Mixed Grain Dhokla

We all know the importance of a good breakfast.  Each day, getting a healthy breakfast on the table can be a task. But with little preparation and planning ahead of time, this is totally possible.

Being a Lacto Vegetarian, I put lot of effort to add protein to my breakfast and daily meal. Earlier I had posted information on proteins in my Khichdi recipe. Check out more information on Complete Proteins below. I have also cited the sources.
"Grains, such as rice, oats, wheat, rye and corn, can act as complementary proteins for legumes such as lentils. They contain the cysteine and methionine that lentils lack, and lentils provide the lysine that grains do not contain enough of. Whole grains are a more nutritious option than refined grains. Legumes and grains are one of the most common pairings for complementary protein. Indian daal with rice is an example of a lentil and grain dish".  http://healthyeating.sfgate.com/foods-mixed-lentils-provide-complete-source-amino-acids-1195.html

This dhokla recipe is a protein rich healthy recipe. I grind grain for fresh flour in my KitchenAid grain mill. The Ingredients I use are good quality and mostly organic. That way I know what I am feeding my family. Check my recipe of homemade Handvo flour. It is fresh and better than the store bought one.You can either dry grind the grains and store the flour till use or soak the grains overnight and then grind and use the batter. We also know the benefits of fermenting food. This recipe is khatta or sour from fermentation and benefits of all the grains: A mixed Grain Khatta Dhokla! Check out all my dhokla recipes.

Ingredients to make Dhokla (serve 2-4 people)
1 cup handvo flour
1 cup sour yogurt
Water (if needed to make batter)
1 tsp. fenugreek seeds
1tsp. chana dal
1 tsp. salt
!/4 tsp. turmeric
1/2 tsp. red chilli powder
1/4 tsp. grated ginger
1 chopped green chili
2 tbsp. oil
Pinch of baking soda (optional)

• Mix handvo flour, yogurt, fenugreek seeds, chana dal. Add water if needed to form a thick batter. Cover and leave the batter in a warm place for 8-12 hours up to 24 hours. The batter needs to ferment well and will also get delicious sour taste.
• Mix salt, turmeric, red chili powder, grate ginger, chopped green chilies, and oil. Mix well.
• Add baking soda only if the batter is not fermented well. A well fermented batter will be porous and will make soft dhoklas. 
• Get the steam bath ready.
• Grease a dhokla plate well with oil. Add batter to the plate till it covers 1/4 inch in the plate. Steamed for 5-8 minutes.
• Remove the steamed dhokla plate.
• Let it rest for 2-3 minutes before cutting into pieces and serving.
• Enjoy mixed grain, healthy dhokla.

Here is step-by-step pictorial recipe:
To make mixed grain flour

Coarsely Ground grains

Mix handvo flour, yogurt, fenugreek seeds, chana dal. fenugreek and chana dal will provide crunch to soft dhokla. 

Add water if needed to form a thick batter.

Cover and leave the batter in a warm place for 8-12 hours up to 24 hours. The batter needs to ferment well and will also get delicious sour taste.

Mix salt, turmeric, red chili powder, grate ginger, chopped green chilies, and oil. Mix well.

Add baking soda only if the batter is not fermented well. A well fermented batter will be porous and will make soft dhoklas.

Grease a dhokla plate well with oil. Add batter to the plate till it covers 1/4 inch in the plate. Steamed for 5-8 minutes.

Remove the steamed dhokla plate.

Let it rest for 2-3 minutes before cutting into pieces and serving.

A Healthy Snack!!

Moong Dal Dhokla

Like I have said before and described in one of my earlier posts, we Gujaratis can make dhokla with anything. Moong dal being rich and protein is perfect for vegetarians. It is split moong lentils and there are various delicious recipes made of these. Combination of moong dal and rice makes delicious soft khichdi which is perfect to recover from a disease. Easy to digest and also energizing, introducing moong dal to regular meals is excellent.

As you know by now, Dhokla is a savory steamed cake from Gujarat: Western India. Pulses and ground and batter is fermented to prepare soft steamed dhokla. So these steamed soft dhoklas are great as breakfast or snacks.

Do not confuse this recipe for khaman dhokla. Khaman dhokla is made of chana dal or besan which is chick pea flour.

Here is the list of my dhokla recipes:
Green Moong Dhokla
Khaman Dhokla
Khatta Dhokla
Rawa Dhokla
Dhokla shots
Mixed Grain Dhokla

Ingredients (serves 3-4 people)
1/2 cup yellow split moong dal
1 cup water
1/2 inch ginger
1-2 green chillies
1 tsp. salt
Pinch of turmeric
1 tbsp. lemon juice
2-3 tbsp. sugar
2 tbsp. oil
1/2 tsp. ENO fruit salt (optional only if batter is not fermented)

For tempering:
2 tbsp oil
1 tsp. mustard seeds
Chopped green chilies

Chopped cilantro to garnish.

• Wash and soak split moong dal in 1 cup of water for 3-4 hours.
• Remove water and coarsely grind soaked dal, ginger, and green chillies together. Leave it aside for few hours or overnight to ferment. You could also use it immediately by adding ENO to froth and make soft dhoklas.
• Add salt, turmeric, sugar, lemon juice, and oil. Mix well for 2-3 minutes till sugar dissolves.
• Keep the steam bath ready. If the batter is well fermented pour in a thali and steam for 7-10 minutes.
• If you are making instant dhoklas without fermenting, add ENO and mix well. Pour batter immediately in a Thali or a plate and steam it for 7-10 minutes.
• Remove steamed dhokla plate and let it rest for 4-5 minutes before cutting into pieces.
• Cut into pieces.
• For tempering: heat oil, add mustard seeds and green chillies. Fry for a minutes. Spread this evenly over cut dhokla.
• Garnish with cilantro.
• Serve!

Wash and soak split moong dal in 1 cup of water for 3-4 hours.

Remove water and coarsely grind soaked dal, ginger, and green chillies together. Leave it aside for few hours or overnight to ferment. You could also use it immediately by adding ENO to froth and make soft dhoklas.

Add salt, turmeric, sugar, lemon juice, and oil. Mix well for 2-3 minutes till sugar dissolves.

Keep the steam bath ready. If the batter is well fermented pour in a thali and steam for 7-10 minutes.

If you are making instant dhoklas without fermenting, add ENO and mix well. Pour batter immediately in a Thali or a plate and steam it for 7-10 minutes.

Remove steamed dhokla plate and let it rest for 4-5 minutes before cutting into pieces.

Cut into pieces.

For tempering: heat oil, add mustard seeds and green chillies. Fry for a minutes. Spread this evenly over cut dhokla.

Garnish with chopped cilantro and serve.

Enjoy Fresh & Healthy Snack!!!

Dhokla Matarghasti

Question: What does a Gujju do when you hand her an innovative mould?
Answer: She makes dhokla in it :)

Absolutely.... when I received my Amazon order of shot glass mould, I definitely wanted to try something different in it. I have seen videos on Facebook where everyone make ice or chocolate or cookie shot glasses filled with vodka, whipped cream, or milk. I wanted to experiment and make an appetizer, a gujju appetizer. Although my recipe is not new, but the idea is. Since these moulds are meant for baking, putting my imagination into practice was totally worth it.

Dhokla Matarghasti... let's see the meaning of this dish :)

Dhokla is a steamed cake, a delicacy from Gujarati cuisine. The mixed batter is poured in a mould or a plate and allowed to cook over boiling water. The steam helps to rise the batter and cook the dough to produce soft and moist savory cake. It is a healthy, nutritious, and protein rich breakfast and snack in Gujarati culture. Many of the cultures have adapted this technique of cooking and dhoklas are loved by most of the people around the world. And so are most Gujaratis!! :) Here is my recipe of traditional khaman dhokla.
Matar are green peas in Hindi. I somehow wanted to use this word in my tittle to indicate the peas stuffing for these shot glasses.
Matarghasti means fun. I was not aware of this term until I heard a song with Matarghasti in it. Bollywood lovers have guessed it right... Here is the song full of fun :) It is a peppy dance number which I listen to during my workout at the gym. Also, I love how the male actor, Ranbir Kapoor has mimicked a legendary actor Dev Anand's dance moves and style. I feel he has done a great job!

Okay, so let's come back to the recipe...I think I did enough Matargashti above! :)

Ingredients to make around 10-12 dhokla shots:
1 cup besan/ chickpea flour
1+1/2 tbsp. semolina/fine rawa
1/2 tsp. citric acid granules
4 tbsp. sugar
1 tsp. salt
Pinch of turmeric powder
3/4 cup water
1 tbsp. Eno fruit salt + 1/4 cup water

For filling:
1 cup fresh of frozen green peas (slightly blanched)
1 cup grated cheese
1/4 cup finely chopped onions
2 tbsp. oil
1 tsp. cumin seeds
1 small green chili chopped
1 tsp. salt

Cilantro to garnish.
Shredded coconut to garnish.

Method:

• Mix chickpea flour, semolina, citric acid, sugar, turmeric, salt together and make a smooth dough with 3/4 cup of water. Whisk well for sugar and citric acid granules to dissolve. Leave it aside for 5 minutes.
• Add Eno fruit salt and 1/4 cup of water and whisk well. The batter will froth and become light and airy.
• Grease the mould well.
• Add batter to each mould.
• Gently place in a microwave and microwave on 100% setting for 1:45 minutes.
• Gently remove from the microwave and let it cool for 5 minutes. 
• Carefully and gently remove each dhokla shot glass. It is delicate so handle with care.
• Place dhokla shot glass on a plate. Sprinkle very little water to avoid dhokla from drying.

Prepare a filling:

• Heat oil in a pan. Add cumin seeds and saute onions and green chilies.
• Add peas and salt, and mix well.
• Turn off the heat and leave it aside for some time to cool slightly.
• Add grated cheese and mix well.

Before serving:
Fill each dhokla shot glass with peas filling and garnish with cilantro and shredded coconut.

 Here is step-by-step pictorial recipe:

Click on the image to check these moulds.

Mix chickpea flour, semolina, citric acid, sugar, turmeric, salt together and make a smooth dough with 3/4 cup of water. Whisk well for sugar and citric acid granules to dissolve. Leave it aside for 5 minutes.

Add Eno fruit salt and 1/4 cup of water and whisk well. The batter will froth and become light and airy.

Grease the mould well.

Add batter to each mould.

Carefully and gently remove each dhokla shot glass. It is delicate so handle with care.

Place dhokla shot glass on a plate. Sprinkle very little water to avoid dhokla from drying.

Fill each dhokla shot glass with peas filling and garnish with cilantro and shredded coconut.

Have some Matargashti!!

Gud Keri

Making pickle is indeed an art. Traditional art of storing and preserving seasonal fruits and veggies that can be enjoyed rest of the year. Pickling is a science...the entire process involves science of life. Living microorganisms and probiotic bacteria impart delicious flavor and longevity to food. The concoction of vitamin and antioxidant rich fruit cured with salt, mixed with spices, and sweetened eventually forms delicious pickle that can be stored for the entire year.

Gud keri is a gujarati style pickle made with raw and sour mangoes, spices, and sweet gud/jagerry. The pickle turns into sweet, sour, and spicy concoction that pairs well with gujarati farsan like thepla, khakhra, muthia, bhajia, and even dhokla. This was my first experience of making gud keri. I have seen my mom making this pickle probably many years back. But actually trying out and getting my hands on this unique pickle was a wonderful experience. I was surprised to see how dry mixture eventually turns into the delicious liquid brine or syrup and is preserved for long time. I tried 3 different batches, the one that my grand mother used to make and taught my mom, one that my grandmother learned from her mom that was made with a variation by adding dry dates and soaked chana or chickpeas, and one which my mother-in-law used to make. The difference between my mom and mom-in-law's recipe is very slight, based on the family preference and palate. 

The batch of gud keri with dried dates and brown chana comes from my great grand mother, Waddi Dadi. Waddi Dadi came from Karachi and she used to add dry dates and soaked chana, and as it pickles it turns into delicious soft berries. My dad has best memories of this pickle and he never fails to recite amazing stories. I feel this technique is very similar to North Indian style pickle of adding white chana/chickpeas. Maybe this technique is based on the demographic and got its way to Gujarat!! It indeed is an art and I have enjoyed a lot learning the art and keeping up with our family tradition.

Ingredients:

6 cups diced keri/raw mangoes
1+1/2 tbsp. salt
3/4 rai kuria/pickling yellow mustard (crushed mustard seeds)
3 tbps. mirchi powder/red chilli powder (or to taste)
3 tbsp. crushed dhaniya seeds/coarsely ground coriander seeds
2 tbsp whole dhaniya seeds/coriander seeds
1 tbsp. methi seeds/fenugreek seeds
1 tbsp haldi/turmeric powder
1/4 tsp hing/asoefoetida
1/2 tsp. lavang powder/cloves powder
1/2 tsp. tej powder/ cinnamon powder
1/2 tsp. kali mirch/whole pepper corn
4 cups crushed gud/jagerry

Peel and dice raw mangoes. Apply salt and turmeric powder let it rest for 30 minutes.
Squeeze out water from raw mangoes and keep it aside. (we will use this water later)
Dry out raw mangoes on a piece of clean cloth and place it in sunlight for 5-6 hours.
In raw mango water that was left aside in a bowl, add rai kuria (crushed mustard seeds) and whisk it well. Add chili powder, crushed coriander seeds,  whole coriander seeds, methi seeds, cinnamon powder, cloves powder, whole pepper corns. (If your family is not fond of whole spices, you can surely avoid them).
Mix well.
Add 4 cup chopped gud. and mix well.
Add sundried raw mangoes and mix well.
The mixture may appear dry and not anywhere close to syrupy gud keri, but do not worry. It is amazing to see how the entire mixture is reformed in a day or two. You need not add anything to the pickle. Also this pickle is not kept in sunlight. It is store in a glass jar that has to be sealed well.
Mix twice a day for 3-4 days.
Eat after that.

Here is step-by-step-pictorial recipe:

I forgot to peel the mangoes, but did it later.

Another batch of gud keri using above recipe with 1/4 cup Kharek/dry dates and 1/4 cup brown chana.

This is my Grandmother's recipe:

Brown chana must be soaked in water for 4-5 hours. Then pat dry them with a towel. Soak in raw mango and salt water for 5-6 hours before adding it to gud keri. This pickle needs to be matured for some days before eating. 

Another batch without adding whole spices. 

My mother-in-law does not add whole spices.

Onion Bhajia Fritters with delicious Sweet Sour Pickle!!