Rawa Dhokla

Dhokla originates from Gujarat and served as a snack or breakfast. This is a savory dish with a spongy and porous texture, spiced with green chilies. Normally these are steamed and fried in oil along with the seasonings. But here, the seasonings are poured over the dhokla to reduce the oil consumption. There are different kinds of dhokla prepared with rice and dals, and the batter is left for fermenting. And here is the recipe for instant dhokla, so go ahead and enjoy it,

Ingredients:

1 cup Rava/Semolina

1tbsp Oil

1 pinch Ajwain seeds

1/2tsp Ginger (minced)

2 small Green Chilli (finely chopped)

1/2 cup Water

1/2 cup Yogurt

1 pinch Turmeric powder

1tsp ENO fruit salt

1/2tsp Salt

Seasonings:

1tbsp Oil

1/2tsp Mustard seeds

1/2tsp Urad dal

3 Green chilli (slit and de-seeded)

2tbsp Cilantro (chopped)

How to:

• In a big bowl, add the rava, ajwain and oil. Mix well and keep it aside.

• In a small bowl, add the yogurt, green chilli, ginger, turmeric powder and salt. 

• Add the yogurt mixture into the rava mixture along with water and prepare a lump-free batter.

• Let the batter rest for 15 mins.

• Meanwhile, bring the water to a boil in a pressure cooker/stock pot and grease the dhokla plates/cooker vessel and keep it aside.

• Add the ENO salt to the batter and mix well. It foams up and makes the batter light and airy.

• Now pour the batter into the greased cooker vessel and cook for 15 mins with cooker lid closed, without whistle.

• Remove and let sit for few mins. Garnish with cilantro.

•  Heat oil in a small skillet, add the seasoning ingredients and pour over the hot dhokla.

• Cut into desired shapes and serve warm with chutney.

Sweet French Crepes

Crepe is a very thin pancake made from flour, and poured onto a hot frying pan and served with a variety of fillings. It is widely consumed in France. There are crepes served with savory fillings like cheese, eggs and meat for lunch or dinner. When sweet, they can be a dessert or even perfect for breakfast. It can be spread and topped with sliced fruits or whipped cream. 
Eliminating the sugar, vanilla and kahlua, you have a crepe ready to fill anything savory for your lunch/brunch. Go French! Here goes the recipe,
Ingredients:

1/2 cup All purpose flour (Maida)

1 Egg

1/4 cup +2tbsp Milk

1/4 cup Water

1 1/2 tbsp Oil/Butter

1/2tsp Vanilla extract

1tbsp + 3/4tsp Sugar

1tbsp Kahlua

Sliced Strawberry /any fruit

Powdered sugar, for dusting

 How to:

• In a big bowl, mix together the flour and sugar and keep it aside.

• In another small bowl, mix the remaining ingredients and beat well.

• Now pour the beaten mixture and blend'em with the flour mixture.

• Place the batter in the fridge for an hour as it reduces the bubble formation.
• Heat a non-stick skillet, grease it with oil/butter and pour a small ladle-full of batter and gently swirl to spread evenly.

• Cook for a few seconds, gently flip it and cook the other side. (I cooked for a few extra seconds to get the golden brown color.)

• Remove, let cool and serve warm with fresh cut fruits and lightly dusted with powdered sugar.