Tag Archives: gujrati


A healthy snack, and a change from the usual Rava Idlis that I make. Found the recipe for Rava Dhokla from sailusfood.com. There were many other options, but decided to try out this one with a few modifications.

This is what you’ll need

For the dhokla

Rava (semolina): 1 cup

Yoghurt: 1 1/2 cup (sour)

Buttermilk: 1/2 cup

Green chillies: 3

Ginger: 1/2″ piece

Sugar: 1/2tsp

Lemon juice: 1/2tbsp

Oil: 1tbsp

Eno: 1tsp

Salt: To taste

Chilli powder and chopped coriander leaves: To garnish

For the seasoning

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Sesame seeds: 1tbsp

Curry leaves: Few

Oil: 1/2tbsp

Let’s get cooking

1. In a bowl add the yoghurt and rava. Mix well to a paste taking care that no lumps are formed. Let it soak for at least two hours. Or can be left over night in the refrigerator.

2. Coarsely grind the green chillies and ginger.

3. Just when preparing the dhokla, mix the rest of the ingredients green chilli ginger paste, sugar, oil, lemon juice and salt to the rava mixture.

4. Add the butter milk and bring to a dosa batter consistency.

5. Add the eno fruit salt and mix gently. The mixture will become frothy.

6. Pour into greased pressure cooker vessels immediately and steam for 15 -17 minutes.

7. Prepare the seasoning and pour over the steamed dhokla.

8. Garnish with red chilli powder and chopped coriander leaves. Serve hot with green coriander chutney or sweet chutney. Alternately, cut the dhokla into half, horizontally. Prepare the green chutney and spread all around. Cover again and serve like a sandwich dhokla.

Approximate preparation and cooking time: 30 minutes (excluding soaking time)

Serves: 4



I have made Dum Aloo previously, but today found an easy Gujrati/Khatiyawadi recipe for baby potatoes on myownfood.blogspot.co.uk. by SJ. Hubbie absolutely loves anything cooked with a lot of garlic and this recipe was perfect. Goes well with Phulkas/ Chappatis

This is what you’ll need

Baby potatoes: 200gms

Onion: 1 (chopped)

Chopped garlic: 1tbsp

Tomato puree: 1/2 cup

Cream: 1/2 cup

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Coriander powder: 1tsp

Garam masala: 1/2tsp

Chopped green chillies: 1tsp

Cumin seeds: 1tsp

Oil: 2tsp

Coriander leaves: To garnish

Salt to taste

Let’s get cooking

1. Pressure cook the baby potatoes. Peel and keep aside. Cut into half if too big. Prick with a fork all over.

2. In a bowl add the dry powders along with the cream and salt.

3. Put in the potatoes and mix well, until the potatoes are well coated with this mixture. Refrigerate for at least half an hour.

4. Heat oil in a pan and season  with the cumin seeds.

5. Add the onions, garlic and green chillies. Saute until the onions are light brown.

6. Add the tomato puree and fry for a couple of minutes.

7. Mix in the marinated potatoes and cook further for 4 to 5 minutes.

8. Garnish with coriander leaves and serve hot with phulkas or chappatis.

Approximate preparation and cooking time: 25 minutes (excluding marination time)

Serves: 4



I remember trying out Paneer Dhokla from a shop close to home back in Bombay and today when I decided to make dhokla, i realised that I had some paneer at home too, so why not try out the paneer dhokla.

Since it was a last minute decision to make this evening snack, I found Tarla Dala’s recipe for instant dhokla and followed the same with slight changes.

This is what you’ll need

Besan (gramflour): 1cup

Rava (semolina): 2tbsp

Yoghurt: 2tbsp

Ginger green chilli paste: 1tbsp

Sugar: 2tsp

Fruit Salt: 2tsp

Salt to taste

Coriander chutney

Paneer: 100gms

For the seasoning

Mustard seeds: 1tsp

Sesame seeds: 1/2tsp

Hing (asafoetida): 1/2tsp

Green chillies: 1

Coriander leaves: To garnish.

Let’s get cooking

1. Mix the besan, rava, yoghurt, ginger green chilli paste, sugar and salt to a paste of pouring consistency along with water.

2. Add the fruit salt and sprinkle a little water over it. Mix well until the mixture is bubbly.

3. Pour the batter into a greased pan and steam in a pressure cooker for 7-9 minutes, until done.

4. Let it cool. Cut into half horizontally in required shape.

5. Prepare the green coriander chutney grinding half a bunch of coriander leaves, 2 cloves garlic, 1tsp lime juice, 2 green chillies and salt.

6. Cut the paneer into the same shape as the dhokla and shallow fry on a pan.

7. To assemble the dhokla sandwich, apply the green chutney on one half of the the dhokla. Place a slice of paneer in between. Apply the green chutney and cover with the other half.

8. Prepare the seasoning and garnish the dhoklas with it and finely chopped coriander leaves.

9. Serve with a chutney of your choice.

Approximate preparation and cooking time: 45 minutes

Serves: 3-4


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