Tag Archives: steamed

RAVA DHOKLA (STEAMED SEMOLINA CAKES)

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

 

MAKAI KA DHOKLA (STEAMED CORN CAKES)

Another tasty snack that I tried preparing after finding this recipe on the Tarla Dalal website. All of us at home really like dhoklas apart from being tasty, they are healthy too! Luckily for me I had a packet full of makai ka atta and did not know what else I could make with it other than Makai Ki Roti, until I saw this. Thank you Tarla Dalal for another great recipe!

This is what you’ll need

For the Dhokla

Makai ka atta (corn meal): 1 cup

Sour yoghurt: 1/2 cup

Warm water: 1/2 cup

Sweetcorn kernels: 1/2 cup

Green chilli and ginger paste: 2tsp

Eno fruit salt: 1tsp

Sugar: 2tsp

Lime juice: 1tsp

Hing (asafoetida): 1/4tsp

Turmeric: A pinch (optional)

Oil: 1tsp

Salt to taste

For tempering

Mustard seeds: 1tsp

Sesame seeds: 1tsp

Hing (asafoetida): 1/2tsp

Oil: 1tsp

Coriander leaves for garnishing

Let’s get cooking

For the dhokla

1. Add the corn meal, yoghurt and water in a bowl and mix well to a paste. Add a few tablespoons of more water if the mixture is too thick. Let this stand for at least 30 minutes.

2. Add the sweetcorn, green chilli ginger paste, lemon juice, sugar, asafoetida, oil and salt. Mix well.

3. Pour in the fruit salt and gently mix. Pour into a greased thali and steam for 15 to 20 minutes.

For the tempering

1. Heat the oil in a pan and season with mustard seeds, sesame seeds and asafoetida.

To serve the dhokla

1. Cut the dhokla into one inch squares and pour the seasoning over it evenly.

2. Garnish with chopped coriander leaves and serve hot with a chutney of your choice.

Approximate preparation and cooking time: 1 hour

Serves: 4

 

 

 

SANNA KHOTTO (STEAMED RICE LENTIL CAKES)

It was a long time since I ate Sanna Khotto, so decided to make it since it was also Ugadi (Konkani New Year). Sanna khotto can be made just with the rice and tur dal mixture, but I had a small piece of cabbage left in the fridge, so decided to make cabbage sanna khotto. Tastes perfect when had with some coconut oil.

This is what you’ll need

Rice: 3/4 cup

Tur dal: 1/4 cup

Coconut: 1 cup

Roasted red chillies: 5

Hing: 1tsp

Tamarind: Marble sized ball

Cabbage: 1 cup (finely chopped, optional)

Salt to taste

Let’s get cooking

1. Soak the rice and dal for 2-4 hours.

2. Grate the coconut and grind with the red chillies, rice, dal and tamarind to a coarse paste. The mixture should be just pouring consistency, more thick than thin.

3. Remove from the mixer and add the chopped cabbage (if using), hing and salt.

4. Pour this batter in a cooker vessel or idli moulds and steam for 20 minutes or until done.

5. Serve hot with coconut oil.

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

Serves: 4

 

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