Instant Rava Dhokla

 Everyone loves the soft, spongy Gujarati dhokla, which is healthy, as it is steamed. Here is a simple, easy version, no grinding, no fermenting,

 

Ingredients

suji 1 cup

curd 1/2 cup

water as needed

turmeric pdr  1/2 tsp

red chili pdr 1/4 tsp 

hing 1/4 tsp 

Eno fruit salt 1/2 tsp

salt

oil 1 tbsp

mustard seeds 1/2 tsp

sesame seeds 1 tsp

curry leaves few 

green chilies 1-2 slit

sugar 2 tsp 

water 3-4 tbsp 

Preparations

Mix the suji, curd, water, turmeric pdr and red chili pdr, hing and salt to a smooth batter, let it rest for  30 minutes.

Just before steaming, mix Eno fruit salt with 1 tsp water and whisk well.

Pour the batter in a greased bowl/ plate and steam for 12-15 minutes, remove, let it come to room temperature.

Heat oil, add mustard seeds, once it crackles, add sesame seeds, curry leaves and green chilies, add little water and sugar  mix well, after it boils, remove and pour over the dhokla.

slice and serve with green chutney. 

 

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Quick Dosa, no grinding/ fermenting !

Dosa is a favourite dish not just among those from the southern states of India, even the north Indians love dosas. For all dosa lovers, when not having time to grind, here is the quick version of your favourite dish. 

Ingredients

suji/ semolina 1 cup roasted or roast for 2-3 minutes

curd 1 cup 

water 1/2 cup

salt to taste

jeera 1/2 tsp

green chili finely chopped 1 (optional)

oil to cook

baking soda 1/2 tsp 

 

Preparations

Mix the roasted suji if you have, with curd and water to a smooth batter along with salt , jeera, and green chili. In case you don't have roasted suji, roast lightly for 2-3 minutes, then add the rest of the ingredients mentioned above. 

Just before making dosa, mix in baking pdr, whisk well. 

Heat a tawa well, grease with oil, spread the batter to make a thin dosa, put some oil all around, cook on medium heat, till the bottom is brown or crisp as per your taste.

flip it over, spread little oil if needed, cook for another 60-90 seconds.

Serve your crisp hot dosa with coconut chutney, milagai podi.

 

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Ada Pradhaman

 The dessert brings together soft, cooked ada with a deep jaggery sweetness and creamy coconut milk. Fried cashews, sultanas and coconut add a little crunch and texture, while ghee gives the dish its unmistakably rich finish.

Ingredients

Ada – 50 g

Jaggery – 150 g

Coconut milk – 250 ml

Raisins – 25 g

Cashew nuts – 25 g

Ghee – 50 ml

Cardamom powder – 5 g

Coconut – 10 g

How To Make Ada Pradhaman

1. Cook the ada: Parboil the ada until cooked and drain the water thoroughly.

2. Prepare the jaggery syrup:Make a syrup using jaggery and water. Strain the syrup through a muslin cloth to remove any impurities.

3. Add the ada: Add the cooked ada to the jaggery syrup and allow it to cook well so that it absorbs the sweetness.

4. Add coconut milk: Pour in the coconut milk and add cardamom powder. Heat the mixture gently, but do not let it boil.

5. Add the toppings: Fry the sultanas, cashews and coconut in ghee and add them to the dessert.

6. Serve: Give everything a gentle mix and serve the Ada Pradhaman warm or at your preferred temperature.

 

 

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Green Moong Dal Laddu With natural sugars and fibers

 Craving something sweet after a meal but avoiding sugar and jaggery for fitness reasons? Try these green moong dal dry fruit laddus. Made with moong dal, dates, raisins, nuts and seeds, they are easy to prepare and can be stored in an airtight container for a snack. Dates and raisins add natural sweetness, while moong dal, almonds, walnuts, cashews and seeds provide protein, healthy fats and energy.

  

 Ingredients

Take 1 cup of green moong dal (green lentils), soaked for 5-6 hours. 

You will also need 1/4 cup each of almonds, cashews and walnuts, 

2 tbsp pistachios, 

2 tbsp pumpkin seeds, 

2 tbsp sunflower seeds, 

1 tbsp chia seeds, 

1 tbsp roasted flax seeds, 

1/2 tsp cardamom powder and 

2 tbsp ghee. 

For natural sweetness, use 

1/4 cup raisins and 

8-10 seeded, finely chopped dates.

 

Preparations

Add the almonds, cashews, walnuts, pistachios, pumpkin seeds, sunflower seeds and flax seeds to the same pan. Lightly toast them over low heat, taking care not to over-toast them as the dried fruits and seeds may burn. Allow the mixture to cool, then chop it coarsely. Heat ghee in a pan and add the finely chopped dates and raisins. Cook, stirring constantly, for 2-3 minutes until they soften and begin to blend. Turn off the heat and let the mixture cool slightly.  

These laddus get their sweetness from dates and raisins, so there is no need to add sugar or jaggery. If you prefer a completely unsweetened version, you can leave out both. However, the laddus will taste less sweet and the mixture may be more difficult to bind. If needed, add a little extra ghee to help shape the laddus.  

Dry roast the soaked green moong dal and coarsely grind it. Lightly roast and chop the almonds, cashews, walnuts, pistachios and seeds. Meanwhile, soften the dates and raisins in ghee. Mix all the ingredients together, allow the mixture to cool slightly and shape it into laddus of your desired size.

 

 

 

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Leftover Rice? Turn It Into Soft, Fluffy Gujarati Dhokla

Leftover rice from last night often ends up becoming fried rice—or sitting forgotten in the refrigerator. But with a few simple ingredients, you can give it a delicious makeover. Turn that extra rice into soft, spongy dhokla for a quick and satisfying breakfast.

This easy recipe uses cooked rice, curd and semolina to create a light, fluffy texture. Add a classic mustard seed and curry leaf tempering, and serve it warm with green chutney.

Ingredients You’ll Need

For the dhokla batter:

1 cup cooked rice

1/2 cup curd

1/2 cup semolina (sooji/rava)

2 green chillies, finely chopped

Salt to taste

Eno fruit salt, as required

A little red chilli powder

Water, as required

Oil for greasing

For the tempering:

Oil

Mustard seeds

Asafoetida (hing)

Green chillies

Curry leaves

Sesame seeds

Sugar and water, for a mild sweet-and-tangy finish

Preparations 

Step 1: Prepare The Batter

Add the cooked rice and curd to a blender and grind until relatively smooth. Transfer the mixture to a bowl, add semolina and mix well.

Let the batter rest for around 10 minutes so the semolina has time to absorb moisture.

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Meanwhile, heat water in a large kadai or steamer and grease a dhokla plate with a little oil.

Step 2: Get The Consistency Right

After 10 minutes, check the batter and add a little water if required. The consistency should be neither too thick nor runny—aim for something similar to an idli or dosa batter.

Add finely chopped green chillies and salt and mix. Just before steaming, add the Eno and gently combine it with the batter. Avoid overmixing once the Eno goes in.

Step 3: Steam The Dhokla

Immediately pour the batter into the greased plate and sprinkle a little red chilli powder over the top.

Place the plate inside the preheated steamer or kadai, cover and steam for around 15–20 minutes, or until the dhokla is cooked through. You can insert a toothpick or knife into the centre; it should come out clean.

Switch off the heat and allow the dhokla to cool slightly before cutting it into squares or your preferred shape.

Step 4: Add The Tempering

Heat a little oil in a pan. Add mustard seeds and allow them to crackle. Follow with a pinch of hing, green chillies, curry leaves and sesame seeds. Sauté briefly until aromatic.

Pour this hot tempering evenly over the steamed dhokla.

Step 5: Give It A Sweet-Tangy Finish

For extra moisture and a mild sweet-and-tangy flavour, dissolve a little sugar in water and drizzle the mixture over the dhokla. Let it soak in for a few minutes.

Top with the tempered green chillies and serve your leftover rice dhokla warm with green chutney. It is an easy way to turn yesterday’s rice into a completely different breakfast while cutting down on food waste.

Tip: If using leftover rice, make sure it was refrigerated promptly after the previous meal and has been stored safely. Avoid using rice that has been left at room temperature for several hours.

 

 

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Kerala's Kadala Curry

 Ingredients:

½ kg black channa

1 big coconut (grated)  

1 cup shallots 

6 whole dried red chillies 

1 tbsp coriander seeds 

2 sprigs of curry leaves

4 green chillies (slit)

3 tbsp coconut oil 

8-10 garlic cloves 

2-inch ginger 

1 tsp mustard seeds 

2 onions 

1 tsp red chilli powder or as per taste 

1 tsp turmeric pdr 

1 tbsp Kerala Garam Masala 

salt to taste. 

 

Preparations

Soak the channa overnight and boil until cooked through. Save the stock and set aside.  

Now, add 1 tablespoon coconut oil to a thick-bottomed tawa on low flame. Roast shallots, curry leaves, ginger and garlic for 2 minutes. Keep them to the side of the tawa.

Next, roast the coriander seeds and whole red chillies for a minute and set aside. Add the grated coconut to the tawa and lightly roast for around 5 minutes. 

Mix all the ingredients on the tawa and roast together for 2 minutes. Allow this mixture to cool and later grind with a little water to form a fine, smooth paste. 

Take a pot and add 2 tablespoon coconut oil, mustard seeds, curry leaves, green chillies and sliced onions. Cook until the onions turn translucent. 

Add turmeric pdr, red chili pdr and Kerala garam masala pdr. Mix well, then add the paste prepared earlier. Stir for 2-3 minutes on medium flame.

 Add the boiled channa and combine the ingredients. Add around 3 cups of hot water or the stock saved earlier to the vessel.

Add salt to taste and stir thoroughly. Cover the vessel partially and let it cook on low flame for approximately 15 minutes. Serve hot. 

 

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Cabbage-Dal Vada

Ingredients

¾ cup chana dal

¼ cup urad dal

¼ cup tuvar dal

water, for soaking

2 cups cabbage, finely chopped

1green chilli, finely chopped

2 tbsp coriander, finely chopped

2 tbsp dill leaves, finely chopped

few curry leaves, finely chopped

1 tsp cumin / jeera

pinch hing 

1 tsp salt

oil for frying

 

Preparations

in a large bowl take ¾ cup chana dal, ¼ cup urad dal and ¼ cup tuvar dal.

wash and soak in enough water for 2 hours.

drain off the water completely and rest for 10 minutes.

blend to a coarse paste without adding any water.

transfer the dal mixture to a large bowl.

now add 2 cup cabbage, 1 green chilli, 2 tbsp coriander, 2 tbsp dill leaves, few curry leaves, 1 tsp cumin, pinch hing and 1 tsp salt.

squeeze and mix well combining the mixture well.

make a soft dough adding 2 tbsp of rice flour if the mixture is watery.

grease hands with oil and prepare small balls, flatten the vada.

and deep fry in hot oil. or preheat and bake at 180 degree celcius for 25 minutes or until it turns golden and crisp.

also, stir occasionally till until the dal vada turns golden and crisp.

finally, serve cabbage vada hot along with masala chai.

 

 

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