Instant Khatta Dhokla / Safed Dhokla

I have already posted the recipe for Khaman Dhokla earlier in my blog. This is another type of dhokla called  Khatta(Sour) Dhokla or Safed(White) Dhokla because of its sour taste and white color.
Traditionally prepared by grinding rice and udad dhall  into a batter and fermenting it overnight.It is steamed the next morning and served with mint chutney.
Here,I am going to post the instant version of this dhokla,which can be prepared in just a matter or 10-15 mins.

Preparation Time : 10 mins
Cooking Time : 20 mins
Serves : 1-2

Khatta Dhokla / Safed Dhokla

Rava Idli | Rave Idli - Karnataka Special

Rava Idli is a speciality of Karnataka,a signature dish invented by the popular restaurant / food chain group MTR (Mavalli Tiffin Rooms ). Rava idli was born sometime during the World War 2 era when there was a shortage of rice.   The popular chain then experimented making idlis using rava/ semolina and thus was invented the yummy and delicious Rava Idli. 

The main ingredient for rava idli is Semolina ,locally known as Rava , Bombay Rava or Sooji .

The rava is roasted to perfection along with seasoning of mustard, green chillies ,curry leaves and mixed with yogurt/curd to prepare a thick batter . Since there is no fermentation involved as in case of traditional idlis ,a raising agent like cooking soda or fruit salt is added to the batter just before steaming. 

To make rava idlis,the  batter is steamed using idli plates and served hot with coconut chutney, sambar or another karnataka special curry Sagu 

A dash of ghee/clarified butter drizzled over the idlis is all the more delicious. 

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 2-3
Jain Version : Skip the ginger and follow the recipe as it is

Ingredients

200 gms / 1 measure  of rava / semolina
1/2 inch Finely chopped/grated  ginger
10-15 curry leaves finely chopped
4-5 green chillies finely chopped
Cilantro / Corriander finely chopped
1.5 measure fresh curd /yogurt
15- 20 Cashew nuts
1 tsp eno fruit salt.

Optional Ingredients
50 gms Green peas  (fresh / frozen ) 
1 carrot finely grated

Tempering

1 tsp Mustard seeds
1 tsp Udad dal / black lentil (dehusked)
1 tsp channa dal / bengal gram
pinch of asafoetida
salt as per taste
4 tbsp cooking oil
1 tbsp ghee / clarified butter

Video recipe link 

Method

• Heat oil in a heavy bottom pan. Add the mustard seeds,once they crackle , add udad dal,channa dal,curry leaves,ginger,green chillies,asafoetida.
• As the lentils start turning a little brown,add the semolina and roast it until the raw flavor of rava is lost.
• The roasted rava will give out a very nice aroma ,take care to see that the rava doesnt turn brown.
• In another pan,heat the ghee and fry the cashew nuts until golden brown.
• Add it to the rava mixture and mix well . Also add salt and allow to cool for about few minutes.
• In the meanwhile,grease the idli moulds and set the idly cooker ready for steaming.
• Beat the yogurt/curd to remove the lumps by adding some water and add this to the rava mixture.
• If you find the batter too thick you can add a little water to get the desired consistency.
• Now add the green peas, grated carrot,cilantro to this batter and mix well.Make sure to squeeze the carrot before you add it,else the batter will turn too watery and might get an orange color from the carrot.
• In case you feel the salt is less,add it accordingly.
• Just before putting the batter onto the moulds,add the eno fruit salt. The moment you add this,you can see the batter bubbling because of the presence of Sodium bi carbonate in the fruit salt.
• Now pour the batter into the moulds and steam for about 8-10 mins.
• Demould and serve hot with ghee and coconut chutney.

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Paneer Tikka

I always have had a liking for the smoked feel of veggies while eating,and have loved eating paneer tikkas and veggie tikkas on skewers in restaurants. My hubby also loves to have them.
Though I wanted to try it at home,I always used to hold myself back for the fear of going wrong and ending up in a bad taste.This time,I made up my mind and gave it a try yesterday.For the first time,it did come out well.I shall now make it frequently with variations and keep posting.
I thought I shouldn't be writing ,but could not resist .

Preparation Time : 45 mins
Cooking time : 30 mins
Serves : 2-3

Paneer Tikka

Nylon Khaman - A savory steamed snack [Gujarat Special]

Think Gujarat, and we are reminded off the lipsmacking food varities and the colorful vibrance . Gujuratis are fun loving and enjoy every single moment  of life with zeal & enthusiasm . 
Their snacks are famous across the length and breadth of India and there will hardly be anyone who would dislike the Khakhras, Dhoklas , Fafda , Jalebi, ghatiya etc .

If you are lucky like me to have been brought up amongst  Gujju families and friends  , you would have definitely experienced their generous hospitality and the love with which one is served when invited of luncheon or dinner . They totally live up to the Indian Motto "Athithi Devo Bhava" meaning " Guests are to be treated like God " 

Khaman and Dhokla are 2 delicacies which will be a part of any Gujurati festive meal . Though the two are often confused to be the same and names used interchangeably there is quite a lot of difference in the ingredients , the preparation method etc. Let us have a look at the difference and then head on to the recipe of Nylon Khaman which was shared with me by my friend Crima . This post is also a big dedication to all my Gujju friends and their dear mommies who sowed the seed for my liking towards this wonderful cuisine.

What is Khaman ?

• Khaman is prepared using gramflour or chickpeas flour known as Besan in India . This is more like an instant version where the gramflour is mixed in water along with semolina, curd, oil , lime juice ,salt and a cake like batter is prepared . To this batter is added cooking soda or fruit salt ( most often used is eno) for immediate fermentation and the batter is steamed to perfection.
• The texture of is very fine and silky as we use gramflour mixed with oil and water, hence the name "NYLON KHAMAN"  and is bright yellow in color.
• Amiri Khaman is another lip smacking delicacy prepared from the Khaman by crumbling the steamed cakes and tempering it with some spices and finally garnished with fresh coconut , corriander and pomegranate arils.  Amiri Khaman recipe is on my blog and you can refer to it by clicking on the name .

What is Dhokla ?

• Dhokla is somewhat similar to South Indian Idli . Rice along with udad dhall & channa dhal are soaked and ground into a battter which is left to ferment for 6 to 8 hrs . Little curd and green chilli paste is added to this fermented batter and then steamed.Finally tempered with mustard seeds , white sesame seeds and red chilli powder . 
• Dhokla is slightly dense as compared to Khaman . 
• Traditional dhoklas are white or cream in color  and also known as Idada or Khatta Dhokla .Khatta means sour , there is a hint of sourness in the batter due to the addition of curds ,hence the name.
• Lot of variations are being prepared in Dhokla off late like Moong dhall dhokla , Millets Dhokla , Peas Dhokla  etc. 

Preparation Time : 15 mins
Cooking Time : 10-12 mins
Serves : 2-3

Complexity : Simple

 

  

Ingredients

 

For the dhokla batter
1 cup chickpea flour/ besan (150 to 160 gms approx)
1 Tbsp  rava/ sooji
1 cup water (I used a little more than ¾ cup but a little less than 1 cup)
Juice of a lemon
4 to 5 tbsp curd/yogurt (beat well)
1 Tbsp oil
ginger green chilli paste [ use only green chilli paste for Jain version ]
2 tsp sugar
1/2 tsp red chilli powder
Salt
1 tsp Eno fruit salt

For the tempering:
2 Tbsp oil
1-2 tsp mustard seeds
A pinch of asafoetida
2 green chillies, finely chopped
4-5 curry leaves, chopped
2 tsp sugar
Juice of a lemon

For garnishing:
2-3 Tbsp chopped coriander leaves

2-3 tsp fresh grated coconut [optional]

 

Method

 

Batter Preparation

• Combine the chickpea flour, semolina, lemon juice, oil, ginger green chilli paste, sugar, chilli powder and salt in a bowl. Add enough water to make a smooth and lump-free batter.
• Batter should be close to dropping consistency almost like dosa batter.
• Just before steam cooking the batter, add the Eno fruit salt and mix well.

How to steam the Khaman?

Cooker / Stove top Method

• Add 2 cups of water to a cooker pot or a wide vessel and bring it to a boil , this is how to ready the steamer.
• Grease a cake mould or any stainless steel container and fill in the batter to a little over 1/2 .We have to leave space as the batter will rise up on steaming.
• Tap the mould before placing into the steamer to remove any trapped air bubbles.
• Place the container into the steamer and  cover it .Steam the batter for 15-20 minutes. Donot use the pressure cooker's weight / whistle if you are using the cooker pan for steaming.
• Insert a tooth pick to check if the khaman is cooked properly. The tooth pick must come out clean. 
• Allow it cool for a few mins and then unmould it. If you try to unmould while it is hot , the khaman will crumble and you won't be able to make slices.

Microwave recipe.

• Grease a microwave safe container and pour the batter onto it and cook for 5-8 mins.   
• The container must be like a rectangular or squarish cake tin . If you don't have , use a round container.
  
• Use a microwave safe lid available please cover the box or the tray with the lid while baking so that the corners don't turn out to be rough and dry. 

 Serving Suggestions

• While the batter is cooking, get the sugar solution ready. Heat the oil in a small pan, add the mustard seeds,asafoetida and let the seeds pop.  
• Add the curry leaves and chopped green chillies and turn off the heat. 
• Once the dhokla is ready (a toothpick inserted should come out clean when it’s done), poke a few holes all over the surface of it and pour the sugar solution all over the steamed cake while it is still warm.Cool for a bit, cut into wedges and garnish with coriander leaves and grated coconut if using.  I don't use grated coconut as no one likes that on khaman.
• Serve along with  mint chutney and date tamarind chutney . Also fried green chillies with salt are served .

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Vegetable Uthappam

Uthappam is a dosa like dish made using fermented batter. Unlike dosa,uthappam is a thick pan cake like preparation with various toppings such as onions,tomatoes,carrots,peas etc.

Vegetable Uthappam

Bombay Tawa Pulao | Mumbai Tawa Pulav

Tawa Pulav is a popular street food from Bombay . There will be hardly any pav bhaji stall that doesnt sell tawa pulao. It is prepared on the same huge tawa as pav bhaji. Some even call it Pavbhaji Pulao.

Tawa pulav is made using just basic vegetables like tomatoes,onions,capsicum and fresh peas and cooked with butter in flavorful pavbhaji masala.

A masala is prepared in butter with lots of corriander and pre cooked basmati rice is mixed with this aromatic and delicious masala and cooked on the hot griddle .

Served with chilled raita and roasted papads it makes a complete meal by itself. 

If there is left over pavbhaji masala ,the same can be used to make a flavorful tawa pulao at home. I intentionally make some extra bhaji  when making Pav Bhaji for dinner  ,so we can enjoy hot and flavorful tawa pulao the next day for lunch .

While making at home,we can use an iron kadai or a wok to get the same taste as the street side vendor. If you have a huge tawa you can also make tawa pulao on it. 

Tawa pulao can also be made Jain and Vegan friendly. To serve your Jain friends,skip the onions,garlic and make it the same way and for your vegan and lactose intolerant friends,skip the butter and follow the same recipe. 

Make this flavorful tawa pulao for your next get together or party at home ,and trust me all your friends Will go gaga over this and the entire tray will be polished .

I have updated this post from 2013 with some extra information about making this recipe vegan friendly  and better pictures from the old immature ones which had no proper focus or lighting.  From 2013 to 2025 ,I have come a long way in terms of food photography and I still feel there is a lot of room for improvement. 

Pinterest link 

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Preparation Time : 15-20 mins
Cooking Time : 45 mins
Serves : 2 to 3

Ingredients 
1 cup basmati rice  
1 Green Bell Pepper / Capsicum  -chopped
1 Onion - chopped
1 Tomato - chopped
1 cup green peas (frozen / fresh )
1 tbsp pav bhaji masala 
1 tsp chilli powder
1 tsp turmeric
1 tsp ginger garlic paste
Oil / Butter
Salt
Lots of fresh corriander 

Method

• Cook the rice in a pressure cooker and keep aside. It has to be well cooked but fluffy . Donot over cook as the rice has to be grainy and not mushy.
• Heat  Oil or butter in a heavy bottomed vessel.
• Add chopped onions and saute till light pink.Add in the tomatoes and saute till it loses the raw smell.
• Add ginger garlic paste,turmeric,chilli powder ,capsicum and saute well.
• Add the salt and pav bhaji masala and mix well.
• Now add the peas and saute well till all of them mix well with the masala.
• If you desire a little more spice,you can add the masala accordingly.
• Sprinkle a little water and close the lid and let the mixture cook well for about 8-10 mins.
• In the mean while,spread the cooked rice on a plate and drizzle a little oil over it and allow the steam to escape from the rice.
• Once the masala gets cooked,add the rice slowly and mix well with the ,masala gravy.
• If you feel salt is less,sprinkle a little more salt.
• Garnish with fresh corriander leaves.
• Serve with roasted papad and raita