Dhokla - The Popular Gujarati Non Fried Snack

I was introduced to dhokla by my very good friend when I was in US. Taste of first bite of dhokla made me to love this dish for ever. Its soft juicy texture of dhokla just got melted in my mouth. When I asked her for the recipe,I found that its recipe was too easy and so simple, that anyone can prepare when the ingredients are handy at kitchen within no time. That was great!! 
Dhokla are the very popular Gujarati food item which can be prepared instantly using  gram flour or besan. Traditionally the dhokla are prepared using bengal gram or channa dal. The traditional way requires a more time, because of soaking and grinding process. In Gujarat, you will find it in every corner of the street, the vendors selling them. People over there enjoyed dhokla as a breakfast or as a side dish in any of the day meal.
This jiffy version of  dhokla does not require any fermentation. Its is instantly fermented by adding eno or fruit salt. Just all you need is to mix the ingredients, ferment it with eno or fruit salt and then steam it. Isn't it so simple dish. I prefer this dhokla to serve with green chutney and tangy tamarind chutney. The recipes for chutney will be posted in next blog. Till then enjoy this superb delicious gujarati snack.

Gujarati Khichdi

Gujarati Khichdi is a simple one pot meal . It has a loads of different veggies and  mild flavor of Indian spices.I usually prefer to make this dish, when I have different cut leftover veggies into my fridge. The best part of this khichdi is you can add any  kind of  veggies of your choice like cabbage, eggplants and also spinach. This is a must try recipe . So do try and let me know how it came out for you.

INGREDIENTS

• Rice - 1&1/2 cups
• Carrot - 3 nos, small
• Potato - 1 no, small
• Cabbage - 1/4 cup, shredded
• Spinach - 1 cup, chopped
• Green peas - 1/4 cup
• Groundnuts - 2 tbsp
• Cashewnuts - 1 tbsp
• Raisins - 1 tbsp
• Shredded coconut (dry or fresh)- 2 tbsp , (optional)
• Onion - 1 medium, chopped
• Ginger garlic paste - 2 tsp
• Green chilly paste - 1 tsp or slitted chillies - 2
• Tumeric powder - 1/2 tsp
• Garam masala - 1tsp
• Cloves - 2
• Cinnamon stick - 1/2 inch stick
• Mustard seeds - 1/2 tsp 
• Cumin seeds - 1/2 tsp
• Ghee - 1 tbsp
• Oil - 1tbsp

PREPARATION

• Wash and soak the rice in 3 cups of water for atleast 20 minutes.
• Heat oil and ghee into a wide pot.
• Add cloves, cinnamon stick, mustard seeds, cumin seeds and tumeric powder. Saute until you get a nice aroma from spices.
• Then add chopped onion, ginger garlic paste and green chilly paste. Fry for 2 minutes.
• Now add groundnuts, cashewnuts and raisins. Mix well and saute for 1 minute.
• Then add remaining veggies like cabbage, carrot, potato, eggplants, green peas, spinach and shredded coconut.
• Finally add soaked rice along with water, garam masala and salt as per the taste. Mix everything well and cover the pot with the lid. Let the mixture come to boil.
• Then reduce the flame to half and allow the rice to absorb the water. Once rice absorb the water, turn the flame to the lowest position and keep it for another 10 to 12 minutes.
• Khichdi is done and it is ready to serve.

Surti Locho - A Gujarathi Breakfast

The name "Surti locho" originates from the Surat. Surat is commonly known as capital city of Indian state of Gujarat.

Surti Locho is the famous street food of gujarat,can be enjoyed anytime.

INGREDIENTS

• Chana dal - 1& 1/2 cups
• Urad dal(Blackgram) -1/2 cup
• Poha(Beaten rice) - 1/2 cup
• Green chilly paste - 1 tsp
• Ginger paste - 1/2 tsp (optional)
• Tumeric powder - 1/2 tsp
• Eno fruit salt - 1&1/2 tsp
• Crushed black pepper (pepper powder can be used)
• Paprika
• Onion chopped
• Lemon
• Cilantro chopped
• Fine sev
• Salt to taste

PREPARATION

• Soak chana dal and urad dal separately  for about 6 to 7 hours.
• Soak the beaten rice 10 minutes before the grinding process starts.
• Grind the dals along with soaked beaten rice to the smooth thick batter.
• To the batter add green chilly paste,ginger paste,tumeric powder and salt.
• Mix everything well.
• Do not allow the batter to ferment.
• Add eno fruit salt just before steaming.
• Pour the batter into the greased plate and add crushed black pepper and paprika.
• Steam it for about 18 to 20 minutes or till done.
• You can check the locho by inserting knife,if knife comes out  clean that means Locho is done.
• For steaming I used pressure cooker.
• Surti locho can be served by adding chopped onion,cilantro,lemonjuice and finally fine sev.
• Surti locho is always served hot.

Undhiyo

INGREDIENTS

• Potatoes -2big
• Sweet patoto -  1 big
• Tindora -  10
• Raw banana  slices - 1 big
• Fried  fenugreek muthia -10
• Surti papdi( Flat beans)(Fresh/Frozen) -15
• Carom seeds - 1/2 tsp
• Oil - 2 tbsp

Ingredients for muthia

• Wheatflour -1/2 cup
• Besan -1/4 cup
• Fenugreek leaves -1/2 cup
• tumeric powder -1/4 tsp
• Green chilly paste -1/2 tsp
• Ginger paste - 1/2 tsp
• Coriander powder -1/2 tsp
• Sesame seeds - 1 tsp
• Salt
• Oil for frying
• Water as required

Ingredients for undhiyo masala

• Coarse peanut powder - 1/2 cup
• Sesame seeds - 1/4 tsp
• Raisins - 10
• Cashewnuts -10
• Coconut powder - 2 tbsp
• Red chilly paste - 1/2 tsp
• Tumeric powder - 1/4 tsp
• Cumin powder - 1/2 tsp
• Green chilly paste - 1/2 tsp
• Ginger paste - 1/2 tsp
• Garlic paste - 1/2 tsp
• Salt
• Cilantro - 3 tbsp

PREPARATION

• Cut the potatoes and sweet potato in big pieces.
• Slit the tindoras.
• Slice the raw banana.
• Clean the surti papdi.Use the tender ones.
• Fry the potato pieces in the oil.
• Mix all the ingredients of muthias as listed above.
• Prepare the thick paste by addingrequired water.
• Fry all the muthias.
• Add all the undhiyo masala ingredients in one bowl and mix it well.Keep it aside.
• Place the deep bottom pan on the medium flame and add the 2 tbsp of oil into it.
• When oil heats up, add carom seeds and fry it.
• Now add undhiyo masala  with little amount of water.Fry for a minute.
• Then add tindora, surti papdi and raw banana.
• Cook till it becomes soft on low flame.
• When veggies becomes soft, then add fried potatoes and fried muthias.
• Mix well and turn off the flame.
• Undhiyo is ready to serve.
• Undhiyo goes best with puri.

Khakras - A crisp Indian Bread

INGREDIENTS

• Whole wheat flour - 2 cups
• Pan puri masala  -2 tsp ( you can flavour khakras as per the choice)
• Salt to taste
• Oil -2tbsp
• Some flour for dusting

PREPARATION

• In the  wide bowl add whole wheat flour, pan puri masala,salt and oil.
• Mix well all the ingredients and make the soft dough using water.
• Keep this dough closed for sometime.
• Divide the dough into small balls.
• Roll these balls to round shapelike hapathis
• Place skillet on low flame and half fry all rolled out chapathis.
• Apply oil to half fried chapathis.
• Again fry these chapathis by pressing on it using cloth till crisp.
• Khakras are ready to serve.
• Khakras can be served with hot tea