Dhokla

I had tried dhokla (Urmila aunty used to do this and I got inspired to do this from her) couple of times in the past and it never came out well. I wanted to try this again and this time it turned out pretty good with all the learnings from my previous attempts. This Gujarati special may not be liked by everyone at the first go; you actually need to develop a taste for it. This is a gram flour idly or steamed gram flour cake  in simple sense.

Ingredients:
1. Besan
2. Eno salt
3. Salt
4. Ginger & chilli paste
5. Lemon juice
6. Grated coconut
7. Coriander
8. Oil
9. Sesame seeds
10. Thil
11. Curry leaves
12. Green chillies
13. Hing
14. Carrot grated

Method:

• Mix besan, lemon juice, salt and water into batter of idly consistency and keep aside
• Prepare idly plates, add eno to batter with a little water; once it starts bubbling, immediately pour into idly plates and steam like you do for idlies
• Once done cut it into squares and arrange in a tray
• Season with sesame seeds, green chillies, hing, curry leaves and thil and add a ladle of water to seasoning. Now pour it over the dhoklas.
• For garnishing sprinkle grated coconut and carrot over that and serve with pudina/coriander chutney


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Matri

Though matri is a common snack in north India all round the year, during Diwali every other household prepares this crispy, flat, round, deep fried savory either bland or spiced. Matri is traditionally prepared from maida but due to its glutenous nature wheat flour and bengal gram flour are also used. One can see in the market galis of Delhi, the displayed tins of several variants of matris outside the shops. People buy it like groceries in kilos as matris have a very long shelf life; customers pick their choice by tasting them for spice and breaking them to ensure freshness.

Ingredients:

1. Maida – 1 cup
2. Atta – 1/2 cup
3. Salt as per taste
4. Baking Soda – 1tsp
5. Carom seeds – 1 tbsp
6. Ghee – 2 spoon
7. Oil for frying

Method:

Step 1: Add all said ingredients except oil and mix into a soft but stiff dough with warm water.
Step 2: Leave the dough to sit aside for 30 minutes.
Step 3: Roll into large roti like circles not too thin and prick with a fork on the surface of circles, this prevents matries from puffing.
Step 4: Cut them into small circles with a bottle lid or cookie cutter.
Step 5: Deep fry them in simmered stove to get crispy matris. Crispier the matri, longer its shelf life. Let it cool down before stocking in air tight containers.
Step 6: Serve with pickles or salsa or raita along with hot tea.

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Gobi Muthiya

Gobi muthia is a Gujrathi tiffin item prepared with cabbage. Muthias are generally steamed though they can be deep fried for crispy snacks. We get to enjoy the cholesterol lowering benefits and cancer prevention properties that are obtained only on steam cooking cabbage. This is an appetizing dish for those who do not like cabbage very much.

Ingredients:

1. Cabbage – 1/2 head
2. Bengal gram flour – 2 tbsp
3. Ginger – 1 tsp grated
4. Fennel seeds powder – 1/2 tsp
5. Cumin powder- 1 tsp
6. Green Chillies – 1/2 tbsp finely chopped
7. Coriander – 1 tbsp chopped
8. Oil as required
9. Mustard seeds – 1 tsp
10. Seasame seeds – 1/2 tbsp
10. Asafoetida – 1 pinch
11. Curry leaves – 1 sprig

Method:

Step 1: Wash and chop cabbage;  sprinkle some salt over it and keep it closed for 10 minutes. This leaves out water and makes the cabbage soft.
Step 2: Mix the flour to give binding to the dough.
Step 3: Add chopped chilies, cumin powder, fennel seeds powder, ginger and coriander and mix the dough well. Add few drops of water if required to get it to a moldable consistency.
Step 4: This dough can be rolled into small oblong shapes and steamed in steamers or idli cookers.
Step 5: To season the steamed muthias: Chop the muthias into bite sized portions; heat oil, splutter mustard seeds, seasame seeds, asafoetida, curry leaves and toss the muthia pieces into the tempering.
Step 6: Garnish with coriander and serve hot plain or with green chutney.

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