Thepla



Ingredients
2 cups whole wheat flour (gehun ka atta)
1 tbsp oil
2 tbsp curds (dahi)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for kneading and cooking

For Serving
chunda or sweet mango pickle

Method
    Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
    Knead the dough well using a little oil. Cover and keep aside for 10 minutes.
    Divide the dough into 14 equal portions and roll out each portion into a 125 mm. (5") diameter circle using whole wheat flour for rolling.
    Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides.
    Serve hot with chunda or sweet mango pickle.



Dhokla



Ingredients
    Gram flour (besan) sieved  2 cups
    Yogurt beaten 1 cup
    Salt   to taste
    Turmeric powder 1/2 teaspoon
    Green chilli-ginger paste 1 teaspoon
    Oil  2 tablespoons
    Lemon juice  1 tablespoon
    Soda bicarbonate 1 teaspoon
    Mustard seeds 1 teaspoon
    Fresh coriander leaves chopped 2 tablespoons
    Coconut scraped 1/2 cup

Method
Step 1
Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
Step 2
Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali.
Step 3
In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
Step 4
Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
Step 5
Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
Step 6
Serve, garnished with chopped coriander leaves and scraped coconut.



Khandvi



Ingredients
1 cup besan (bengal gram flour)
1 cup fresh curds (dahi) mixed with 1 1/2 cups of
2 to 3 drops of lemon juice
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
3 1/4 tsp oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 to 6 curry leaves (kadi patta)
1/2 tsp finely chopped green chillies (optional)

For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander (dhania)

Method
    Combine the besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains).
    Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes).
    Grease a thali (approx. 10”) on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.
    Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula (refer step 1).
    When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3).
    For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.
    When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
    Pour the tempering over the khandvis.
    Serve immediately garnished with coconut and coriander.


Handvo



Ingredients
1/4 cup toovar (arhar) dal
1 tbsp urad dal (split black lentils)
1 tbsp green moong dal (split green gram)
1 tbsp chana dal (split bengal gram)
1/2 cup rice (chawal)
1 tbsp whole wheat (gehun) (optional)
1/4 cup sour curds (khatta dahi)
3/4 cup grated bottle gourd (doodhi / lauki)
3 tsp oil
2 tsp lemon juice
a pinch of soda bi-carb
1 1/2 tsp sugar
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
1/2 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)

For Serving
green chutney
chaas

Method
    Clean, wash and soak the dals, rice and whole wheat together in enough water for atleast 4 to 5 hours. Drain and keep aside.
    Blend the dals, rice and whole wheat in a mixer to a smooth mixture.
    Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight.
    Add the bottle gourd, 1 tsp oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
    Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
    When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a few seconds.
    Pour half the batter evenly to make a thick layer.
    Cover and cook on a slow flame 9 minutes or till the base turns golden brown in colour and crisp.
    Lift the handvo gently using 2 large flat spoons and turn it over to the other side.
    Cover and cook on a slow flame for another 7 minutes or till it turns golden brown in colour.
    Cool slightly and cut into square pieces.
    Repeat the steps 7 to 11 to make one more handvo.
    Serve immediately.


Mini handvo:
    For making mini handvos, divide the same mixture into 4 equal portions and pour each portion into a small non-stick kadhai or a pan and spread it evenly to make a thin layer. Cover and cook on a slow flame till both sides turn golden brown in colour and crisp. This allows more uniform and much quick


For baked handvo:
    You can also cook the handvo in an oven. Simply pour the batter into a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 30 to 35 minutes or till the crust is golden brown in colour.

Panki



Ingredients
2 cups rice flour (chawal ka atta)
1/2 cup curds (dahi) , beaten
salt to taste
1/4 tsp asafoetida (hing)
1 tsp cumin seeds (jeera) , roughly ground
1 tsp ginger-green chilli paste
2 tsp garlic (lehsun) paste
2 tsp melted ghee
a pinch turmeric powder (haldi)
4 to 6 banana leaves (kele ka patta) , cut into 150 mm. x 150 mm. (6” x 6”) square pieces
oil for greasing and cooking

Method
    Combine the rice flour, curds, salt and 3 cups of warm water in a bowl and mix well to make a thick batter. Cover and keep aside for 3 to 4 hours to ferment.
    Add ¾ to 1 cup of water, asafoetida, cumin seeds, ginger-green chilli paste, garlic paste, ghee and turmeric powder and mix well.
    Apply a little oil on one side of each banana leaf and keep aside.
    Put 2 tbsp of the batter on one half of the greased side of a banana leaf and spread it evenly to make a thin layer.
    Fold the other side over the batter.
    Cook on a non-stick tava (griddle) using a little oil till light brown spots appear on the leaves and the panki in between peels off the leaf easily.
    Repeat with the remaining ingredients to make 19 more pankis.
    Serve immediately.

Handy tip:
    You can cook 3 to 4 pankis at a time.
    Variation: suva panki - after step no. 4 sprinkle 2 tsp finely chopped fresh dill leaves (suva/ shepu bhaji) on top and follow the remaining steps as above.