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Showing posts with label Indian Snacks. Show all posts
Showing posts with label Indian Snacks. Show all posts

Monday, April 10, 2017

Yellow Moong Dal Dhokla | How to Make Moong Dal Dhokla From Scratch |Gujarati Steamed Snack

Summer is the season to stay away from oily and greasy food. No 'pakoras' and 'wadas' for me - at least till the rain sets in. So, when I think of snacks these days - I think of all the healthy things I can indulge in and things like Khaman Dhokla, Khandvi or a bowl of hearty Chickpea Salad comes to my mind. 

So, one fine day when I was feeling inspired I decided to try making yellow moong dal dhokla instead of this regular khaman dhokla. I pretty much made it the same way and the results were good. These Dhoklas are packed with nutrition and tastes best when eaten fresh with dollops of green chutney and tamarind chutney. If you are making in bulk, you can reheat it in microwave with some sprinkling of water and they are as good as fresh.

Yellow Moong Dal Dhokla


1 cup yellow moong dal, soaked overnight 
1 tbsp ginger- chili paste
1/4 tsp hing
1 tbsp oil
1 tsp salt
1 tbsp lemon juice
1 tsp sugar
1 tsp ENO fruit salt
Oil for greasing the dhokla plates

For tempering

A sprig of curry leaves
2-3 chilies
1 tsp mustard seeds
1 tsp sesame seeds
1/2 to 1 tsp red chili powder
2 tbsp oil
Handful of chopped coriander leaves


1. Drain the water from the soaked moong dal. Tip the soaked dal into a grinder jar and using about 1/4 cup water grind it to a smooth paste.

2. In a large mixing bowl, add the moong dal paste. Add rest of the ingredients except ENO. Mix it to form a batter. If it seems too thick add water little by little till you get a pouring consistency batter. 

3. Add water to dhokla steamer and put it on high heat. Grease the plates on which you will pour the batter.

4. When steam starts forming in the steamer, lower the heat to medium. Add ENO to the prepared batter and stir gently. Pour the batter into the greased plates and place them inside the steamer. Cover and steam for 15-20 mins.

5. When done, take off the lid and check for done-ness. Take the plates out. Set aside to cool while you prepare the tempering.

6. Heat the oil for tempering. When hot, add the mustard seeds, sesame seeds, green chilies and curry leaves. When it splutters add the red chili powder. Take it off gas and spread the tempering over the Dhokla.

7. Garnish with chopped coriander leaves. Serve with green chutney, tamarind and dates chutney or good old tomato ketchup.


1. This recipe requires no fermentation. ENO is used for leavening, so put the batter to steam as soon as you add it.

2. Moong Dal need to be soaked over-night for best results. So, a bit of planning is needed if you want to make these.

3. I have used a dhokla steamer to make these. If you do not have it, then use a large kadhai or saucepan with lid to steam. You can use a can tin that fits into the saucepan to steam the batter in.

4. I used 2 around 6" inch plates for this quantity of batter. If you are adding all of it in one smaller plate/tin, you will have to steam it 10-15 mins more.

Thank you for stopping by! Cheers!

Wednesday, February 5, 2014

Khandvi ~ Savoury Chickpea Flour Rolls ~ A Gujarati delicacy

Khandvi is one of those dishes which you will either love or hate. I belong to the former group. This Gujarati delicacy requires a bit of patience and practice to get thin layers which literally melts in the mouth when you eat it. Even if you don't get super thin layers don't worry. Believe me it doesn't really make much difference to the final taste. My maternal grand mother makes a similar dish which we call 'pithod' or 'patindri'. She makes it in a single thick layer and cuts them in diamond shape. It is then topped with tadka and the garnishing.

One has to prepare the batter and cook it until it is just right to spread. If you do it wrong there, the batter won't set at all. I do a simple test to know if the batter is cooked enough. For that I just drop a small spoonful of the batter and spread it. If it sets in one minute then I know that the batter has cooked enough for spreading.

Let's hop over to the recipe now.

Serves: 3-4

1/3 cup gram flour
2 tsp ginger green chili paste
3 tablespoon oil
1/3 cup yogurt
Salt to taste
A pinch turmeric powder
A pinch of asafetida
1 tsp sugar
1cup water

1 tsp mustard seeds
1 tsp sesame seeds
2 tbsp vegetable oil
A few curry leaves

2 tbsp grated coconut
2 tbsp chopped fresh coriander


1. Shift the gram flour/besan such that there are no lumps in the flour. Mix together the yogurt and water. Grease the back of 2-3 large thali or your kitchen counter top.

2. In a large bowl add the gram flour, turmeric, asafetida, chili ginger paste, salt, and the besan-yogurt mixture. Whisk to form a smooth batter.

3. Heat a large pan and cook the batter on medium heat stirring it continuously. In about 12-15 minutes the mixture will get cooked and thicken.

4. Spread the mixture over the greased thali or your kitchen counter top as thinly as possible while the batter is still hot and leave it to cool.

5. When completely cold, roll the layer towards you to make a long thin roll. Cut the roll into one-inch pieces. Arrange them on a plate.

6. Heat the oil in a pan, add the mustard seeds, curry leaves and sesame seeds. When they begin to splutter, pour over the Khandvi.

7. Garnish it with coconut, and chopped coriander. Serve.

Thank you for stopping by! Cheers!

Wednesday, January 9, 2013

Khaman Dhokla ~ Savoury Steamed Spongy Chickpea Flour Cake

I absolutely love Khaman Dhokla. Most of the time I make it with ready to use Dhokla mix. They are really a great time saver. But there are times when I run out of these instant packs. It was one of those occasions when I decided to make it from scratch. I have tried a lot of different recipes and I have finally zeroed on this one. It is really a simple and quick recipe.

Khaman Dhokla is a Gujarati snack but it popular through out India. The best thing about it is steamed and hence, is healthy and low calorie. So, even if your new year resolution says to stay away from fast food, you can relish this quick snack.

Recipe Source: Shveta's Cooking Blog

Khaman Dhokla ~ Savoury Steamed Spongy Chickpea Flour Cake

1 cup chick pea flour
2 tbsp sun flower oil
3 tbsp lemon juice
1 tsp salt
11/2 tbsp sugar
About 1/2 cup water
1 tsp Eno fruit salt

For tempering

1 tbsp oil
1 tsp mustard seeds
4-5 curry leaves
1-2 green chillies slit
1/2 tsp red chilli powder
2-3 tbsp water
2 tbsp sugar

For garnishing
Chopped coriander


1. In a large bowl add the chickpea flour, salt, sugar, oil and lemon juice. Stir and add water little by little to make a smooth thin batter (a little thinner than cake batter).
2. Place a large pan on heat. Add about a cup of water and a ring on which to place the pan for steaming Dhokla.
3. Grease a 8" sandwich cake tin with oil. Keep aside. Add Eno fruit salt to the batter and whisk lightly. The batter will increase in volume. Pour the batter in the prepared tin and place it in the pan of boiling water. Cover and steam for 12-15 minutes on medium heat. When done, a skewer inserted in the Dhokla will come out clean. Take it off heat and let it cool down.
4. Heat the oil for tempering. When hot, add the mustard seeds and curry leaves. When it splutters add the green chili and red chili powder. Take it off gas. Set aside.
5. Mix water, sugar and lemon juice. Add it to the tempering mixture. Spoon it over the cooled Dhokla  Sprinkle chopped coriander leaves. Serve with green chutney, sweet dates and tamarind chutney or tomato ketchup! Enjoy!

Note: You can also add some sesame seeds to the tempering and fresh shredded coconut for garnishing. I skipped it as I didn't have it at hand.

Thank you for stopping by! Cheers!

Thursday, March 29, 2012

Nimki/ Namak Paare/Papdi

 These diamond shaped savory crackers, Nimki have a lot of memories attached to it. My mom's makes the best Nimki in our home. I remember her making  them in big batches during festive season and we, kids used to poke around the kitchen to grab a few to munch on. 

Even though I make them now myself, I still have not got the shapes perfect. Not that it matters when it comes to taste, but evenly shaped nimki looks way better.

Papdi are essentially same as nimki, they just differ in shape. I use the same dough to make both of these. The best papdi are those which are crunchy and yet breaks easily. Nimki are more crunchy, their shape helps in their texture. Papdi are the most most essential elements of the most popular Indian snacks like Papdi Chat and Sev Puri. Today, I am sharing how I make 'Nimki' and 'Papdi' with the same dough.

This recipe makes about 50 Papdis.

1 cup AP flour
1/4 cup semolina
2 tablespoons oil
½ teaspoon salt
½ tsp black onion seeds.
Water to form a firm dough
Oil for brushing the dough and for frying


1. Mix AP flour, semolina, salt and black onion seeds. Add the oil and use lukewarm water to make firm dough. Keep it aside for 15-20 minutes before working on it.

2. Divide the dough in about 50 equal parts and roll them individually into 2 1/2 inch even rounds. Prick with a fork in about 4 to 5 place.

3. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 1/2 inch of oil. Fry the papdi on medium to medium high heat until both sides are light golden-brown in color.

4.  Transfer them into a paper towel so that excess oil is soaked out. Let it cool completely before storing. They can be stored in airtight container for 1 month.

Nimki are same as papdi but different in shape. To make them make the dough as made for papdi and follow the instructions below. 

1. Divide the dough into five equal parts and shape them into smooth balls.
2. Roll one dough ball at a time into thin chapati like discs. Using a knife or a pizza cutter cut thin strips of the dough and cut the strips diagonally to get diamond shaped pieces.
3. Fry them in medium hot oil till they are golden brown in color. Do the same with rest of the dough balls. Keep the rest covered when you are rolling one.
4. Cool them completely before storing.

Here is a link to video of making nimki to help you understand the process of making them, even though the recipes are not same.

They are great to much with afternoon tea.

Thank you for stopping by! Cheers!

Thursday, March 8, 2012

Dahi Vada ~ Holi Delicacies ~ Happy Holi

At the very outset wish you all a very happy, safe and colourful Holi. Today is also International Women's Day. So, to all ladies out there, have a great day, celebrate womanhood! Cheers!

I guess people in India are celebrating Holi with full fervor. We too will have our share of celebration but not until the weekend. Till then, I can obviously gorge on the holi special delicacies. I had made this Thandai Syrup some times back and have been enjoying it since then. DH has asked me to make these Samosas. I have more snacks and sweets on the menu! Food is such an integral part of our festivals that you can't simple do without them.

These Dahi Vadas are a hit in my house and holi is just an excuse to make them one more time. As both of us are 'nuts' lover, I throw a handful of chopped cashews and raisins into the vada batter. If you don't like them, you can leave them out. I always made them in excess as they keep well for 2-3 days in fridge. Lets hop over to the recipe now.

This recipe makes 8 servings.


3/4 cup Urid Dal (Skinless, Split Black gram)
1/4 cup of chopped cashews
1/4 cup chopped raisins.
1 tsp of minced ginger.
2 green chilies chopped finely.
Salt to taste.

Oil to Deep Fry

750gm yogurt
1/2 cup water
2 tbsp sugar
salt to taste

To garnish
Tamarind Chutney
Roasted crushed cumin seeds
Red chilli powder.


1. Soak the dal/lentils for 3-4 hours.

2. Drain off all the water and churn it in a mixer grinder with little water to a fine paste. The consistency of the paste must be thick. Whisk it to incorporate air and fluff it up. Add the chopped cashews, raisins, chopped ginger and green chilli. Add salt as per taste.

3. Heat oil for frying. Drop spoonful of batter in hot oil, fry them till they are light golden brown. Keep the vadas on paper so that the excess oil is soaked out. Then transfer them in a bowl containing cold water.

4. Beat the yoghurt with water, sugar and salt so that it is smooth and has no lumps in it.

5. To serve squeeze out excess water from the vada by placing it between the palms. Place the vadas in a bowl. Pour the yoghurt over it. Sprinkle the roasted cumin and red chilli powder over it. Garnish it one tea spoon of tamarind chutney.

Wishing you all once again a very happy Holi! Thank you for stopping by! Cheers!

Friday, February 17, 2012

Besan ki Puri ~ Crispy Chickpea Flour Crackers

These 'besan ki puri' is my childhood favorite. It was one of those special breakfast mom used to make once in a while and each of us used to get no more than 2. Fresh off the pan and served with a hot cup of ginger tea, it was unbelievably tasty. It keeps well for a few days, so whenever we went to Rajasthan to visit my grand parents during the winter holidays, it was made in good numbers for the train journey(from Assam it took 2 days in those day as there was no direct trains). I have made it on my own a couple of times and every time I call mom up to confirm the process and measurements. When I saw Gayathri's event -Walk through the memory lane, I thought to share this recipe.


1¼ cup whole wheat flour.
¼ cup AP flour
2 tbsp oil
1 tsp salt.
Water to make the dough.

For the filling:

½ cup chick pea flour (Besan).
2 tbsp dried fenugreek leaves.
2 tsp coriander seeds lightly crushed
1 tsp red chilli powder.
3- 4 tbsp oil.
1 chopped green chilli or as per taste.
½ tsp turmeric powder
2 tsp water.
1 ½ tsp salt or as per taste.
Oil for shallow frying.


1. Mix whole wheat flour, AP flour, salt, oil and knead the dough using water as necessary. Dough must be a little tough as for the puris. Let it sit for 15 mins before rolling.

2. For the filling masala, heat a pan and add the oil. When the oil is ready, add the chick pea flour and heat it for 2-3 mins such the raw smell goes away. Do not overdo it, or the mixture will become very dry.

3. Turn off the gas and add all the spices. Sprinkle a few drops of water over the mixture and using your hand rub it to mix it well. The filling mixture should be moist yet crumbly. This is very important; otherwise it will be a little problem in rolling the puris with filling inside.

4. Now knead the dough well again and make 8 Golf size balls. Using some dry flour roll it into a roti about 3cm in radius.

5. Using a spoon place 1 tbsp of masala in the middle. Join the edges and close it forming a ball.
 Roll it again about 6 cm in radius.
6. Keep a heated tava ready. Heat the roti on tava, when one side is done turn it over and heat on the other side. Brush oil in the top side and turn it over again. Brush oil on the other side as well. Apply pressure with a big spoon while heating. It will help it to become crisp.
7. Repeat the process with rest of the dough. Place the puris on a paper towel separately and let it cool completely before storing.
It is an excellent snack with tea and even goes well with yogurt. It can be stored in air tight container for at least 7 days. How ever, it does become a little soft after storing, still it is great in taste.
Thank you for stopping by! Cheers!
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