Love Served Daily

Cooking up Smiles..Across the Miles


42 Comments

Oats Dhokla..A healthy delight

IMG_4587

A big hello to all of you. I am so excited the spring will be here soon. With the New England weather, you can’t really predict much but at least with all the Easter stuff floating around, it makes both me and my daughter very happy. She is looking forward to all the egg hunting and I can’t wait for some warmer days and outdoor activities. We have been lucky enough to have a reasonably warm winter this year and are really looking forward to a  gorgeous summer ahead. How is the weather like at your end..?

Healthy is my favorite kind of food. I do enjoy eating all the junk and the not so good for you desserts but they make me so guilty afterwards. Dang. So not worth it. 😦 I am therefore always on the lookout for healthy recipes – oats, quinoa, kale, chia seeds are some of the most frequent ingredients used in my kitchen. I have been cooking with oats a lot off lately and this dhokla or steamed cake recipe was as healthy as it was delicious. 🙂

Without wasting any more time, lets make this yummy treat..

Ingredients:

Oats – 3/4 cup, dry roast and make a powder – will yield 1/2 cup oats flour

Sooji or Semolina – 1/2 cup

Yogurt – 1/2 cup

Ginger and  green chilly paste – 1/2 tsp

Chopped Spinach or grated carrots – 1/2 cup (Use your choice of veggies)

Salt to taste

Lemon Juice – 1 tbsp.

Sugar – 1 tbsp.

Eno Fruit Salt – 1 tsp

Water – 1/4 cup, use as needed

Oil – 1 tbsp.

Mustard Seeds – 1/2 tsp

Curry leaves – a few

Chopped Cilantro for garnish

Method:

  1. In a bowl mix together the oats flour, sooji, yogurt, salt, lemon juice, sugar, ginger and green chilly paste. Add water as needed to make a smooth batter of pouring consistency. Let it rest for at least 30 minutes.
  2. Now mix in the spinach and give it a good stir. Add some more water if needed. The batter should be of pouring consistency but not too thick or thin.
  3. Get your steamer ready or boil some water in a large pot or cooker. If steaming in the cooker, do not use the whistle.
  4. Grease a 7 inch dish and keep it ready.
  5. Once the water comes to boil, add in the eno fruit salt to the dhokla mix and give it a gentle mix, making sure not to over mix.
  6. Pour the dhokla mix in the greased dish and let it steam on medium flame for at least 15 – 20 minutes till a toothpick inserted in the center comes out clean.
  7. While the dhokla is steaming, we can prepare our tempering.
  8. Heat oil in a pan and add in the mustard seeds. Allow them to splutter. Throw in the curry leaves and once they crackle, switch off the flame.
  9. Once the dhokla is ready, pour this tempering over it and allow it to rest for 10 minutes. Garnish with chopped cilantro leaves.
  10. Finally, cut your dhokla pieces and serve with your favorite chutney. Enjoy this healthy snack.

….

So here is how I made this healthy and delicious dhokla. Do let me know if you try this out.

Thanks for stopping by. See you soon.

Love,

Ritu. 🙂

 

 

 

 


39 Comments

Cabbage Muthiya.A healthy, Gujarati snack.

IMG_1294

I really enjoy eating Gujarati cuisine. It is so different from our usual Punjabi food, simple, sweet, flavorful and so delicious. Most of their dishes are steamed vegetables or flour that are then tempered to enhance taste. Some of my favorite dishes include Thepla, Daal Dhokli, Handvo, Dhokla, Khandavi and of course Muthiya. Today I am making some healthy and delicious Muthiya but with a twist. 😉

Muthiya gets its name from the action of “gripping the flour” in your hand (or Muthi, as called in hindi). It is traditionally made with chick pea flour (Besan) and fenugreek leaves (methi) flavored with spices and finally steamed. This is then either tempered or fried, as preferred. The steamed version really appeals to me as its a pretty healthy snack and so flavorful. You can also make this ahead of time and temper it right before serving. Such an easy and healthy snack item.

I have always had Muthiya with Methi but when I came across this recipe of Cabbage Muthia at Spusht, I was impressed. It looked delicious, healthy and was using cabbage. I can hardly find any uses for cabbage other than the boring sabji we make (Or koftas, salad, cole slaw etc.) And when I finally tried it, it was delicious. I could hardly tell, it had cabbage and the taste was so good. Thank you Nisha Sarda for this amazing recipe. I loved it and will surely make it again. Do check out her blog guys, she is an amazing cook and a great photographer too – Spusht.

IMG_1296

Here is the recipe for Cabbage Muthiya 

Ingredients:

To make Muthiya:

Grated Cabbage – 2 cups

Chick pea flour – 1/4 cup

Whole wheat flour – 1/2 cup

Semolina or sooji – 1/4 cup

Lemon juice – 1 tbsp.

Oil – 1 tbsp.

Cilantro – 1 tbsp, chopped

Mint – 1 tbsp., chopped

Ginger – 1 tsp, grated

Baking Soda – a fat pinch

Salt – to taste

Sugar – 1 tsp

Red chilly podwer or chopped green chilies – to taste

Turmeric powder – 1/4 tsp

Water – as needed

For Tempering:

Oil – 1 Tsp

Mustard Seeds – 1/2 tsp

Sesame seeds – 1/2 tsp

Curry leaves – about 5, crushed

Green chilies – slit, optional

Lemon Juice – 1 tbsp

For garnish – Chopped Cilantro, grated coconut

Procedure:

  1. Mix all the ingredients listed under Muthiya except the soda and leave it aside for about 10 minutes. The cabbage releases some water which should be good enough to bind it all together. You can add more water if needed. Add the baking soda. Conversely, If the mixture becomes too watery you can add more flour till it all comes together as a soft dough. You should be able to give it a log shape when you grip the mixture between your hands. That’s when you know its done.
  2. Get your steamer ready with some hot water. Coat your hands with some oil and pick up little balls of the mixture and shape them into logs. You can also use an instant pot for steaming.
  3. Steam for about 20 minutes on medium heat. Check with a toothpick to make sure its cooked from inside.
  4. Let them cool for a few minutes before tempering. You can also let them cool completely and keep it in the fridge in a zip lock bag or air tight container and temper them when you are ready to eat.
  5. For the tempering, heat oil in a pan. Add the mustard seeds and let them splutter. Add the sesame seeds and the curry leaves and also the green chilies, if using. Let them cook for a few seconds and add in the sliced Muthiya. The size and shape of the muthia is totally as per your preference.
  6. Cook the Muthiya for a minute or two till all the tempering is well coated and you see a pretty golden color. Drizzle some lemon juice on top, mix well and switch off the gas.
  7. Finely garnish with chopped cilantro and/or grated coconut and enjoy your delicious and healthy snack.

IMG_1295

So thanks again Nisha for this recipe. I will surely be making it again, May be with Kale this time. 🙂

Some other options would be raddish, bottle gourd, or spinach Muthiya.

IMG_1297

Thanks so much for reading. I hope you will try this and let me know if you liked it.

See you again soon.

Love,

Ritu 🙂