Khaman Dhokla

Dhokla is a healthy recipe that can be used as a main course or as a snack. It originates from Gujarat.  You can make different varieties of dhokla like bread dhokla, khaman dhokla, rava dhokla, etc.,  I am going to give you the recipe for khaman dhokla. I learnt this recipe from my perima(my mom’s sister).  She was residing in Gujarat for a decade.  When I went once, she asked me have you tasted salt cake? I wondered!!!! Normally cake itself means sweet. How could it be a salt cake!!! I said I am ready to taste it and she made this recipe in no minutes. Also she taught me the method of making this. Wow!!! It was delicious. Then I made this for my uncle and he loved it a lottt!!!!  Now this has become the favourite one for all at home. I am dedicating this to my perima… Thank you for teaching this. Love you perima <3 <3 <3 <3….

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INGREDIENTS

Besan flour – 3 cups

Semolina – 2 tbsp

Sugar – 1 tbsp

Salt – To taste

Green chilli paste – 1 tsp

Lemon juice – 2 tsp

Fruit salt/Eno – 2 pkts

Water

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For tempering

Oil

Mustard seeds- 1 tsp

Curry leaves – few

Green chillies – 2

Grated coconut

  • In a bowl, add the besan flour, semolina, sugar, green chilli paste, salt, lemon juice. Add water to this and mix well without forming any lumps.
  • Add eno salt/fruit salt and stir well. You can see the batter raising with effervescence. The quantity of the batter will raise.

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  • Grease the cake pan and pour this batter into the plate.
  • In a pressure cooker, add water. Keep a small cup of water as a stand to keep the cake pan with the batter.
  • Steam cook it for 20 minutes. Then turn off the stove and put the whisle and allow it to stand for five minutes.
  • Now open the lid and insert a tooth pick to check whether the dhokla is cooked well.

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  • With a sharp knife, remove the dhokla on the sides of the cake pan   DSC01276
      .
  • Now close the cake pan with a plate and turn it upside down.
  • You will get the dhokla on the plate.

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  • After two minutes, cut it into pieces.
  • In a pan, splutter mustard seeds. once they crack, add the choped green chillies and curry leaves. Add 2 tbsp of water and temper it on the dhokla.

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  • Garnish it with the grated coconut.

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Thenkuzhal

Thenkuzhal or rice flour murukku is one of the common snacks that amma and patti makes at home. Usually they makes this with the urad dhal flour. But later my aunt suggested to make this with pressure cooked urad dhal. Along with the recipe she gave, I added dhalia powder and cumin seeds.  The murukku came out good. it was super crispy 😛 😛 😛 😛

INGREDIENTS

Rice flour – 5 cups

Urad dhal – 1 cup

Pottu kadalai (Dhalia) – 2 tbsp

Cumin seeds – 2 tbsp

Salt – As required

Asafoetida

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  • Wash the urad dhal, add enough water and pressure cook it.
  • Drain the water in a separate vessel and use it later to make the dough.
  • Mash the dhal well while it is hot.
  • Grind the dhalia to a fine powder.
  • Now add the rice flour, dhalia powder, salt, cumin seeds and asafoetida to the mashed dhal.
  • Mix the ingredients well so that the cumin seeds and salt are evenly distributed.

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  • Donot add water at a stretch. Sprinkle the water now and then .
  • Knead the flour well to make the firm and smooth dough.

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  • In a heavy bottomed pan, heat the oil on medium heat. Drop a small bit of the dough to check the hotness of the oil. If the oil is at the correct temperature, then the murukku dough will raise immediately.

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  • Now stuff the dough into the murukku maker and press it to make the murukku. Murukku maker has many plates with different shapes and I used the one with the round shape.
  • They form bubbles around the murukku  and a cracking sound will be there.

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  • Fry it well on both the sides so that it is golden brown on all the sides.
  • The best time to remove the murukku is when the bubbles disappear and the cracking sound subside.
  •  Place it on a plate with a tissue paper on it. So that the extra oil is absorbed.

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  • After ten minutes, put it in a container and store it.

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Spicy diamond cuts

Spicy diamond cuts is popularly known as maida mavu (All purpose flour) biscuit in our family.  My bro and I like this for its teeny-weeny size, shape and obviously for its taste. My mom and grany makes this diamond cuts(both spicy and sweet) as an evening snack for me and my bro.  I learnt this from my mom and grany.  It is very easy to make, tasty and a good nibble.

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INGREDIENTS

All purpose flour – 2 cups

     Salt – As required

Red chilli powder- 4 tsp

Asafoetida – A pinch

Cooking oil – 2 tbsp

Water- As required

  • In a bowl, add the flour and other dry ingredients. Mix them well so that the chilli powder and the salt gets blend with the flour.
  • Now make a pith in the center and add the oil and water.
  • Mix the flour with the oil and water and knead it to make a dough.

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  • Donot add too much of water. the dough should be thick.
  • Now make small balls and roll it out like a chappathi with the rolling pin.

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  • With the help of somas spoon cut it into diamonds.
  • Separate the sliced diamonds and place it on the rear side of the plate.

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  • In a pan heat the oil. Add one diamond to check the hotness of the oil.
  • Now add the sliced diamonds and fry it till golden brown.Keep turning so that it is cooked evenly.

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  • Once they are golden in colour and bubble sound ceases, drain it in paper towel.

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Paruppu vadai

Paruppu vadai / Masal vadai is a favourite snack for me and my bro. My mom makes crispy and hot vadai during rainy days. All our family members will sit together and enjoy having this with hot cup of tea. It is one of the item in almost all festive days. On festive days, amma makes vadai without onions, fennel seeds, garam masala. Yet it tastes good. Finally I want to try and got  super crispy vadai.

INGREDIENTS

Channa dhal/Vadai paruppui- 1 cup

Curry leaves – few

Cilantro – few

Red chillies – 2

Green chillies – 2

Asafoetida – A pinch

Salt – As per taste

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  • Soak the Channa dhal for 6-8 hours(overnight).
  • Next day drain the water completely and keep 2 tbsp channa dhal aside.
  • Finely chop the cilantro.
  • Now grind the cilantro, curry leaves, red chillies, green chillies, salt and 2 tbsp channa dhal.
  • First grind the channa dhal separately and then with the above mixture. Add 2 tbsp water if necessary.
  • This makes the ingredients to mix evenly.
  • Add asafoetida and mix it with hands.
  • Heat oil in the pan.
  • Now make small balls of the mixture. So that it will be easy for you to make vadai once the oil gets heated.
  • Drop a small bit of the mixture to check the heatness of the oil.
  • Now take the small balls you have made and flatten it in your hands and gently slip it into the oil.
  • Deep fry until it is golden brown.
  • Have it with hot tea/coffee.

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Note: To make masal vadai add finely chopped onions, garam masala powder, fennel seeds.

This tastes yummy.

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20

Mirchi bajji

INGREDIENTS

Mirchi bajji – 4

For stuffing

Peanuts- 4tbsp

Channa dhal-2 tbsp

Tamarind- Small Gooseberry size

Rock salt- 1 tsp

Salt- As required

For batter

Besan flour- 2 Cups

Rice flour- 2 tbsp

Red chilli powder- As required

  • Take the Mirchi, wash it and slit it lenghtwise to remove the seeds. Do it carefully so that it is not opened fully.
  • Then put it in bowl with water. It will remove the remaining seeds and also the hotness of the mirchi.
  • Now roast the peants and channa dhal and grind it for stuffing.
  • Extract juice from tamarind and keep aside.
  • Now mix peanut+ channa dhal powder, salt ,rock-salt with tamarind juice and make it like chappathi dough.
  • Fill this into the mirchi as shown in the picture.

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  • Now for the batter mix rice flour, besan flour, red chilli powder, salt and add water. The batter should not be too watery else it will not get along with the mirchi.
  • Dip the mirchi in the flour and deep fry it in the oil occasionally turning it until it turns golden brown in colour.
  • Serve hot with tomato sauce.

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