Dhokla Halka Fulka

Whenever I wish to stay light on my snack or breakfast, all I can think about experimenting dishes with Sooji/Semolina. Also because they are easy on stomach and faster to cook. One can make dishes in minutes. Today, I would like to share with you one such variation of “Dhokla”

Dhokla Halka Fulka

Ingredients:

1 cup Sooji (Rawa/Semolina) 1 cup yoghurt
1 teaspoon ENO Salt
½ teaspoon turmeric powder 1 teaspoon grated Ginger
1 teaspoon finely chopped green chilly
1 teaspoon mustard seeds
8-10 curry leaves
2 teaspoon sugar
5 green chillies thin sliced
2 teaspoon oil for seasoning
2 teaspoon fresh coconut (grated) for garnishing
2 teaspoon coriander leaves (chopped) for garnishing

Method:

Take a bowl and add Sooji, yoghurt, ENO, turmeric powder, grated ginger, chopped green chillies. Add salt to taste. Whisk all the ingredients into a thick mixture and pour it into a greased pan. Place the pan either in a pressure cooker or a idli steamer and steam the batter for 7-8 minutes. Insert a fork in the pan to check if the dhokla is cooked or not. If the fork comes out clean, then its ready. Remove the pan and allow it to cool for 5 minutes. Cut it into square pieces.

Heat a Frying pan and pour 2 teaspoon oil, add mustard seeds, curry leaves, sliced green and sauté for a while. Add sugar and salt to taste and add ½ cup water and cook for 1 minute. Spread this sauce/seasoning on the dhokla. Garnish it with coriander leaves and grated fresh coconut (optional).

Make a quick coriander chutney, take one cup fresh coriander, 4 green chillies, 2 teaspoon ground nut, 1 medium size onion, juice of one fresh lime, salt to taste and blend it into a fine paste in a mixer. And the chutney is ready to serve...

Indian Pizza

Summer is the time to stay light on food as well, something that is easy to digest, be it a light snack or regular meals. Today, I would like to share with you one such snack that is a variant of South Indian Dosa. This is not that regular dosa which is cooked out of rice, so let’s name it “Indian Pizza”

Indian Pizza

Ingredients:

1 cup Sooji (Rawa/Semolina)

6 Bread Slices
2 teaspoon rice flour
1 cup yoghurt (whipped)

½ grated carrots

½ cup finely chopped capsicums

½ teaspoon each finely chopped Ginger & green chilly
(Soaked in water for 10 minutes)

1 teaspoon each Bengal gram & split black gram
1 medium size onion
2 teaspoon fresh coconut, grated
8-10 curry leaves
1 teaspoon mustard seeds
2 dry red chillies
2 teaspoon oil


Method:

Cut the edges of the bread slices and soak it in water. Make a thick paste of Sooji, rice flour & yoghurt. Add salt to taste. Squeeze the bread slices to drain off the excess water and add it to the batter. Blend the batter well in a mixer. Pour the batter into a large bowl.

Heat a pan and pour 2 teaspoon oil, add mustard seeds, curry leaves, red chillies, soaked Bengal gram and split black gram chopped green chillies and onion and sauté until brown. Let it cool for some time.

Add this seasoning to the batter along with chopped capsicum, grated carrot and coconut. Mix this batter well. Place a non-stick pan on medium flame and clean the same with wet cloth. Spread a ladle of batter on the pan and sprinkle few drops of oil on the batter and cover it. Once cooked, turn it and cook on the other side too until brown.

Serve this with an accompaniment of your choice. My preference would be to make red chilli coconut chutney. Here is quick recipe. Take one cup fresh grated coconut, 2-3 roasted red chillies, tamarind, and sugar, salt to taste and blend it into a fine paste in a mixer. And the chutney is ready to serve...

Aloo Dahiwale

Ingredients:
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

Method:
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with wheat chappaties or steamed rice.