Posted in Breakfast, Recipes, Snacks, Traditional Gujarati Recipes

Rava Dhokla ~ because true Gujaratis don’t need an excuse to make Dhoklas!

Okay, not that I am trying to reinforce any clichés or stereotypes here ( blame Bollywood, I am how do you have the heart to call Dhokla, Fafda, Havdvo, Thepla as missiles??? ) No, we do not eat Theplas everyday. No, we do not break into Garbas at the drop of the hat ( well, anytime IS Garba Time, but we don’t do it that way! ) Anyway, like a true blue Gujarati ( Gujjus is cute, but ain’t as sweet as Gujarati 😀 ), I love all my dhoklas and khaman. There are so many variants, that I assure you that you will never be bored. And so, I was amazed at why it took me so long to make this instant version using semolina. It is so easy to put together with some very basic pantry staples. It can be easily put together for breakfast, or when they are surprise guests or when you are planning an elaborate thali and are looking for something savory, yet not too heavy, on the platter (we Gujaratis call the savory snack as the part of the thali as Farsaan). Also, if you have exceeded your quota of pakoras and bhajiyas for the week, this is also the perfect rainy day snack to accompany your chai! 🙂

Instant Rava Dhoklas with Cutting Chai for breakfast – Breakfast 79 of #100happybreakfasts ! With 30 mins of resting time is the only prep you need, Rava Dhoklas definitely make it to the list of quick breakfasts. The batter consists of semolina mixed with curd and flavoured with salt, ginger-green chilli paste and pinch of fruit salt/Eno (optional). The tempering is mustard seeds and sesame seeds with a pinch of asafoetida crackled in oil with some curry leaves. Now off to polishing them off… Brb! Recipe: Take 1/2 a cup of Semolina (Rava/Sooji) in a bowl. Add 1 tsp of ginger-green chilli paste, salt to taste, some chopped coriander, 1 tsp oil and 1/4th cup of curd. Mix well. Add some lukewarm water gradually, between 1/4 th to 1/2 a cup, and mix well into a smooth, lump free batter. Let it rest, covered, for about 30 minutes. When are ready to steam, bring the water to a boil in your steamer/any vessel you want to use for steaming. Now add 1/2 tsp of Eno (fruit salt) and gently stir it. Don't stir vigorously or else the froth will be lost, just mix all the Eno with the batter. Immediately, pour in a thali/plate and steam for 12-15 mins. Don't lose anytime after you add Eno, or else the Dhokla might turn hard. Once the dhokla is done, you can insert a toothpick or a knife and if it comes clean, it's done, remove the thali and let it cook down for 5 minutes. Make a tempering of 1 tbsp of oil, 1/4 th tsp each of mustard seeds and sesame seeds, a pinch of asafoetida and a few curry leaves and pour it over the dhokla. Remove using a flat spatula and serve! 😊 #ravadhokla #whatsforbreakfast #meatlessmondays #breakfasttime #gujaraticuisine #dhokla #healthybreakfastclub #srujans100happybreakfasts #cuttingchai #desibreakfast #indianbreakfast

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Posted in Breakfast, Recipes, Snacks

Banarasi Choora Matar ~ a Breakfast fit for the Kings!

I am not a morning person. But, I am a hardcore breakfast person ( well, I am a foodie, and hence for me, what’s better than a brilliant start to the day! 😉 ) So, I have this weird notion of trying out 100, possible healthy, breakfasts from all the regions of India. And in one of my searches I came across this beautiful dish called Choora Matar.

Banarasi Choora Matar with Badam Milk for breakfast ~ breakfast 39 of #100happybreakfasts ! Choora Matar / Chooda matar is a rich, fragrant breakfast, mostly unknown to non natives, sold on the streets of Banaras and is usually a winter breakfast speciality, in the Northern Parts of India. Its is usually quite rich and heavy. I have omitted the cream here though to keep it lighter. The recipe is from a blog called Banaras Ka Khana. I am copying down the recipe from there with small minor adjustments that I made: Serves 2 ingredients 1 cup , thick variety of pohe/beaten rice  3/4th cup fresh peas, I have used frozen but the best would be freshly shelled peas,  1 tsp cumin seeds, 1/2 inch piece of ginger, finely grated  2 green chillies finely chopped 2 tbsp freshly chopped coriander  juice of 1/2 a lemon, adjust as per your taste  1/2 tsp sugar 1/2 tsp black pepper powder  1 tsp garam masala powder, I prefer milder flavour so I have used 3/4 tsp of kitchen king masala  salt to taste 4 – 5 tbsp milk, you may use more, but I did not have confidence with my poha. So out of fear of it getting mushy, I used less cream 1/4 cup[optional], I did not use ghee 2 tbsp Method:  Rinse the poha through a strainer, drain well and soak in milk and cream for 10 minutes [less if it is finer]. Heat ghee in a pan and add cumin into it, add in the ginger and green chilies when the jeera crackles,after a few seconds add in the powder masalas. Stir and immediately add in the peas with sugar and salt, stir, add few tbsp of water, just enough to cover the peas and cook covered on medium heat until the peas are done. Open the pan, check if the peas are almost cooked but still firm, and add in the soaked poha and mix well, fluffing it up. Turn off the flame, add lemon juice chopped coriander leaves and mix very lightly. Garnish with fried cashews and raisins. #matar #poha #banarasi #breakfast #peas #beatenrice #traditionalindianbreakfast #regionalfood #winterspecial #streetfoodofindia #streetsofindia #vscofood #vscocam #igers #whatsforbreakfast #whatsonmyplate #lensplated #chooramatar #choodamatar #vegetarian #meatfree #glutenfree #srujans100happybreakfasts

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Posted in Breakfast, Recipes, Snacks

Chatambade / Masala Vadai ~ An Easy to make Tea Time Snack!

I have been based out of Bengaluru for about 2.5 years now. And Bengaluru has given me an opportunity to go some amazing road trips. And what are road trips without tea breaks! These Masala Vadai have stuck in my mind since quite a long time now. But, this weekend I just took the plunge. Yes, it is deep fried, but it is also made with lentils, an excellent source of protein for a vegetarian like me.

Chattambade/Aambade/Kadalai Parappu Masala Vadai with Cutting Chai for breakfast ~ Breakfast 37 of #100happybreakfasts ! Bringing home the Chai Ki Kitli/ Tea Stall / Theendi Beedi wala Feel! I have wanted to eat this probably at every tea stall we have stopped at while traveling. But @d.nishit scares me with fears like what oil they would have fried it in, when they would have fried it, are they refried etc 🙈🙈 But today, even Bengaluru weather seems to cooperating with ☁ skies! 😉 The recipe is from the cookbook South Indian Cuisine by @tarladalal ! Ingredients: 1/2 cup chana dal (split Bengal gram) 1 pc whole dry Kashmiri red chillies , broken into pieces, optional 1 tsp finely chopped green chillies 1/2 tsp cumin seeds (jeera) 1/4 cup finely chopped onions 2 tbsp chopped coriander (dhania) 1/4 cup freshly grated coconut 1 tbsp roughly chopped curry leaves (kadi patta) salt to taste oil for deep-frying Method: Clean, wash and soak the dal overnight. Drain and keep aside. Reserve 1 tbsp of daal aside. Combine the rest of the daal, red chillies, green chillies, cumin seeds and a little water and blend in a mixer to a coarse paste. Add the reserved daal, onions, coriander, curry leaves and salt and mix well. Divide the mixture into 10 equal portions and shape each portion into a small round. Heat the oil in a kadhai and deep-fry till they turn golden brown in colour. Drain on absorbent paper. Serve hot. #chattambade #vadai #masalavadai #whatsforbreakfast #weekendbreakfast #lentils #fritters #vegan #myblrbrkfst #myblr #nammabengaluru #vscocam #glutenfree #meatfree #dairyfree #chanadal #kadalai #parappu #pakora #pakode #srujans100happybreakfasts #konkani #teatime #teatimesnack #sobengaluru #cuttingchai #thindibeedi

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Posted in Breakfast, Healthy Snacking, Recipes, Snacks

Adai ~ One of my favorite tiffins and Dosai’s nutritive cousin!

Snacks are called Tiffin in the Southern India. They come in all forms, steamed, deep fried and even shallow fried. Often served as tea-time snacks, I usually prefer to indulge in a heavy breakfast with on of these tiffins.

Adai is a non fermented, lentils crepe, quite similar to Dosa. The prominent difference between the two, apart from the Adai being non fermented is that, unlike dosa, which has a larger proportion of rice, Adai has more of lentils. It is actually mostly lentils.

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Posted in Breakfast, Healthy Snacking, Recipes, Snacks

Dibba Roti / Minapa Roti ~ Lentil Rice Breakfast Pancakes from Coastal Andhra Pradesh!

From my previous posts and Instagram feed, it is pretty clear that I am a breakfast person. I stumbled upon this breakfast during my usual food blog stalking sessions. My mother in law once made this once, long before I even knew that this is quite common as a breakfast or an evening households in Andhra households. And to say it was good would be doing a great injustice to this yum, quick to put together breakfast, provided you have the batter sitting in your fridge.

Dibba Rotti/Minapa Roti with Coconut Chutney for Breakfast ~ Breakfast 14 of #100happybreakfasts ! Dibba Roti is basically a thick, fat pancake made out of idli batter ( ground and fermented rice and black gram ) in Andhra households , typically for breakfast or an evening snack. Made in a deep pan, a teaspoon or so of oil swirled around the hot sides of the pan and then the batter is poured into it. Then cooked covered over a slow flame, the dibba rotti has a crispy crunchy outside and soft center. Perfect to use any fermented idli batter you have in your pantry! #Breakfast #dibbarotti #minaparotti #vegan #lentils #rice #fromscratch #dairyfree #glutenfree #vegan #Indian #mealplanning #lowfat #bangaloreigers #instafood #instabreakfast #igers #srujans100happybreakfasts #food52 #healthyfoodporn #whatsonmyplate #whatsforbreakfast #igers #instadaily #traditionalbreakfast #andhrafood

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Posted in Breads, Breakfast, Healthy Snacking, Recipes, Snacks

Methi Dhebra ~ Of Lazy mornings and fresh breakfasts!

I hate rainy and wintry mornings. Period.
No concessions please. I mean, no offence intended, I get up and get about my routine as usual, but something about the cold in the air makes me a bit grumpy. The cold makes it all the more difficult for me to leave the cozy warm confines of my thick and warm comforter and  get out of my bed. The only thing that then improves my mood is a good breakfast.

{New Post} Methi Dhebras and Spiced Indian Tea ~ Breakfast 10 of #100happybreakfasts ! Link in the profile/bio section! Dhebras are thicker, hand flattened and healthier cousins of traditional Gujarati snack Theplas. Normal made out of #millet, I have made these using #Fenugreek mixed with Bajra (pearl millet), jowar (white millet) and corn meal, spiced with Indian spices and toasted #sesame seeds. Fenugreek imparts a lovely mildly bitter flavor which is countered by #jaggery. You can use sugar too, however jaggery is more nutritious. It is mostly deep fried but I have chosen to cook it on a griddle with minimum amount of oil possible. It has a beautiful crunchy on the outside and soft in the inside texture. Note: If you find it too difficult to shape these, you may add a teaspoon or two of whole wheat flour. But if you knead the dough with conscious use of water, this won't be needed. Adapted from the Gujarati Cuisine Cookbook by @tarladalal #dhebra #multigrain #sorghum #millet #cornmeal #vegan #fromscratch #dairyfree #glutenfree #paleo #mealplanning #bangaloreigers #instafood #instabreakfast #igers #srujans100happybreakfasts #food52 #healthyfoodporn #morningtea #brekkie #whatsonmyplate #whatsforbreakfast #wholefoods #gujjufood #gujjugram #nutritious

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