Jhaal Muri Recipe (Spicy Puffed Rice)

jhaal muri

Jhaal muri is a famous East Indian street food which is easy to put together and makes a delicious any time snack. Your muri or puffed rice should be crisp and if it is not, dry roast it in a kadhai till crisp.

3 cups puffed rice (muri/moodi/murmura/mamra)

1 boiled potato- diced

1 tomato- diced finely

1 onion- chopped finely

1 green chilly- chopped fine

2 tbsp roasted peanuts

2 tsp lemon juice

Kala namak (black salt) - to taste

1/4 tsp red chilli powder

1/4 tsp amchur powder

1 tbsp mustard oil (cooked till smoking point, then cooled)

1. Combine all the above ingredients and give it a good mix. Serve jhaal muri immediately.

Roasted Makhana (Fox nuts)

roasted makhana

Here I have given the recipe of roasted phool makhana as eaten during fasts. I have just seasoned makhane with sendha salt but if you want to eat roasted and salted makhana as any other snack (without fast), you can add ordinary salt and other spices like red chilli powder and chaat masala. Roasted savory makana is a good snacking option as it is rich in Calcium and other nutrients and taste absolutely great, crispy and crunchy.
Recipe of roasted makhana
2 cups makhana (fox nuts/lotus seeds/phool makhana)
Sendha salt to taste
2 tsp ghee (clarified butter)
1. Heat ghee in a pan or a kadhai. On a medium heat, add makhane.
2. Add salt and mix well.
3. Roast makhana on a medium heat, stirring constantly otherwise they will burn.
4. Roast till makhana turn pinkish. Turn off the heat and take makhane out of kadhai. Serve salted and roasted phool makhana.

Besan Masala Toast

besan masala  toast

You can have this besan masala toast as a healthy breakfast option or as a low calorie snack.

Recipe of besan masala toast

1/2 cup besan (chickpea flour/gram flour)

1 onion- chopped

1 tomato- chopped

2-3 green chillies- chopped

Fresh coriander leaves (cilantro) - chopped

Bread slices as needed (I used brown bread)

Salt to taste

Oil as needed

How to make besan masala toast

1. Take besan in a bowl and add water little by little, mixing with other hand so as to prepare a smooth lump free batter. The consistency of batter should be pakora (fritter) batter like.

2. Add rest of the above ingredients (except bread and oil) to the besan batter and mix well.

3. Heat a non-stick tava (griddle). Apply a thin layer of besan mixture on 1 side of bread slices.

4. Keeping the heat to low, smear oil on tava and place bread slices on tava with besan mixture side down. Roast on a low heat for 2-3 minutes, and then increase the heat to medium. Roast for 1-2 minutes.

5. Flip and roast other side of bread as well.

6. Remove from tava and serve besan masala toast hot with tomato ketchup.

Note- 1. Apply a thin layer of besan mixture otherwise it will remain uncooked.

2. Roast besan toast on a low heat otherwise vegetables will burn.

3. You can apply besan mixture on both sides of bread also.

Sooji (Semolina) Toast Recipe

sooji toast

This is a low calorie, healthy and tasty breakfast option. I learnt this recipe of sooji toast from my maternal aunt Mrs. Deepa Gupta while we were casually chatting. She also adds capsicum (shimla mirch) and cabbage (patta gobi) to the sooji -curd mixture.

Recipe of sooji toast

1/2 cup sooji (semolina/suji)

1 cup curd (yogurt/dahi)

1 onion- chopped

1 tomato- chopped

3 green chillies- chopped

Salt to taste

Oil as needed

6-8 bread slices (I used brown bread)

How to make/prepare suji toast

1. Soak suji in curd for 15 minutes.

2. Add salt, onion, tomato and green chillies to it.

3. Apply a thin layer of sooji mixture on one side of bread slices.

4. Heat a non-stick tava (griddle) and smear oil on it. Place bread slices on tava with mixture side down. Keep the heat to low otherwise vegetables will burn.

5. While the lower side of bread is roasting, apply a layer of suji mixture on upper side as well.

6. After 2-3 minutes of roasting, increase the heat to medium and roast for 1-2 minutes more.

7. Flip and roast other side of bread as well. Remove from tava and serve sooji toast hot.

Note- 1. Apply a thin layer of sooji mixture otherwise it will remain uncooked and give raw taste.

2. Also, cook sooji toast on a low heat otherwise topping will burn.

3. You can also prepare suji toast by applying suji mixture on 1 side of bread only but you have to roast plain bread side also.

Mini Sooji Uttapam (Semolina Pancake)

sooji uttapam

Sooji uttapam or rava uttapa is a delicious item from South India. You can have these uttapam as a breakfast option or as a low calorie snack as very little oil is used in this recipe.  There is no need for fermentation as it is instant.

Recipe of mini sooji uttapam/ rava uttapam

1 1/2 cups sooji (rava/semolina)

1 1/2 cups sour curd

3/4 cup water

1 big onion- chopped

1 big tomato- chopped

2 green chillies- chopped

Salt to taste
Oil as needed

rava uttapam

1. Mix sooji, curd, water and salt to prepare smooth batter of thick pouring consistency. Beat well. Set aside for 20 minutes.

2. Mix onion, tomato green chillies and salt. Set aside.

3. Heat a non-stick tawa (griddle). Pour some oil on it and wipe with a tissue paper, discard.

4. Keeping on low heat, pour 1 tbsp batter on tawa, no need to spread it as it will spread on its own if the batter consistency is right.

5. If your tawa is big, you can cook at least 3 uttapam at a time (keeping a distance).

6. Drizzle some oil on the uttapa and after 2 minutes sprinkle a little onion-tomato mixture on them. Press the topping with the help of potato masher.

7. When the underside is cooked, turn over and cook the uttapam on other side also. Remove from tawa and serve sooji uttapam hot.

Misal Pav

misal pav

Misal pav is a famous street food of Maharashtra. Cooked sprouted dals also called ‘usal’ is served with chopped onion, sev, farsan on top of it along with pav bread is called misal pav or missal pav. It’s a very tasty food and if you don’t add sev or farsan over it, it’s a  low calorie food.

Recipe of misal pav

2 cups sprouted moong dal (green gram) and moth dal (matki/ brown gram)

2 onions- chopped

2 green chillies- slit

1 tsp ginger-garlic paste

1/2 cup farsan

Coriander leaves- chopped

1/2 tsp rai (small mustard seeds)

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp garam masala powder

Salt to taste

1/2 tsp coriander powder

1/2 tsp cumin powder

Few curry leaves

1 tbsp oil

A pinch of hing (asafoetida)

Lemon juice

Lemon cut into slices

6-8 pav

1. Heat oil in a pan and add rai. When it splutters, add hing. Add curry leaves and half of the chopped onions. Sauté till onion turn light pink.

2. Add ginger-garlic paste and green chillies. Saute for 1 minute.

3. Add sprouted dals. Add coriander, turmeric, red chilli and cumin powders. Mix well.

4. Add 3 cups of water and salt. Bring it to boil.

5. Add garam masala and cook covered for 10-12 minutes.

6. To serve the misal pav, place ladleful of cooked dal or usal in a bowl. Sprinkle remaining onion, farsan over the dal. Pour lemon juice and coriander leaves over it.

7. Serve it with pav and lemon slices.

Masala Peanuts in Microwave

microwave masala peanuts

These masala peanuts are great guilt free munchies. There is another option of deep frying them but this one is healthier and has far less calories than fried ones. Besides microwave, these masala peanuts can also be made in OTG.

Recipe of masala peanuts in microwave

1 cup raw peanuts (moongphali)

1/2 cup besan (gram flour/ chickpea flour)

Salt to taste

1/4 tsp red chilli powder

1/2 tsp chaat masala

Oil to grease

1. In a bowl, mix together besan, salt, red chilli powder and chaat masala.

2. Add few teaspoons of water to besan mixture so that it forms a very thick paste which should not drip.

3. Add peanuts to this paste and mix with your hands so that each peanut is well coated with besan.

4. Spread peanuts on a microwave safe plate separating each peanut. The plate should be greased with oil before spreading peanuts. Drizzle few drops of oil on the peanuts.

5. Microwave them on a High for 4 minutes. Take out and let them stand for 5 minutes. Let the peanuts cool down completely. Store the masala peanuts in an airtight jar.

Adai (Lentil Pancake)

adai

Adai is a type of dal dosa and a popular Tamilian breakfast. It's very nutritious and protein packed since it uses so many dals (lentils). It's healthy, tasty as well as filling. To make it tastier, you can also add finely chopped onion or cabbage or both to the adai batter.

Recipe of adai (dal dosa)

1/2 cup rice

1/4 cup toor dal (arhar dal/ red gram)

1/4 cup dhuli urad dal (split, skinless black gram)

1/4 cup chana dal (Bengal gram)

1/4 cup dhuli moong dal (split, skinless green gram)

4 green chillies

Salt to taste

A pinch of hing (asafoetida)

Few curry leaves

Oil to shallow fry

1. Wash and soak rice and dals for 2-3 hours. Drain.

2. Grind dals, rice and green chillies in a blender adding little water into a coarse paste. Remember not to add too much water as the batter for adai is usually thick.

3. Add salt, hing and curry leaves to the batter. Beat the batter well.

4. Heat a non-stick tava (griddle). Grease it and wipe off the excess oil. Pour a ladleful of batter in the center of the tava.

5. Spread it in the circular motion to make a round. Drizzle some oil around the edges and on top of the adai.

6. When the underside is cooked, turn over and cook from other side also till brownish. Similarly make other adai from rest of the batter. Serve adai hot with chutney or chutney powder.

Diet (Low Calorie) Bread Pakora

low calorie bread pakora

This low calorie bread pakora is my neighbor’s recipe who used to be my walking buddy. Since her husband has heart ailment, she refrained from giving him anything deep fried. So, she found out an innovative idea of satisfying his cravings for pakora. I tried it out myself and liked it.

Recipe of diet (low calorie) bread pakora

Makes 6 bread pakoras

3 bread slices

1/2 cup besan (chickpea flour/ gram flour)

Salt to taste

1/2 tsp red chilli powder

Oil to shallow fry

1. Take besan in a bowl and mix salt and red chilli powder in it.

2. Add water little by little, mixing with other hand to get pakora batter like consistency.

3. Spread the besan batter on 1 side of bread slices using a spoon. Heat a non-stick tava (griddle) and smear it with oil. Place bread slices on it with the batter side down. Turn the heat to medium.

4. While the lower side is cooking, spread the batter on upper side also.

5. When the lower side is done, turn over and cook from other side also. Cook till golden brown. Cut the bread slices into triangular halves. Serve hot with tomato sauce.

Baked Potato Wedges

baked potato wedges

The first time I made these baked potato wedges, I was surprised how easy they are to put together and how deliciously crunchy they are. If you love potato, then this dish is a must try and what my strong belief is that it can turn even a non-believer into a fan.

Recipe of baked potato wedges

4-5 medium potatoes- washed and cut into wedges

3 tbsp olive oil

4-5 garlic cloves- crushed

1 tsp salt or to taste

1/2 tsp red chilli flakes

1 tsp mixed herbs like dried parsley, dried basil, and rosemary

1 1/2 tbsp lemon juice

1. Preheat oven to 375 degree F.

2. Mix all the ingredients in a bowl and add potato wedges to it. Toss so that potatoes are well coated with the seasoning.

3. Spread potato wedges on a greased baking tray. Bake at 375 degrees F for about 35-40 minutes. Serve hot.

Note- for quick results, boil potatoes to 2 whistles and then cut into wedges.

Moong Dal Chilla (Spiced Lentil Pancake)

moong dal chilla

These moong dal chilla have me drooling. I make them frequently in our breakfasts as me and my husband both loves them. My husband insists on onion, tomatoes so I have found an easy way out. I grind them along with soaked moong dal which gives the chilla a unique flavor and makes it easy to make. You can also call it moong dal dosa.

Recipe of moong dal chilla

1 cup dhuli moong dal (split, skinless green gram)

3 green chillies

1 medium onion

1 tomato

Salt to taste

1 tsp coriander seeds- crushed coarsely (optional)

Oil for roasting

reverse side of chilla

1. Soak mung dal for 2 hours. Drain and grind along with rest of the ingredients except oil. Add little water to get thick pouring consistency. Beat well.

2. Heat a non-stick tava (griddle). Smear it with oil. Turn the heat to low. With the help of a tablespoon, put 2 tablespoons in the centre of the tawa.

3. With the help of the tablespoon, spread the batter outwardly in the round, circular motion into a thin round. Now turn the heat to medium.

4. Pour some oil over the chilla and after about 3 minutes; turn over the cheela so that other side also gets cooked. Use a wide, thin spatula for doing this. After 2 minutes remove the moong dal chilla from the tava. Similarly make other chillas from rest of the batter. Serve hot with green coriander chutney.

Note- Always spread chilla on a low heat and cook on medium heat.

Bhel Puri Recipe

bhel puri

You can munch on this bhel puri as an evening snack or anytime when hunger pangs hit you. If you do not add too much readymade namkeen, then this is a low calorie healthy snack. Bhel puri is a delicious chaat item which is basically a Gujarati dish.

Recipe of diet bhel

2 cups murmura (kurmura/ mamra/ puffed rice)

1 small potato- boiled, peeled and cubed

1 small tomato- chopped

1 small onion- chopped

2 green chillies- chopped

1 tbsp peanuts (moongphali)

1/2 tsp chaat masala

1/2 tsp salt or to taste

Bhujia, papadi or some other readymade namkeen

3 tbsp meethi chutney (see the recipe below)

2 tbsp green chutney

1. Dry roast the peanuts in a heavy bottomed vessel (karahi). Take them out and in the same karahi, dry roast the murmura on medium heat stirring continuously till they begin to change color.

2. In a large bowl, mix all the above ingredients and serve bhel puri immediately otherwise murmura will get soggy.

Recipe of quick meethi chutney

2 tbsp sugar or gur (jaggery)

1 tbsp amchoor (dried mango powder)

1/4 tsp salt

1/4 tsp red chilli powder

1/4 cup water

1/2 tsp roasted jeera (cumin seeds)

1. Take a small heavy bottomed vessel and mix all the above ingredients in it.

2. Cook till everything dissolves and chutney gets the right consistency. Let it cool.

bhel poori

Poha Chivda

poha chivda

Poha chivda or chivda or chidwa is a snack made in many parts of India but it's very popular in Maharashtra. You need a thin variety of poha for this healthy snack. It's an anytime snack or namkeen. You can also have it as a tea time munchie without bothering about the calories as it is not fried and does not use too much oil. You can store the chivda in an airtight container as it remains fresh for about a month.

Recipe of poha chivda/ chidwa

6 cups thin poha (beaten rice/ flattened rice)

2 tsp mustard seeds

4 tbsp peanuts

4 tbsp dalia (roasted chana dal)

3 tbsp oil

2 tsp salt

1/2 tsp turmeric powder

7-8 curry leaves

Green chillies (finely chopped) or red chilli powder

1. Put poha in a microwave safe bowl and microwave it for 2 minutes uncovered, stirring after 1 minute. Check if the poha has become crisp, if not cook for 30-40 seconds more. If you do not use microwave, then you can also dry roast the poha in a kadhai till they crisp out.

2. In a mortar using pestle, grind the salt into thin powder.

3. Heat oil in a kadhai/wok. Add mustard seeds. When they pop, add green chillies and curry leaves. Cook for a minute.

4. Add peanuts and dalia. When they turn somewhat brown, add turmeric powder and salt.

5. Add poha and mix quickly. Keep mixing it for 3-4 minutes. Turn off the heat.

6. Cool the chivda and store in an airtight container.

(Puffed Rice) Murmura Upma

Murmura upma can also be called murmura poha. Murmura upma is cooked in more or less the same way as poha. You can also temper it with urad dal and chana dal to make more like a South Indian dish. This is a breakfast as well as any time snack item which we find quite tasty.

Recipe of murmura upma

2 cups murmura (puffed rice/ moori/ mamra)

1 onion- chopped

2 green chillies- chopped

1 tomato- chopped

Salt to taste

1 potato- peeled and finely cubed

1 tbsp peanuts- roasted

1 tbsp oil

1/4 tsp cumin seeds

1/4 tsp mustard seeds

1/4 tsp turmeric powder

Juice of 1/2 a lemon

5-7 curry leaves

1. Wash murmura in a strainer (chalni) under running water and set aside so that all water drains out.

2. Heat oil in a pan and add cumin seeds and mustard seeds. When they pop, add curry leaves. After few seconds, add onion and green chillies. Fry onion till it becomes pink.

3. Add potato, salt, 1/4 cup water and turmeric powder. Cook covered till potato becomes tender and all water dries out.

4. Uncover and add tomato. Stir fry for 1 minute.

5. Add murmura and mix well. Let it cook covered on a low heat for 2 minutes. Turn off the heat and add roasted peanuts and lemon juice and mix. Serve and eat immediately. Keeping it for some time after making will make the murmura upma soggy.

Instant Sooji Uttapam

sooji uttapam

Sooji uttapam is a fast and easy snack to prepare. You can also have it for breakfast or brunch. It’s very delicious as well as healthy option. Sooji uttapam is also known as rava uthappa or rava uthappam.

Recipe of sooji uttapam/ rava uttapam

Batter

1 1/2 cups moti sooji (rava/ coarse semolina)

Salt to taste

1 1/2 cups curd (yogurt) - preferably sour

3/4 cup water

Topping

2 tomatoes- finely diced

2 onions- finely chopped

2 green chillies- finely chopped

Coriander leaves- chopped

Salt to taste

Oil to cook

1. Mix together all the ingredients of the batter. Keep the batter aside for 1/2 hour.

2. Before cooking, beat the batter well and adjust water to get the thick pouring consistency. Batter should be thicker than dosa batter.

3. Mix all the ingredients of topping and keep aside.

4. Heat a non-stick tava or a skillet on medium. Grease it and wipe it clean with a small napkin.

5. Turning the heat to low, pour 2 tablespoon batter in the centre of the tava. With a gentle, outward motion, spread it with the back of a ladle (karchhi) to get a round shape. Keep it a little thick.

6. Turn the heat to medium and after 2 minutes, sprinkle some topping on it. Press the topping gently. Pour a tsp of oil on it and cover it with a lid of some height.

7. After the underside is cooked, remove the lid and turn over the uttapam gently so that top side also gets cooked. When the onions turn little brown, remove from the tava. Serve hot sooji uttapam with sambar or chutney.

rava uttapam

Moong dal toast

moong dal toast

Moong dal toast is an easy to make, tasty breakfast. It’s also a bit different from your routine breakfasts. When making moong toast, apply a thin layer of dal paste on bread slices.

Recipe of moong dal toast

            6 slices bread

            1 cup dhuli moong dal (split, skinless green gram)

            3 green chilies

            1 tbsp besan (gram flour)

            1 tsp lemon juice

            Salt to taste

            Coriander leaves- finely chopped

            Oil or butter to toast the bread

1. Soak moong dal for 1 1/2 hours. Drain and grind with green chilies to a fine paste.

2. Mix together dal paste, besan, salt, lemon juice and coriander leaves.

3. With the help of a spoon, spread dal mixture on one side of a bread slice.

4. Heat some oil or butter on a non-stick tawa (griddle) or a pan. Place the bread on the hot tawa with the dal side down.

5. Spread dal mixture on the upper side of the bread too while the bread is getting toasted on the lower side. Toast the bread on other side also.

6. Cut into triangles and serve hot moong dal toast with tomato sauce.

Rice Idli

rice idli

Idli is rice and lentil steamed cake. They taste best with sambhar and coconut chutney but you can also enjoy rice idli with chutney masala like that made by MTR.

Recipe of rice idli

2 cups parboiled rice (sela chawal)

1 cup dhuli urad dal (skinless split black gram)

2 tsp salt or to taste

1 tsp methi dana (fenugreek seeds)

1. Wash and soak rice and urad dal separately along with methi dana added to each. Soak them for 6 hours or overnight if possible.

2. Grind urad dal to a smooth paste and grind rice to a coarse granulated paste with granules to the size of semolina (sooji). Mix them together with hands. Batter should be of medium consistency that is neither too tight nor too watery.

3. Add salt and leave it for fermentation in a warm place for 8-10 hours. The batter should rise and smell sour.

4. Grease each mould of the idli stand. Take a pressure cooker or some wide, deep pan in which idli stand can fit properly.  Fill it with water so that level of water is below the idli stand.

5. Fill each mould of the idli stand with batter to the level. Remember not to overfill them since idlis need space to swell in size.

6. Place the idli stand in the cooker or a pan and cover with a steel plate and put some weight on it. Put it on stove. As soon as the water begins to boil and steam starts coming out, turn the heat to medium and cook for about 15 minutes. Insert a clean knife in 1 idli. If it comes out clean, idli is done otherwise steam for 2-3 minutes more.

7. Take out the stand from the cooker or the pan and let it stand for 2-3 minutes before taking out idlis. Take out rice idli with the help of a clean knife. Repeat the same procedure with the rest of the batter.

Note- If you live in cold climate, preheat oven to warm, turn it off. Leave the batter to ferment in this oven for 7-8 hours. If you live in a country like U.S., use kosher salt. Also, the water for soaking should be either spring water, filtered tap water or boiled water. Point is to avoid chlorine in the water.

Vegetable Rava (sooji) upma

vegetable rava upma

Vegetable rava upma is a favorite South Indian breakfast. They relish it with a good cup of coffee in the morning. When you add various vegetables to this dish as given in the recipe below, it gets packed with wholesome goodness. Rava upma is a nutritious and low fat breakfast and you can also have it as a snack. I usually roast 1 packet of sooji and store it in an airtight container in my refrigerator.

        Recipe of vegetable rava upma

            1 cup rava (sooji/semolina/suji)

            3 cup water

            1 medium onion- chopped

            2 green chillies- slit lengthwise

            1/4 cup shelled green peas

            1 small potato- peeled and cubed

            2-3 florets cauliflower, 3-4 French beans, 1/2 carrot- chopped

            1 tablespoon cashewnuts- broken

            1 teaspoon chana dal (bengal gram)

            1 teaspoon dhuli urad dal (split black gram)

            1/2 tsp mustard seeds

            4-5 curry leaves

            2 tsp + 1 tbsp oil

            Salt to taste

1. Heat 2 tsp oil in a pan and add rava. Roast till nice aroma comes out and you can see some golden grains. Turn off the heat and take rava immediately out of the pan otherwise it will keep on roasting.

2. In the same pan, heat 1 tbsp oil and add mustard seeds. When they crackle, add chana dal.

After few seconds, add urad dal and cashew pieces. Roast till light brown.

3. Add curry leaves, onion and green chillies. Sauté for a few seconds. Add potato, peas and chopped vegetables. Add water and salt. Cook covered till vegetables are tender.

4. Add rava slowly,a little amount at a time, stirring all the time with other handotherwise you will end up getting thick lumps.

5. Cook covered for 2-3 minutes on low heat.

6. Turn off the heat and let it stand for 3-4 minutes. Serve vegetable rava upma hot.

Bhuna Chana Murmura (Roasted Chickpea and Puffed Rice)

bhuna chana murmura

Feel like munching in between meals, especially with evening tea or coffee. Well, I have a low calorie snack which will satiate those hunger pangs without adding to your waistline, roasted or bhuna chana murmura or roasted chickpea and puffed rice.

Recipe of roasted chana murmura

150 gms bhuna chana (roasted chickpeas without skin)

200 gms murmura (puffed rice/mamra/kurmura/borugulu)

1/2 tsp red chilli powder

1/2 tsp turmeric powder

Salt to taste

Few curry leaves

1 tsp chaat masala

2 tbsp oil

1. Heat oil in a big kadhai or a vessel. Add curry leaves and sauté them for 1 minute till they crisp out.

2. Add chana, salt and all the spices. Roast on a medium heat till chana turns slightly darker (but not too dark) stirring constantly.

3. Add murmura and mix everything well. Roast, stirring till murmura turns crisp (you can check a few grains of murmura).

4. Turn off the heat and take out chana murmura out of the kadhai and let it cool down completely before storing in an airtight container. Your low calorie snack is ready which will last you for days.

Instant Microwave Dhokla

microwave dhokla

Instant microwave dhokla is really an instant and delicious snack. If you take the measurements as given in the recipe below, you get excellent results. Here, I have made the microwave dhokla just like we make microwave idli using microwave safe idli stand except that the batter is different, of course. Earlier, I also made a blog post about khaman dhokla made traditionally that is steamed on a stove. You can check out that too.

Dhokla

1 cup besan (chickpea flour/gram flour)

3/4 cup water

1 tsp salt

1/4 tsp turmeric powder

1 tbsp lemon juice (juice of 2 lemons)

1 tsp oil

1 tsp ginger-green chilli paste

1 tsp Eno fruit salt

Tempering (tadka)

1 tbsp oil

2 tsp sugar

1 tsp mustard seeds

100 ml water (1 small cup)

3-4 green chillies (slit vertically)

1 tsp lemon juice

1. Take besan in a bowl and add water little by little, mixing with other hand so as to prepare lump free batter.

2. Add salt, turmeric powder and ginger-green chilli paste to the dhokla batter. Let the batter rest for 20 minutes, covered.

3. Take a microwave safe idli stand and after washing it in running water, don't wipe clean it. Take 1 cup water in the plate of the stand.

4. In a small bowl, take lemon juice and add 1 tsp oil to it. Add eno fruit salt and mix quickly. Add this to the batter and mix.

5. Pour dhokla batter in the moulds of the idli stand immediately. (Don't let the batter sit after adding eno).

6. Cover with the lid which comes with the stand and steam on a micro High for 4 & 1/2 minutes. Take out from the microwave and after 1 minute, remove dhokla from the moulds.

7. For tempering or tadka, heat oil in a small pan on a stove and add mustard seeds. When they pop, add green chillies. Add water and sugar and let it come to boil. Turn off the heat and add lemon juice.

8. Pour this tadka over steamed dhokla and refrigerate it. Let the water from the tadka gets absorbed turning the dhokla soft. You can serve the dhokla garnished with fresh coriander leaves and grated coconut.

Note- You can cut each idli shaped dhokla into 4 pieces and serve.

dhokla