Mug Dhokla in Microwave

          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 two and a half minutes, you have healthy piping hot dhokla ready to be devoured. 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 if preferred. Enjoy!!!

          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) or sooji (semolina). 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 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 sooji / semolina
• 1/4 cup yoghurt
• 2 tbsp. oil
• 1 tsp. ginger-green chili paste
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. sugar
• pinch of asafoetida
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. baking soda 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1/2 tsp. red chili powder 
• 1 tsp. lime juice
• 2-3 tbsp. water
• 1/2 tsp. sugar (opt)

Garnishing - 

• 1 tsp. coriander leaves, chopped
• 1 tsp. fresh grated coconut

            In a large bowl, mix together all the ingredients (except baking soda) mentioned under Dhokla. Add required quantity of water and 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 baking soda and give it a stir. Pour into a greased microwave safe mug / cup and microwave for 2 & 1/2 minutes. Fill only till 3/4 of the mug. Do the toothpick test to check if it is done. 

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

           Give it a stir and pour this tempering over the dhokla. Garnish with chopped coriander leaves and fresh grated coconut. Enjoy them directly from the mug just as it is or with green chutney.

          Alternatively, you can slice them and pour the tempering over it. Serve, garnished with chopped coriander leaves and fresh grated coconut.

Moringa Leaves Thepla (Drumstick Leaves Flat Bread)

 

          Check out this healthy and nutritious Thepla (Flat bread) recipe made of Moringa / Drumstick leaves. This is my version of the traditional Gujarati style Methi Nu Thepla. It is an appropriate accompaniment when travelling and is also a perfect lunch box meal. You can also relish it for breakfast or as a snack with some pickle, yoghurt and some green chilies if preferred. So do give it a try by following the step by step pictorial recipe to prepare this sumptuous regional recipe.

  

          Theplas are generally flat bread made with a combination of whole wheat flour and gram flour. It is kneaded with some chopped greens and an assortment of spices, which is then shallow fried to perfection. 

          Moringa leaves has amazing health benefits. It is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol.

          So get going and dish out these amazing theplas for a nice comfort breakfast or snack. They can be prepared in bulk and frozen for later use. 

• 1 cup wheat flour (atta)
• 1/4 cup gram flour (besan)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. ginger-green chilies paste
• 1/4 tsp. asafoetida
• 3 tbsp. yoghurt
• 2 tbsp. olive oil for kneading 
• 1 cup Moringa / Drumstick leaves, chopped
• 1 tbsp. fresh grated coconut (opt)
• oil for shallow frying

          In a bowl knead together all the above mentioned ingredients (except oil for frying) into a tight dough with required quantity of water. Keep aside for 30 minutes.

          Knead again for 1-2 minutes and divide the dough into equal portions. Roll out each portion into a thin chapatti by dusting some flour and stack them one over the other.

          Heat a tawa / griddle and fry the Theplas, one at a time, on both sides with a drizzle of some oil over it and around the edges. Serve hot with pickle or plain yoghurt.

                     Knead together all the mentioned ingredients (except oil for frying) into a

                     tight dough with required quantity of water. Keep aside for 30 minutes.

                         Knead again for 1-2 minutes & divide the dough into equal portions. 

                   Roll out each portion into a thin chapatti by dusting some flour and stack 

                   them one over the other.

                   

                    Heat a tawa & fry the Theplas, one at a time, on both sides with a drizzle 

                    of some oil over it and around the edges.

                                 Serve hot with pickle or plain yoghurt.

   

Palak Thepla (Spinach Flat Bread)

          Thepla (Flat bread) is a sumptuous breakfast. So this is my version of the very popular Gujarati style Methi Thepla. Here, I substituted with some chopped spinach leaves. So a little variation, here and there I guess, adds a punch to your palate. 

          It is an appropriate accompaniment when travelling and is also a perfect lunch box meal. It is best relished with some pickle, yoghurt and some green chilies if preferred. So check out the step by step pictorial recipe to prepare it.

          Theplas are generally flat bread made with a combination of wheat and gram flour. It is kneaded with an assortment of spices and shallow fried to perfection. 

          As greens are loaded with many nutrients, the use of it in any manner is very beneficial to our health. So get going and dish out these amazing theplas for a nice comfort breakfast or snack. 

          They can be prepared in bulk and frozen for later use. To retain its health benefits, I fried them in olive oil. 

• 1 cup atta (wheat flour)
• 1/4 cup besan (gram flour)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. ginger-green chilies paste
• 1/4 tsp. asafoetida
• 3 tbsp. yoghurt
• 2 tbsp. olive oil for kneading 
• 1 cup spinach leaves, chopped
• olive oil for shallow frying

           In a bowl knead together all the above mentioned ingredients (except oil for frying) into a tight dough with required quantity of water. Keep aside for 30 minutes.

          Knead again for 1-2 minutes and divide the dough into equal portions. Roll out each portion into a thin chapatti by dusting some Atta and stack them one over the other.

          Heat a tawa / griddle and fry the Theplas, one at a time, on both sides with a drizzle of some oil over it and around the edges. Serve hot with pickle or plain yoghurt.

                 Knead all the mentioned ingredients (except oil for frying) into a tight dough
                 with required quantity of water. Keep aside for 30 minutes.

                 Knead again for 1-2 minutes & divide dough into equal portions. Roll out 
                 each portion into a thin chapatti by dusting some Atta.

                  Heat a tawa & fry the Theplas, one at a time, on both sides with a drizzle of 
                  some oil over it & around the edges. 

                                  Serve hot with pickle or plain yoghurt.

Palak Muthia (Steamed Spinach Dumplings - Gujarati Style)

          This is a very popular Gujarati snack which is served either steamed or fried. Healthy and nutritious, they are perfect for an evening tea-time snack or can be enjoyed as an appetizer. It tastes just yummy with some green chutney. The addition of spinach provides the required amount of iron, vitamins and dietary fibre to this dish. They can also be prepared with fenugreek leaves and bottle gourd. So check out the step by step pictorial recipe to prepare it. 

Dough - 

• 2  & 1/2 cups spinach
• 1 cup besan (chickpea flour)
• 1/2 cup atta (whole wheat flour)
• 1/2 cup sooji (semolina)
• 1 tsp. ginger-garlic paste
• 1-2 green chilies, chopped
• 1/2 tsp. cumin powder
• 1/2 tsp. sugar
• 1 tsp. lemon juice
• salt to taste
• 1/4 tsp. turmeric powder
• 1/4 tsp. baking soda
• 1 tbsp. oil

Tempering - 

• 2 tbsp. oil
• 1 dry red chili
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/ tsp. asafoetida (hing)
• 1 tsp. sesame seeds
• 1 tbsp. coconut, grated
• 1 tbsp. coriander leaves, chopped

          Dough - Mix together all the mentioned ingredients. Make a tight dough by adding required quantity of water. Cover and let it rest for 10 minutes.

          Apply oil to your hands and divide the dough into equal portions. Make long rolls from each portion and steam on a greased surface in a steamer for 20-25 minutes. When cool, remove them and cut into roundels, about 1" thick.

          Heat oil in a pan and temper with dry red chili, mustard seeds and cumin seeds. After it stops spluttering, add the asafoetida and sesame seeds. Sauté for a few seconds. 

          Add the steamed muthias and mix everything well. Switch off the flame and add coriander leaves. Garnish with fresh grated coconut and serve with green chutney. 

                 Mix all the ingredients. Make a tight dough by adding some water. Cover 
                 and let it rest for 10 minutes.

                      Divide dough into equal portions. Make long rolls from each portion.

                               Steam on a greased surface in a steamer for 20-25 minutes.

                             When cool, remove them & cut into roundels, about 1" thick.

                       Heat oil & temper with dry red chili, mustard seeds & cumin seeds. 
                       Then add asafoetida & sesame seeds. Sauté for a few seconds. 

                                 Add steamed muthias & mix everything well.

                                  Switch off the flame & add coriander leaves. 

                   Garnish with fresh grated coconut & serve with green chutney. 

Fried Dhokla

          Khaman Dhokla is a traditional Gujarati steamed savoury snack, which is wholesome, healthy and yummy.  They can be served with green chutney as a tea-time snack, for breakfast or as a lunch box meal. This is an instant version prepared out of besan (gram flour), yoghurt and few other flavouring agents.

          Now the problem comes from the leftover dhoklas which we tend to reheat and have. This becomes boring at one point. So how about serving them in a different avatar? Just shallow fry them till crisp and and serve as an appetizer with any chutney of your choice, sauce, dip or mayo. It tastes just amazing.

• 8-10 leftover dhokla pieces
• 2-3 tbsp. oil 
• any chutney to serve

          Heat oil in a pan and shallow fry the dhokla pieces till golden brown on all sides. Serve as an appetizer with any chutney of your choice.




Note - Check below for the Dhokla recipe - 

Khaman Dhokla - 

• 1 cup besan (chickpea flour)
• 1 tbsp. sooji (semolina)
• 1/2 cup yoghurt
• salt to taste
• 1/4 tsp. of turmeric powder
• 1 tsp. ginger paste
• 1-2 green chilies, chopped or ground
• 1 tbsp. lime juice
• 1 tsp. sugar
• 1 tsp. eno fruit salt
• 2 tbsp. oil
• 1 tsp. sesame seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida (hing)
• 2 green chilies, chopped
• 1 sprig curry leaves
• extra lime juice, sugar and a pinch of salt or to taste
• 1 tbsp. fresh coconut, grated
• 1 tsp. coriander leaves, chopped

           Mix together besan, sooji, yoghurt, salt, ginger paste, green chilies paste, lime juice, 1 tbsp. oil, sugar and turmeric powder with enough water to form into a batter of pouring consistency. Keep aside for 30 minutes.

          Add eno fruit salt to it and mix well. Pour into a greased steel container and steam for 20 minutes on a medium flame. When cool, cut into desired shapes.

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

         Saute for a few seconds and switch off the flame. Add 1/4 cup water, extra lime juice, sugar and a pinch of salt. 

          Mix everything well and pour on the steamed Dhoklas. Garnish with coconut and coriander leaves. Enjoy with some green chutney. 

Khaman Dhokla

          Khaman Dhokla is a traditional Gujarati steamed savoury snack, which is wholesome, healthy and yummy.  They can be served as a tea-time snack, for breakfast or as a lunch box meal. Choice is yours. This is an instant version prepared out of besan (gram flour), yoghurt and few other flavouring agents.

          It is steamed to perfection, with a tempering of mustard seeds, sesame seeds, curry leaves, etc. They are then garnished with fresh grated coconut and chopped coriander leaves. So enjoy this amazing and nutritious snack along with some green chutney. Check out a quick step by step pictorial recipe to prepare this soft and fluffy dhoklas. 

• 1 cup besan (chickpea flour)
• 1 tbsp. sooji (semolina)
• 1/2 cup yoghurt
• salt to taste
• 1/4 tsp. of turmeric powder
• 1 tsp. ginger paste
• 1-2 green chilies, chopped or ground
• 1 tbsp. lime juice
• 1 tsp. sugar
• 1 tsp. eno fruit salt
• 2 tbsp. oil
• 1 tsp. sesame seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida (hing)
• 2 green chilies, chopped
• 1 sprig curry leaves
• extra lime juice, sugar and a pinch of salt or to taste
• 1 tbsp. fresh coconut, grated
• 1 tsp. coriander leaves, chopped

          Mix together besan, sooji, yoghurt, salt, ginger paste, green chilies paste, lime juice, 1 tbsp. oil, sugar and turmeric powder with enough water to form into a batter of pouring consistency. Keep aside for 30 minutes.

          Add eno fruit salt to it and mix well. Pour into a greased steel container and steam for 20 minutes on a medium flame. When cool, cut into desired shapes.

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

         Sauté for a few seconds and switch off the flame. Add 1/4 cup water, extra lime juice, sugar and a pinch of salt. 

          Mix everything well and pour on the steamed Dhoklas. Garnish with coconut and coriander leaves. Enjoy with some green chutney. 

                  Mix besan, sooji, yoghurt, salt, ginger paste, green chilies paste, lime juice, 
                  1 tbsp. oil, sugar & turmeric powder with enough water to form into a batter
                  of pouring consistency. Keep aside for 30 minutes.

                   Add eno fruit salt to it.

                  Mix well & pour into a greased steel container. Steam for 20 minutes on a 
                  medium flame. 

                   When cool, cut into desired shapes.

                  Heat remaining oil & temper with mustard seeds. Then add sesame seeds,
                  asafoetida, curry leaves & green chilies. Sauté few seconds & switch off 
                  flame. Add 1/4 cup water, extra lime juice, sugar & a pinch of salt. Mix well.

                   Pour on the steamed Dhoklas. Garnish with coconut & coriander leaves.

                                Enjoy with some green chutney.