Mug Dhokla

 

            Dhokla, a traditional Gujarati snack is typically steamed but they come out perfect in a microwave too, in much less time. This is a very simple, easy to prepare and a completely hassle free recipe. In just three minutes, you have a healthy piping hot mug dhokla ready to be devoured. A great comfort food, they turn out real soft and spongy. 

          Pour some flavorful tempering over it and enjoy them directly from the mug. Alternatively, you can slice them and pour the tempering over it. You can also add some green chutney and / or sweet tamarind chutney if preferred. So check out the step by step pictorial recipe to prepare this yummy treat.

          These mug dhoklas are ideal as an evening tea-time snack, for breakfast or to satisfy sudden hunger pangs. It can be prepared either with besan (gram flour), sooji (semolina) or both combined. So this is the latter version.

          They are both wholesome and nutritious, and they can be packed as a lunch box meal too. This is an instant version that kids will definitely love and is ready in no time. With a slight hint of sweetness, tanginess and spiciness, they are a great party  treat too. 

Dhokla - 

• 1/2 cup gram flour (besan)
• 2 tbsp. semolina (sooji)
• 1/4 cup yoghurt
• 1 tbsp. oil
• 1 tsp. ginger-green chili paste
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. sugar
• 1/4 tsp. asafoetida
• 1 tsp. eno fruit salt / 1/4 tsp. baking soda 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 green chili, chopped
• 1/2 tsp. sesame seeds
• 1/4 tsp. red chili powder 
• 2-3 tbsp. water

Garnishing - 

• chopped coriander leaves, chopped
• fresh grated coconut

            In a mixing bowl, mix together all the ingredients (except eno fruit salt) mentioned under Dhokla. Add required quantity of water and whisk it. Set aside for 10 minutes. 

          Add more water if required to form a batter of pouring consistency. Be sure that there are no lumps. 

          Add eno fruit salt and give it a stir. Pour into a greased microwave safe mug / cup. Fill only till 3/4 of the mug. 

          Microwave on high power for 2 & 1/2  - 3 minutes. Do the toothpick test to check if it is done. 

           Tempering - Heat oil in a tadka pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves and green chili. Switch off the flame and add the red chili powder and 2-3 tbsp. water. 

           Give it a stir and pour this tempering over the mug dhokla. Garnish with chopped coriander leaves and fresh grated coconut. 

           Enjoy them directly from the mug just as it is or with green chutney / sweet tamarind chutney.

Note - 

          Alternatively, you can slice the dhokla and pour the tempering over it. Garnish with chopped coriander leaves and fresh grated coconut. Serve along with green chutney and sweet tamarind chutney.

In a mixing bowl, mix together all the ingredients (except eno fruit salt) mentioned under Dhokla.

Add required quantity of water and whisk it. Set aside for 10 minutes. Add eno fruit salt and 1 tsp. water. Give it a stir. 

Pour into a greased microwave safe mug. Fill only till 3/4 of the mug.

Microwave on high power for 2 & 1/2  - 3 minutes. Do the toothpick test to check if it is done. 

Heat oil in a tadka pan & temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves  green chili. Switch off the flame & add the red chili powder and 2-3 tbsp. water. 

                    Give it a stir & pour this tempering over the dhokla.

     Garnish with chopped coriander leaves & fresh grated coconut. 

Enjoy them directly from the mug just as it is or with green chutney / sweet tamarind chutney.

Pitod Ki Sabzi - Rajasthani style

 

          This is a traditional Rajasthani style yoghurt based recipe. This curry is prepared using only gram flour dumplings called Pitod which is added to the gravy. So there is no use of any veggies in this recipe. The base of the gravy has only yoghurt and few seasonings. So tomatoes, that usually forms the base of any gravy is not used in this recipe. Do check out the step by step pictorial recipe to prepare it.

        

            Pitod ki sabzi almost resembles kadhi. However, instead of pakoda, sliced pitods are added to the gravy. However, I made a slight change here. I sautéed the sliced pitods in ghee slightly before adding them into the gravy. You may skip this process if you wish. This amazing dish can be served along with rice or chapatti. 

            This is a very easy and a simple recipe with gram flour and yoghurt the 2 main ingredients. Besides, you only require few seasonings to dish out this authentic delicacy. So it is a pure vegetarian dish as there is no use of onion or garlic.

To make Pitod  - 

• 1/2 cup gram flour (besan), sieved
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/4 tsp. asafoetida (hing)
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds, crushed
• 1 & 1/2 cups water 

For the tempering - 

• 2 tbsp. ghee
• 1/4 tsp. asafoetida
• 1/2 tsp. cumin seeds
• 1 tsp. ginger, grated
• 2 green chilies, slit

To make the gravy - 

• 1 cup yoghurt
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. coriander powder
• 1 & 1/2 cups water
• 1/2 tsp. garam masala powder
• 2 tbsp. coriander leaves, chopped

          For the Pitod - In a bowl, sieve the gram flour first so that there are no lumps. Then add all the mentioned ingredients and prepare a thin batter by adding 1 & 1/2 cups water, little at a time. 

          Heat a pan and transfer the batter into it and cook on a low to medium flame, by stirring continuously till it turns thick. 

          Transfer to a steel plate and spread it evenly into 1/2" thick layer. Let it cool down before cutting it into desired shapes. 

          Heat 1 tbsp. ghee in a pan and lightly sauté the pitod on both sides and keep aside. 

          Add 2 cups water to the remaining pieces of batter stuck on the sides of the pan. Scrape the sides well and keep the water aside to be used later in the gravy.

          For the gravy - in a bowl, whisk together yoghurt and all the mentioned ingredients (except garam masala powder and coriander leaves). 

          For the tempering - Heat remaining ghee in a pan and first temper with asafoetida and cumin seeds. Sauté for a few seconds. Then add the slit green chilies and chopped ginger. Sauté for a minute. 

          Add the prepared curd mix and simmer on a low flame. Keep stirring until the ghee separates from the sides of the pan.          

           Add the 1 & 1/2 cups scraped water kept aside & bring it to a boil. Now gently drop in the sautéed besan pitods and simmer for 1-2 minutes. 

          When done, switch off the flame and garnish with garam masala powder and chopped coriander leaves. Serve with steamed rice or chapatti.

                    For the Pitod - In a bowl, sieve the gram flour so that there are no lumps. 

                                 Then in a bowl, mix together all the mentioned ingredients.

                            Prepare a thin batter by adding 1 & 1/2 cups water, little at a time. 

                       Heat a pan & transfer the batter & cook on a low flame, by stirring 

                       continuously till it turns thick. 

                      Transfer to a steel plate & spread it evenly into 1/2 " thick. Let it cool

                      down before cutting it into desired shapes & keep aside.

                        Heat 1 tbsp. ghee & lightly sauté the pitod on both sides & keep aside. 

                      Add 2 cups water to the remaining batter in the pan. Scrape the sides 

                      well and keep the water aside to be used later.

                         For the gravy - in a bowl, add yoghurt & all the ingredients (except 

                          garam masala powder and coriander leaves). 

                                  Whisk well and keep aside. 

                       For the tempering - Heat ghee in a pan & temper with asafoetida & 

                       cumin seeds. Sauté for a few seconds.

                        Then add the slit green chilies & chopped ginger. Sauté for a minute. 

                      Add the curd mix & simmer on a low flame. Keep stirring until the ghee 

                      separates from the sides of the pan.

                      Add the 2 cups water kept aside & bring it to a boil. Cover & simmer 

                       for 4-5 minutes.

                                  Gently drop in the sautéed besan pitods.

Simmer for 1- 2minutes.

When done, switch off the flame & garnish with coriander leaves. 

                        

                            Serve with steamed rice or chapatti.

Sindhi Kadhi (Veggies Cooked In Gram Flour Based Gravy)

 

          A specialty of Sindhi cuisine - This classic Kadhi is a blend of all vegetables cooked in a gram flour based gravy. It is best relished with steamed rice or jeera rice. This is a simple gravy which is both nutritious and healthy.

         Please note -  that there is no use of garlic, onion, yoghurt or pakoras in this style of kadhi, compared to kadhis from other Northern regions of India. So check out the step by step pictorial recipe to prepare it.

          Drumstick is an integral part of this recipe, however, I had to omit it due to its unavailability. It has a bit of sweet and sour taste due to the presence of jaggery and tamarind. However, here again I had to omit jaggery as I wanted to keep it diabetic friendly.

• 1/2 cup Gram flour (besan)
• 4 cups water
• 3-4 cups chopped vegetables (eggplant, French beans, bottle gourd, okra, cauliflower & turnip
• 2 tbsp. oil
• 1 dry red chili, broken
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. fenugreek seeds
• 1/4 tsp. asafoetida (hing)
• 1 tsp. ginger. grated
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2 tbsp. tamarind pulp
• 1 tbsp. coriander leaves, chopped

          Keep aside the okra and eggplants and pressure cook the remaining veggies in 1 cup water for 1 whistle.

          Heat oil in a pan and temper with dry red chili, cumin seeds, mustard seeds, asafoetida and fenugreek seeds. Sauté till it stops crackling.

          Now add ginger, curry leaves and green chilies. Sauté for a minute. Add the gram flour and continue to fry on low flame till light golden in colour.

          Add remaining water, salt, turmeric powder and red chili powder. Bring it to a boil and then add the okra and eggplants. Simmer, covered on low flame till they are tender.

          Now add the boiled veggies and tamarind pulp. Continue to simmer till the kadhi gets the desired consistency. 

          Garnish with coriander leaves and serve with steamed rice or jeera rice. 

                          Heat oil & temper with dry red chili, cumin seeds, mustard seeds, 

                          asafoetida and fenugreek seeds. Sauté till they stops crackling.

                                Add ginger, curry leaves & green chilies. Sauté for a minute. 

Add the gram flour & fry on low flame till light golden in colour.

                          Add remaining water, salt, turmeric powder & red chili powder. 

                          Bring it to a boil.

                      Add the okra and eggplants. Simmer, covered, on low flame till tender.

                                    Add the boiled veggies,

                           & tamarind pulp. Simmer till the kadhi gets the desired consistency. 

                                      Garnish with coriander leaves.

                                  Serve with steamed rice or jeera rice. 

Spinach (Palak) Paatra

 

          Paatra, a popular Gujarati Snack is also known as Aloo Vadi in Maharashtra and Pathrode in Mangalore. The method of making it, is almost the same. Traditionally, Paatra is prepared using Colocasia leaves that is liberally smeared with a spiced gram flour paste, rolled, steamed, sliced and then shallow fried. 

          However, in this recipe, I substituted it with few spinach leaves. For a healthier option, you can have them steamed. No matter what, it just tastes yummy. You can enjoy this healthy snack as an appetizer / snack with some chutney / tomato sauce or as a tea-time snack too. So check out the step by step pictorial recipe to prepare my version of this recipe.

• 10 fresh spinach leaves, preferably large in size, washed & pat dried
• 1 cup gram flour 
• 2 tbsp. semolina
• salt to taste
• 1/2 tsp. turmeric powder
• 1`tsp. red chili powder
• 1 tbsp. fresh grated coconut 
• 1/2 tsp. tamarind paste
• 1 tsp. sesame seeds
• 1/2 tsp. garam masala powder
• pinch of baking soda
• 1 tsp. coriander-cumin powder
• 2-3 tbsp. mint leaves, chopped
• 1 tbsp. oil
• water as needed

Tempering - 

• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds 
• 1 sprig curry leaves
• 1 tsp. sesame seeds
• 1/4 tsp. asafoetida
• 1/2 tsp. chili flakes
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh grated coconut

          Make a semi-thick paste with the gram flour and all the other ingredients (except the spinach leaves).

          Take a spinach leaf and smear some paste over it. Take another leaf and place it on the first one. Smear some of the paste on it too, in the same manner. 

          Similarly smear the paste on more leaves depending on the size of the leaves. If the leaves are large then 2 leaves are enough. If not, work with 4-5 leaves. 

 

         Fold them securely. Make similar rolls and steam them for for 20 minutes. When cool, cut them into 1/2 inch slices.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add cumin seeds, sesame seeds, asafoetida and the curry leaves.

          Sauté for a few seconds and add the sliced Paatra. Give it a toss and stir fry on a low flame till they are crisp and light golden in colour on both sides. 

          Garnish with coriander leaves and fresh grated coconut. Serve as an appetizer with chutney / tomato sauce or as a tea time snack.

                   Make a semi-thick paste with the gram flour and all the other ingredients 

                   (except the spinach leaves). 

                                 Take a spinach leaf and smear some paste over it. 

                                  Take another & place it on top of the first one. 

                                  Smear some of the paste on it in the same manner. 

                                 Fold them securely.

                                  Make similar rolls and steam them for for 20 minutes.

                                  When cool, cut them into 1/2 inch slices.

                     Heat oil & temper with mustard seeds. Then add cumin seeds, sesame seeds,                                     asafoetida and the curry leaves. Sauté for a few seconds.

                   Add the sliced Paatra and give it a toss. Stir fry till they are crisp and light

                   golden in colour on both sides. 

                                  Garnish with coriander leaves and fresh grated coconut. 

                       Serve as an appetizer with chutney / tomato sauce or as a tea time snack.