Monday, February 22, 2010

Chora Dal Dhokla / Split Cow Peas Steamed Squares.

I have a big container full of chora dal that I bought from the Indian store mistaking it for urad dal :(
So now I have to come up with ways and means to finish it off in recipes that my kids will eat and enjoy too.
I thought one way is to make dhokla coz my kids love dhokla and next means is to make dosa and idlis coz again my kids love dosas and idlis :)
I usually like to add rava and besan to any kind of dhokla that I make, love the texture that rava gives to dhoklas.

1 cup Chora dal / split cow peas,
2 tbsp besan/chickpea flour,
4 tbsp rava/semolina,
2 tsp sugar,
1 tsp salt,
1/2 tsp haldi/turmeric powder,
1 tsp ginger green chilly paste,
2 tsp oil,
1 tsp Eno fruit salt,
3 tbsp yogurt.

1 tbsp oil,
1 tsp mustard seeds,
1 tsp sesame seeds/til,

Chopped coriander leaves for garnish.

  • Soak dal in water for 4 hours.
  • Drain and grind to a fine paste in blender using the yogurt..
  • In a bowl mix the besan, rava, sugar, salt, turmeric, ginger green chilly paste and then add the chora dal paste and mix well. Add the oil and mix again.
  • Add water (if required)to get the consistency of dhokla batter.
  • Meanwhile get steamer and 2 plates ready.
  • Add Eno to the batter, mix till frothy , immediately pour in the plates and steam on high for 15 minutes.
  • Let cool for 5 minutes. Heat tempering ingredients and pour over the steamed dhokla.
  • Sprinkle with chopped coriander leaves.
  • Cut into desired shapes and serve with chutney or ketchup.

This quantity yielded 2 steamed plates (8 inches in diameter). Can half the quantity or steam in batches.
I used half batch to make ragi dhokla.
Add more ginger green chilly paste if you want a more spicy dhokla.
Omit the turmeric powder to get a white dhokla.
Can heat oil and then add to the batter or can add room temperature oil to the batter, both work fine.

Tuesday, February 16, 2010

Kaarle Bhaaji / Simple Bitter Gourd Stir Fry

Karela is called "kaarley" in konkani. And I am a big fan of karela. I simply love the vegetable in any form.
This is a simple stir fry for everyday meals.

Marinating the karela in tamarind is Ma's tip for reducing the bitterness in karela.
She made karela kappa(fry) and karela bhaaji with tomatoes and potatoes, but she never squeezed the juice out of the karela. She always marinated the cut karela in tamarind pulp for at least 1/2 hour.

2 cups chopped karela(thinly sliced),
1 medium onion sliced,
1 tbsp tamarind pulp,
salt to taste,
1/2 tsp turmeric powder,
1/2 tsp red chilly powder,
pinch of sugar,
2 tsp oil.

  • Apply tamarind to the karela and keep aside for 30 minutes.
  • Heat oil in a pan on medium heat.
  • Add chopped onions and fry till tender and translucent.
  • Add the marinated karela and fry till karela is cooked.
  • Add the salt, chilly powder ,turmeric powder and sugar and stir till everything is mixed well.
    There you go the dish is ready to be savoured with chapati or rice and simple dal.


Increase the red chilly powder if you want more spicy. I personally prefer to taste some of the bitterness in the karela.

If you don't have tamarind then use lemon or lime juice.

Add chopped garlic and ginger for a variation.

Monday, February 8, 2010

Masala Idli / Spiced Steamed Cakes

Made these masala idlis using rava idli batter.


1 tbsp oil,
1/2 tsp mustard seeds,
1/2 tsp cumin seeds,
1 tsp pepper corn powder,
1/2 tsp grated ginger,
1 tbsp cashew nuts(broken into pieces),
pinch of hing,
5-8 curry leaves.

1 tsp Eno powder.

  • Heat oil, add all the tempering ingredients(except the Eno & batter).
  • Add this tempering to the batter. Mix well.
  • Keep a steamer and idli stand ready to steam.
  • Add Eno to the batter, mix well and pour into greased idli molds and steam on high for 15 minutes.
  • Take the idli molds out of the steamer and let cool for 5 minutes.
  • Then unmold and enjoy with chutney or sambhar.


Can add grated carrots or peas to the batter.