Dhokla - Gujrati Delicacy

Dhokla is a gujrati delicacy made using chickpeas flour and flavored with tempering of pungent mustard, spicy green chilies, sweet coconut grates, and aromatic curry or cilantro leaves.

A super-moist, soft and fluffy cake that begs for a tea is a must-have for any evening get-together party or for your family re-unions. It is a delicious savory snack with a delicate sweetness. It's perfect complement to all the salty and savory staples of any menu.

When you don't feel like eating store-bought snacks or someone is coming home, try this instant dhokla recipe with you favorite tea (save the time of running back to your grocery store for instant Dhokla mix :)). It doesn't take too much time to prepare and it's healthy and a very tasty snack. The ingredients and the method is simple enough to give it a try though. Serve these squares warm for a great taste but it can be served warm or cold.

This recipe was pending in my list from really long. I remember when I cooked this last September, I posted the picture of Dhokla on my Facebook Page and one of my friend asked for the recipe and since then it's getting delayed. So here I am with the Dhokla recipe. I hope you guys enjoy it. 

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Ingredients:

1. Chickpeas flour (besan) - 1 cup
2. Semolina (Sooji) - 1 cup
3. Yogurt - 1 cup
4. Citric acid - pinch
5. Sugar - 2 tsp (as per taste)
6. Salt - 3/4 tsp (as per taste)
7. Turmeric powder (Haldi) - (a pinch for color)
8. Ginger-Chili paste - 1 tsp
9. Oil - 1 1/2 tbsp
10. Water - 1/2 cup (may vary)
11. Fruit Salt (Eno) - 1 tsp (keep aside)

Seasoning (Tadka):

1. Oil -  1 tbsp
2. Asafoetida - (a pinch for digestion aid)
3. Mustard seeds - 1/2 tsp
4. Green Chili - 5
5. Sugar - 1 tsp
6. Water - 3 tbsp

Method:

1. Place the covered stockpot on stove with little water and bring it to boil.
2. Keep the stove safe bowl in the stockpot and the water level should just touch the rim of the bowl.
3. Grease the tray. I used PAM spray.
4. Prepare batter by mixing all the first ten ingredients.
5. Now add eno powder and mix it quick and pour it into the greased pan.
6. Now place the pan in a stockpot and cover it for 18-20 mins on high heat (temp setting between 7-8).
7. Insert a fork to check whether dhokla is baked or not.
8. Take out the tray and let it cool for few mins before cutting it into pieces.
9. Flip the tray upside down on any place. This way dhokla will come out clean and nice.
10. Prepare the seasoning, heat an oil in a pan and add asafoetida and mustard seeds. 
11. Once it crackles add the green chilis. and turn off the heat.
12. Now add water and sugar to the tempering and mix it.
13. It's time to pour it over the dhokla and garnish it in a way you want.
14. Take out the pieces slowly on a plate.
15. Serve it with green cilantro dip(Chutney) or tamarind dip. If will taste just delicious....:)

Substitution:

1. Sesame seeds can be used in seasoning.
2. Curry or Cilantro leaves is a great way to garnish with a flavor.
3. Grated coconut can be added if you like.
4. Citric can be substituted with yogurt or vice-versa.

Tip:

1. Batter should have the right consistency otherwise it will not rise properly.
2. Don't whisk the batter too much after mixing the fruit salt.
3. Cool it for few minutes before you slice.

Lettuce Wrapped Salad

Lettuce wrapped salad is a healthy alternative meal or you can make this as a simple side. These are easy, light and super tasty dish with full of colorful vegetables. This also has a antioxidant-rich dried cranberries. This is a great and healthy substitute for Tacos with a fresh and crispy lettuce leaves. I love to serve this because it has a great source of protein and we are vegetarians with no eggs. My husband and I were never been a huge fan of salads, but when we started trying with variety of combinations, we started liking it. And now my husband can live on my homemade salads.  

We can do it with whatever vegetables we like. Add tofu or cheese (indian cheese) for extra flavor and it will make you full for longer. Make dressing according to your taste. If you like tangy flavor go for ranch dressing, creamy flavor go for caesar dressing, vinegratte, honey mustard, french, italian and make it in a way you like.

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Ingredients:

1. Edamame shelled frozen - 2 cups
2. Cranberries dried - 1/4 cup
3. Corn kennels frozen -2 tbsp
4. Carrots diced - 1 cup
5. Onion diced - 1/2 cup (optional)
6. Red pepper - 1/2 cup (optional)
7. Basil fresh - 1/4 cup (optional)
8. Olive Oil - 2 tbsp
9. Sugar - 1/2 tsp
10. Basil dried - 1 tbsp
11. White vinegar - 2 tbsp
12. Salt and black pepper

Method:

1. Cook edamame and corn for 5 mins in a boiling water and then drain and rinse it under a cold water.
2. Toss all the vegetables in a salad bowl from step (1 - 7).
3. Pour an olive oil in a cup and slowly add white vinegar and sugar and then whisk it.
4. Keep the dressing for 15 mins in the refrigerator.
5. Before serving toss the vegetables with the dressing add basil salt & pepper.
6. You are ready to serve it over fresh lettuce leaves.

Substitutions:

1. Olive oil can be replaced by any oil or Butter. However I prefer olive oil in cooking. Its healthy & tasty.
2. Microwave edamame and corn separately for 3 minutes.

Tips:

1. Add tofu or crumbled feta cheese on top.
2. For different dressing recipe please check my other post.