Tag

Indian Grains

Browsing

Dhokla is a very famous snack food from our Gujarati Cuisine. It is soft and spongy recipe which has a sweet and tangy flavours. Today we are giving the traditional khaman dhokla a change by replacing gram flour or besan with our very famous indian grain “Jowar”. So today’s recipe is Khaman Dhokla made by Jowar Flour.

INGREDIENTS:

  1. 1 Cup Jowar / Sorghum Flour
  2. 1/3 Cup Suji / Semolina
  3. 1/2 Cup Curd
  4. 1 Teaspoon Ginger – Green Chilli paste
  5. 1/2 Teaspoon Lemon Juice
  6. 1 Teaspoon ENO Fruit Salt / Baking Soda
  7. 2 Teaspoon sugar
  8. A Pinch of Hing / Asafoetida
  9. Salt to Taste

FOR TEMPERING:

  1. 10-12 Curry Leaves
  2. 3-4 Green Chillies
  3. 1/2 Cup Coriander Leaves
  4. 1 Teaspoon Mustard Seeds
  5. 2 Teaspoon Sugar
  6. 3 Teaspoon Oil
  7. 1 Cup Water
  8. 1/2 Lemon juice
  9. Salt to taste
  10. 1/2 Cup Grated Fresh Coconut

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

  • Grease the Dhokla tray and keep it ready
  • Put the steamer on the flame and let it be ready
  • In a bowl mix together Jowar flour, suji and curd till a thick batter
  • Add in salt, sugar, hing, Lemon juice and Ginger Green Chilli paste and mix well
  • Add water to make the batter to a pouring consistency
  • Rest the batter for 5 minutes and then finally add the ENO salt and mix well
  • Immediately pour the batter on the greased tray, Spread evenly
  • Steam for 10 – 15 minutes and then take it off flame and let it cool
  • Once cool, cut it in little squares or diamonds and temper it
  • Tempering:
  • Heat Oil and crackle mustard seeds, curry leaves and green chilly
  • Take off flame and add in salt, sugar and lemon juice, mix well
  • Add in Water and give it a boil
  • Spread this tempered water on the dhoklas evenly
  • Garnish with Chopped fresh coriander leaves and Grated Coconut
  • Serve with tea or in breakfast.

Navaratri is one of the big festivals that is celebrated widely across the country. During these nine days people fast and variety of dishes by using most common ingredients like Sabudana, Rajgira ke Aata Peanuts, Potatoes, Vrat Ke Chawal (Bhagar/Sama/Barnyard Millet), Kuttu Ka Aata, Sweet Potato, Arbi etc. Today in “Jai Ki Rasoi Se” used Vrat Ke Chawal to make very yummy and delicious dish called “Vrat Ke Cutlet” Which is served with Tamator Ki Chutney

Ingredients
1. 1 Cup Barnyard Millets (Bhagar/Samo Ke Chawal)
2. 100 gm Boiled Potatoes (Ubale Aloo)
3. 1 Tablespoon Finely Chopped Green Chilies (Barik Kati Hari Mirch)
4. 1 Tablespoon Finely Chopped Curry Leaves (Barik Kati Curry Patta)
5. 1 Tablespoon Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
6. Oil – As Per Requirement
7. Rock Salt (Sendha Namak) – According to Taste

Preparation:
1. In a mixer jar add barnyard millets and grind into a powder

2. In a kadai or non stick pan boil 2 ½ cups of water along with ½ tea spoon oil and rock salt

3. Once the water comes to boiling point add the powdered barnyard millets. Mix it and esnure there are no lumps formed. Cook it for at aleast 3 to 4 minutes. Keep it aside to get it cool

4. In a vessel add cooked barnyard, grate boiled potatoes, finely chopped green coriander, chillies and curry leaves. Season with salt according to taste

5. Mix all the ingredients and keep aside for 5 minutes.

6. Apply oil on your palm and make thick patties or cutlet

5. Heat oil in a non-stick tawa, once the oil is hot place the cutlet. Cook both side till they are golden brown and crispy

7. Serve the cutlets with any chutney