All posts by Nisha Madhulika

Ghevar Recipe – How to make Ghevar at home?

Ghevar Recipe – How to make Ghevar at home?

Ghevar is a special sweet for the festival of Sawan and Rakhsha Bandhan. Being an Indian resident we can find Ghevar everywhere in the market during these festivals, but people who stay in foreign countries are not able to find it so easily. The good news is that you can easily make it at home and surprise your family members. So lets make Ghevar Sweet today at home.

Have you seen Ghevar getting made in any sweet shop? We require a special pan with good density to make Ghevar. It should be approximately 12 inch deep and 7-8 inch broad. The Ghevar is put into these pans filled with ghee and fried. But you need not worry about it, as it is possible to make Ghevar in any regular pan also.

Directions

Getting ready:

Sieve refined flour in a bowl.

ghevar

Peel the green cardamom. Crush its seeds to make a fine powder.

ghevarMaking:

Take a big bowl and pour ghee to it followed by 8-10 ice cubes. Whisk them together until ghee converts into cream like consistency. When the butter becomes somewhat like cream then remove the ice cubes and again whisk the butter till it turns smooth.

ghevar

When ghee becomes smooth like cream then add refined flour and milk to it. Whisk everything together till it becomes smooth. Now add water in small portions and whisk until the lumps dissolves completely. Smooth batter is now ready with flowing consistency. Now add lemon juice and mix it well.

ghevar

 

Heat enough ghee in a wok to fry ghevar. Ghee should be piping hot. Pour a spoonful of batter into the hot ghee. Batter will splatter into the ghee then again pour some batter in thin stream into it. Make the ghevar as thick as desired.

ghevar

 

Press the ghevar slightly so that it gets immersed in ghee completely. Let it fry for a while until it becomes golden brown in color.

ghevar

 

Drain out the fried ghevar with a thin stick on a bowl placed over a plate so that the ghee seeps out in the bowl. Handle the ghevar with care because they are very delicate. Similarly, prepare all the ghevar until the batter is utilized completely.

ghevar

To make sugar syrup, heat a vessel with 2 cups of sugar and 1 cup of water. Let the sugar dissolve completely. After that add some milk into it so that it becomes clean. Using a spoon remove the impurities layered on the top of the syrup.

ghevar

To check the syrup, take few drops of it in a bowl. Let it cool off. Stick some syrup between index finger and thumb and stretch them apart. If two strands appear between the fingers then syrup is ready. Sugar syrup of two thread consistency is now ready.

ghevar

Turn off the flame and place the vessel on wire rack. Add green cardamom powder into the syrup. Mix it well. Let the syrup cool down for a while. Use it later.

ghevar

Place a ghevar on the top of a bowl placed over a plate. Drizzle sugar syrup gently on the top of the ghevar with the help of a spoon. After applying the syrup all over the ghevar, transfer it to a plate. Likewise, prepare all the ghevar and stack them on a plate.

ghevarServing:

Take generous amount of rabri and spread an even and thin layer on the top of a ghevar. Sprinkle some sliced pistachios and saffron strands on it. Press them gently with a spoon. Serve this crisp, delectable and mouth-watering ghevar as it is and enjoy!

ghevarSuggestions

  • The vessel you are using for making ghevar should be deep and thick bottom vessel. When ghevar batter is poured in the ghee it splatters so if you use shallow vessel then ghee will spill out of the vessel.
  • You can garnish it with sliced almonds or cardamom powder.
  • Measure the ingredients properly while preparing the batter. Mix everything really well until the batter becomes smooth like cream.

Ghevar Recipe - How to make Ghevar at home? ghevar
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups (250 grams)
  • Ghee – ¼ cup (50 grams)
  • Milk – ¼ cup (50 grams)
  • Ghee – for frying
  • Lemon juice – 1 tsp
  • Sugar – 2 cups
  • Green cardamom - 4
Instructions
  1. Sieve refined flour in a bowl.
  2. Peel the green cardamom. Crush its seeds to make a fine powder.
  3. Take a big bowl and pour ghee to it followed by 8-10 ice cubes. Whisk them together until ghee converts into cream like consistency.
  4. When ghee becomes smooth like cream then add refined flour and milk to it. Whisk everything together till it becomes smooth. Now add water in small portions and whisk until the lumps dissolves completely. Now add lemon juice and mix it well.
  5. Heat enough ghee in a wok to fry ghevar. Ghee should be piping hot. Pour a spoonful of batter into the hot ghee.
  6. Press the ghevar slightly so that it gets immersed in ghee completely. Let it fry for a while until it becomes golden brown in color.
  7. Drain out the fried ghevar with a thin stick on a bowl placed over a plate. Similarly, prepare all the ghevar until the batter is utilized completely.
  8. To make sugar syrup, heat a vessel with 2 cups of sugar and 1 cup of water. Let the sugar dissolve completely. After that add some milk into it so that it becomes clean. Using a spoon remove the impurities layered on the top of the syrup.
  9. Sugar syrup of two thread consistency is now ready. Turn off the flame . Add green cardamom powder into the syrup. Mix it well.
  10. Place a ghevar on the top of a bowl placed over a plate. Drizzle sugar syrup gently on the top of the ghevar with the help of a spoon.
  11. Take generous amount of rabri and spread an even and thin layer on the top of a ghevar. Sprinkle some sliced pistachios and saffron strands on it. Serve this crisp, delectable and mouth-watering ghevar as it is and enjoy!

 

Dahi Papdi Chaat Recipe – Papri Chaat Recipe – How to make Papdi Chaat

Dahi Papdi Chaat Recipe – Papri Chaat Recipe – How to make Papdi Chaat

Dahi Papdi Chaat is one of the special recipe of North India. It is extremely tasty. Chandni Chowk’s papdi in Delhi is world famous. It can be found on the stalls in the market and also in some special shops. But no one can beat the taste of homemade chaat papdi. It is prepared with few ingredients moong lentil, potato, curd, refined flour and few aromatic Indian spices.

You can make dahi papdi for any special occasion or whenever you want to have spicy-tangy padhi chaat.  Everyone will like it for sure. So, definitely try out this recipe with easy to follow step-by-step instructions any enjoy with your family and friends.

Directions

Getting ready:

Wash and soak moong lentils for 2 hours into water. Drain excess water and make a coarse paste of it.

dahi papdi chaat

Take a cup of curd and whisk it until it becomes smooth. Mix black salt and sugar into the curd and mix well.

dahi papdi chaatMaking:

To make small papdi, take refined flour in a big mixing bowl along with salt, cumin seeds and oil. Mix everything really well. Add water in small portions and knead stiff dough as required for making pooris. To knead this much of flour, ¼ cup of water is required. Cover the dough and keep it aside for 15-20 minutes to set. After that, prepare the papdis.

dahi papdi chaat

Meanwhile, make moong lentils pakodi. Whisk moong lentils paste continuously for 3-4 minutes until it becomes fluffy. This way the pakodis will become soft and spongy.

dahi papdi chaat

Heat some oil in a wok. Pinch some amount from the lentil paste with hand and drop it into the hot oil. Drop the pakodis as many as possible into the wok. Don’t crowd the oil.

dahi papdi chaat

When the pakodis start floating on the oil then flip the sides. Keep frying until they become golden-brown in colour from all the sides. Lift the pakodis on the slotted ladle and hold it against the wok to drain the excess oil. Take them out on kitchen paper towel.

dahi papdi chaat

Take 3 cups of water into a bowl along with 1 tsp salt. Mix and dissolve the salt well into the water. Drop the pakodis into the water and soak it for 15-20 minutes until it absorbs the water completely. After that, use them.

dahi papdi chaat

Pakodis are now ready and dough is set as well. Now make the papdis. Knead the dough again to make it smooth. Divide the dough into 2 equal halves. Roll them in your hands and make them smooth. Flatten a dough ball with hand and place it on rolling board. Roll the dough ball using the rolling pin into a thick chapatti. It should be thicker than a parantha.

dahi papdi chaat

Take the lid of a bottle to cut the papdi pieces. Keep the lid on the rolled chapatti and press it firmly using the back of your palm. Remove the extra dough and use it further for making the papdis. Likewise, prepare the papdis.

dahi papdi chaat

Now take another dough ball and divide it into small balls. Roll each dough ball into thin papdis individually with the help of the rolling pin. Poke the fork 2-3 times on the upper side of the papdi and do the same on the other side as well. Likewise, prepare each papdi and place them on a plate. Papdis are now ready to fry.

dahi papdi chaat

Heat enough oil in a wok to deep fry the papdis. Oil should be medium hot. Keep the flame medium-low. Drop as many as papdis possible into the oil. Don’t crowd the oil.

dahi papdi chaat

When the papdis starts floating on the oil that means it is fried from beneath then flip its side. Fry them until they become golden-brown in colour.

dahi papdi chaat

After that, drain out them on kitchen paper towel to remove excess oil. Similarly, prepare all the papdis. Papdis are now ready.

dahi papdi chaatServing:

Take a serving plate, take 3-4 moong lentil pakodis from water and squeeze them to drain the extra water. Place them on the serving plate.

dahi papdi chaat

Take 2 papdis and crush it in your hand and add it to the pakodis. Now add 5-6 tsp of curd to it.

dahi papdi chaat

Top it up with 1 tsp of sweet chutney and 1 tsp of green chutney. Then sprinkle a pinch of red chilly powder, chaat masala powder, roasted cumin powder and salt.

dahi papdi chaat

Then garnish it with some pomegranate seeds. Then again pour little curd on it and top it up with roasted cumin powder, pomegranate seeds, salt and sweet chutney.

dahi papdi chaatSuggestions

  • If you want them you can add chopped boiled potatoes and boiled chickpea on it.

Dahi Papdi Chaat Recipe - Papri Chaat Recipe - How to make Papdi Chaat dahi papdi chaat
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Small papdi - 1 bowl (fried)
  • Moong lentils Pakodi - 1 bowl (fried)
  • Potato - 2 bowls (boiled)
  • Curd - 500 grams
  • Salt - ½ tsp or according to the taste
  • Roasted cumin seeds - 2 tsp
  • Chat Masala - 1 tea spoon
  • Sweet chutney - 1 small bowl
  • Green chutney - 1 small bowl
  • Coriander leaves - 2 tbsp
Instructions
  1. Sieve refined flour in a bowl.
  2. Wash and soak moong lentils for 2 hours into water. Drain excess water and make a coarse paste of it.
  3. Take a cup of curd and whisk it until it becomes smooth.
  4. Peel pomegranate and keep its seeds in a bowl.
  5. To make small papdi, take refined flour in a big mixing bowl along with salt, cumin seeds and oil. Mix everything really well.
  6. Add water in small portions and knead stiff dough as required for making pooris. To knead this much of flour, ¼ cup of water is required.
  7. Cover the dough and keep it aside for 15-20 minutes to set. After that, prepare the papdis.
  8. Meanwhile, make moong lentils pakodi. Whisk moong lentils paste continuously for 3-4 minutes until it becomes fluffy. This way the pakodis will become soft and spongy.
  9. Heat some oil in a wok. Pinch some amount from the lentil paste with hand and drop it into the hot oil. Drop the pakodis as many as possible into the wok. Don’t crowd the oil.
  10. When the pakodis start floating on the oil then flip the sides. Keep frying until they become golden-brown in colour from all the sides.
  11. Lift the pakodis on the slotted ladle and hold it against the wok to drain the excess oil. Take them out on kitchen paper towel.
  12. Take 3 cups of water into a bowl along with 1 tsp salt. Mix and dissolve the salt well into the water.
  13. Drop the pakodis into the water and soak it for 15-20 minutes until it absorbs the water completely. After that, use them.
  14. Pakodis are now ready and dough is set as well. Now make the papdis. Knead the dough again to make it smooth.
  15. Divide the dough into 2 equal halves. Roll them in your hands and make them smooth.
  16. Flatten a dough ball with hand and place it on rolling board. Roll the dough ball using the rolling pin into a thick chapatti. It should be thicker than a parantha.
  17. Take the lid of a bottle to cut the papdi pieces. Keep the lid on the rolled chapatti and press it firmly using the back of your palm.
  18. Remove the extra dough and use it further for making the papdis. Likewise, prepare the papdis.
  19. Now take another dough ball and divide it into small balls.
  20. Roll each dough ball into thin papdis individually with the help of the rolling pin..
  21. Poke the fork 2-3 times on the upper side of the papdi and do the same on the other side as well.
  22. Likewise, prepare each papdi and place them on a plate. Papdis are now ready to fry.
  23. Heat enough oil in a wok to deep fry the papdis. Oil should be medium hot. Keep the flame medium-low.
  24. Drop as many as papdis possible into the oil. Don’t crowd the oil.
  25. When the papdis starts floating on the oil that means it is fried from beneath then flip its side. Fry them until they become golden-brown in colour.
  26. After that, drain out them on kitchen paper towel to remove excess oil. Similarly, prepare all the papdis. Papdis are now ready.
  27. Mix black salt and sugar into the curd and mix well.
  28. Take a serving plate, take 3-4 moong lentil pakodis from water and squeeze them to drain the extra water.
  29. Place them on the serving plate.
  30. Take 2 papdis and crush it in your hand and add it to the pakodis.
  31. Now add 5-6 tsp of curd to it.
  32. Top it up with 1 tsp of sweet chutney and 1 tsp of green chutney.
  33. Then sprinkle a pinch of red chilly powder, chaat masala powder, roasted cumin powder and salt.
  34. Then garnish it with some pomegranate seeds. Then again pour little curd on it and top it up with roasted cumin powder, pomegranate seeds, salt and sweet chutney.

 

Pav bhaji masala – Pav Bhaji masala powder

Pav bhaji masala enhances the taste of any sabzi or dish to which it is added. It is full of aromatic Indian spices like fennel seeds, cumin seeds, dry red chilly, brown cardamom, black peppercorns, ginger powder, dry pomegranate seeds, carom seeds, jai phal, cloves, cinnamon stick and many more. This pav bhaji masala recipe is an authentic masala recipe for pav bhaji.

Pav bhaji masala is used not only in pav bhaji but it is an integrated ingredient of tawa pulao as well. This masala is very easy to prepare at home. Prepare this pav bhaji masala and store it in an air-tight container and use it for months. Try out this recipe of pav bhaji masala with this easy to follow step-by-step instructions.

Directions

Making:

Heat a pan and add coriander seeds, cumin seeds, fennel seeds, dry red chilly, brown cardamom, cinnamon stick, black peppercorns, cloves, pomegranate seeds and carom seeds into it. Dry roast all the spices until they turn fragrant.

Transfer them on a plate. Allow them to cool down completely.

Place all the roasted spices and other spices into a mixer jar. Churn everything together to make a fine powder of it. Don’t remove the lid all of sudden. Open it after a minute or so otherwise spice may enter into your eyes.

Strain the ground spices through a sieve. Transfer it to a plate. Pav bhaji masala is now ready.

Serving:

Prepare pav bhaji, tava pulao with this spicy and aromatic pav bhaji masala or add it to any curry or gravy to enhance its flavour. Store this pav bhaji masala in an air-tight container and use it for about 6 months.

  • For 150 grams
  • Time- 25 minutes

Pav bhaji masala - Pav Bhaji masala powder pav bhaji masala
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Coriander seeds – 8 tbsp (25 grams)
  • Cumin seeds – 2 tbsp (15 grams)
  • Fennel seeds – 2 tbsp (10 grams)
  • Whole dry red chilly – 20 (20 grams)
  • Brown cardamom – 10 (10 grams)
  • Cinnamon stick – 4-5 pieces (5 grams)
  • Black peppercorns – 1 tsp (5 grams)
  • Cloves – 1 tsp (3 grams)
  • Ginger powder – 1 tbsp (10 grams)
  • Dry mango powder – 1.5 tbsp (15 grams)
  • Black salt – 1 tbsp (15 grams)
  • Dry pomegranate seeds – 1 tbsp (5 grams)
  • Jai phal – 1 (4 grams)
  • Turmeric powder – 1 tbsp (10 grams)
  • Carom seeds – 1 tsp (3 grams)
Instructions
  1. Heat a pan and add coriander seeds, cumin seeds, fennel seeds, dry red chilly, brown cardamom, cinnamon stick, black peppercorns, cloves, pomegranate seeds and carom seeds into it. Dry roast all the spices until they turn fragrant.
  2. Transfer them on a plate. Allow them to cool down completely.
  3. Place all the roasted spices and other spices into a mixer jar. Churn everything together to make a fine powder of it. Don’t remove the lid all of sudden. Open it after a minute or so otherwise spice may enter into your eyes.
  4. Strain the ground spices through a sieve. Transfer it to a plate. Pav bhaji masala is now ready.
  5. Prepare pav bhaji, tava pulao with this spicy and aromatic pav bhaji masala or add it to any curry or gravy to enhance its flavour. Store this pav bhaji masala in an air-tight container and use it for about 6 months.

 

Pav Bhaji Recipe – how to make Pav Bhaji at home

Pav Bhaji Recipe – how to make Pav Bhaji at home

Pav bhaji is one of the most popular street food and taste super delicious. Making pav bhaji is really easy as this snack recipe is really very less time consuming. This spicy blend of vegetables in tomato gravy is served with pav that is cooked with butter.

This is truly an amazing and easy innovation that is just perfect for providing a nice hot meal in hurry and one that tickles the taste buds. Prepare this mouth drooling dish for your guests or for any party or special occasion, everyone will keep craving for more. So, here’s any easy to follow recipe for pav bhaji with step-by-step pictures. Enjoy!

Directions

Getting ready:

Cut the florets of cauliflower and wash them thoroughly with water. Then chop them in small chunks.

pav bhaji

Rinse the potatoes thoroughly with water. Boil and peel the potatoes. Keep them aside.

pav bhaji

Wash the capsicum in water and drain out excess water from it. Cut the capsicum and discard the seeds and chop them finely.

pav bhaji

Also, wash the tomatoes and chop the finely. If it contains lots of seeds then discard them.

pav bhajiMaking:

Place the chopped cauliflower into the vessel along with the green peas and a cup of water. Put the vessel on flame and let it cook till the veggies become soft. Cover the vessel so that it gets tender quickly.

pav bhaji

Heat a pan with 2 tbsp of butter in it. Let the butter melt. Then add ginger paste and chopped green chilly (remove the seeds). Roast them for a while. Now add chopped tomatoes, turmeric powder and coriander powder. Mix it well.

pav bhaji

Add chopped capsicum into the masala. Mix everything really well. Cover and cook for 2-3 minutes until the veggies get cooked through. After that, mash everything with the help of a masher.

pav bhaji

Now add boiled cauliflower and green peas to the masala. Cook them well while mashing it together with the masala. Vegetables are now mashed completely.

pav bhaji

Then crumble the potatoes with hand and add it directly to the masala followed by salt, red chilly powder and pav bhaji masala. Again cook while mashing the bhaji continuously.

pav bhaji

Add 1/2 cup of water into the bhaji masala. Cook and keep mashing the veggies until everything comes together. Keep the veggies crunchy which tastes delicious.

pav bhaji

Now the bhaji is mashed and cooked completely. Further add some chopped green coriander and 1 tsp of butter into the bhaji.

pav bhaji

Bhaji is now ready. Turn off the flame. Transfer it to a bowl.

pav bhaji

Take Pav bread and slice it from between keeping one end joint. Put some butter on tawa and let it melt. Place the pav bread over it. Slightly roast the pav breads from both the sides.

pav bhaji

Pav bread is now roasted aptly. Transfer it to a plate. Similarly, roast few more pav breads. Pav breads are now ready to serve.

pav bhajiServing:

Garnish this tempting and mouth-drooling bhaji with some butter and coriander sprigs and serve it steaming hot along with pav breads. Enjoy!

pav bhaji

 

Pav Bhaji Recipe - how to make Pav Bhaji at home pav bhaji
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 3 (300 grams)
  • Tomatoes – 6 (400 grams)
  • Capsicum – 1 (100 grams)
  • Cauliflower florets – 1 cup (200 grams)
  • Green peas – ½ cup
  • Green coriander – 3 to 4 tbsp (finely chopped)
  • Butter – ½ cup (100 grams)
  • Ginger paste – 1 tsp
  • Green chilly – 2 (finely chopped)
  • Turmeric powder – ½ tsp
  • Coriander powder – 1 tsp
  • Pav bhaji masala – 2 tsp
  • Degi red chilly powder – 1 tsp
  • Salt – 1.5 tsp or to taste
Instructions
  1. Cut the florets of cauliflower.
  2. Boil and peel the potatoes.
  3. Cut the capsicum and discard the seeds and chop them finely.
  4. Also, wash the tomatoes and chop the finely.
  5. Heat a vessel with chopped cauliflower, green peas and 1 cup of water in it. Let it cook till the veggies become soft.
  6. Heat a pan with 2 tbsp of butter in it. Add ginger paste, chopped green chilly, chopped tomatoes, turmeric powder and coriander powder. Mix it well.
  7. Add chopped capsicum into the masala. Mix everything really well. Cover and cook for 2-3 minutes.
  8. Now add boiled cauliflower and green peas to the masala. Cook them well while mashing it together with the masala.
  9. Then crumble the potatoes and add it directly to the masala along with salt, red chilly powder and pav bhaji masala. Mashing the bhaji with the masher.
  10. Add ½ cup of water into the bhaji masala. Cook and keep mashing the veggies.
  11. Further add some chopped green coriander and 1 tsp of butter into the bhaji. Turn off the flame. Transfer the bhaji to a bowl.
  12. Cut the pav bread from between keeping one end joint. Put some butter on tawa and place the pav bread over it and roast it from both the sides. Transfer it to a plate. Similarly, toast few more pav breads.
  13. Garnish this tempting bhaji with some butter and coriander sprigs and serve it steaming hot along with pav breads. Enjoy!

 

Homemade Crispy Crunchy Juicy Jalebi without yeast

Quick Crispy Crispy Crunchy Juicy Jalebi Recipe

Instant jalebi is an easy way to prepare delectable and authentic jalebis. Jalebi is the famous and most relished sweet of north India. Generally, the batter for making jalebis is prepared a day before it is made but crispy and juicy jalebis can also be prepared at home without adding yeast or any pre-arrangements or any long hour fermentation process. It tastes just like the regular fermented jalebis.

Instant jalebi is prepared with refined flour, urad lentil, baking powder, sugar and ghee. Make these delicious jalebis at home whenever you crave for something sweet. Prepare these amazing and crispy jalebis instantly at home with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Sieve refined flour in a bowl.

instant jalebi

Rinse urad lentil thoroughly with water. Drain out excess water and soak it for 2 hours and grind it into a fine paste. Keep it aside in a bowl.

instant jalebi

Peel the green cardamom and prepare a fine powder of its seeds.

instant jalebiMaking:

Add baking powder and red food colour into the sieved refined flour. Mix everything really well. Now add water in small portions and whisk until the lumps dissolves completely.

instant jalebi

Mix ground urad lentil to the refined flour batter. Stir to mix the lentil paste well into the batter. Prepare a batter with pouring consistency. It should not be too thick or too thin. We used ¾ cup of water for making this batter. Keep the batter aside.

instant jalebi

Meanwhile, prepare sugar syrup for jalebi. Take a vessel with sugar along with 1.5 cup of water. Place the vessel on flame. Let it simmer until the sugar dissolves completely into the water.

instant jalebi

After the sugar dissolves completely let the syrup cook for 4-5 minutes more. Then check its consistency. For that, take 1-2 drops of syrup in a bowl and let it cool down completely. Take the syrup between fore-finger and thumb then stretch the fingers apart. There should be a small formation of thread. Sugar syrup of jalebi should be of one thread consistency.

instant jalebi

Sugar syrup is now ready. Turn off the flame. Place the vessel on a net stand. Squeeze half lemon or add 1 tsp of lemon juice to it. This will prevent the syrup from crystallizing.

instant jalebi

Now add ground green cardamom powder to the syrup. Mix everything really well. Sugar syrup for jalebis is now ready.

instant jalebi

Heat enough ghee in a pan or a wok to deep fry jalebis. Let the ghee melt completely. Place the cone over a glass and fill it with batter. Cut down the cone at the pointed end to make a small hole. Make a thin cut for making thin and crisp jalebis.

instant jalebi

Ghee for frying jalebis should be more hot then medium. Hold the cone above the pan and squeeze it while moving the wrist in circular motion to make round jalebis. Place as much jalebis as possible into the pan. Don’t over crowd the ghee.

instant jalebi

When jalebis gets fried from one side then flip the sides with the help of a thin rod or fork. Keep frying them until they get golden brown and crisp.

instant jalebi

After that, take out the fried jalebis on a slotted ladle to drain excess ghee. Then dip them in the sugar syrup and let them absorb the syrup well. Keep them drenched in syrup for a minute or so. Meanwhile, fry the rest of the jalebis and dip them in sugar syrup likewise.

instant jalebi

After sometime, when the jalebis absorb the sugar syrup well then transfer them to a serving plate. Instant jalebis are now ready. It takes 3-4 minutes for frying jalebis of one batch.

instant jalebiServing:

Serve these crispy, crunchy and juicy instant jalebis as it is as a dessert.

Suggestions

  • While making the batter make sure that the batter is not too thick or too thin in consistency.
  • When making the sugar syrup, add 0.75 portions of water than sugar. Let the sugar simmer until it dissolves completely. Cook for 3-4 minutes more until you see formation of small threads.
  • The ghee for frying the jalebis should be little more hot than medium. If the ghee is less hot while frying then the jalebis will not puff up. If the ghee is too hot then the jalebis will burn quickly. So, make sure that the ghee is just little hot than medium.

5.0 from 1 reviews
Homemade Crispy Jalebi Instant jalebi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup (125 grams)
  • Urad lentil – ¼ cup (50 grams) (Soaked)
  • Sugar – 2 cup (450 grams)
  • Red food colour – less than ½ pinch
  • Baking powder – ⅓ tsp
  • Lemon – 1
  • Green cardamom – 6 to 7
  • Ghee – for frying
Instructions
  1. Sieve refined flour in a bowl.
  2. Soak urad lentils for 2 hours and grind it into a fine paste. Keep it aside in a bowl.
  3. Peel the green cardamom and prepare a fine powder of its seeds.
  4. Add baking powder and red food colour into the sieved refined flour. Then add water in small portions and whisk until the lumps dissolves completely.
  5. Mix ground urad lentil to the refined flour batter. Prepare a batter with pouring consistency. It should not be too thick or too thin.
  6. Meanwhile, prepare sugar syrup for jalebi. Place a vessel on flame along with sugar and 1.5 cup of water. Let it simmer until the sugar dissolves completely into the water.
  7. After the sugar dissolves completely let the syrup cook for 4-5 minutes more. Sugar syrup of jalebi should be of one thread consistency.
  8. Sugar syrup is now ready. Place the vessel on a net stand. Squeeze half lemon or add 1 tsp of lemon juice to it followed by cardamom powder. Mix everything really well. Sugar syrup for jalebis is now ready.
  9. Heat enough ghee in a pan or a wok to deep fry jalebis. Place the cone over a glass and fill it with batter. Cut down the cone at the pointed end to make a small hole.
  10. Ghee for frying jalebis should be more hot then medium. Hold the cone above the pan and squeeze and move the wrist in circular motion to make round jalebis. Place as much jalebis as possible into the pan.
  11. Keep frying them until they get golden brown and crisp. Transfer the fried jalebis into the sugar syrup. Keep them drenched in syrup for a minute or so. Meanwhile, fry the rest of the jalebis and dip them in sugar syrup likewise.
  12. After sometime, when the jalebis absorb the sugar syrup well then transfer them to a serving plate. Jalebis are now ready.
  13. Serve these crispy, crunchy and juicy instant jalebis as it is as a dessert.

 

Aloo Malai Cutlets Recipe – Aloo Mayonnaise Tikki – Veg Mayonnaise Cutlets

Aloo Malai Cutlets Recipe – Aloo Mayonnaise Tikki – Veg Mayonnaise Cutlets

Aloo malai cutlets are mouth-watering mayonnaise filled potato cutlets. It is very easy to prepare at home with potatoes, mayonnaise and few aromatic Indian spices. Cutlet is an all-time favorite snack. This cutlet is a amazing version of simple potato cutlets. Creamy mayo will fill in your mouth at each bite of this lip-smacking aloo malai cutlets.

Prepare this delicious and creamy potato cutlet for any occasions, get-together, morning or evening snack. You can even pack these delectable cutlets in your kid’s lunch.  They will love it for sure! Serve it along with sweet chutney, green chutney or any other chutney you desire. Definitely try this recipe of aloo malai cutlets with easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Rinse the potatoes thoroughly with water. Boil and peel the potatoes and keep it aside.

aloo malai cutlet

Grate the potatoes using a greater. Place it in a bowl.

aloo malai cutlet

Prepare refined flour slurry by adding water in small portions into the refined flour. Whisk until the lumps dissolves completely. Use it later.

aloo malai cutletMaking:

Now add salt, ginger paste, chopped green chilly, coriander powder, red chilly powder, mango powder and chopped green coriander to the grated potatoes. Mix everything really well. Potato dough is now ready.

aloo malai cutlet

Make a small lump equal to the size of a small guava from the potato dough. Don’t keep the size too small as it will get stuffed with cream. Roll it into a round ball.

aloo malai cutlet

Make a hole in the center of the potato ball. Now stuff it with some mayonnaise. Spread some more potato on the top to cover and close it nicely . Flatten it gently into a cutlet.

aloo malai cutlet

Now dip this dough ball in the refined flour batter and then dust with bread crumbs. Press it very gently with hands so that bread crumbs are set nicely. Place the prepared cutlet on a separate plate. Likewise, stuff, roll and bind all the cutlets.

aloo malai cutlet

 

Preheat a pan with enough oil for frying cutlets. Oil should be sufficiently hot for frying them. Slide as much as cutlets possible into the hot oil.

aloo malai cutlet

When the cutlet gets a little brown from beneath, flip the side and fry until it turns golden brown and crisp from all sides.

aloo malai cutlet

Lift the cutlet with ladle spoon and hold it against the wok and let excess oil get drained back into the wok. Take it out on kitchen paper towel. Similarly, fry all the cutlets.

aloo malai cutletServing:

Serve these tantalizing potato malai cutlets with green coriander chutney, mayonnaise, sweet chutney or tomato sauce.

aloo malai cutletSuggestions

  • Make sure that the oil while frying is really hot.
  • While stuffing the cutlet, make sure you seal the mayonnaise or cream really well and you’ll be able to make perfect cutlets.
  • You can also use whipped cream for the same.

Aloo Malai Cutlets Recipe - Veg Mayonnaise Cutlets aloo malai cutlet
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 6 (400 grams) (boiled)
  • Plain flour – 2-3 tbsp
  • Mayonnaise – ½ cup
  • Green coriander – 2-3 tbsp (finely chopped)
  • Green chilly – 2 (finely chopped)
  • Red chilly powder – ½ tsp
  • Ginger paste – ½ tsp
  • Coriander powder – 1 tsp
  • Mango powder – ½ tsp
  • Salt – 1 tsp or to taste
  • Bread crumbs – 2
  • Oil – for frying
Instructions
  1. Rinse, boil and peel the potatoes.
  2. Grate the potatoes using a greater in a bowl.
  3. Add water in small portions into the refined flour. Whisk until the lumps dissolves completely. Keep it aside.
  4. Now add salt, ginger paste, chopped green chilly, coriander powder, red chilly powder, mango powder and chopped green coriander to the grated potatoes. Mix everything really well.
  5. Make a small lump from the potato dough. Roll it into a round ball.
  6. Make a hole in the center of the potato ball and stuff it with mayonnaise. Spread some more potato on the top and close the stuffing. Flatten it gently.
  7. Now dip this dough ball in the refined flour batter and then dust with bread crumbs.
  8. Place the prepared cutlet on a separate plate. Likewise, prepare all the cutlets.
  9. Preheat some oil in a pan. Oil should be sufficiently hot for frying them. Slide as much as cutlets possible into the hot oil.
  10. Fry until it turns golden brown and crisp from all sides.
  11. Drain the fried cutlet on kitchen paper towel. Similarly, fry all the cutlets.
  12. Serve these tantalizing potato malai cutlets with green coriander chutney, mayonnaise, sweet chutney or tomato sauce.

 

Instant Thandai Recipe – Thandai Powder – Thandai Masala

Instant Thandai Recipe – Thandai Powder – Thandai Masala

Thandai is the most relished and refreshing drink during summers in India. Preparing thandai is very laborious, first you need to overnight soak the ingredients then make a fine paste of it and mix it in the milk and serve. But this thandai powder recipe helps preparing thandai instantly. Just prepare thandai powder and store it in an airtight container and use it for up to 2 months. Thandai powder can be prepared with few ingredients i.e. fennel seeds, almonds, pistachios, watermelon seeds and sugar. Serve this chilled thandai to your guests and family in this scorching summer. So, try out this recipe with this easy to follow step-by-step instructions.

Directions

Making:

1.  Take fennel seeds, black peppercorns and around 100 grams of sugar in a mixture jar. Churn everything into fine powder.


2.  Sieve the prepared powder.


3.  Put the fennel seeds left on the sieve back into the jar along with remaining quantity of sugar. Churn it again.


4.  Again sieve the prepared powder.


5.  Transfer the leftover fennel seeds into a bowl.


6.  Now put almonds, pistachios, muskmelon seeds and cardamom powder to the mixture jar. Grind everything into a fine powder.


7.  Add this powder into the sugar-fennel powder. Mix it well.


8.  Sieve the thandai powder to dissolve the lumps. Keep the dry fruits pieces left on the sieve along with fennel seeds.


9.  Add 9 tsp of thandai powder to a glass of milk. Let it rest for 30 minutes so that the dry fruits absorbs the milk completely.


10.  After 30 minutes, pour this milk into the mixture jar and add the remaining milk along with a bowl of ice. Churn everything to crush the ice.


11.  Chilled and delicious thandai is now ready. Pour it into glasses.

Serving:

12.  Garnish it with finely chopped pistachios and serve this mouth-watering and refreshing thandai chilled. Store this powder in an airtight container. It keeps good for 2 months.

Suggestions

  • After grinding sugar don’t remove the lid of the mixer jar suddenly as its particles get released in air.
  • Use the leftover fennel seeds and dry fruits pieces while making fresh thandai.

Instant Thandai Recipe - Thandai Powder thandai powder recipe
Author: 
Recipe type: Drinks/Juices
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sugar – 350 grams (1.5 cup)
  • Almonds – 60 grams (1/3 cup)
  • Pistachios – 30 grams (1/4 cup)
  • Muskmelon seeds – 30 grams (1/4 cup)
  • Fennel seeds – 30 grams (1/4 cup)
  • Cardamom powder – 10 grams (3 tsp)
  • Black peppercorns – 5 grams (1.5 tsp)
  • Milk – ½ litre
Instructions
  1. Take fennel seeds, black peppercorns and around 100 grams of sugar in a mixture jar. Churn everything into fine powder.
  2. Sieve the prepared powder.
  3. Put the fennel seeds left on the sieve back into the jar along with remaining quantity of sugar. Churn it again.
  4. Again sieve the powder.
  5. Transfer the leftover fennel seeds into a bowl.
  6. Now put almonds, pistachios, muskmelon seeds and cardamom powder to the mixture jar. Grind everything into a fine powder.
  7. Mix this powder into the sugar-fennel powder. Mix well.
  8. Sieve the thandai powder to dissolve the lumps. Keep the dry fruits pieces left on the sieve along with fennel seeds.
  9. Add 9 tsp of thandai powder to a glass of milk. Let it rest for 30 minutes so that the dry fruits soak the milk completely.
  10. After 30 minutes, pour this milk into the mixture jar and add the remaining milk along with a bowl of ice. Churn everything to crush the ice.
  11. Chilled and delicious thandai is now ready. Pour it into glasses.
  12. Garnish it with finely chopped pistachios and serve this mouth-watering and refreshing thandai chilled. Store this powder in an airtight container. It keeps good for 2 months.

 

Noodles Spring Rolls Recipe

Noodle Spring Rolls Recipe – Spring Rolls with Noodles Recipe

Noodles spring rolls are the most popular and tempting chinese snacks loved by all, especially kids. Kids and young generation love eating spring rolls. Today spring rolls are one of the most popular snacks in India. Noodles simmered with veggies and few spices give edges to this preparation. Different types of spring rolls can be made by combinations of different types and stuffing. Making noodles spring rolls is easy and quick. This crispy appetizer can be served with a steaming cup of coffee or tea.

We have already shared the recipe for vegetable spring rolls with you all. For the earlier recipe of vegetable spring rolls we made the wrappers by spreading maida batter on tawa evenly and cooked it through. Today we will make wrappers by rolling refined flour dough really thinly and then let it roast well. Fill these wrappers with the noodles stuffing and deep fry or shallow fry as per your convenience. So, try out this easy to follow recipe of noodles spring roll and treat everyone with these savory dish, especially kids. Enjoy!

Directions

Getting ready:

1.  Dissolve refined flour in some water and make a thick batter.

Making:

2.  Take refined flour in a big mixing bowl and add oil and some salt to it. Use lukewarm water and add in small portions to knead soft dough.


3.  Cover and keep the dough aside for 10 to 15 minutes to rest.


4.  For stuffing, heat 1 tbsp of oil in a pan and add ginger paste, green chilly and saute for a while.


5.  Then to it add green peas and cook them through till soft. Then add capsicum, cabbage and saute for another minute or so.


6.  Now add paneer, salt, black pepper, noodles, soya sauce, lemon juice and green coriander. Mix everything really well. Stuffing is done and ready.


7.  Divide the dough into equal balls and place it in a bowl.


8.  Lift one dough ball at a time and dust it with some dry flour. Roll out into 5 to 6 inch diameter thin poori. Keep it aside and similarly roll out the other dough ball as well.


9.  Apply ½ tsp oil over the rolled poori and place it above the other one. Press gently at the corners and roll out into 8 to 10 inch diameter thin puri.


10.  Place this rolled puri over the hot tawa and roast it slightly from both sides. Take it off from flame when little dark in color. Similarly prepare the rest as well.


11.  Separate out the prepared wrappers and take one wrapper at a time. Layer 2 tsp stuffing over the rolled poori, leaving space at the edges.


12.  Fold the upper corner first and apply some refined flour paste. Fold and stick the sides. Then apply more refined flour batter and roll. Stick the last corner too. Place all the rolls on a plate and similarly prepare the rest.


13.  To shallow fry, heat 2 tbsp oil in a pan or wok and place 3 to 4 springs rolls in it. Fry until they get golden brown and crispy from all sides, evenly. Drain out the fried ones on kitchen paper towels.


14.  To deep fry, heat enough oil in a wok and slide 3 to 4 spring rolls in it. Keep the flame low-medium and fry the rolls until golden brown and crispy.


15.  Drain out the fried rolls on absorbent paper to remove excess oil and prepare the rest with any of the two methods. Noodles spring rolls are ready to serve.

Serving:

16.  Serve these lip smacking and super tasty noodles spring rolls piping hot with any dip like tomato ketchup or Indian chutney like green coriander chutney, mint chutney or any other and enjoy.

Suggestions

  • You can bake these rolls in oven. For this, preheat the oven at 200 degree centigrade. Place the rolls at some distance on a baking tray. Bake for 10 minutes on 200 degree centigrade and keep checking. Bake till they become golden brown.
  • Add veggies as desired and prepare these noodles spring rolls.

Noodles Spring Rolls Recipe - Spring roll noodles spring rolls
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined Flour – 1 cup
  • Salt – ¼ tsp
  • Oil – 2 tsp
  • Noodles – 1 cup (boiled)
  • Paneer – ¼ cup (cut into small chunks)
  • Cabbage – ½ cup (finely chopped)
  • Green peas – ¼ cup
  • Capsicum – ¼ cup (finely chopped)
  • Green coriander – 2-3 tbsp
  • Green chilly – 1-2 (finely chopped)
  • Ginger – ½ inch baton (grated) or ½ tsp paste
  • Lemon juice – 1 tsp or 1 tsp vinegar
  • Black pepper – ¼ tsp
  • Salt – ½ tsp or as per taste
  • Oil – for making stuffing and frying spring rolls
Instructions
  1. Dissolve refined flour in some water and make a thick batter.
  2. Take refined flour in a big mixing bowl and add oil and some salt to it. Use lukewarm water and add in small portions to knead soft dough.
  3. Cover and keep the dough aside for 10 to 15 minutes to rest.
  4. For stuffing, heat 1 tbsp of oil in a pan and add ginger paste, green chilly and saute for a while.
  5. Then to it add green peas and cook them through till soft. Then add capsicum, cabbage and saute for another minute or so.
  6. Now add paneer, salt, black pepper, noodles, soya sauce, lemon juice and green coriander. Mix everything really well. Stuffing is done and ready.
  7. Divide the dough into equal balls and place it in a bowl.
  8. Lift one dough ball at a time and dust it with some dry flour. Roll out into 5 to 6 inch diameter thin poori. Keep it aside and similarly roll out the other dough ball as well.
  9. Apply ½ tsp oil over the rolled poori and place it above the other one. Press gently at the corners and roll out into 8 to 10 inch diameter thin puri.
  10. Place this rolled puri over the hot tawa and roast it slightly from both sides. Take it off from flame when little dark in color. Similarly prepare the rest as well.
  11. Separate out the prepared wrappers and take one wrapper at a time. Layer 2 tsp stuffing over the rolled poori, leaving space at the edges.
  12. Fold the upper corner first and apply some refined flour paste. Fold and stick the sides. Then apply more refined flour batter and roll. Stick the last corner too. Place all the rolls on a plate and similarly prepare the rest.
  13. To shallow fry, heat 2 tbsp oil in a pan or wok and place 3 to 4 springs rolls in it. Fry until they get golden brown and crispy from all sides, evenly. Drain out the fried ones on kitchen paper towels.
  14. To deep fry, heat enough oil in a wok and slide 3 to 4 spring rolls in it. Keep the flame low-medium and fry the rolls until golden brown and crispy.
  15. Drain out the fried rolls on absorbent paper to remove excess oil and prepare the rest with any of the two methods. Noodles spring rolls are ready to serve.
  16. Serve these lip smacking and super tasty noodles spring rolls piping hot with any dip like tomato ketchup or Indian chutney like green coriander chutney, mint chutney or any other and enjoy.

 

Paneer Dahi Bhalla or Dahi Vada Recipe

Paneer Dahi Vada Farali – – Phalahari Paneer Dahi Bhalla

Paneer dahi bhalla is a quick and sumptuous variation to the original bhallas prepared with lentil. So, today we are sharing another scrumptious recipe of Paneer Dahi vada with you all. Making the vadas with moong dal and urad dal needs lots of preparations and is time consuming too. But Paneer vada can be prepared instantly and very easily with this simple and quick recipe.

These paneer vadas are really scrumptious to eat and can be consumed during vrat as well. This amazing recipe can be served with a steaming cup of tea or in breakfast. Try this easy to follow recipe of Paneer vadas yourself with step-by-step pictures and make your dear ones go wow!

Directions

Getting ready:

Grate the paneer in a bowl.


Boil and peel the potatoes first. Then grate them finely as well in the same bowl.

Making:

In grated paneer and grated potatoes add ararot, salt, ginger and some green chilies. Mix everything really well.


Now pinch small size balls from the mixture and roll giving it a round shape. Flatten a little in oval shape. Continue doing the same until the entire mixture is utilized.


Then deep fry the vadas in hot oil. Place 3-4 vadas at a time until golden brown and crispy from all sides.


Drain out the vadas on kitchen paper towels to remove excess oil and similarly fry all the vadas. Vadas are ready to serve.

Serving:

To serve, take 3 to 4 vadas in a plate and pour some whisked curd over it. Then sprinkle some black salt, roasted cumin and red chilly powder over the vadas.


Now top them up with some sweet chutney and green chutney. Pour some curd again and sprinkle some black salt, roasted cumin powder and red chilly powder. Lip smacking and super yummy paneer dahi vada is ready, serve immediately and relish eating.

Suggestions

  • Oil should be hot enough for frying the vadas otherwise it will absorb too much of oil and may break apart.
  • If vadas break while frying then add more ararot in the mixture.
  • If you are making dahi vadas for vrat then add sendha salt and black pepper powder.
  • You can also add 1-2 tsp of sugar in the curd mixture.
  • Instead on ararot you can use corn flour, refined flour or bread crumbs as a binding agent.

Paneer Dahi Vada Farali- Phalahari Paneer Dahi Bhalla paneer dahi vada
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer - 200 grams
  • Boiled Potatoes - 2
  • Ararot - 2 tbsp
  • Oil - for frying
  • Green chilly - 1 (finely chopped)
  • Ginger - ½ inch piece (grated)
  • Salt - ½ tsp or as per taste
  • Curd - 3 to 4 cup
  • Green chutney - 1 cup
  • Sweet chutney - 1 cup
  • Red chilly powder - 1 to 2 cup
  • Roasted cumin powder- 2 to 3 tbsp
  • Black salt - 2 tbsp
Instructions
  1. Grate the paneer in a bowl.
  2. Boil and peel the potatoes first. Then grate them finely as well.
  3. In a big mixing bowl add grated paneer, grated potatoes, ararot, salt, ginger and some green chilies. Mix everything really well.
  4. Now pinch small size balls from the mixture and roll giving it a round shape. Flatten a little in oval shape. Continue doing the same until the entire mixture is utilized.
  5. Then deep fry the vadas in hot oil. Place 3-4 vadas at a time until golden brown and crispy from all sides.
  6. Drain out the vadas on kitchen paper towels to remove excess oil and similarly fry all the vadas. Vadas are ready to serve.
  7. To serve, take 3 to 4 vadas in a plate and pour some whisked curd over it. Then sprinkle some black salt, roasted cumin and red chilly powder over the vadas.
  8. Now top them up with some sweet chutney and green chutney. Pour some curd again and sprinkle some black salt, roasted cumin powder and red chilly powder. Lip smacking and super yummy paneer dahi vada is ready, serve immediately and relish eating.

 

Idli Dhokla Recipe

Idli Dhokla Recipe – South Indian Idli Dhokla Recipe

Idli Dhokla is the simple recipe one can prepare any time without any laborious preparation. This dhokla is similar to regular idli and is also firm from outside. The only ingredients required for making idli dhokla are chickpea flour, semolina and curd as the main ingredient along with ginger, turmeric, sugar, salt, lemon, green coriander and fresh coconut which are always available in kitchen. We all relish eating spongy, very soft and sweet-sour dhokla prepared in very less oil. This soft, fluffy, mildly zingy dhokla sums up to a great snack anytime of the day.

Idli dhoklas are so soft and spongy that it will melt in your mouth. Whenever there is less time and you can think of nothing then this recipe will help you out. Serve these tempting idlis as a snack or a main course with side assortment of any Indian chutney or dip. Kids will relish eating idli dhokla if served with tomato sauce. Everyone will enjoy these spongy, soft and mouthwatering idlis for sure! So, try this recipe with simple to follow step-by-step instructions and impress your dear ones. Enjoy!

Directions

Getting ready:

1.  Strain chickpea flour through a sieve in a big bowl.


2.  Grease each mold on the idli stand with some oil.


3.  Place a big vessel on flame for making the idlis and pour 2 cups of water into it.

Making:

4.  Add semolina and curd to the sieved chickpea flour along with ½ cup of water. Whisk them well to prepare a lump-free batter.


5.  Then add salt, ginger paste and 2 tbsp lemon juice in the batter followed with 2 tsp of sugar and turmeric powder. Mix everything really well. Cover and keep the prepared batter aside for 10 minutes to set.


6.  After 10 minutes, add eno fruit salt to the raised idli batter. Mix it well.


7.  Pour the batter equally in the greased moulds with the help of a spoon. Set them on stand.


8.  Place the stand in the water filled vessel. Put the lid on and cook the idlis on medium flame so that the water doesn’t get evaporated                   quickly.


9.  Let the idlis steam for 15 minutes. After that, uncover the utensil and check whether the idlis are cooked or not. To check, poke a knife in       an idli. If it comes out clean this means they are perfectly cooked.


10.  Put the flame off. Take the stand out from the vessel and let it cool for a while.


11.  Meanwhile prepare the tempering. For this, heat 2-3 tsp oil in a wok. When oil starts to fume, splutter mustard seeds first. Then add curry leaves and saute it for a while.


12.  To this add ½ cup of water along with salt and sugar. Put off the flame when everything is dissolved completely.


13.  Separate the idlis from mold with the help of a knife and transfer them on a plate.


14.  Spread this tempering all over the idli dhokla with a spoon. Spongy and scrumptious Idli dhokla is ready to serve.

Serving:

15.  Garnish these yummylicious idlis dhokla with chopped green coriander and grated coconut and serve them with coriander chutney,                   coconut chutney, tomato sauce or any other chutney you like and enjoy!

Suggestions

  • Idli batter should not be too thick or too runny.
  • Don’t whisk the batter too much after adding eno fruit salt to it else the air created in the batter will get released and the Idli will neither rise   nor will become spongy.
  • Cover the vessel properly so the steam doesn’t escape.

Easy Idli Dhokla- Dhokla Recipe Idli Dhokla Recipe
Author: 
Recipe type: Snack
Cuisine: Indian
Serves: 12 Idlis
 
Ingredients
  • Chickpea flour – 1 cup (150 grams)
  • Semolina – ½ cup (75 grams)
  • Curd – ¾ cup
  • Fresh coconut – 2 tbsp (grated)
  • Green coriander – 1-2 tbsp (finely chopped)
  • Oil – 3-4 tbsp
  • Mustard seeds – ½ tsp
  • Curry leaves – 15-20
  • Sugar – 3 tsp
  • Eno fruit salt – ¾ tsp
  • Salt – more than 1 tsp or to taste
  • Ginger paste – ½ tsp
  • Lemon – 1
  • Turmeric powder – ¼ tsp
Instructions
  1. Strain chickpea flour through a sieve in a big bowl.
  2. Grease each mold on the idli stand with some oil.
  3. Place a big vessel on flame for making the idlis. Pour 2 cups of water in the utensil for steaming idlis.
  4. Add semolina and curd to the sieved chickpea flour along with ½ cup of water. Whisk them well to prepare a lump-free batter.
  5. Then add salt, ginger paste and 2 tbsp lemon juice in the batter followed with 2 tsp of sugar and turmeric powder. Mix everything really well. Cover and keep the prepared batter aside for 10 minutes to set.
  6. After 10 minutes, add eno fruit salt to the raised idli batter. Mix it well..
  7. Pour the batter equally in the greased moulds with the help of a spoon. Set them on stand.
  8. Place the stand in the water filled vessel. Put the lid on and cook the idlis on medium flame so that the water doesn’t get evaporated quickly.
  9. Let the idlis steam for 15 minutes. After that, uncover the utensil and check whether the idlis are cooked or not. To check, poke a knife in an idli.If it comes out clean this means they are perfectly cooked.
  10. Put the flame off. Take the stand out from the vessel and let it cool for a while.
  11. Meanwhile prepare the tempering. For this, heat 2-3 tsp oil in a wok. When oil starts to fume, splutter mustard seeds first. Then add curry leaves and saute it for a while.
  12. To this add ½ cup of water along with salt and sugar. Put off the flame when everything is dissolved completely.
  13. Separate the idlis from mold with the help of a knife and transfer them on a plate.
  14. Spread this tempering all over the idli dhokla with a spoon. Spongy and scrumptious Idli dhokla is ready to serve.
  15. Garnish these yummylicious idlis dhokla with chopped green coriander and grated coconut and serve them with coriander chutney, coconut chutney, tomato sauce or any other chutney you like and enjoy!