Dhokla

My mom's recipe again.

It's easy to make, healthy and a very yummy snack

Ingredients

• 1 cup besan
• 1/3 cup sooji
• 3/4 tea spoon baking soda
• Ginger and green chilli paste (as per taste)
• 1 tea spoon oil
• 3/4 cup curd
• 1/4 tbsp Eno Fruit Salt
• 1/2 tbsp lemon juice
• A pinch of hing
• 1.5 tbsp sugar

For garnishing 

• Mustard seeds
• Curry Leaves
• Sliced green chillies
• White sesame seeds

Process

• Mix besan, sooji, baking soda, ginger and green chilli paste, lemon juice in curd. Add a bit of water if required. The thickness should be a bit more than idli batter.
• Leave the mixture aside for 45 mins.
• Line the baking container with oil.
• Add Eno Fruit Salt mixed in a spoon of water. Mix well, the whole mixture will now become fluffy.
• Steam for 10 mins at high steam and 2-3 mins at medium heat. Check with knife if its done.
• Turn off gas and let it be for 5-7 mins.
• Take out the steamed dhokla from the container.

Garnishing

• Heat oil in a pan.
• Add mustard seeds, curry leaves and sliced green chillies.
• Add sesame seeds. Just roast the sesame seeds a bit, it should not become red.
• Pour the mixture on the dhokla. 
• Cut square pieces of the dhokla.
• Add 3/4 cup water with sugar. When the water boils, turn off the gas and pour it on the cut dhokla so that it absorbs the water.
• Serve with green chutney.

LEHSUN DAHI BREAD PAKORAS

Ingredients

 For batter 

·         Rice -1cup

·         chana dal -1/3 cup

·         garam masala pd

·         chilly pd

·         salt -to taste

·         coriander leaves

 For filling

·         onion -2

·         tomatoes-4

·         ginger- 1" piece

·         garlic- 10 to 12 cloves

·         green chillies- 2

·         jeera-1tsp

·         salt to taste

·         coriander leaves

·         oil 2tb sp

 BREAD - 6 slices

Curd -3/4 cup

Oil for frying

Method

·         Soak rice and chana dal overnight and grind to a fine batter with enough water to make it coating consistency. Mix all masalas and chopped coriander leaves.

·         Heat 2tb sp oil, add jeera, chopped onions and crushed ginger ,garlic & green chillies. Fry till brown, and add pureed tomatoes. Cook till oil separates. Add salt, filling is ready.

·         Beat the curd in a bowl and keep aside.

·         Remove the crust of the bread slices and cut each slice into four rectangles.

·         Heat oil in a kadhai for frying the pakoras.

·         Now take two small rectangular pieces of bread, spread a tbsp. of filling between them, slightly first dip in the curd and then the rice batter and deep fry until golden brown.

·         Repeat as long as the ingredients last.

·         Serve hot sprinkled with a little chat masala and green chutney.

Variation : Add boiled potatoes or paneer to the filling.