Monday, July 6, 2020

Instant Khata Dhokla | ઇન્સ્ટન્ટ ઢોકળા | No Soaking & No grinding, Easy Dhokla Recipe

For fermentation process
Rice flour - 3/4 cup,
Black gram flour - 1/4 cup,
Gram flour - 1/4 cup,
Semolina - 1/4 cup,
Yogurt - 1/2 cup,
Water - 3/4 to 1 cup.

For steaming process (makes 20 idli shape dhokla) 
Turmeric powder - 1/2 tsp,
Garlic paste - 1/2 tsp,
Red chili powder - to sprinkle on top,
Green chili(finely chopped) - 1/2 tsp,
Coriander leaves(finely chopped) - 1 tbsp,
Salt - to taste,
Oil - 1 tsp,
Fruit salt - 1/4 tsp,
Water - 1 to 2 tsp
Asafetida - 1/8 tsp,
Sugar - 1/8 tsp,
Oil -  for greasing the plates.


In a mixing bowl, add rice flour, black gram flour, gram flour, semolina and yogurt. 

Now gradually add water and mix well. Adjust amount of water as per the quality of flours. Prepare dhokla batter like consistency.


Take out in a steel container and let it ferment covered for 8-9 hrs (over night is preferable). Put half lemon slice in it for better result. After fermentation, remove lemon slice, wash and reuse in steamer. Lemon slice prevents steamer to get dark while steaming.

Grease plate or idli stand well with oil and set aside.

Put steamer on medium high flame, filled with water (level of water should not touch the plate and amount of water is depending on size of steamer).

In fermented batter, add all the ingredients listed under for steaming process above (green chilli, garlic paste, salt, turmeric powder, coriander, asafetida, sugar, oil, eno fruit salt). Mix well. Pour into greased plate or mold.
Sprinkle red chili powder on top.

Steam covered  for 12 to 15 minutes or until pricked knife comes clear. Now take out plate and let it cool down for couple of minutes.

De mold and serve warm with garlic chutney, peanut oil and tea.

Can sprinkle cumin seeds, dry coriander seeds and roughly crushed black peppers on top.
Adjust amount of ingredients from "For steaming process" as per your like.
Skip lemon in fermentation process, if yogurt is sour enough.
Eno fruit salt can be replaced by cooking soda.
Batter should not be too thin or too thick, else dhokla will not become spongy.
Idli mold can be replaced with plates.

For Kathiawadi style Garlic Chutney Recipe CLICK HERE.
For traditional Dhokla Recipe CLICK HERE.


Monday, June 22, 2020

Flax seed Mouth Freshener | અળસીનો મુખવાસ | Adsi / Alsi Mukhwas

Flax seed - 1 cup,
Lemon juice - 1 1/2 tbsp,
Salt - 1/4 tsp or to taste,
Black salt - 1/2 tsp,
Turmeric powder - 1/4 tsp.

In a bowl, add lemon juice, salt, black salt and turmeric powder.

Mix well and set aside.

Now in a plate add flax seed followed by prepared mixture.

Mix well till all seeds are covered with prepared mixture.

Let it dry for 8 - 9 hours or till it becomes completely dry.


In a pan add flax seeds. Dry roast over medium low flame. Keep roasting and stirring till it start crackling and become crispy.


Take out in a tray and let it cool down completely.

Store into an airtight container and consume a teaspoon after breakfast, lunch and dinner for better digestion.

Adjust amount of salt and lemon juice as per taste.
Do not consume more than a tablespoon in a day.
For good digestion and fresh breath, take a spoon mukhwas each day after meal.
Lemon juice can be replaced by water.

Check out other varieties of mukhwas
Paan Mukhwas 
Multi Seeds Mukhwas
Chocolate & Paan mukhwas,
Dates & Paan chocolate mukhwas.

For video recipe - 

Monday, June 1, 2020

Hummus | An easy way to make Hummus | હમસ

Boiled garbanzo beans - 1 cup,
Garlic - 1 - 2,
Water - 1 tbsp,
Tahini - 2 - 3 tbsp,
Lemon juice - 1 tbsp,
Salt - to taste.
Olive oil - 1 tbsp + 1 tsp for garnishing,
Red chilli powder - to sprinkle on top.

Wash and soak garbanzo beans with enough water for 6 - 8 hours or over night. Boil soaked garbanzo beans till it gets well cooked. Let boiled garbanzo beans cools down completely. Now in a mixer grinder jar, add garbanzo beans, salt, tahini, garlic cloves and lemon juice.

Grind well. now scrape sides and add water. Again grind into smooth paste.

Transfer into bowl. Add a tablespoon olive oil. Mix well for a minute.

Now serve with 1 tsp olive oil and sprinkle some red chilli powder on top.

Adjust amount of ingredients as per taste.
Add olive oil only after blending process is done, else it makes hummus slightly bitter.
Lemon juice gives nice flavour to hummus so do not replace it with lime juice.
Store into an airtight container in refrigerator up to 5 - 6 days.
Hummus can be used as spread or dip.

For video recipe - 

Sunday, May 24, 2020

Banana Raita | કેળાનું રાઇતું | Paka Kelanu Raitu

Ripe banana - 1,
Yogurt - 1 cup,
Powder sugar - 1 to 1 1/2 tbsp,
Salt - to taste,
Turmeric powder - 1/8 tsp,
Green chilli (finely chopped) - 1,
Coriander leaves (finely chopped) - 1 tbsp,
Water - 1 tbsp,
Split mustard seeds - 1 tsp.

Grind split mustard seeds using mortar and pestle.

Take out in a bowl. Add 1 tbsp water and mix well. Set aside for few minutes.

In a mixing bowl, add yogurt. With the help of whisker, whisk it well.

Add chopped green chilli, powder sugar, salt, coriander leaves and turmeric powder. Now sieve in prepared soaked water and split mustard seeds mixture. Mix well.

Take a ripe banana and peel off the skin. Cut into small pieces. Add banana pieces into prepared yogurt mixture.

Mix well. Serve with your meal.

Yogurt should not be sour.
Adjust amount of ingredients as per taste.
Split mustard seeds can be replaced with 1/4 tsp of mustard sauce.
Add roasted cumin powder and pomegranate seeds for better taste.

For video recipe - 

Friday, May 15, 2020

Dhokli Nu Shaak | ઢોકળીનું શાક | કાઠિયાવાળી ઢોકળીનું શાક | Kathiawari Dhoklinu Shaak

Ingredients (5 - 6 serving)

For Dhokli
Gram flour - 1 cup,
Water - 1 cup,
Yogurt - 1/2 cup,
Peanut oil - 3 tbsp,
Cumin seeds - 1/4 tsp,
Asafetida - 1/8 tsp,
Red chilli powder - 1 tsp,
Turmeric powder - 1/4 tsp,
Coriander & cumin powder -1 tsp,
Salt - to taste.

For curry
Peanut oil - 6 tbsp,
Cloves - 2 piece (optional),
Cinnamon - 1 piece (optional),
Bay leaf - 1 small piece (optional),
Star anise - 1 small piece (optional),
Mace - 1 small piece (optional),
Black cardamom - 3 - 4 seeds (optional),
Dry red chilli - 1,
Cumin seeds - 1/4 tsp,
Asafetida - 1/8 tsp,
Onion (finely chopped) - 1 cup,
Ginger paste - 1 tsp,
Garlic paste - 1 tbsp,
Tomato puree - 1/3 cup Or 1/2 cup chopped,
Salt - to taste,
Turmeric powder - 1/4 tsp,
Kashmiri red chilli powder - 3 tsp,
Coriander & cumin powder - 1 tsp,
Garam masala - 1/4 tsp,
Yogurt - 1/2 cup,
Sugar - 1/4 tsp,
Dry fenugreek leaves - 1 tsp,
Hot water - 1/2 to 3/4 cup,
Fresh coriander leaves - 2 tbsp.


For Dhokli
In a mixing bowl, add yogurt followed with water. Mix well till well combined.

Grease a tray with oil and set aside.

In a pan, heat oil over medium flame. Now add cumin seeds followed with asafetida.

Now add prepared water and yogurt mixture followed with turmeric powder, red chilli powder, coriander &cumin powder and salt. Mix well.

Let it boil for 4 - 5 minutes over medium flame.

Now add sieved gram flour and immediately. Mix well till it gets well combined.

Let it cook covered for 4 - 5 minutes over low flame.

Now transfer into greased tray. Spread well with the help of spatula.

Let it cool down for 8 - 10 minutes.

Once it set well, cut into pieces as per given below image.

For  Curry
In a pan heat oil over medium flame. Add cloves, cinnamon, bay leaf, mace, black cardamom, dry red chilli. Now add cumin seeds followed with asafetida and finely chopped onion. Mix well.

Cook over medium flame for 4 - 5 minutes. Now add ginger and garlic paste. Mix well. Again cook over medium flame for 4 - 5 minutes.

Add tomato puree followed with turmeric powder and salt. Mix well. Let it cook again for 3 - 4 minutes.

Now add red chilli powder, coriander & cumin powder and garam masala. Mix well.

Now add whisked yogurt and mix well. Let it cook for 2 - 3 minutes.

Now add dry fenugreek leaves and sugar. Mix well and let it cook for 2 - 3 minutes.

Now add hot water. Mix well. Let it boil for 2 - 3 minutes over medium flame.

Add prepared dhokli. Mix well. 

Let it cook covered for 6 - 8 minutes.

Add finely chopped coriander. Mix well

Amount of water in Dhokli making process may vary as per the quality of gram flour.
Adjust amount of spices as per taste.
Whole spices can be skipped.
Yogurt should be little sour for better taste.
Tomato is optional.
Adjust amount of water in curry making process as per desire consistency of curry.

For video recipe -