Instant Dhokla in 3 Minutes | Microwave Dhokla

>>  Thursday, September 27, 2012

I guess the entire post took me about 10 minutes from the start to end, with cooking time involved, plus uploading the pictures. You can't get a better instant dhokla in place.

For the all the dhokla fear one has, from this recipe to this current one, it depends on how you view it! When I had announced Khaman Dhokla for ICC years back, I never knew I will again be making an instant one for the same. Though the taste is not exactly as spongy as you get with the regular ones, this dhokla steamed in microwave oven, still tastes great.

I was very late for my third day post and all I had was just about 10 mins. Will surely be improvising on the texture to get that spongy taste as well. Meanwhile you can enjoy what's on plate today.
Though it looked like we are going to have a long week off for the Kids vacation, it's almost close to the school reopening. Both the boys keep counting how many days have gone in and plan what next to play. It's surprises that days simply pass off like that!

When I was making this in the morning, all of them were so intrigued and wanted to know what it was and how it was called! They were making fun on hearing Dhokla.

Microwave instant Dhokla in 3 Minutes

Fried Gram Flour / Besan - 1 cup
Semolina / Rava - 2 tbsp
Salt to Taste
Turmeric powder a pinch
Fruit Salt - 1 tsp
Green Chili paste - 1/2 tsp
Water - 3/4 cup

For Tempering:

Oil - 1 tbsp
Mustard Seeds. Urad dal - 1/4 tso
Curry leaves
Coriander leaves
Green Chilies - 1 long
Sesame Seeds - 1/2 tsp
Lemon juice - 2 tsp
Water - 1/2 cup
Sugar - 1 tsp

For Making the Dhokla

In a bowl, take all ingredients except water and mix well. Slowly add water and gently stir in to mix into a lump less batter.

You will see that the batter will rise immediately. Pour this into a greased mw safe flat bowl and steam in microwave mode for 3 mins. Let it rest for a min.

To make sure the dhokla is cooked, insert a knife and see if it's done.

In another bowl, mix the lemon juice, sugar and water and pour this over the dhoklas. Let it sit for a min for the syrup to be adsorbed.

For tempering

Heat oil and add mustard, urad dal, sesame seeds, curry leaves, chopped green chilies, saute for a min and pour over the dhokla.

Cut into pieces and serve hot

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 20


Potato Mint Sandwich | Aloo Pudina Sandwich

>>  Tuesday, September 25, 2012

It seriously didn't hit me until I was planning to write about this. I know you must be wondering how on earth I managed to come up with yet another potato dish and call it Low cal! Well for one thing, this sandwich is not that greasy and second Potato is still essential add on and considering the fact that more than potato, this had onions and mint. 

Well I could have called it by other names, but you know right, there is nothing like tagging something as Potato and getting attention. This is a dish that's straight out of my school days. Infact I realised that I have never talked about this dish and even while making this, I changed the recipe. However the memories were there, those mornings and evenings when Amma used to make this for a quick bite, when I used to ask her to make, not knowing exactly how to refer this dish.

There is like difficulty we all have. We can never name the dish we create ourselves by chance. And we forever keep referring to by some signs and incidents. Anyway I don't have the whole night. Yes off late I have resorted to doing it very late, so late that it could well be next day.

Now for this simple and quick sandwich.

Potato Mint Sandwich

Ingredients Needed:

Potato - 1 medium
Onions, finely chopped - 1 medium
Mint leaves - handful
Salt to taste
Oil - 1 tsp
Kitchen King Masala - 1/2 tsp
Green Chili paste - 1/2 tsp

Bread - 4 slices

How to make the sandwich

Microwave the potato for 5 mins. Remove the peel.

In a non stick pan, heat oil. Add the onion julienne, saute well. Then add green chili paste and saute well.

Next add the mint leaves, masala and combine everything well. Saute till the masala is dry.

In a tawa, toast the bread slices, spread the masala over one slice and press the other one tightly.

Serve hot.


I remember Amma adding chili powder, along with mint. Kitchen King Masala gives a very different taste all together.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 20


Bajra Aloo Roti ~ Indian Flatbread with Pearl Millet

>>  Monday, September 24, 2012

For the final week of BM # 20, I decided to do Low Cal/Low Fat Breakfast dishes. How far the recipes that I am going to share fall under Low cal, is to be seen, however those are low Fat for sure. Bajra, Jowar and Ragi flours frequently in our regular cooking at our home. Needless to say, Athamma rolls out some mean rotis that convert to an art on it's own.

I remember Amma making these rotis years back, it's kind of taken a back step offlate. Still with Athamma it's a regular one. So it wasn't a challenge when I said I had to do a Bajra Aloo ke Roti for Indian Cooking challenge. She made those in a breeze. Let me just say I made these very differently and can surely fall under the challenge tag.

Though Bajra rotis are famous in Andhra, the ingredients used are different and you can attribute those different spices to the unique taste these rotis had in the end. Trust me, these disappeared before I could even say click!

For the Indian Cooking Challenge last month I had given two Indian Breads. This one saved up for making for BM. Can you believe that I was clueless when I tried thinking what I should make for Low Fat/Low Cal recipes?

As such our breakfast is mostly Idli, Dosa or Ven pongal and poori featuring on a day. How I can make these any less Low Fat or Low Cal than these. Unless you think I should serve Oats to Hubby dear, who has this cynical look that says, what Oats??

Anyway looking at the Oats recipes I had, there wasn't much I could do differently.
Bajra Aloo Roti is adapted from Tarla Dalal

Bajra Aloo Roti

Ingredients Needed

Bajra Flour / Pearl Millet Flour - 2 cups
Potatoes - 3/4 medium, mashed
Onions - 1/4 cup chopped onions
Coconut, grated - 1/4 cup fresh
Coriander - 3 tbsp
Ginger Garlic paste - 1/4 tps
Green Chilli paste - 2 tsp
Dried Mango powder / Amchur - 1 tsp
Garam Masala - 1/2 tsp
Salt to taste
Oil for cooking

How to make the roti

Microwave potatoes for 8 mins and soak in water before removing the outer skin.

Combine all the ingredients to make a soft dough, using warm water.

Divide the dough into 6 equal portions and pat down each portion into a round circle as thin as you can.

Cook the rotis on a hot tava (griddle) using a little ghee, until both sides are golden brown.

Serve hot.


These rotis were rolled out by Athamma with her expert skills in simply patting the dough between her hands. You can refer these Jonna Rotis to see the other method she can roll these.

For novice bread makers, you can gently roll out with greased hands to thin discs and take care in cooking them.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 20


Onion Rasam | Vengaya Rasam ~ Step by Step

>>  Wednesday, September 19, 2012

For the third day of cooking with Onions, I was lost wondering what to make, when I suddenly remembered my colleague once telling me that she used to make Onion rasam. Then I had another friend telling me the same and I always wanted to make it myself. Since I didn't write down either of the recipe, I just went ahead making it my own way.

This turned out very tasty and with simple dal chutney, it made a delicious feast!

Onion Rasam

Pearl Onions / Small Onions - 1 cup
Tomatoes - 2 medium
Tamarind pulp - 1 tbsp
Cooked Toor Dal - 1 tbsp
Coriander leaves handful

For ground powder

Garlic - 4 cloves
Red chilies - 4
Curry leaves - 3 - 4 springs
Cumin seeds - 1/2 tsp
Whole peppercorns - 1/2 tsp

Dal powder
Roasted Channa dal - 1 tsp
Roasted toor dal - 1/2 tsp

For Tempering

Curry leaves
Red chiles -2
Ghee - 1 tsp
Hing a pinch
Mustard Seeds, Urad dal - 1/2 tsp

How to make Onion Rasam

Wash and pressure cook dal till it's soft.

Soak and extract tamarind pulp

Microwave tomatoes till soft and keep it aside.

Make a coarse powder of all the ingredients mentioned under ground powder

Dry roast the dals and allow to cool. Then powder to a fine powder.

Soak pearl onions and peel the skin.

In a pan, heat ghee, temper with mustard, urad dal, curry leaves and hing. Then add the ground powder, saute well. Then add the pearl onions and saute till they turn brown.

Then add the dal powder. Finally add the dal water and coriander leaves, bring to boil. Once one boil, remove from gas.

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 20


Onion Rice | Vengaya Sadam

>>  Tuesday, September 18, 2012

When I decided to make dishes with onions as main, I had to obviously make this Onion Rice. My office cook made this the first time and all of us had liked it so much. I had to try this out on Konda, surprisingly she liked it too. Though in most dishes she picks out the onions, she somehow managed to eat this rice completely. 

The taste, the easy and everything else compliments this rice and you have one quick lunch box recipe to reckon. However my colleague was hesitant with making this as this rice will surely call for more than a teaspoon of oil and she was so much against it. Anyway I managed not to add so much oil as it might not be so good for Konda who will end up eating cold food. 

Ingredients Needed:

Cooked Rice - 1 cup
Onions - 2 big
Channa dal -2 tsp
Roasted Groundnut - 2 tsp
Curry leaves
Red chili powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 3 tsp

How to make Onion rice

Wash and soak rice for 15 mins. Cook and keep it aside.

Wash and chop the onions finely.

Heat a non stick pan with oil. Temper with mustard, Urad dal, curry leaves, channa dal and ground nuts. Saute for couple of mins.

Then add the chopped onions. Saute will till the onions are done. Then add the red chili powder, turmeric powder and combine everything well. Simmer for few mins.

Finally add the cooked rice and combine everything well.

Onion rice is ready to be served


Since we add onions, this rice will be best only for about 4 hrs. Make sure you don't keep this out for long.

Sending this to my 30 Minutes Meal Mela

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