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Tuesday, 9 December, 2008

Semolina Dhokla

This nutritious and tempting snack comes from Gujarat. This is easy to make and does not need a lot of ingredients. I am not able to put any pictures at this time, as my camera was not with me when I made it. Children will love to eat this. This recipe was specially requested by one of my friends.

1. 1 cup semolina/rava/sooji
2. 2 tblsp. gram flour/besan/kadalamav
3. 2 chopped green chillies
4. 1 inch grated ginger
5. 3/4 cup yogurt/curd
6. 3/4 cup water
7. 3 tblsp. sugar
8. salt as required
9. 1 tsp. turmeric
10.1 tblsp. lemon juice
11.1 tsp. eno(fruit salt) or baking soda

1. 1 tblsp. mustard seeds
2. 1 tblsp. dessicated coconut
3. a few curry leaves and some coriander leaves
4. 1 tbsp. sesame seeds
5. 1 tblsp. oil

* Grease a vessel (mould)with oil. Take another vessel bigger than the mould and boil some water. It should have a lid with a hole for the steam to escape. The mould should fit inside this vessel.
* Mix items 1 to 10 thoroughly and keep it aside for 15 minutes. Add eno/baking soda and mix.
* Pour the mixture into the mould and steam it for 15 minutes. Poke a toothpick and see whether it comes out clean. If it comes out clean, then the dhokla is done.
* Add the dessicated coconut on to the dhokla.
* Heat one tablespoon oil, splutter mustard seeds, sesame seeds and curry leaves and pour over the dhokla. Sprinkle some coriander leaves also.
*Cut into cubes and serve it plain or with chutney of your choice.

Sunday, 7 December, 2008

Black eyed bean Fritters (Pakoras)

Black eyed beans fritters are great as snacks.


1. 250gms. dried black eyed beans
2. 1 onion chopped
3. 1 green chillie deseeded and cut into half
4. 1 inch ginger sliced
5. 150ml. water
6. salt as required
7. oil for deep frying


* Soak the beans in water for 8 hours. Drain the water and remove the skin by rubbing between the palms of the hand.
* Wash the beans in lot of water, the skins will float to the surface. Discard the skin. Soak the beans for some more time.
* Put all the items from 2 to 6 in a blender to make a thick paste (water may be added slowly and gradually and not the entire quantity at one go).
* Heat oil in a heavy bottomed pan and fry spoonfuls of the above mixture until golden brown.
* Serve it with sauce or dip of your choice.