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Tag: gujarati

  • Methi Thepla with Cooling Curd

    Methi Thepla with Cooling Curd

    About this recipe

    Methi thepla is soft, flavorful, and travel-friendly, and this recipe keeps the dough simple enough for first-time cooks.

    Time & yield

    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Serves: 3

    Ingredients

    • 2 cups whole wheat flour
    • 1 cup chopped methi leaves
    • 2 tablespoons besan
    • 3 tablespoons yogurt
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon red chili powder
    • 1/2 teaspoon cumin powder
    • Salt to taste
    • Water as needed
    • Oil for roasting

    Step-by-step method

    1. Mix flour, besan, methi, yogurt, spices, and salt. Add water slowly to make a soft dough.
    2. Rest the dough for 10 minutes, then divide it into small balls.
    3. Roll each ball into a thin circle using a little dry flour.
    4. Cook on a hot tawa with a little oil until both sides have golden spots.
    5. Serve warm with curd, pickle, or tea.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.

  • Khaman Dhokla with Soft, Spongy Texture

    Khaman Dhokla with Soft, Spongy Texture

    About this recipe

    Soft, fluffy dhokla is easier than it looks, and this recipe walks you through the batter, steaming, and tempering step by step.

    Time & yield

    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Serves: 3

    Ingredients

    • 1 cup besan
    • 1/2 cup yogurt or water
    • 1 teaspoon lemon juice
    • 1 teaspoon ginger paste
    • 1 teaspoon sugar
    • 1/2 teaspoon turmeric
    • Salt to taste
    • 1 teaspoon eno or baking soda
    • 2 tablespoons oil
    • 1 teaspoon mustard seeds
    • 2 tablespoons coriander

    Step-by-step method

    1. Mix besan, yogurt or water, lemon juice, ginger, sugar, turmeric, and salt into a smooth batter.
    2. Just before steaming, stir in eno or baking soda gently.
    3. Pour the batter into a greased plate and steam for 15 minutes.
    4. For the tempering, heat oil, add mustard seeds, and pour it over the cooked dhokla.
    5. Garnish with coriander and cut into squares before serving.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.