Oats Poha Rava Dhokla/ Oats /Beaten Rice/Semolina Dhokla
Dhokla is a famous Gujarati snack.The original recipe is rava dhokla which I learned from one of my Gujarati friend.But to make it more healthy and more nutritious I added oats and poha to it.
- 1 cup powdered poha/beaten rice
- 1 cup powdered oats
- 1 cup rava/suji/semolina
- 3 cup yogurt/butter milk
- 2 cup water
- 1 tsp chopped ginger
- 1 tsp chopped green chili
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp sesame seeds
- 1/2 tsp jeera/cumin seeds
- 1 sachet of Eno fruit salt
- curry leaves
- Mix oats, poha ,rava and yogurt together .
- Add ginger,chili and salt.
- The batter should be of medium consistency.
- Grease the plate.Before putting the batter in plate add eno powder. Now put the batter on a plate.
- After putting batter on a plate sprinkle some red chili powder on it.
- Steam them.
- Heat oil and splutter mustard, cumin seeds, sesame seeds and curry leaves. Pour over cooked Dhokla. Garnish with coriander leaves .
- Serve with green chutney or Chuki mirch/Green chili masala which I already shared…
Buckwheat Flour Uttapam/Kuttu Ka Atta Uttapam
Two days back it was Maha Shivratri ,festival of Hindus in India. On this day people observe fast and offer fruits,flowers and bel leaves on Lord Shiva. I also fasted so I prepared Buckwheat flour Uttapam which is healthy and has less oil.
- 1 cup buckwheat flour
- 1 cup grated bottle guard/louki
- 1 tsp chopped ginger and chili
- salt to taste Sendha namak
- Coriander leaves
- 1 cup water
We can also used grated potatoes or can used half louki and half potatoes.
- Combine the flour, ginger, chilli paste, grated louki ,coriander leaves and salt and mix well to make a smooth thick batter .
- Heat a tava and when its hot wipe it with a wet cloth.
- Spread the thick layer of batter on the tawa and make a thick circle.
- Cook on a slow flame using little oil till it is cooked from both the sides.
- Serve hot with green chutney and yogurt.
Make only 2-3 uttapam batter at a time otherwise louki starts releasing water and batter becomes thin.In this much amount I got 3 big uttapams.
You can check Buckwheat flour Paratha here.
Mung dal ,Oats and soybean Appams
This recipe suddenly I got invented in my kitchen.last week I soaked mung dal for appams .Suddenly some of my kids friends visited.I felt that batter is not enough for all of them. So I added some soyabean flour and oats bran.U won’t believe it appams come out so well .Everyone likes it.Yesterday my kids asked for same appams so this time I saved my recipe for you all.No fermentation required for this recipe.
- 1 cup of green/yellow moong dal
- 1 cup of Oats( I used rolled oats),powdered oats
- 1 cup soybean flour
- Ginger 1 piece
- Chili 5-6
- Curry leaves
- Jeera 1 tsp(cumin seeds)
- Mustard seeds 1 tsp
- Hing a pinch
- green peas ,carrot or onion( optional)
- Soak the green/yellow moong dal for an hour.
- Grind mung dal,oats with ginger and green chili.( No need to grind if using oats powder.
- Mix soybean flour to the batter.
- In a pan add a bit oil ,then Hing, jeera( cumin seeds),mustard seeds and curry leaves.
- If you want, add green peas or carrot or any veggies of your choice.
- Once it starts splutter put it in batter.
- Mix thoroughly .Add salt.
- Oil the appam vessel and put the batter. Cover the lid. Check after 10 minutes if the bottom has turned brown. If brown, then turn it so that upper side is at the bottom . Cook for 5-10 minutes as required.After turns ones no need to put lid.
- Serve with chutney,sauce or sambhar.
- Can take any mung dal yellow or green.
- Can add any other dal also like arhar,mung sprouts,masoor dal, chana dal.
- Can make only with one dal or mix dals.
- Can avoid soybean flour and oats.
- Can make with dosa batter also(ferment urad dal and rice batter.)
A healthy breakfast recipe.
Uttapam requires very less amount of oil to be ready so this is something you can eat.
- Rice 3 cup
- Urad dal 1 cup
- Methi 1 tsp(optional)I used methi as urad dal is having vaat
- Salt add to taste( 1 tsp )
- green chilly
- Add veggies of your choice like(Spring onion,broccoli, peas,beans,carrot,coriander& curry leaves etc.)
- Clean dal and rice, wash the two and soak seperately in water for 4-5 hours..
- Grind dal in a mixer to make a fine paste and keep it in bowl.
- Now grind the rice grains and mix with dal
- Add salt to this mix .The mixture should be thick such that when dropped from a height it falls in lumps. Cover this mixture allowing it to ferment.(During summer fermentation takes 12 hours while in winter it is prepared in 24 hours).
- You will see that the mixture has doubled in quantity. Stir it using a spoon. The mixture needed to prepare Uttapam is ready. Mixture for Dosa and Idli is also prepare in this way.
- Chop veggies into small pieces.
- Place a non stick Tawa(flat pan) on the gas and heat.
- Now Spread the thick mixture in a circle 5-6 inches in diameter . Pour 1 tsp oil on the top of the Uttapam .If the mixture seems too thick then add little water and make it thin so that mixture can be spread easily on the Tawa). Decrease the flame, cover Uttapam with a plate allowing it to cook. In almost 2-3 minutes the lower base of the Uttapam turns brown after getting cooked. With a ladle overturn the Uttapam and cook this side for another 2 minutes with out covering. You can see that this side has also become brown. Your Uttapam is ready to eat. Prepare Uttapam in this way with the remaining mixture.
- Serve hot Uttapam with peanut/coconut/green coriander chutney or Sambhar and eat.
* Can stick veggies to the top instead of mixing in batter.
*Sprinkle sesame seeds and chia seeds is fully optional.