Besan Dhokla is very tasty to eat, very less oil is used while preparing it as it cooks in steam. If you are avoiding oily food then do try this recipe. You can also send Besan Dhokla in lunch boxes for the kids.
Dhokla is prepared in many ways, like Besan Dhokla, Rawa Dhokla, Sour Dhokla, Paneer Dhokla, Jhatpat Dhokla. We have made Rawa Dhokla and Jhatpat Dhokla earlier so today we will make Besan Dhokla.
Momos are Tibetan food. They are very delicious. They are also called Tibetan Steamed Dumplings. They require very little oil and are prepared with steam. That is why momos are easily digestible and are very nutritious. Let's make the vegetable Momos today.
If you're tired with oily breakfasts, then try rawa dhokla (Semolina Dhokla). It's cooked in steam and almost negligible oil is used. It also takes very less time to prepare. Let's make Rawa Dhokla today.
If you are looking for some good instant breakfast recipes the try making Veg Rawa Idli at home. This is a zero-oil recipe and is easily digestible. It takes less time and is equally nutritious. Lets start making Veg Rawa Idli today .
Poha is popular recipe in west and central India. You can easily find Poha in every food joint of Madhya Pradesh. It is very easy to cook and takes less time. Keeping in mind the health concerns, the best part of the recipe is that it uses less oil while cooking. Lets prepare Poha for the breakfast today.
We all are huge fans of Dahi Vada or Dahi Bhalla Chaat. Traditionally, Dahi Vada is prepared by frying in oil. Soaking fried Dahi Vada in water removes excess oil. Still, if you do not prefer fried Chaat then these Dahi Vadas cooked in steam are specially for you.
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.
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.
Maize flour is full of fibre, calcium and many other minerals and vitamins which provide warmness to body. During winter we often make roti, parantha with maize flour but idle made with it also comes out yummy.
Lauki nu Muthia absorbs less oil and is made with steam. It is an nutritious and a tasty recipe of Gujarat. You can serve it in the morning as well as in the evening as a snack. Lets prepare Lauki nu Muthia today.
Maheri was once eaten in villages as breakfast. It is prepared with fresh matha, stirred vigorously to give it a smooth consistency. I donâ€™t know if Maheri is prepared in homes anymore. Letâ€™s make this dying dish today.
Maheri can be prepared with wheat, millet or broken rice. We are making millet maheri. The method is same for maheri made from other ingredients.
It takes time to prepare Dhokla made with pulses and rice. If you are looking for a instant recipe to prepare Dhokla, then consider making Instant Dhokla. It is tasteful and nutritious and easy to prepare at the same point of time. Less oil is used in its preparation and it is one of the easiest and quick recipe that anyone can make.
Thopa is a low- fat recipe that absorbs less oil. It is a traditional breakfast recipe of West Uttar Pradesh and regions around Rajasthan. So lets start preparing Thopa today and serve it to your family members in the breakfast. I am sure they must be looking forward to eat something special in the Sunday breakfast menu.
If oily food is restricted for you, then make this delicious Vatta Appam. There is a little similarity to the way dhokla is prepared.
But instead of besan, rice is used. We also mix sugar in this. Let's make Vatta Appam.
Handvoh recipe uses very little oil or ghee. It is good for people who prefer eating less oil. All the ingredients needed for making Handvoh must be available in your kitchen. Letâ€™s make Handvoh today!
Handvoh is a delicious Gujarati dish. It is made from lentil, rice and vegetables, so it is rich in proteins and vitamins.
Sago (Sabudana) Khichadi is usually made in fasts. Today we will prepare Sago Khichadi, that you and your family members can eat in your fasting days.
If you are specifically making it for fasts, then you should use saindha salt. Sago is available in the market in two qualities. One is big grains and the other is small grains. If you are using big grains of sago, then you have to soak them for atleast 8 hours in the water. In foreign countries you can find sago in big Asian stores that might be available with the name of Tapioca.
Small grains of sago keep on sticking with each other, whereas the big grains gets easily separated. Even i m fond of khichadi made with big grains of sago rather than small grains. ut sometimes it is very difficult to find big grains of sago in near by stores.
Idli made with dal and rice is very common and liked by everyone. But Idli made with sooji (rava) takes less time. You do not need to to soak it over night and neither have to make any paste. Kids and adults everyone will be like its taste. So lets make Rava Idli today.
Methi ke Gatte is a zero-oil delicious breakfast recipe. Have you ever tried it ?
Rajasthani Besan Gatte is a very popular recipe. You can make this recipe dry or with curry. Besan Gatta Rice Pulav is also a popular Rajasthani Recipe, mostly liked by everyone. Lets make Methi Gatte Recipe for the breakfast today.
Idli is prepared from Dal chawal and if you are in a hurry, soak dal chawal before hand, grind and ferment, if not grounded and fermented then Idli can also be made from Rawa Suji.
Though Idli can be made instantly with Rawa/Suji, the taste and flavor of Idli prepared from Dal chawal is unbeatable. If hot Idlis with equally hot Sambhar is served to you then you will leave all your work and indulge in this treat. It is so soft that even a child of 8 months can eat it. You can have it for breakfast,lunch or dinner whenever you feel.
To make Idli from Dal chawal, soak Dal chawal, grind it and prepare a mixture and allow it to ferment. Idli will turn spongy only if mixture is fermented properly, so we have to be very attentive while while making the mixture. We also have to plan earlier, if we want to make the Idli on Sunday, then those living in hot places have to soak Dal on Saturday morning itself. While those living in cold regions need to soak Dal on Friday morning as fermentation is slow if the weather is cold. So lets start preparing Dal Idli.