Moong Dal Dhokla - Split Yellow Gram Savoury Cake

Soft, spongy & nutritious dhokla's enjoyed during breakfast or evening snack. 

Ingredients: (Serves approx. 4)

For Dhokla Batter: 

• 1 Cup Yellow Moong Dal (Split Yellow Gram)

• 3 Green Chillies

• 1" Ginger Piece

• 1/2 tsp Hing (Asafoetida)

• 1 1/2 tsp sugar 

• Salt to taste

• 1 tbsp oil

• 1/2 tsp Turmeric Powder

• 1 tbsp Besan (Gram Flour)

• 2 tbsp Dahi (Yogurt)

• 1tbsp Lemon Juice

• 1 1/2 tsp Fruit Salt

• Water approximately 1/2 cup

For Tempering:

• 2 tbsp oil

• 1 tsp Mustard Seeds

• 1 tsp Hing ( Asafoetida)

• 1 Slit Green Chilli

To Garnish:

• 1/4th Cup Coriander Leaves finely chopped

• 1/4th Cup Freshly Greated Coconut

Method:

• Wash and soak moong dal in water for 4 hours. After soaking, remove the water and keep the moong dal aside.

• In a blender, add a piece of ginger, chillies and soaked moong dal. Using 1/4th cup of water grind the dal to a fine paste

• Transfer the moong dal paste into a mixing bowl, add salt, sugar, turmeric powder, oil, besan (gram flour), Lemon juice, yogurt, 1/2 cup water and mix well.

• Grease the dhokla tin with oil. Keep your steamer ready to place the dhokla tin.

• Now add fruit salt to the moong dal batter and mix gently. 

• Transfer the batter into the greased dhokla tin and place it in the steamer immediately. 

• Steam dhokla for 15-20 minutes or till dhokla is cooked through.

• Once dhokla is cooked, keep it aside to cool. By that time prepare the tempering.

• In a small kadhai / pan, heat oil and add mustard seeds. When mustard seeds begins to crackle add hing (asafoetida) and turn of the flame. Now add one slit green chilli. Be careful as the green chilli splatters.

• Pour this tempering over the dhokla and spread evenly. 

• Garnish with finely chopped coriander leaves & freshly grated coconut

• Cut the dhokla into square or dimond pieces.

• Moond Dal Dhokla - Split Yellow Gram Savoury Cake is ready.    

• Serve as it is or with green chutney. 

Phodnichi Poli (Chapati/ Roti) - Spicy Tempered Flatbread

One of the most popular Maharastrian breakfast that brings back all My childhood memories is Phodnichi Poli or Kuskarleli Poli as I used to call. Its a comfort snack prepared using leftover Poli spiced up and tempered in onions! 

A perfect option for a lazy holiday breakfast. Quick..easy made in jiffy!!

Ingredients:

• 1 Cup Leftover Poli (Chapati / Roti / Flatbread)

• 1 Onion finely chopped

• 3-5 Curry Leaves

• 1 tsp Mustard Seeds

• 1 tsp Cumin Seeds (Optional)

• 1/4th tsp Hing (Asafoetida)

• 1 tsp Turmeric Powder

• 1 tbsp Red Chilly Powder

• 1 tsp Sugar

• Salt to taste

• Coriander Leaves finely chopped for garnish

• Scrapped Coconut for garnish

• 2 tbsp Oil

Check out MORE RECIPES on thespicycafe.com

Method:

• Crumble the leftover poli by hand or food processor.

•  In a Pan heat oil. When oil is hot add mustard seeds, when mustard seeds crackle add cumin seeds, hing, curry leaves & finely chopped onions.Cook onions till translucent. 

• Now add turmeric powder, red chilly powder & leftover crumbled poli, mix well.

• Add sugar & salt. Check for seasoning.

• Cover the pan with a lid and let the poli get heated through for 5 minutes on low flame stirring occasionally till all the spices gets nicely incorporated.

• Sprinkle splash of water over the poli so that they won't dry out and become little moist.

• Phodnichi Poli (Chapati/ Roti) - Spicy Tempered Flatbread is ready.

• Garnish with chopped coriander leaves, scrapped coconut and serve hot.

Kelyache Kaap - Spicy Plantain (Raw Banana) Slices

Simple & delicious snack served as a side dish in Indian meals. A comfort food in itself. Easy to prepare with minimal ingredients. 

Believe me, You can't get enough of it!!!

Ingredients:

• 2 Kachi Keli / Raw Banana (Plantains)

• 5 tbsp Besan (Gram Flour)

• 3 tbsp Rice Flour

• 3 tsp Coriander Powder

• 2 tsp Red Chilly Powder

• 1 tsp Garam Masala

• Pinch of Hing (Asafoetida)

• Salt to taste

• Oil for frying

Method:

• De-skin the banana using peeler or knief and cut the banana into medium vertical slices.(Not too thick or thin)

• Keep the banana slices completely immersed into salt water.

• Now in a mixing bowl add besan (gram flour), rice flour, coriander powder, red chilly powder, garam masala,hing & salt.

• Mix everything well. Check for seasoning.

• Now take a slice of banana and coat with the besan mixture and pat the slice from both sides so that the mixture sticks to the slice. Likewise coat all the banana slices in besan mixture and keep aside.

• Heat oil in a frying pan. Shallow fry the banana slice from both sides till crisp.

• Transfer onto an absorbent paper to drain excess oil if any.

• Kelyache Kaap - Spicy Plantain (Raw Banana) Slices are ready.

• Serve hot as a side dish in your meal.

Tip: You many also sprinkle dry mango powder over the hot slices for that chatpata tangy taste.

You may also use coriander cumin powder instead of garam masala.

Rava Dhokla - Savoury Semolina Cake

Soft, spongy, instant rava dhokla which can be relished at breakfast or evening snack with a hot cup of tea or coffee.

Ingredients:

• 2 Cups Fine Rava / Sooji (Semolina)

• 2 tbsp Yogurt

• 1 tbsp Eno / Fruit Salt

• Salt to taste

• 2 Green Chillies Crushed (optional) 

• 1-2 tbsp of Crushed Black Pepper Powder

• 3/4th Cup Water OR as per requirement

• 2 tbsp Oil

• 1 tbsp Mustard Seeds

• 1 tsp Hing (Asafoetida)

Method:

• In a mixing bowl add rava / sooji (semolina), yogurt, crushed green chillies (optional), salt and water. Make sure to add water only till rava (semolina) is completely immersed, do not add extra water. We need to make this batter into thick dropping consistency for this rava (semolina) dhokla.

• Mix all the ingredients well and keep aside for 20 minutes. 

• Now grease the tin with little oil in which you will pour this dhokla batter. 

• Just before steaming add eno / fruit salt and add 1 tbsp of water over it. When you see the bubbles forming, mix the batter gently.

• Immediately pour this rava (semolina) batter into the greased tin and spread the batter evenly with the help of spoon or just tap the tin.

• Now sprinkle crushed black pepper powder all over the dhokla batter and  steam in steamer or pressure cooker for 20 mins.

• By the time dhokla is cooking, prepare the tempering.

• For tempering: In a small kadhai / pan add 2 tbspn oil and mustard seeds. When mustard seeds begins to crackle, switch off the flame and add hing (asafoetida).

• After 20 minutes remove the cooked dhokla from steamer and sprinkle the tempering over it.

• Now cut the dhokla into dimond or square shaped pieces.

• Rava (Semolina) Dhokla is ready.

• Serve with green mint chutney or enjoy as it is!!!

Medu Vada / Urad Dal Vada - Skinned Split Bengal Gram Fritters

Medu Vada is one of the most famous South Indian breakfast. Protien rich urad dal vades served with sweet tangy sambar and spicy coconut chutney is the best way to start your day with.Crisp from outside soft from inside these vades are one of the delightful meal in itself.

Normally at my home we make very simple version by just adding salt & green chillies. However on special occasions we tend to add some herbs & spices for extra flavours.

Here I have listed all the ingredients that we use. Many people add peppercorns & cumin seeds aswell. 

Ingredients: (Makes approx 30-35 Vades)

• 2 cups urad dal ( Skinned Split Bengal Gram)

• 1/4th cup Fresh coconut cut into small pieces

• 3-4 Green Chillies

• 1 inch Ginger cut into small pieces

• 2 tbsp chopped Coriander Leaves

• 1 small Onion finely chopped

• Salt to taste

• Oil for frying
  

Method:

• Soak urad dal for 6 to 8 hours. After soaking wash the dal again in fresh water and drain all the excess water.

• In a blender add the urad dal, salt & green chilles and grind to a fine paste.  Do not add water (if its getting to hard to blend then only add little water). The batter should be fluffy and thick not liquidy.

• Transfer the batter into a bowl. At this point if you want add rest of ingredients and mix everything well. Check for seasoning.

• Heat oil to deep fry these vadas. 

• Wet your palm and take a portion of this batter depending how big or small vada you want. Make a hole in the center with the help of your thumb.

• Now drop this vada into hot oil and deep fry till golden brown.

• Medu Vada is ready. 

• Serve with tangy Sambar & Coconut chutney.