INSTANT DHOKLA

 

Prep Time- 10 mins
Cooking time- 10 mins
Serve- 4 to 6

INGREDIENTS
Gram flour/besan   - 1 cup
Semolina      - 1 cup
Yogurt        -  1 cup
Sugar         -         1 tbsp
Salt           -        to taste
Water       -            1 cup
Oil                       2 tbsp
Lemon juice       -  1 tsp
Eno fruit salt     -  1 tsp

For tempering
Black mustard seeds   -  1 tsp
Water                         -  3 tbsp
Green chilly              -  5 - 6
Oil           -  1 tbsp


METHOD
In a bowl mix together gram flour, semolina, yogurt, sugar, salt,  lemon juice, oil and water to make a smooth paste.
Keep aside for 15 minutes.
Add eno fruit salt in the dhokla mixture just before making dhokla and mix well.
Pour the batter in a greased mould  and microwave it for four mins
Heat oil in a pan for tempering and add mustard seeds, green chilly and water
Pour it over the dhokla .

BLACK GRAM CURRY

 

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve : 2

INGREDIENTS
Black gram  -  1 cup
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Soak black gram/kala chana over night drain it.
Heat oil in a pressure cooker.
Add cumin seeds to crackle.
Add chopped onion and fry till light brown.
Add ginger garlic paste,red chilly powder,coriander powder,turmeric powder and 2 tbsp water and saute for two mins.
Add coriander leaves and mix well.
Add black gram and mix well.
Add salt and one cup of water and cover the lid when cooker release the whistle simmer the flame for ten mins.
Once cooled add garam masala powder and mix well.
Garnish with coriander leaves and serve

BEETROOT FLAVOUR DAHIVADA

 

Prep Time : 15 mins
Cooking Time :25 mins
Serve : 4


INGREDIENTS
Moong dal- 1 cup
Urad dal   -   1 cup

Ginger paste- 1 tsp
Green chilly chopped- 3 to 4
Coriander leaves chopped- 100 gm
Oil for frying
Salt to taste
Yogurt (thick fresh)- 2 cup
Black salt- 1 tbsp
Red chilly powder- 1 tbsp
Cumin seeds roasted- 1 tbsp
Sweet tamarind chutney -  2 tbsp
Green coriander chutney  -  2 tbsp
Beetroot paste - 2 tbsp

METHOD
Wash and soak the moong dal  ,urad dal for 3-4 hours and now add green chilly and ginger and grind to a fine paste. 

Beat the batter very well till light and fluffy.

 Add the salt and coriander leaves in the batter. Heat the oil in a deep frying pan. 

Make equal size balls and deep fry it in hot oil until pink in color. 

Simmer it after we put all the vadas and cook in a medium flame until done. 

Now take out the vadas once done into a bowl of water and let them soak for 10 minutes.

 Now press the vadas so that excess water is out.

  Beat the yogurt and add beetroot  paste and mix well and place the vadas in a serving bowl and pour the curd all over the vadas. 

Sprinkle red chilly powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney , green coriander chutney,nankeen boondi,pomegranate seeds and  coriander leaves. 

PEA FLOUR DAHI VADA

 

Prep Time : 10 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS

Moong dal- 1 cup
Urad dal   -   1 cup

Ginger paste- 1 tsp
Green chilly chopped- 3 to 4
Coriander leaves chopped- 100 gm
Oil for frying
Salt to taste
Yogurt (thick fresh)- 2 cup
Black salt- 1 tbsp
Red chilly powder- 1 tbsp
Sweet tamarind chutney -  2 tbsp
Green coriander chutney  -  2 tbsp

Pomegranate pearls - 1 tbsp

  Pea flower  - 5 - 6                            -                                              

METHOD
Wash and soak the moong dal  ,urad dal for 3-4 hours and now add green chilly and ginger and grind to a fine paste. Beat the batter very well till light and fluffy. Add the salt and coriander leaves in the batter. Heat the oil in a deep frying pan. Make equal size balls and deep fry it in hot oil until pink in color. Simmer it after we put all the vadas and cook in a medium flame until done. Now take out the vadas once done into a bowl of water and let them soak for 10 minutes. Now press the vadas so that excess water is out.
                        Beat the yogurt and add beetroot  paste and mix well and place the vadas in a serving bowl and pour the curd all over the vadas. Sprinkle red chilly powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney , green coriander chutney,nankeen boondi,pomegranate seeds and  coriander leaves. 

Boil one cup water in a pan,once boiled turn off the pan and add the pea flower and cover the pan.

After 15 mins strain the water and add in the  curd and mix well.

place the vadas in a serving bowl and pour the curd all over the vadas. Sprinkle red chilly powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney , green coriander chutney,nankeen boondi,pomegranate seeds and  coriander leaves.