Dabeli Sandwich Dhokla

Dabeli is traditionally made with bread and sold on the streets of Gujarati towns. It is a variation of vada pav made with a sweet and spicy potato mixture, which is filled into a small bun and then topped with onion, masala peanuts, pomegranate, fresh garlic chutney and sev. If you don't have pomegranate, you may also use black or green grapes cut into small pieces. Here, I have tried to recreate this a little differently than the original one. I use dhokla instead of bread. It is a combination of two famous Gujarati snacks - dhokla and dabeli. They make for perfect bites as a starter or snacks for your parties. I hope you enjoy this recipe!

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Servings: 4 (as a meal) 

Ingredients: 

For Dhokla:

2 cups rava/ sooji/ cream of wheat

1 1/2 cup yogurt

2 teaspoons soda/ fruit soda

2 cups of water (approximately)

Salt to taste

  

For Dabeli Masala:

4 boiled potatoes (two cups mashed potatoes)

1/2 teaspoon cumin seeds

2 1/2 tablespoons Dabeli masala (store-bought)

2 tablespoons oil

2 tablespoons sweet and sour chutney (recipe)

2 tablespoons green coriander leaves, chopped

Salt to taste

For Garnishing:

1/2 cup green coriander chutney (recipe) 

1/4 cup garlic chutney (recipe)

1/2 cup finally chopped onions

1/2 cup pomegranate seeds/ anar Dana

1/2 cup nylon sev/ thin sev

1/2 cup masala peanuts

1/2 cup fresh coriander leaves, chopped

1/4 cup fresh coconut, grated

Directions:

1. First, boil the potatoes. At the same time, we may prepare the sooji batter. In a bowl, add two cups of rava, 1 1/2 cup yogurt, salt and 2 cups of water. Mix well and keep aside for 10 minutes. After, add a little more water for the right consistency to make dhokla. Add fruit soda and when the bubbles form, mix gently.
2. Pour the batter immediately into a 5" diameter greased four thali (I have a dhokla stand in which you may make four thalis at once). Shake the thali clockwise to spread the batter in an even layer.
3. Steam in steamer for 10 minutes. Then, remove and let it cool for three minutes. Remove the whole dhoklas from the thali without cutting into pieces. Repeat the procedure so altogether you will have eight round pieces of dhokla .
4. Next, heat oil on a pan and add cumin seeds. When they start to crackle, add dabeli masala and cook on medium flame for one minute. While stirring continuously, add the mashed potatoes, salt, sweet and sour chutney and a little water. Mix well and cook for another two to three minutes. Add fresh coriander leaves, mix and keep aside.
5. Place the mixture into a bowl and add 1/4 cup chopped onion, 1/4 cup pomegranate seeds, 1/4 cup masala peanuts, 1/4 nylon sev, 1/4 cup chopped coriander leaves and 1/2 portion of grated coconut. Mix everything with the potato mixture. Save the rest for the garnishing. 
6. Take one piece of whole dhokla on a plate and spread the dabeli mixture on the dhokla. Put another layer of dhokla on a top. Then, again spread the mixture on the dhokla. Garnish with masala peanuts, onion, pomegranate seeds, chopped green coriander leaves, sev and fresh grated coconut. Next, on top, garnish with sweet and sour chutney, garlic chutney and green coriander chutney.
7. Repeat the same procedure with other dhoklas and dabeli mixtures. You will have four big dabelis.
8. Cut into pieces and serve immediately.

Gol Papadi/ Sukhadi/ Gur Papadi

Gol papadi is a traditional sweet recipe made especially during winter months. The combination of gol/ jaggery and wheat flour makes for a yummy sweet treat to snack on. This sweet is also known as sukhadi or gur papadi. It only requires a few ingredients yet is still flavorful and tasty. It is very quick and easy to make and the more ghee you use, the softer consistency you will get. I learned this recipe from my mom and today I am sharing this recipe with you all.

Preparation Time: 5 minutes

Cooking Time: 15 minutes 

Ingredients:

1 cup whole wheat flour

1/4 cup finely chopped almond (optional) 

1/2 cup ghee

1 tablespoon milk

1/2 cup gol/ jaggery (finely cut or shredded)

1 teaspoon melted ghee (to grease plate/ thali)

Directions: 

1. On low flame, melt ghee in a heavy-bottomed pan. Add flour, stair continuously and saute until it turns light brown in color and a sweet aroma is present.
2. Remove the pan from the stove and add 1 tablespoon of milk. Stir and then add the jaggery and chopped almonds. Stir for an additional three to four minutes until the gol melts and ghee separates.
3. Immediately pour the mixture into a greased plate (thali). Spread and press evenly with the base of small bowl/ varka. 
4. While still warm, mark deep cuts of square or diamond shapes into the mixture. Cool for an hour.
5. Once set, remove the pieces with a steel spatula. Store in an airtight container.

Note: By adding a little milk, the sukhadi will be very soft and tastier too. The texture will be like the famous Mahudi version - Tirth's Sukhdi. 

Chundo (Sweet Mango Pickle)

Chundo is a classic Gujarati sweet and spicy mango pickle that is made with raw mangoes, sugar and some spices. Chundo and thepla are a famous combination for most. Even children enjoy this pickle due to its taste. Make sure when you make this pickle that the mangoes are sour and are raw. They should not have the yellowish pulp, but rather have greenish pulp. Sweet and sour flavored Chunda is translucent and beautifully colored.

Preparation Time: 1 hour + soaking time (2 hours) + maturing time (7-8 days)

Cooking time: N/A

Ingredients:

2 cups of raw mangoes, shredded/ grated (tightly packed) 

3 cups sugar

1/2 teaspoon turmeric powder

1 tablespoon red chili powder

2 teaspoons cumin seeds (crushed)

1 tablespoon salt

Directions:

1. Wash the mangoes and dry them. Peel the skin and then grate the mangoes. Combine the grated mangoes with salt and turmeric powder in a steel pot. Leave aside for two hours.
2. Once the mangoes have been marinated you will find that they have given out some water. At this point, add sugar into the mixture. Stir continuously until the sugar is dissolved. 
3. Wrap the pot with muslin or cheesecloth and tie it with a thick thread to fit tightly around the rim of the pot.
4. Keep it under sunlight for about 7 to 8 days. Bring it back inside everyday once the sun sets, stir well the next morning and place it under the sun again. Do this until the sugar melts and reaches double-string consistency. It will take approximately seven to eight days. 
5. When it is double string consistency, it means the Chunda is ready. Next, add red chili powder and crushed cumin seeds. Stir it until it is well combined into Chunda pickle.
6. Chunda pickle is now ready to consume. Store the Chunda pickle in sterilized glass jar and it will last up to a year. Do not refrigerate.
7. Serve mango Chunda with thepla or with anything in your plate that needs some sweet spice.

Tangy Lemon Pickle (Oil Free)

This is not an instant lemon pickle recipe. It requires some sunlight and few days, but the method and preparation is quick and easy. Spicy pickle is often had with Indian meals. It may be in the form of a lemon pickle, mango pickle or green chili pickle. You may even serve it with paratha, thepla, puri or chapatis. At home, our meal is not complete without pickle. During summertime, when pickle matures faster, I make mango pickle, lemon pickle and other varieties. This tangy and spiced no-oil lemon pickle may be served with your traditional Indian meals.

Preparation Time: 15 minutes

Ingredients:

6 to 7 medium size lemons (with thin skin)

1 tablespoon salt (for mix)
1 teaspoon salt (for maturing)

1 tablespoon red chili powder

1/2 teaspoon turmeric powder

Directions:

1. Rinse the lemons very well in water. Then, spread them on a clean towel and let them dry naturally at room temperature. You may wipe them dry with a cotton towel or paper napkin.
2. Next, take each lemon and cut four sides while keeping the lemon intact and whole. Do not cut through completely. Cut all the lemons the same way.
3. In a bowl, squeeze a bit of juice from each lemon piece into a bowl. Do not squeeze the lemons too much. Remove the seeds from the lemons. Keep the lemon juice aside.
4. In another bowl, mix the 1 tablespoon salt, turmeric powder and red chili powder. Mix very well. Now, with your finger or a spoon stuff this masala into each lemon and keep aside. Once finished, place the lemons in a glass bottle.
5. Pour the lemon juice into the jar and add leftover masala, if any, onto the stuffed lemons in the bottle. Sprinkle some salt (1 teaspoon) over the lemons. This is done so that the lemons do not get spoiled while the pickle is maturing.
6. Cover with a lid and keep the jar in sunlight for 4 days or until the pickle has become soft. Every day shake the jar. The pickle will be ready after this time. Then, you may serve it with your meals. Refrigerate the lemon pickle.

Mango Pickle/ Methi ni Keri

It's summertime! Time to stock up on pickles (mangoes)! I made this pickle with raw mangoes and freshly mixed masala. This popular pickle may be served as an accompaniment to all Indian recipes. It also tastes great with khakhras, thepla, paratha and khichdi. You may make this pickle instantly avoiding the marinate and drying steps, but I like to make it the traditional way, which I learned from my mom. My mom uses a lot of oil to soak the mango pickles, but here we use less oil. I really just use the oil just to soak the masala and help preserve in the refrigerator. It lasts long! This traditional method is sure to provide you with some tasty pickle for your meal.

Preparation Time: 20 minutes (+ marinate over 24 hours)

Cooking Time: 15 minutes

Servings: 2 cups pickle 

Ingredients:

1 1/2 cups raw mango, cubed

2 tablespoons salt

1/ 2 teaspoon turmeric powder

For Masala:

1/2 cup mustard/ rai oil

1/4 cup methi na kuria/ split fenugreek seeds

1/4 cup rai na kuria/ split mustard seeds

1/2 cup salt (adjust according to your taste level)

6 tablespoons red chili powder

1 teaspoon hing/ asafoetida 

1/2 teaspoon turmeric powder

Directions:

1. In a bowl, combine the raw mangoes, salt and turmeric powder. Mix well and cover with a lid. Keep aside for one day. After one day, squeeze out all the water.
2. Take a muslin cloth and evenly spread the raw mango cubes onto it and allow them to dry under a fan or sunlight for 2 to 3 hours (not directly in the sun). Then, keep aside. 
3. Heat the mustard oil on a small pan on high flame until it releases an aroma (approximately 3 minutes). Keep aside to cool. Combine all the remaining ingredients with in a deep bowl and mix well.
4. Add the dried raw mangoes cubes to the prepared mixture and mix well.
5. Pour the mustard oil over the raw mango and spice mixture and mix well. 
6. Put in an air tight container and keep at room temperature for three days and then refrigerate.

Note: I used less oil, but you may add more oil. Instead of 1/2 cup, use 1 cup oil.

Khaman Dhokla

Khaman dhokla is a famous Gujrati snack. It is readily available in every part of the state and also mostly everywhere in the country. People who love these dhoklas eat them for breakfast or as a savory accompaniment to lunch or dinner. The dhoklas may be made from gram flour or by soaking and grinding chana dal. It is then steamed in a steamer. With a variation in this recipe you may also make Amiri khaman dish. Here, I am sharing the recipe of besan khaman dhoklas.

Preparations Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients:

• 1 1/2 cups gram flour
• 1 1/2 tablespoons rava/ sooji/ semtolina
• 1 1/2 teaspoons lemon juice
• 1 teaspoon Eno (fruit salt)
• 1/4 cup yogurt
• 1 teaspoon green chili and ginger paste (optional)
• 2 teaspoons sugar
• 3/4 cup water
• 1 teaspoon oil for greasing
• Salt to taste
• 1 tablespoon fresh shredded coconut 
• 2 tablespoons chopped green coriander leaves for garnish 

For Tempering:

• 3 tablespoons oil
• 3 to 4 green chilies, slit lengthwise and cut into halves
• 4 to 5 curry leaves
• 1 teaspoon sesame seeds
• 1 teaspoon mustard seeds
• A pinch of asafoetida 

Directions:

1. In a bowl, combine the besan, rava/semolina, sugar, ginger-green chili paste, lemon juice and salt with approx. 3/4 cup of water. Mix well using a whisk to get a smoother batter. 
2. Just before steaming, add the Eno and mix lightly.
3. Pour the mixture into a greased thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes. Keep aside.
4. Heat oil in a small nonstick pan. Add the mustard seeds. When the seeds crackle, add the sesame seeds, curry leaves, asafoetida, and green chilies. Sauté on medium flame for 20 seconds.
5. Remove from the flame, add 1/2 cup water and wait for a few minutes until the water is absorbed.
6. Pour the tempering over the dhoklas and spread evenly. 
7. Cut into desired pieces and garnish with coriander leaves.
8. Serve with green chutney.

Spicy Stuffed Chilies

Spicy stuffed chilies are very easy to make and a great accompaniment to any Indian meal. The stuffing is made of gram flour mixed with some Indian spices. You may add other ingredients in the stuffing. The combination of hot chilies and mild tangy stuffing is extremely flavorful and makes for a great side dish. The best chilies for stuffing are Bhavnagari chilies, but they are unavailable in the US. So, we will use big long green chilies (or whatever is available). The selected chilies should be fresh and wrinkle-free.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4

Ingredients:

• 8 pieces of spicy long chilies
• 2 tablespoons roasted gram flour
• 2 teaspoons dhanajeera/ cumin, coriander powder
• 1/2 teaspoon turmeric powder
• Pinch of hing/ asafoetida 
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon amachur/ mango powder
• 1/2 teaspoon garam masala
• 1 teaspoon whole fennel
• 4 tablespoons of oil plus 1 tablespoon for masala
• Salt to taste

Directions:

1. Wash the chilies, pat dry and remove the stalks (optional - I kept the stalks). Make a slit lengthwise keeping it joined on the other side. Cut all chilies similarly and then cut them in two inches long pieces. 
2. Roast gram flour on low flame in a non-stick pan until it gets fragrant. Remove the flour from the pan into bowl. Then, add salt, garam masala, dhanajeera powder, turmeric powder, mango powder, garam masala and one teaspoon oil. Mix well .
3. Stuff the slit chilies with masala. Press gently and likewise stuff all the chilies.
4. Add oil in a pan/ kadai at medium-low heat. Allow it to get hot. Add mustard seeds and when they started to crackle, add cumin seeds and fennel seeds. Then, add hing and place the stuffed chilies in the pan and cover. Cook for 2-3 minutes on low flame.
5. Keep tossing and flipping the sides until fully cooked. Take them out onto a plate.
6. Serve these stuffed chilies with your meal and relish eating.