Ever tried Dhoklas made of mixed lentils? Today I gave it a try and should admit that it came out very fluffy and yummy. Protein packed, these dhoklas can be served as a tea-time snack or can be relished for breakfast with your favourite chutney.
They can also be packed as a lunch box meal or had as a light dinner. Choice is yours. So go ahead and try this different type of Dhokla with mixed dal by checking out a step by step pictorial recipe to prepare it.
Batter -
- 1 cup mixed dal, powdered (urad, chana, moong, masoor & tuvar dal)
- 1/2 cup yoghurt
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tbsp. roasted coriander powder
- 1 tsp. garam masala powder
- 1 tsp. ginger-green chilies paste
- 1 tbsp. oil
- 1 tsp. sugar
- 1 tsp. lime juice
- 1 tsp. eno fruit salt
Tempering -
- 1 tbsp. oil
- 1 tsp. mustard seeds
- 1 sprig curry leaves
- 1 green chili, chopped
- 1 tbsp. sesame seeds
- 1-2 tbsp. fresh grated coconut
- 1-2 tbsp. coriander leaves, chopped
Dry roast the powdered dal for 2 minutes or till you get a good aroma coming through. Set aside to cool down.
In a bowl, mix together all the above mentioned ingredients under batter (except eno) with required quantity of water to form a batter of pouring consistency. Keep aside for 25-30 minutes.
You may add more water if needed. Just before steaming, add eno fruit salt along with 1 tbsp. water and gently fold it in.
Pour into a greased steel container / plate and steam for 15-20 minutes. When cool, cut into desired shapes.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves and green chilies. Saute for a few seconds and add 1/4 cup water.
Switch off the flame and pour this tempering over the steamed Dhoklas. Garnish with coconut and coriander leaves. Serve with green chutney.
Dry roast powdered dal for 2 minutes or till you get a good aroma
coming through. Set aside to cool down.
Mix all ingredients for batter (except eno) with some water to form a
batter of pouring consistency.
Keep aside for 30 min. Add more water if needed. Before steaming, add eno
fruit salt, 1 tbsp. water & gently fold it in. I forgot to click a photo here.
Pour into a greased steel container or plate & steam for 15-20 minutes.
Set aside to cool down.
Cut into desired shapes.
Heat oil & temper with mustard seeds. Then add sesame seeds, curry leaves
and green chilies. Sauté for a few seconds and add 1/4 cup water.
Switch off flame & pour this tempering over the steamed Dhoklas.
Garnish with coconut & coriander leaves. Serve with green chutney.
Raw jackfruit has a lot of health benefits as it contains fibre, protein, vitamins and is good for diabetics. You can dish out many appetizing recipes with this humble veggie, like curries, biryani, cutlets / koftas, etc.
Today I would like to share Shami Kebab that I prepared out of it. Chana dal and other flavouring agents are added to the jackfruit to make these yummy kebabs. These can be relished as a tea-time snack, as an appetizer with green chutney or as a light meal with salad. So check out the step by step pictorial recipe to prepare it.
- 400 gms. small kathal (raw Jackfruit), chopped
- 1/3 cup chana dal (Bengal Gram lentil), soaked overnight
- 2 tbsp. oil
- 2 bay leaves
- 2 dry red chilies
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1/2 mace
- 1/2 tsp. peppercorns
- salt to taste
- 1/2 tsp. turmeric powder
- 1" ginger, chopped
- 3-4 garlic cloves, chopped
- 1 onion, chopped
- 2-3 green chilies, chopped
- 2-3 tbsp. coriander leaves, chopped
- 2-3 tbsp. roasted gram flour
- 2 tbsp. cashews, coarsely crushed
- oil to shallow fry
Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Sauté for a few seconds.
Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. Sauté for 2 minutes and then add 1/2 cup water.
Pressure cook for one whistle. The water needs to be absorbed. If not simmer till dry. Allow it to cool down.
Grind into a coarse paste. To it add the onions, coriander leaves, green chilies, roasted gram flour and cashew nut powder.
Combine everything well and then form into round shaped kebabs. Refrigerate it till frying time.
Heat 1-2 tbsp. oil in a tawa and shallow fry the Shami kebabs in batches till golden on both sides.
Drain on a kitchen towel and serve as a tea-time snack, as an appetizer with green chutney or as a light meal with salad.
Heat oil & temper with bay leaves, red chilies, cinnamon, cardamoms,
cloves, peppercorns & mace. Sauté for a few seconds.
Add raw jackfruit, chana dal, ginger, garlic, salt & turmeric powder.
Sauté for 2 minutes.
Add 1/2 cup water.
Pressure cook for one whistle. The water needs to be absorbed. If not simmer
till dry. Allow it to cool down. Then grind into a coarse paste.
Add onions, coriander leaves, green chilies, roasted gram flour
and cashew nut powder.
Mix well & form into round shaped kebabs. Refrigerate it till frying time.
Heat 1-2 tbsp. oil & shallow fry them till golden on both sides. Drain on
a kitchen towel.
Serve as a tea-time snack, as an appetizer with green chutney or as a light
meal with salad.
If you are looking for a simple and a healthy veggie stir fry dish, then go ahead and prepare this Beetroot Poriyal. It is a South Indian side dish, very popular in Tamil Nadu. It is a very quick recipe with lots of fresh grated coconut added to the end product.
It is almost similar to Beetroot Thoran, a kerala speciality. Onions may or may not be added according to individual preference. It can be relished with either rice or chapattis, but it goes especially well with curd-rice or sambar-rice. So check out the step by step pictorial recipe to prepare it.
- 2 medium size beetroot, cut into small cubes
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 tbsp. chana dal
- 1 tsp. split urad dal
- pinch of asafoetida (opt)
- 1-2 red chilies
- 2-3 slit green chilies
- 1-2 sprig curry leaves
- salt to taste
- 1/2 cup fresh grated coconut
- 2-3 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the chana dal, urad dal, green chilies, red chili, asafoetida and curry leaves. Sauté for a few seconds.
Add the beetroot and salt. Cover and cook on a low flame till done. Stir at intervals and sprinkle water if needed.
Switch off the flame. Add the coconut and coriander leaves. Give it a toss and serve as a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice too.
Heat oil & temper with mustard seeds. Then add chana dal, urad dal, green
chilies, red chili & curry leaves. Sauté for a few seconds.
Add beetroot & salt. Cover & cook on a low flame till done. Stir at
intervals & sprinkle water if needed.
Switch off flame. Add coconut & coriander leaves.
Give it a toss.
Serve with rice or chapattis. Goes well with curd-rice / sambar-rice.
Carrot Poriyal is a simple stir fry dish, a South Indian preparation, very popular in Tamil Nadu. It is a healthy and a nutritious side dish that does not take much time to prepare. It is almost similar to Carrot Thoran, another kerala speciality. Onions may be added if preferred. It can be relished as a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice. So check out the step by step pictorial recipe to prepare it.
- 2-3 med. size carrots, cut into small pieces
- 1-2 tbsp. oil
- 1 tsp. mustard seeds
- 1 tbsp. chana dal
- 1 tsp. split urad dal
- 2-3 slit green chilies
- 1-2 sprig curry leaves
- salt to taste
- 1/2 cup fresh grated coconut
- 2-3 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the chana dal, urad dal, green chilies and curry leaves. Sauté for a few seconds.
Add the carrots and salt. Cover and cook on a low flame till done. Stir at intervals and sprinkle water if needed.
Switch off the flame. Add the coconut and coriander leaves. Give it a toss and serve as a side dish with either rice or chapattis. It goes very well with curd-rice or sambar-rice.
Heat oil & temper with mustard seeds. Then add chana dal, urad dal, green
chilies & curry leaves. Sauté for a few seconds.
Add carrots & salt. Cover & cook on a low flame till done. Stir at
intervals & sprinkle water if needed.
Switch off flame. Add coconut & coriander leaves. Give it a toss.
Serve with rice or chapattis. Goes very well with curd-rice or sambar-rice.
Thoran is a Kerala delicacy that is not only nutritious, but very delicious and easy to prepare. It is a common item in a Sadya meal. It is a quick recipe, mildly spiced and has a lot of fresh coconut in it. Don't forget to cook in coconut oil for an authentic touch.
Thoran can be made with veggies like carrot, cabbage, beetroot, raw banana, okra, etc. But today I would like to share my version of a Beans Thoran. It is almost similar to beans poriyal from Tamil Nadu and can be relished as a side dish with curd-rice, sambar rice, dal-chawal or chapatti. So check out the step by step pictorial recipe to prepare it.
- 250-300 gms. beans, chopped
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 tbsp. chana dal
- 1 tsp. urad dal
- 1 sprig curry leaves
- 2-3 green chilies
- 1 dry red chili
- 1 onion, chopped
- salt to taste
- pinch of turmeric powder
- 1/2 cup fresh grated coconut
- 2 garlic cloves
- 2 tbsp. coriander leaves (opt)
Grind the coconut along with the garlic and keep aside. Heat oil in a pan and temper with mustard seeds and dry red chili.
After it stops spluttering, add the chana dal and urad dal. Sauté for a few seconds. Then add the curry leaves, green chilies and onion. Fry till the onion turns translucent.
Now add the beans, salt and turmeric powder. Mix well and cook, covered on a low flame till done. Sprinkle water at intervals if required.
When the beans turns soft, switch off the flame. Add the ground coconut and coriander leaves.
Toss well and serve as a side dish with hot steamed rice, curd-rice, sambar-rice or parotta.
Grind coconut along with garlic & keep aside. Heat oil & temper with
mustard seeds & dry red chili.
After it stops spluttering, add chana dal & urad dal. Sauté few seconds.
Add curry leaves, green chilies & onion. Fry till onion turns translucent.
Add beans, salt & turmeric powder. Mix well & cook, covered, on a low
flame till done. Sprinkle water at intervals if required.
When done, switch off flame. Add ground coconut & coriander leaves.
Serve with steamed rice, jeera rice, curd-rice, sambar-rice or chapatti.
