Instant White Dhokla#Alphabet Challenge

Homemade Instant White Dhokla is breakfast/snack item of the state of Gujarat in India. Since dhokla goes through a steaming process, it is healthy. It is a perfect addition to your weight loss plan because it is rich in protein, fiber, and other nutrients. It is ideal for breakfast or an evening snack option.

Cup Measurement 1 Cup = 200Ml
Ingredients
1 Cup Raw Rice
½ Cup Poha
½ Cup Yogurt
¼ Cup Fine Rawa / Semolina
½ Teaspoon Salt or to taste
1 Sachet Eno Fruit Salt or 1 Teaspoon
For The Tadka
2 Tablespoon Oil
1 Teaspoon Mustard Seeds
2 Green Chillies - slit
1 Teaspoon Sesame Seeds
1 Teaspoon Chopped Coriander - optional
1 Teaspoon Sugar
½ Cup Water 
Method

Wash the rice well. Soak the rice and poha for an hour or maximum 3 hours. After that drain all the water. Grind the rice and poha with the yogurt to a fine paste. Remove this into a bowl, mix the fine rawa and keep it aside for 15 to 20 minutes. 

In the meantime grease an 8 inch plate well with oil. Keep a steamer ready with enough water to steam the dhokla. When the water begins to boil place the plate on the stand.

After 20 minutes add the salt and eno and whisk it well till it turns frothy. Pour this into the plate. Sprinkle a bit of chilly powder on top. Cover the lid with a clean cloth so that the water does not fall on the dhokla and make it soggy. 

Steam on medium high flame for 15 to 20 minutes or until a knife or tooth pick inserted comes out clean. Switch off the flame. Let the dhokla cool. When it cools cut into pieces.
To Make The Tadka

Heat oil in a pan add the mustard seed, when they splutter add in green chillies and fry for a minute add the water and sugar bring this to a rolling boil add the coriander leaves, sesame seeds. Pour this evenly on the cut dhokla. Let is soak for few minutes. Serve hot with chutney. 
My Notes

If you do not have fine semolina then use the regular one only pulse it for 2 or 3 times in the mixer.
If you are making a double batch and do not have a dhokla stand wherein you can steam 2 -3 plates at a time. Then divide the batter in two parts. Add the eno to one batch at time and steam when that is steamed then add the eno to the second batch. You have to be quick once you add the eno or else the dhokla will not be fluffy.
This white dhokla is a thin layer. So do not add too much batter in the plate.

Labels: Alphabet Challenge, Ready/Instant Mixes, Dhokla, Gujarat, Breakfast, Kids delight, Rice, Rawa, Steamed, Healthy 

• Sneha’s Recipe: Instant White Dhokla 
• Mayuri’s Jikoni: Iceberg Wedge Salad 
• A Day in the Life on the Farm: Instant Pot Bean and Smoked Pork Soup 
• Jolene’s Recipe Journal: Italian Beef Sandwiches 
• Culinary Cam: I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream 
• Karen’s Kitchen Stories: Italian Pane di Genzano 
• Magical Ingredients: Instant Aloo Paratha 
• Palatable Pastime: Indonesian Bami Goreng 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Orange & Feta Italian Orzo Pasta Salad
• Blogghetti: Strawberry Hibiscus Iced Tea Recipe 

Mug Dhokla - A 2 Minute Microwave Recipe

Made this 2 mins microwave mug dhokla for our evening tea. This mug dhokla has to be eaten immediately or else it becomes chewy. So have it when its warm. 

Sending this to this month's BM week 2 - Mug treats

Ingredients per mug

3 Tablespooons Chickpea flour / Besan
4 Tablespoon Water
1 Tablespoon Oil
A pinch of Soda - bi - carb
3/4 Teaspoon Fruit Salt
A pinch of Turmeric
A pinch of Chilly powder

For the tadka

1 Teaspoon Oil
1/4 Teaspoon Mustard seeds
A pinch of Salt and Sugar
A tablespoon Water
A few drops of Lemon Juice
A Green Chilly - cut into 2 pieces

Method
Mix all the ingredients expect the fruit salt till smooth and lump free. Then add the fruit salt and very quickly mix it, place it on a plate ( for it may spill over ) and microwave on high  for only 2 mins.

For the tadka

Heat oil in a laddle, add mustard seeds when it splutters, add the green chilly, then add water , salt , sugar and lemon juice. Let the water come to a boil, take off the flame, pour it over dhokla.  Serve warm and enjoy this quick spongy and yummy dhokla.  

You can easliy unmould this, just loosen the sides with a knife and lift it with a spoon.. ta .. da..aa.. here  it is .....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Dhokla, Chickpea flour, Microwave, Mug Treats, Blogging Marathon

Cake Sandwich Dhokla

March 18, 2014

Ingredients
1 cup Idli batter
1/2 + 1/2 teaspoon eno fruit salt

1 teaspoon cocoa powder

1 teaspoon oil

Salt to taste

1/4 cup coriander chutney

For the tempering

½ tsp mustard seeds,
½ tsp cumin seeds,
Pinch of asafoetida
1 tbsp oil

Curry leaves

Method
In a bowl add cocoa powder, salt, idli batter,oil and mix well. Add little water (if necessary )to make it a dropping consistency and whisk till smooth .Divide the batter in 2 equal parts in seperate bowls.

Heat water in a steamer.  Grease a disposable aluminium food tray. 

Mix 1/2 teaspoon fruit salt in a tablespoon of water and mix well, add to one part of the batter and mix well till light and fluffy. Pour this in the greased tray. Place this tray tray in the steamer. Cover the steamer and let is steam on high flame for 5 - 7  minutes.  After it is steamed spread the chutney evenly over it. Take 1/2 teaspoon of fruit salt and 1 tablespoon of water mix well add this to the other part and mix till light and fluffy. Pour it over the chutney and with a spoon lightly spread it.  Cover the steamer and again steam for 5 - 7 minutes. Check by inserting a toothpick, if it come out clean switch off the flame let it cool.

Heat oil in a small pan add mustard seeds when they splutter add the cumin seeds, curry leaves and asafoetida. Pour this over the dhokla.  Cut into squares and serve. 

Labels: Breakfast, Healthy, Vegan, Dhokla