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.

Instant Savory Spring Onion Dosa

I know, 'Instant' sounds always good. No soaking, no grinding and no fermenting, totally free from all these time consuming process. This is such a dosa where you can whip up the batter with a few ingredients already available from your pantry. This savory dosa had a great crunch from the spring onions and a spicy kick from the green chilies. You can also add grated carrot or zucchini and make it more colorful and healthy. And here goes the recipe,

Ingredients:

1 cup Besan flour 

2tbsp Sooji (Rava)

1tbsp Rice flour

1/4tsp Turmeric powder

1/4tsp Ajwain seeds

1 pinch Baking soda

1/4 cup plain Yogurt 

1 cup Water

1tsp minced Ginger

2 small Green chilli (minced)

3 stalks Spring Onion/Green Onion (finely chopped)

1tbsp Cilantro (chopped)

1tsp Salt

Oil

How to:

• In a big bowl, mix together the dry ingredients: besan, sooji, rice flour, turmeric powder, ajwain and salt.

• Add yogurt and water and whisk well to form a lump-free batter.

• Now add the green chilli, ginger, cilantro and spring onions, and mix'em well. 

• Let the batter sit for 15-20 mins. Add baking soda just before using the batter.

• Apply oil on a hot tawa/griddle, pour a ladle full of batter and spread it out.

• Cook for 2-3 mins or until evenly browned and flip the dosa. 

• Continue cooking for another couple of mins and serve hot with chutney or sambar.

Instant Dosa & An Award

Dosa is usually prepared with soaking rice and urad dal along with fenugreek and a time consuming process, which includes grinding and fermenting overnight. After trying out variety of flour dosas, i came across this recipe of instant dosa from Trendy Relish, the mixing of besan flour caught my eyes and was beamed with the even brown color of the dosa. With no grinding and fermentation, I prepared it right-away and really enjoyed the taste with my favorite onion chutney. Maybe next time i would reduce the amount of whole wheat flour for a more crispy dosa. Well, coming on to the recipe,

Ingredients:

1/2 cup Rice flour

1/2 cup Urad flour

1/2 cup Whole Wheat flour

1/2 cup Besan flour

2 1/4 Water

1/4tsp Black pepper powder

Salt

How to:

• In a big bowl, mix together all the flours along with salt and pepper powder.
• Then pour the water, mix well and prepare a lump-free batter.

• Heat the griddle/tawa, pour one ladle full of batter and make round shapes, spreading evenly.

• Pour drops of oil around the dosa, while cooking. Let cook for a couple of mins, flip it and cook for another 2-3 mins.

• Transfer to a plate and serve hot with onion chutney. 

Sending this dish to Umm's Taste of Pearl city for the event Any One Can Cook.

Yay! another sunshine award from one of  my fellow blogger friend Dr.Sameena's My Culinary Creations, she has a wonderful collection of easy to cook recipes, just like her blog name says. Do stop by her space for different milkshake recipes. I love'em all.

Thanks for the award, Sameena.

Coconut Sevai (Indian noodles)

Ingredients:

1/2lb Instant Rice Sevai 

1/2 cup grated Coconut (frozen & thawed)

2 green chilli (cut lengthwise)

5-6 Curry leaves

1 1/2tsp Chana dal

1tsp Urad dal

1/2 tsp Mustard seeds

1tbsp +1tsp Oil

Salt

How to:

• Heat water in a pan along with 1tsp oil and salt until it comes to a boil.

• Switch off the flame and immerse the instant sevai and let cook for 2 mins with lid closed. (Just like package instructions.)

• Then drain the water in a colander and run the cooked sevai under cold water to stop further cooking.

• Now, heat the remaining oil in a skillet, add mustard seeds, when they splutter, add chana dal, urad dal, green chillies and curry leaves, followed by turmeric powder.

• Reduce the flame to medium- low and add grated coconut and saute for a min.

• Then add the cooked sevai, mix well and cook until  its feels warm.

• Switch off, close the skillet with a lid and let stand for 5 mins to bring out the flavor.

Serve hot with chutney or kurma or keep simple like me, with little ghee and sugar.