Category: Steamed food

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My recipes Steamed food

(501) Vegetable Sevai Idli

Ingredients

  • 1 cup Rice sevaiya.
  • 1 cup Suji.
  • ⅔ cup grated Carrot.
  • ⅔ cup Green Peas.
  • ⅔ cup Sweet corn.
  • ¼ cup Chopped Coriander leaves.
  • ¼ cup Curd.
  • 1½ tsp. Salt.
  • ½ tsp. Cumin seeds.
  • 2 inches long Ginger piece.
  • 2 finely chopped Green chilies (optional)
  • 2 tsp. Eno powder.
  • 1 tsp. Lemon juice.

Method

  1. In a mixing bowl mix Grated Carrots, Green Peas Sweet corn and chopped Coriander leaves together. Marinate it with curd and salt and keep aside for 5 minutes.
  2. After 5 minutes add Suji and Sevaiya together in it and mix well. If require then add ¼ cup water in it.
  3. Also mix Grated Ginger, Cumin seeds and chopped green chilies (optional).
  4. Close the lid and keep aside for 30 minutes.
  5. After 30 minutes check the consistency. If it shows same as in video then it is perfect , otherwise add 1-2 spoon water to match the consistency. Add Eno in the batter and  on the heap of Eno pour lemon juice over it. Mix well but gently.
  6. Heat water in Idli cooker and after greasing add 2 tbsp of batter in each cavity of Idli stand.
  7. Steam filled Idli stand for 10 minutes.
  8. After 10 minutes open the lid and take out the stand from the Idli cooker.
  9. Unmould all the Idlis and serve with Coconut chutney, Green chutney and Sambhar or as you wish but serve with love and smile.
Categories
Steamed food

(292)Watermelon Rind Muthiya

Kalinger ni chhal na muthiya

Ingredients

  • 1 ½ cup grated watermelon rind.
  • 1 ½ cup coarse Wheat flour.
  • 3 tbsp. Oil1
  • 2 tbsp. White Sesame seeds.
  • 2 tbsp. Sugar.
  • 1 tbsp. Dry Mango powder
  • 1 tbsp. Salt.
  • 1 tbsp. Red chilli powder.
  • ½ tbsp. Coriander seeds coarse powder.
  • ½ tsp. Ginger chilli paste.( optional)
  • ¼ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder.
  • ¼ cup finely chopped Coriander leaves ( optional)

Tempering Ingredients

  • 6 tbsp. Oil.
  • 1 tsp. Mustard Seeds
  • 1 tsp. White Sesame seeds.
  • 10-12 Curry leaves.
  • ¼ cup finely chopped Coriander leaves.
  • 2-3 Green chilli slices.( optional)

Method

  1. Peel the green layer from the watermelon rind and discard it.
  2. Grate the white watermelon rind and keep aside.
  3. In a big mixing bowl marinate grated watermelon with all dry spices and keep aside for 5 minutes.
  4. In another bowl mix Wheat flour with oil and confirm the moin ( if flour holds the shape of the fist, it means oil is perfect in flour).
  5. Mix wheat flour with marinated rind thoroughly and start making muthiya with the help of your two palms .
  6. Grease colander and place muthiya in it.
  7. Steam cook up to 4 whistles or if you are cooking in Dhokla pan then for 30 minutes on medium flame.
  8. Once pressure is released open the lid of the cooker, take out the colander and keep aside for 10 minutes to cool down.
  9. After 10 minutes cut muthiya into slices and keep aside.
  10. Heat oil in a nonstick pan for tempering.
  11. Add Mustard seeds, wait for a crackling sound and add curry leaves, green chilli slices, sesame seeds and coriander leaves. Give a quick stir and add muthiya in this.
  12. Please do not stir muthiya with the help of a spatula but toss the pan for stirring.
  13. Saute on medium flame till muthiya will light golden brown colour and slightly crispy.
  14. Serve hot with green chutney or sauce or sweet chutney or as you wish but serve with love and smile.

List of my other recipes.

Categories
Steamed food

(162)Rava Dhokla

Suji Dhokla

ingredients

  1. 2 cups Rava ( Suji).
  2. 1 cup curd.
  3. 2 cup water
  4. 1 sachet Eno or ½ tsp. Soda
  5. 1 tsp. Ginger paste.
  6. 1 tsp. Green chili paste.
  7. 1 tsp. Salt.
  8. Optional items like 1 cup Sweet Corn or 1 cup grated Carrot or 1 cup grated bottle gourd or 1 cup crushed Green peas or 1 cup mix vegetables ( Peas, carrots, corn and bottle guard).

Tempering ingredients

  • 2 tbsp. Til oil.
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Sesame seeds.
  • 1 tsp. finely chopped coriander leaves
  • 8-10 Curry leaves.

Method

  1. With the help of chopper , chop all vegetables.
  2. Mix chopped vegetables with salt and Ginger chili paste.
  3. In big mixing bowl mix rava with vegetable mixture.
  4. Add curd , water in rava mixture and make batter without lumps. Taste the batter before any further process.
  5. Add soda or eno and mix thoroughly.
  6. Grease thali with oil and pour batter.
    Fill ¾ thali with batter.
  7. Steam dhokla thali for 20 minutes.
  8. Remove thali from steamer and keep aside for 1 minute to release steam from dhokla.
  9. Cut dhokla into desire shape.
  10. For tempering heat oil in pan or vaghar vessel.
  11. Add mustard seeds, wait for crackling sound.
  12. Add Sesame seeds, Curry leaves and Coriander leaves .
    Pour temper oil on dhokla thali and spread evenly on dhokla.
  13. Serve hot dhokla with Garlic Chutney, Green Chutney, Sweet Chutney and a glass of chilled Chaas..
Plain Rava Dhokla

List of my other recipes.

Categories
Healthy food Steamed food

(127)Patra

Ingredients

  • 20 medium size patra na paan( Colocasia leaves)
  • 3 cups tightly filled flour( 2 cups besan,  ½ cup rice flour and ½ cup jowar flour.)
  • 2 tbsp. Imli paste( Tamarind paste)
  • 1 cup jaggery powder.
  • 3 tbsp. red chili powder.
  • ½ tsp. Asofoetida powder.
  • ½ tsp. turmeric powder.
  • 6 tbsp Coriander-Cumin powder.
  • 1½ tbsp. salt.
  • ½ tsp. Garam masala.
  • ⅛ tsp. Soda.
  • 2 tbsp. Til oil.
  • 500 ml water for making batter.

Tempering ingredients

  • 6 tbsp. Til oil.
  • 1 tsp. Mustard seeds.
  • 1 tbsp. white sesame seeds.
  • 10-15 curry leaves.
  • 4-5 finely chopped green chilies.
  • 2 tbsp. finely chopped coriander leaves for garnish.
  • 2 tbsp. grated fresh coconut for garnish.

Method

  • Cut stalk and thick mid rib of each leaf.
  • Wash thoroughly  and wipe each leaf.
  • In sauce pan add besan flour .
  • Add all other ingredients and prepare thick besan paste.
  • For the exact consistency see the video.
  • On back side of the big dinner plate place one leaf with back side on top.
  • Apply thick besan paste with help of hand and fold as shown in video.
  • Place each roll in stand and cook patra upto 4 whistles.
  • After cooling down completely,  cut each roll into ¾ inch size patra.
  • Prepare ingredients for tempering
  • Heat oil in big nonstick pan and add Mustard seeds.
  • After crackling sound add curry leaves ,sesame seeds and patra pieces . Turn gas flame to slow flame.
  • Stir occasionally. Turn off flame once all patra are  roasted and golden in colour.
  • Serve hot with Sweet chutney and Green chutney and enjoy with Aamras or Shrikhand .
Washed,wiped leaves.
Tightly filled besan cup
Besan flour with all spices
Tamarind and jaggary liquid
Consistency of ba7tter
Raw patra roll
Steamed Patra roll
Patra roll cut into disc
Making of patra roll

Categories
Steamed food

(121) Moongdal Dhokla

Ingredients

  • 2 cups Green Moongdal.
  • 2 inch Ginger piece finely chopped or 1 tsp. Ginger paste
  • 2 Green chilis finely chopped or 1 tsp. green chili paste.
  • 1 tsp. Salt.
  • 1 tsp. Soda.
  • 1 tsp. Turmeric powder (optional).

Ingredients for tempering

  • 1 tbsp. Til oil
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Sesame seeds.
  • 4-5 Curry leaves.
  • 1 tsp. finely chopped coriander leaves.

Method

  1. Wash twice and soaked for 10-12 hours.
  2. Drain water and grind into smooth paste.
  3. Add 1-2 spoon water for required consistency.
  4. Add salt,ginger, green chili and Turmeric powder if you want yellow colour.
  5. Add soda and mix thoroughly.
  6. Greese thali and pour batter.
  7. Fill ¾ thali with batter.
  8. Steam dhokla thali for 10 minutes.
  9. Remove thali from steamer and keep aside for 1 minute to release steam from dhokla.
  10. Cut dhokla into desire shape.
  11. For tempering heat oil in pan or vaghar vessel.
  12. Add mustard seeds, wait for crackling sound.
  13. Add Sesame seeds, Curry leaves and Coriander leaves .
  14. Pour temper oil on dhokla thali and spread evenly on dhokla.
  15. Serve hot dhokla with Garlic Chutney, Green Chutney, Sweet Chutney and a glass of chilled Chaas.
soaked Moongdal.
Consistency of dhokla batter
Fill ¾ plate with batter.
Steamer setup for dhokla thali
Moongdal Dhokla
Categories
Steamed food

(115) Besan Dhokla.

Ingredients

  • 2 cups Channa dal grind into fine powder or readymade 2 cups Channa flour commonly known as besan or you can take coarse flour also.
  • 2 cups water.
  • 1 cup curd.
  • 1 tsp. Sugar.
  • ½ tsp. Soda or 1 Eno sachet
  • 1 tsp. Salt.
  • 1 tsp. Ginger paste.
  • 1 tsp. Green chili paste.
  • ½ tsp red chili powder for sprinkling over besan dhokla .

Ingredients for tempering

  • 2 tbsp. Til oil.
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 tsp. Sesame seeds.
  • 1 tbsp. finely chopped coriander leaves for garnishing.
  • 1 tbsp. grated coconut for garnishing.

Method

  1. In big sauce pan take flour and add water little by little and stir continuously. So no lumps will form.
  2. Add curd ,salt and ginger chili paste. Mix thoroughly.
  3. Keep aside for 10 minutes.
  4. Boil water in steamer.
  5. After 10 minutes grease thali and pour dhokla batter upto ¾ height of thali.
  6. Sprinkle red chili powder on batter and steamed for 20 minutes in steamer.
  7. After 20 minutes remove besan dhokla thali and wait for 1 minute to escape steam .
  8. Apply little oil on dhokla and cut it into desire shape.
  9. Heat oil for tempering. Add mustard seeds. After crackling sound add Asaphoitida powder, Curry leaves and pour it on dhokla thali.
  10. Remove dhokla from thali to plate and garnish with coriander leaves and grated coconut.
  11. Serve hot with Green chutney, Garlic chutney and a glass of Chhaas or masala tea or as you desire.
Categories
Steamed food

(114) Idra Dhokla

Ingredients for Idra flour

  • 1 kg. Parimal rice.
  • ¼ kg. Udad dal.
  • ¼ kg. Tur dal.
  • Ingredients for making Idra dhokla
  • 2 tbsp. Channa dal.
  • 2 cups idra flour.
  • 1 cup curd.
  • 2 cups water
  • 1 tsp. Ginger paste.
  • 1 tsp. green chili paste.
  • Salt
  • Soda or Eno sachet
  • Ingredients for tempering
  • 2 tb sp. Til oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.

Method

  1. Except Channa dal mix all dry ingredients and grind with the help of grinder or atta chakki into coarse flour.
  2. Store the flour upto 3-4 months.
  3. 2 cups of Idra flour mix thoroughly with 2 cups of water and 1 cup curd.
  4. Keep aside the batter for 7-8 hours for fermentation.
  5. Simultaneously soak Channa dal in different vessel.
  6. After 8 hours mix soaked, drained channa dal in fermented batter.
  7. Add Salt, Soda or Eno sachet, Ginger and Chili paste. Mix thoroughly. Adjust the consistency of batter by adding 1-2 spoon of water.
  8. Temper with 2 tbsp. Til oil, Mustard seeds, Asaphoitida powder and Curry leaves (optional).
  9. Idra dhokla batter is ready for making idra.

Instead of making flour you can also prepare batter from soaked ingredients like 1 cup parimal rice, ¼ cup Udad dal, ¼ cup tur dal. Grind separately . Make coarse batter of rice and dal into fine paste.

Categories
Steamed food

(110) White Dhokla

Ingredients

  • 1 kg Dhokla batter( Idli-Dosa batter or white dhokla flour)
  • 3 tbsp. Til oil for tempering.
  • Tempering ingredients like ¼ tsp. Mustard seeds. ⅛ tsp. Asafoetida powder. 8-10 Curry leaves (optional).
  • 1 tsp. Soda bicarbonate. or 1 Eno sachet .
  • 2 tsp. Salt.
  • 1 tsp. Green chili paste.
  • 1 tsp. Ginger paste.
  • Til oil for greasing dhokla thali.

Method

  1. Prepare dhokla batter and use it after tempering.
  2. Use kadhai or vegetable steamer or pressure cooker for making dhokla.
  3. If you are using pressure cooker then remove rubber gasket from the lid .
  4. Any vessel you use, don’t forget to add required quantity of water with every new plate.
  5. After greasing thali with oil pour ¾ cup batter for 1 cm. thickness.
  6. Steam for 10 minutes.
  7. Remove thali from kadhai, wait for 30 seconds. Apply some oil on cooked dhokla thali and then cut in your desire shapes.
  8. Before making next dhokla thali apply oil on thali and pour batter.
  9. Enjoy white dhokla with aam ras, Green chutney, Garlic chutney or as you desire.
  10. Serve hot with love and smile.
Consistency of Dhokla batter.
Dhokla batter.
Uncooked Dhokla plate.
Steamed Dhokla plate
White Dhokla.