Khaman Dhokla - Steamed and Savory chickpea flour cake

This is a delicacy of Gujarat. Khaman Dhokla is a snack which could  very well make an awesome breakfast or have it with your evening tea. If you have guests coming over and want to make something which is quick, easy and delicious- think no further , this is the snack you should make. I made this for breakfast today and my kids and hubby loved it. Not to mention I was the most happiest as I  was craving for these for quite some time and today  was able to make them. Now, if you want a piece of this soft, spongy and delicious Khaman Dhokla, what are you waiting for..go ahead make them as soon as you can and enjoy. 

Ingredients:
For the Batter:

• 1 cup besan/chickpea flour/gram flour
• 1 tsp ginger - green chilli paste
• 1/4 tsp turmeric powder
• 1 tsp Eno fruit salt
• 1/2 cup yogurt
• 1/2 cup water
• salt to taste
• 2 tbsp oil

For the tempering:

•  1 tbsp oil
• 1 tsp black mustard seeds
• 1 tsp sesame seeds
• 4-5 curry leaves
• 3-4 green chillies slit lengthwise.

Preparation:

• In a bowl mix together chickpea flour, yogurt, water, turmeric, salt, ginger-green chilli paste and oil. Mix it well and make sure there are no lumps. (At this point you are adding all the above Batter ingredients except ENO. - this will be added just before you are ready to steam your Khaman Dhokla.)
• Heat some water in a pressure cooker or steamer. Grease a deep plate/thali/container which should be able to fit into the pressure cooker/steamer with the lid being covered.  Keep it aside.
• Now to the above Khaman Dhokla batter,  add the most important ingredient- Eno fruit salt. Mix it well. Eno salt acts as a fermenting(Khaman) agent and instantly ferments the batter. Immediately pour the batter onto the greased  thali. Cover and steam cook for  12 -14 minutes. (If you are using a pressure cooker close the lid without the whistle ). Check if done by inserting a tooth pick or knife in the center of the dhokla. If it comes out clean , then its done. Take it off the heat and let it cool.
• In the meanwhile heat oil in a small  pan/kadhai. Add the mustard seeds. When they crackle add the sesame seeds. Add the curry leaves and the slit green chillies. Fry it for about half a minute. Take it off the heat and pour it over the Khaman Dhokla.  Garnish with freshly chopped cilantro. Now cut the Dhokla into squares or diamonds. Serve it with green cilantro chutney, tamarind and date chutney or ketchup.   

Neer Dosa - Rice Crêpes

Neer Dosa are Rice Crêpes which are popular in Karnataka in India. 'Neer' literally translates to  water     in 

Tulu. Neer Dosa are made with watered down rice batter, that explains the name. These Dosa could be served for breakfast with coconut or tomato chutney. They could be enjoyed for lunch / dinner too along with your favorite vegetable side dish or for the non-vegetarians it pairs up well with a chicken or fish dish.

I do have to warn you, these Neer Dosa / Crêpes are very addictive.  You can not just have one. Once you taste these beautiful , fluffy and super white crêpes, you seem to lose count of how many you had. Just saying Don't tell me , I did not warn you.   

I learnt to make these Dosa recently from one of my friend from Mangalore. Though the foodie in me always loved eating them whenever I was invited for lunch/dinner at our friends. Now the blogger in me wanted to try these dosa first hand and be able to make them and eat them whenever I desired. Since my hubby and kids love them as much as I do I was ready to make them. Of course it gives me a recipe for my blog as well. 

Those of you who have attempted to make these and were not happy with the results and for those who have never attempted to make them. I would suggest try at least one more time. I was scared myself since the batter is so watery in consistency I wasn't sure whether it would work for me. But if you had an opportunity to taste this delicacy you will be so much in love with them and would love  to try to make them at home.

Ingredients: 

• 2 cups Sona Masoori rice
•  3 1/2 cups water
• salt to taste
• oil

Preparation :

• Wash and Soak the rice in about 4-5 cups of water for 3-4 hours or overnight. Drain the water and grind rice with 1 cup of water in a grinder. Add salt and the remaining 2 1/2 cups water and mix it well. It should be a watery or say butter milk consistency.
• Now heat a Dosa tava or griddle. Keep it on medium flame. Take a paper towel dipped in oil and just wipe the hot tava with it carefully. ( This prepares your griddle for making the dosa and they do not stick onto them.)  
• Now take a ladleful of the batter and pour it onto the Tava/griddle. The way I do it is I pour the batter in a circle towards the outer edge of the tava and the batter being of such watery consistency just flows towards the center. Now apply some oil around the dosa. Cover and cook for about 30 secs. Then with a spatula just go around the dosa and gently fold it in half and then another half. They look like pretty lace handkerchiefs.
• Continue making the the dosa as above. This recipe yields 25 medium size dosa. We enjoyed our dosa with coconut chutney.

Helpful Tips:

1. Making Neer Dosa with Non- Stick Pan  : Most of my friends who make these Dosa , use a Non-stick pan to make them. A non-stick pan not only makes it easier to make Neer dosa but takes less oil as well. On a Non-stick pan just pour a ladleful of batter and gently rotate the pan using the handle. This ensures the batter is spread  in a circular manner and makes uniform dosa. Apply very little oil all around and  cover and cook for 30 secs. Using a spatula turn into a semi circle and fold again into a triangle. That's it. (I don't own a non-stick - I went a little crazy I must say and tried to be too heath conscious and got rid of all the non-stick cook ware in my kitchen. Its been like 4 years now. Also the non-stick was almost worn out and I thought that was not healthy. )  
2. Every time you make a dosa just stir and mix  the batter really well. 
3. Keeping the Tava/Griddle on medium heat is the key. If it gets too hot the dosa might start to stick to the tava. If that happens. Just scrape it off. Adjust the heat and using the paper tower dipped in oil, wipe the tava again. Start over again.
4. When making the Dosa- the first 2-3 might not be the way you wanted- don't lose heart- it gets better. So just make the first 1-2 dosa small (Use less batter for the first couple dosa / crêpes).  
5. If you think the batter needs more water feel free to add a little say another 1/4 cup. If its too much water they are hard to make as well.    
6. It might need practice. I do make fermented dosa (rice and urad dal) and Rava dosa on a regular basis so making this did not seem hard. 

Soy Flour Pancakes

With the kids being home for their Summer vacation, I love to come up with (read experiment) new and  healthier recipes for breakfast. During the school year everything gets fast paced. Now love the fact that they can just chill out relax and  take it easy. Also I just love not having to wake up to the alarm clock, making sure the kids are up and ready for school, their lunches packed  etc etc..you get the picture right.  

These pancakes are made with soy flour and wheat flour. I've also used buttermilk instead of milk.This has made the pancakes soft , fluffy and delicious. Not to forget healthy as well. 

Ingredients :

• 1/2 cup soy flour
• 1/2 cup wheat flour
• 1 1/2 tsp baking powder
• 1 cup buttermilk
• 1 egg (beaten)
• 2 tbsp sugar

Preparation :

In a bowl whisk together Soy flour, wheat flour, baking powder and sugar. In another bowl mix together the beaten egg and buttermilk. Now pour the egg and milk mixture into the dry mixture and stir till well combined. Pour about 1/4 cup batter onto a hot griddle or Tava. Let it cook until bubbly for about 2 minutes and then turn. Continue to cook until golden brown. Serve with maple syrup or honey and some fresh strawberries. This recipe yields  4-5 pancakes.

Waffles - Father's Day Special

Wishing All Dads around the world a very Happy Father's Day !!!

A very happy Father's Day to my Dad. I'm blessed to have the best father in the whole wide world. I'm thankful to you for all your love and care and for motivating me to be the best I can be. Also for all your wisdom shared with me and I'm still amazed as to how much I still learn from you and get inspired. The best thing you have taught me is to be a good human being and to be always KIND. Also to smile a lot and makes others laugh. I wish I could have your great sense of humor. Thanks for everything. Love You !!! 

Waffles are a quick and easy option for breakfast. My kids love them.They are going to make them tomorrow for Father's Day with my help of course. That's a surprise for Father's day. What are the odds their dad's going to read this post before he gets his surprise breakfast. I'll take my chances on that. Till then not a word to him. Happy father's Day to my hubby as well. He's one amazing dad.

This recipe is from my favorite - Joy of Baking.com. Here's the link. This time, I  made no changes to the recipe. It is as is and the waffles turned out great. The only thing you must have is  a Waffle maker.     

Ingredients :

• 1 cup all purpose flour
• 1 1/2 tbsp sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 egg (lightly beaten)
• 1 cup milk
• 2 tbsp unsalted butter 

Preparation :

• In a bowl whisk together flour, sugar, salt, baking powder.In another bowl mix together the beaten egg and milk.Now pour the egg and milk mixture into the dry mixture and stir till well combined.Add the butter.
• Now spray the grids of the Waffle maker/Waffle iron with cooking oil. Pour 1/4 cup batter onto one side of the waffle maker. Smooth-en with a knife or spatula. Close the Waffle maker and bake until slightly brown. 
• This recipe yields 8 Waffles. Serve with maple syrup or butter. 

Whole Wheat Blueberry Pancakes

Ingredients:

• 1 and 1/4 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1-2 tbsp sugar/jaggery
• 1 egg
• 1 and 1/4 cup buttermilk
• 1/2 cup fresh blueberries

You could use milk instead of buttermilk.

Preparation :

• Sift together flour and baking powder and keep aside.In a bowl beat together egg , buttermilk, salt and sugar. Add the flour and mix well. Gently fold in the blueberries.
• Pour about 1/4 cup batter onto a hot nonstick skillet. Let it cook until bubbly for about 2 minutes and then turn. Continue to cook until golden brown.
• Serve with Maple syrup or butter with some fresh blueberries on the side.
• This recipe makes 5 pancakes.

Recipe adapted from Allrecipes.com