Instant savory appam

On my recent trip to India, I added a new item to my kitchen: an appam pan or aebleskiver pan. I'm loving it for it's so versatile and you can prepare so many items in the pan, which are healthy. That's because you can easily prepare food items which are generally fried in this pan, using just one drop of oil: so it's healthier on your body, healthier on your pocket (you save a lot of money on the oil too). Isn't that awesome?

So I couldn't wait to cook just about anything in my appam pan but at the same time also wanted it to be quick. So, over the weekend, I made these instant savory appams. I did not follow the traditional way but I just used the Gits instant mix for idli. You can also use the instant mix for dosa or uttpam for these, just add the spices according to taste. If using idli mix, you don't need to add spices but the dosa mix is bland so I did add salt, red chilli and garam masala. Explaining the step-by step process which will be helpful for the beginners.

Ingredients:

Instant mix (I used instant idli mix, you can use uttpam or dosa mix too): 1 cup
Beaten yogurt to soak the mix
Onions (finely chopped): 1
Green chilli (finely chopped): 1
Spices to taste
Little oil to season the appe pan

1. Soak the instant mix with yogurt and keep aside for 10-15 minutes. It will absorb the liquid and will become thick. 
2. After 15 minutes, add a little water if required to make a batter-like consistency so it's neither very thick nor runny. Add the onions, green chili and spices to taste. Mix well.
3. Heat the appe pan on medium-low heat: this is the most important part so I'm explaining in detail. I use a glass top electric cooking range. The temperature knob goes from 1-12, 12 being the highest temperature. I heat the pan at 4.5. 
4. After 3-4 minutes, lower the temperature to 3. Add a drop of oil in each mold. 
   
5. Drop spoonfuls of the batter into each mold. 
   
6. Cover and let cook for 5-7 minutes. Remove cover and turn with the help of a wooden chopstick. 
   
7. Cover and let cook for another 5-7 minutes till they become golden brown from both sides. Remove cover and check if done from inside by doing a toothpick test. If the toothpick comes out clean, it is done. Turn off the flame. 
   
8. Serve hot savory appe with Restaurant style coconut chutney. 

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Instant Methi dhokla

Hello again everyone and a very Happy New year to all of you. I believe wishes are never late and I'm back to blogging after almost a month as I had taken a break and had traveled to India for vacations with my parents. Being with parents gives everyone an immense pleasure, no matter how old we are. It was very special for me and I enjoyed my trip to the fullest. It was so amazing to leave behind the cold, snowy weather to bask in the sunshine. My stay was full of shopping, sunshine, family love and food. Food, yes food is one of the most special part whenever I visit India: there are so many things I crave to eat all year long and I get overwhelmed by the choices I get to eat in my beautiful country. From roadside chaats, pani puri, samosas and kachoris, stuffed parathas and all types of curries and the typical sweets; you name it and you get it.

While it gives immense pleasure to sit and eat in the sunshine, it gives more pleasure to cook something for your parents and family. So I did prepare Whole wheat Samosas , Stuffed karela and Dal-Pakwaan at home for my family. Everyone also wanted me to prepare the instant dhoklas they have been looking at my blog and wanting to try at home since long.

Winters in India are beautiful: it's little cold with plenty of sunshine on most of the days, and you get the abundance of vegetables in the season. It was almost raining green leafy vegetables: mint, coriander, mustard, methi, spinach, bathua and what not.. So I decided to experiment a bit and filled in my dhoklas with abundant methi leaves. Also my mother doesn't use a microwave so I had prepared these on the regular stove top in idli molds. It took a total of 5 minutes for each batch. I had prepared a lot of batter and steamed them in 3 batches for my whole family.

Here's the recipe:

Ingredients:

Chickpea flour (besan): 5 cups
Semolina (sooji): 2 cups
Methi leaves: 2 big bunches
Salt to taste
Sugar: 4 tsp.
Lemon juice of two lemons
Eno fruit salt: 3 tsp. (replace eno with a 50:50 mix of baking soda and baking powder)
Slit green chillis: 4
Green chilli (finely chopped): 1
Ginger (grated): 1 inch
Mustard seeds: 2 tsp.
Oil for greasing the molds
Oil: 2 tsp. for tempering
Coriander leaves for garnish

1. First we begin by making the batter. Take a big size bowl and and the chickpea flour and semolina. Add salt, 3 tsp. sugar and lemon juice. 
2. Wash and chop the methi leaves very finely. Add to the bowl. 
3. Mix all the contents of the bowl lightly. Begin adding little water and mixing the flour to make a batter so that no lumps remain. Keep adding water slowly until the batter reaches the consistency where it's not too thick and it shouldn't be too liquid. 
4. Add the ginger and green chilli and mix everything well. Cover and leave for about 30 minutes. 
5. Add the Eno fruit salt after 30 minutes and sprinkle little water over the fruit salt. It will begin to bubble up and that's when mix it nicely with the whole of the batter. Do not mix vigorously. 
6. Now the batter is ready to be filled in molds and steamed. Add water in the idli cooker and begin to boil the water on high flame. Cover it without the pressure. 
7. Grease the idli mold (or the dhokla molds) and fill in the batter.By this time, the water will be boiled. Remove the cover and keep the mold inside the cooker and cover again (without pressure). 
8. Turn off the flame after 5 minutes, remove the mold and check if done with a toothpick. Gently remove all the molds from the cooker and keep aside. 
9. After 5 minutes, slowly remove the dhoklas from the molds in a big tray or plate. Steam all the dhoklas in this manner. 
   
10. Now we begin to prepare the tempering. Heat the oil and crackle the mustard seeds. Add the slit green chillis and fry on medium flame till they start turning white. Add 2 cups of water and mix well. Add the sugar, mix and bring it to a rolling boil. 
11. Turn off the flame and spread all the tempering over the steamed dhoklas. Let sit for a minute so the dhoklas soak in the water. 
12. Now remove dhoklas one by one and arrange on another tray or plate because dhoklas will absorb water in a minute and the excess water would be left behind. 
13. Garnish with coriander leaves and serve with mint-coriander chutney. They taste awesome if refrigerated for about an hour before serving.  
14. These dhoklas can also be prepared in the microwave in 3 minutes by following the same recipe: instead of steaming on stove top, just microwave for 3 minutes on the highest power. 

Do check out other versions of instant dhoklas from the blog:

3-minute Microwave dhokla recipe
Dhokla in idli stand recipe
Beetroot dhokla recipe
Instant khatta dhokla recipe
Instant poha dhokla recipe
Rawa dhokla recipe

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Beetroot Dhokla: 3-minute recipe

Another addition to the instant 3-minute dhokla recipe series after the basic 3-minute microwave dhokla, Dhokla in idli stand, Rawa Dhokla, Instant khatta dhokla and Poha Dhokla is this quick and easy, lovely and vibrant colored, healthy and tasty Beetroot Dhokla..

Just like all the other dhokla recipes previously shared, this lovely dhokla also gets ready in just 3 minutes in the microwave, or can be steamed in the normal stove top steamer. It takes about 10-12 minutes in the steamer and you can check by doing a toothpick test.

I have prepared this dhokla in my Idli mold in microwave, you can prepare in the regular dhokla mold or in idli mold, both in microwave and on stove top.

Ingredients:

Beetroot: 1 big
Semolina: 1 cup (sooji)
Lemon juice: 1 tsp.
Salt to taste
Sugar: 2 tsp.
Cooking oil: 2 tsp. + little oil to grease
Eno (fruit salt): 1 tsp. (or add an equal amount of mix of baking soda and baking powder 50:50)
Mustard seeds: 1 tsp.
White sesame seeds: 1/2 tsp.
Desiccated coconut to garnish

1. Grate the beetroot and mix in the semolina, lemon juice, salt and sugar and mix well. Keep aside for 20 minutes. 
   
2. After 20 minutes, mix everything well again, do not add any water, the batter will be little watery because of the beetroot. 
3. Add in the fruit salt and quickly mix well. 
4. Pour the mix into greased idli molds. 
   
5. Cover and steam in the microwave for 3 minutes on highest power. It can vary with power, for maximum 750 W, microwave for 3 minutes, for 700 W, 4 minutes and for 1000 W, for just 2 minutes. 
6. Remove and do the toothpick test, if the toothpick comes out clean, then the dhokla is done. If not, microwave or steam for another minute. 
7. Make the tempering: Heat oil and crackle the mustard seeds. Next, crackle the sesame seeds and turn off the flame.  
8. Pour this tempering over the dhoklas and garnish with desiccated coconut. Serve with Mint-coriander chutney at tea-time or as breakfast. 

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Sambhar Poha

Sambhar poha? Wondering what exactly is it? Well, even I was. I had never heard the name of this dish anywhere, let alone taste it. Yes, I do love sambhar with idlis, yes I do make various kinds of poha, but well, this recipe is a fusion of both.

How did it come into existence? I was talking to a dear friend one fine day and in the middle of the conversation she told me her daughter loves to eat "Sambhar Poha". What? Then she told me as her daughter loved the taste of sambhar and it was difficult for her to prepare idlis every time, she discovered this method of preparing this healthy Sambhar Poha..

I have no kids but I wanted to go ahead and try this recipe, and I totally loved it. It was a new addition to my poha collection. (Here's my poha collection: Poha Recipes). I skipped on to the veggies, you can skip or add as many veggies as you wish to.

Ingredients:

Poha (flattened rice): 3 cups
Cooking oil: 5 tsp.
Mustard seeds: 1 tsp.
Curry leaves: a few
Dried red chilli: 1
Onion (chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Potatoes (boiled): 1
Carrot (boiled): 1
Peas (boiled): a handful
Drumstick (optional)
Bottle Gourd (optional): chopped and boiled
French beans: a few (boiled)
Sambhar powder: 2 tsp.
Salt to taste
Tamarind paste: 1 tsp.

1. Run the poha under water in a colander so all the poha are wet uniformly and keep aside.
2. Boil all the vegetables separately and keep aside. I use frozen peas so I don't need to boil them, I add directly. Also I fry the potatoes instead of boiling. This is optional.
3. Heat oil in a pan on medium flame and crackle the mustard seeds. Add the curry leaves, peanuts (optional) and red chilli. 
4. Add the onions, let the onions cook and become transparent. Don't let them brown.
5. Add the potatoes (if you want to fry the potatoes instead of boiling, tastes better but takes little more time) and sprinkle salt. Let cook until the potatoes are done. This step is optional.
6. Add the tomato, green chilli and peas (if using frozen peas) and sprinkle salt (do not add salt if already added in step 4). Let cook until the tomatoes are soft. 
7. Add the chopped and boiled veggies and toss well into the masala. Add the sambhar masala and tamarind. Mix everything well so that all the veggies are coated in the masala and let cook for few minutes.
8. Add the poha and mix everything well. Let cook for another minute and turn off the flame. Sprinkle lemon juice (optional) and serve healthy dish. 

Mint poha

Ingredients:

Poha (flattened rice): 2 cups
Cooking oil: 4 tsp.
Mustard seeds: 1 tsp.
Curry leaves: a few
Urad dal: 1/2 tsp.
Onion (chopped): 1
Potato (chopped): 2
Salt to taste
Green chilli (chopped): 1
Peas: 1/2 cup
Mint leaves (finely chopped): a bunch
Red chilli powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Sugar: 1/2 tsp.

1. Put the poha (flattened rice) in a colander and run under water. When the poha is wet but not soaked, keep aside.
2. Heat oil and crackle the mustard seeds. Add the curry leaves and urad dal and add the chopped onions after about 30 seconds. Let them fry until they are transparent.
3. Add the potatoes and sprinkle salt. Mix well and let cook on medium flame until the potatoes are done.
4. Add the green chilli, peas and mint leaves and mix well. Add red chilli, cumin powder, coriander powder and garam masala and mix everything well. Let cook until the peas are completely done. 
5. Add the poha and sugar. Mix everything well and serve as a snacks/breakfast topped with bhujiya and lemon juice.

3-minute Microwave Dhokla: in Idli mould

Ingredients:

Gram flour (besan): 8 tablespoon
Semolina (sooji): 2 tablespoon (basically ratio 1:4 for semolina:gram flour)
Ginger (grated): 1 inch piece
Sugar: 2 tsp.
Salt to taste
Lemon juice: 1 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: a few
Green chilli (sliced): 2
Eno (fruit salt): 1 tsp. (a 50-50 combination of baking powder and baking soda can be used in place of Eno fruit salt)
Cooking oil: 2 tsp.
Oil to grease the mould

1. Mix the gram flour and semolina together. To this add the grated ginger, lemon juice, 1 tsp. sugar and salt. Now slowly add water to make a batter, ensuring no lumps remain, whisk well. Batter should not be too runny or too thick. Keep this batter aside for 20 minutes.
2. After 20 minutes, stir the batter and add a little water if required. Otherwise add the eno fruit salt and give a gentle stir to mix in the powder. Do not stir a lot. Keep aside for about a minute in which you will grease the idli molds with little oil. 
3. Slowly add the batter in the microwavable idli mold and steam it on high power for 3 minutes. 
4. Remove from the microwave and let sit. By the time, make the tempering.
5. Heat oil in a pan and add the mustard seeds. When they crackle, add the green chilli and curry leaves. Mix and let cook for about 2 minutes.
6. Add a cup of water and stir in the remaining 1 tsp. sugar. Bring it to a boil and turn off the flame.
7. Remove the dhoklas from the molds and place on a flat serving tray or plate. Pour the tempering over the dhoklas. Let sit for about a minute for the dhoklas to absorb water and become spongy. Serve with Mint-coriander chutney and hot steaming tea !!

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You might also like 3-minute microwave dhokla and 3-minute rawa dhokla recipes.

Simple Poha

Ingredients:

Poha (flattened rice): 2 cups
Cooking oil: 3 tsp.
Coconut (dessicated): 1 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Cumin powder: 1/4 tsp.
Coriander powder: 1/4 tsp.
Sugar: 1 tsp.
Mustard seeds: 1 tsp.
Urad dal: 1/2 tsp.
Peanuts: a few
Curry leaves: a few
Green chilli (chopped): 1
Onion (chopped): 1
Potato (chopped): 2

1. Add the poha in a colander and run under water to wet all the poha. When all the water is drained out, add salt, red chilli powder, cumin powder, coriander powder, sugar and coconut and mix well. Keep aside.
2.  Heat oil and splutter mustard seeds. Add urad dal, curry leaves, and peanuts. Add green chilli after half a minute.
3. Add the onions and let cook until they are transparent. Add the potatoes and mix well, let cook on medium flame until they are completely done, do not cover.
4. Add the poha and mix everything well. Turn off the flame after a minute and sprinkle lemon juice (optional) and serve !!

Mix Masala Poha

Ingredients:

Poha (flattened rice): 2 cups
Oil: 4 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: a few
Asafoetida: a pinch
Peanuts: a few
Onion (chopped): 1
Potatoes (finely chopped): 2
Green chilli (chopped): 1
Peas: 1/2 cup
Salt to taste
Red chilli powder
Coriander powder
Cumin powder
Mango powder
Chaat masala
Mint powder
Garam masala
(All spices as per taste)
Sugar: 1 tsp.
Coconut (dessicated): 2 tsp.
Lemon juice: 2 tsp.
Coriander leaves to garnish

1. Add the poha in a colander and run under water. Keep aside. 
2. Heat oil and splutter mustard seeds, curry leaves, asafoetida and add peanuts. 
3. Add onions and fry until they are transparent. Add the potatoes, sprinkle salt and let fry for about 7-8 minutes until the potatoes are done and start browning on the edges. 
4. Add green chilli and peas and mix well. After about 2 minutes add all the powdered spices: red chilli, coriander, cumin, mango powder, chaat masala, mint powder and garam masala. Mix well and let the spices blend in for about 30 seconds.
5. Add the poha, sugar, lemon juice and coconut. Mix everything very well and turn off the flame after about a minute. Garnish with coriander leaves and serve !!

Coriander Poha

Ingredients:

Poha (flattened rice): 2 cups
Cooking oil: 4 tsp.
Potatoes (finely chopped): 2
Pao bhaji masala: 1 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: 1 few
Onions (chopped): 1
Green chilli (chopped): 1
Ginger (grated): 1 inch
Coriander leaves: a bunch
Tamarind: 1/2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.

1. Soak poha in water to make it completely wet and drain all water and keep aside.
2. Heat oil and add the potatoes. Add pao bhaji masala and mix well to coat all the potatoes. Let cook on medium flame until the potatoes are cooked completely. Drain from oil and take out the potatoes.
3. Heat the same oil and add mustard seeds and curry leaves. When they splutter, add the onions and fry until transparent.
4. Add green chilli, ginger and half the coriander and mix well. Let cook for a minute.
5. Add tamarind, salt, red chilli powder and mix everything well. Add in the potatoes after half a minute and give a stir. 
6. Add the poha, mix everything well and turn off the flame after a minute. Garnish with coriander leaves and serve.

Spicy Batata Poha (Potato with flattened rice)

Ingredients:

Poha (flattened rice): 2 cups
Cooking oil: 4 tsp.
Peanuts: 8-10
Mustard seeds: 1 tsp.
Curry leaves: a few
Potato (chopped): 2
Peas: 1/4 cup
Salt to taste
Sambhar powder: 1 tsp.
Red chilli powder: 1 tsp.
Asafoetida: a pinch
Coriander powder: 1/2 tsp.
Green chilli (chopped): 1
Sugar: 1 tsp.
Lemon juice: 2 tsp.
Coriander leaves to garnish

1. Run the poha under running water in a colander and drain all water when the poha is completely wet. Keep aside.
2. Heat oil in a pan and add the peanuts, fry until they change colour slightly and drain from oil and keep aside.
3. In the same pan, crackle mustard seeds and add asafoetida. After 10 seconds, add the potatoes and mix well. Add the salt and sambhar powder. Mix really well to coat all potatoes with the spice powder and let cook until the potatoes are done.
4.  Add cumin powder, coriander powder and red chilli powder. Mix well. Add the curry leaves, peanuts and green chilli and peas. Mix well and let cook until the peas are done. I use frozen peas so I cook for about a minute. If using fresh, cook longer.
5. Add sugar and lemon juice and quickly add the poha. Mix really well to coat all poha with the masala. Cook for a minute and turn off the flame. Garnish with coriander leaves and serve hot with a cup of tea !!

Kanda Batata Poha

Ingredients:

Poha (rice flakes): 2 cups
Salt to taste
Sugar: 1 tsp.
Turmeric powder: 1 tsp.
Cooking oil: 2 tsp.
Mustard seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Peanuts: 8-10
Potato (finely chopped): 2
Curry leaves: a few
Onion (chopped): 1
Green chilli (chopped): 1
Dessicated coconut: 2 tsp.
Lemon juice: 2 tsp.

1. Sieve the poha in water and when it is completely wet, add the salt, sugar and turmeric to the poha, mix well with hands and keep aside.
2. Dry roast the peanuts on medium flame until they start becoming golden brown. Keep aside.
3. Heat oil in the same pan and add potatoes. Let cook until they are golden brown and crispy on both sides. Drain oil and keep the potatoes on a kitchen paper.
4. Now heat the same oil again and crackle mustard seeds. Add cumin seeds and when they sizzle, add the onions and mix well. Cook until the onions are transparent.
5. Add curry leaves, green chilli and peanuts and sauté for a minute. Now add the poha and mix well. 
6. Add the potatoes and mix well. After a minute, add the coconut and lemon juice. Turn off the flame and serve as a light, wonderful breakfast.

Poha with a twist: Carrot poha

Poha is one versatile snacks item that can be made in so many different ways it's almost countless. Everyone prepares poha with their own style. So was me, who used to prepare poha in the same style for every saturday morning breakfast for more than an year. That is my mother in-law's recipe. That recipe is here: Poha recipe

Things changed when I discovered this another poha recipe which I thought could somehow suit my picky taste-buds. And wow! it turned out to be amazing and hubby loved it as well. So that's it, we have now begun to alternate between these two types of poha on Saturday mornings, and we no longer feel bored with the same kind of poha. So here goes the recipe:

Ingredients:

Poha: 2 cups
Cooking oil: 3 tsp.
Mustard seeds: 1 tsp.
Peanuts: a few
Onion (chopped): 1
Potato (finely chopped): 1
Peas: 1/2 cup
Asafoetida: a pinch
Curry leaves: a few
Ginger (grated): 1 inch
Green chilli (chopped): 1
Carrot (grated): 1
Salt to taste
Sugar: 1 tsp.
Grated coconut: to taste
Red chilli powder: 1/2 tsp.

1. Soak the poha under the running water and drain the water. Keep aside.
2. Heat oil in a pan and add the mustard seeds when it is hot. When they splutter, add the peanuts and fry until golden brown.
3. Add the asafoetida and curry leaves. Add chopped onions after 30 seconds and fry them until they become transparent.
4. Add the ginger and green chillis and mix well. Add the potatoes, sprinkle half the salt and mix well. Let cook in open on medium flame until they are soft.
5. Add the grated carrots and peas. Mix and add red chilli powder. Let cook for 2-3 minutes. I used frozen peas, but if using fresh, add in with the potatoes.
6. Add grated coconut and sugar. Mix and immediately add the wet poha. Sprinkle the other half of the salt on the poha and mix well. 
7. Turn off the heat, sprinkle some lemon juice and add sev (optional). Serve hot.

Rawa dhokla (3 minute microwave recipe)

After I tried Khaman Dhokla (3 minutes microwave recipe) so many times, which is also the most famous post on my blog.. here I come with another 3-minute dhokla recipe.. this is the rava dhokla, which is made entirely of sooji (semolina) and takes the same amount of time; and of course tastes entirely different.

Ingredients:

Semolina (sooji): 1 cup
Ginger (grated) : 1 inch piece
Green chilli: 1 (finely chopped)
Oil: 3 tsp.
Lemon juice: 2 tsp.
Turmeric powder: 1 pinch
Sugar: 1 tsp.
Salt: to taste
Eno (fruit salt): 1 tsp. (or a mix of baking soda + baking powder)
Mustard seeds: 1 tsp.
Curry leaves: a few
Asafoetida: 1 pinch
Grated coconut: As required

1. Mix semolina (sooji), salt, lemon juice, ginger, green chilli, 1 tsp. oil, turmeric and sugar. Adding little water, make it to a paste. Do not add a lot of water. Keep aside for 20 minutes.
2. After 20 minutes, add eno (fruit salt). If eno is not available, a 50-50 combination of baking soda + baking powder will work the same way, I have heard it tastes better. Mix well and keep aside for 5 minutes.
3. Grease a microwave safe container and transfer the paste completely. Cover and microwave for 3 minutes on high power. My microwave has 750 W high power. If yours has less, adjust accordingly. 
4. After 3 minutes, insert a toothpick and check if it is done. If the toothpick comes out clean, means it is done. If not, microwave for another 30 seconds or a minute. Take out in another flat plate. Let cool for 5-10 minutes.
5. By the time, prepare the tempering. Heat oil and splutter the mustard seeds. Add the asafoetida and curry leaves. Add 3-4 tsp. water after a minute. Turn off the heat after 30 seconds and pour this tempering over the dhokla. 
6. Garnish with grated coconut and coriander leaves (optional), cut in desired shapes and serve with Coriander Chutney.