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.