skip to main |
skip to sidebar
About :
It is a gujarati recipes which is tea time snack...
.jpg)
Ingredients:
1/2 kg gramflour (Besan)
Salt to taste
Pinch of soda bicarbonate
Oil for frying
How to make gujarati gathiya:
Seive the besan, soda bicarbonate and add salt to it.
Now add enough oil to the besan and salt mixture that it start forming rough balls.
With water knead a tight dough and then cover it with a wet cloth piece and keep it aside for 1/2 hour.
Now heat oil in a kadai.
With the help of a gathiya maker drop gathiya in the heated oil.
Fry till golden crisp.
Drain excess oil and soak them on tissue paper. Let them dry in open air.
When cool store them in a airtight container.
About :
Khaman Dhokla food is a Gujarati recipe which is popular in all India. It is a Indian Fast Food.
Ingredients:
1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp - ginger grated fine
1/2 tsp - soda bicarb
2 tbsp - oil
2-3 pinches red chilli powder
1/2 tbsp - coriander finely chopped
Salt To Taste
How to make Khaman Dhokla Recipe:
- Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
- The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
- Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl.
- Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
- Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate.
- Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
- Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
- Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney.
Ingredients:
2 Cups of Curd
4 tsp Besan
1 medium size Ginger, chopped
2 Green chillies, chopped
Salt To Taste
Handful Corainder leaves
2 tsp Oil
1 Pinch Turmeric powder
1/2 tsp Cinnamon powder
Seasonings:
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Few Curry leaves
1 Pinch Asafoetida
How to make Gujarati Besan Kadi:
- Beat the curd and add two cups of water in it. Add the besan, salt, turmeric powder and mix well.
- Take together ginger, chillies, cinnamon and corainder leaves and make the paste of it.
- Boil the curd mixture on slow heat and stir constinuosly. Add the paste, and boil again for 2-3 min.
- Heat oil in a pan, add all seasonings into Pan. Fry until they splutter.
- Pour this seasonings over guajarati kadhi. Garnish with coriander leaves and serve hot with rice and Chapatis.
Ingredients:
250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
25 grams cashewnut,
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind 100 grams brown sugar,
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajama
4-5 tbsp Oil,
2 tbsp Red chili powder and asafetida
1/2 cup cilantro leaves
3-4 tbsp. Ghee.
How to make Dal Dhokli:
- Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. pour oil and mix the flour to roti like consistency.
- Wash tuver dal and pressure cook it for three whistles.
- Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
- When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
- Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
- Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
- Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.
Ingredients:
1 cup Wheat flour
2 tsp Oil
Salt To Taste
For the filling
1/2 cup Yellow moong dal
1/2 tsp Cumin seeds
1 pinch Turmeric powder
1 pinch Asafoetida
1/2 tsp Red chilli powder
2 tsp Oil
Salt To Taste
Oil As needed
Preparation:
- Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.
- Soak moong dal for one hour. Wash and drain all the water.
- Cook the moong dal 1 cup of water.
- Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well.
- Cook until the dal mixture is dry. Let it cool.
- Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha.
- Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil.
- Serve daal paratha hot with curry.
Ingredients:
2 cups rice flour
1/2 cup Mung Dal paste
2 tsp oil
1/4 tsp turmeric
1/2 tsp carom seeds (ajwain) or cumin seeds
1 red chili powder (optional)
Salt To Taste
oil for frying water as required
How to make Gujarati Chakli:
- Cook the mungdal to a paste like consistency .
- In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds.
- Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix.
- Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.
- Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying.
- Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated.
- Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.
- Cool moong dal chakli completely before storing in an airtight container.
