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 as a breakfast option or any time of the day. 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 for breakfast as an evening tea-time snack, 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.

Khandvi Bites

 

             Khandvi is a traditional Gujarati snack that is served for breakfast or as a tea time snack. It is generally light and melt in the mouth rolls made from a combination of gram flour-yoghurt batter and tempered with few spices. They are very healthy and delicious. 

               Making it is a little time consuming as it involves a lot of stirring till you get the desired consistency. However, in this recipe, I prepared it in a much easier method that is completely hassle free. It turns out absolutely yummy and worth a try. 

               Serve them with or without chutney for breakfast, snack or as a lunch box meal. So treat your family and friends to these amazing Khandvi Bites by checking out an easy step by step pictorial recipe to prepare this delicacy.

Ingredients - 

• 1/2 cup gram flour
• 1/2 cup yoghurt
• 1 tsp. ginger paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1 tsp. lime juice
• 1 tsp. oil
• 1 cup water

Tempering - 

• 1 tbsp. oil
•  1/2 tsp. mustard seeds
• 2 fresh red / green chilies
• 1 sprig curry leaves
• 2 tbsp. coriander leaves, chopped
• 2 tbsp. fresh grated coconut

          In a mixing bowl. add all the ingredients and whisk well. Transfer to a non-stick pan and stir continuously on a low flame till it thickens as shown in the image.

          Transfer to a greased plate and allow it to cool down. Then invert it on a plate and cut into small pieces. Keep aside.

          Heat oil in a pan and temper with mustard seeds, fresh chilies and curry leaves. Sauté for a few seconds.

          Add the Khandvi bites and toss well so that it is well combined. Switch off the flame and garnish with coriander leaves and fresh grated coconut. 

          Serve as a tea-time snack or as an appetizer just as it is or with green chutney. 

                  In a mixing bowl, add all the ingredients & whisk well. 

                           Transfer to a non-stick pan.

           Stir continuously on a low flame till it thickens as shown in the image.

              Transfer to a greased plate & allow it to cool down. 

                Invert it on a plate & cut into small pieces. Keep aside.

Heat oil in a pan & temper with mustard seeds, fresh chilies & curry leaves. Sauté for a few seconds.

        Add the Khandvi bites & toss well so that it is well combined. 

Switch off the flame & garnish with coriander leaves & fresh grated coconut. 

 Serve as a tea-time snack or as an appetizer just as it is or with green chutney. 

Foxtail Millet Handvo (Gujarati style Millet-Lentil Cake)

 

          Handvo is a very popular and a traditional healthy Gujarati snack, which can be either had as an appetizer, tea-time snack or for breakfast. It can be cooked through various methods - by baking, steaming or pan frying. This is the latter method.

         It is typically made from a fermented batter consisting of rice and mixed lentils. However, I substituted rice with Foxtail millet. So it is a diabetic friendly recipe that can be had guilt free. Grated veggies are added to the batter to make it more healthy and wholesome. So if you are craving for some nutritious snack, then go ahead and dish out this simple protein rich delicacy by following a step by step pictorial recipe to prepare it.

         Millets in general are very popular these days. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing and wholesome millet recipe and introduce something new to your dear ones. 

          Easy, hassle free and simple to prepare, it is ideal as a tea-time snack, appetizer, brunch or breakfast. They can also be relished as an after-school snack or as a lunch box meal. This recipe can be considered as a wholesome meal. You can serve as it is or with mint chutney.

• 1/2 cup foxtail millet
• 1/4 cup chana dal (Bengal gram lentil)
• 2 tbsp. tuvar dal (Pigeon pea lentil)
• 1 tbsp. urad dal (split black lentil)
• 1 tsp ginger, grated
• 1-2 green chilies, finely chopped
• 2 tbsp. fresh grated coconut
• 1/2 cup bottle gourd, grated
• 1/2 cup cucumber, grated
• 1/3 cup green peas
• 2-3 tbsp. coriander leaves, chopped
• salt to taste
• 1/2 tsp, turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. cumin-coriander powder

Tempering - 

• 1 tbsp. oi
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. sesame seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves

          Wash the millet and the lentils well and soak for 5-6 hours Grind to a smooth paste and leave it to ferment overnight, Add rest of the ingredients to the batter and mix well. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds, curry leaves, sesame seeds and asafoetida. Sauté for a few seconds. 

          Pour the batter and cook, covered, on a low flame for 4-5 minutes or till the top layer turns dry. 

           Flip it over carefully and cook the other side too, till well browned. Transfer to a serving plate.

          Cut as desired and serve with mint chutney as an appetizer, for a tea-time snack, brunch or breakfast. They can also be relished as an after-school snack or as a lunch box meal.

                                 Take Foxtail millet & all the lentils.

                                  Wash well & soak for 5-6 hours.

                                  Grind to a smooth paste.

                                  Ferment overnight.

                      Add grated veggies, coconut, ginger, green chilies, green peas & coriander 

                      leaves.

                                  Combine everything well. 

                                   Then add all the dry spices.

                                  Give it a stir so that everything is well mixed.

                      Heat oil & temper with mustard seeds, cumin seeds, curry leaves, sesame 

                      seeds and asafoetida. Sauté for a few seconds. 

                                Pour the batter.

                     Cook, covered, on a low flame for 4-5 minutes or till the top layer turns dry. 

                           Flip it over carefully & cook the other side too, till well browned. 

                       Cut as desired & serve with mint chutney as an appetizer, for a tea-time                                             snack, brunch or breakfast. 

                   They can also be relished as an after-school snack or as a lunch box meal.