Pooran poli

Pooran poli  is made in different forms in various parts of India. It is also known in different names, with a little variance in the filings and coating. But each state has their own styles of making it . In fact even within a state it differs in fillings and coatings. The recipe which I follow is totally taught to me by my marathi neighbour :). Since I love this sweet so much , I was quite adamant to learn it from her and she uses whole wheat flour for the coating and filling consisting of jaggery, sugar and chana dal . She being so good came to my house and made it and showed me for atleast twice or more. Initially I found it so difficult doing the filling in the dough and rolling it so thin. But yes as they say everything needs practice and nothing comes in easy in life, so do pooran poli :) So following is the recipe

Pooran poli

Ingredients:
Chana dal (Bengal gram dal )-1 cup
Jaggery - 1/2 cup
sugar - 1/2 cup
Cardamom powder -  1 tea spn
Whole wheat flour - 3/4 cup

Cooking oil - 2-3 tbspn
Salt a pinch

Method:
Cook Chana dal in pressure cooker and drain the water.
Cook dal mixed with jaggery and sugar to a  consistency ( tip is if u keep the ladle in the centre of the mixture, it should stand vertical) . Grind without using water (I used the pooran yanthra for this ). Add cardamom and mix well with hand to get a smooth mixture and let it cool.
Make a soft atta dough with oil, salt and water to a smooth elastic dough.
Take a ball of dough and spread with hand. Keep a ball of chana mixture and cover with the dough and seal the ends as you do for parathas .The amount of the filling should be double of the dough.
Roll the dough using rice flour into a thin chappathi and carefully fry in tawa applying little oil/ghee on either sides until it cooks well.

Serve hot with milk or loads of ghee ( :P ) 

Few alteration in the recipe I did :

Note :Used one cup of jaggery instead of half cup of sugar and half cup of jaggery.
Note : Melted the jaggery in little water and seived it to remove the impurities in it and then stirred in the dal and stirred to the required consistency.  Takes a little extra time than the original method.

The following is the picture of pooran yanthra which I was referring to 

Picture courtesy : http://shopping.rediff.com/product/nalini-puran-machine-crusher/11047068

I was gifted one by my neighbour :)

Mushroom capsicum masala in coconut milk

Had made some hot and sour soup the previous night to remove the heaviness in head due this weather :) A reason to make the soup too and for breakfast I was making idiyappam and when I thought of a side dish to go for it, thought of making use of the half pack of mushroom and half cut capsicum.What better way to utlise it sooner than spoiling it or terribly waiting for its exit from the refrigerator . Hence this curry, was sure yum and dear husband kept praising the curry and we all enjoyed it with idiyappam. Following is the recipe

Mushroom capsicum masala in coconut milk

Mushroom - 200 gms

Capsicum- 1 med size

Onion - 2 med or 1 large one

Tomato - 2 med ones

Ginger - garlic paste  1 tbspn

Green chillies - 2 - 3 no.s

Curry leaves- few strands

Oil - 1 tbspn

Coconut milk - 1/2 cup ( thick milk)

Masalas : Pepper powder, Turmeric powder, Chilli powder, Garam masala powder, Coriander powder - 1/2 tspn each or to you taste buds 

Salt - as reqd

Method

Heat oil in a kadai or a thick bottom pan and saute the onion, ginger and garlic paste and chillies. Add in the tomatoes when the onions turns translucent. Throw in the chopped mushrooms and squarely chopped capsicums. Saute for a while . Add in the masalas. Cover and cook for sometime. Pour in the coconut milk and cook for another five minutes stirring continuously. Garnish with curry leaves and serve hot with Idiyappam :) or rice, rotis 

Curd rice with unpolished rice

This is no fruit salad :D , this is simple curd rice with loads of fresh fruits made with softly cooked unpolished rice. Following is the recipe

Rice : 1 -  11/2 cup ( 1 cup with be OK for a family of 2 +1)

Water  - 5 cups ( for  1 1/2 cup rice)

Butter milk - 1 1/2 cups to 2 cups ( I use butter milk for curd rice - home made ofcourse)

Fresh fruits of your choice- preferably pomegranate, apples, grapes

Vegetables like cucumber

For seasoning- mustard, jeera, asafoetida, sesame seeds, curry leaves and curd chillies.

Method. 

Cook the rice with excess water in a pressure cooker and let it cool for a while

Once cooled pour in the buttermilk, and throw in other fruits and vegetables of your choice ( choice is unlimited here ) and mix well

Heat a kadai or a pan , add in some oil , splutter mustard seeds, jeera, asafoetida powder, sesame seeds, curry leaves and curd chillies ( else you can use fresh green chillies too)

Season the curd rice with the above seasoning and mix well. Garnish with cashews and raisins.

Serve with pickle of your choice.

Enjoy!

Whole wheat apple pie

 

Whole wheat apple pie

This recipe is completely adapted from Joyofbaking.com except for few changes I made

~ I used whole wheat atta instead of white flour.

~ I made this pie twice, first time I used only apple as the filling and second time I mixed few other fruits like strawberry, kiwis, dates with apples and few nuts like cashews, raisins and badams. It was yummy! 

'Joy of baking' has explained the recipe so well I dare not even change a word  Please don't get panicked seeing the long recipe, It is easy only that it is explained so well. Please read the whole recipe patiently and understand before you start making it . I am sure you will enjoy baking and it is yum as I said before. I generally bake this pie when I have guests since my kids doesn't enjoy this , They prefer cakes and cookies with no bites in between.. Kids are kids !! 

Following is the recipe

Pie Crust:

2 1/2 cups Whole wheat flour

1 teaspoon salt

2 tablespoon (30 grams) granulated white sugar

1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces

1/4 to 1/2 cup (60 - 120 ml) ice water

Apple Filling:

2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups (2 L))

1/4 cup (50 grams) granulated white sugar

1/4 cup (55 grams) light brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/4 teaspoon salt

2 tablespoons (28 grams) unsalted butter

1 1/2 tablespoons (15 grams) cornstarch (corn flour)

Garnish:

Softly whipped cream or vanilla ice cream

Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds).

Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour. 
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator. 
Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator. 

 

Make the Apple Filling: In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let sit at room temperature for at least 30 minutes or up to three hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have about 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, about 5 to 7 minutes or until the liquid has reduced to about 1/3 cup (80 ml) and is syrupy and lightly caramelized.  (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.) 

Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften. Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.

Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices. Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

Makes one 9 inch (23 cm) pie.

Recipe Source : http://www.joyofbaking.com/ApplePie.html

Watermelon slush

Watermelon Slush

What more you need in this summer. Try this quick and easy drink and enjoy your summer!

Watermelon - One

Lemon - One

Sugar - 2 tbspn ( use more if you want more sweetness )

Soda - as required. ( For one cup you need 1/4 cup of soda )

Method

Remove the juice of the water melon retaining the pulp of the juice to the possible extent, You may use a wide holed juice strainer. Squeeze in the lemon juice and mix in the sugar.

Take the juice mixture in a flat steel container, cover and freeze for 30 minutes or until edges begin to freeze. Stir and return to freezer. Repeat every 20 minutes or until slushy, about 90 minutes. Spoon 3/4 cup into bowls or glasses; add 1/4 cup soda.

Cashew coconut and chocolate tart

 

Had guests today , so made on behalf of hosting the guests :) 

Following is the recipe

Spinach and potato pie

Spinach and Potato pie

Ingredients

2 med bunches spinach 450 gms)- blanched and chopped
4 med potatoes
4 med onions
8-10 garlic cloves, chopped
salt to taste
1/2 tspn crushed black peppercorns
1/2 tspn tabasco sauce
3/4 cup milk
a pinch of nutmeg powder
1/2 cup brown bread crumbs

Method

>Boil two potatoes, peel and mash till smooth. Peel and slice the remaining potatoes into thin slices. Blanch in hot water for two to three minutes.Drain
>Chop two onions and slice the remaining into rings.
>Preheat the oven to 180 degrees Celsius
>Heat a non stick pan and roast chopped onions and garlic till light brown. Press the spinach with your hands to remove excess water and add to the pan .Cook for a few minutes till all the water is absorbed. Add salt, half the crushed peppercorns and sauce.
>Heat a non- stick pan. Toss the potato slices and onion rings together. Add salt and remaining crushed peppercorns and toss again.
>Mix the mashed potatoes, milk and nutmeg powder  together to a smooth mixture. Transfer to a piping bag fitted with a star nozzle.
>Layer the spinach mixture and potato and onion mixture alternately in an ovenproof dish. Sprinkle the breadcrumbs over and pipe mashed potato rosettes over the top. Bake for thirty minutes and serve hot.

Source : Sanjeev Kapoor's Veg Recipes from Around the worls

Jeera biscuits

Dosa with unpolished rice

Here I am not talking about the Kerala rice or the brown rice , this is totally unpolished rice. I have tried making kanji with this rice and it was yum with some simple gram curry  in this summer.

So took an attempt to make dosa with this rice. The dosa turned out to be crispy and tasty too.

Whole wheat butter cookies

Whole wheat butter cookies

Ingredients 

Powdered sugar- 1/2 cup
Butter - 1/2 cup
Milk or orange juice- 6 tbspn
Vanilla essence - 1/2 tspn
baking powder - a pinch

Method

Bake at 150 degrees Celsius it in the preheated oven for about 10 - 12 minutes. 
Bake at 150 degrees Celsius it in the preheated oven for about 10 - 12 minutes. 

Whole wheat flour- 1 1/2 cup

Mix all the ingredients and make a very soft dough, Make small balls , roll it between you palms, flatten it a little and keep in the baking tray, press the balls slightly with a fork.

Tomato tofu parathas

Ingredients


Tomatoes : 4 med ones
Tofu : 200 gms
Turmeric powder : a pinch
Ajwain : a pinch
Salt :as reqd
Jeera powder : a pinch
Asaofetida  : a pinch ( optional)
Atta : 1.5 cups
Coriander leaves : finely chopped


Method
Puree the tomatoes and keep aside.
Mash the tofu with a fork and add in the other masalas and mix well.
Add in the atta in this mixture and knead the atta with the tomato puree.
Knead well to a soft dough and keep aside for some 10 minutes.
Make balls of the dough, roll out the dough balls and cook in a tava flipping the sides with little ghee , oil or butter. 
Serve hot with a raita, or curd and pickle !  

Eggless dates cake

Date cake- Eggless

Ingredients:
18 dates
3/4 cup milk
3/4 cup sugar
1 cup whole wheat flour
1/2 cup oil
1 tea spn baking soda
1 tbl spn any nuts ( optional)


Method:
Soak the dates in warm milk overnight or just heat milk and dates for few minutes or microwave them so that dates becomes soft and help in grinding. Remove the seeds. Add sugar and grind them to a smooth paste along with the milk in which it is soaked in. Add oil and mix.
Sieve together flour and baking soda. Add the flour one table spoon at a time and mix slowly. Add the nuts and mix.
Preheat the oven at 350F. Bake the cake in a greased oven proof dish for 35-40min (or till a knife inserted in the cake comes out clean). 


Note : This cake was done in my convection microwave those days , will take a proper picture when I bake this yummy cake n my OTG next time .

Ginger sponge cake

SPONGE GINGER CAKE


Ingredients 
1/2 cup buttermilk
1/2 cup jaggery
1/4 cup butter
1 egg
1/2 tablespoon ginger
1 1/2 cups whole wheat flour
3/4 teaspoon baking soda


Method 

Beat together the jaggery, butter, egg, buttermilk and ginger. Stir in the flour and finally the baking soda, dissolved in a tablespoon of hot water.
Bake in greased and floured shallow square cake tins or muffin pans at 350°F until cake tests done (about 35 minutes). 


Old picture again :)

Eggless butterless chocolate cake

Egg less chocolate cake


Ingredients 

1 1/2 cup whole wheat flour
1 cup powdered sugar
1/2 tsp. salt
1 tsp. baking soda
4 tbsp. cocoa
1 tsp. vanilla
1 tbsp. vinegar
6 tbsp. oil
1 cup cold water


Method

Preheat oven to 350°F.
Grease an 8 or 9-inch square baking pan or 9 x 12-inch pan.

Combine flour, sugar, salt, baking soda and cocoa. Sift all together in the pan in which you will be baking the cake. Using a spoon, dig 3 holes or wells in the dry ingredients.

In one, put 1 teaspoon vanilla, in another, 1 tablespoon vinegar and in the third, 6 tablespoons of oil. Pour over the top 1 cup cold water; stir with a fork.

Bake the cake in preheated oven for about 25 or 30 minutes. 




Note : Picture is ancient :)

Brown chana- snowpeas stir fry

Ingredients


Brown chana - 3/4 cup
Snow peas- 100 gms
Onion- 1 
Green chillies- 2 
Coconut- 1/4 cup ( cut into small pieces)


Method 


Soak the black chana overnight and pressure cook till soft. Heat a little oil in a kadai. Put in the onion and green chillies, add in the cooked black chana and chopped snowpeas. Add in the salt, pepper powder and coconut pieces. Stir well and serve hot!

Home made Nutella

 Once you get a jar of Nutella home, it keeps coming, a new jar always replaces  an old jar! :) Its so addictive and I love their containers too.


 I just stumbled upon discussions in few food groups about Nutella and its ingredients. So I just thought to give it a try just to make sure what it is and know what goes in it and made it yesterday and yes it was so easy and quick.  My kids did realise the change in taste slightly but all is ok as long as we are able to convince them about why the taste change. My kids loved it of course! I can offer them something nice guilt free. So here goes in the recipe for home made nutella. Being my first experiment with Nutella I just tried with half cup of hazelnuts.

Homemade Nutella

1. 1/2  cup toasted hazelnuts
2. 2 tbspn of cooking chocolate + 1 tspn cocoa powder
3. 1/4 cup  powdered sugar
4. One vanilla bean 
5. a pinch of salt 
6. 2 tablespoons coconut oil

Place the hazelnuts in your mixer or blender and blend continuously until they turn into a smooth butter, about 3 minutes. Add the remaining ingredients and continue blending until smooth and creamy. You could scrape the inside part of the vanilla bean and add into the mixture and blend. If stored in the refrigerator, the nutella is good 2 weeks.

Note :You could use hazelnut oil if you could procure, I used coconut oil tho' wasnt bad either, it did give a slight sweetness. 

You could reduce the measurement of coconut oil to 1 tbspn , if you don't want the spread runny

If you couldnt get hold of vanilla bean use 1/3 tspn of vanilla essence

Source :http://www.thekitchn.com/how-to-make-homemade-nutella-166472

Mashed potatoes sandwich

You like potatoes? how about you? Well I don't think there is anyone who hates potatoes, at least  the majority loves potatoes. We don't include potatoes in our diet often, but whenever we do once in a while , we make sure we indulge in it . So went ahead preparing this simple quick sandwich for a weekend breakfast. So here is the recipe


Ingredients


Whole wheat bread slices
Potatoes - 3-4 med ones
Pepper powder- 1/2 tspn -  tspn
Butter - 2 tbspn
Cheese- as you like :)
Milk- 2 tbspn
salt - a pinch


Method


Wash the potatoes, peel and cook until soft in a pressure cooker. Drain the water off if any and then mash the potatoes with a fork. Add in the other ingredients except bread and mix well. The potatoes will be a little creamy , but wait , we have to make sandwiches. :) Switch on your sandwich plate smear a little butter, place a bread slice and spoon a little of mashed potatoes filling and sprinkle some grated cheese. Keep another slice and grill for few minutes until brown. Serve hot as such or with ketchup or some simple veg salad. Enjoy !!

Pasta in coconut milk

Yesterday I thought of using coconut milk while making pasta. I made it quite simple, easy and quick. I am sure we will be happy if the kids have it with minimum fuss, and yes they enjoyed it. Following is the recipe  and you may ignore the picture of poor light at night ;)


Pasta- one cup (any type)
Water - 3 cups
Cheese cubes- 1 or 2 or as much as you like
coconut milk - 1/2 cup
carrots- 2 med sizes
oregano , chilli flakes, pepper powder, salt - as required


This pasta i made in the pressure cooker, yes pressure cooked, gets easier and less messier!


Ok , so to get into the recipe
Put the pasta and water in the pressure cooker, add the grated carrots and pressure cook for one whistle. wait for five minutes and the remove the pressure ( else pasta gets over cooked) . Open the lid , add in the coconut milk and keep on the stove again. Stir well and reduce the sauce. Sprinkle the seasoning and cheese and stir well and serve hot!

Chocolate panacotta

Had  a big can of fresh cream bought to make a black forest cake, scratched head  to find ways to finish off the can. Made waffles and served with fresh cream , still dint get over and then got on to this trial. But gave my own twist and turns and kids just loved and licked over it !....sharing the recipe for the same 


Supposed to be chocolate panacotta :)

Fresh cream- 1 1/4 cup
Milk- 1/2 cup
Sugar candy - one handful ( powdered)
Arrowroot powder- 4 tbspn
Cornflour- 1 tbspn
Chocolate gratings - 1/3 cup- 1/2 cup

Method
Mix the arrowroot powder to 1/4 cup of cream
Mix the remaining fresh cream , milk , sugar, and the arrowroot mixture , remove a small quantity from this mixture and mix the corn flour and keep aside. Heat the contents of the pan and bring to boil. Add in the cornflour mixture also. Let it boil and thicken slightly. Remove from flame and add in the grated chocolate till it melts with the mixture.. Let it cool and pour in separate smaller bowls or in one bigger bowl and let it set for few hours. 

Original recipe :http://www.foodchannel.com/recipes/recipe/chocolate-panna-cotta/ 

Salad - 1

Salad is something soothing ,filing and less of calories, can be made quickly and enjoyed well with dressing of your choice . The following is a simple and quick salad with the simplest dressing. :)


Bok choy with cucumber, cherry tomatoes and carrots salad
Bok choy - A bunch
Cherry tomatoes - few
Cucumber - One 
Carrot - one
Pepper powder - a pinch or two
Salt as required
Olive oil and extra virgin Olive oil
Ginger and garlic - finely chopped

Method
Heat pan, add little olive oil and add the finely chopped garlic and ginger, add in the chopped bok choy , saute for a while .  Take off the pan and empty into a serving bowl. Add in the cherry tomatoes, chopped cucumber, grated carrots and season with salt and pepper powder. 

Idli with sama rice

Sama rice is not a rice, it is a millet and quite rich and healthy like most of the millets. It can be consumed the way we consume rice, I just tried making idlis with the same. Easy to make and tasty to be eaten. Following is the recipe for the same


Sama rice idli

Ingredients - 1 cup sama rice
buttermilk - 1.5 cups
Salt 

Soak the rice in buttermilk for 5-6 hrs. Mix in salt and steam in Idli moulds like usual idlis for 15- 20 mins. Scoop out the idlis using a spoon dipped in cold water. Enjoy with tomato peanut chutney.

Tomato peanut chutney

Tomatoes - 3 
Peanuts - a handful
Chilli powder- a pinch
salt

Roast the tomatoes in little oil , Blend with other ingredients to a smooth paste. 

Barley cookies

Barley cookies


Ingredients

Barley flour- 1 cup
Powdered nuts ( almonds, cashews)-1/2 cup
Powdered sugar- 1/2 cup
Butter - 1/2 cup
Baking powder 1/2 tspn

Method 
Mix all the ingredients and make a dough, Make small balls and keep in the baking tray, press the balls with a fork.

Bake at 150 degrees Celsius it in the preheated oven for about 10 - 12 minutes. 

Oats moong dal patties

Oats moong dal patties.


Ingredients
Oats  - 1 cup
Moong dal - 1/2 cup
Eggs- 2 
Oregano , chilli flakes
Cheese cube- one  ( more if you want it more cheesy)
Salt
Poppy seeds
Olive oil


Wash the moong dal thoroughly and add in the oats to it. Break in two eggs and add the rest of the ingredients except the poppy seeds and olive oil and keep aside the mixture for about 10 minutes .Put the  poppy seeds in a flat plate.  Keep the tawa on the stove and smear a little olive oil . Make small balls from the mixture , flatten it between your palms and  roll out in the poppy seeds and keep the patties on the hot tawa. Follow the same procedure for the rest of the mixture too. Flip the patties and remove from the tawa when it is cooked. 
Serve hot


Serving suggestions
You can use this patties for burgers
Can be eaten as a healthy, fibrous dinner
Can be served with any chutney or simply with ketchup


Note : Alternatively you can bake in the oven too.
For pure vegetarians you can use water instead of eggs.


OR if you are not comfortable using oregano, chilliflakes and cheese combination, you can adopt the Indian style using turmeric powder, pepper powder, garam masala, green chillies, onion , mix and follow the same procedure.

Caramelised banana

Caramelized banana


Ingredients 

Banana- 1 no. ( i use the big kerala banana) 
http://farm1.static.flickr.com/25/63498403_be58b14be4.jpg
Jaggery powder - 2- 3 tablespoon, add more if u want more sweet.
Water - 1 cup
Ghee- 1 tspn
Cardomom powder - a pinch

method:
1) Chop the banana into small round pieces and keep aside
2) Melt the jaggery adding one cup of water, seive it and pour in a thick bottom vessel.
3) Add the chopped banana pieces into the jaggery syrup and let it cook till the water reduces, keep stirring .
4) Remove from heat when the water disappears and the banana pieces looks really cooked and coated with jaggery syrup.
5) remove from heat, add ghee if u r serving for kids and sprinkle cardomom powder.

Rawa dhoklas

Quick rawa dhoklas


Ingredients

1 1/4 cup semolina
2 cups buttermilk
1 1/2 tsp fruit salt (ENO)
1 tbsp oil
salt to taste
oil for greasing

for the tempering

1 tsp mustard seeds
1 tsp sesame seeds
a pinch asafoetida
1 tbsp oil
coriander leaves for garnishing

Mix the semolina, buttermilk, oil, salt in a bowl to make a smooth batter. keep aside for 30 minutes - 1 hr
Add the fruit salt, mix well and pour in to a greased 200mm diameter thali, cover and steam for 20-30 minutes until the knife inserted comes out clean.
Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhoklas. garnish with chopped coriander leaves.

cut into pieces and serve hot with green chutney or tamarind chutney.