“Upwas Dhokla” is made with sama rice and sago. Sama rice is known by different name across India like Samo rice, Sama rice , Moriyo , Bhagar , Variche tandul. It is generally consumed during fasting (vrat) day.
Sama rice dhokla is very easy to make and delicious too. Normally the fasting food is fried or not so healthy . Sama rice is Gluten free and non fried , so its healthy option for all. ITs also helps to achieve the true purpose of fasting.
Take 1 cup of sama rice (Bhagar) in a mixi jar.
Grind it coarsely .(Do not grind into a fine powder .Texture should be like semolina.)
Transfer it in a bowl.
Take 2 tbsp of sago (sabudana) in a mixi jar.
Same way grind coarsely.
Transfer it in a bowl.
In a large bowl transfer the sama rice flour which we have made earlier.
Add previously made sago flour in it.
Mix both flours together.
Add 1/2 cup of curd in to flour mixture and mix well.
Add 1/4 cup of water and mix well.
Put the lid and let the batter rest at least for 15 minutes.
While the batter is resting let’s make steamer ready to steam the dhokla.
Add 1 glass of water in a idli cooker. You can use any wide mouth pot or cooker for steaming.
Put the lid and keep the water for boiling.
Grease the dhokla plate with some oil.
While soaking flour for 15 minutes it will absorb the water and swells a little.
After soaking the batter add approx 1/2 cup of water to adjust the consistency. Batter should have pouring consistency ( semi thick).
After that add salt to taste to the batter (approx 1 tsp of salt).
Add 1 tbsp of green chilli paste.( coarsely grind).
Mix everything together.
Add 1 tbsp of powdered sugar in the batter and mix.
Add 1 tbsp of oil (groundnut oil is preferable as we are making this dhokla for fast(vrat)). and mix well.
Add 1/2 tsp of baking soda (sodium bicarbonate).
Add 1 tbsp of lemon juice and mix well.
Now transfer the mixture immediately into the greased plate.
Tap the plate 2 -3 times so that it will remove the air bubbles if any.
Keep the plate into cooker and steam it for 15 -20 minutes on medium flame.(make sure water in the cooker is boiled and steam is formed before putting the dhokla batter plate into the cooker).
After 15 minutes the dhokla is ready.
Take off the plate and let it cool down for 5-10 minutes.
While dhokla is getting cool let’s prepare the tadka:
Heat the kadhai or tadka pan.
Add 1-2 tbsp of oil in it (preferably groundnut oil).
Once the oil is hot add 1 tsp of cumin seeds (jeera) and let them cracker.
You can also add curry leaves if its ok for you during fasting.
Cut the dhokla into square pieces.
Pour the tadka on top of dhokla.
Garnish with coriander leaves.
Dhokla is ready to serve !!.Serve it as it is or can have with peanut chutney.
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Lemon Rice is a most popular dish in South India . It is made with cooked rice (or even from left over rice) by adding some spices, lentils like chana daal ,urad daal ,pea nuts ,cashew nuts and lemon juice. It is a one pot meal with little spicy and tangy taste because of lemon or we can have it with curd, raita or chutney as per your choice . It is very simple and quick recipe.
Lets have a look at the ingredients :
Let’s start the process
Take 1 cup of any rice of your choice, wash it properly at least for 2-3 times. Cook it properly by adding some salt and little oil to avoid the stickiness . Make sure rice should have grains separated and not sticky .
Heat the pan.
Add 2 Tbsp of oil and once the oil get’s hot.
Add 1 Tbsp of peanuts and fry a little.
Add cashew nuts and fry till it gets little golden brown colour.
Take off from the pan.
In same oil add 2 Tbsp of chana daal and saute till little colour changes to golden brown.
Add urad daal saute a little.
Add mustard seeds , cumin seeds , dried red chillies (or you can add green chillies instead of red chilli) , asafoetida (hing) ,curry leaves, garlic and ginger and saute a little .
Add onion and saute .
Add turmeric powder and saute till onion get soften and translucent.
Add cooked rice and mix well.
Add 2-3 Tbsp lemon juice and mix.
At last add peanuts and cashew nuts which we have fried already and mix.
Lemon rice is ready to serve.
Our quick and simple Lemon Rice is ready . Serve while its hot with papad ,chutney ,achar or have as it is . It tastes yum without any side dish too.
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You can watch whole process of making lemon rice here
Methi Mutter Malai is a very flavourful and rich in texture North Indian recipe . It has a creamy texture and delicious taste.It’s a heavy dish as it contains cream, butter and cashew nuts and it will surely satisfies our taste buds. So once in a while we can treat ourselves with this rich creamy delight.
You can have this with any Indian bread like Paratha, Naan, Roti or Chapati.It’s a little thick gravy made with Onion, cashew nuts and curd with some fresh Methi (fenugreek )leaves and green pea’s along with Indian spices and cream. Here i am using dry peas which i have soaked in water overnight and boiled but i will recommend you to use fresh green pea’s if available.
If you or your kid’s don’t like to eat methi because of it’s little bitter taste then this is the perfect way to coverup the bitter taste. Do try this recipe and I am sure you will love it.
Let’s start with ingredients :
Fresh Methi (Fenugreek Leaves) -1 Cup
Green Pea’s – 1/2 Cup
Curd -1/2 Cup
Cream -1/2 Cup
Butter – 2 Tbsp
Oil – 2 Tbsp
Cashew – 18 -20 No. or handful
Onion -3 Medium Size
Garlic – 4-5 Cloves
Ginger -1 inch
Cinnamon – 1 small stick
Black Cardamom – 1
Green Cardamom – 4-5
Black Pepper – 1 Tsp
Cumin seeds – 1 Tsp
Cumin Powder -1 Tsp
Coriander Powder -2 Tsp
Red Chilli Powder – 1 Tsp
Turmeric Powder – 1/2 Tsp
Kasuri Methi – 1 Tsp
Let’s Move on to Procedure :
Lets Start with Gravy
In a Pan Add 2 Cups of Water.
Add 1 Black Cardamom ,1 Inch of Ginger and 5-6 cloves of garlic
Add 3 roughly chopped onion and cashew and boil upto 15 to 20 minute (until the onion and cashew get’s soft) or pressure cook it and take one whistle.
Once the Onion and Cashew has been cooked properly remove it from gas and strain the mixture to remove the excessive water.
Take off the Black Cardamom and transfer the remaining ingredients into chutney jar
Add 1/2 cup curd into this and make a smooth paste out of this.
Heat the Pan.
Add 2 tbsp Oil.
Add 4-5 green cardamom.
Add 1 Tsp Cumin seeds.
Add 1 small stick Cinnamon.
Add Bayleaf and saute a little.
Add the paste of Onion,Cashew and Curd which we have made earlier and stir for some time on low flame.
Add all the spices like turmeric powder ,red chilli powder , cumin powder and coriander powder
Add 1 Tbsp Butter
Add salt for taste and little water and mix all ingredients well
Cook this curry for minimum 15 minute so that taste of all ingredients incorporates well into curry
Heat other kadhai and add 1 Tbsp Butter
Add 1 cup chopped methi(fenugreek) in butter and saute a little.
Add 1/2 cup boiled green peas and mix well.
Into methi and mutter mixture add Curry which we have prepared already.
Mix everything together and cook for another 5 minute .Adjust the consistency by adding little water if gravy is too thick.
Add 1/2 cup cream and mix well
Once the cream has been added switch off the flame immediately.
At last add some kasuri methi and mix it.
Serve hot with any Indian bread of your choice like Naan , Roti , Paratha or Chapati.
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