Tuesday, 4 August 2015

Classic Dhokla, Schezwan Vegetable Dhokla and Vattayappam with a twist

These 3 healthy quick snack recipes are a twist from classic recipes of India made from the same basic key ingredients... Lapsi and Suji.  Do try out at home....
Suji and Lapsi Batter
2 cups Lapsi ( broken wheat)
2 cups Suji
1 cups butter milk or more to make a thick batter
2 tsp soda bi carb or yeast or Eno
Wash the Lapsi and soak it in water for 2 to 3 hours. Then throw the water in which the  Lapsi was soaked. Now put all the ingredients except for the salt and soda bi carb or yeast or Eno in the grinder and grind it into a fine paste. Take the batter out of the grinder and if required add more butter milk to get a thick consistently. Add soda bi carb or Eno or yeast as desire. If yeast is added then add the yeast in 1/4 cup of Luke warm water with 1 tsp sugar and keep it for 10 minutes for rising. Then add the yeast water to the batter. Let the batter stand for 30 minutes to an hour.
This batter is the base for the 3 following recipes. Divided the batter into 3 parts.
Classic Dhokla
1 part of the batter
1/2 tsp grated ginger
1/2 tsp chilli paste
Salt to taste
1/2 tsp chilli powder
1/2 tsp roasted cumin powder
1 tsp oil
1 pinch of hing
1/2 tsp mustard seeds
5 to 6 curry leaves
4 tbsp water
1/2 tsp sugar
Coriander leaves chopped for garnishing
Add ginger, salt and chilli paste to the batter. Grease the dhokla plates and fill 1/2 of the dhokla plates with the batter. Sprinkle chilli powder and roasted cumin powder and steam the dhoklas. Check the dhokla with the help of the tooth pick. If done the tooth pick will come out smoothly. Take the dhokla out of the steamer and cool it. Now take oil in a small vessel and add mustard seeds. Once the mustard seeds starts to crackle add hing, curry leaves and sugar. Keep it for a minute and add water and let it bubble. Now add the tadka on the dhokla and garnish with coriander leaves. Cut it in to square or diamond shapes and serve it with green coriander chutney.
Schezwan Vegetable Dhokla
1 part of the batter
1 tsp oil
Salt to taste
1/2 pepper powder
1/2 tsp soya sauce
1 tbsp Schezwan sauce
1 onion sliced
1/2 small capsicum slice
1/2 tsp garlic crushed
1/4 cup cabbage sliced
1 tbsp carrot sliced
1/4 cup spring onion chopped
Coriander leaves and spring onions for garnishing
Take the batter and add salt as required. Take a pan and add oil. Add crushed garlic and sauté for a minute. Add all the sliced vegetables. Add the soya and the Schezwan sauce. Sauté the vegetables for 2 to 3 minutes. Add the chopped  spring onions the vegetables and keep it aside. Now grease the dhokla   plate and fill 1/4 of the plate with the batter. Half steam the batter. Once half steamed and the top of the batter has harden spread the vegetables on the batter. Now fill the rest of the plate with the rest of the batter and sprinkle pepper powder on top. Put the plate back into the steamer and steam the dhokla till done. Take it out from the steamer and garnish it with coriander leaves and chopped spring onions. Let the dhokla cool and then cut into shapes as desire.
Vattayappam with a twist
1 part of the batter
1/2 cup desiccated coconut
Sugar as per the sweetness required
1/2 tsp salt
1 tbsp broken kaju
1 tbsp raisins
1 mashed banana
1/2 tsp cardamom powder
1 tbsp Saffron syrup
1 banana sliced for decoration
1/2 tsp ghee
Take the batter and add all the ingredients except Saffron syrup and sliced banana. Mix the batter well. Now grease the plate with ghee and add the batter. Steam the batter till done. Take the plate out of the steamer. Cool the Vattayappam. Garnish it with Saffron syrup and sliced banana.

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