24 KHAMAN DHOKLA - Indian Cooking Challenge

Khaman dhokla is a steamed savoury cake. It is a traditional Gujarati snack usually served as a snack or also as a served in a meal. Traditionally dhoklas are made with channa dhal soaked, ground with few spices and then fermented and steamed. But this method is an instant one using besan/gram flour/kadala maavu/kadale bele hittu.

This recipe was given at the Indian Cooking challenge an event started by Srivalli with step by step instructions.

To make 20 medium sized pieces

For the batter:

Bengal gram flour/besan - 1 1/2 cup
Curd/yogurt - 1/2 cup( not very sour)
Water - 1/2 cup
Cooking soad - 1/2 tsp

For seasoning to be mixed to the batter( to be added just before cooking):

Oil - 1 tbsp
Turmeric powder - a pinch
Green chilli paste - 1 or 2 long( as per taste)
Sugar - 1 tsp
Salt as needed
Citric acid - 1/4 tsp( I used lemon juice)

Eno - 1 packet( green color fruit lime) ( 5 gms or 1 tsp) First sprinkle little on the plate that is being used to pour and cook the dhoklas and the remaining add the batter just before placing in the cooker.

For tempering:

Sesame seeds
Mustard seeds
Curry leaves
Grated Coconut
Coriander leaves

This all few

Little water + oil to be topped on dhoklas


Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.

If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming, I used the vessel that is provided with the pressure pan/cooker. Make sure that you fill only 1/2 the size of the thali/ vessel as it will rise up.

To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.

Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out. Make sure that you mix in eno just before placing the plate in the pan.

Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid of the pressure pan/cooker. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.

After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.

In a bowl, mix 3 tsp of water along with a tsp of oil
Remove the plate from the pan, pour the water and oil mix over the top.

For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla

The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.

If you want perfect shaped ones, cut and handle gently

Dhokla can also be steamed in kadai filled with water and a plated titled over it.

Green chutney

Green chillies - 4-5 no( as per spice needed_
Coconut pieces - 4- 5 pieces (3- 4 tbsp)
Coriander - a small bunch
Feww mint leaves
Cumin seeds - 1/2 tsp
Lime -1 big( or few drops)
Salt to taste

Take all the ingredients except coriander in a food processor. Grind to a smooth paste.

Then add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.

This is the second challenge given by Srivalli at the Indian Cooking challenge and my first one to participate.
Sending this to ICC started by Srivalli.

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7 DOSA ENTRIES - By my friends/Non bloggers

These are the entries submitted by some friends/non bloggers. Wanted to post them also before adding them in the round up as I was very happy of their involvement and contribution to my event.
Thanks so much Priya, Ramya, Athi, Geetha, Prema and Rama Devi :)

1. carrot Dosa by Priya
2. Wheat Dosa by Ramya
3. Adai by Athi
4. Ragi Rotti by Geetha
5. Dhidir dosa/Karaicha maavu Dosa by Prema
6. Sandwich Dosa by Rama Devi

1. Carrot Dosa by Priya

Carrot - 2
Onion - 1 small chopped fine
Green chillies - 1 chopped fine
Curry leaves - broken
Cumin seeds - 1 tsp
Salt as needed
Oil - 1 tbsp
Dosa batter - 5 cups

Grate the carrot.Heat oil in the pan and season it with little jeera, wait for few seconds and add chopped onions, also add green chillies and curry leaves, fry till transparent and add grated carrot. Saute till the raw flavor leaves and also add salt. Remove and cool and later mix with the dosa batter. Prepare dosas.

2. Wheat Dosai by Ramya

Atta(wheat)Flour - 1/2cup
Rice flour -1/2cup
corn flour- 2tsp
salt- as neded
green chili finely chopped -1
onion finely chopped -1 small
oil for greasing
Asafoetida(hing)-little bit

Add all the flours together in a bowl.Now add onion,chilie,hing,salt and add water.Add enough water so that the batter is not very thick.It must be more watery then regular dosa batter.
Now heat a dosai tava and grease it with oil.Pour one laddle full of batter.Remember you cannot spreadit with spatula as the batter is very thin.So pour it all the way in the tava.Now after the batter gets half cooked add some oil and wait till the dosa is fully cooked and it can be turned over by the spatula.Add some more oil to the other side and serve it hot.

3. Adai by Athi

Channa dhal
Toor dhal
Moong dhal
Urad dhal
Red chillies as per spice needed
Ginger - 1/2 inch
Fennel seeds - 1 tbsp
Salt as need
Hing - a pinch
Onion - 1 small chopped fine
Coconut flakes - few tbsp
Curry leaves - few

Soak 2 parts of chana dhal and toor dhal, 1/4 the amount moong dhaal together, separately a handful of urud dhaal, and 1 part of rice. grind urud dhal and rice first with red chilles, ginger,and fennel coarsely followed by all the dhals.
add salt, hing, chopped onions, coconut flakes, curry leaves to the batter and make dosa. This goes best with jaggery and avial.

4.Raagi Rotti: by Geetha

Raagi flour -1 cup
Onion, Green chillies, Curry leave, cilantro- chopped
Coconut - grated
cumin, salt as needed

Mix flour and all ingrediants..... add water and make a dough(like chappathi dough)..
Take a small quantity of Raagi dough(lemon size) and on a plastic paper apply some oil and spread it with fingers. Put it in a griddle.... Apply some oil or ghee. It is very tasty with Sugar or coconut chutney

5.Dhideer dosai/Karaicha maavu Dosai by Prema:


1. Rice flour 1 cup
2. Maida 1 cup
3. Ginger grated 2" Piece
4. Green chillies 7 chopped
5. Curry leaves 6
6. Rava Fried till golden brown 3/4 cup
7. Salt to taste.
8. Buttermilk 2 cups or substitute it with water
9. Crushed peppercorns 2 tsps


1. Oil 3 to 4 tsp
2. Mustard seeds 1 tsp
3. Jeera 1 tsp

You can either add the ginger and curry leaves in the seasoning if you like the good flavor or you can add them into the batter.


1. In a bowl mix in the rice flour and maida along with the above mentioned ingredients and then add the seasonings. Just before you start making this dosai add the rava. The consistency of the batter should be thin enough in such a way that if you pour it should form its own shape. Make it like rava dosai.

6.Sandwich Dosa by Rama Devi


for stuffing:

boiled potatoes (peeled &mashed) -2 or 3 medium
peas,carrot,beans(boiled) -1 cup
onions chopped -1
tomatoes -1
ginger-garlic paste(GG paste)-1/2tsp
pavbhaji masala,garam masala -1/2 tsp each
turmeric powder - pinch
oil-3 tbsp
capsicum - 3tbsp
chilli powder-1tsp
salt-as required

In a kadai pour oil then add onions fry for 2 or 3min. then add GGpaste.after 2min add tomatoes,capsicum fry for 3min until it cooks. then add turmeric,salt,chilli powder,pav bhaji powder and fry for a min.then add potatoes,vegetables,garam masala and fry for few min. no water to add.

for base:

dosa batter- 1 cup big(use previous day or fresh batter)
bread(toasted or as it is)- 10 slices
(we can take batter,bread according to no of people)

Heat dosa pan.Dip bread slices in dosa batter and immediately put it on pan,add little oil to side and fry two sides.do two bread dosa.take it to a plate, on one dosa slice put stuffing then cover with another dosa slice and serve.its good to eat immediately.
All these entries goes to my "Dosa Corner" Event.

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Just a friendly reminder that only 2 more days left till the last date for the event. Send in your dosa entries to my "Dosa Corner" event by 31st July.

Cheese Dosa ... perfect for kids and also can be topped with few other ingredients that kids like. It is a just a variation of uttappam/pizza dosa where just cheese has been topped. My son just loves this dosa. You can also add some veggies topped with cheese and fold into half and serve.

Dosa batter - 1 - 1 1/2 ladle
Grated cheese - 2 - 3 tbsp

Heat a tawa/ griddle spread the dosa batter just like you spread your dosa/uttappam but not very thin. When one side is cooked, turn and cook the other side, wait for few seconds and turn back again. Sprinkle some grated cheese all over and wait till the heat of the dosa melts the cheese. Serve as it is or fold into half and serve.

Sending this entry to " Dosa Corner " event hosted by me.

Also sending my other entries for the same event

Ghee roast

Onion Dosa

Carrot Uttappam

Neer Dosa

Vegetable Uttappam



Dosa Roll

Rawa Dosa

Akki Rotti

Ragi Rotti

Crispy Dosa 1

Crispy Dosa 2

Ragi Dosa

Egg Dosa


Kambu Dosa

Tomato Dosa

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33 Kreativ Blogger Award :D

Pavithra of Dishes from my kitchen and Sailaja of Sailaja Kitchen has passed on this "Kreativ Blogger " award. Thank you so much Pavithra and Sailaja for thinking of me and also nominating.

The Kreativ Blogger award comes with some rules:-
1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated

Since this has to be passed only to 7 bloggers, I am nominating the following blogger friends, wish I could pass it on to all my blogger friends.

Kavitha of Kavithavin Kaivannam
Preethi of Preethi's Online cook book
Ann of Happy and Healthy Cooking
Shubha of Munchcrunchandsuch
Hari Chandana of Indian Cuisine
Hema of Salt to Tast
Bergamot of Cooking Escapades

1. I really should thank my mom first from whom I got so much interest in cooking as she herself used to try a lot of dishes mainly from magazines. It was always me whom she called first for help in the kitchen and watching her made me try out more after my marriage.

2. Love to learn different languages, though can speak few very fluently would like to learn many more.

3. I love to cook 3 meals a day with different dishes, but my sons choice will be dosas with chutney/idli podi(gun powder) which will make me mad.

4. Though I come from a family where Non veg is cooked very often, I am a strict vegetarian( Eggeterian). I opted that on my own many years back in my school days itself. Occasionally cook non veg dishes just for my family.

5. Have you ever seen a person who does not take/like yogurt/curd. I am one such :)

6. Love to take part and organize in many social/cultural activities, would either be a cultural co-ordinator or a food coordinator.

7. I don't keep a organiser to list down friends/family members birthdays/anniversaries as it is always in my mind and I am also the first one to wish them. Love long walks especially with friends and that too in summer where we spend most of our evenings outside. One thing I feel bad is summer is short here.

Read more of "Kreativ Blogger Award :D"


Reposting these entries to send it to Shanthi's State Specials Event

Tamilnadu Cuisine( Country- India)
Vazhaipoo Vada

Karnataka Cuisine( Country - India)
Akki Rotti

Karnataka Cuisine( Country- India)

Karnataka Cuisine( Country - India)
Obbattu Saaru

Karnataka Cuisine( Country - India)
Thili Saaru

Karnataka Cuisine( Country- India)
Bisi Bele Bath

Andhra Cuisine ( Country - India)

Read more of "SOME REPOSTS"


How about a pizza without yeast or flour and baking. Yes this pizza is very simple and can be made just on regular tawa/griddle and no baking :)

A different version of uthappam.

Dosa batter 

Onion - 1 medium chopped into thick pieces
Capsicum/bell pepper - 1 medium chopped into thick pieces( can use multi colored to look color ful)
Mushroonm - 4 chopped into thick pieces
Pine apple - 2 tbsp chopped ( I always like pine apple in my pizzas so added them)
Pizza sauce or tomato sauce/ketchup 1 - 1 1/2 tbsp
Mozarella cheese - 2 tbsp
Oregano leaves - few sprinkles
Salt as needed
Oil for spraying and frying the veggies

Can also add some chopped tomatoes, black olives

Heat a tbsp of oil in a pan(can also use olive oil) and add chopped onions and fry till light brown or even less, next add capsicum and fry together for few mts without making them mushy( they have to be crisp and this tastes good), next add in chopped mushroom and fry for 3 - 4 mts. Add salt just enough for them and mix well. Keep aside.

Heat a tawa/griddle ...see that it is not very high on flame. If it gets then reduce flame and pour 2 ladle of batter and spread lightly( it has to to thick just like we pour in for uttappam). Wait for sometime till you see some bubbles on top, next with a spreader/flat ladle spread the sauce all over on top- see that you spread lightly without pressing the dosa,next add the stir fried onions and veggies and pine apple chunks. Spread it along all over and also spread the mozarella cheese on top and oregano leaves. Cover with a lid and cook till done and the cheese melts. Remove and serve as it is or cut with a pizza cutter and serve. Enjoy your pizza dosa.

I am sending this to " Dosa Corner"
hosted by me

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I am back from a short break. Had been on a long trip with my family to Pittsburg, Hershey, Washinton D.C, New Jersey, New York, Atlantic City. Also had plans to visit Virgnia then cut short a day's trip since the kids were too tired travelling and sight seeing for long hours and now I am back to bloging again.

I am here with a simple tomato rice.

Basmati rice - 2 cups
Onion - 1 medium chopped fine
Tomato - 5 chopped
Green chillies - 2 slit long
Ginger - 1 inch piece ( crushed)
Garlic - 4 flakes ( Crushed)
Cilantro/coriander leaves - few chopped
Chilli powder - 3/4 tbsp
Cumin seeds - 3/4 tsp
Spices - bay leaf, cinnamon,Anistar, cloves, cardamom(all optional just give a biryani flavor)
Oil - 2 tbsp
Salt as needed

Wash and soak rice for 15 mts and drain.

Heat oil in a pan or pressure pan. Add cumin seeds and all the spices, wait for few seconds and add crushed ginger and garlic. Saute for a minute and add chopped onions. Fry till light brown and add slit green chillies and saute for few seconds. Next add chopped tomatoes and cook till they are mashed, pulpy and oil floats on top. Just in case if you run out of tomatoes then you can also use tomato paste and saute for a minute( I usually do this many times when I am large qty, that is add half of required tomatoes and then fry till pulpy and then add 1 - 2 tbsp of paste and saute for a minute- this gives a good colour to the rice :) ).

Next add the drained rice and fry together for a minute. Next add 4 cups of water, salt and chilli powder. Also add chopped coriander leaves. Cover and cook till done or can even transfer to a rice cooker and switch it on.
Can serve with any spicy curry or just plain potato fry.

Read more of "TOMATO RICE (TYPE 2)"



This is a recipe shared in by my sister Vimala. She had prepared many snacks to celebrate my SIL's surprise baby shower and this thattai is one among them. Will post the other snacks one by one.

Rice flour - 2 cups
Urad flour - 1/4 cup
Fried gram dhal flour/pottu kadalai/dalia split flour - 1/4 cup
Red chillies - 3
Curry leaves - few
Sesame seeds - 1 tbsp
Moong dhal and or Channa dhal - 2 - 3 tbsp( soaked in water for 15 mts and drained)
Peanuts - 2 tbsp( lightly roasted and crushed)
Melted butter - 1 1/2 tbsp
Asafoetida/hing - a pinch
Salt as need
Oil for deep frying

Optional can use some Cumin seeds and grated coconut. The coconut will give extra flavor and crispness to the thattai/nippattu. But in the above picture it has not been added.

Try to break the the red chillies and curry leaves into tiny bits.
If using urad dhal , then roast them in a pan till brown. Cool and powder finely or if using store bought urad flour, then roast them till you get a nice aroma.

In a mixing bowl take rice flour, urad flour, fried gram dhal flour, broken red chillies and curry leaves, salt, hing, sesame seeds, peanuts, drained moong/channa dhal and melted butter. Mix well by hands and slowly add water and make a dough just like making chapathi dough. Cover and set aside for 10 - 15 minutes.
Next take a small size ball of dough and on a plastic sheet, spread/spray some oil and press the dough as thin as possible. Slowly remove and drop them in oil and deep fry till nice golden brown. This will stay crispy or can be stored for many days. I usually add some grated coconut while mixing the dough.

Sending this entry to EC's Fried Snack event

Also sending the following snacks from my archives

Chilli Bhajji Double Toast

Vegetable Pakoda

Read more of "THATTAI/ NIPPATTU"


Chinese style Brinjal Fry

This is one of mom's favourite dish and also sister's. Mom used to make this style of brinjal very often in my house. She got this recipe from one of her tamil magazine many years back when we were in school. She tried it out immediately and everyone became a fond for this dish. It tastes good with the long variety of brinjal preferably the green ones. I did not get nay green one's so I tried the same with purple ones which was equally good.

Reposting this entry with picture

Long brinjal - 2
Onion - 1 large chopped fine
Ginger garlic paste - 1 tbsp
Chilli powder -1 tsp
Pepper powder - few sprinkles
Salt as needed
Soya sauce - 1 - 1 1/2 tbsp
Oil - 1 1/2 tbsp

For the batter
Corn flour - 3 - 4 tbsp
Maida/all purpose flour - 3 - 4 tbsp
Salt as needed

Oil for deep frying

Make a batter by mixing the flours and salt along with water just enough to get a dropping consistency

Cut the brinjal into thin slices( around 1/2 cm thickness). Dip the slices in the batter and deep fry them till crisp in hot oil.
In a different pan heat oil and add chopped onions. Fry till golden brown and add ginger and garlic paste. Saute for a minute and add salt, pepper powder, chilli powder and mix once. Immediately add the fried brinjal slices and mix. Also add soya sauce and mix well. Can garnish with chopped cilantro/coriander leaves or green onions.

Sending this to Sanghi's FIL Brinjal Event

Also sending my other brinjal entries for the same event

Brinjal Fry

Vaangi Bath( Brinjal Rice)

Drumstick Brinjal Curry(Katharikkai Murungakkai Kuzhambu)

Mochai Kuzhambu( Dry Field Beans Curry)

Brinjal Curry