Evergreendishes

Category: evening snacks

  • Spicy Murmura Snack | No Cook Recipe

    Spicy Murmura Snack | No Cook Recipe

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    murmura snack | spicy murmura snack | mandala snack  | no cook recipe | cooking without fire | 

    Spicy Murmura Snack is a tasty, easy to make, no cook, vegan snack. 

    Murmura snacks are loved at home. We can have it anytime depending on the form it is created. I will share other kind of murmura recipes  soon. This version of murmura snack is spicy and ideal for the rainy days, when you long to have a cup of chai with some namkeen. 

     

    Murmura snack is ready in 15 minutes. It is a no cook recipe ideal for those small hunger pangs in the evening. It can also be served as a snack with tea.

    Here, I have made a spice mix and used it. The spice mix can be used in raita or over bread sandwich along with veggies. 

    murmura snack
    murmura snack

    The  murmura story :

    Murmura is also called as puffed rice or popped rice. It is made using par-boiled  rice by tossing in salt or deep frying in oil . It is also made by heating rice kernels under high pressure. The method of manufacture does differ from region to region.  It is commonly used in Asian countries. Puffed rice  is mainly used as a street food where hawkers sell puffed rice cakes and other snacks. In India, it is usually used to make a chaat called bhel.  It is also used in making street style snacks as shown below.

    Ingredients : 

    • 1 cup murmura
    • 1 onion 
    • 1 tomato
    • 1 cucumber
    • ½ raw mango 
    • ¼ teaspoon chaat masala
    • ¼ teaspoon pepper powder
    • 1/ teaspoon chilli powder
    • Salt
    • Fresh coriander

    To be made into a powder

    • ¼ cup mint leaves
    • 4 green chilly
    • 1 clove garlic
    • 1 teaspoon coriander seed
    • 1 teaspoon cumin 
    • Pinch of black salt

     

    Method:

    1. Cut the vegetables into fine pieces. 
    2. Separate the mint leaves, wash and dry it on a cloth. 
    3. Grind the ingredients to be made into a powder.
    4. In a bowl take murmura, add  onion, cucumber and raw mango pieces to it. Put a spoon of the powder. Add chaat masala, pepper powder and salt. Mix them together.
    5. Finally, add tomatoes and garnish with fresh coriander.
    6. Spicy murmura is ready to serve. 

    Take a tip : 

    • You may add fried snacks as aloo bhujia or sev.
    • If you do not have raw mango, add juice of half lemon.
    • Once mixed, consume immediately. 
    spicy murmura snack
    Evergreendishesdev

    Spicy Murmura Snack

    5 from 6 votes
    Spicy Murmura Snack is a no cook, easy to make, tasty snack ready in fifteen minutes.
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 cup murmura
    • 1 onion
    • 1 tomato
    • 1 cucumber
    • ½ raw mango
    • ¼ teaspoon chaat masala
    • ¼ teaspoon pepper powder
    • 1/ teaspoon chilli powder
    • Salt
    • Fresh coriander
    • To be made into a powder
    • ¼ cup mint leaves
    • 4 green chilly
    • 1 clove garlic
    • 1 teaspoon coriander seed
    • 1 teaspoon cumin
    • Pinch of black salt

    Method
     

    1. Cut the vegetables into fine pieces.
    2. Separate the mint leaves, wash and dry it on a cloth.
    3. Grind the ingredients to be made into a powder.
    4. In a bowl take murmura, add  onion, cucumber and raw mango pieces to it. Put a spoon of the powder. Add chaat masala, pepper powder and salt. Mix them together.
    5. Finally, add tomatoes and garnish with fresh coriander.
    6. Spicy murmura is ready to serve.

    Notes

    You may add fried snacks as aloo bhujia or sev.
    If you do not have raw mango, add juice of half lemon.
    Once mixed, consume immediately. 

    About the event : 

    Sending this to the Shhh Secretly Cooking Challenge. It is a monthly event.  The theme for the month of May was No Cook Recipes. It was suggested by Renu Agarwal Dongre of cookwithrenu.com. She has made a tasty tofu avocado and chive spread. 

    I was paired with Seema of Mildly Indian. Seema asked me to use raw mango and I have prepared  the spicy murmura snack with the same. In turn, I asked  Seema to make something with avocado and she made a no cook spinach avocado soup. 

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    spicy murmura snack
    spicy murmura snack

    If you  ever make  Spicy Murmura Snack , take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

  • Maddur Vada Recipe

    Maddur Vada Recipe

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    Maddur Vada is a popular savoury snack from South India. It makes a good evening snack. Made with a lot of onions, it is crispy on the ouside and soft inside. It makes a good tea time snack. 

    The very name of Maddur Vada is nostalgic. The long journey by train, the delicious aroma and the  loud noise of the vendors with a box full of  fried snacks and the ride which we looked forward to a lot of fun and frolic brings back many memories.

    A train journey from Bangalore to Mysore is incomplete without maddur vada.  Maddur is a small town 80 kliometers away from Bangalore. It is in between Bangalore and Mysore and popular for the tasty vadas. Passenger travelling enroute look forward to these crispy vadas during the journey.

    Maddur Vada is an hundred year old snack and has an interesting history. Ramachandra Budhya, owner of Vegetarian Refreshment Rooms had a tea stall at Maddur railway station. He sold idli, vada and pakoras along with tea and coffee. One day, in the year 1917, he was late in making vadas and it was time for the train to arrive. Soon, he created a fried snack with onion and a few other ingredients to serve for the passengers. It was loved by all  and the rest is history. The demand for Maddur Vada increased day by day and it turned into a big business for him. 

    It is believed that Maharajas of the palace loved these crispy vadas and usually had a large container served to them. The snack belongs to all the people of Maddur and is called as Maddur Vada. 

    maddur vada

    Maddur Vada Recipe : 

    Ingredients :

    • 1 onion
    • handful of coriander
    • a few curry leaves
    • 2 green chilli
    • 1/2 inch ginger
    • salt
    • 1/2 cup rice flour
    • 1/4 cup all purpose flour
    • 1/4 cup semolina ( chiroti rawa)
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 teaspoon sesame
    • 1/4 cup water for kneading
    • oil for frying

      Method :


      1. Cut the onion finely.
      2. Grind green chilli and ginger together.
      3. Chop coriander and curry leaves.
      4. In a wide bowl, add onion, ginger chilli paste, coriander, curry leaves along with salt and leave iit aside for ten minutes.
      5. Add rice flour, semolina and purpose flour to it. Mix well.
      6.Heat a tablespoon of oil and put it in the flour. Rub it well.
      7. Use little water to make a stiff dough. Keep it covered for fifteen minutes.
      8. Take a plastic sheet. Make small ball of the dough and pat them into a circle of medium thickness.
      9. Heat oil in a pan. Once it is hot, slowly slide in one or two, depending on the size of the wok.
      10. Deep fry on a medium flame to a golden colour.
      11. Remove and put it aside. Repeat for the rest of the dough.

    Take a tip :

    • Use the same measurements given above for good results.
    • Do not skip onions, it lends a good  taste to the dish. 
    • Chiroti rawa is fine quality semolina, you can get it in any departmental stores. It is usually used to make sweet polis.

    A few other fried snacks we often like to indulge are : 

    Print Recipe

    Maddur Vada

    5 from 9 votes
    Maddur Vada is a tasty savoury snack from South India. It is ideal to serve with tea.
    Print Recipe
    Prep Time 20 minutes
    Cook Time 30 minutes
    20 minutes
    Total Time 1 hour 9 minutes
    Course: evening snacks
    Cuisine: Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 onion
    • handful of coriander
    • a few curry leaves
    • 2 green chilli
    • 1/2 inch ginger
    • salt
    • 1/2 cup rice flour
    • 1/4 cup all purpose flour
    • 1/4 cup semolina chiroti rawa
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 teaspoon sesame
    • 1/4 cup water for kneading
    • oil for frying

    Equipment

    • 1 bowl
    • 1 wok
    • 1 slotted ladle
    • 1 plate
    • plastic sheet

    Method
     

    1. Cut the onion finely.
    2. Grind green chilli and ginger together.
    3. Chop coriander and curry leaves.
    4. In a wide bowl, add onion, ginger chilli paste, coriander, curry leaves along with salt and leave iit aside for ten minutes.
    5. Add rice flour, semolina and purpose flour to it. Mix well.
    6. 6.Heat a tablespoon of oil and put it in the flour. Rub it well.
    7. Use little water to make a stiff dough. Keep it covered for fifteen minutes.
    8. Take a plastic sheet. Make small ball of the dough and pat them into a circle of medium thickness.
    9. Heat oil in a pan. Once it is hot, slowly slide in one or two, depending on the size of the wok.
    10. Deep fry on a medium flame to a golden colour.
    11. Remove and put it aside. Repeat for the rest of the dough.

    Notes

    Use the same measurements given above for good results.
    Do not skip onions, it lends a good  taste to the dish. 
    Chiroti rawa is fine quality semolina, we can get it in any departmental stores. It is usually used to make sweet polis.

    About the event : 

    This month at Shhh Secretly Cooking Challenge, Seema Doraiswamy suggested to make Railway recipes.It was something nostalgic, many came up with what they usually carried and some created recipes available at the railway station. Seema has made  aloo curry and I have bookmarked it to try soon. 

    Maddur Vada was in my mind since a long time. I requested my partner Preethi to give ingredients accordingly.  She had given me salt  and semolina.  Preethi thought of making tasty masala puri and the ingredients I suggested were kasuri methi and sesame seeds. The pictures of dishes are shared in the group and ingredients are later guessed by the other members in the group. 

    shhh cooking secretly

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    maddur vada
    maddur vada

    If you ever make Maddur Vada  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! Until next time, happy cooking

  • Lilva Kachori | Fresh Tuvar Kachori

    Lilva Kachori | Fresh Tuvar Kachori

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    Tuvar Lilva Kachori is a tasty winter snack from Indian sub-continent. It makes use of fresh pigeon peas which is a seasonal produce. 

    Kachori is a popular snack from Indian sub-continent. Round shaped, crispy and flaky on the outside, it has a tasty filling inside. The filling is varied as moong dal or any other. Every state has it own version of kachori. . Here is the one made with fresh pigeon peas. Green pea is also used, thus it makes use of the fresh winter produce. 

    Tuvar lilva or Pigeon pea is abundantly available in pods. Indian sub-continent, Africa and Central America are the top three regions producing pigeon pea. India alone grows 63% of the totl produce. It is the fresh produce of legume which we use to make dal. It  is used to make stir fry and curries. Today, I am sharing a snack, tuvar lilva kachorii. It is called  as togare kalu in kannada, kandi ginjalu in telugu, dinger in Punjabi, lilva in Gujarati,  tomara payu in malyalam. in Hindi it is called as arhar while in Assamese and Bengali, it is called as Arahar. ( source : Wikipedia) 

    What is kachori ?

    Kachori is a round shaped, flaky, fried snack from Indian sub-continent. It is medley of flavours with the different spices used in it. 

    What is  lilva kachori ?

     Lilva is the Gujarati name for fresh pigeon pea. Fresh pigeon peas are abundantly used in Gujarati cuisine. These kachoris are relished and often made as a snack, thus it called as lilva kachori. 

    Can I make it only using  pigeon peas? 

    Yes, you can make it with  pigeon peas. Since, it is a winter produce, I like to use a combination of green peas and pigeon peas. Alternatively, you can also use boiled potato. It is important to balance the flavours of sweet, spicy and tartness in it. Do not skip on those ingredients. 

     

     

    tuvar lilva kachori

    Tuvar Lilva Kachori Recipe : 

    Ingredients :

    For the filling : 

    • 1 cup fresh pigeon peas
    • 1 cup green peas
    • 5 green chilli
    • 1 inch ginger
    • handful of coriander
    • salt
    • 1/4 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon sugar
    • 1/2 lemon juice

    For the covering :

    • 1.5 cup maida
    • 4 tablespoon oil
    • 1/2 teaspoon salt
    • little water for mixing

    Other ingredients :

    • oil for frying
    • flour for dusting :

     

    Method : 

    To make the filling :

    1. Soak fresh pigeon peas and green peas for sometime.
    2. Drain, wipe and griind to a coarse paste.
    3. Grind green chilli and ginger to a paste.
    4. Take oil in a pan, add cumin. Put asafoetida, turmeric powder and green chilli paste. Saute it for sometime.
    5. Now, put the ground tuvar pasteto it.Saute for five minutes. 
    6. Add salt, coriander and lemon juice. Mix well.
    7. Allow to cool.
    8. Make balls of the dough and also of the filling.

    To make the dough : 

    1. Take maida in a bowl.
    2. Add oil and salt to it. Rub it thoroughly with the fingers.
    3. Put water in small quantities and make a stiff dough.
    4. Keep the dough covered with a thin muslin cloth. 

    To make kachoris :

    1. Make small balls of the filling.
    2. Make small balls  of the dough and keep  it covered.
    3. Take a ball from the covered sheet, roll it into a four inch circle. 
    4. Put the filling in the centre. Seal the edges by making it pleat like. Gently press the ball between palms.
    5. Heat oil in a wok.
    6. Once it is hot, deep fry on a low to medium flame to a golden colour. Repeat for the rest of the dough. 
    7. Serve it with green chutney and tomato ketchup.

     

     

    Related Recipes : 

    I like to use fresh pigeon peas in my cooking. I usually, make Tuvar and Capsicum Curry, it is tasty and pairs well with chapathi. You can also use it to make a simple sir fry with fresh grated coconut. Here is the other recipe with tuvar lilva. 

    About the event : 

    Sending this to Vegan Dishes for the month of January in Shhh Secretly Cooking Challenge group. The theme was suggested by Radha Rajagopalan.  Here, we are paired as partners. The partners exchange two secret ingredients to cook, prepare the dish as per the theme and later the ingredients are guessed by other members in the group. It is a fun group where we interact  and learn more about different cuisines. 

    My partner was Radha Rajagopalan. She gave me fresh pigeon pea and salt as the secret ingredients and I have made Tuvar Lilva Kachori. She has made Vegan Kofta Curry with the bay leaf and garam masala which I had given. Do take a look at the delicious curry. 

     

    Tuvar Lilva Kachori

    5 from 10 votes
    Tuvar Lilva Kachori is a snack made with fresh pigeon pea and green peas. It is tasty and makes a good snack to serve with tea.
    Print Recipe
    Course: evening snacks
    Ingredients Method Notes

    Ingredients
      

    • 1 cup fresh pigeon peas
    • 1 cup green peas
    • 5 green chilli
    • 1 inch ginger
    • handful of coriander
    • salt
    • 1/4 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon sugar
    • 1/2 lemon juice
    • For the covering :
    • 1.5 cup maida
    • 4 tablespoon oil
    • 1/2 teaspoon salt
    • little water for mixing
    • Other ingredients :

    Method
     

    1. To make the filling :
    2. Soak fresh pigeon peas and green peas for sometime.
    3. Drain, wipe and griind to a coarse paste.
    4. Grind green chilli and ginger to a paste.
    5. Take oil in a pan, add cumin. Put asafoetida, turmeric powder and green chilli paste. Saute it for sometime.
    6. Now, put the ground tuvar pasteto it.Saute for five minutes.
    7. Add salt, coriander and lemon juice. Mix well.
    8. Allow to cool.
    9. Make balls of the dough and also of the filling.
    10. To make the dough :
    11. Take maida in a bowl.
    12. Add oil and salt to it. Rub it thoroughly with the fingers.
    13. Put water in small quantities and make a stiff dough.
    14. Keep the dough covered with a thin muslin cloth.
    15. To make kachoris :
    16. Make small balls of the filling.
    17. Make small balls  of the dough and keep  it covered.
    18. Take a ball from the covered sheet, roll it into a four inch circle.
    19. Put the filling in the centre. Seal the edges by making it pleat like. Gently press the ball between palms.
    20. Heat oil in a wok.
    21. Once it is hot, deep fry on a low to medium flame to a golden colour.
    22. Serve it with green chutney and tomato ketchup.
    23. Take a tip :
    24. You can shape them as round balls also.

    Notes

    You can shape them as round balls also. 

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    tuvar lilva kachori
    tuvar lilva kachori

    If you  make Tuvar Lilva Kachori recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free. Until next time, happy cooking ! 

    shhh cooking secretly

  • Tri-colour Dhokla | Gujarati cuisine

    Tri-colour Dhokla | Gujarati cuisine

    Tri-colour dhokla is a three layered dhokla. The green layer is sandwiched between the yellow coloured dhokla and white dhokla. The yellow dhokla is khaman dhokla. It makes a good evening snack.

    Dhokla as we all know is a popular savoury snack from Gujarati cuisine. It was initially made with gram flour but soon different kinds were made. Dhokla in its real form is  fermented and later steamed. Times have changed, today, most of the dhokla recipes we make are the instant versions. The most common scenario is we are on work and need to whip some quick dishes, isn’t it ? I have shared many instant dhokla recipes earlier. Check out my corn dhokla, oats dhokla and multi-millet dhokla

    To make tri-colour dhokla, it needs a little planning. It is made by fermenting the two batters. Ideally, it is best to mix at night and prepare in the morning. But, incase, you want to make it in the evening, you need to mix the batter in the morning itself. Here, I have taken one cup of flour, feel free to use the same measurement in grams.

    Let us get to the tri-colour dhokla recipe:

    tri-colour dhokla

    Tri-colour Dhokla

    Ingredients:

    • 1 cup rice flour      ( 1 cup =240ml)
    • 1 cup gram flour
    • 1 cup sour curd
    • 1 tablespoon green chutney
    • 1 teaspoon gram flour
    • 2 tablespoon + 2 teaspoon oil
    • 1 teaspoon soda
    • salt to taste
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • a few curry leaves
    • 2 green chilli
    • 1 tablespoon buttermilk
    • coriander for garnishing

    Method:

    1. Take rice flour and gram flour in two seperate bowls.
    2. Mix some curd with gram flour and put it aside.
    3. Use the remaining curd to mix rice flour.
    4. Cover with a lid and keep them in a warm place. Ferment  for at least five hours.
    5. Mix a spoon of besan in the green chutney. This is used for the green layer.
    6. Heat two tablespoon of oil in a pan, add soda to it . Once it cools, mix into both the batter.
    7. Add the required quantity of salt to both the batter.
    8. Put the dhokla steamer to heat.
    9. Grease the tin.
    10. Now, put half the quantity the oil with soda mixture to the white batter. Mix and pour into the tin.
    11. Allow it to steam.
    12. After five minutes, when it is partially done, spread the green chutney over it. Close the lid and steam for two minutes.
    13. Now, pour the remaining oil and soda mixture to the khaman batter. Mix and pour it over the green chutney which you had spread.
    14. Allow it to steam for sometime, a knife pricked should come out clean.
    15. In the meantime, make the seasoning with nustard, cumin, green chilli and cury leaves. Mix some nutermilk in the seasoning.
    16. Cut the dhokla into pieces, pour the seasoning over it.
    17. Tri-colour dhokla is ready to serve.

    Tips :

    • The curd should be sour but not foul smelling. It is best to use a day old curd kept outside.
    • Fermentation is needed for this variety of dhokla. I, mix the dhokla batter at night and keep it aside.
    • Use a little water, if needed, while mixing the dough.
    • To make green chutney, grind coriander, green chilli and salt with a little water. Later, mix gram flour to it.
    • You can add sesame for topping.

    Are you looking for different kind of Gujarati dishes? Check out  cabbage and methi muthiya, dal dhokli recipe

    tri-colour dhokla
    Evergreendishesdev

    Tri-colour Dhokla

    5 from 1 vote
    Tri-colour dhokla is a fermented, three layered dhokla from Gujarati cuisine.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Resting time 5 hours
    Total Time 5 hours 45 minutes
    Course: evening snacks
    Cuisine: Gujarati
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup rice flour 1 cup =240ml
    • 1 cup gram flour
    • 1 cup sour curd
    • 1 tablespoon green chutney
    • 1 teaspoon gram flour
    • 2 tablespoon + 2 teaspoon oil
    • 1 teaspoon soda
    • salt to taste
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • a few curry leaves
    • 2 green chilli
    • 1 tablespoon buttermilk
    • coriander

    Equipment

    • 2 bowls
    • 2 ladles
    • dhokla maker
    • tin
    • knife
    • kadai

    Method
     

    1. Take rice flour and gram flour in two seperate bowls.
    2. Mix some curd with gram flour and put it aside.
    3. Use the remaining curd to mix rice flour.
    4. Cover with a lid and keep them in a warm place. Ferment  for at least five hours.
    5. Mix a spoon of besan in the green chutney. This is used for the green layer.
    6. Heat two tablespoon of oil in a pan, add soda to it . Once it cools, mix into both the batter.
    7. Add the required quantity of salt to both the batter.
    8. Put the dhokla steamer to heat.
    9. Grease the tin.
    10. Now, put half the quantity the oil with soda mixture to the white batter. Mix and pour into the tin.
    11. Allow it to steam.
    12. After five minutes, when it is partially done, spread the green chutney over it. Close the lid and steam for two minutes.
    13. Now, pour the remaining oil and soda mixture to the khaman batter. Mix and pour it over the green chutney which you had spread.
    14. Allow it to steam for sometime, a knife pricked should come out clean.
    15. In the meantime, make the seasoning with nustard, cumin, green chilli and cury leaves. Mix some nutermilk in the seasoning.
    16. Cut the dhokla into pieces, pour the seasoning over it.
    17. Tri-colour dhokla is ready to serve.

    Notes

    The curd should be sour but not foul smelling.
    Use a little water, if needed, while mixing the dough.
    To make green chutney, grind coriander, green chilli and salt with a little water. Later, mix gram flour to it.
    You can add sesame for topping.
    Fermentation is needed for this variety of dhokla. I, mix the dhokla batter at night and keep it aside. 

    If you ever make Tri-colour Dhokla recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

    Pin it  for later :

    tri-colour dhokla
    tri-colour dhokla

     

  • Mumbai Sandwich | Bombay Sandwich Recipe

    Mumbai Sandwich | Bombay Sandwich Recipe

    Jump to RecipePrint Recipe

    Mumbai Sandwich or Bombay Sandwich is a popular Indian snack. A simple white bread is made into a spicy and tasty snack with green chutney, potato and other vegetables pieces as filling. It is ideal to pack in the lunch box.

    Mumbai is famous for its street food. Mumbai Sandwich is one such kind of snack which sells like hot cakes. People grab a sandwich and eat on the go or for a mid-day break. 

    Children need a variety of snacks especially in the evenings when they are back home.  Assembling the  sandwich takes a few minutes if you have green chutney and boiled potato. You can either grill it or serve it just like that. Here is a post which I had written couple of years back, do check it. It consists of no cook sandwich ideas.

    The good thing about serving bread is we can choose the variety we need. One can opt for multi-grain or any of their choice. Eating fried snacks is considerably reduced as this is filling. Moreover, it is easy to serve for mothers too. 

    Green chutney can be made in numerous ways. Here I suggest you to add some fried gram along with coriander and mint leaves. It gives a good taste and consistency. This is just one kind but you are free to spread any kind of green chutney.

     

    Mumbai Sandwich

    Mumbai Sandwich Recipe: 

    Ingredients:

    • 8 slices of bread
    • 2 tablespoon green chutney
    • 1 onion
    • 1 boiled potato
    • 1 tomato
    • 1 cucumber
    • 1 capsicum
    • pepper powder
    • chaat masala

      Method:

    1. Boil the potato. Peel and cut into cubes.
    2. Cut the cucumber and tomato into circles
    3. Make thin slices of onion and capsicum.
    4. Take two slices of bread, smear green chutney over them.
    5. Put a few slices of vegetable.
    6. Sprinkle a little pepper powder and chaat masala.
    7. Put the other slice and put in the toaster.
    8. Alternatively, you can toast it on the skillet with a little ghee until golden in colour.

    Take a tip:

    1. Cut into half and  serve it plain without grilling, But I prefer to grill it. 
    2. Keep the green chutney of thick consistency. If you make it thin, the sandwich will become soggy. 
    3. Boiled beetroot pieces can be used. 
    Mumbai Sandwich

    Mumbai Sandwich

    5 from 7 votes
    Mumbai Sandwich is a tasty street food from Mumbai. It is ideal to serve for breakfast or as an evening snack. One can pack it in the lunch box too.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 28 minutes
    Course: Breakfast, evening snacks
    Cuisine: Maharashtrian
    Ingredients Method Notes

    Ingredients
      

    • 8 slices of bread
    • green chutney
    • 1 onion
    • 1 boiled potato
    • 1 to mato
    • 1 cucumber
    • 1 capsicum
    • pepper powder
    • chaat masala

    Method
     

    1. Boil the potato. Peel and cut into cubes.
    2. Cut the cucumber and tomato into circles
    3. Make thin slices of onion and capsicum.
    4. Take two slices of bread, smear green chutney over them.
    5. Put a few slices of vegetable.
    6. Sprinkle a little pepper powder and chaat masala.
    7. Put the other slice and put in the toaster.
    8. Alternatively, you can toast it on the skillet with a little ghee until golden in colour.

    Notes

    Cut into half and  serve it plain, But I prefer to grill it. 
    Boiled beetroot pieces can be used. 

    If you ever make this recipe, do take a picture and tag me @foodiejayashree on Instagram, I will be glad to see your creation.Follow evergreendishes on Facebook, Twitter, Pinterest and Instagram, let’s be connected.Subscribe to get all updates and a book of handy hints for free!Check out my e-books

    Pin it for later: 

    Mumbai Sandwich is a savoury snack from the streets of Mumbai. It is tasty and filling. It is ideal to pack in the lunch box.
    Mumbai Sandwich

     

  • Veg Shami Kabab | Veg Shammi Kebab recipe

    Veg Shami Kabab | Veg Shammi Kebab recipe

    Jump to Recipe Print Recipe

    Shami Kabab is a kabab made using black chick peas along with other spices. It is mainly a meat based dish but today we find many vegetarian versions also. It is ideal to serve as an appetiser. It can also be used as a filling for burger. 

    What is shami kebab?

    Shami Kebab is a popular snack from Awadhi cuisine. It is made of minced meat. But, it can be made in vegetarian version using brown chick peas. and other spices. It is succulent and crispy. It is ideal to serve as an appetizer or an evening snack.

    Can they be shallow fried?

    Yes, they can be shallow fried, but I prefer to put them on a skillet with very little oil. 

    What are the binding ingredients used in Veg Shami Kabab? 

    The binding ingredients I have used is oats flour and potato. Grind oats and it is ready to use. You may use bread or roasted gram flour too. 

    Do you have any other kabab recipes?

    Yes, I have shared hara bhara kabab, Veg Seekh Kabab and Seekh Moong Kabab earlier. 

    Veg Shami Kababs: 

    Ingredients: 

    • 1/2 cup kala chana
    • 1/2 teaspoon turmeric powder
    • little salt
    • 1 potato
    • 2 teaspoon oil 
    • 2 onion 
    • 1green chilli
    • 1 inch ginger
    • 1 /2 teaspoon amchur powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1 tablespoon oats powder
    • coriander leaves
    • salt
    • 1 tablespoon oats flour
    • oil for roasting

    For the mint and coriander dip: 

    • 2 tablespoon coriander
    • a few mint leaves
    • 1green chilly,
    • 2 cloves garlic
    • salt
    • 1/2 cup hung curd 

     

    Method:

    1. Clean, wash and soak black chana for six to eight hours. 
    2. Discard the water, boil them in a pressure cooker for five whistles. 
    3. Boil the potato.
    4. Cut the onion finely.
    5. Grind green chilli and ginger. 
    6. Take oil in a pan, add onion and saute for sometime. It should be translucent, put the green chilli and ginger paste to it, continue to saute it for a minute. Keep it aside. 
    7. Drain the water from brown chick peas and mash it. I used the potato masher, alternatively you can grind them, 
    8. Mix the mashed chick pea and potato with the onion mixture. Add amchur powder, coriander powder, chilli powder and cumin powder. Put salt and oats flour. Mix all of them together. 
    9. Heat a skillet.
    10. Make them in the shape of a kebab and cook them on the skillet with a little oil. After a while, flip them and let cook the other side.
    11. Serve hot with dip. 

    To make the mint and coriander dip: 

    1. Wash the mint and coriander leaves.
    2. Grind them with green chilli and garlic.
    3. Put a little salt.
    4. Add the hung curd to it and mix it.
    5. Cover it and chill for sometime.
    6. Serve with kababs. 

    Take a tip:

    • A pinch of black salt in the dip enhances the taste.
    • Chick pea should be well cooked.
    • Potato can be boiled ahead and kept in the refrigerator. 
    • Here is a chaat masala which you can use in the preparation of this dish. You can put a little of it in the kebab and the dip too. 

     

    veg shami kebab
    veg shami kebab

    About the event: 

    Sending this to Shhh Secretly Cooking group challenge with the theme, ” Kabab Time”. The theme was suggested by Sujata Roy. She is a blogger who showcases many tasty dishes from Bengal. I liked her lauki kheer and would love to try it soon. Here, we are paired with a partner and exchange two secret ingredients. A dish is prepared and later, the members guess the ingredients. My pat=rtner was Aruna Saras Chandra. She has given me potato and ginger and I made these tasty kabas. I had given her green chilly and coriander, she has prepared Paneer Vegetable Kebabs. 

    shhh cooking secretly

    Veg Shami Kabab

    Veg Shami Kabab is a delicious snack or appetizer made with brown chick peas. This is a vegetarian version of popular meat based kabab.
    Print Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    6 hours
    Total Time 7 hours
    Servings: 20 pieces
    Course: Appetizer, evening snacks
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    • For the kababs:
    • 1/2 cup kala chana
    • 1/2 teaspoon turmeric powder
    • little salt
    • 1 potato
    • 2 onion
    • 1 green chilli
    • 1 inch ginger
    • 1 /2 teaspoon amchur powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1 tablespoon oats powder
    • coriander leaves
    • salt
    • 1 tablespoon oats flour
    • oil for roasting
    • For the mint and coriander dip:
    • 2 tablespoon coriander
    • a few mint leaves
    • 1 green chilly
    • 2 cloves garlic
    • salt
    • 1/2 cup hung curd

    Method
     

    1. Clean, wash and soak black chana for six to eight hours.
    2. Discard the water, boil them in a pressure cooker with a little turmeric powder and a pinch of salt for five whistles. Let the pressure release by itself.
    3. Boil the potato.
    4. Cut the onion finely.
    5. Grind green chilli and ginger.
    6. Take oil in a pan, add onion and saute for sometime. It should be translucent, put the green chilli and ginger paste to it, continue to saute it for a minute. Keep it aside.
    7. Drain the water from brown chick peas and mash it. I used the potato masher, alternatively you can grind them,
    8. Mix the mashed chick pea and potato with the onion mixture. Add amchur powder, coriander powder, chilli powder and cumin powder. Put salt and oats flour. Mix all of them together.
    9. Heat a skillet.
    10. Make them in the shape of a kebab and cook them on the skillet with a little oil. After a while, flip them and let cook the other side.
    11. Serve hot with dip. Repeat for the rest of the dough.
    12. To make the mint and coriander dip:
    13. Wash the mint and coriander leaves.
    14. Grind them with green chilli and garlic.
    15. Put a little salt.
    16. Add the hung curd to it and mix it.
    17. Cover it and chill for sometime.

    Notes

    • Add a pinch of black salt to the dip for better taste
    • The chick peas should be well cooked. 
    • Potato can be boiled ahead and kept in the refrigerator. 

    Pin it for later:

    Veg Shami Kabab is a delicious snack or appetizer made wiith brown chick peas. This is the vegetarian version of the popular shami kebab.
    Veg Shami Kabab

    If you ever make this vegetable spice mix recipe,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking!

  • Multi Millet Dhokla | How to make multi-millet dhokla

    Multi Millet Dhokla | How to make multi-millet dhokla

    Multi millet dhokla is soft, spongy and tasty. It is ideal to serve as an evening snack or breakfast. It is a healthy twist to the usual dhokla. 

    With the awareness of the benefits of millets, each one is trying to include them in every possible. These days, I make jowar roti at least once a week. Ragi dosa is loved by all and I make it regularly at home. Ragi idli is healthy and ideal for quick breakfast. 

    The love for dhokla is never ending. Although I love the fermented ones, I still make these instant dhokla also. They are a quick fix, ready in thirty minutes and most of the times, my dinner is sorted. Earlier, I have shared are  corn dhokla, oats dhokla and rava dhokla. 

    Multi millet flour is easily available in super markets. It is a good way to get the benefit of various millets. Here, is a multi-millet thalipeeth ideal for breakfast. 

     

    multi millet dhokla
    multi millet dhokla

    Ingredients for Multi- Millet Dhokla 

    • 1 cup millet flour
    • 1 cup gram flour
    • 1 cup curds
    • salt
    • ginger green chilli paste
    • water 

    For seasoning:

    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • asafoetida
    • 1 green chilli 
    • 1 teaspoon curd with 1 tablespoon water

    The method of making the dhokla is shown in the video clearly. 

     

     

    1. In a bowl, add millet flour and gram flour. Take curds and  mix it. Add a little water if needed.
    2. Put salt and ginger- green chilli paste to it. Keep it aside for ten minutes.
    3. Set the steamer ready. Grease a plate. Add eno fruit salt to it, mix pour into the plate and put it in the steamer.
    4. Initially, keep on medium flame, after sometime, put it on a low flame. On checking, the inserted knife should come out clean.
    5. After sometime, cut it.Make the seasoning, pour it over it along with some buttermilk.
    multi millet dhokla
    Evergreendishesdev

    Multi millet dhokla

    Multi millet dhokla is soft, spongy, savoury snack ready in an hour. It is healthy twist to the usual dhokla.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Resting time 10 minutes
    Total Time 40 minutes
    Course: breakfast, lunch, snack, dinner
    Cuisine: Gujarati
    Ingredients Method

    Ingredients
      

    • Ingredients:
    • 1 cup millet flour
    • 1 cup gram flour
    • 1 cup curds
    • salt
    • ginger green chilli paste
    • water
    • 1/2 teaspoon eno fruit salt
    • For seasoning:
    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • asafoetida
    • 1 green chilli
    • 1 teaspoon curd with 1 tablespoon water

    Method
     

    1. In a bowl, add millet flour and gram flour. Take curds and  mix it. Add a little water if needed.
    2. Put salt and ginger- green chilli paste to it. Keep it aside for ten minutes.
    3. Set the steamer ready. Grease a plate. Add eno fruit salt to it, mix pour into the plate and put it in the steamer.
    4. Initially, keep on medium flame, after sometime, put it on a low flame. On checking, the inserted knife should come out clean.
    5. After sometime, cut it.Make the seasoning, pour it over it along with some buttermilk.

    Pin it for later: 

    Multi millet dhokla is a healthy twist to the usual one. It is ideal to serve as a snack or breakfast dish.
    multi millet dhokla

    If you ever make this multi millet dhokla recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • Veg manchurian | dry veg manchurian recipe

    Veg manchurian | dry veg manchurian recipe

    Jump to Recipe Print Recipe

    Veg Manchurian is a popular Indo-Chinese snack. It is often served as an appetiser or an evening snack. It is delicious, bursting with many flavours of hot, sweet and spicy making it simply irresistible.  Vegetable balls are deep fried and cooked in a medley of sauces, it makes a good appetizer. This is the recipe of dry veg manchurian.

    Indo-Chinese cuisine is loved by many Indians. It is a cuisine which is made suitable to the Indian taste. Earlier I have shared hakka noodles  and veg fried rice  a favourite of my children. The other recipes shared are gobi manchurian, Alu 65, healthy carrot soup, vegetable manchow soup, 

    The popularity of gobi manchurian or veg manchurian is spread throughout the country. It is a street food which is served at many places. It overtook the popularity of bhel puri and sev puri among college students. 

    Veg Manchurian Recipe

    Ingredients:


    For the balls:

    • 1 onion
    • 2 carrot grated
    • 1/2 head cauliflower
    • 2 potato peeled and grated
    • 10 beans
    • 1/2 capsicum
    • 1/2 tsp pepper powder
    • salt
    • 1.5 tbsp cornflour
    • 1.5 tbsp maida

    For the manchurian sauce:

    • 1 tbsp tomato sauce
    • 1/2 tbsp soya sauce
    • 1.5 tbsp red chilli sauce
    • 1/2 tsp vinegar
    • 1 tbsp cornflour
    • 2 tbsp water
    • oil
    • 6 cloves garlic
    • 1 inch ginger
    • 1/2 capsicum
    • 1 onion
    •  

    Method :

    To make the balls :

    1. Cut the cauliflower florets and put them in water with a little salt and turmeric. After ten minutes, remove it, put  in a colander for sometime and grate it.
    2. Chop the onion finely.
    3. Grate the carrot.
    4. Peel the potato and grate it. Put it in water to avoid discolouration.
    5. Cut beans and capsicum into small bits.
    6. In a bowl, add all the vegetables, salt, pepper powder, cornflour, maida and mix them together to form a dough like substance. If the mixture is dry, use little water. 
    7. Heat oil in a pan, take a small quantity of the mixture and shape into a ball.
    8. Once the oil is hot, add a few balls and deep fry on medium heat until golden in colour. Keep tossing them in between with the slotted spoon.
    9. Remove them and repeat for the rest of the mixture. 

    To make the dry manchurian sauce :

    1. Grate ginger and cut garlic into small pieces. Cut onion into small pieces, keep it separately.
    2. Mix tomato sauce, soy sauce, red chilli sauce and vinegar in a bowl.
    3. Mix cornflour with a small quantity of water. 
    4. Take oil in a pan, add ginger and garlic to it. Saute for sometime, take care not to burn them.  Now, add onion to it, continue to saute. Once it is slight pink in colour, throw in the capsicum pieces to it. 
    5. Cook for two minutes, let it be a little crunchy. Put the sauce mixture to it. Add little salt as the sauces contain salt in them. Now, put the corn flour slurry to it and give a stir. After a minute, once it boils switch off the flame and put the fried balls to it. Mix it properly. Garnish with spring onion greens. 

    Take a tip:

    • Cabbage is usually used in veg manchurian. 
    • Spring onion is also used in this dish. It is garnished with spring onion leaves. 
    • You can use vegetables of your choice to make the balls. Cut them finely into small bits. 
    • You can add the sauces directly to the pan while cooking. 
    veg manchurian
    veg manchurian
    veg manchurian

    Veg Manchurian

    Veg Manchurian is a tasty snack dish from Indo-Chinese cuisine. It is usually served as a starter.
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • For the balls:
    • 1 onion
    • 2 carrot grated
    • 1/2 head cauliflower
    • 2 potato peeled and grated
    • 10 beans
    • 1/2 capsicum
    • 1/2 tsp pepper powder
    • salt
    • 1.5 tbsp cornflour
    • 1.5 tbsp maida
    • For the manchurian sauce:
    • 1 tbsp tomato sauce
    • 1/2 tbsp soya sauce
    • 1.5 tbsp red chilli sauce
    • 1/2 tsp vinegar
    • 1 tbsp cornflour
    • 2 tbsp water
    • oil
    • 6 cloves garlic
    • 1 inch ginger
    • 1/2 capsicum
    • 1 onion

    Method
     

    1. To make the balls :
    2. Cut the cauliflower florets and put them in water with a little salt and turmeric. After ten minutes, remove it, put  in a colander for sometime and grate it.
    3. Chop the onion finely.
    4. Grate the carrot.
    5. Peel the potato and grate it. Put it in water to avoid discolouration.
    6. Cut beans and capsicum into small bits.
    7. In a bowl, add all the vegetables, salt, pepper powder, cornflour, maida and mix them together to form a dough like substance. If the mixture is dry, use little water.
    8. Heat oil in a pan, take a small quantity of the mixture and shape into a ball.
    9. Once the oil is hot, add a few balls and deep fry on medium heat until golden in colour. Keep tossing them in between with the slotted spoon.
    10. Remove them and repeat for the rest of the mixture.
    11. To make the dry manchurian sauce :
    12. Grate ginger and cut garlic into small pieces. Cut onion into small pieces, keep it separately.
    13. Mix tomato sauce, soy sauce, red chilli sauce and vinegar in a bowl.
    14. Mix cornflour with a small quantity of water.
    15. Take oil in a pan, add ginger and garlic to it. Saute for sometime, take care not to burn them.  Now, add onion to it, continue to saute. Once it is slight pink in colour, throw in the capsicum pieces to it.
    16. Cook for two minutes, let it be a little crunchy. Put the sauce mixture to it. Add little salt as the sauces contain salt in them. Now, put the corn flour slurry to it and give a stir. After a minute, once it boils switch off the flame and put the fried balls to it. Mix it properly. Garnish with spring onion greens.

    Notes

    Cabbage is usually used in veg manchurian. 
    Spring onion is also used in this dish. It is garnished with spring onion leaves. 
    You can use vegetables of your choice to make the balls. Cut them finely into small bits. 
    You can add the sauces directly to the pan while cooking. 

    Pin it for later: 

    veg manchurian
    Veg Manchurian is a classic dish from Indo-Chinese cuisine. This is the dry version, ideal as a snack or appetizer.

    If you ever make this veg manchurian recipe, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates in your inbox. Happy Cooking ! 

     

  • Baked Katori Chaat | Katori Chaat recipe

    Baked Katori Chaat | Katori Chaat recipe

    Jump to RecipePrint Recipe

    Baked Katori Chaat makes a quick snack to serve as appetiser or weekend menu  when everyone is at home. This is a guilt-free snack one can enjoy. 

    What is Chaat ?

    Chaat is a kind of savoury  snack from the Indian sub-cintinent. The word Chaat is derived from the Hindi word “Chatna” which refers to licking ones fingers  while eating. It is full of flavours, sweet, spicy, tangy and loved by most people.. Chaats are of many kind. Some of the popular ones are Bhel Puri, Sev Puri and Pani Puri. While I love making Ragda Patties, these are  usual ones that we enjoy frequently. Cornflakes Bjhel, Pomegranate Chaat, Dahi Puri, 

    What is Katori? 

    Katori is a small utensil regularly used at home. The chaat is served in a small canopy and hence the name.

    What goes into this chaat ? 

    The baked katori chaat recipe is an easy one to make. It is healthier than the fried version. Like all the  other chaat recipes, tamarind chutney and green chutney are essential in preparing it. . Sev is used for topping.  The filling can be made with potatoes and onion along with sprouted green gram or boiled chana. It is open-end where one can be creative enough to use as per their preferences. 

    baked katori chaat
    baked katori chaat

    Baked Katori Chaat Recipe

    Ingredients:

    For the canopy :


    2 cups maida
    a little salt
    1/2 teaspoon baking powder
    1/4 teaspoon cumin powder
    1/4 cup oil
    3/4  cup milk

    For the filling:

    1 onion
    2 boiled potato
    2 tbsp boiled kala chana
    green chutney
    sweet  chutney
    1 tomato
    sev for garnishing

    Method : 

     

    To make the katori : 

     

    1. In a wide bowl add maida, salt and baking powder. Mix it well. Put oil and mix it thoroughly. Now add  milk in small quantity and mix to a smooth dough. Keep it covered. 
    2. Grease the mould. I have used silicon moulds. Take a small ball of the dough, put it in the mould and press it along the sides. Repeat for the number of moulds that you have. Keep the remaining dough covered.
    3. Pre-heat the oven. Put the moulds to bake. I needed about ten minutes for a batch to bake  in my oven. 
    4. Once it is golden to the edges, demold and put the next back of canopy to bake. 
    5. You can make these ahead and keep. 

    To assemble the katori chaat. 

     

    1. Keep all the ingredients ready. Chop the onion nicely. Cut the tomato into small pieces, avoid using the seeds here. 
    2. Peel and mash the potato. Add a little salt to it. 
    3. Take a small quantity of green chutney and tamarind chutney, dilute them if needed.
    4. Arrange the canopies in a plate. The filling can be put in any order. Here is how I  do it: Put a little bit of potato mixture, followed by boiled chana and onion. Now put a little green chutney and sweet chutney. Put one or two pieces of tomato and top with sev. The quantity of chutney that you put into each canopy will depend on the size of the canopy and the spiciness that you need. 
    5. Serve immediately. 

     

    Take a tip: 

     

    • You can make it a no onion garlic recipe. Avoid using them.
    • You can use black or white chana for the filling. I used black chana. 
    • Sprouts may be used.
    • Using boiled potato in small quantity gives a good taste. 
    • A little bit of curd may be added for the topping. I have not put it here as my children preferred without it. 
    • Sweet chutney can be prepared  in two ways, one with the dates and the other without it. The above one is without dates. The dates chutney recipe is put along with bhel puri recipe. You can use either of them. 
    Baked Katori Chaat
    baked katori chaat

    Baked Katori Chaat

    Baked Katori Chaat is a delicious snack. It is a healthy twist as the katoris are baked here.
    Print Recipe Pin Recipe
    Course: evening snacks
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    For the canopy :
    • 2 cups maida
    • a little salt
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon cumin powder
    • 1/4 cup oil
    • 3/4 cup milk
    For the filling:
    • 1 onion
    • 2 boiled potato
    • 2 tbsp boiled kala chana
    • green chutney
    • sweet chutney
    • 1 to mato
    • sev for garnishing

    Method
     

    To make the katori :
    1. In a wide bowl add maida, salt and baking powder. Mix it well. Put oil and mix it thoroughly. Now add milk in small quantity and mix to a smooth dough. Keep it covered.
    2. Grease the mould. I have used silicon moulds. Take a small ball of the dough, put it in the mould and press it along the sides. Repeat for the number of moulds that you have. Keep the remaining dough covered.
    3. Pre-heat the oven. Put the moulds to bake. I needed about ten minutes for a batch to bake in my oven.
    4. Once it is golden to the edges, demold and put the next back of canopy to bake.
    5. You can make these ahead and keep.
    To assemble the katori chaat.
    1. Keep all the ingredients ready. Chop the onion nicely. Cut the tomato into small pieces, avoid using the seeds here.
    2. Peel and mash the potato. Add a little salt to it.
    3. Take a small quantity of green chutney and tamarind chutney, dilute them if needed.
    4. Arrange the canopies in a plate. The filling can be put in any order. Here is how I do it: Put a little bit of potato mixture, followed by boiled chana and onion. Now put a little green chutney and sweet chutney. Put one or two pieces of tomato and top with sev. The quantity of chutney that you put into each canopy will depend on the size of the canopy and the spiciness that you need.
    5. Serve immediately.

    Notes

    You can make it a no onion garlic recipe. Avoid using them.
    You can use black or white chana for the filling. I used black chana.
    Sprouts may be used.
    Using boiled potato in small quantity gives a good taste.
    A little bit of curd may be added for the topping. I have not put it here as my children preferred without it.
    Sweet chutney can be prepared in two ways, one with the dates and the other without it. The above one is without dates.
    The dates chutney recipe is put along with bhel puri recipe. You can use either of them.

    If you ever recreate this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes. I will be glad to see your creation. Have you  check out my e-books ?

    Subscribe to get an e-book of handy hints and all updates in your inbox. 

  • Rava Dhokla Recipe | How to make rava dhokla

    Rava Dhokla Recipe | How to make rava dhokla

    Jump to Recipe Print Recipe

    Rava Dhokla is a healthy snack from Gujarati cuisine. It is ideal to serve for breakfast or as after school snack. It is soft, fluffy and gets ready in 30 minutes.

    Rava Dhokla recipe is a no mess, straight forward recipe. You take the right ingredients and follow the procedure, you are done with best snack. Some people must be knowing my love for dhoklas, they are not only healthy but tasty. I love the fermented version, but these instant recipes are time saviour. They do not need elaborate preparations.

    The recipe for rava dhokla makes use of fine semolina. Do use the same, the coarse variety does not give good results. As it is made instantly, we need to use sour curd. But, make sure the curd is good. Some sour curd give bad odour, do not use it. It not only spoils the dish, it  may upset the tummy also. Another aspect is the baking soda. I prefer using baking soda, one can also substitute with eno fruit salt.

    Once the seasoning is made, I prefer adding a little buttermilk (regular) to it. I mix and pour this mixture once the dhokla is cut into pieces.Rava Dhokla

    Let’s get to the recipe of Rava Dhokla:

    Ingredients:

    • 1 cup fine semolina
    • 1 cup sour curd
    • 1 teaspoon green chilli ginger paste
    • 1 tablespoon fresh coriander
    • salt
    • 1/3 cup water
    • 1/2 teaspoon baking soda

    For the seasoning:

    • 2 teaspoon oil
    • 1/4 teaspoon mustard seed
    • 1/2 teaspoon cumin
    • 1 teaspoon sesame
    • 1 green chilli
    • curry leaves

    Method:

    1. Make paste of ginger and green chilli.
    2. In a wide bowl, add semolina. Put curds to it. Add ginger-chilli paste, finely cut coriander  and salt to it. Mix with some water. The consistency should be thick. Keep it aside for fifteen minutes.
    3. Put water in  the steamer, grease the tin.
    4. Add baking soda to it. Mix and pour into the container.
    5. Keep it in the steamer for 10 -12 minutes.
    6. Once it is done, insert a knife and check it. If the knife comes out clean, it is done.
    7. Make seasoning.
    8. Cut the dhokla into squares after sometime. Pour the seasoning and serve it.

    Take a tip:

    • Fine semolina is used here.
    • Sour curd  should be preferably a day old that is kept outside.
    • Keep it aside for 15 minutes.
    • Eno may be used instead of baking soda.
    • A tablespoon of  buttermilk may be added into the seasoning before putting over the dhokla.

    The  other dhokla recipes that I have shared earlier are Corn Dhokla, Tri-colour dhokla and Oats Dhokla

    Rava Dhokla
    Evergreendishesdev

    Rawa Dhokla

    Rava dhokla is a tasty and healthy snack from Gujarati cuisine. It is ideal to serve as after school snack.
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: Breakfast, evening snacks
    Cuisine: Gujarati
    Ingredients Method Notes

    Ingredients
      

    • 1 cup fine semolina
    • 1 cup sour curd
    • 1 teaspoon green chilli ginger paste
    • 1 tablespoon fresh coriander
    • salt
    • 1/3 cup water
    • 1/2 teaspoon baking soda
    • For the seasoning:
    • 2 teaspoon oil
    • 1/4 teaspoon mustard seed
    • 1/2 teaspoon cumin
    • 1 teaspoon sesame
    • 1 green chilli
    • curry leaves

    Method
     

    1. Make paste of ginger and green chilli.
    2. In a wide bowl, add semolina. Put curds to it. Add ginger-chilli paste, finely cut coriander  and salt to it. Mix with some water. The consistency should be moderately thick. Keep it aside for fifteen minutes.
    3. Put water in  the steamer, grease the tin.
    4. Add baking soda to it. Mix and pour into the container.
    5. Keep it in the steamer for 10 -12 minutes.
    6. Once it is done, insert a knife and check it. If the knife comes out clean, it is done.
    7. Make seasoning.
    8. Cut the dhokla into squares after sometime. Pour the seasoning and serve it.

    Notes

    Fine semolina is used here.
    Sour curd  should be preferably a day old that is kept outside.
    Keep it aside for 15 minutes.
    Eno may be used instead of baking soda.
    A tablespoon of  buttermilk may be added into the seasoning before putting over the dhokla.

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    Rava Dhokla is a healthy snack from Gujarati cuisine. It is ideal to serve for breakfast or as after school snack. It is ready in 30 minutes.
    Rava Dhokla

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