Category: Steamed delicacies

Split Bengal Gram Dhokla With Spinach And Fenugreek Leaves

SPLIT BENGAL GRAM DHOKLA WITH SPINACH AND FENUGREEK LEAVES

Hello everyone. Welcome back to my cooking corner again. Today I am going to share a recipe of Split Bengal Gram dhokla With Spinach And Fenugreek Leaves. Earlier dhoklas were a predominantly Gujrati snack idea but now with time, it has become a favorite healthy snack recipe of entire India. It is made with different ingredients. We can make dhoklas from maize flour, semolina, etc. The most common one is made from besan. I have today made it with chana dal and added healthy greens to it. I generally give preference to making healthier food and sharing the same with you. So guys if you haven’t tried this healthy recipe yet, give it a try, comment and share feedback with me. So let’s start with the recipe…

Ingredients:-For the dhokla

  1. Split Bengal Gram(Chana Dal)-250 gms
  2. Spinach-50 gms
  3. Fenugreek Leaves-25 gms
  4. Asafoetida-A pinch
  5. Ginger-1 tbsp
  6. Green Chillies-3
  7. Eno Fruit Salt-1 tsp
  8. Salt-According to taste

For the tempering;-

  1. Black Mustard or Rai-1 tsp
  2. Curry leaves-5
  3. Green Chillies-3
  4. Vegetable Oil-1 tbsp

STEPS

Step 1

B612_20191214_141437_514.jpgWash and soak the split Bengal gram or chana dal overnight. Wash and chop the spinach and fenugreek leaves. Chop roughly the ginger and green chilies.

Step 2

In a grinder add the dal, spinach, fenugreek leaves, ginger, green chilies and grind it to a fine paste.

Step 3

Now take the dal out in a bowl and add salt and asafoetida to it. Mix well. Next, add the eno fruit salt in the dal paste. Squeeze half teaspoon of lemon juice in it. Mix again.

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Now steam the batter in a steamer for 25-30 minutes. After it is cooled cut into pieces.

STEP 5

Take a pan and add all the tempering ingredients in it. Now garnish the dhokla with the tempering. You can also add some grated fresh coconut to the dhoklas but it is optional.

Our Split Bengal Gram Dhokla With Spinach And Fenugreek Leaves is done. Serve it with the green chutney.

Curd And Coriander Mint Chutney

Ingredients:-

  1. Fresh Green Coriander-100 gms
  2. Mint-50 gms
  3. Onion-1
  4. Green Chillies-2
  5. Raw Peanuts-6
  6. Crushed Garlic-1 tsp
  7. Curd-2 tbsp
  8. Salt-According to taste
  9. Water-For grinding

STEPS

Step 1

Wash and roughly chop the coriander and mint leaves. In a grinder, add the coriander, mint, chopped onion, raw peanuts, green chilies, crushed garlic, salt, and water and grind everything to a fine paste. Take it out in a bowl and keep aside. Add 2 tbsp of fresh curd in the chutney.

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Our Green Chutney is done. Serve it with the dhoklas.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

 

 

 

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Steamed Panir And Carrot Balls

STEAMED PANIR AND CARROT BALLS

Hello, and welcome to my cooking corner again. Sorry for the late post because I was down with viral fever. Today I am going to share a simple, healthy, steamed dish of panir with carrot. It is a snack recipe and you can make it in a jiffy whenever you want. It goes well with salads or any dip. So let’s start with the recipe—

Ingredients:-

  1. Panir(cottage cheese)-100 gms
  2. Carrot(grated)-1
  3. Onion-1
  4. Coconut(grated)-2 tsp
  5. Green Chilly Paste-1/2 tsp
  6. Cornflour-2 tsp
  7. Asafoetida-A pinch
  8. Garam Masala-1/2 tsp
  9. Salt-According to taste
  10. Sugar-1/3 tsp
  11. Freshly chopped coriander-1 tsp
  12. Oil-For shallow frying

For the tempering:-

  1. Black Mustard-1/3tsp
  2. Green Chilly-3
  3. Curry Leaves-A few
  4. Oil-1 tsp

STEPS

Step 1

Wash, peel and grate the carrot. Grate the panir. Chop the onion finely. Now mix panir, carrot, onion and green chilly paste, cornflour, grated coconut, asafoetida,garam masala  salt, chopped coriander and a pinch of sugar in a bowl and knead to a dough.

Step 2

Make balls from the dough and steam it in a steamer. When its done transfer to a plate and heat a pan. Shallow fry the balls till brown. Now, heat the pan again and add the tempering ingredients in it. When it splutters, add the panir balls.

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Our Steamed Panir And Carrot Balls are done. Serve with a sauce or dip of your choice. Here I have done so with mustard sauce.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!