Tuesday, March 22, 2011

Thepla from leftovers

Thepla....just this one word is enough for me to crave for this yummy food. Any gujju family's trip is incomplete without those theplas and pickles. There are so many varieties and ways to make it. There are quite few things which go very well with them like pickles,curd,curry, chutney, tea, coffee, ketchup etc.

This recipe of thepla, it is totally full proof recipe because it is made from leftover khichadi/ plain rice. I don't recommend using leftover pulav because all the vegetables in the pulav. Those vegetables make rolling the thepla harder.

leftover khichadi
whole wheat flour
ginger chili paste
chopped cilantro
lemon juice
salt as per taste
oil for cooking

carom seeds
sesame seeds
turmeric powder
coriander cumin powder
red chili powder

Take the khichadi in one big bowl to knead the dough. Mash the khichadi with your hand as much as possible. Discard any whole spices or peanuts from the khichadi. Now add the flour slowly and start combining the dough. Make sure to add just enough dough, so all the khichadi gets comibined. Now add all the spices,cilantro,salt and sugar. Make the dough with very little or just without water. Don't knead this dough too much otherwise with all the rice in it, it will become too sticky to handle.

Divide into equal portions and roll into thin circles. Heat one flat griddle or tava and cook all the thepala using oil as required.

We enjoyed our thepala with hot tea and enjoyed!

I have not mentioned specific measurements for this recipe because it all depends on the quantity of leftover khichdi/rice, type whole wheat flour and consistancy of khichadi/rice

If you make this thepala with leftover khichadi, then keep in mind that there are already some spices and salt in the khichadi.

If you make this thepala with plain rice then add spices for flour and rice accordingly.

This thepla doesn't require too much oil to be safe because of rice.

I like to have lots of cilantro in these thepalas, they really add nice flavor to this dish.

Tuesday, February 22, 2011

Methi Dal Dhokli and back after a longggggggg break

I cannot believe that it has been almost 2 years.....uffff I know this cannot be called break but may be sabbatical leaves. Anyways due to new entry in our family and some health issues, I have been away from blogging for long time. Now I have decided to keep this blog alive again. Let's see how far I can go with this plan....

Coming to the today's recipe, I wanted to start this new beginning with another healthy and traditional Gujarati recipe. This is different version of dal dhokali. When I was looking online for the recipe, I got surprised because this dish is made in a totally different way in my home....one more reason to blog this recipe. I just love this dish because it has protein, carbs, greensand lots of flavous......yeah everything in just one dish.

For Dough
one and half cup whole wheat flour
salt as per taste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp dhania jeera powder
1 tsp sesame seeds
1 tsp carom seeds
2 tsp oil
water as needed

For Dal
1 cup finely chopped fenugreek leaves
1 cup boiled and mashed tuvar dal
1 tsp red chili powder
1 tsp turmeric powder
1 tsp dhania jeera powder
pinch of asafoetida
2-3 tsp oil
1 tsp mustard seeds
2 garlic pods minced
1 tsp ginger paste
1 green chili
2 kokum (optional)
3-4 curry leaves
1 tsp amchur powder (or lemon juice)
jaggery as per taste
salt as per taste
2 cup water(or as per desired consistency)

To Garnish
1 tbsp chopped cilantro

Take one bowl and mix all the ingredients for the dough except water. Add water slowly and knead the dough. Dough for the dhokli should be not too soft because flour is not used for dusting while rolling the dhokalis.

Take one medium sized pot and heat oil in it. When oil is heated, add mustard seeds. When they start spluttering, add garlic,ginger,curry leaves and asafoetida. After few seconds add fenugreek leaves and stir well. Let it cook for 2 minutes. Then add tuvar dal and water. Now add all the spices,salt and jaggery, amchur powder. let it boil for couple of minutes.

Divide the dough into equal parts. Roll each part into thin rotis and cut into diamond shape. When dal and methi mixture start boiling, add dhokalis in it. Keep stirring inbetween, so dhokalis do not stick with each other. Let the dal dhokali simmer for 10-15 minutes or until all dhokali are well cooked. Garnish with chopped cilantro

Serve hot with steamed rice, pickle and onions.

This dish is very good for diabetic people with proper substituion of jaggery.
Jaggery is optional but it gives special gujarati taste and removes the pungent taste of fenugreek leaves.
This dish tastes best when eaten right away otherwise prepare the dal mixture and add the dhokali just before serving.
To indulge once in a while, serve this along with desi ghee on top....tastes superb!

I will add the picture asap