Tag Archives: veg recipe

Upvas DHOKLA

“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.

Ingredients :

Process :

  • 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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Thalipeeth

Thalipeeth

Thalipeeth is a traditional Maharashtrian dish made from the mixture of multiple grains ,millets and pulses in a particular ratio, roasted and grind into a flour called “Bhajani” . Using the dough made from bhajani the thalipeeth is prepared. This process of making bhajani may be lengthly so alternatively one can make the dough directly by mixing multiple flours together in a specific ratio. It is a very nutritious dish to have any time , breakfast ,lunch, evening snack or even in dinner with dollop of butter and curd or Thecha.

Ingredients for Thalipeeth :

Scroll across for all the ingredients images

  • Jowar (sorghum) Flour : 2 cup.
  • Wheat flour : 1 cup.
  • Gram flour : 1 cup.
  • Onion : 2 Big (1 cup chopped)
  • Chilli-Garlic Paste : 2 tbsp (10-12 green chillies + 8-10 garlic cloves + 1 tsp of cumin seeds grind in a coarse paste).
  • Coriander leaves : 1/2 cup chopped.
  • Carom seeds (Ajwain) : 1/2 tsp.
  • Sesame seeds : 2 tbsp.
  • Turmeric powder : 1/2 tsp.
  • Red chilli powder : 1 tsp.
  • Salt : as per taste.
  • Oil : 3 – 4 tbsp.
  • Butter : 2 tbsp.
  • Butter Paper.

Let’s start the process :

  • Add 2 cups of jowar flour in a bowl.
  • Add 1 cup of wheat flour.
  • Add 1 cup gram flour.
  • Add 2 tbsp of chilli garlic paste that we have prepared before hand.
  • Add 1 cup of chopped onions.
  • Add 1/2 cup of chopped coriander leaves.
  • Add 1/2 tsp of carom seeds.
  • Add 2 tbsp of sesame seeds.
  • Add 1/2 tsp of turmeric powder.
  • Add 1 tsp of red chilli powder.
  • Add salt as per taste. (approx 2 tsp).
  • Add 1 tbsp of cooking oil.
  • Mix everything well.
  • Gradually add water and make a soft dough. (I have added 1 and 1/2 glass of water i.e. approx 300ml)
  • Take Butter paper or aluminium foil or you can just take muslin damp cloth.
  • Brush some oil on butter paper.
  • Take a medium ball size dough and put it on the butter paper.
  • Apply some water on your palm and gently press the dough with the help of finger tips and flatten the dough in a round shape.
  • Keep at least 1/2 inch of thickness. (it should not be very thin)
  • Make 2 -3 holes on flattened thalipeeth with finger tip. This helps in spreading the oil across the thalipeeth surface while roasting. This is specially important for the centre area where the oil may not reach.
  • Heat the pan and brush some oil.
  • Then pick up the butter paper on the palm and overturn on the pan.
  • Take off the butter paper slowly.
  • Apply some oil on thalipeth.
  • Roast the thalipeeth on medium flame.
  • Flip the thalipeeth after 2-3 min(slight colour changes).
  • Apply oil on other side of thalipeeth and roast until its cooked properly and colour changes to golden brown.
  • Don’t flip it too much otherwise thalipeeth can break. Let it cook properly on one side then flip.
  • When it’s done serve hot with yogurt and dollop of butter.

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