A perfect fusion style breakfast or evening snack can be dished out quickly with some leftover Gujarati special Khaman Dhokla. It tastes simply awesome and will disappear in no time. Enjoy it with some spicy chili garlic sauce instead of coconut chutney and see the difference. It tastes so yummy. So check the step by step pictorial recipe to prepare it.
Leftover dhokla is a great headache and not knowing what to do, we end up reheating the same and having it again the same boring way. So try making a South Indian style upma and relish it as and when desired. It is not only simple but an easy recipe to make.
With the addition of just a few tempering, you end up with a fusion recipe to enjoy. You can also pack for a lunch box meal or serve as an after school snack. It is both healthy and wholesome.
- 2 cups crumbled dhokla
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1-2 whole dry chilies, broken
- 1 sprig curry leaves
- 1 tsp. urad dal (split black gram)
- 1 tsp. rice
- 1-2 green chilies, slit
- 2 tbsp. roasted peanuts
- salt to taste
- 1 tbsp. sambar powder
- 1-2 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, dry chilies, green chilies, curry leaves, peanuts, urad dal and rice.
Sauté for a few seconds and add the crumbled dhokla, salt and sambar powder. Stir fry on a medium flame for 2-3 minutes.
Switch off the flame and add the coriander leaves and fried onion. Toss well and serve just as it is or along with coconut chutney for a simple and sumptuous breakfast.
Heat oil & temper with mustard seeds. Then add cumin seeds, dry chilies,
green chilies, curry leaves, peanuts, urad dal & rice.
Add crumbled dhokla, sambar powder & salt. Sauté on a medium flame
for 2-3 minutes.
Switch off the flame & add coriander leaves & fried onion.
Serve as it is or along with coconut chutney for a simple & sumptuous breakfast.
No comments:
Post a Comment