#RenuRasoi #Aluchi Vadi #Steamed #Colocasia #Leaf #Snack Nowadays, during the monsoon season, very tender and small colocasia (arbi/taro) leaves are growing in my pot. Since I had very little time today, I prepared this quick version of Aluchi Vadi. It has the same delicious traditional taste but is much easier and faster to make. Ingredients (1 cup = 150 ml) *Washed & finely chopped colocasia (taro) leaves, – 2 cups *Tamarind – a lemon-sized piece *Gram flour (besan) – 1 cup *Rice flour – ½ cup *Red chilli powder – 3 teaspoons *Salt – 1½ teaspoons *Sugar – 1 teaspoon *Coriander powder – 3 teaspoons *Carom seeds (ajwain) – ¼ teaspoon *Turmeric powder – 1 teaspoon *White sesame seeds – 1 tablespoon Method 1. Clean the tamarind and soak it in 1/2 cup of water for 15–20 minutes. Extract the pulp and keep it aside. 2. In a large bowl, combine the chopped colocasia leaves, gram flour, rice flour, red chilli powder, salt, sugar, coriander powder, carom...
#Dal #Dhokala
#RenuRasoi
#Nocarbs #Proteinrich
Dal Dhokala
This is a very tasty and yummy preparation.
No fermentation is required.
Very soft and spongy 👌😋
If all the instructions are followed you will get perfect Dhokala.
Ingredients
*Yellow moong dal...5 tbspn
*Chana dal... 5 tbspn
*Eno fruit salt...1 tsp
*Cumin seeds...1/2 tsp
*Salt...1.5 tsp
*Lemon juice... 1 tbspn
*Oil...2 tbspn
*Garlic pods..6
*Grated ginger...1.5 tsp
*Water... Same quantity of un soaked dal
If dal is 3/4 cup...water should be 3/4 th cup
For tadka
*Oil...2 tbspn
*Mustard seeds... 1/2 tsp
*Jeera... 1/2 tsp
*Asafoetida powder/ Hing...1/4 tsp
*Turmeric ...a pinch (optional)
*Green chillies... 4-5(optional)
For garnish...
*Chopped coriander...1 tbspn
*Grated coconut... 1 tbspn
Method
*Wash and soak both the dal together for 2.5 hours.
*Measure the water. It should be of the same measurement of un soaked dal. We are going to use only that much water for grinding as well as in batter for cooking.
*Grind soaked dal, grated ginger, peeled garlic , cumin seeds without adding water first. And then add minimum water needed for grinding.
*Take all this in a pan.
*Now heat a water in the big kadhai. This is for steaming. If you will place a container in cold water Dhokala will not become spongy.
*Take a 10" pan or thali for steaming dhokala.
Greece it at the base and from all the side by using 1 tbspn oil.
*Place one stand in the hot water kadhai and then this greased pan over the stand.
*Now in the grinded dal mixture add lemon juice, salt and remaining water which we have measured and used for grinding. Mix properly.
*Add 2 tbspn oil and mix properly.
*Add 1 tsp Eno fruit salt, mix quickly. The batter will become frothy.
*Pour immediately in greased pan , which we have placed in the kadhai.
*Cover with a lid and cook for 15 minutes on a medium flame.
*After 15 minutes, remove the lid, and insert a knife in the dhokala. If knife comes out dry, our dhokala is cooked.
If knife is sticky, cover and cook for further five minutes.
*Switch off the gas, remove the lid
Take out the dhokala pan outside kadhai.
Let it cool and then cut into equal square pieces.
For tadka...
*Heat oil in a small kadhai. Add Mustard seeds and Cummin seeds. When it splutters switch off the gas.
*Add turmeric powder and asafoetida powder. Also add big green chillies pieces.
*Spread this tadka over dhokala, garnish with chopped coriander and coconut.
*Enjoy 😊
मस्त 👌🏻👌🏻💕
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