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.
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.
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.
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.
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.
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.
Poha Namkeen is tasty for sure and can also be easily prepared at home. Make Poha Chivda Namkeen and store, you can eat it anytime with tea or give it to your kids if they are a little hungry, they will surely love it.
Fried Poha Namkeen is made in two ways:
1. You can deep fry the Namkeen: if you want to make Namkeen by frying Poha then it is better touse fat grains of Poha.
2. You can also shallow fry Poha and prepare the Namkeen, you should use thin grains of Poha for this.
In Gujarat, Bakarwadi is prepared in 2 different ways: Bakarwadi filled with spices and Bakarwadi filled with potatoes and spices mixed together. Bakarwadi made by filling spices can be stored for a month. Whereas Aloo Bakarwadi has a shelf life of just a day. Under the crunchy layer of Bakarwadi the soft taste of spicy potatoes is just out of the world.
Poha Chivda Namkeen is obviously tasty but Sweet Sour Mixed Chivda has much more range in taste. Even those who don't prefer spicy will like it a lot. Small kids eat Khatta Mitha Mix Chivda with much delight.
Lasora ka Achaar/Gunda Pickle is made in two ways, one with spices and the other without any spices. The former is liked by elders while kids love the latter i.e without any spices. Everyone at my house are big fans of Gunda Pickle.
Spinach dhokla is really scrumptious and nutritious among other dhoklas. Spinach dhokla can be served in morning breakfast and during supper or whenever you feel like eating something light and healthy.
Traditionally, Surti Undhiyu is cooked in an earthern pot. The spices are prepared and stuffed into some vegetables while some vegetables are cut and mixed with spices then placed on a banana leaf in the pot making it a small bag or the vegetables are wrapped with leaves and kept in a pot. Mango leaves is placed on the vegetables and the mouth of the pot is sealed with dough. The ground is dug to make a hole in which a fire is made then the pot filled with vegetables is turned upside down over it. 'Undhiyu', the word means inverted. The vegetables inside the pot are allowed to cook for 1-2 hours on a low flame. Once cooked the vegetables are removed from the pot and served hot.
Undhiyu is served with chutney mixed with sev. Undhiyu can also be eaten alongwith chapati, paranthas or puri. These days, Undhiyu is cooked on the gas using a utensil with a thick base. Let us now start the preparation of Undhiyu.
Gujarati khandvi, relished by all can be prepared more easily and instantly in a microwave because there is no need to stir the batter constantly in microwave and no lumps are formed while cooking the batter.