Soya khaman dhokla

Posted on August 18, 2009. Filed under: Snacks | Tags: , , |

Try this healthy version of dhokla made with a combination of Bengal gram flour and soya flour for an “iron kick”.

Preparation Time : 5 mins.
Cooking Time : 10 mins.

Serves 6.

For the batter
¾ cup Bengal gram flour (besan)
¼ cup soya flour
1½ tablespoons semolina (rawa)
½ teaspoon citric acid (nimbu ke phool)
3½ teaspoons sugar
1 teaspoon green chilliginger paste
1½ teaspoons Eno’s fruit salt
salt to taste
For the tempering
½ teaspoon mustard seeds (rai)
½ teaspoon sesame seeds (til)
2 green chillies, chopped
a pinch asafoetida (hing)
2 teaspoons oil
For the garnish
1 tablespoon chopped coriander
For serving
nutritious green chutney
Method
1. Mix together all the ingredients for the batter, except the fruit salt, using enough water to make a thick batter.
2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well. The mixture will rise immediately.
3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
4. For the tempering, heat the oil in a small pan and add the mustard seeds, sesame seeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
5. Cut into pieces and serve hot with nutritious green chutney.
Tips
You can use 1 teaspoon of lemon juice instead of the citric acid crystals.
Keep the steamer hot and only then add the fruit salt into the batter.
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Chola dal dhokla

Posted on August 3, 2009. Filed under: Diabetes/diabetic recipe, Snacks | Tags: , , , |

Dhoklas are a favourite Gujarati snack. Dhoklas are usually made with ground and fermented pulses and are steamed. As they are steamed, they are healthier than most other snacks. The addition of spinach and fenugreek enriches this recipe with vitamin A (that aids in healthy vision) and iron (that is responsible for blood formation).
These quick and easy to make dhoklas are best enjoyed as a breakfast dish or even for a late afternoon snack. They are quicker to make as instead of fermenting the batter overnight, I have used fruit salt for this purpose. Serve hot, with Low Calorie Green Chutney.

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Serves 4. (Makes 16 pieces).

Ingredients
½ cup chola dal (split black eyed beans), soaked overnight
½ cup spinach (palak), chopped
½ cup fenugreek (methi) leaves, chopped
2 teaspoons green chilliginger paste
¼ teaspoon asafoetida (hing)
1 teaspoon fruit salt
salt to taste
Other ingredients
½ teaspoon oil for greasing
Method
1. Wash and drain the dal and place it in a blender.
2. Add the spinach, fenugreek leaves and green chilli-ginger paste and grind to a paste, adding a little water if required.
3. Add the asafoetida and salt and mix well.
4. Grease a 150 mm. (6″) diameter dhokla plate and keep aside.
5. Add the fruit salt, sprinkle a little water over and mix gently.
6. Pour into the greased thali and steam for 8 to 10 minutes or till a skewer inserted comes out clean.
7. Serve hot, with Low Calorie Green Chutney.
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Dhokla

Posted on July 9, 2009. Filed under: Snacks | Tags: , |

Ingredients
For the batter:
1 tbsp peanut oil or any other vegetable oil
250g/9oz/1¾ cups chickpea flour, sifted
75g/3oz/¼ cup plus 1 tbsp sugar
2tsp salt
½ tsp citric acid (sold by Indian grocers and chemists)
1 tsp bicarbonate of soda (baking soda)

You also need:
4tbsp peanut oil or any other vegetable oil
½ tsp brown mustard seeds
¼tsp ground asafoetida
6 fresh hot green chillies, rougly chopped
1 tbsp sugar
¼tsp citric acid
½ tsp salt
2 tbsp finely chopped, fresh green coriander
1 tbsp fresh or desiccated coconut

Method
1. Get everything ready for steaming. Pour approximately 7.5cm/3in water into the wok. You should be able to fit the thali or tray near the top of the wok. You may need to rest it on a small dish so that it is secure rather than wedge it in. It should sit above the water level. Bring the water in the wok to the boil. Grease the tray or trays with the 1 tbsp oil.
2. If you are steaming the batter in one batch, put the chickpea flour, sugar, salt and citric acid into a mixting bowl. Slowly add 350ml/12fl oz/1½cups water as you beat the mixture to a thick, smooth batter. The colour should become lighter and the mixture double in volume. Add the biocarbonate of soda (baking soda). Gently beat for a further 1-2 minutes. The mixture should bubble. Quickly pour the batter into the baking tray, place the tray in the wok, cover the wok and steam for 30 minutes or until a toothpick inserted into the cake comes out clean and the cake has a light, fluffy, sponge-like texture.
3. Cut into 2.5cm/1in squares or diamonds. (If the dhokla is to be cooked in 2 separate batches, divide the flour mixture into 2 equal lots. Add only half the water to each lot and beat it in just before steaming it. Follow general directions.)
4. Meanwhile, heat the 4tbsp oil in a small pan over meduim-high heat. When hot, add the mustard seeds. As soon as they pop, a matter of seconds, remove the pan from the heat. Add the asafetida, chillies and 200ml/7fl oz\/¾ cups plus 1 tbsp water. Return the pan to meduim-high heat. Add the sugar, citric acid and salt. Bring to the boil. Boil for 2 minutes or until you have a light syrup. Remove from the heat.
5. Pour the syrup evenly over the cooked dhokla. Sprinkle the fresh coriander and desiccated coconut over the top.

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Khatta dhokla

Posted on June 19, 2009. Filed under: Snacks | Tags: , , |

A traditional Gujarati dish at festive meals. Deliciously sour. Can also be served as a snack at tea-time.

Cooking Time : 40 mins.
Preparation Time : 30 mins.

Serves 6 to 8.

Ingredients
3 teacups rice
1 teacup urad dal
1/2 teacup sour curds
6 to 8 green chillies
25 mm. (1″) piece ginger
3/4 teaspoon soda bi-carb
3 tablespoons oil
1/4 teaspoon asafoetida (hing)
1 tablespoon coarsely pounded black pepper
salt to taste
Method
1. Wipe the rice and urad dal with a wet cloth, mix and grind dry coarsely (like semolina). Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixer the next day.
2. Add the sour curds and hot water and make into a thick paste.
3. Leave to ferment for at least 6 to 7 hours.
4. Make a paste of the green chillies and ginger.
5. Now add to the batter the soda bi-carb, oil, asafoetida, green chilli paste and salt.
6. Apply a little oil to a metal thali (flat metal plate with low rim). Pour enough batter so as to fill half the height of the thali. This should ordinarily be about 1/2 teacup for a small thali.
7. Sprinkle a little ground pepper on top.
8. Steam for about 10 minutes.
9. Cut into pieces and serve with raw oil and green chutney.
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PANEER PALAK DHOKLA FLAN Recipe

Posted on October 20, 2008. Filed under: Snacks | Tags: , |

A delicious version of the popular Gujarati dhokla.

Preparation Time : 5 min.
Cooking Time : 5 to 10 min.

Serves 6.

Ingredients

1 khatta dhokla packet or mixture (200 grams)
2 tablespoons grated paneer
4 tablespoons finely chopped spinach (palak)

To serve

green chutney or coconut chutney

Method

1. Prepare the batter according to the instuctions given on the packet.

2. Grease small flan tins very well. Sprinkle the grated paneer and spinach at the bottom.

3. Fill the tins with the prepared batter and steam for 5 minutes.

4. Turn the tins upside down. Fill the centre with green chutney.

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Toovar methi dhoklas recipe

Posted on October 20, 2008. Filed under: Snacks | Tags: , |

The preparation of dhoklas is a an art which can be learnt with practice. They make a fluffy, low-calorie snack.

Cooking Time : 15 to 20 min.
Preparation Time : 20 min.

Serves 6.

Ingredients

1 teacup toovar ( arhar) dal
2 teacups fresh fenugreek (methi) leaves
5 green chillies
2 teacups skim milk yoghurt
1/4 teaspoon asafoetida
1 teaspoon sugar
1 teaspoon Eno’s fruit salt
2 teaspoons oil
salt to taste

For serving

green chutney

Method

1. Soak the dal 4 to 6 hours.

2. Grind the soaked dal with green chillies and youghurt.

3. Add the asafoetida, sugar, salt and oil. Keep aside for 2 to 3 hours.

4. Add the fenugreek leaves and fruit salt and mix slowly.

5. Pour the batter into greased small mould tins for the desired shape. Steam for 5 to 7 minutes. Serve hot with green chutney.

Tips

Goodness Guide :
Dhoklas are high in protein, low in fat.
Fenugreek lowers blood sugar levels and provides calcium.

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Khaman Dhokla

Posted on September 29, 2008. Filed under: Microwave, Snacks | Tags: , , |

Khaman Dhokla

Khaman Dhokla

Ingredients
1 cup Bengal gram flour (besan)
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid crystals
3 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno’s fruit salt
salt to taste
For the tempering
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds
2  green chillies, chopped
a pinch asafoetida (hing)
1 tablespoon oil
For the garnish
1 tablespoon chopped coriander
1 teaspoon chilli powder
How to proceed
1. To prepare the tempering, heat the oil in a small pan and add the mustard seeds. When they crackle, add the sesame seeds, green chilli and asafoetida and remove from the fire. Add 1 tablespoon of water and pour the mixture over the steamed dhoklas.
2. Garnish with the coriander and sprinkle with the chilli powder.
3. Cut into pieces and serve with green chutney.
Method
1. Combine all the ingredients except the fruit salt in a bowl and make a batter using a1 cup of water.
2. Add the fruit salt. Sprinkle a little water over the fruit salt and mix wel.
3. Pour half the batter into a greased 150 mm. (6″) diameter microwaveable container and cover with a plastic wrap.
4. Microwave on HIGH for 2 minutes. Allow to stand for 1 minute.
5. Repeat with remaining batter to make 1 more tray of dhoklas. Keep aside.
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