Showing posts with label Steamed. Show all posts
Showing posts with label Steamed. Show all posts

Instant Khaman dhokla

Khaman dhokla is probably the most famous Gujrati snack across India. Easily available in some states and difficult to find in others. Somehow, I love this healthy steamed snack with tea in the evenings, but Bangalore disappoints me by not having it so readily available. I actually have to go in search of it and most times it is just so sweet that it turns me off. Since it is so easy to make, I often end up making it at home myself.

How to make instant khaman dhokla recipe at www.oneteaspoonoflife.com


How to make instant khaman dhokla recipe at www.oneteaspoonoflife.com


How to make instant khaman dhokla recipe at www.oneteaspoonoflife.com


How to make instant khaman dhokla recipe at www.oneteaspoonoflife.com



How to make instant khaman dhokla recipe at www.oneteaspoonoflife.com



Ingredients:

Besan  - 1 cup
Fine rava - 1/4 cup
Eno salt - 2 sachets
Green chillies - 4-5
Ginger - 1 small piece
Mustard seeds - 1 tsp
Coriander leaves - a handful
Fresh grated coconut - 2 tbsp
Salt
Water - 1/2 cup
Oil - 4-5 tsp

Method:

Mix the besan and rava. Using rava is optional, dhokla can be made with only besan also.
Crush the ginger and make a paste of the 2 green chillies and add to besan.
Add salt and water
Fill a steamer with water and keep on stove.
Grease a small vessel/ bowl. I used an idli steamer so I used the idli plates itself to steam the dhoklas.
Once the steamer is ready, mix the Eno salt into the besan and immediately transfer to the greased vessel and place in the steamer.
Allow it to steam for 7-10 minutes.
Remove from steamer and cut into 2" pieces.
Heat 3 tsp oil, add mustard seeds.
Once the mustard seeds splutter, slit the remaining chillies and add to te oil.
Pour the oil on the dhokla
Garnish with finely chopped coriander and freshly grated coconut
Enjoy with curd or chutney
Generally, when we buy dhokla outside, a very thin solution of water, sugar, lime juice is also poured on the dhokla to give it a sweet and sour taste. I am not a fan of the sweet dhokla, hence I skipped this step.
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Idli

Sunday morning always made me happy as a kid... My mom would cook some of the yummiest things on sundays... Breakfast would generally be idli or dosa. Personally I have always liked idlis more. Though idlis and dosas are so commonly available in south India, it wasn't the case where I grew up. So sundays were a treat. Below is the traditional way of making idlis..


How to make idli with idli rava rice rava recipe at www.oneteaspoonoflife.com

How to make idli with idli rava rice rava recipe at www.oneteaspoonoflife.com

How to make idli with idli rava rice rava recipe at www.oneteaspoonoflife.com

How to make idli with idli rava rice rava recipe at www.oneteaspoonoflife.com

Ingredients:


2 cups Idli Rava or Rice Rava
1 cup Urad Dal
Salt to taste
Oil to grease
Water as required

Method:


Soak the urad dal for 3-4 hours. If it is a cold day, then soak in lukewarm water.
Just before you start grinding the urad dal, soak the idli rava in warm water. Make sure the water is not very hot, else, you will end up cooking the idli rava. 
Grind urad dal with water till smooth. 
Drain out the idli rava and mix with the urad dal.
Cover it and allow to ferment overnight or for 8-10 hours in a warm place. If it is a cold day, you may need to let it rest for longer. You can also keep it an oven that is at no greater than 40 degree celsius.
Add salt in the morning. Adding salt at night may prevent the batter from fermenting.
Add a little water to achieve a pouring consistency. Batter must be thicker than what is used for dosa.
Grease the idli plates/bowls with oil and spoon in the batter.
Steam in an idli cooker for around 10-15 mins.
When you put a knife through the idli, it should come out clean.
Serve with chutney or sambhar.
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