Mint dhokla (3 minute Microwave recipe)

Very often I purchase a lot of mint as I cannot resist beautiful, fresh mint in stores and then I try to use that lot of mint in so many various dishes to finish that wonder herb as it starts blackening and going bad after just few days and how much mint-coriander chutney can one make? I obviously do prepare so many other dishes from mint all the time I have mint in abundance but this mint dhokla is my favorite as it's an instant and quick option for a breakfast or snack and is easy to prepare and filling, yummy and satisfying.

Other recipes I prepare from mint are:

Mint- coriander chutney
Mint-egg salad
Mint-zucchini (pudina lauki masala)
Mint fish curry
Mint Poha
Mint paratha
Mint Dal fry
Mint Rice

Here's the recipe of the Mint Dhokla (Pudina dhokla):

Ingredients:

Chickpea flour (besan): 1/2 cup
Semolina (sooji): 1/2 cup
Salt to taste
Lemon juice: 3 tsp.
Mint leaves: a big handful
Eno fruit salt: 1 tsp. OR baking soda (1/2 tsp.) and baking powder (1/2 tsp.)
Cooking oil: 3 tsp.
Mustard seeds: 1 tsp.
White sesame seeds: 1 tsp.
Dried red chili: 1

1. Wash and grind mint leaves with water in a mixer. 
2. Mix the chickpea flour, semolina, salt and lemon juice in a big bowl. Add the mint water to the bowl and mix well. Add more water if required to make a flowing batter like consistency. 
3. Leave this mixture aside for 20 minutes. 
4. Add eno fruit salt or a mix of baking soda and baking powder. Sprinkle little water on top, the soda will start bubbling. Mix it slowly but nicely. 
5. Add the whole mix immediately to a greased microwave safe bowl. 
6. Cover the bowl and microwave on high power for 3 minutes. Remove and do the toothpick test. If toothpick comes out clean, the dhokla is done; otherwise microwave for another 30 seconds. 
7. Remove the dhokla on a plate and let cool. 
   
8. By the time, prepare tempering. Heat oil in a pan and crackle the mustard seeds. Add white sesame seeds and the red chili. Turn off the flame after 30 seconds. 
9. Cut the dhokla in desired shape when cooled.
   
    
10. Pour tempering over it. Serve with Coconut Chutney. 

Instant Rice Flour Dhokla (3-minute recipe)

Dhokla recipes have always been a hit on my blog and the Instant Microwave Dhokla is the most viewed recipe as well. I have tried many versions of instant dhokla for tea time snacks because I'm always looking for easy snacks recipes. I have tried Dhokla in idli stand, Instant khatta dhokla, Instant Methi dhokla, Instant Poha dhokla, Instant rawa dhokla and Instant Beetroot dhokla.

This is another instant dhokla recipe which is very light and quick to make. It turns out super awesome and I have tried it a lot of times and finally found the time to post it.

Ingredients:

Rice flour: 2 cups
Semolina: 1 cup
Yogurt: 1/2 cup
Sugar: 2 tsp.
Salt to taste
Cooking oil: 2 tsp. + for greasing dhokla mold
Lemon juice: 3 tsp.
Asafoetida: a pinch
Eno (fruit salt): 1 tsp.
Red chilli powder: 1 tsp.
Mustard seeds: 1 tsp.
Desiccated coconut to garnish
Chopped coriander leaves to garnish

1. Mix rice flour, semolina, salt and sugar in a wide bowl. 
2. Add in the yogurt and make a batter by adding enough water. Add 1 tsp. oil and mix well. 
3. Add asafoetida and lemon juice and mix well. Leave for about 20 minutes. 
4. After 20 minutes, mix it well again. Add little more water if the batter feels dry. It should be like idli batter: not too thick and not too flowing and watery. 
5. Add the Eno and sprinkle little water. Bubbles would start to form. Lightly mix in the eno with the batter and pour the complete mix in a greased microwave safe mold. 
6. Cover and microwave it at high power for 3 minutes. 
   
7. Remove and let cool for about 5 minutes and then remove from the mold and transfer to the serving plate or tray. Cut in desired shape. 
   
8. Sprinkle red chilli powder. 
   
9. Heat the remaining 1 tsp. oil and crackle the mustard seeds. When they crackle, add 2 tsp. water and turn off the flame. Pour this mix over the dhokla. 
   
10. Garnish with desiccated coconut and freshly chopped coriander leaves. Serve with Mint-coriander chutney and hot tea! Enjoy! 

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Vegetable Manchurian

Hubby has always been fond of Indo-Chinese food and I absolutely detest it! Yeah that's why they say: "opposites attract". I told him I was going to prepare Vegetable Manchurian for him for his birthday and he got really excited. Then I went to shop for groceries for the Manchurian and I saw his eyes lighten up when he saw the cabbage and bell pepper and carrots. But I procrastinated preparing for a whole week and he kept asking me whatever happened to the Manchurian I was preparing. Finally on the day before his birthday, he told me just prepare the damn Manchurian today!! I have been dreaming for it since so long and I have no idea if you are even going to prepare it! I couldn't procrastinate more as it was his birthday and finally prepared these delicacies.

This is a dry version of Manchurian to be had as a snacks and trust me, ME who HATES Indo-Chinese also liked this light, simplified and flavorful version of Manchurian. I made this recipe in my Appe Pan. Do try this recipe and I'm sure you will love it!

Recipe is inspired from www.vegrecipesofindia.com and I made my own modifications.

Ingredients:

For the Manchurian balls

Carrots (grated): 1
Red bell pepper (chopped finely): 1
Cabbage (chopped finely): 1/4
Spring onions (chopped finely): 1
Corn flour: 2 tsp.
All purpose flour: 2 tsp.
Salt to taste
Black pepper: 1 tsp.
Little oil to grease Appe pan

For the Manchurian Sauce:

Ginger (grated): 1 inch
Garlic (grated): 3 cloves
Green chilli (finely chopped): 1
Spring onion (finely chopped): 1
Soya sauce: 3 tbsp.
Tomato ketchup: 2 tbsp.
White vinegar: 2 tsp.
Corn flour: 1 tsp.
Salt to taste
Black pepper powder: 1/2 tsp.
Cooking oil: 2 tsp.

1. First to prepare Manchurian balls. Take finely chopped vegetables. 
   
2. Mix together in a big bowl with salt, pepper, corn flour and all purpose flour. Do not add water, the water in the vegetables will be enough to bind them. 
3. Now make balls from all the mixture and keep aside. If you can't make balls then also don't worry as appe pan will help for in the balls.  
4. Heat the appe pan on medium-low heat and after 5 minutes add a drop of oil in each cavity. 
5. Add the prepared balls to the app pan. If you could not bind nicely to prepare balls, just add the mix to each cavity as it is. Cover for 10 minutes. Well that sure looks funny.. haha I could not make balls so just added the vegetable mix. 
   
6. After 10 minutes, remove cover and carefully turn the balls to other side. If you could not make balls, then carefully check with a spatula if the bottom is cooked and ready to be turned. If it's cooked, the slowly turn all the balls to other side. Surprise! You now have perfect rounded Manchurian balls.. Appe pan magic! 
   
7. Cover and let cook for another 10 minutes. Remove cover and the Manchurian balls will be ready. 
   
8. Now we prepare the sauce. As it is dry Manchurian to be had as snacks, so little sauce is enough for the Manchurian balls to coat them with flavor. 
9. Heat oil and add the onion and fry. Add the ginger and garlic and let cook for about a minute.
10. Add the soya sauce and the tomato ketchup. Mix well and add the salt and black pepper powder. 
11. Now add all the prepared Manchurian balls to this sauce.  
    
12. Stir the sauce slowly so as to coat the Manchurian balls evenly.
    
     
13. Turn off the flame and add the vinegar. Garnish with spring onions and serve hot! 

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. 

Loved this recipe? Please do leave a comment/feedback below in the comments section. Don't forget to join me on Facebook for regular recipe updates. 

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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Instant Poha Dhokla (3-minute recipe)

More instant dhokla recipes:

Microwave Dhokla (3-minute recipe)
Dhokla in Idli mold (3-minute recipe)
Rawa dhokla  (3-minute recipe)
Instant khatta dhokla (3-minute recipe)

Ingredients:

Poha (flattened rice): 2 cups
Ginger (grated): 1 inch
Yogurt (beaten): 1 cup
Sugar: 1 tsp.
Salt to taste
Coriander powder: a pinch
Eno: 2 tsp. (use baking soda + baking powder if Eno not available)
Cooking oil: 3 tsp. + little oil for greasing
Mustard seeds: 1 tsp.
Asafoetida: a pinch
Coriander leaves for garnish

1. Add the poha, beaten yogurt, grated ginger, sugar, coriander powder and salt to a wide bowl. 
2. Mix well and add the water required to make a fine batter. The batter should neither be too thick nor be thin. Leave for 20 minutes and do whatever you like :) 
3. After 20 minutes come back and check the batter consistency. It would be little thick because the poha absorbs water. So add more water so the batter is again at the right consistency. 
4. Now add the eno and mix gently. 
5. Grease a microwave safe bowl with little oil and immediately add the batter to the bowl. Cover and microwave on highest power for 3-minutes. (Power description: If your microwave has 750W maximum power, then microwave for 3 minutes, for 700W, microwave for 4 minutes, for 1000W, microwave for 2 minutes).
6. After 3 minutes, remove cover and let cool for 2 minutes. Then reverse the bowl and remove the dhokla on a dish. 
7. Heat oil in a shallow pan and crackle the mustard seeds on medium flame. Add the asafoetida and turn off the flame. 
8. Pour this mixture over the dhokla. Cut in desired shapes and garnish with fresh coriander. Serve with spicy mint-coriander chutney. Recipe: Mint-coriander chutney recipe.

Loved this recipe? Please leave a comment and/or your feedback in the comments section below as it really motivates me. Don't forget to join me on my Facebook Page for regular recipe updates. 

Instant Khatta Dhokla (3-minute microwave recipe)

Dhokla is one of my favorite snacks because it is so quick and easy to make, light and can be easily had at tea-time. It is also really famous among my readers and the 3-minute microwave dhokla is the most famous recipe on my blog of all time!! I can prepare dhokla even after I come tired in the evening because it takes just 3 minutes to prepare in the microwave. It can also be prepared in the regular steamer on stove top; I will describe both methods in this recipe.

Other dhokla recipes from the blog:

3- minute microwave dhokla
Dhokla in idli stand  (3-minute recipe)
Rawa Dhokla (3-minute recipe)

Ingredients:

Chickpea flour (besan): 1/4 cup
Semolina (sooji/rawa): 1/4 cup
Rice flour: 1/2 cup
Salt to taste
Lemon juice: 1 tsp.
Sugar: 1 tsp.
Green chilli (finely chopped): 1
Cooking oil: 2 tsp.
Eno fruit salt: 2 tsp. (you can use a 50-50 mix of baking soda and baking powder instead)
Mustard seeds: 1 tsp.
Asafoetida: a pinch
Sesame seeds: 1 tsp.
Red chilli powder: 1 tsp.
Coriander leaves for garnishing

1. Mix the chickpea flour, semolina and rice flour in a wide bowl. 
2. Add salt to taste and add sugar, green chilli, lemon juice and slowly add water to make a uniform batter. The batter should neither be too dry nor too runny, it would be like the consistency of idli batter. Keep aside for 20 minutes and do whatever you like in the meanwhile ;) 
3. After 20 minutes check the batter consistency, it will be thicker because the flours will absorb the water; so add a little more water but make sure the batter is not runny. 
4. Add the eno fruit salt and stir well once and leave.
5. Grease a microwave safe bowl with oil and immidiately transfer the batter to the bowl. Alternatively you can use a normal steaming bowl; grease and add the batter. 
   
6. Cover the bowl and microwave it at highest power for 3 minutes. The highest power in my MW is 750W, if you have less or more, adjust the time accordingly. Do toothpick test after 3 minutes and if the toothpick comes out clean it means the dhokla is done. 
   
7. If making in regular steamer, steam for about 10-12 minutes. Do toothpick test after 10 minutes and stem until done.  
8. Take out the dhokla on a flat plate and let it cool for 10 minutes.
   
9. Cut the dhokla into desired shapes and sprinkle the red chilli powder. 
10. Prepare the tempering: heat oil and crackle the mustard seeds and sesame seeds. Add the asafoetida and turn off the flame. 
11. Pour the tempering over the dhokla and spread evenly. This will be a dry variety of dhokla because we don't add water in the tempering. 
12. Garnish with coriander leaves and refrigerate for an hour. Tastes best when served cold with a spicy Mint-coriander chutney and hot tea !!

Loved this recipe? Please leave a comment/feedback in the comments section, it really inspires me.
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