This Gujarati recipe of Sweet-tarty dhokla prepared with urad dal and rice mixture can be prepared for breakfast or supper or whenever you wish to have something light and healthy. Nowadays, we easily get ready made idle batter from market, so making this more simpler.
Gujarati theplas are prepared with numerous styles. Try making misse theplas prepared from gram flour, wheat flour and spices. These can be packed in lunch or carry these when off for an outing. Methi theplas can be stored for 3-4 days.
Cook with less oil, steam baked, served with spicy desi chutney, chilly and sev famous and special Gujarati traditional street food surti locho is out of the world. Prepare it for breakfast or supper or whenever you like eating.
Nankhatai is usually prepared in oven and comes out really tempting. But nankhatai can also be prepared on gas in wok with heavy base or pressure cooker. This nankhatai prepared without oven also have pleasing taste. Today we will make nankhatai in a pan.
Any green leafed vegetable like Methi, Palak or Bathua can be used to prepare Gujarati Palak Thepla. You can make Thepla for lunch, dinner or any other time, you can also pack it for the road. So let us make Palak Theplas.
Preparing Thepla is similar to preparing parantha. But its dough is prepared by kneading spices along with it and is thinly rolled. Theplas have a longer shelf life compared to paranthas. They can be kept for 2-3 days and eaten.
Gram flour dhokala prepared in less oil is very much liked by all. Traditionally, dhokala is made on gas or pressure cooker or in a plate placed above a stand. But gram flour dhokala made in microwave can also be prepared very easily and instantly.