Dudhi Dhokla / Dudhi Muthia

Time 10 min

Ingredients

Dudhi 1 cup peeled and grated

Wheat flour 1/2 cup

Chickpeas flour 1/2 cup

Semolina 2 tsbp

Grated ginger 1/2 tsp

Chopped green chilies 2

Baking soda 1/4 tsp

Lemon juice 1/2 tsp

Sugar 1/4 tsp

Seasoning

Curry leaves 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Sesame seeds 1/4 tsp

Pinch of Asafoetida

Oil 1 tsp

Green chilies 2 cut into pieces

Little Salt 

Method

Mix all ingredients. You need not to add water because grated dudhi contains moisture. For precaution u can squeeze gently dudhi to remove little water. Keep water separately if you need to make dough then use this only.

Then in greased plate make layer of this mixture. Steam for 15 min. Allow it to cool.

Heat oil in pan, add mustard, cumin, asafoetida, curry leaves, green chilies, sesame. Mustard seeds will pop out. To this add cut pieces of dhokla. Mix well. Cook for another 2 min. Garnish with coriander and serve.

Methi Khakhra

Time 25 Min

Ingredients

Wheat flour  2 cups
Methi (Washed and Chopped) 1/2 cup
Carom seeds 1/2 tsp
Cumin coriander powder 1/2 tsp
Chili powder 1/2 tsp
Salt to taste
Sugar to taste
two pinch of Black salt
pinch of asafoetida
Oil 4-5 tsp

Wheat flour 1/4 cup for dusting

Iron Tava

Method
Mix all ingredients in a mixing bowl, Knead the dough soft by adding sufficient water. Keep it aside for 15-20 min. 
Then make 9 -10 portions of dough of 1.5 inch in size. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make thin chapati of size 10-12 inch in size. First roast each khakhra till it is becomes little brown in colour. Keep it aside. Then make bunch of 5 khakhra and roast on tava by placing small size pressure cooker (preferably 1-5 to 2 lit) on the top of the bunch. Just roast by moving cooker in circular manner. After every 1 min remove khakhra facing tava, now it should be placed on top facing pressure cooker, each khakhra should be roasted in this way on medium flame, with very fast movement. Otherwise khakhra will get stick to each other. Remember to roast khakhra on both sides, that is why it becomes very thin and crispy. Apply ghee on khakhra and sprinkle jiralu powder and serve.

Other Method
Put on thick gloves one over the other on your hand. Then make two bunch of chapatis and then move and press your hand wearing gloves in circular fashion on both sides of chapatis so that it becomes crispy. In this way you can roast 10 khakhra in 5 min only.

Sadha / Plain Khakhra

Time 25 Min

Ingredients

Wheat flour  2 cups
Carom seeds 1/2 tsp
Cumin seeds 1/2 tsp
Salt to taste
Pinch of Black salt
Oil 4-5 tsp

Wheat flour 1/4 cup for dusting

Iron Tava

Method
Mix all ingredients in a mixing bowl, Knead the dough soft by adding sufficient water. Keep it aside for 15-20 min. 
Then make 9 -10 portions of dough of 1.5 inch in size. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make thin chapati of size 10-12 inch in size. First roast each khakhra till it is becomes little brown in colour. Keep it aside. Then make bunch of 5 khakhra and roast on tava by placing small size pressure cooker (preferably 1-5 to 2 lit) on the top of the bunch. Just roast by moving cooker in circular manner. After every 1 min remove khakhra facing tava, now it should be placed on top facing pressure cooker, each khakhra should be roasted in this way on medium flame, with very fast movement. Otherwise khakhra will get stick to each other. Remember to roast khakhra on both sides, that is why it becomes very thin and crispy. Apply ghee on khakhra and sprinkle jiralu powder and serve.

Amiri Khaman

Time 20 min

Ingredients

Chickpeas / Chana daal 1 cup

Pomegranate seeds 1/2 cup

Garlic cloves 3

Ginger 1/2 inch

Green chilies 2-3

Coriander 1 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/2 tsp

Turmeric powder 1/4 tsp

Eno 1 tsp

Oil 1 tsp

Salt to taste
Coriander and nylon sev for garnishing

Method

Soak chana daal in water along with 1/4 tsp cumin seeds for 2 hrs. Remove water then grind chana daal, garlic, ginger, green chilies, turmeric powder, coriander, salt into a coarse paste.

It will look like idli batter. Add eno to this batter. Mix well. Apply oil to steamer/idli patra. Pour the batter steam for 15 min. Then remove from idli patra, crush the idlis. In kadai heat 1 tsp oil add mustard seeds, cumin seeds and and pinch of asafoetida. Pour this on crushed idlis. Mix well. Now add pomegranate mix well. Garnish with coriander and sev. Serve.