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63 recipes


poha dhokla recipe | quick poha dhokla | instant poha dhokla | with 26 amazing images. Our poha dhokla recipe is a instant poha dhokla with no soaking and no fermentation required. poha dhokla is made from easily available ingredients like poha, sooji and curds. Feel like having dhoklas for breakfast? You can whip them up instantly by using beaten rice, which requires no soaking or fermenting. You can whip instant poha dhokla up instantly by using beaten rice, which requires no soaking or fermenting. These quick poha dhoklas also make a good tiffin option since they do not need reheating. Green chutney balances the not-so-spicy poha dhokla. Notes and tips on poha dhokla. 1. We have used approximately 3/4 cup of jada poha, also known as thick beaten rice, which will give us 1/2 cup of coarsely crushed poha. 2. Take a deep bowl and add the curd to it. Curd makes the poha dhokla soft and pleasant to eat. 3. Mix batter well with a whisk or a spoon till smooth. Using a whisk is better as it removes all the lumps easily. 4. To the batter, add the semolina. Semolina is also called sooji or rava. Rava acts as a binding agent here so that the dhokla doesn’t break away. 5. Just before steaming, add the fruit salt to the prepared poha dhokla batter. Fruit salt is sold in the market under the brand 'eno'. It is due to this ingredeint that that dhokla rises and becomes fluffy. 6. When the bubbles form, start mixing gently. It is important to not mix vigorously. If you do so, the fruit salt will lose all its power, and the dhoklas will not rise. Check out our other filling and tasty quick breakfast recipes like Jowar Upma , Rice and Cucumber Pancakes , Almond Banana Smoothie and many more. Learn to make poha dhokla recipe | quick poha dhokla | instant poha dhokla | with detailed step by step photos and video below.

chorafali | homemade chorafali recipe | choraphali recipe | Indian Diwali snack | with 22 amazing photos Chorafali also called as Chola dal fritters are irresistible deep-fried fritters can be made in bulk and stored in jars. So, they come in really handy when a hunger pang strikes and you feel like munching on something! Traditionally this Indian Diwali snack is made with chola dal flour. But since chola dal flour isn’t very easily available at most grocery stores, we have shown its modified version using besan and urad dal flour. You can make urad dal flour at home or buy it readymade. Homemade chorafali is a famous Gujarati jar snack made in most households during Diwali for sure. After kneading the dough of choraphali, you need to beat the dough very well using a mortar-pestle (Khalbhatta) so that the dough smoothens out before rolling and deep-frying. Knead it very well for at least 2 minutes continuously with enough force. Finally also remember to deep-fry only a slow flame or else the Choraphali will burn and may remain chewy. Cool it completely and relish it! Enjoy chorafali | homemade chorafali recipe | choraphali recipe | Indian Diwali snack | with step by step photos

Not one, but three nourishing flours! not one, but two nourishing greens. Really, nutrition and taste come as a package deal in this delectable snack. While the usual spices like ginger, green chillies and garlic feature in this recipe too, the highlight is the sesame seeds, which impart an interesting crunch to the muthias. Keep the muthias a little far away from each other in the microwave, or else they will stick to each other!

jowar dhani popcorn | healthy Indian jowar puffs popcorn | jowar dhani chivda with coconut and peanuts | with 16 amazing images. jowar dhani popcorn is a healthy Indian jowar puffs popcorn and much healthier than the tradition popcorn. Made from simple ingredients like jowar puffs, peanuts, dry coconut, coconut oil and Indian spices, makes jowar dhani chivda with coconut and peanuts a very healthy snack made during Holi. A pinch of asafoetida is added to give the chivda a very appetizing aroma. For the Gujaratis and Maharashtrians, Holi celebrations are incomplete without this crispy jowar dhani chivda with coconut and peanuts, which is made in large batches and enjoyed by adults and kids. Jowar dhani or jowar puffs are easily readily available in markets, yet some households prefer making it themselves. Jowar dhani is available in India during March and April which makes mark to the arrival of spring! Traditionally, the jowar dhani is puffed in a big pan full of sand with a sieve but you can also use a tava to puff it! Lets see why this is a called a healthy jowar dhani popcorn ? Jowar puffs are made from from jowar which is a complex carb and will be absorbed slowly in the blood stream and not cause a spike in insulin. Jowar and all Millets are rich in Potassium. We have used coconut oil to make healthy Indian jowar puffs popcorn. Coconut oil is a medium chain triglycerides (MCT’s). MCT's have shown to improve your brain and memory function, they also give a boost to your energy levels and improve your endurance and good for your heart. Please don’t use vegetable oil in this recipe as they tend to be processed oils which cause inflammation in the body. Kids will also love this healthy Indian jowar puffs popcorn as it has a popcorn-like mouth-feel. You can even pack it in a lunch box tiffin recipe as a snack for school or work. And you can also carry this along for munching, which makes it a perfect Indian travel dry food snack. Also, goes really well as an evening snack with a hot cup of masala chai. Other must-try chivdas in our collection include the Roasted Poha and Oats Chivda , Kolhapuri Bhadang Murmura and Khakhra Chivda. Learn to make jowar dhani popcorn | healthy Indian jowar puffs popcorn | jowar dhani chivda with coconut and peanuts | with detailed step by step recipe photos below.

wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku | with 38 amazing images. wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku has a very different flavour and mouth-feel, equally tasty but slightly softer than the normal rice flour chakli. Learn how to make Indian aata chakli. To make wheat flour chakli, place the whole wheat flour in a muslin cloth. Tie it tightly. Place it in hot steamer and steam for 15 minutes. Remove the flour from the muslin cloth and cool slightly, the whole wheat flour must have become hard. Break into small pieces and blend in a mixer till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and knead into a soft dough using enough water. Divide the dough into 2 equal portions. Take a portion of the dough and press it into a chakli “press” and cover it with the lid. Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat board or thali, working closely from the centre to the outside to get approx. 25 chaklis. Press the chaklis very gently with the back of a flat ladle. Repeat steps 8 to 10 to make 1 more batch of 25 chaklis. Heat the oil in a deep non-stick pan, deep fry the chaklis on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container. It is amazing and totally mind-boggling how changing just one ingredient in a recipe can give you something awesomely different! Well, in gehun ke aate ki chakli we have replaced rice flour with whole wheat flour, tweaked the proportions of the other ingredients slightly, and tried making chakli with the steamed dough. You will love the homely taste and melt-in-the-mouth texture of this Indian aata chakli. What lends a unique texture to this chakli is the steaming of the wheat flour in a muslin cloth, while the rest of the procedure remains the same as the other varieties of chakli. You need to buy a ‘chakli press’ from the market to make this wheat flour murukku. It comes with 10 to 12 types of moulds which can be used to make crunchy snacks like chakli, sev, gathiya etc. You can also try your hand at other jar snacks like the Methi Puri or Seedai. Tips for wheat flour chakli. 1. Ensure that you keep the wheat flour in a muslin cloth only as it is thin and will allow the flour to cook and harden. 2. Tie the muslin cloth with one to two ends of that cloth itself if possible. We suggest that you do not use a rubber band. There is a possibility that the rubber band might break or loosen due to the steam. 3. Keep the tied muslin cloth on a perforated plate in the steamer. 4. You need to be a little careful when deep-frying these chaklis though. Do not keep turning them often as they are soft and will break. Just move them around occasionally. Enjoy wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku | with step by step photos.

farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | with 32 amazing images. farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack is a perfect accompaniment to a cup of masala chai or coffee. Learn how to make Gujarati farsi poori. To make farsi puri, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using little water. Divide the dough into 24 equal portions and roll each portion into a 50 mm. (2”) diameter thick circle. Prick the puris all over using a fork. Heat the oil in a deep non-stick kadhai, and deep-fry a few puris at a time, on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper. Cool completely and store them in an air-tight container. For Gujaratis, Diwali is incomplete without farsi poori. This deep-fried dry snack has evergreen fanfare, and you will understand why if you just try it once. It is quite often sent to each other’s house during Diwali. It is soft but yet crispy. This Indian farsi puri Diwali snack is made with common ingredients and is easy to make, but it has a melt-in-the-mouth texture because of the addition of semolina and ghee to the plain flour dough, and a lingering flavour contributed by black pepper. While we have made it with maida as the base ingredient, some people also prefer to use equal proportion of maida and wheat flour. Tips for farsi puri. 1. You can also add little roasted cumin seed powder. 2. Always measure the ghee after it is melted. 3. Do not roll the puris thinly, it should be little thick. 4. These puris should be stored in an air-tight container, stays good for at least 10 days. These puris can be carried for picnic, travelling or even taken to work. Enjoy farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | with step by step photos.

methi muthia | Gujarati methi muthiya | deep fried methi muthia | with 24 amazing images. Gujarati Methi Muthia are fist-shaped deep-fried snacks made from a dough of whole wheat flour and besan, flavoured excitingly with methi, sugar and spices. The tongue-tickling flavour and exciting crunch of deep fried methi muthi make them very versatile – they can be enjoyed plain or added to dals, kadhis, gravies and even rice dishes to enliven a meal! These Methi Muthia are used in the popular traditional Gujarati recipe Oondhiya and also in Sprouted Curry with Methi Muthia. Enjoy how to make Methi Muthia | deep fried methi muthia | Gujarati methi muthiya | recipe with detailed step by step photos and video below.

how to make khichiya papad recipe | Indian style khichiya papad | easy rice khichiya papad | rice papad | with 17 amazing images. how to make khichiya papad recipe is a famous snack also served as an accompaniment to Indian meals. Learn how to make easy rice khichiya papad. Even those who are used to buying papads from the neighbourhood store will now shift to homemade ones after they try this easy rice khichiya papad! Made of rice flour, these are perked up with taste enhancers like green chillies and cumin seeds. The speckled effect of cumin seeds upon rolling is quite interesting as its flavour. To make how to make khichiya papad, boil 1½ cups of water, in a deep non-stick pan, add cumin seeds, ginger and chilli paste, soda-bi-carb and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the rice flour gradually and mix well and cook on a medium flame for 1 minutes using a wooden spoon, while stirring it continuously. Cover it with a lid and keep aside for 15 minutes. Transfer the mixture in a deep bowl and knead it well. Add oil, and knead again till smooth and soft. Divide the dough into 18 equal portions. Grease the rolling board with little oil and roll each portion of the dough into a 125 mm. (5”) thick diameter circle. Once all rolled, place it on a sheet of butter paper at regular intervals and allow it to dry under the fan for 8 hours or till it is dried completely and become hard. Store it in an air-tight container and use as required. These Indian style khichiya papad can be dried under the fan itself. Not requiring sun-drying, it can be made in any season! It is also an easy recipe that makes use of very common ingredients. Follow these easy instructions to make rice papad and surprise your family with authentic homemade papads. You can use these papads to make a tongue-tickling snack like Masala Khichiya Papad. Topped with cucumber, tomatoes, onions and other chaat ingredients like chutney, sev, coriander and chaat masala, this masala khichiya papad is served on the streets of Mumbai’s ‘kahu gallis’. People of all ages enjoy it with great enthusiasm. Tips for How To Make make khichiya papad. 1. At step 2, after adding rice remember to mix it continuously to get a smooth lump free mixture. 2. Make sure you do not roll the papad very thinly because it will crack after drying. 3. Store in an air-tight container only after they are completely dry. Enjoy how to make khichiya papad recipe | Indian style khichiya papad | easy rice khichiya papad | rice papad | with step by step photos below.

tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya | with 26 amazing images. tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya is a dry snack made in most Gujarati households. Learn how to make Gujarati tikha gathiya. To make tikha gathiya, combine all the ingredients in a big bowl and mix well. Mix well using your hands so as to break the lumps and knead into a semi-soft dough using water. Grease your hands using a little oil and knead the dough once again to smoothen it lightly. Grease a “sev press” (along with its lid and gathiya plate) using a little oil, press the dough into it and cover it with the lid. Heat the oil in a deep non-stick pan, place the “sev press” above the hot oil (at a little distance) and turn the handle of the “sev press” so that half of the dough is forced out of the gathiya plate and drops directly into the oil. Move the “sev press” in a circular motion while turing the handle of the “sev press” in a circular motion at the same time. Deep-fry the gathiya on a slow flame, till they turn light brown in colour and crisp while turning them at intervals. Drain on an absorbent paper. Repeat to make more gathiya in one more batch. Cool completely and serve or store in an air-tight container. Use as required. Gathiya is a classic deep-fried savoury snack, which is made of gram flour flavoured with ajwain. This version of the ever-popular tea-time snack also uses a dash of chilli powder to make it a little more spicy. The aroma of carom seeds and the mild spiciness of chill powder are very enjoyable, and linger on your palate for some time. Making teekha gathiya is easy and doesn't take too much time. On your first try, you will also get the hang of the right way to move the sev press while pressing it. Make a batch of spicy gathiya jar snack for Diwali and store it in an airtight container, so you can serve it to your guests during festivals, with a cup of masala chai. Remember to cool it well before storing, as even slight warmth can alter its pleasing crunchiness. Tips to make tikha gathiya. 1. Make sure the dough is not very soft and it semi-soft, always add water little by little. 2. The sev press should be greased well. 3. Always deep-fry on a slow flame or else they will get burnt easily and yet be uncooked. 4. Store in an air-tight container, it last good for atleast 10 days. Enjoy tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya | with step by step photos.

baked buckwheat puri recipe | healthy kuttu ki puri | Indian buckwheat poori | low salt recipe | with 17 amazing images. baked buckwheat puri recipe | healthy kuttu ki puri | Indian buckwheat poori | low salt recipe is a non-fried snack for all health conscious. Learn how to make healthy kuttu ki puri. To make baked buckwheat puri, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 20 equal portions. Roll out each portion into a 50 mm. (2”) diameter circle using very little flour for rolling. Arrange them on a greased baking tray and prick each puri with a fork at regular intervals. Bake in a pre-heated oven at 200°C (360°F) for 15 minutes. Cool slightly and serve or store in an air-tight container and use as required. Who doesn’t like puris? It is a hard blow to puri–lovers when doctors tell them to go on a diet that omits deep-fried foods. Here is an awesome baked buckwheat puri, which lets you have fun hand-in-hand with a cartload of health benefits too. We have used buckwheat to make this healthy snack as it helps to manage blood sugar and cholesterol levels better. This native grain - buckwheat is a good source of manganese, which helps our body to produce the enzymes needed to build strong bones. The fact that it is a complete protein makes it apt for athletes too. What’s more, weight-watchers can also munch on this healthy kuttu ki puri at tea-time, or to replace unhealthy deep-fried snacks in their lunch dabba. This tasty Indian buckwheat poori is not only perfectly spiced and of the right crispness, but also have restricted quantity of salt which makes them suitable for a high BP diet too! Try other low salt recipes like Low Salt Green Pea and Basil Soup and Nourishing Khichdi. Tips for baked buckwheat puri. 1. The dough should be stiff to get crisp puris. 2. Buckwheat dough can be a little troublesome to roll, so you can pat it between your palms or roll it between plastic sheets. 3. Ensure to uniformly prick each puri so the puri bakes well. 4. Remember to cool the puri before storing as slight warmth might make the puri soggy. Enjoy baked buckwheat puri recipe | healthy kuttu ki puri | Indian buckwheat poori | low salt recipe | with step by step photos.

baked whole wheat puri recipe | whole wheat masala puri | healthy baked papdis | with amazing 18 images. Weight watching and looking for a jar snack to munch on? We have got you an ideal recipe which is baked whole wheat puri’s which you can relish being guilt-free. Appetizingly tasty, these Baked Whole Wheat Puris make a healthy and filling snack for kids – but sure to be enjoyed by adults too. These scrumptious whole wheat crispies have a lingering taste, thanks to simple, readily available spice powders. The procedure to make baked whole wheat puri is easy and there is no time-consuming deep-frying to be done either, so this is practically a no-fuss recipe that you can make any time. We have made baked whole wheat puri with basic and minimum of ingredients! The recipe is super easy, you can baked this crispies along with your kids!! To make healthy baked puris, combine whole wheat flour, turmeric, chili powder, coriander-cumin seed powder, oil and salt. Mix it by rubbing between your fingertips till everything is incorporated well and resembles a crumble like texture. Knead into a stiff dough using enough water. Divide and roll into small circles. Prick them with a fork and place on a greased baking tray. Pricking ensures that the puri won’t puff up and you will get crispy puri after baking. Bake it in a pre-heated oven at 180°C (360°F) for 18 to 20 minutes. Flip healthy baked puri after 10 minutes. You may take a longer time depending on the thickness of the healthy baked papdis so keep an eye after as the edges tend to burn easily. Cool the baked puris and store in an air-tight container. Prepare a whole batch and store whole wheat masala puri in a jar, to enjoy any time your palate craves for a tasty treat! You can also use it innovatively to make other snacks – lace it with chutneys and top it with tomatoes and onions, or crush it and make a chaat out of it! I usually make chaat using baked puris! Also, you can carry it along in a dabba while travelling to work or even outside town. You can indulge in baked puri with a cup of piping hot tea and you can even pack it in the school snack box for your kids!! You can also try other healthy baked snack recipes like Baked Sev and Baked Tortilla Chips. Enjoy baked whole wheat puri recipe | whole wheat masala puri | healthy baked papdis | with detailed step by step recipe photos below.

baked methi puri recipe | healthy crispy methi puri | Indian baked whole wheat methi puri | healthy tea time snack | with 26 amazing images. baked methi puri recipe | healthy crispy methi puri | Indian baked whole wheat methi puri | healthy tea time snack is a crunchy jar snack with a touch of nourishment. Learn how to make healthy crispy methi puri. To make baked methi puri, combine all the ingredients in a bowl and knead into a stiff dough using enough water. Keep aside for 10 to 15 minutes. Divide the dough into 20 equal portions. Roll out each portion into a circle of about 75 mm. (3") diameter and prick all over using a fork. Grease a baking tray using oil, place 10 to 12 puris at a time on it. Bake in a pre-heated oven at 180°C (360°F) for 18 minutes or till the puris are crisp and golden brown in colour, while turning them once in between after 9 minutes. Repeat steps 4 and 5 to bake the remaining puris. Cool and serve or store in an air-tight container. Crispy and crunchy jar snack in the evening is a pleasure to munch on. And if you have a delectable healthy tea time snack, it's like icing on the cake. These Indian baked whole wheat methi puri has the goodness of fibre rich wheat flour along with fenugreek leaves minus the oil for deep-frying. Minimal usage of oil makes this healthy crispy methi puri enjoyable to eat without the guilt of indulging in the original fried version of puris. These baked puris moreover provide some iron and calcium in your diet. These make a great snack for pregnant women and can also easily find place in a low calorie diabetic menu as well. You can also try baked puris like jowar onion puris recipe and baked masala puri recipe. Tips for baked methi puri. 1. Store Indian baked whole wheat methi puri in an air-tight container. 2. Prick each puri evenly with a fork at regular intervals. Pricking ensures that the puri won’t puff up and you will get crispy puri after baking. Enjoy baked methi puri recipe | healthy crispy methi puri | Indian baked whole wheat methi puri | healthy tea time snack | with step by step photos.

nachni sesame khakhra recipe | nachni til khakhra | homemade ragi khakhra | healthy tasty nachni khakhra | with 42 amazing images nachni sesame khakhra is a jar snack which can be relished at any time of the day. Learn how to make healthy tasty nachni khakhra. Nachni flour is also a healthy choice for diabetics and those with heart problems. This is because it is brimming with fiber which helps manage blood sugar and cholesterol levels. These healthy tasty nachni khakhra are good in between meal options as compared to the fried snacks loaded with calories and fat. 1 to 2 khakhra is the suggested serving size. To make nachni sesame khakhra, combine all ingredients in a bowl and knead into a firm dough, using enough warm water. Keep aside for 10 minutes. Knead again using ¼ tsp of oil and divide it into 8 equal portions. Roll out each portion into a 150 mm. (6”) diameter thin circle, using a little wheat flour for rolling. Heat a non-stick tava (griddle) and cook each khakhra on a slow flame using ¼ tsp of oil till pink spots appear on both the sides. Continue cooking the khakhra on a slow flame, while pressing with a folded muslin cloth till it turns crisp and brown on both the sides. Serve nachni sesame khakhra immediately or store in an air-tight. Our bones lose calcium as we age, and therefore a calcium-rich diet is extremely important to help regain the bone strength. Nachni or ragi is rich in calcium and including it as part of the daily diet helps build strong bones. These homemade ragi khakhra are enjoyable to eat and they also help ‘up’ your calcium and phosphorus levels! Each khakhra makes up 10% of the day's calcium and phosphorus requirement. Pregnant women who need enough calcium through the nine months of gestation can also opt for thesenachni til khakhra . These khakhras are a good option for moms-to-be who often face nausea and vomiting as a dry snack as a wise choice then. Infact, these khakhras are a nourishing choice for growing kids’ tiffins as well. Tips for nachni sesame khakhra. 1. Since the khakhras are cooked with minimal oil, cooking on a slow flame is a must to avoid burning. 2. As a healthy alternative, you can substitute ragi flour with jowar flour or bajra flour. Enjoy nachni sesame khakhra recipe | nachni til khakhra | homemade ragi khakhra | healthy tasty nachni khakhra.

corn flakes chivda recipe | cornflakes chivda for Diwali | dry snacks for tiffin | Indian makai chivda jar snack | with 36 amazing images. corn flakes chivda is a sweet and salty jar snack often packed in a tiffin box for a short break. Learn how to make Indian makai chivda jar snack. This cornflakes chivda for Diwali also enlivens festive mood. Made with basic ingredients like corn flakes, peanuts, chana Dal, chilli powder and sugar, it is ready in 20 minutes. So you need not worry about a big shopping list nor you need to spend too much time in the kitchen delivering something delicious! To make corn flakes chivda, heat the oil in a deep non-stick kadhai, add little corn flakes at a time and deep-fry till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside. In the same deep non-stick kadhai, add the peanuts and deep-fry till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside. In the same deep non-stick kadhai, add the roasted chana dal and deep-fry till they turn golden brown in colour from all the side. Drain on absorbent paper and keep aside. Combine the fried corn flakes, peanuts, chana dal and all the remaining ingredients in a deep bowl and toss well. Kids love corn flakes. Why not send it as a surprise treat in their snack box, in a dry and savoury form? In this innovative dry snacks for tiffin, crisp-fried corn flakes are combined with crunchy peanuts, chana dal and spice powders to make a really exciting snack, which can be stored in an air-tight container for a few days. You can send it to school for a short break, as an accompaniment to their tiffin, or serve it as an after school or between-play hunger chaser. Also pack some chana chaat in another tiffin for a perfect short break combo. Tips for corn flakes chivda. 1. Do not use cornflakes which we use as a cereal and have with milk. 2. It can be carried for picnics, to work. 3. It stays fresh in an air-tight container for atleast 10 to 15 days.4. Do not deep-fry the raw cornflakes on a very high flame as they will get burnt easily. Also do not deep-fry to many cornflakes at a time as they need space to expand. 5. Dry coconut is used , do not use fresh coconut slices. 6. Always remember to keep powdered sugar ready before deep-frying the ingredients. Enjoy corn flakes chivda recipe | cornflakes chivda for Diwali | dry snacks for tiffin | Indian makai chivda jar snack | with images and video below.

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.
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