non-stick pan and press the bottle to form a coil shaped jalebi, starting from the inside to the outside. Deep-fry till the jalebis turn golden brown in colour from both the sides. Place the fried jalebis into the warm syrup. Leave for 2 minutes or till they soak the sugar syrup well and then remove from the sugar syrup. Serve immediately garnished with cardamom powder, almond slivers and pistachio slivers. Who can resist the temptation of fresh, deep-fried jalebis garnished with aromatic saffron strands? For all of you halwai style Indian jalebi fans, here is a quick and tasty version that can be prepared without long hours of fermentation. This instant jalebi (without fermentation) is made in very less time as compared to the authentic recipe which needs overnight fermentation. This is a boon for those who want to try traditional mithais without sweating too much in the kitchen. A few tips to be kept in mind and you will be all set for a presentable Indian sweet and to gather all the applause. Tips for jalebi. 1. To make the batter add water gradually. The amount of water usually depends on the quality of the flour. The batter has to be thick. 2. Keep a close watch while making sugar syrup. It should be 1 thread consistency. Even a little extra cooking of the syrup might make it hard. 3. Do not leave the jalebi in the sugar syrup for too long to avoid it from becoming over sweet and soggy. Learn to make jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) | with step by step photos and video below.

doodhi thepla recipe | Gujarati dudhi na thepla | healthy lauki thepla | bottle gourd thepla | with 24 amazing images. thepla are an inherent part of Gujarati meals, and are used for regular meals, travelling and for picnics! Learn how to make doodhi thepla recipe | Gujarati dudhi na thepla | healthy lauki thepla | bottle gourd thepla | dudhi thepla is a healthy and flavorful Gujarati flatbread made with grated doodhi (bottle gourd) and whole wheat flour. It's a popular dish in Gujarati cuisine, known for its light, fluffy texture and subtle sweetness. Gujarati dudhi na thepla also make a great travelling snack, as they stay well for a couple of days without refrigeration and also beautifully complement a hot cup of masala tea. When you anticipate a busy fortnight, you can make a large batch of theplas and keep them in stock and relish with green chutney, curds and chunda or batata chips nu shaak. Healthy lauki thepla is a nutritious and flavorful dish that is a great option for those looking for a healthy and satisfying meal. pro tips to make doodhi thepla: 1. Ensure the lauki is grated finely for even distribution in the batter. 2. Add water gradually only if needed as the grated bottle gourd when mixed with flour will release excess moisture and the dough will become sticky. 3. Instead of oil you can cook theplas using ghee for richer flavour. Enjoy doodhi thepla recipe | Gujarati dudhi na thepla | healthy lauki thepla | bottle gourd thepla | with detailed 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!

methi khakhra | whole wheat methi khakhra | gujarati methi khakhra | fenugreek flat bread | with 20 amazing images. methi khakhra made of whole wheat, these whole wheat methi khakhra are a rich source of complex carbohydrates, protein and fibre. The sesame adds to the calcium quotient of this yummy gujarati methi khakhra while methi gives iron to build your haemoglobin stores. Keep a batch of these whole wheat methi khakhras in an airtight container, ready to munch when you are hungry, be it at home or in office. If i go out of town, methi khakhra is the perfect Indian travel food dry snack and remember to store you're healthy methi khakhra in an air tight container. methi khakhra, the all-time favourite Gujarati dry snack is enhanced with a sprinkling of powered spices and sesame seeds, which makes it an irresistible treat for your palate! It is easy to ask somebody to give up unhealthy snacks, but it is quite difficult to achieve the goal! Instead, try treating yourself and your family to healthy short-eats like this whole wheat methi khakhra which is so tasty that you will naturally lose your craving for junky snacks! Aside from methi khakhra check our collection of healthy khakhras and popular recipes like mini oats khakhra and masala khakhra. Enjoy methi khakhra | whole wheat methi khakhra | gujarati methi khakhra | fenugreek flat bread with detailed step by step photos given below.

whole wheat khakhra | Gujarati whole wheat khakhra | healthy whole wheat khakhra | with 14 amazing images. whole wheat khakhra, a famous Gujarati dry snack is made from whole wheat flour, salt, oil and water. The dough is rolled out and cooked on a tava with pressure applied till crisp. For a healthy quick snack idea, we like whole wheat khakhra as it is made out of 100% whole wheat flour. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in phosphorus which is a major mineral which works closely with calcium to build our bones. Gujarati whole wheat khakhras are are healthy, quick to make and go with curds, chutney, Jeera Aloo and Methia Keri, Koro Sambhar. Basically healthy whole wheat khakhra is a crispy version of Indian roti. Enjoy how to make whole wheat khakhra | Gujarati whole wheat khakhra | healthy whole wheat khakhra recipe with detailed step by step photos below.

bajra methi khakhra | bajra methi khakhra handmade | bajra methi khakhra made with khakhra press | with 30 amazing images Wholesome bajra methi khakhra made of bajra and whole wheat flour perked up with fenugreek leaves, green chilli paste, and so on, this snack is a perfect accompaniment for tea. The bitterness of methi is surprisingly very pleasant in this creation. It makes you smack your lips and reach for another khakhra! You can make these delicious bajra methi khakhras in bulk and store them in an airtight container to relish at home or even to carry along on a long journey! We have shown you how to make bajra methi khakhra recipe in 2 ways. First is bajra methi khakhra handmade and that is the traditional way to make it. However, the cooking and crispness is not uniform on the khakhra as there is a lot of human effort. Second is bajra methi khakhra made with khakhra press which makes the khakhra cook uniformly and crisply. If you make lots of khakhras at home, then we suggest you buy the khakhra press which is inexpensive. bajra methi khakhra recipe is healthy as its made of mainly bajra flour and methi leaves. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves. I prefer to make bajra methi khakhra at home as it is far more healthier. You are never sure of the quality of the flour used by small packaged food makers and also the quality of oil used. Street food tends to use oil which has been used multiple times which will affect your health. Enjoy bajra methi khakhra | bajra methi khakhra handmade | bajra methi khakhra made with khakhra press | with detailed step by step photos.

mooli muthia recipe | Gujarati mooli muthia | muli muthia | healthy snack recipe | mooli muthia is a steamed Indian snack from the land of Gujarat. Learn how to make muli muthia. These gujarati mooli muthia taste good with radish and radish leaves, while curds contribute to the flavour of this sweet, sour and spicy dish. Usually garlic combines well in muthias but those who do not like its strong flavour can reduce the quantity or even avoid it completely. With jowar flour as a base ingredient, these muli muthia are a good source of iron. They add in a good amount of fiber too. 5.9 g of fibre. This helps to keep your gut healthy and is good to prevent constipation. To make mooli muthia, combine the radish, radish leaves, besan, jowar flour, curds, coriander, lemon juice, ginger-green chilli paste, garlic paste, turmeric powder, fruit salt, salt and 2 tsp of oil in a deep bowl, mix well and knead into a soft dough using approx. 2 tbsp of water. Apply a little oil on your hands and divide the mixture into 2 equal portions. Shape each portion into a cylindrical roll. Arrange both the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes or till a knife inserted into the muthia comes out clean. Remove, cool slightly and cut into 25 mm. (1“) slices. Keep aside. For the tempering, heat the remaining 1 tsp of oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds. Add the muthia pieces and sauté gently on a medium flame for 1 to 2 minutes. Serve immediately. Making muthias of different varieties, as they are steamed and easy to make. Not only that, they are an ideal way to incorporate flours and vegetables in your daily diet. So muthias are a healthy snack recipe too! Tips for mooli muthia. 1. Make a soft dough, so muthias upon steaming are also soft. 2. Since the dough is soft, do not keep it. Immediately make cylindrical rolls and steam them. 3. After steaming and cooling, you can store them if you wish to. Further temper them when you want to serve. These muli muthia are a perfect treat with a cup of hot Masala Chai. Enjoy mooli muthia recipe | Gujarati mooli muthia | muli muthia | healthy snack recipe | with recipe and video below.

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.

cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with 19 amazing images. cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables is a simple fare which kids and adults both will take pleasure in enjoying as a breakfast. Learn how to make leftover rice pancakes. To make cooked rice pancakes, combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle. Cook on both sides, using ½ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 4 to make 9 more pancakes. Serve the cooked rice pancake immediately with green chutney. Here is a great way to convert last night’s leftover rice into a healthy breakfast! Indian rice pancake with vegetables are made with a batter of cooked rice bound together with besan. The addition of veggies brings in crunch along with nutrients while green chillies and coriander add a flavourful touch. The leftover rice pancakes with colourful veggies and a host of flavorful masalas is not only easy to make but also has melt-in-the-mouth delicate flavors. Serve it with coriander green garlic chutney for a filling breakfast that will keep you going for hours. If you like cooked rice pancakes, you can also try other leftover rice recipes like baby corn and capsicum rice and curd rice. Tips for cooked rice pancakes. 1. The batter for the pancakes should be thick enough to spread well. The quantity of the water depends on the quality of the flour used. So if the batter is too thick, add very little water. 2. If the batter has turned out to be slightly runny, then add 1 to 2 tbsp. of besan and mix well. 3. Carrot, cabbage and spring onions can be replaced with any greens like chopped fenugreek leaves or chopped spinach. 4. To make it gluten-free add rice flour or any other flour like ragi or bajra. 5. After spreading the batter in the beginning, let it cook for a while. Flipping it too early or too many times will result in breaking of rice pancakes. 6. Serving immediately is advised to enjoy its texture. Enjoy cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with step by step photos.

Ukado is an every popular homey remedy in Gujarat. The moment anybody in the house complains of indigestion or sore throat, somebody will bustle to the kitchen and prepare a cup of Ukado! Here, milk is boiled with beneficial ingredients like lemongrass, mint and ginger. Adding the ginger in a grated form helps its flavour to seep in really well. With the sprightly flavour of herbs like mint and lemongrass working together with the ginger, this beverage gets a super-duper taste and aroma, which will instantly make you feel better! Try other home remedies like Try other home remedies like the Mangalorean Tea and Honey Ginger Tea .

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.
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