Thursday, April 19, 2018

White Khatta Dhokla (Idada)

White khatta dhokla is a delicious fluffy savory snack from the Indian state of Gujarat. It is made from rice and black gram (urad) dal. It is soaked overnight, ground the next day and fermented for about 6-8 hours thereafter before steaming. The, "khatta," in the name describes the flavor of this dhokla. The sourness is bought about by adding a little sour yogurt. Although ready mixes are available to do the job quickly, they cannot match the taste of traditional khatta dhokla made with homemade batter. So here, I will tell you how to make dhokla using a batter of rice and urad. This recipe requires advance preparation.

Soaking time: 5-6 hours
Preparation time: 5 minutes
Fermenting time: 8 hours
Cooking time: 30 minutes
Servings: 4

  • 1 cup rice (washed and drained) 
  • 1/2 cup urad dal (washed and drained)
  • 2 teaspoons green chilli paste
  • 1 teaspoon ginger paste
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon baking soda (Eno)
  • 2 teaspoons oil for topping
  • 4 tablespoons fresh coriander leaves, chopped 
  • 1 teaspoon methi/ fenugreek Dana
  • 2 green chillis slit and cut 1 1/2" long
  • 1 cup sour yogurt
  • Salt to taste
  • 1 teaspoon mustard seeds 
  • Pinch hing/ asafoetida 
  1. Soak the dal and rice separately. Add methi dana in both the bowls of dal and rice. Keep aside for 5-6 hours. Drain well and blend in a mixer using water and sour yogurt until it is a smooth consistency.
  2. Transfer the mixture into a deep bowl, add salt and mix well.
  3. Cover it with a lid and keep aside to ferment in a warm place for at least 8 hours. After fermentation, mix the batter well and add the green chili paste, ginger paste and baking soda, Mix well.
  4. Divide the batter into 4 equal portions. Pour a portion of the batter into a greased 7" thali and shake the thali clockwise to spread it in an even layer.
  5. Sprinkle red chilli powder on a batter. Steam in a steamer for 8-10 minutes until the dhoklas are cooked.
  6. Repeat steps 4-5 to make more three more thalis. Note: If you have a four thali stand then use that to make it easier since you may make all four thali together.
  7. In a small kadai, heat the oil and add mustard seeds. When they start to crackle, add hing and the slit green chili. Pour the mix on all four thalis of dhokla. Garnish with fresh coriander leaves.
  8. Cool slightly and cut into square or diamond shaped equal pieces using a knife. 
  9. Serve immediately with green chutney (Recipe).

Saturday, April 7, 2018

Methi ( fenugreek) Na Shakarpara

Shakarpara is a popular snack. Since it is very easy to make, it is typically made in large volumes. Especially during festive occasions like Diwali. Shakarpara may be made sweet or savory. Here is a namkeen Shakarpara, which is made with whole wheat flour, sesame seeds, spice powders and fenugreek leaves. It is served with hot tea to friends and family. Enjoy!

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: Approx. 3 cups

  • 1 1/2 cups wholewheat flour
  • 1/2 cup methi/ fenugreek leaves, finely chopped 
  • 1 1/2 teaspoons red chili powder 
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons sesame/ till seeds
  • 2 tablespoons ghee or oil
  • 1/2 teaspoon hing/ asafoetida 
  • Salt to taste
  • Oil for deep frying
  1. Mix all the ingredients well in a deep bowl and knead into a stiff dough using water. Divide the dough into five equal portions.
  2. Roll out a portion of the dough into a 7" diameter circle.
  3. Prick the surface with a knife and cut into diamond shaped pieces.
  4. Heat oil in a deep pan/ kadai and deep fry the shakarpara on low flame until they turn golden brown in color and crisp on both sides. Drain on a sheet of absorbent paper. 
  5. Repeat same steps to make Shakarpara in four more batches.
  6. Cool completely and store in an air tight container.

Saturday, March 24, 2018

Fada Ni Lapsi ( Broken Wheat )

Lapsi is a popular Gujarati dessert. It is comprised of roasted and cooked broken wheat sweetened with gur (jaggery) and flavored with cardamon powder. It is a traditional recipe loved by adults and children alike. This is one of the sweets we make during the festival of Diwali and also on any auspicious occasion. Lapsi is one of my favorite sweets and I have it with red chora (also known as red chori, red cow peas, etc). Here is a very simple and easy recipe to make Lapsi.

Preparation time: 10 minutes
Cooking time: 40 minutes
Servings: 4

  • 1 cup broken wheat (dalia/ fada)
  • 1 cup jaggery (gur)
  • 1/2 teaspoon cardamon powder
  • 3 tablespoons blanched and sliced almond
  • 1/4 cup ghee
  • 3 cups of water (if you are using bigger size broken wheat, then use four cups of water)
  1. Boil three cups of water in a pan with grated jaggery until the jaggery melts. Strain to remove any residue and set aside.
  2. Heat ghee in a pan or kadai and add the broken wheat. Sauté for a few minutes on medium-low heat.
  3. Roast the broken wheat until you get an aroma and the color changes to golden brown.
  4. Pour in the boiled jaggery mixture along with cardamom powder. Stir continuously. Cover with a lid and cook on medium-low heat until the water evaporates and ghee oozes out from the sides of the pan.
  5. Garnish with blanched and sliced almond. You may also use pistachio if you prefer.
  6. Serve hot with red chora.
Notes:  You may also cook using a pressure cooker on medium flame for four whistles.

Sunday, March 18, 2018

Stuffed Sweet Peppers

For this dish, you should get sweet peppers - not bell peppers/ capsicum. This will affect the taste quite a bit. Sweet peppers are softer and sweeter than bell peppers. These stuffed sweet peppers make for a nice accompaniment to any Indian meal and you may also stuff the sweet peppers with cheese, paneer, or potatoes to make a perfect appetizer dish as well. In the following recipe, I will describe making stuffed sweet peppers with everyday spices and gram flour. The taste of your meal will amplify serving these stuffed sweet peppers!

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4

  • 8 sweet peppers (red, yellow, orange and/or green in color - variety will look more appealing)
  • 2 tablespoons roasted gram flour
  • 2 teaspoons dhanajeera/ cumin, coriander powder
  • 1/2 teaspoon turmeric powder
  • Pinch of hing/ asafoetida 
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon amachur/ mango powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon whole fennel
  • 4 tablespoons of oil plus 1 tablespoon for masala
  • Salt to taste
  1. Wash the peppers and pat dry. Make a slit lengthwise in a pepper keeping it joined on the other side. Cut all peppers similarly. (Removing the stalk is optional)
  2. Roast the gram flour on low flame in a nonstick pan until it gets fragrant. Remove the flour from the pan to a bowl. Add salt, garam masala, dhana-jeera powder, turmeric powder, mango powder, garam masala and one teaspoon oil. Mix well.
  3. Stuff the slit peppers with this masala from the open side. Press it gently thereafter to compact.
  4. Add oil in a pan/(kadai) on medium-low heat.  Once hot, add mustard seeds. When they start to crackle, add cumin seeds and fennel seeds. Then, add hing and place the stuffed peppers on the pan and cover. Cook for 2-3 minutes on low flame.
  5. Keep tossing and flipping until all sides are cooked. Then, take them out onto a plate.
  6. Serve the stuffed peppers with your meal(s) and enjoy!

Sunday, March 11, 2018

Gatta Nu Shaak

Gatta nu shaak is made using a yogurt based gravy and dry masalas to create a mouth-watering dish. It is a traditional dish from the Indian state of Rajasthan. The gram flour gattas are steamed prior to being cooked. This entree will complement any meal. You may enjoy this dish with roti, batti or plain rice.

Preparation Time: 5 minutes
Cooking Time: 40 minutes
Servings: 4


For Gatta:
  • 1 1/2 cups gram flour
  • 1 1/2 teaspoon reds chilli powder
  • Pinch of asafoetida 
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon dhana-jeera powder
  • 1 teaspoon roasted and crushed dhana (coriander seeds)
  • 1/4 teaspoon roasted and crushed whole black pepper 
  • 2 1/2 teaspoons oil
  • 1 tablespoon fresh coriander leaves, chopped 
  • Salt to taste
For Gravy:
  • 1 1/2 cups yogurt
  • 2 tablespoons ghee or oil
  • 1 tablespoon red chili powder
  • 1 teaspoon dhanajeera powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon mustard seeds
  • 1 dry red chilli
  • 1/2 teaspoon cumin seeds
  • Pinch of asafoetida 
  • 1 tablespoon chopped mint leaves
  • 1 cup water
  • Salt to taste
  1. In a bowl, mix gram flour, red chili powder, turmeric powder, dhana-jeera powder, crushed coriander seeds, crushed black pepper, oil, asafoetida and salt. Mix well add a little water to make it into a dough. 
  2. Divide the "dough" into balls and roll out into thin rods similar to a long cylinder. Repeat for the remaining dough. 
  3. Place water to boil ( 6 to 7 cups) gently dip the ghattas and keep boiling. Cover pot half with lid. Boil it for 20 minutes, stirring once or twice in between. Add more water if required. 
  4. Remove gatta from pot and slice it into 1/4" thick pieces. Save the drain water for later use.
  5. Make a paste of masalas in 1/2 cup water.
  6. Heat the ghee or oil in a pan, add seeds, when they crackle , add hing and dry red chilli. add masala paste and stir for 2 to 3 minutes.. Add  yogurt and stir continuously till boil resumes and whiteness of curds is gone. 
  7. Add saved water (approximately 1 cup )) and bring back to boil. When boiling, add gatta and simmer on low for 10 minutes or till gravy is a little thick. Add 1 tablespoon chopped mint leaves ans simmer for one minutes. ( you can also use dry mint powder, instead of fresh mint )
  8. Garnish with fresh coriander leaves. 
  9. Serve hot with rotis, batti or rice. 

Sunday, February 25, 2018

Stuffed potato Bati

This stuffed version of bati is not that popular in the restaurants of Rajasthan, but it is made at home quite often. I only used potatoes in the bati for this recipe, but you may also use green peas. Gram flour with spices or paneer stuffing.  Since this is a stuffed bread, you don't really need any accomplishments with it. A dollop of ghee on top does a superb job. I have served this bati with daal to my friends. You may have this bati for breakfast and may also serve it with fresh yogurt, pickles or with hot tea any time of the day.

Preparation time: 30 minute
Cooking time: 40 minutes
Servings: 4

  • 2 cups of whole wheat flour
  • 2/3 cup of ghee plus additional for soaking at end
  • Salt to taste
For stuffing:
  • 2 potatoes, boiled and mashed
  • 1/4 cup green peas boiled and mashed (optional )
  • 1 green chili, chopped
  • 1 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon dhanajeera powder (cumin-coriander powder)
  • 1/4 teaspoon dry mango powder
  • 1/2 teaspoon Garam masala
  • 1 tablespoon fresh green coriander leaves, chopped
  • Salt to taste
  1. Mix flour, ghee and salt. Rub the mixture until it resembles breadcrumbs. Add water and make a dough using approximately 3/4 cup of water.
  2. For the stuffing, mix potatoes (if you are using green peas, then add peas too), all the spices including coriander leaves and chopped green chili. Preheat the oven to 400 degrees. Divide the dough into eight portions and shape them into small balls.
  3. Stuff each ball with stuffing and roll them into balls again. Bake them in the preheated oven for about ten minutes. Lower the temperature to 375 degrees and continue to bake for another thirty to thirty five minutes .
  4. Take out of the oven, press the bati lightly and soak in a bowl of ghee for at least one hour. Remove from the bowl before serving with dal. (Check the recipe for moong ni photrawali dal on my blog.)

Saturday, January 13, 2018

Stuffed Potatoes snd Onions Shaak

Stuffed potatoes and onions shaak is a Gujrati dish made with potatoes, onions and common spices. The potatoes and onions are stuffed with a masalas comprised of besan (gram flour), coconut, sesame and other spices which are subsequently pressure cooked. You may enjoy this dish with roti or bhakri and kadhi. It even goes well with Bajra rotla (Recipe) too.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4

  • 8 small sized potatoes, peeled 
  • 4 small sized onions, peeled
  • 3 tablespoons oil
  • 1 teaspoon mustard/ rai seeds
  • 1 teaspoon jeera/ cumin seeds
  • 2 tablespoons coconut, grated 
  • 1 teaspoon turmeric powder
  • 3 teaspoons red chili powder
  • 2 1/2 tablespoons dhana jeera powder
  • Pinch hing/ asafoetida  
  • 1 teaspoon sesame seeds
  • 1 1/2 tablespoons besan/ gram flour
  • 2 tablespoons green coriander leaves, chopped 
  • Salt to taste
  1. In a bowl, combine all the ingredients - grated coconut, turmeric powder, red chili powder, dhana jeera powder, sesame seeds, besan and salt. Mix well and keep aside. 
  2. Slit the potatoes into 4 equal portions and the onions into 4 equal portions using a sharp knife. Do not cut through.
  3. Stuff each potato and onion slit with a little of the preparing filling. Keep the remaining filling aside.
  4. Next, in a pressure cooker, combine the stuffed potatoes and onions. Then, add 1/4 cup of water and mix gently. Pressure cook for 4 whistles.
  5. Allow the steam to escape before opening the lid. Keep aside as this process occurs. 
  6. Heat oil on a non stick pan. Then, add the mustard and cumin seeds. When they crackle, add hing and the cooked potatoes and onions. Add the remaining filling, 1/4 cup water and cook on medium flame for two to three minutes. 
  7. Garnish with fresh green coriander leaves. Serve hot.