DHOKLA

      Here are some soft and melt in the mouth Dhoklas....

INGREDIENTS

• CHANNA DHAL-2 CUPS
• DESKINNED URAD DHAL-1 TABLESPOON
• GREEN CHILLIES-5-6
• LIME JUICE-1 TABLESPOON
• GINGER-I SMALL PIECE
• TURMERIC-1/4 TEASPOON
• ASAFOETIDA - FEW PINCHES
• MUSTARD SEEDS-1/2 TEASPOON
• BICARBONATE OF SODA-1/4 TEASPOON
• CORIANDER LEAVES -FEW
• CURRY LEAVES-FEW
• OIL-2 TABLESPOON
• SUGAR-1 TEASPOON
• SALT TO TASTE

METHOD

1. Soak  the dhals for 4-5 hours. Clean .
2. Grind to a paste (like adai batter) with ginger,2 chillies, asafoetida and salt.
3. Keep aside for a few hours.
4. Add the lime juice and Bicarbonate of soda and let it froth well.
5. Fill a greased tray up to 1/3 of the containers height.
6. Steam for 10 -15 minutes in a cooker .Cut into squares when cool.
7. Now ,heat the oil in a pan. Fry the mustard seeds,chopped green chillies and curry leaves .
8. Add a few tablespoons of water to the pan and add some sugar to it.Cook foe a few seconds till the sugar dissolves.
9. Now pour the chilli,mustard ,sugar mixture over the dhoklas.
10. Let it soak up the liquid.
11. Garnish with coriander leaves. 

• Serve with mint chutney and sweet chutney.
• This is wholesome protien rich,low fat,healthy and tasty snack.

KHANDVI

Khandvis are mildly spiced and slightly sour rolls made of  
gram flour and sour butter milk.

It is a great tasting Gujarati snack....

Try it once and you will fall in love with it...



INGREDIENTS

• GRAM FLOUR -1 CUP
• SOUR BUTTER MILK -3 CUPS
• GREEN CHILLI PASTE - 1 TEASPOON
• ASAFOETIDA - 2 PINCHES
• TURMERIC POWDER - 4 PINCHES
• SALT TO TASTE
• OIL -2 TEASPOONS
• MUSTARD SEEDS - 1/2 TEASPOON
• CURRY LEAVES -FEW
• GREEN CHILLIES -2

METHOD

• Mix the gramflour, chilli paste, asafoetida ,turmeric powder and salt to taste with the butter milk.
• Beat till it is smooth and lump free.
• Heat the mixture in a heavy bottomed pan(preferably nonstick pan) till it thickens and forms a lump..
• Now pour ladle fulls of this mixture into individual ,oiled smooth plates (reverse side of the plate ) and spread the mixture to a thin layer.
• Let it cool for a few minutes.
• Now,roll the layer into tight rolls and cut these rolls into           1 - 1 1/2 inch rolls.
• Arrange in a plate.
• Garnish with mustard seeds and curry leaves spluttered in oil.
• Serve with green chutney.
• You can also garnish it with a little freshly grated coconut, if you wish.