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.
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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 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. vegetable rice cake using idli batter recipe | Gujarati rice handvo | leftover idli batter recipe | instant Indian breakfast | with 29 amazing images.
vegetable rice cake using idli batter recipe | Gujarati rice handvo | leftover idli batter recipe | instant Indian breakfast is a quick fix dish to make and serve when you are in a hurry. Learn how to make Gujarati rice handvo.
To make vegetable rice cake using idli batter, combine all the ingredients, except the fruit salt, in a deep bowl along approx. With 2 tbsp of water and mix well. Keep aside. Just before making the rice cake, sprinkle the fruit salt and 2 tsp of water over the batter. When the bubbles form, mix gently. Divide the batter into 2 equal portions and keep aside.
Heat 2 tsp of oil on a non-stick tava (griddle), add ½ tsp sesame seeds, ¼ tsp carom seeds, ¼ tsp mustard seeds, ¼ tsp cumin seeds and ¼ tsp asafoetida. When the seeds crackle, pour 1 portion of the batter on the tava and spread the batter evenly in a circular motion using big spoon. Cover with a lid and cook on a medium flame for 3 to 4 minutes or till it is golden brown in colour from both the sides. Repeat steps 4 to 6 to make 1 more vegetable rice cake using idli batter. Serve the vegetable rice cake using idli batter immediately with green chutney.
Gujarati rice handvo is made with Idli batter to which with carrots, cabbage, doodhi are added. Then fruit salt is added and the batter is cooked with an aromatic tempering on a non-stick tava to make a delectable snack.
While it is easy to make, this leftover idli batter recipe, it can also be made a bit more exciting by adding other colourful veggies like corn or green peas and cutting into exciting shapes. Let your imagination run wild!
Serve this instant Indian breakfast with green chutney. Besides the regular idlis, try other recipes using idli batter like Dhokla Sushi with Bell Peppers, Stuffed Potato Idli, Instant Handva and Mini Cheese Uttapa.
Tips for vegetable rice cake using idli batter. 1. You can also make idli batter at home. 2. Never mix the batter vigorously after adding fruit salt, the air trapped would escape resulting into thick, non-fluffy cakes. 3. Always cover and cook the vegetable rice cake. This is necessary for uniform cooking.
Enjoy vegetable rice cake using idli batter recipe | Gujarati rice handvo | leftover idli batter recipe | instant Indian breakfast | with step by step photos. bread dhokla recipe | instant bread dhokla | Gujarati bread dhokla | with 21 amazing images.
The bread dhokla is a quick-fix dhokla that is easy, convenient and tasty. Made with a batter of bread crumbs and rava perked up with the usual flavour-givers like green chillies and ginger, the Gujarati bread dhokla tastes so good and so much like the authentic dhokla that nobody can guess that it is made of bread unless you tell them.
Some dhokla batters need grinding and fermentation while some are quick and need to fermentation and grinding. You can steam then and even microwave. We have got you a super quick and easy recipe which is an instant bread dhokla!
A traditional tempering adds to the authenticity of the bread dhokla making it very appealing. Make sure you serve instant bread dhokla immediately with green chutney to enjoy the nice, soft texture.
This recipe does not require any fermenting time so bread dhoklas are an amazing option for quick breakfast or evening snack.
Tips on instant bread dhokla recipe. 1. Just before steaming, add the fruit salt and add 2 tsp of water over it and mix gently. Don’t mix it vigorously, just gently fold in so, that the air bubbles do not escape. Fruit salt provides a spongy texture. 2. Ensure that after adding the fruit salt to the batter, pour it immediately in the thali and don’t let the batter sit idle for long. 3. To check whether the bread dhoklas are steamed perfectly, insert a knife or toothpick in it and check if it comes out clean. If it does not, then steam for another 2-3 minutes.
The recipe is not a complex one and can be easily made. You can also make bread dhokla if guests are coming over and you are looking for something simple.
You can also try other dhokla recipes like the Methi Moong Dal Dhokla or Instant Corn Dhokla.
Learn to make bread dhokla recipe | instant bread dhokla | Gujarati bread dhokla | with detailed step by step recipe photos and video below. soya khaman dhokla recipe | instant soy khaman dhokla | folic acid and protein rich dhokla | with 30 images.
soya khaman dhokla is a nice Gujarati snack to have for your kids too. Learn how to make instant soy khaman dhokla.
soya khaman dhokla brings a healthy twist to the traditional favourite by combining soya flour with the gram flour used to make the batter. This peps up the iron content of this desi snack.
Remember that the consistency of the batter and perfection in tempering are two keys to the success of instant soy khaman dhokla, so pay attention to these aspects.
We have used soya flour in soya khaman dhokla as it has lots of protein, iron and folic acid which increases our haemoglobin levels.
To check if your soya khaman dhokla is cooked properly, insert a toothpick into the dhokla and see if it comes out clean.
Enjoy soya khaman dhokla recipe | instant soy khaman dhokla | folic acid and protein rich dhokla | with step by step photos. chola dal dhokla recipe | Indian palak chola dal dhokla | healthy chola methi na dhokla | split cow pea dhokla | with 24 amazing images.
chola dal dhokla recipe | Indian palak chola dal dhokla | healthy chola methi na dhokla | split cow pea dhokla is a healthy pick-me-up snack with an attractive hue and pleasing taste. Learn how to make Indian palak chola dal dhokla.
To make chola dal dhokla, combine the chola dal, spinach, fenugreek leaves, dill leaves and ginger-green chilli paste and blend in a mixer to a smooth paste using ½ cup of water. Transfer it in a deep bowl, add the asafoetida and salt and mix well. Just before steaming, add the fruit salt and 2 tsp of water over it and mix gently. Pour batter into a 175 mm. (7") diameter greased thali and spread it in a circular motion to make an even layer. Steam the dhoklas in a steamer for 12 minutes or till the dhoklas are cooked. Cool slightly and cut it into 18 square pieces. Serve immediately garnished with coriander.
Loaded with greens, this quick and easy healthy chola methi na dhokla gives you a burst of nutrients – fibre, vitamin A and proteins. We have made use of chola dal, which is not so commonly used in everyday cooking despite being so healthy. Together with greens like spinach, fenugreek leaves and dill, it makes a very, very tasty snack.
With 132 calories per serving (4 to 5 pieces), this Indian palak chola dal dhokla can be included in a diabetic, healthy heart and obesity diet. You can also pair it with a bowlful of nourishing vegetable and basil soup to make a light dinner.
Be generous with the garnish of coriander leaves as it gives the split cow pea dhokla a flavourful and aromatic boost. You can also try recipes like Moong Dal Dhokla, Mixed Fruit Chaat and Sprouts Dhokla.
Tips for chola dal dhokla. 1. Add the fruit salt just before steaming, else the dhokla might not turn fluffy. 2. Remember to cool the dhoklas before cutting into pieces. This is necessary to get uniform pieces.
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toovar methi na dhokla is a healthy Gujarati farsan with no fermentation required. Learn to make tuvar dal dhokla.
toovar methi na dhokla looks so smart that it literally lures the diners to try it! and, once they try it, they just cannot stop with one because it is so tasty.
The liberal use of chillies makes it appealing to spice lovers, while the goodness of toovar dal and methi makes tuvar dal dhokla a must to the health-conscious as well.
However, don’t underestimate this toovar methi na dhokla recipe — does needs a bit of practice to perfect it!
Toor dal is rich in proteins, the building block of good health. High in fiber, diabetic and heart friendly. So go ahead and enjoy tuvar dal dhokla without any guilt.
Enjoy toovar methi na dhokla recipe | tuvar dal dhokla | healthy Gujarati arhar fenugreek leaves dhokla | with step by step photos.
cabbage dhokla recipe | patta gobi dhokla | Indian gobi ka dhokla | quick healthy snack | with 35 amazing images.
cabbage dhokla recipe | patta gobi dhokla | Indian gobi ka dhokla | quick healthy snack is a tasty Indian snack enjoyed by people of all ages. Learn how to make patta gobi dhokla.
To make cabbage dhokla, combine the besan, cabbage, curds, chilli powder, a pinch of asafoetida, coriander-cumin seeds powder, turmeric powder and salt with approx. ½ cup of water in a deep bowl and mix very well to form a batter of dropping consistency. Just before steaming, add the fruit salt to the batter and sprinkle 2 tsp of water over it. When the bubbles form, mix gently. Pour the batter into a greased 175 mm. (7”) diameter thali and steam in a steamer for 10 minutes. Keep aside to cool slightly. Heat the oil in small non-stick pan and add the mustard seeds, curry leaves and another pinch of asafoetida. When the seeds crackle, add the sesame seeds and mix well. Pour this tempering over the dhoklas. Cut into equal sized square pieces. Serve immediately garnished with coriander.
Tasty and fluffy dhokla is always known to be a versatile dish, which can be prepared with varied flours and by adding additional ingredients like veggies, corn, etc. This scrumptious Indian gobi ka dhokla stands out from others in the equal use of grated cabbage and besan in the batter, an interesting move that adds a lot of crunch to the fluffy dhokla!
You will enjoy this multi-textured patta gobi dhokla, flavoured with a traditional, aromatic tempering of mustard seeds, curry leaves and sesame seeds when served with green chutney.
Besan in this quick healthy snack is a good source of protein, which pairs with fibre from cabbage and adds a satiety value. It also helps to boost metabolism and aid in weight loss. 2 to 3 pieces is the recommended serving size for diabetics, heart and weight-watchers to manage blood sugar and cholesterol levels.
Tips to make cabbage 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 cabbage dhokla recipe | patta gobi dhokla | Indian gobi ka dhokla | quick healthy snack | with step by step photos. palak methi dhokla recipe | Gujarati palak methi dhokla | steamed snack | spinach dhokla | with 23 amazing images.
palak methi dhokla is a wholesome snack which is sure to enjoyed as a family treat. Learn how to make Gujarati palak methi dhokla.
A batter of chola dal is fortified with tasty palak, fenugreek leaves and cooked into yummy spinach dhokla that have a tempting aroma and nice flavour.
To make palak methi dhokla, soak the chola dal in enough water. Drain and combine with ¾ cup of water and blend in a mixer till smooth. Transfer the mixture into a deep bowl, add the spinach, fenugreek, oil, ginger-green chilli paste, asafoetida and salt and mix well. Just before steaming, sprinkle the fruit salt and add 2 tsp of water evenly over it. When the bubbles form, mix gently. Pour half the batter immediately into a greased 175 mm. (7") diameter thali and shake the thali clockwise to spread it to make an even layer. Steam for 10 to 12 minutes or till the dhoklas are cooked. Cool slightly and cut into equal pieces. Serve palak methi dhokla immediately with green chutney.
Since spinach and fenugreek leaves are used in this steamed snack, it also imbibes the characteristic flavour of fenugreek, which is very appetizing.
A dash of green chilli paste boosts the flavour of the gujarati palak methi dhokla even more, making it a super-hit dhokla that everyone will love.
Tips for palak methi dhokla. 1. You can use any of the greens like spinach and fenugreek also. 2. Add the fruit salt, just before steaming, else you won’t get spongy dhokla. 3. Choose a thali which has slight height so the dhoklas can puff up easily.
You can also try other non-fried snacks like Patra and Non Fried Pakodi Chaat.
Enjoy palak methi dhokla recipe | Gujarati palak methi dhokla | steamed snack | spinach dhokla | with step by step photos and video below. instant rice dhokla recipe | leftover rice dhokla recipe | leftover rice snacks | with 27 amazing images.
instant rice dhokla is the all-time favorite Gujarati snack made with rice flour, suji and mild spices, dhokla is the perfect dish to enjoy with your cup of tea. Learn how to make instant rice dhokla recipe | leftover rice dhokla recipe | leftover rice snacks |
leftover rice dhokla is an easy and instant dhokla recipe that can be prepared within minutes without much hassle. It is made with leftover rice, rava, vegetable, and regular spices.
This leftover rice dhokla recipe is the best way to use leftover rice rice to make this delicious snacks with a little planning, breakfast or dinner can be made it quickly. Do try this!
Tips to make instant rice dhokla: 1. You can also add grated vegetables of your choice like carrot, dudhi. 2. You can also add curry leaves in the tempering. 3. Instead of fruit salt you can add baking soda.
Enjoy instant rice dhokla recipe | leftover rice dhokla recipe | leftover rice snacks | with detailed step by step photos.