Rava/ Sooji/ Semolina Na Dhokla

Rava dhokla, a popular Gujarati dish, is very easy to make and may be served for breakfast or as a snack. There is no soaking, grinding or fermenting involved. Just mix the rava with sour yogurt and  eno salt to make the dhokla spongy. Hope you enjoy this recipe!

Prep time: 10 to 15 minutes
Cooking time: 15 to 20 minutes
Servings: 4

Ingredients:

• 1 cup rava/sooji
• 2 tablespoons gram flour
• 1/2 cup sour yogurt
• 4 teaspoons green chilli paste
• 1 teaspoon ginger paste
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon roasted cumin powder
• 1 tablespoon oil
• 1 teaspoon Eno salt
• Salt to taste
• Water (a little more than 1/2 cup)
• 1/2 cup chopped fresh coriander leaves

For tempering:

• 2 tablespoon oil
• 1-1/2 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• Pinch of hing (asafoetida)

Directions:

1. In a bowl, mix rava, add gram flour, green chili paste, ginger paste, salt, turmeric powder and oil. Then, mix in the yogurt and get it all to a smooth paste-like consistency.
2. Add water, little by little, so there are no lumps. Mix well and cover the batter for five minutes.
3. Prepare the steamer by adding a little water and let it come to a boil. Grease the dhokla tray (3 tier tray) or thali with oil.
4. Add Eno on the batter. It will start to bubble up. Stir and immediately pour the batter into greased dhokla tray.
5. Sprinkle red chilli powder, cumin powder and chopped coriander leaves on all three trays. Steam for 10 to 12 minutes on medium heat. Check to see if it is cooked by inserting a knife and if it comes out clean, then it is ready.
6. Remove the tray from the steamer and let it cool for 5 minutes. Then, cut it into pieces.
7. For tempering, heat the oil in small pan. Once hot, add mustard seeds and let them pop. Then, add sesame seeds and hing. Turn off the stove, drizzle the tadka over the dhokla using a spoon.
8. Serve with green chutney.

Rava Uttapam/ Instant Sooji Uttapam

Rava uttapam is essentially a simple pancake formed with a mixture comprised of rava and yogurt and topped with some vegetables. When you are hungry and short on time, it may be made rather quickly. You may eat this for breakfast or lunch.

Prep time: 10 minutes
Cooking time: 20 to 25 minutes
Servings: 4

Ingredients:

• 1 cup rava/ sooji/ semolina
• 1/2 cup yogurt 
• 1 cup water
• 1 medium onion, chopped
• 1 medium small tomato, chopped
• 1/4 cup green capsicum, chopped
• 1/4 cup red capsicum, chopped
• 1/4 cup carrot, grated
• 1/4 cup cabbage, grated
• 3 to 4 green chili, finely chopped
• 1/2 cup coriander leaves, chopped
• Oil
• Salt to tate

Directions:

1. Soak rava in one cup of water and set aside for 10 minutes. In the meantime, chop the veggies.
2. Add yogurt and salt to the rava mixture. Mix the batter to a not too thin or too thick consistency. If needed, add a couple of tablespoons of water to bring it to the right consistency.
3. Grease and heat the pan. Pour a laddle of the batter and spread it gently. Sprinkle the veggies and press with a spatula.
4. Add oil around the edges and cover with a lid. Cook on medium heat. 
5. Cook until the rava uttapam is lightly crisp (browning bottom) and the veggies are cooked. Follow the same directions for rest of the batter.
6. Serve hot with coconut chutney. (Check the recipe on my blog for Coconut Chutney.)

Vegetable uttapam:

Bread Disc Pizza

I usually make pizza bread as a snack, but one day I got into the mood to try something different. I had seen vegetable discs somewhere, so thought of creating those with a pizza filling. It is quite easy to make and takes little time in case you ever need a snack or need to whip up something fast for unplanned guests.

Prep time: 15 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 16 slices of bread (for 8 discs)
• 1/4 cup onion, chopped
• 1/4 cup green bell pepper, chopped 
• 1 jalapeno, sliced
• 1 cup mozzarella cheese
• 1/2 cup pizza sauce (store bought)

Directions:

1. First you need two bowls. One should be bigger than the other (you may also use a cookie cutter). Preheat the oven to 350 degrees F.
2. Cut all 16 slices with the larger cutter. Then, cut 8 breads with the smaller shaped cutter in round shaped slices so that you get a ring shaped crust. (See the pictures below)
3. Apply pizza sauce on the 8 big round slices. Place the crust rings on top of the large round slices.
4. Spread cheese on the pizza sauce. Then, sprinkle the chopped green pepper and onion. Place a jalapeño on top. (Note: you may use toppings of your own choice.)
5. Place all the rings in a tray and place the tray in a preheated oven at 350 degrees F for about 5 to 7 minutes or until the rings are golden brown.
6. Pizza disc are ready to serve, serve them hot.

I used two small bowls. One is a little bigger than the other one.

Cut the round discs with big bowl

Cut half the round discs with small one

 

Apply the pizza sauce, then put the ring on top

Place the ring on top

Before baking it should look like this

Stuffed Bread Rolls

It is relatively straightforward and quite easy to make stuffed bread rolls. You may use different kinds of stuffing to make the rolls. For example, you may use paneer stuffing, green peas stuffing, potatoes stuffing, chili paneer stuffing or even pizza stuffing. The desired ingredients are stuffed inside the bread, rolled and shallow fried, or baked. In this recipe I used potato stuffing because my husband loves potatoes.

Prep time: 10 minutes
Cooking time: 20 to 25 minutes
Servings: 4

Ingredients:

• 16 slices of bread
• 2 cups potatoes, boiled and cubed
• 1 small onion, chopped
• 2 green chilis, chopped
• 1/2 teaspoon ginger, minced
• Pinch of turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon amchur/ dry mango powder
• 2 tablespoon fresh green coriander leaves, chopped
• 1/2 teaspoon garam masala
• Salt to taste
• Oil as needed
• A little water

Directions:

1. Steam the potato cubes until they are cooked. Then, mash them.
2. In a pan, add one tablespoon oil on medium heat. Sauté the onion until it is light brown.
3. Add the chili powder, garam masala, turmeric powder, amchur powder, green chili, ginger, salt and chopped coriander leaves and mix well.
4. Add in the mashed potatoes and turn off the stove letting the mixture cool down. Divide the mixture to 16 equal balls and make them oblong or oval shaped balls. Set aside.
5. Trim the edges of the bread and roll the slices individually to flatten them. Place one ball towards an end and begin to roll. Stick the edges together and seal the inner filling by applying a little water on the corners of the bread. Heat oil in a pan and shallow fry them until they are golden brown. 
6. Serve the bread rolls with green and sweet chutney.

Bon Appétit!

Roll the bread with rolling pin:

Potato stuffing:

 

Place the ball on bread:

Make the roll:

Matla Undhiyu (Umbadiyu/ Ubadiyu)

Matla undhiyu is a very popular entree in the southern part of Gujarat. It is also known as umbadiyu or ubadiyu. The dish is comprised of vegetables, which are steam cooked in a traditional matla (clay pot). The deliciously rich veggies are usually enjoyed in winter. Surti papdi and tuvar lilva are required to prepare the veggies and they are only available during the winter months. Here in America, I've made matla undhiyu using a gas stove. If you'd like to buy a matla, it is available via Amazon.

Prep time: 30 to 40 minutes
Cooking time: 50 to 60 minutes
Servings: 4

Ingredients:

• 2 sweet potatoes
• 8 small red potatoes
• 1-1/2 cup purple yam (ratalu)
• 2 cups surti papdi
• 1 cup surti lilva dana
• 1 cup tuvar lilva dana
• 4 small eggplants (optional)
• 8 to 9 green chilies
• 2 inch piece ginger
• 1 tablespoon ajwain
• 2 tablespoons oil
• Gram flour sev to sprinkle
• Salt to taste
• Few cabbage leaves
• Green chutney (check my blog for recipe)
• Garlic chutney (check my blog for recipe)
• Kotha chutney (check my blog for recipe)

Directions:

1. Wash and peel the sides of surti papdi, but leave it whole and don't cut.
2. In a food processor, add chopped tuvar lilva, surti papdi lilva, green chili and ginger. Don't make it into a paste - roughly chop. Mix it with surti papdi and one tablespoon oil.
3. Cut the small potatoes in two pieces. Then, cut the sweet potatoes to the same size.
4. In the variation, I didn't use eggplant, but you make two cross silts on the small eggplants prior to adding them in step 5. I used frozen purple yam.  You may use frozen or fresh - depending on availability.
5. In a bowl, add cut potatoes, sweet potatoes and purple yum. Add salt, ajwain and one tablespoon oil. Mix together very well.
6. Wash the matla under tap water and arrange some cabbage leaves on the bottom and sides of matla.
7. Add half of the surti papadi mixture as the first layer, then add the potato, sweet potato and purple yam mixture. 
8. Add the other half of the surti papdi mixture on top.
9. Cover it all with cabbage leaves.
10. Put the clay lid on the matla and seal the lid and matla with flour paste so the moisture stays in.
11. Cook on the stove for 45 to 50 minutes in medium high heat.
12. Remove the seal with a knife and open the lid. The undhiyu is ready to serve. You may keep the pieces whole or traditionally mesh everything (I kept it whole).
13. Add green chutney, garlic chutney and kotha chutney on the undhiyu. If you like, you may also drizzle sesame oil on top.
14. Sprinkle some sev and serve hot.

Kotha Chutney

Kotha chutney is made from its namesake, a fruit known as kotha. Kotha is also known as, "wood apple." In Rajasthan, kotha chutney is very popular and in Gujarat it is used to accompany the traditional dish known as undhiyu/umbadiyu. I made this chutney from dry kotha powder since it is not available in America. The chutney is very easy to make with a few simple ingredients.

Prep time: 5 to 10 minutes
Cooking time: 5 minutes
Servings: 4

Ingredients:

• 2 tablespoons dry kotha powder
• 1 tablespoon grated gol/ jaggery/ gud (optional for sweetness)
• 1-1/2 teaspoon cumin seeds
• 1 medium red capsicum
• 1-1/2 teaspoon red chili powder
• Salt to taste

Directions:

1. In a mixer, add red capsicum (cut the stem), cumin seeds, red chili powder, gol, kotha powder and salt. 
2. Add a little water (2 tablespoons) and blend it in the mixer. 
3. Chutney is now ready to serve.
4. Serve with matla undhiyu or any Indian meal. Also works well with any kind of chaat.

Chili Paneer Pinwheel

Chili paneer pinwheels are a great party treat for an appetizer or finger food. They are relatively easy to make and provide for an interesting twist on an Indian snack. You may make different kinds of pinwheels using the same dough. For example, a samosa pinwheel or green peas pinwheel. You may make pinwheels out of any vegetables. They are a mouthwatering snack!

Prep Time: 10 to 15 minutes
Cooking time: 25 to 30 minutes
Servings: 4

Ingredients:

• 1 frozen Crescent dough roll (8 oz.)
• 1 cup paneer, crumbled or shredded 
• 1/3 cup red bell pepper, finely chopped
• 1/3 cup green bell pepper, finely chopped
• 1/3 cup onion, finely chopped
• 1/4 cup green coriander leaves, chopped
• 1/2 teaspoon garlic, chopped
• 1/2 teaspoon ginger, chopped
• 1/2 teaspoon green chili, chopped
• 2 teaspoon soy sauce
• 1 teaspoon chili sauce
• 1/2 teaspoon red chili flakes
• 1/4 teaspoon ground black pepper
• Cooking oil spray
• Salt to taste

Directions:

1. While going through steps 2 through 6, preheat the oven to 350 degrees F.
2. For the stuffing, in a bowl, add all of the above-mentioned ingredients except for the cooking oil spray. Mix well and keep aside.
3. On a wooden surface, place the crescent roll and flatten it out with a rolling pin. 
4. Add the chili paneer stuffing in the center and spread evenly. 
5. Next, roll the dough gently with the stuffing. Slice the roll into 1/4 inch thick pieces.
6. Take a baking tray and spray some oil over it. Place the chili paneer rolls in the tray about one inch apart.
7. Bake the pinwheels in the preheated oven for about 20 minutes or until golden brown.
8. Serve hot.

Note: If you cannot find crescent roll dough, then you may use puff pastry dough sheet as an alternative.

Photo of Crescent roll used:  

Alternative puff pastry sheets: