Gluten Free Dhokla

Good Day everyone! For today’s recipe, I am going to teach you how to make gluten free dhokla!

Dhokla is an Indian dish that originates from Gujarat.  It is a healthy dish that is  high in protein, fibre and iron.  It can be eaten in breakfast, lunch or snack, and is easy to make.

Ingredients:

For Dhokla batter:

I cup besan (Gram flour)

Pinch of turmeric

4 tb spoons of lemon juice

1 ½ tb spoons of sugar

¼ tsp of salt

1 ½ tsp of fruit salt

1 cup of water

1 tsp of oil for greasing

For Tarka (seasoning):

2 tb spoon of oil

2 tsp of mustard seeds

Green chillies

 Finely chopped coriander to garnish

Making Dhokla:

  1. In a steamer add 3 cups of water and bring it to boil.
  2. In a large pan mix besan, turmeric, 3 tb spoons of lemon juice, ½ tb spoons of sugar and salt.  Mix it well.
  3. Add ¾ cup of water and make a smooth batter.
  4. Add fruit salt and mix it only until fruit salt is mixed properly.  Don’t over mix it or batter will get spoiled.
  5. Pour the batter immediately in a greased cake pan and put the pan in steamer.  
  6. Steam the batter for 15-18 minutes. Check with knife if Dholka is ready, if knife comes out clean it means it is ready.
  7. Take out the cake pan and put it aside to cool down.  Once it cools down cut it into small pieces and prepare tarka.

 

For preparing tarka:

  1. Put oil in a small pan.
  1. When oil is hot add mustard seeds.  
  1. When seeds start popping add green chilies and take it off the stove.
  1. Add remaining ¼ water and bring it to boil. Take off the stove.
  1. Add lemon juice and pour the mixture on Dhokla.  This will keep the dhokla moist.

Serve Dhokla with green Chutney.

*Dhokla can stay in the fridge for 2-3 days*

Hope you all enjoyed this simple and easy recipe! If you have any questions or comments, please leave them in the comments section below.

Eat healthy and be happy!

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Besan Puda

Besan puda is a Indian crepe made with Besan (gram flour).  It’s a tasty Indian dish which can be eaten during breakfast or lunch.  

Besan puda is also very good to eat when you have cold.

Ingredients:

2  cups Besan (Gram flour)

1  finely Chopped small onion 

1  finely chopped green chilly 

2  tb spoons finely chopped fresh coriander leaves

2  tsp crushed dry methi (fenugreek leaves)

½  tsp grated ginger

½  tsp cumin seeds

½  tsp ajwain seeds

Salt to taste

1 ¼  cup of water to make batter

Coconut oil for cooking

Making Besan Puda:

  1. In a bowl mix gram flour, onions, green chilly, coriander, fenugreek leaves together.
  2. Add water to make batter of little spreading consistency.
  3. Add cumin seeds, grated ginger, salt, ajwain* seeds and mix well.
  4. In a pan spread little bit of oil and pour ⅓ cup of batter and spread like pancakes and cook on low heat for 3-4 minutes.
  5. Put little bit of oil on sides. When you notice the top getting little dry or bottom is golden brown, turn the side.
  6. Let the other side cook for 3-4 minutes or until golden brown.  
  7. Put little bit of coconut oil on both sides so it’s not dry.

Enjoy Besan Puda with yogurt, chutney and pickle.  You can also use it as a tortilla and make it into a wrap.

This puda is full of iron, fibre and protein.

Please give this recipe a try and leave your comments below.  

Eat healthy and be happy!

Gluten Free Masala Dosa

Dosa is a popular south Indian dish.  It looks like a crepe and can be made plain or stuffed with potatoes masala.  The original recipe is made with lentils and rice but to make it high protein and low carb, I make it mixed with lentils.
Dosa can be eaten during any meal of the day.  It is healthy, full of nutrients and easy to make!

This recipe makes instant dosa and doesn’t require any fermentation.

Recipe

Ingredients for dosa:

¾ cup moong daal (lentil)

¾ cup toor daal

¾ cup urad daal

1 tsp methi (fenugreek) seeds

½ tsp salt

5 cups of water to soak

Making Dosa

  1. Wash all your lentils together and soak them in water along with fenugreek seeds.  Keep them soaked for 4-5 hours.
  2. After 4-5 hours drain all the lentils and don’t throw away the water as it has lots of nutrients in it.  
  3. Add your lentils and fenugreek seeds to a blender and add ½ tsp of salt to it.  Add some water that was used for soaking to blender and start blending.  The consistency shouldn’t be very thin, it should be smooth like pancake batter.  Add more water if needed.  
  4. Heat a nonstick pan or tawa and add few drops of oil to it.  When the pan or tawa is hot enough, pour a big ladle full of batter and spread it evenly in a round shape.  Be gentle while spreading so it doesn’t break.
  5. Brush little oil to the sides.  Let the dosa cook until it starts turning brown.  When you see brown colour, brush very little oil on top of dosa.  Let it cook for another minute or so, until it becomes crispy.  
  6. Add potatoes masala in the middle and fold the dosa in half and serve it hot.
  7. Dosa can be eaten with coconut chutney and sambar. Enjoy!

Hope you give this recipe a try! If you have any questions, please leave them in the comments section below.

Eat healthy and be happy!