nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | with 18 amazing images
nylon khamman 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!
These Gujarati nylon khamman dhokla are so soft and spongy that the reference to nylon is really apt! What is more, this recipe is also very easy to implement if you follow these simple instructions properly and practice it a bit. The addition of fruit salt to the batter, and water to the tempering, are the two main factors responsible for the super-soft and spongy nature of this dhokla. Temper just before serving, for the perfect “100/100”!
I would like to give you some tips/suggestions to make a perfect nylon khamman dhokla. 1. Add the lemon juice and salt to the dough. As this is a sweet and slightly sour dhokla, we add lemon juice. Alternately you can add citric acid (nimbu ka phool). The lemon juice (or citric acid) and fruit salt create a fizzy reaction which results in soft, spongy khaman. 2. Mix well using a whisk to get a smooth Nylon Khamman Dhokla batter. The batter will have to mixed very well as the sugar needs to dissolve properly. If you want you can keep the batter aside for 10-15 minutes till the sugar has properly dissolved. 3. Grease 175 mm. (7") diameter thali with a little oil. This is an important step because greasing helps the nylon khamman dhokla come out of the plate without breaking or sticking. 4. Just before steaming, add the fruit salt. This will react with the lemon juice to give a fluffy batter. 5. Gently mix the fruit salt in the batter till just mixed. Do not over mix the batter, it should be airy and fluffy like this! 6. Pour the tempering over the prepared dhoklas and spread it evenly. Make sure the dhoklas are warm when you pour the tempering or else they will not soak the water in.
Serve nylon khamman dhokla with green chutney.
Enjoy nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | with detailed step by step photos.
doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | with 25 amazing images.
doodhi muthiya is a fist-shaped steamed snack that's much-loved by the Gujaratis. Doodhi and onions when combined with an apt combination of semolina and flours like whole wheat flour and besan yield delicious dudhi na muthia.
Ingredients like ginger, green chillies and coriander give the Gujarati doodhi muthia a zesty flavour while a traditional tempering of mustard and sesame seeds gives it an appetizing aroma and awesome crunch. Enjoy the doodhi muthiya right off the steamer.
I would like to suggest some tips to make the perfect doodhi muthiya. 1. Then add grated and squeezed onions to doodhi, but this is optional, if you wish skip the onions. Grated cabbage, carrot are some other vegetables you can use. 2. Add the cumin seeds. These tiny seeds will enhance the taste of the muthias. 3. Then add sugar to the dough. Along with lemon juice the muthias will have a sweet and sour flavour for which the Gujarati cuisine is known for. 4. Then soda-bi-carb also known as baking soda. It aids in making the Gujarati doodhi muthia soft. 5. Add some water if needed and mix to form a soft dough.Traditional recipe does not use water and uses the water from the vegetables to form the dough for dudhi na muthia.
Serve steamed lauki muthia with green chutney.
Enjoy doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia with detailed step by step photos.
veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with 63 amazing images.
veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos is a steamed snack often served with momos chutney. Learn how to make Indian vegetable momos.
To make veg momos, first make the dough. Combine the plain flour, oil and salt in a deep bowl and knead into a semi-soft dough using enough water. Cover the dough with a damp muslin cloth or lid and keep aside for 10 minutes. For the stuffing, heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the onions, carrot, capsicum and cabbage, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the vinegar, soy sauce, salt and pepper, mix well and cook on a medium flame for a few seconds. Add the spring onion greens. Keep aside.
Then to make Indian vegetable momos, divide the dough into 22 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and place 1 tbsp of the prepared filling in the centre of the circle. Hold it on your palms, fold the two sides and pinch them. Fold the other open side and pinch it again so as to form a crescent shape. Steam 6 momos in a greased steamer for 10 to 12 or till they are cooked. Repeat steps 2 to 4 to steam the remaining momos. Serve immediately with momos chutney and mayonnaise.
A snack that has become almost synonymous with Chinese cuisine, restaurant style momos are made of a plain flour cover filled with sautéed veggies. An apt combination of garlic, ginger, green chillies, vinegar and soy sauce flavours the vegetable mixture, and the outcome is simply tongue-tickling!
Traditionally, Chinese style veg momos are steamed in bamboo baskets, but you can also cook them in a regular steamer or cooker, the way you make dhoklas or idlis. They are a popular street food in China and in north east India.
You can innovate on this Indian vegetable momos by adding other veggies or bean sprouts to the filling, but make sure you choose colourful, juicy and crisp veggies to achieve the right appearance and to get the mild crunch that makes momos so enjoyable! Serve along with Vegetable Chow Mein and Chinese Fried Rice.
Tips to make veg momos recipe. 1. You can use veggies of your choice such as grated paneer or finely chopped French beans. 2. Grease the steamer before steaming momos or else it will stick and tear. 3. Do not over steam momos otherwise the covering will become chewy. 4. Cover the momos with a damp muslin cloth after shaping them to avoid drying. 5. Make sure you remove the momos after cooked from the steamer using tongs to avoid them from breaking. 6. Do not use too much flour while rolling to avoid dry and hard momos. 7. Make sure the dough is semi soft as mentioned in the recipe or else the momos will break while shaping them. 8. The stuffing should be semi dry or dry to avoid them from turning soggy while shaping the momos. 9. Serve immediately or else it will turn chewy.
Enjoy veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with step by step photos.
amiri khaman recipe | Gujarati sev khamani | Surti sev khamani | with amazing 20 images.
Amiri khaman is nothing but a spicy tea-time snack made of crumbled khaman dhoklas tempered with garlic and mixed with pomegranate seeds and coconut. If you have leftover khaman dhokla's it would be a bonus as it would make the process quicker and easier to make Surti sev khamani.
Making khaman dhokla is not at all a task, the recipe is very simple and luscious. We have given the recipe of khaman dhokla at the bottom of the page and is the main part of the amiri khaman recipe. To make khaman dhokla, combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.Just before steaming, add the fruit salt and mix lightly.Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Add ½ cup of water and mix well.Pour the tempering over the prepared dhoklas and spread it evenly. Wait for 5 minutes so that the water is absorbed completely. Use this khaman dhokla to make amiri khaman.
Further to make amiri khaman recipe, crumble the dhoklas in a bowl, you can even get ready made khaman dhokla's that are easily available in the market. Next, heat the oil in a kadhai and add the mustard seeds. When the seeds crackle, add the garlic, you can even use garlic paste and if you like your food spicy add green chillies. Next, add asafoetida and sauté on a medium flame for a few seconds. Pour this tempering over the crumbled khaman dhokla and mix well. Add the sugar, pomegranate seeds which would not only add sweetness but also give a mouthfeel, coriander and coconut and mix well. Just before serving Surti sev khamani, add the sev.
Why, we can even say that this recipe was invented with the intention of making good use of leftover khaman dhoklas! Serve Gujarati sev khamani garnished with sev and relish the unique flavour of this quick recipe. Those who do not like garlic can omit it.
Here are some more Gujarati farsan recipes like Doodhi Muthia, Rice Panki, Dakor na Gota, Damni Dhokla , Ghughra and Khandvi that can be had as a snack or as a side dish to complement the main course.
Enjoy amiri khaman recipe | Gujarati sev khamani | Surti sev khamani | with detailed step by step photos and video below.
khaman dhokla | Gujarati khaman dhokla | steamed, soft khaman dhokla | with amazing 20 images.
The Khaman Dhokla is an all-time favourite Gujarati street food that is served with peppy green chutney at tea time. It has an exquisite texture and appetizing flavour.
Khaman dhokla, a famous snack sold in every street of Gujarat, it is no longer restricted to that region -- it is readily available in every part of the country. Khaman Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite khaman dhokla is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry.
Making khaman dhokla is not at all a task, the recipe is very simple and luscious. To make khaman dhokla, combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter. Just before steaming, add the fruit salt and mix lightly.Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Add ½ cup of water and mix well. Pour the tempering over the prepared dhoklas and spread it evenly. Wait for 5 minutes so that the water is absorbed completely.Cut into pieces, garnish with coriander and coconut. Serve the Gujarati khaman dhokla immediately with green chutney.
People love these yummy steamed, soft khaman dhoklas as a breakfast, snack or as a farsan (savoury accompaniment.
We made khaman dhokla in a jiffy using besan, but it can also be made by soaking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhokla steamer or in a microwave oven like Green Peas Dhokla, Quick Microwave Khaman Dhokla, Makai Na Dhokla and Microwave Mug Dhokla.
These Khaman Dhoklas can be used to make variants like Amiri Khaman, Rasawala Dhokla and Pav Bhaji Dhokla.
Enjoy khaman dhokla | Gujarati khaman dhokla | steamed, soft khaman dhokla | with detailed step by step photos and video below.
amiri khaman in microwave recipe | sev khamani in microwave | quick amiri khaman | Gujarati amiri khaman in microwave | with 26 amazing images.
This quick amiri khaman is amiri khaman made in a microwave.
amiri khaman is nothing but a spicy tea-time snack or farsan made of crumbled khaman dhoklas tempered with garlic and mixed with pomegranate seeds and coconut. If you have leftover khaman dhokla's it would be a bonus as it would make the process quicker and easier to make Gujarati amiri khaman in microwave. Some people also refer to it as a type of Gujarati bhel.
Khaman Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite khaman dhokla is enjoyed as a starter, as a tea-time snack, or even for breakfast. It has an exquisite texture and appetizing flavour.
We have made the process of cooking fuss-free and quick by making amiri khaman in microwave. It is a popular savory Gujarati snack. You can even eat them for breakfast or as an evening snack with various chutneys like the green chutney, sweet chutney or the spicy garlic chutney. Also, you can serve it along a meal as a side dish.
This amiri khaman in microwave recipe is super quick and easy to make. You can quickly make this for an occasion or when you have guests walking in suddenly as it doesn’t take a while. The ingredients used in the recipe are easily available in the market and some of you might have all the ingredients available at home!
Tips on amiri khaman in microwave recipe. 1. Mix well to make a batter of pouring consistency. Adjust consistency of the batter using 1 to 2 tbsp of more water if required. Always use your hands while mixing the batter to break lumps of the besan, sugar and citric acid crystals. 2. When the bubbles form, mix gently and our amiri khaman batter is ready. If you stir vigorously, the bubbles will escape and the khaman will be dense and flat. 3. Pour half the batter into the greased microwave-safe container. Always fill up only 75% (height) of the dish. The dhoklas grow substantially in volume and become fluffy.
You can also pack amiri khaman in microwave recipe for your kid’s tiffin treat as it remains moist!
Serve sev khamani (in microwave) garnished with sev and relish the unique flavour of this quick recipe. Those who do not like garlic can omit it.
Here are some more Gujarati farsan recipes like Doodhi Muthia, Rice Panki, Dakor na Gota, Damni Dhokla, Ghughra and Khandvi that can be had as a snack or as a side dish to complement the main course.
Learn to make amiri khaman in microwave recipe | sev khamani in microwave | quick amiri khaman | Gujarati amiri khaman in microwave | with detailed step by step recipe photos and video below.
green moong dal dhokla recipe | healthy green moong dal dhokla | green moong dal vegetable dhokla | with 35 images.
green moong dal dhokla is a healthy Gujarati snack. Learn how to make green moong dal vegetable dhokla.
moong dal dhokla, is rich in zinc, folic acid, iron and protein. 4 dhoklas at 44 calories per dhokla make a super protein rich filling snack.
Adding veggies to healthy green moong dal dhokla further increases the fibre, folic acid and iron content substantially.
Tips for 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. Remember to grease the thali with ghee / oil so demoulding the fibre rich, protein rich, iron rich dhoklas becomes easier.
This suavely flavoured green moong dal dhokla, zero-oil, popular Guajarati farsan is great for people who are counting their calories. Devour this any-time snack with healthy green chutney, for that extra zing.
Enjoy green moong dal dhokla recipe | healthy green moong dal dhokla | fibre rich, protein rich, iron rich dhoklas | with step by step photos.
palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with amazing 28 images.
palak methi na muthia is a popular Gujarati steamed snack also called Gujarati palak methi muthia. Basic ingredients to make palak methi muthia are palak, methi, ginger green chilli paste, whole wheat flour and lots of Indian spices with a pinch of sugar to sweeten it.
For palak methi na muthia the saying goes “steam them, season them, and gobble them up!” you should ideally follow this process in quick succession. Serve the palak methi na muthia soon after steaming—as freshness ensures the greatest satisfaction as far as this dish goes.
Muthia's are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast. People also make muthia's with cabbage, moong dal, beetroot, dals and etc. We have made our muthia's with palak and methi further known as palak methi na muthia.
It does take a while to painstakingly clean and chop the spinach and fenugreek leaves for making the Indian spinach and fenugreek dumplings, but it is definitely worth the while.
Tips and notes to make the perfect palak methi na muthia. 1. After 5 minutes, squeeze out all the liquid by pressing the leaves between your palms. The squeezing helps to get rid of the bitterness from the fenugreek leaves. 2. Add semolina to provide the palak methi muthiyas with a nice grainy texture. 3. Both soda and oil help in making palak methi muthiyas softer. Many people even make use of curd (that helps in making soft muthia) to prepare dough but that decreases the shelf life of the palak methi muthia. 4. Keep proper distance between the rolls while placing them so they do not stick to each other on steaming.
I serve Indian spinach and fenugreek dumplings for breakfast and as snack and also sometimes as a side dish with lunch or dinner. If you do not have a dhokla steamer, you can steam the spinach fenugreek muthia in a pressure cooker without a whistle, microwave them or in a pan with little water and keep this sieve with muthiya in the pan and steam it by covering the pan with a lid. This recipe is a calcium rich healthy palak methi muthia.
Serve palak methi na muthia with mint chutney and piping hot cup of tea.
You can also try other muthias like Palak and Doodhi Muthia and Bajra Onion Muthia.
Enjoy palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with detailed step by step recipe photos 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.
cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice | with 28 amazing images.
cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice is a tongue tickling snack made with readily available ingredients. Learn how to make leftover rice idli.
To make cooked rice idli, combine the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 2 hours. Wash and drain well. Add the cooked rice and blend in a mixer to a smooth mixture using approx. 1½ cups of water. Transfer the mixture into a deep bowl, add the rice semolina and salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours.
After fermentation, mix the batter well once again and pour spoonfuls of batter into each of the greased idli moulds. Steam in an idli steamer for 10 minutes or till they are cooked. Repeat with the remaining batter to make more idlis. Allow the idlis to cool slightly and demould them. Serve hot with sambhar, coconut chutney and tomato chutney.
These super-soft idlis are made with a combination of readymade idli rava and cooked rice along with fluffy, wet-ground urad dal. It is easier to prepare this instant idli with cooked rice compared to the traditional one, as you need to soak wet-grind only the urad dal. It is also a relatively foolproof method that is sure to yield appetizingly white, bouncy South Indian soft idly from leftover rice.
However, since it makes use of cooked rice, it is not advisable to keep the fermented batter for more than a day or two. Serve the leftover rice idli with sambhar, coconut chutney and tomato chutney.
Tips to make cooked rice idlis. 1. You can use leftover rice but do not use basmati rice. 2. This a quick recipe apart from the fermenting, the blending is also very quick as it has only urad dal. 3. When you blend all make sure you then mix the batter very well with your hands before fermenting. 4. After fermentation make sure to mix the batter with a spoon very well.
Enjoy cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice | with step by step photos.