Aug 5, 2014

Oats Rava Palak Dhokla

Final recipe for this week BM theme. Again this recipe I have adopted fro Tarladalal . Now I am totally addicted to these dhoklas because they are oil free, light on stomach and good choice for breakfast.Today my recipe is with oats and semolina. 
Quick cooking rolled oats  ---  1/2 cup ground in to a coarse powder (I used safola oats)
Semolina (upma rava)  ---  1 cup
Curd   ---  1/4 cup
Chopped spinach   ---  1/2 cup
Chopped green chillies  --- 1 tea sp
Eno's fruit salt ---   1 tea sp
Salt to taste
1. Combine oats, rava, green chilli, salt to taste, chopped spinach, 3/4 cup water, mix well and make dropping consistency and set a side for 15 minutes.
2. Just before steaming add fruit salt and 2 tab sp water mix gently.
3. Pour this batter in to a greased thali and spread it in to a even layer.
4. Steam cook oats and rava spinach dhokla for 8 minutes or till the dhoklas are cooked.
5. Switch off the heat,remove the dhokla from steamer and leave it for 5 minutes the cut in to pieces.
Serve with green chutney.
Some Important notes:--
For this recipe also lightly dry roast rava.
Along with  chopped spinach you can add a tab sp of chopped methi leaves to make this dhokla more healthy.
Let's check the blogging marathon page Here

Aug 4, 2014

Beetroot Dhokla

Today is one more dhokla recipe but I gave a small twist to a traditional dhokla recipe. That is a healthy twist to a healthy recipe. I wanted to make Nylon dhokla for my second post. When I was making nylon dhokla for today breakfast, I got this idea of mixing some vegetables to the batter. First I thought of mixing carrot and beans. I was not much happy with that. 
                                                                  From last two months I made habit of having beet juice with my breakfast. Because beetroot is good for controlling blood pressure. I make my beet juice with orange or lemon or with any citrus fruits. When I mix my beet juice with milk that turn in to a beautiful pink color. Then I got this idea and mixed some beetroot pure with dhokla batter. But the color is little different then my beetroot milk shake. The taste was so yummm, green chutney is the best combination for this healthy dhokla
Lets check the recipe..
Besan  ---  1 cup
Samolina (rava, upma rava) ---  1and 1/2 cup
Beet root   ---  1 medium size (peal and cut in to cubes the make a coarse paste)
Sugar  ---  4 tea sp
Ginger green chilli paste  ---  1 tea sp
Lemon juice  --- 1 tea sp
Eno's fruit salt  -- 2 tea sp
Oil  ---   3 and half tea sp
Mustard seeds  ---  1/2 tea sp
Chopped green chillies  --  1 tea sp
Asafoetida  ---  a big pinch
Curry leaves  few
Water   ---- 3/4 cup
Salt to taste.
1. Combine besan, samolina, sugar, ginger green chilli paste, lemon juice, salt to taste mix well.
2. Now add beetroot pure, 3/4 cup water and make smooth batter, keep a side for 2 minutes.
3. Add fruit salt with a tab sp water and mix gently
4. In the same time grease a thali with little oil.
5. Pour the batter in to this greased thali and spread evenly.
6. Steam in a steamer for 15 to 20 minutes take it out from steamer and set a side for few seconds.
7. Now heat a small pan heat oil add mustard seeds let them popup then add chopped green chillies, asafoetida, curry leaves fry for a while and switch off the heat and add 1 and half tab sp water mix well.
8. Pour this seasoning over dhokla cut in to pieces.
Serve with green chutney.
Some Important notes:--
You can make this beetroot dhokla with khatta dhokla batter.
If you are making this with nylon dhokla batter they lightly dry roast samolina before using this gives a better texture.
You can increase beetroot pure as you like  
Can cook and make a paste with beetroot but I think it is not  good to cook that beautiful vegetable  many times. Any way we are cooking the pure with dhokla batter so That is enough I think.  
Let's check the blogging marathon page Here

Aug 3, 2014

Khatta Dhokla

Khatta Dhokla This is my first recipe for BM 43. One of my favorite snack because no oil, no fuss  easy to make. They are rich in protein, one can have Dhoklas for breakfast or dinner.You can have two or three pieces of Dhokla with a bowl of salad for dinner. 

                                                                                 Before I choose this theme  I know only one version of Dhokla that is Khaman Dhokla. Because that is the only dhokla is popular in South India (in my knowledge). When I found a few recipes for dhokla I was surprised, they are really very healthy and very interesting.
                                                                                I have adopted all my three dhokla recipes from Tarla Dalal from those this one is my first choice. Khatta Dhokla, This dhokla is in white color because we use rice and urad flour for this. This dhokla will be little sour in taste, that sour taste comes from sour curd. May be because of that the name came Khatta dhokla, khatta means sour. 
Lets check the recipe.....
For Khatta dhokla(white dhokla) flour:---
Rice  ----  2 cups I used raw rice
Urad dal ---  1 cup 
Lightly dry roast rice and urad dal, let them cool and ground in to a coarse powder
Mix both rice and dal powder.
For Khatta dhokla :----
Khatta dhokla powder --  2 cups
Sour curd  ---  1/4 cup
Green chilli paste ---  1 and half tea sp 
Oil  ---- 1 and half tea sp
Salt to taste
Warm water   --- 2 1/4 cups
Eno's fruit salt --  3tea sps 
1.  Mix green chilli paste to curd whisk well Then add salt to taste, one tea sp of oil and warm water mix well .
2.Add khatta dhokla powder to curd mixture and mix well to make a paste.
Keep a side to ferment at least for 8 hours.
3. Mix fruit salt with a tea spoon water and pour over the curd and flour mixture after 8 hours. wait for few seconds and mix gently.
4. grease a thali  with remaining oil and pour the batter till 1/3 of the thali.
5. cook the khatta dhokla in a steemer for 8 minutes, insert a knife and check if it is not cooked then cook for few more minutes and switch off the heat.
6. cool slightly the cut in to pieces serve with green chutney.
1. Add fruit salt just before steaming the dhokla.
2. Can sprinkle crushed black pepper on top to give a nice flavor and taste.
 Let's check the blogging marathon page