For batter
1 cup Yellow Moong Dal (soak for 4 hours)
1/2 cup Chana Dal (soak for 4 hours)
1/2 cup Oats (traditionally, they use Poha)
1/2 tsp Turmeric powder
1 to 2 Green chillies
1 inch Ginger (you can used green chilly and ginger paste)
Salt to taste
1 tsp fruit salt
Oil
Green Chutney (mint, coriander, lime, salt, sugar, green chilly, tamarind and khajoor chutney)
Chopped Onions
Sev for garnishing,
Pomegranate for garnishing
Khasta puri or Sev puri ( I used home made Mathri)
Method
Grind each dal separately to a fine paste. While grinding moong dal add green chilly and ginger. Mix both the pastes, add salt and fruit salt. Mix well. In a steamer, steam the batter like dhokla for 20 to 25 mins.
Let it cool. In a serving plate, place half of the piece, crumble puri, garnish with onion and chutneys. Top it up with sev, pomegranate.
Note
Traditionally they serve with Khaman & chutney
1 piece of khaman dhokla,
1/2 cup coriander leaves,
2 Green chillies, sugar, salt, lemon juice. Grind to a fine chutney.
Ingredients
2 cup smashed sweet potatoes
1/2 cup smashed potato
3 to 4 garlic pods finely chopped
1 tsp chopped ginger
Finely chopped Coriander leaves
Finely Chopped Green Chillies
1/2 tsp Turmeric powder
1 tsp Lemon juice,
1/2 tsp Chat masala
1/2 tsp Cumin seeds
Salt to taste
Ghee for roasting
1 pinch Asafoetida
For the Dough
2 cup Wheat flour, 1/4 cup Ragi flour, Salt and water. Knead the dough for parathas.
Method
In a pan heat oil, add cumin seeds, asafoetida, chopped garlic, ginger, green chillies and stir for a minute. Then add coriander leaves, mashed potato and sweet potatoes, salt, chat masala, turmeric powder and stir well another 2 to 3 mins. Let it cool. Now add lemon juice and mix well.
Roll a small portion of the dough and fill the centre with the mixture. Seal the edges tightly. Roll again into a circle like paratha with help of little flour.
Heat a Tava and put some oil, place the paratha and flip both the sides till golden brown. Serve hot with chutney or sauce.
Ingredients
2 cups Wheat flour
1 cup Oats
1/2 cup Methi leaves chopped
1/2 cup Dill leaves chopped
Turmeric powder
Red chilli powder
Coriander, Jeera (Cumin) powder
1 tbsp Sesame Seeds
1 tbsp Fennel seeds roasted and pounded,
Salt to taste,
1/2 cup Curd (Dahi.. this is optional)
Oil
A pinch of Sugar
Method
Knead the dough using all ingredients. Take a medium size ball of the dought and roll the thepla. It should not be thin like a Roti nor thick like a Paratha, in between.. Roast the thepla on both sides evenly till cooked. Serve hot. With tea it tastes bliss..
Note
If you are consuming it immediately, use less oil. However, if you intend to keep it for 2 to 3 days, use more oil.
You can use milk cream (malai) while kneading the dough which makes it soft.
Do not Reheat the thepla in oven or microwave.
If you use ghee while roasting the theplas will become hard.
Some use Besan (gram flour) while kneading the dough, I suggest using oats, millet or nachni powder to make it healthier.
Ingredients
Bell pepper (red, green, yellow)
2 Cups of Boiled Basmati Rice
A Cup of blanched Palak puree
3 to 4 Garlic pods,
1 inch Ginger
1/2 cup Chopped Onion,
1/4 cup Chopped Tomato, (Remove seeds)
1/2 cup Chopped Finely Carrot
1/2 cup Coriander Leaves,
Salt to taste,
1/2 Cup Curd
1/2 tsp garam masala
Red Chilli powder, Cumin Seeds, Asafoetida
1 to 2 Chopped Green Chillies (optional )
Fresh Coriander Leaves
Method
In a hot pan, add oil, jeera, asafoetida, chopped onions and saute for 3 to 4 min till light brown. Add green chillies (optional), bell pepper, carrot and coriander leaves. Saute for another 2 min. Add tomatoes and stir again.
In dahi, add garam masala, chilli powder and mix well. Now add the dahi mixture and saute. After 2 mins, add palak puree (while grinding the blanched palak I added garlic and ginger). Saute till all the masalas are mixed and properly cooked. The mixture should be semi dry when you have to add rice. Now mix well. Serve hot with your choice of raita, papad and pickle.