Bread Dhokla

Bread Dhokla - Vanditha Bhakta

Recipe

• Take 4-8 slices of bread and remove brown sides then chop it into neat square shapes then apply curd to all pieces and stake it in counts of 3 or 4 layers. 
• Then shallow fry these pieces in oil very carefully for few seconds as bread gets burnt quickly. 
• The roasted bread squares now ready for garnish with mustard-hing seasoning.
• Sprinkle chaat masala/amchur/lemon on these dhoklas. Its the most quickest snack took exactly 10min to prepare.

Paneer Sandwich Dhokla.

Paneer Sandwich Dhokla - Aparna Kamath

Recipe Please click the below link

http://justindianfood.com/paneer-sandwich-dholka/

Dhoklas

Dhoklas - Deepa Vikram Rao

Recipe:Besan/Gram flour-1 cup,Rava-1tbsp,lemon juice-1.5tsp,ENO FRUIT salt-1 tsp( not flavoured just plain),Green Chilli ginger paste-1 tsp,water-3/4 cup or acc to consistency,curd-1/4 cup,oil-1tsp(for greasing),salt to taste.Coriander leaves-2 tbsp(for garnish)fresh coconut-1 tbsp,Tampering--oil-1.5tbsp,cumin-1/2 tsp,mustard-1/2 tsp.also i have used little urad dal

Method:In a bowl mix all the above ingredients to a pouring consistency except eno salt.Finally add eno fruit salt.It will bubble up as soon as Eno is added.Leave for 5 mins.Grease the tray or cooker vessel with little oil and pour the batter.In a idli steamer or cooker for 15 mins as u steam idlis.Cut the dhola into pieces and garnish.ADD LITTLE HALDI if u want the perfect color of dhoklas.

Khandvi

Khandvi - Roopa Suraj

Recipe: 

In a mixing bowl add 1 cup besan flour(gram flour)+1 & 1/2 cup curds+ 2 cups water.mix properly without any lumps.add salt to taste,bit turmeric powder n 2tsp ginger green chilli paste.mix thoroughly .

In a pan pour the mixture stir gently on a gas,once it starts boil,simmer the flame & keep stirring it for about 5 minutes..wen the batter leaves it sides turn off the gas.
Meanwhile grease the flat plate or clean kitchen slab with oil in which ur going to spread the batter...need to spread the batter very fast wen its hot.
nw spread the batter with the help of spoon,spread as thin as possible very quickly.
wen batter is cooled,with the help of knife cut it lenghtwise..turn it a bit,use ur finger n roll it nicely as shown in pic..nw khandvi rolls r ready.
For the seasoning: take a small pan,heat bit of oil,add some mustard n few curry leaves,pour the tadka on khandvi rolls..n garnish it with freshly grated coconut n some chpped cor.leaves.Serve with mint chutney or pickle.

Khandvi

Khandvi - Prathima Pai

Recipe:

1cup gm for, 

1/2 tsp table salt, 

1/4 tsp turmeric pdr, 

1tsp sugar, 

1cup curd, 

2cups water.

Method:

Mix all ings till no lumps. Now put in a kadai n cook stirring continuosly. It cooks fast n starts leaving the kadai. Keep ready a vatte inverted n greased. Immidiately spread. It requires little knack but not difficult. When cool cut into 2" strips. Roll. Arrange in a serving box. Temper with oil, mustars seeds, jeera,. Pour over khandvi. Decorate with cut corriander leaves n grated coconut. Ready to serve.

God Papdi

God Papdi - Rekha Ramesh Bhat



Recipe:

1 cup wheat flour roast with 1/2 cup ghee till golden brown n nice aroma comes. Then remove frm fire n add 1 cup finely grated jaggery n mix. Set in a thali. Cut into pcs.

Khandvi

Khandvi - Vidya Pai

Ingredients

• Besan/ Chickpea flour/ gram flour/ Kadala mavu 1/2 cup
• Curd 1/2 cup
• Water 3/4 cup
• Asafoetida 2 generous pinches
• Salt As needed
• Turmeric (optional) 1 pinch
• Coconut, grated 3 tbsp
• Coriander leaves, chopped 3 tbsp

To temper

• oil 2 tsp
• Mustard 3/4 tsp
• Asafoetida 2 pinches

Method :

• Take besan, curd, water, salt and asafoetida (turmeric also if adding) in a heavy bottomed pan. Using a whisk, beat it smoothly.Heat this in medium flame with constant stirring. 
• Make sure you stir well until bottom as the bottom of the batter gets thickened faster. Stir until the mixture thickens and gets cooked. It must not be too thick, just like a paste that will be easy to spread. 
• Do not let it over cooked, otherwise you may not be able to spread.1-khandvi
• Keep ready – clean counter top or a cutting board smooth and plain as I have used as shown in the picture. You also need a spatula to spread the mixture. 
• If you are not comfortable using counter top as such, u can use aluminium foil over the counter top. 2-kandvi
• Act quickly, transfer the batter to the counter top.If you have more batter, do it in two or three places. I used very less, so needed only one plastic cutting board. 
• So I spread the batter thinly using the spatula. Let it cool down completely.3-khandvi
• Draw lines with a knife into strips. Trim the edges. I divided the stips into two and gently rolled into khandvis. 
• Lastly arrange it in a tray and temper with the mustard, asafoetida and spread it over the khandvis. Garnish with coriander and grated fresh coconut

Sandwich Dhokla

Sandwich Dhokla - Anagha Kulkarni‎

Recipe- This is the fusion of idli batter & 

dhokla batter. 

As everybody knows how to prepare both the 

batters, 


I am not sharing that recipe. 

In dhokla pan apply oil and pour idli batter first. Cook 

it in a cooker for 10 minutes w/o weight. 

Now take the pan out, and apply green chutney on 

cooked idli batter, and pour dhokla mixture carefully 

over it. 

Cook for 10-12 minutes. Take it out, let it cool. 

Temper with sesame

seeds, curry leaves, red chillies. Can garnish with 

grated coconut & coriander.

Gud Papdi

Gud Papdi - Vidya Nayak Shenoy
Recipe:

Heat 1/2 cup ghee in a thick bottomed kadai, fry 1 cup whole wheat flour till golden brown on low heat.. add cardamom n nutmeg pd.. switch off.. now add 1 cup grated jaggery n mix well.. spread on a greased square tray.. n tap it well with a spatula.. garnish almond slivers n press again cut into desired shape.. when completely cool remove n store.

Moong Dal Dhokla

Moong Dal Dhokla - Sobha P Shenoi

Ingredients:

500 g split moong dal
half bunch fenugreek leaves 
salt
2 tsp sugar
3 tsp ginger-chilli paste
2 lemons
oil
3 tsp Eno
2 tsp mustard seeds
few curry leaves
10-12 round red chillies

Method:

Soak the moong dal for 6-8 hours in warm water. Then wash the dal under running water and remove the skin from the dal (it automatically separates during the process of washing).
After this, grind the dal in the mixer. To this, add the fenugreek leaves (washed and finely chopped). Add salt, ginger-chilli paste, lemon juice, sugar to the mixture. Keep the mixture aside.
Put water to boil in a large vessel. Take a thali and apply oil on it. To the mixture, add Eno (this has to be done just before pouring in the thali) and pour the mixture into the thali and steam till the dhokla is done. Cut into pieces. Make more dhoklas in the same method.

For the tempering:

Heat oil, add mustard seeds, curry leaves, round red chillies and pour over the cut dhokla. Garnish with coriander leaves and fresh coconut. 
Serve hot with chutney.

Gul Papdi

Gul Papdi  -  Anagha Kulkarni

Recipe- 

3 cup atta, 2 cup jaggery, 1-1/4 cup pure ghee, cardamom powder. * On medium flame, in a pan add ghee, when it melts add atta & roast until it changes it's color. When still warm add grated jaggery, cardamom powder and mix together. Apply ghee on a plate, spread the mixture & press it nicely, (if you find it crumbled add a few drops of milk- I said drops, don't add too much or you it will become soggy) Cut into desired shape. You can add poha-fried in ghee (very small quantity) to it. In soft gulpapdi, the crunchy poha tastes awesome !

                                                    

Undhiyoo

Undhiyoo - Nisha Baliga Shenoy

A Gujarathi Dish !

100 gms Broad beans 
1 raw Banana
1 small Sweet Potato
100 gms Baby brinjal
100 gms Yam
1 cup Paste of( Green chillies +garlic + Ginger + Coriander leaves )
1/2 tsp haldi pwd
1 cup Besan
1/2 cup chopped methi leaves
salt to taste
1 tsp coriander pd
1 tsp jeera pd
1 tsp ajwain
oil to fry
2 tsp lemon
Method

Make Muthiyas

Mix together besan , salt, methi leaves to form a stiff dough.
Form oval shaped balls and deep fry these in oil. keep aside.
Next step.

Chop the veggies into big chuks.
Deep fry yam chuks in oil and keep aside.
Slit the brinjal into half. ( dont cut into half)
Remove the stems from the Beans and open it .
Apply some oil to these veggies and the green paste and lemon juice , salt and keep aside for 30 minutes.
Now in a thick bottom pan, add oil, heat it , add ajwain , then the coriander pd, jeera pd, haldi pd.
Add all the marinated veggies and toss well.Add a cup of water and close lid .
Cook on slow flame till done .
add the muthiyas and again cook for 5 minutes.
Dont stir with laddle. just stir the pan .
The Dish is done when oil leaves the sides.
Garnish with Coriander leaves.

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