Khandvi (Suralichi Vadi) Recipe | Soft Gujarati Gram Flour Rolls | Traditional Maharashtrian Snack

KHANDVI / SURALICHI VADI

Delicate Chickpea Flour Rolls from Gujarat, Loved in Maharashtra Too

Some recipes are a lesson in patience, precision, and simplicity.

Khandvi, the soft and silky gram flour rolls from Gujarat, is one such culinary masterpiece. Known for its melt-in-the-mouth texture and delicate tempering, this humble snack transforms the simplest of pantry staples into something truly elegant.

In Maharashtra, this beloved delicacy is known as Suralichi Vadi. Although the names differ, the essence remains the same, a light, flavourful snack made with gram flour and yogurt, gently seasoned and rolled into beautiful spirals.

For many home cooks, Khandvi can seem intimidating. 

The secret lies not in complicated ingredients but in timing and consistency. 

Once mastered, it becomes one of those recipes that never fails to impress family and guests alike.

Naturally gluten-free and relatively light, Khandvi makes an excellent tea-time snack, festive appetiser, or even a healthy mid-day treat.

Ingredients

For the Khandvi

Gram flour (Besan) – 1 cup

Sour yogurt (well whisked) – 1 cup

Water – 2 cups

Ginger paste – 1 tsp

Green chilli paste – 1 tsp

Turmeric powder – ¼ tsp

Asafoetida – a pinch

Salt – 1 tsp or to taste

For the Tempering

Oil – 2 tbsp

Mustard seeds – 1 tsp

Sesame seeds – 1 tsp

Green chillies – 2, slit lengthwise

Curry leaves – 8–10 leaves

For Garnishing

Fresh grated coconut – 2 tbsp

Fresh coriander leaves – 2 tbsp, finely chopped

Method

Grease the back of steel plates, marble countertops, large trays, or clean granite surfaces with a thin layer of oil and keep them ready.

In a mixing bowl, combine the gram flour, yogurt, and water. Whisk thoroughly until there are no lumps. Add the ginger paste, green chilli paste, turmeric powder, asafoetida, and salt.

Transfer the mixture to a heavy-bottomed pan and cook over medium heat, stirring continuously. This step requires patience and constant attention to prevent lumps from forming.

Continue stirring until the mixture thickens into a smooth paste. To test if it is ready, spread a small spoonful onto a greased plate. Allow it to cool for a few seconds. If it peels off easily and can be rolled without sticking, the mixture is ready.

Working quickly, spread the hot mixture into thin, even layers over the prepared surfaces using the back of a spatula.

Allow it to cool for a few minutes.

Using a sharp knife, cut long strips approximately 1½ to 2 inches wide.

Carefully roll each strip into tight spirals and arrange them neatly on a serving platter.

Tempering

Heat oil in a small pan.

Add the mustard seeds and allow them to splutter.

Add the sesame seeds, slit green chillies, and curry leaves. Sauté briefly until aromatic.

Pour the tempering evenly over the prepared Khandvi rolls.

Garnish generously with fresh grated coconut and finely chopped coriander leaves.

Serve immediately.

Serving Suggestions

Khandvi tastes best served fresh with a hot cup of masala chai.

It also makes an elegant addition to festive snack platters and is ideal for potlucks and family gatherings.

Its light texture and subtle flavours make it a favourite among both children and adults.

Tips for Perfect Khandvi

• Ensure the batter is completely lump-free before cooking.

• Stir continuously while cooking to achieve a silky texture.

• Spread the mixture immediately after cooking, as it sets quickly.

• Thinner layers result in softer and more delicate rolls.

• Slightly sour yogurt gives the authentic flavour associated with traditional Khandvi.

Delicate, silky, and deceptively simple, Khandvi is proof that the most elegant dishes often arise from the humblest ingredients. 

Known as Suralichi Vadi in Maharashtra, these melt-in-the-mouth gram flour rolls are a celebration of patience, tradition, and flavour. ✨

Happy cooking! ❤️

#Khandvi #SurilichiVadi #GujaratiRecipes #MaharashtrianFood #IndianSnacks #VegetarianRecipes #SukanyasMusings

Khaman Dhokla – Gujarat’s Golden Snack with Traditional Secrets & Modern Twists

Khaman Dhokla – Gujarat’s Golden Snack with Traditional Secrets & Modern Twists

Some dishes do more than satisfy hunger — they carry the warmth of tradition, the joy of sharing, and the brilliance of regional wisdom. Khaman Dhokla is one such timeless treasure.

Soft, airy, delicately spongy and glowing in its sunshine-yellow hue, Khaman Dhokla is one of Gujarat’s most loved culinary gifts to India. In the bustling streets of Ahmedabad, Surat, Rajkot and Vadodara, steaming trays of freshly prepared dhokla are an everyday delight. Cut into neat squares, bathed in fragrant tempering, crowned with coriander and coconut, and served with lively chutneys, it is breakfast, teatime snack, travel food and celebration — all in one plate.

Its beauty lies in its versatility. It can be made instantly in a jiffy using besan (gram flour), or in the traditional style by soaking and grinding chana dal, which gives it a richer and heartier texture. It may be steamed in a classic dhokla steamer or conveniently prepared in a microwave oven for the modern kitchen.

Simple in ingredients, elegant in taste - this is Gujarat’s golden legacy.

🌼 Ingredients

For the Batter:

Gram flour (besan) – 1 cup

Semolina (optional) – 2 tablespoons

Sugar – 1 tablespoon

Ginger-green chilli paste – 1 teaspoon

Lemon juice – 1 tablespoon

Turmeric powder – ½ teaspoon

Salt – to taste

Water – ¾ cup (approx.)

Oil – 1 tablespoon

Eno fruit salt – 1 teaspoon

For Garnish:

Fresh coriander (chopped) – 2 tablespoons

Fresh grated coconut – 2 tablespoons

🌼 Method

In a mixing bowl, combine the gram flour, semolina, turmeric, sugar and salt. Add the ginger-green chilli paste, lemon juice, oil and enough water gradually to form a smooth, flowing batter without lumps. Allow this batter to rest briefly so the ingredients settle beautifully together.

Meanwhile, grease a shallow plate or dhokla tin lightly and keep a steamer ready with boiling water.

Just before steaming, add the Eno fruit salt to the batter. Sprinkle a teaspoon of water over it and gently fold. The batter will instantly turn frothy and light. Without delay, pour it into the prepared plate and steam until cooked through and spongy to the touch.

Once done, allow it to cool slightly before cutting into elegant squares.

🌼 Tempering

Oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Green chillies (slit) – 2

Curry leaves – 8 to 10

Water – ½ cup

Sugar – 2 tablespoons

Lemon juice – 1 tablespoon

Heat the oil in a small pan. Add the mustard seeds and allow them to splutter. Add the slit green chillies and curry leaves. Pour in the water, sugar and lemon juice and allow it to simmer briefly into a fragrant sweet-sour mixture.

Pour this warm tempering generously over the dhokla pieces so every square absorbs the flavour beautifully.

Finish with fresh coriander and grated coconut.

Serve warm or at room temperature with green chutney and dates-tamarind chutney.

🌼 Traditional & Popular Varieties

Nylon Khaman

The most popular market-style version — feather-soft, extra light and melt-in-the-mouth.

Vati Dal Khaman

Prepared from soaked and ground chana dal rather than besan, offering a richer and denser texture.

Amiri Khaman / Sev Khamani

Crumbled khaman tossed with spices and topped lavishly with sev, coriander and pomegranate.

Sandwich Dhokla

Two layers of dhokla with green chutney in between — colourful, flavourful and festive.

🌼 Modern Variations

Gujarati kitchens have joyfully reinvented this classic in many delicious ways:

Green Dhokla

Green Peas Dhokla

Tomato Dhokla

Schezwan Dhokla

Pizza Dhokla

Makai Dhokla

Cheese Dhokla

Paneer Dhokla

Sandwich Dhokla

🌼 Street-Style Serving Variations

Rasawala Dhokla

A Surat favourite where khaman is served with a warm lentil-based rasa, transforming it into a wholesome meal.

Pav Bhaji Dhokla

A playful fusion where dhokla is tossed in pav bhaji masala or layered with spicy pav bhaji filling.

🌼 Sukanya’s Little Tips

If using chana dal, soak it for at least 6–7 hours for softness. Always steam the batter immediately after adding Eno for the fluffiest results. If the dhokla feels dry, sprinkle a little tempered water over it. The final flavour should always carry that signature Gujarati balance of sweet, tangy and gently spiced.

🌼 Final Thought

Some dishes are recipes. Some become memories. Some carry the soul of a region.

Khaman Dhokla is Gujarat’s sunshine served on a plate.

#KhamanDhokla #DhoklaRecipe #GujaratiFood #GujaratiCuisine #IndianSnacks #IndianFoodRecipes #VegetarianRecipes #HomemadeGoodness #IndianStreetFood #SnackTimeIndia

Kathiawadi Lasaniya Khatta Dhokla Recipe | Traditional Gujarati Instant Garlic Dhokla

Kathiawadi Lasaniya Khatta Dhokla

Kathiawadi Garlic Dhokla

Gujarati cuisine is often associated with soft dhoklas, sweet farsans, delicate flavours, and comforting vegetarian dishes. But travel deeper into the rugged Kathiawar region of Gujarat and the food begins to tell a very different story altogether.

Kathiawadi cuisine hails from Kathiawar in the Saurashtra region of India and parts of Southern Gujarat. Unlike the sweeter styles of Gujarati cuisine commonly known outside Gujarat, Kathiawadi food is bold, rustic, spicy, earthy, and deeply rooted in traditional village-style cooking.

Garlic, green chillies, yogurt, fermented batters, millet breads, and robust spices are widely used in Kathiawadi homes. Kathiawadi cuisine is usually spicy and many preparations generously use onion and garlic.

What I personally love most about Kathiawadi cuisine is the lack of excessive sweetness in many of their preparations, something that suits my palate beautifully.

Today I’m going to share with you a traditional Kathiawadi Lasaniya Khatta Dhokla, a wonderfully rustic and flavour-packed dhokla made with broken wheat (dalia), semolina, yogurt, garlic, green chillies, and spices.

This variety of dhokla hasn’t really been blogged about much and truly deserves more attention.

Unlike the soft yellow khaman commonly seen in restaurants, Kathiawadi Lasaniya Dhokla has a coarser texture, a gentle tanginess from the yogurt, bold garlicky notes, and a spicy tempering that gives your taste buds an instant jolt of flavour.

The best part is that this recipe is healthy, filling, wholesome, and surprisingly easy to make since it is prepared using broken wheat (dalia).

It is also a complete no-fail recipe provided the instructions are followed carefully to the “T”.

Do try this traditional Kathiawadi delicacy.

The Culinary Story Of Kathiawadi Lasaniya Khatta Dhokla

The story of Khatta Dhokla goes back generations in Gujarati homes where fermentation was not merely a cooking technique but a way of life.

Long before instant mixes entered Indian kitchens, families relied on natural fermentation to create nutritious, filling, and easily digestible meals using simple pantry ingredients.

In the dry and rugged Kathiawar region, food evolved according to climate, availability of ingredients, and the need for hearty meals that could sustain people through long working days.

Broken wheat, lentils, yogurt, spices, garlic, and millet became staples of everyday cooking. Garlic especially became an important part of Kathiawadi cuisine because of the deep warmth and flavour it brought into otherwise simple vegetarian dishes.

Thus evolved the rustic and flavourful Lasaniya Khatta Dhokla - a savoury steamed preparation carrying the earthy soul of Kathiawadi cooking.

Unlike soft spongy khamans, this dhokla has a more rustic homemade texture. The coarse dalia gives it body and bite, while the garlic and green chillies add a robust punch of flavour.

For many Gujarati households, these dhoklas were not merely snacks. They were hearty breakfasts, evening tiffin items, travel foods, and comfort meals served alongside chutneys, fried chillies, and hot cups of masala chai.

Even today, the aroma of freshly tempered Lasaniya Dhokla instantly transports one to bustling Gujarati kitchens filled with warmth, conversations, and old-world culinary traditions.

What Makes Kathiawadi Dhokla Different?

Kathiawadi dhoklas are very different from the sweeter restaurant-style dhoklas commonly available.

They are:

• More rustic and coarse in texture

• Less sweet and more savoury

• Generously flavoured with garlic and spices

• Slightly tangy from yogurt

• Filling and wholesome

• Rooted in traditional home-style cooking

Their beauty lies in their simplicity and authenticity.

Why This Recipe Is Special

This particular recipe uses broken wheat (dalia), making it:

• Wholesome

• Fibre-rich

• Filling

• Healthier than many instant snacks

The combination of dalia, semolina, yogurt, garlic, green chillies, and sesame creates a deeply satisfying texture and flavour profile.

The tempering poured generously over the dhokla elevates the dish beautifully with nutty, spicy, aromatic notes.

Kathiawadi Lasaniya Khatta Dhokla Recipe

Ingredients

Broken wheat (Dalia) – 1 cup
Semolina (Rava / Sooji) – ½ cup
Yogurt (Dahi) – 1 cup
Green chillies – 3 small
Ginger – ½ inch piece
Garlic – 2-3 pods
Oil – 1 teaspoon
Baking powder – ½ teaspoon
Baking soda – ¼ teaspoon
Asafoetida (Hing) – ¼ teaspoon
Salt – as per taste
Sesame seeds – 1½ teaspoons

For The Tempering

Oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Sesame seeds – 2-3 teaspoons
Curry leaves – 1 sprig
Green chillies – 2 whole slit with stem
Fresh coriander leaves – for garnish

Method

Pound the green chillies, ginger, and garlic into a coarse paste.

In a large bowl, add the broken wheat, semolina, yogurt, salt, asafoetida, chilli-ginger-garlic paste, and sesame seeds.

Mix everything well.

If the batter feels too thick, add about ¼ cup water.

Allow the mixture to rest for about 30 minutes. This resting time helps the dalia and semolina absorb the yogurt and flavours beautifully.

Meanwhile, prepare the steamer and grease the dhokla plates or moulds lightly with oil.

After resting, check the batter consistency. The batter should resemble idli batter.

Add the baking powder and baking soda to the batter.

Mix gently. Do not whisk vigorously after adding the soda and baking powder as this may reduce the aeration.

Immediately pour the batter into the greased plates or moulds.

Steam on medium heat for about 15-20 minutes using an Idli/Dhokla steamer.

Those without a steamer can use a pressure cooker without the whistle or place plates over a stand inside a wok with water and steam covered.

After 20 minutes, insert a toothpick into the dhokla. If it comes out clean, the dhokla is done.

Switch off the flame and allow the dhokla to rest for 5-10 minutes before removing.

Cool slightly and cut into desired shapes.

Tempering

Heat oil in a small pan.

Add mustard seeds and allow them to crackle.

Then add sesame seeds, curry leaves, and slit green chillies.

Switch off the flame and drizzle this aromatic tempering generously over the dhokla.

Garnish with freshly chopped coriander leaves.

Serve warm.

Serving Suggestions

Kathiawadi Lasaniya Khatta Dhokla tastes wonderful:

• With green chutney

• With sweet date-tamarind chutney

• Alongside masala chai

• Served with a drizzle of sesame oil or peanut oil

Traditionally, a little oil is served along with the dhokla because it balances the spice levels beautifully while enhancing the overall flavour.

Tips

• Always use roasted dalia and roasted semolina for best flavour and texture

• If using raw dalia or semolina, dry roast lightly before use and cool completely

• Do not overmix the batter after adding baking soda and baking powder

• Steam on medium heat for even cooking

• Allow the dhokla to cool slightly before cutting

Variations

• You may use ½ teaspoon Eno fruit salt instead of baking powder and baking soda

• You may increase garlic for a stronger Kathiawadi flavour

• Some people also add crushed black pepper for extra spice

A Rustic Taste Of Gujarat

Kathiawadi Lasaniya Khatta Dhokla is one of those timeless traditional recipes that beautifully reflects the soul of regional Indian cooking.

Simple ingredients, bold flavours, rustic textures, and age-old culinary wisdom come together in this humble yet unforgettable dish.

Every bite carries the warmth of Gujarati kitchens, the earthy charm of Kathiawar, and the comforting magic of homemade food prepared with love.

Soft yet coarse, spicy yet comforting, rustic yet deeply flavourful, this traditional dhokla truly celebrates the beauty of authentic Kathiawadi cuisine.

#KathiawadiCuisine #LasaniyaDhokla #KhattaDhokla #GujaratiFood #GujaratiRecipes #IndianSnacks #FermentedFoods #SukanyasMusings

METHI RAI KURIA MANGO PICKLE (MANGO PICKLE MADE WITH CRUSHED FENUGREEK & MUSTARD SEEDS)

 

METHI RAI KURIA MANGO PICKLE (MANGO PICKLE MADE WITH CRUSHED FENUGREEK & MUSTARD SEEDS)

This year when I saw raw mangoes arrive in the market I decided to pickle them. Yo(my husband is very fond of pickles) and nowadays the pickles we buy in the market have a pungent flavor to them, no matter which brand you buy, eventually you wear off the brands as you start feeling this. So, I thought better make them at home.  I was not sure whether I should make Avakkai(the south Indian style) mango pickle or the Gujarati style Mango pickle so I asked all my Facebook friends and somehow got tempted to make the Methi Rai Kuria Mango Pickle. I absolutely adore the Mango pickles that my Gujarati neighbor used to make in big porcelain pickle jars during the summer months back in India. Not only would the home made ones have a lot of Masala, but the mangoes would also be quite soft unlike the ones we buy from the shop.

I read on some websites that this pickle is made either with methi na kuria (crushed fenugreek seeds) or rai na kuria (split mustard seeds). I decided to add both because I like the masala more than the mango itself.

If I can make these at home anyone can make it…It’s incredibly easy to make.  The main preparation is the ingredients, once everything is ready, it is only assembly.

 

Ingredients

Cut Mango Pieces – 1 ½ kilo / Approximately 10 teacups of cut raw mangoes.

Salt – 2 teacups

Broken Yellow Mustard ground coarsely – 1 cup

Methi (Whole)  ground coarsely – ¼ cup

Kashmiri Chilly powder – 1 cup

Asafetida – 2 tbsp

Oil – 41/2 cups

Precautions

Before you start the process of assembly you need to take the following precautions.

·         Work in an open space with the windows open.

·         Don’t sit under the ceiling fan lest the masala blows into your eyes and nose.

·         Wear plastic disposable gloves, because some people have sensitive hands and they may find their hands burning with the chilly powder for a long time.

Method

First wash the mangoes, wipe them and then cut them in big chunks, I made slightly smaller chunks. After you cut don’t wash them, just let them dry out on a newspaper in the sun for a while. Meanwhile make your other ingredients ready.

Lightly Roast the whole fenugreek seeds and when cool, crush them coarsely as shown in the picture.

Lightly Roast the Broken Yellow Mustard seeds, this is readily available in the market. No need to grind this, you can use it as it is.

Heat the oil lightly till it is warm (not up to the smoking point) and let it cool. This process is to remove the raw smell of the oil. This step maybe avoided in the readymade pickles available in the market hence the pickles start to give a pungent odor.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As you can see in the picture I kept all my ingredients ready.

I mixed the salt, red chilly powder, crushed fenugreek seeds, the roasted broken yellow mustard seeds and asafetida together in a big open plate, After which I added the cut mango chunks.

Ensure everything coats well.

Finally add in the Oil and give it a good mix.

 

You can mix using a spatula or your hand.

 

Once you feel everything is mixed well, slowly, gently take spoonfuls and drop into a sterilized porcelain or glass jar/bottle. Every day keep the jar in the sun for 2-3 hours.

The pickling process starts as the Mangoes start to marinate in the masala.

Every day in the morning open the jar and with a long dry spoon, give it a good stir.

In about 10-15 days the pickle is ready for you’ll to eat. 

I have not used any preservative. The oil and salt are natural preservatives and will help preserve the pickle.

This pickle can be stored for a year but you have to be careful not to use a wet spoon while you scoop out small portions for your immediate everyday servings.

Store this in a cool dry place. Enjoy this lovely condiment with your food.

Tips

·         Preferably use Kashmiri chilly powder as it imparts a lovely red color to the pickle.

·         This pickle can also be made with ½ cup rai na kuria (split mustard seeds) only.

·         This pickle can also be made with ½ cup methi na kuria (crushed fenugreek seeds) only.

·         If you wish, you can use drained baby mangoes in brine, in which case, you should reduce the quantity of salt in this recipe.

TOOVAR LILVA PULAV / PIGEON PEAS PULAV

TOOVAR LILVA PULAV / PIGEON PEAS PULAV
This time when I went for my weekend grocery shopping, I saw bags of frozen Toovar Lilva, all neatly picked, sorted and frozen. The fresh ones are not available so easily in Singapore and seeing such a convenient pack I decided to buy it.
Usually when I buy this I use it in the Surti Undhio. This time I thought I will make something different from it and decided to make a Pulav out of it which is a one pot meal at home on the days when I am lazy to cook and I need to rustle up something quickly.
Here is a recipe of the Toovar Lilva Pulav for people who like some variety in their palette.
The Toovar Lilva Pulav was such a hit in our house that it got over in no time.

Ingredients
Toovar Lilva / Pigeon Peas – 1 cup
Basmati Rice – 1 ½ cup washed and drained
Bay leaves - 1
Cumin Seeds – 1 tbsp
Cinnamon sticks – 1
Clove / Lavang – 1
Turmeric – ½ tsp (Optional)
Asafetida – a pinch
Onion – 1 finely chopped (Optional)
Freshly chopped coriander leaves – 2 tbsps
Oil – 2 tbsps
Salt as per taste

To Be Ground Into A Smooth Paste (using Little Water)
Chopped Coriander leaves – ½ cup
Green chillies – 4
Ginger paste – 1 tsp
Lemon Juice - ½  tbsp
Fresh Green Garlic (Hara Lehsun) – ¼ cup (Optional)

Method
Rinse out 1 ½ cups of long grained Basmati rice and then soak it for a while in water.
I used the frozen pigeon peas, Incase you are using the frozen Toovar Lilva, kindly soak it in some warm water. If you are using fresh ones just rinse the pigeon peas out through a colander and they are ready to use.
Now, take the chopped coriander leaves, green chilly paste, ginger paste, a pinch of salt, Lemon juice and the fresh green garlic and blend to fine consistency in a mixie / blender adding a little water.
(I didn’t use the green garlic & onion in this recipe)

In a wok, put 2 tablespoons of oil, once the oil is heated add in the Bay leaves, Cinnamon stick, clove and the cumin seeds, once you see the cumin getting fried, add in a pinch of Asafetida (I always like to asafetida in my dishes as it has property to remove gases and in this recipe we have beans so it is good to add some), and fry for a minute.
Now add in the finely chopped onions and sauté until transparent. The onion should look shrunk and well fried.
After this, add in the Corriander-green chilly-ginger-lemon juice paste and sauté well. The color of the paste when fried well becomes slightly light.
Ensure that you don’t burn the masala as then the pulav won’t taste so good.
Meanwhile drain the water of the Toovar Lilva by passing it through a colander (if using the frozen ones).
Once, the masala turns into a lighter color. Add in the Toovar Lilva and sauté until the Pigeon peas turn into a lighter green,
After this add in the rinsed and soaked Basmati rice without any water and sauté for 2-3 minutes adding salt as per the taste and mixing everything well.
Once this is done you can put this in a rice cooker and add water according to finger level consistency for example when you put your finger in you will know how much rice is there, that much water has to be added or alternatively add water until the rice is completely immersed and there is another tea-cup of water on top. The water level has to be perfect for a perfect pulav, now switch on the rice cooker and keep to cook position.
I always use the electric rice cooker for pulav in Singapore but you can make it in a non stick wok by closing the lid and keeping the gas on a low flame.
Either way it cooks well. Once the rice cooks, give it a light stir so that everything mixes well without breaking the grains of rice Put the lid back and let it stand for another five minutes. Then turn off the plug.
Garnish with coriander leaves. Serve hot.
If you want to decorate it some more you can even garnish it with freshly grated paneer.
Enjoy the refreshing Toovar Lilva pulav with any gravy of your choice or just with Papad, pickle and raita, It’s a complete meal.

SWEET SHANKARPAALE / SHANKARPALI / SHAKKAR PAARE (SWEET CRUNCHY DIAMOND BITS)

SWEET SHANKARPAALE / SHANKARPALI / SHAKKAR PAARE (SWEET CRUNCHY DIAMOND BITS)
Shankarpaale is a very popular snack in the states of Maharshtra & Gujarat, India. It is traditionally made during Diwali in most Maharastrian households. It’s simple and easy to make. It is rich in carbohydrates, making it an instant source of energy.
The mixture is made into dough and then mechanically cut into diamond shaped units which are deep fried in ghee or butter. Most of the ingredients are available at home easily and no need to specially buy stuff to make this dish.
The North Indians make this a bit differently, instead of adding the sugar into the dough, they make a sugar syrup and after frying the dough bits they dunk them in the sugar syrup and allow it to cool down. Once cool, the sugar forms a white frosted topping. I personally prefer the Maharashtrian version as I find them less sweet and guiltless than to see them loaded with sugar on top.
Being married to a man from Pune and not knowing to make Shankarpaale could be considered as a sin. That’s just a joke. We can always buy these goodies from the Store. But nothing can beat the taste or freshness of the home-made ones.
This dish has a long shelf life and can last you even up to a month if stored well in an airtight container.
This year for Diwali I am preparing Shankarpaale. You don’t need to prepare this only for Diwali. It’s a good snack to prepare anytime during the year. These are bite sized munchies which are enjoyable to gobble anytime during the day or can be had as a tea-time snack.
I made one batch of Shankarpaales which was about 250gms but it got over so soon, that, I had to make another batch, so I made 1 kilo of them for Diwali to share with my neighbors and friends.
The below recipe is for making about 250 gms / ¼ kilo Shankarpaale.

Ingredients
All purpose flour – 1 ½ cup
Semolina – 1 teaspoon
Sugar – ¼ cup
Ghee or butter – ¼ cup
Milk – ¼ cup
Salt – a pinch
Oil for frying

If you want to make about 1kg you need to use
All purpose flour – 6 cups
Semolina – 3 teaspoons
Sugar – 1 ¼  cup
Ghee or butter – 1 cup
Milk – 1 cup
Salt – 1 ½ teaspoons
Oil for frying

Method

Sieve the all purpose flour, add the semolina and salt. Mix well and keep aside.
In a saucepan, take milk and ghee and heat until the ghee melts. Now, add sugar and keep stirring until the sugar melts or up to 1 boil, whichever is earlier.
Let this mix cool down.
Once it’s cool, add this mixture to the all purpose flour, semolina and salt mix and start kneading the dough. The dough should be of the consistency of a chappati but will be soft because of the ghee.
Make a stiff dough that’s easy to roll. Now cover with a moist cloth and let this dough rest for about half an hour (30 minutes).
Make small balls from the dough and roll like a thick paratha. The thicker ones come out soft and crunchy like biscuits and the thinner ones come out crispy like chips. It’s a personal choice how you want it. I like it like a biscuit, so I roll my shankarpaales a little thick. Once you rolled the dough to your desired thickness. Remove the rough edges by using knife or pizza cutter.
Now cut in to desired shape (usually squares or diamonds). I like diamond shaped ones, so I cut mine like diamonds. Keep the oil hot and ready in a wok. I usually keep the flame on sim when I add in the shankarpaale diamonds and let it be there on sim for a minute or 2. After this I increase the flame, so that the dough gets cooked properly inside out when on sim. You must do this when you are rolling out thicker shankarpaales. Deep fry till it gets golden brown color. Allow it to cool down and then store in an air tight container or zip lock bag. Enjoy these delicious diamond bites as and when you want.

 Tips

·         The proportion for the All purpose flour may vary. If you feel while kneading that the dough is too smooth and not getting to the required stiffness, add in some more flour till you get the desired stiffness.

·         You can fry in ghee or dalda instead of oil.

·         I used coarse grain sugar in my recipe and my shankarpaales were not overly sweet. If you are using fine grain or castor sugar, you may need to add in some more sugar.

·         My Shankarpaales were not overly sweet, if you like it very sweet you can add in a bit more of sugar.

DRY FRUIT SHRIKHAND (EXOTIC SWEETENED THICK YOGURT WITH DRYFRUITS)

Dry Fruit Shrikhand Recipe | Rich Kesar Elaichi Shrikhand with Almonds & Pistachios

This is one of the quickest and easiest desserts. Adding different varieties of dry fruits adds some grandeur to the simple Shrikhand. As in the market you get standard flavors like Cardamom Shrikhand, Pistachio Shrikhand, Saffron flavored Shrikhand(Kesar) or Amrakhand (Mango flavored). But at home I added all the dryfruits like cardamom, Almond, pistachio and saffron. Not only making it rich but exotic as it is not what is available in the market. Making the Shrikhand takes all about 20 minutes excluding the time taken to tie the yogurt overnight and the refrigeration. With a little bit of preparation you can have a wonderful dessert in a jiffy. It is very healthy. You can adjust the sugar according to the sweetness desired. Shrikhand – Puri is an exotic combination very popular in Maharashtra, even some restaurants serve this combo on their menu. We can also find this as one of the desserts in their weddings, festivals and special events. I’m very happy to share this recipe for one and all to enjoy. Indulge in this Sweet, cool, crunchy delight with Puris or just like that.

Ingredients

Yogurt – ½ kg
Sugar - 250 gms
Cardamom powder – ½ tsp
Almond – 4-5 sliced
Pistachio – 4-5 sliced
Saffron – 4-5 strands

Method

Place a clean muslin cloth over a large bowl and gently transfer the yogurt into it. 

Gather the edges of the cloth and tie it securely into a pouch.

Hang the pouch from a sturdy hook or kitchen rack and allow the whey to drain naturally. 

Place a bowl underneath to collect the whey. 

Do not squeeze the pouch, as natural draining gives the best texture.

Allow the yogurt to hang overnight or for about 6 to 8 hours until it becomes thick and creamy.

The collected whey need not be discarded. It can be added to North Indian gravies or used while kneading chapati dough to make softer rotis. 

This is one of the wonderful things about Indian cooking, nothing goes to waste.

Once the yogurt has drained completely, transfer the thick hung curd to a mixing bowl. 

Add the sugar and mix gently. 

Leave it aside for about 25 to 30 minutes so the sugar dissolves naturally.

Meanwhile, soak the saffron strands in one tablespoon of warm milk and rub them gently until the colour and flavour are released.

Beat the yogurt mixture until smooth and creamy. For an extra silky texture, pass it through a large-holed strainer, pressing gently with a spatula.

Add the cardamom powder, saffron milk, and half of the sliced almonds and pistachios. 

Mix well.

Transfer the Shrikhand into a serving bowl and garnish with the remaining nuts.

Refrigerate for 1 to 2 hours before serving.

Serve chilled.

Yield

Serves 6 to 7 people

Shelf Life

Stays fresh for 3 to 4 days when refrigerated.

Sukanya's Musings Note

For this recipe, I prefer using yogurt made from full cream milk as it produces a richer and creamier Shrikhand. While low-fat or skimmed milk yogurt may also work, I have always found full cream yogurt gives the best texture and mouthfeel.

Variations:

• For Mango Shrikhand (Amrakhand), add fresh mango pulp after mixing in the saffron and cardamom.

• You may also experiment with other fruits such as strawberry, chikoo, pineapple, or mixed fruit.

I personally prefer lightly roasted almonds and pistachios instead of raw nuts, as they add a wonderful crunch and nutty flavour to the Shrikhand.

Whether served with hot puris during a festive meal or enjoyed straight from the bowl on a warm afternoon, this Dry Fruit Shrikhand is a simple dessert that feels truly special.

#Shrikhand #DryFruitShrikhand #IndianDesserts #MaharashtrianFood #FestiveRecipes #HomemadeDesserts #SukanyasMusings #VegetarianRecipes

HEALTHY GREEN DHOKLA / HARA BHARA DHOKLA

Schools have started and so has the daily grind for me with 2 little school going children and it is very important for me to ensure that the children eat a balanced diet which includes vegetables and greens.

I hid some greens (Spinach leaves, dried fenugreek leaves powder and coriander leaves), in my children’s favorite snack “dhokla”, my kids were enticed by the lovely fresh green colored dhoklas and ate them with delight.

I think it’s a nice way to make kids eats vegetables. Do try this steam cooked recipe packed with nutrition

Ingredients

Besan (gram flour) - 1 cup

Semolina (Rava) - 1 1/2 tablespoons

Spinach leaves (Palak) – 10-12

Kasuri methi powder – ¼ tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Sugar – 1tbsp

Ginger paste - 1 teaspoon

Green chilly paste - 1 teaspoon

Garlic paste – 1 tsp (optional)

Citric Acid (Nimbu ke phool) - 1/2 teaspoon or Lemon juice – 1 tsp

Eno Fruit salt or Soda Bicarb – 1 ½ tsp

Tempering

Oil - 1 tbsp

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

White Sesame seeds (til) – ½ tsp

Green chillies – 2-3

Curry leaves – A sprig

Asafetida (hing) - a pinch

For the garnish

Freshly grated Coconut – 1 tbsp

Coriander leaves – 3-4 tbsp

Method

Rinse the Spinach leaves and 3 tablespoons of coriander leaves in a colander. Make a fine puree of the leaves in a blender without adding water.

In a big bowl add in all the ingredients except the Eno fruit salt and mix well using water to make a thick idli like batter. Let this rest for 10 minutes.

Add in the Eno fruit salt or Soda bicarb, Add little water and mix well.

You will notice that the mixture rises. Don’t wait too long once the batter rises.

When you see that the batter has risen immediately pour it onto a greased thali and steam, else your dholkas won’t turn out puffy and nice.

Remember the batter should’nt rest after adding the fruit salt.

Once the batter is poured into a deep greased plate, steam for about 10 - 15 minutes in a pressure cooker without the whistle or in a steamer.

When it’s done in a pressure cooker, keep it for about 10 minutes after you hear the whooshing sound of steam coming out through the top nozzle.

Once you turn off the gas, let the dhoklas rest for a while. Check with a knife, insert into the cake, if it comes free your dhoklas are done.

If not, steam cook for some more time.

For the tempering, heat the oil in a small pan and add the mustard seeds, when the mustard seeds crackle add in the cumin seeds & sesame seeds. Fry 2 -3 whole green chillies with the stalk, Add the curry leaves, Add in some asafetida and pour this over the steamed dhoklas.

Garnish with Finely chopped coriander leaves and some freshly grated coconut.

Cut into pieces and serve with coriander chutney or tamarind and date chutney.

💮Sharing my Joy 

I would like to pack some of my Hara bhara dhoklas to 

Priya Sreeram’s Fast Food Not Fat Food event.

This event was originally started by Priya Mahadevan 

#HaraBharaDhokla #GreenDhokla #SpinachDhokla #HealthySnacks #GujaratiSnacks #VegetarianRecipes #SukanyasMusings

Fresh Green Chickpeas Paneer Curry Recipe | Choliya Paneer Masala | Harbhara Paneer Bhaji | Hara Chana Paneer Masala

There are some seasonal ingredients that instantly bring back memories of places, people, and moments spent together as a family. Fresh green chickpeas, known as Harbhara, Hara Chana, or Choliya, are one such winter delicacy for me.

Whenever I visit Pune, my husband never misses an opportunity to buy fresh harbhara from roadside vendors. They are usually sold in bunches, and one has to patiently split open each pod to remove the tender green chickpeas hidden inside.

I would often see people casually walking along the roads, happily peeling and eating fresh harbhara almost like peanuts during the winter season. My husband absolutely loves them and would always insist that I try some too. Somehow, I never quite took to the taste initially. I suppose certain traditional seasonal foods are acquired tastes that one slowly learns to appreciate over time.

This dish is especially made for my dear husband and my little one, who constantly trouble me to prepare dishes using fresh green chickpeas whenever they are available.

Preparing fresh harbhara from scratch is quite a lengthy process. The pods need to be opened one by one, the chickpeas sorted carefully, and then washed thoroughly in a colander. To get even a decent quantity of green chickpeas, one needs several bunches of the plant. Unfortunately, fresh green chickpeas are not commonly available in Singapore. So for this recipe, I used the frozen variety available at Mustafa Centre under the Greentech brand, where it is sold as Choliya. They work beautifully and save a lot of preparation time.

For those who cannot find the frozen variety, dried green chana is available throughout the year in most Indian grocery stores. If using dried green chana, soak them overnight and pressure cook them for about 3 whistles before proceeding with the recipe.

Since I personally was never overly fond of the earthy taste of green chickpeas, I decided to flavour the curry generously with aromatic spices and added soft crumbled paneer to make it richer and more comforting.

To my surprise, the dish turned out so delicious that I completely changed my opinion about green chickpeas. The combination of spices, paneer, and the tender choliya created a hearty, wholesome curry that I now truly enjoy making and relishing again and again.

This protein-rich North Indian style curry pairs beautifully with hot phulkas, rotis, parathas, or even simple steamed rice. 

Fresh green sorted whole chickpeas-Image courtesy Wikipedia

Now for many like me who didn’t know what’s hara chana, they are whole green chick peas packed with a lot of nutritional value. Typically, these are available only a few weeks a year.

Fresh green whole chickpeas-Image courtesy Wikipedia

Ingredients

1 ½ cups hare chane (whole green chickpeas)

Spinach (Palak leaves) - 4-5 for color

Onion - 1 Big

Tomatoes – 2 red and ripe ones

Green chillies – 2

Ginger – ½ inch

Cumin seeds – 1 tsp

Badi elaichi – 1

Cinnamon stick – 1

Star Anise – 1 tsp

Kasuri Methi powder – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Garam Masala – 1 tsp

Chole Masala – 1 tsp

Chaat Masala – 1 tsp

Asafetida – a pinch

Paneer (Cottage Cheese) crumbled 3-4 heaped tablespoons

Salt as per taste

Oil – 2 tbsps

Fresh Green Coriander leaves for garnish

A close up of the dish

Method

Finely Chop the onion and tomatoes. Make a coarse paste of the ginger and green chillies in a blender. Soak the frozen paneer in some warm water. After a while crumble and keep it aside. 

Blend the spinach leaves with some water and keep aside.

Rinse the frozen choliya (whole green chick peas), drain and keep aside. For those who are using the fresh green chickpeas or the dried ones kindly read above the ingredients list, the method to cook it.

Heat oil in a wok (kadhai), add the cumin seeds, badi elaichi, cinnamon stick & star anise.

Once the cumin is fried, Add in the coarsely grounded ginger and chilly paste and fry, after a minute add the finely chopped onions and sauté, once the onions are transparent, add the finely chopped tomatoes and sauté until it is totally squashy and fried. 

Add in the Kasuri Methi powder, Coriander powder, Cumin powder, Garam Masala, Chole Masala and Chaat Masala, asafetida and salt and fry for a minute. The masala should get fried well, At this point add in the blended spinach leaves paste, sauté until the oil comes out of the puree. 

Now add the whole green chickpea without any water and mix well with all the masala. 

If you are not using spinach for color, you can add in 1-2 drops of green color just for the color (this is optional)

Cover and cook in a low flame. Let the green chana cook in its own juices. 

When you see the water is getting dried. 

Add in 2 teacups of water and let it cook on a slow flame. 

Keep adding water everytime you see that the chana is dry until you can see that the chickpeas are cooked. 

Once the chickpeas are cooked and can be mashed easily with the back of the spatula, add the crumbled paneer, cook covered for a while. 

While cooking, keep mashing a few chickpeas with the back of the spatula for a mushy thick gravy. 

Cook for about 10-15 minutes on a slow flame. 

Ensure that the mix has gravy by adding water and letting the mix boil. 

When you see that it is an even mix and has enough gravy to your heart’s desire. Put off the flame. 

Garnish with finely chopped fresh green coriander leaves and serve hot with fulkas or rice.

Variations

• You can add garlic to this recipe. 
• You can skip the onions as well for a no onion - no garlic recipe (Jain) 
• Blanch the spinach for a greener colour.
• You can add in 1-2 drops of green color just for the color (this is optional)
• Vegans can avoid Paneer, Milk etc in the recipe.

#HaraChana #PaneerCurry #IndianRecipes #VegetarianRecipes #SukanyasMusings

Authentic Gujarati Khaman Dhokla Recipe | Soft & Fluffy Besan Dhokla

Khaman Dhokla (Gujarati Steamed Savoury Delight)

There are some dishes that instantly brighten up a meal, and Khaman Dhokla is certainly one of them.

This iconic Gujarati snack is loved for its soft, fluffy texture, delicate sweetness, and gentle tanginess. While many people simply refer to it as Dhokla, the airy version made from gram flour is more accurately known as Khaman.

Although Khaman Dhokla originated in Gujarat, it has long since won hearts across India and far beyond. Equally at home on a breakfast table, as a tea-time treat, a light meal, or a party appetiser, its universal appeal lies in its simplicity and delightful flavour.

Over the decades, as Gujarati communities settled in different parts of India and around the world, they carried their rich culinary traditions with them. Through farsan shops, sweet marts, family-run eateries, and home kitchens, Khaman Dhokla gradually travelled beyond its homeland, transforming from a regional speciality into one of India's most beloved snacks.

My dearest hubby Yo is a huge fan of Khaman Dhokla. A plate of freshly steamed dhoklas accompanied by green chutney or sweet tamarind chutney can instantly brighten his day, whether enjoyed alongside a steaming cup of tea or served as part of a meal.

The secret to perfectly soft and airy dhoklas lies in steaming the batter immediately after adding the fruit salt. Once you master that simple technique, making light, fluffy Khaman Dhokla at home becomes surprisingly easy.

Ingredients

Besan (Gram Flour) – 1 cup

Semolina (Rava) – 1½ tablespoons

Sugar – 1 tablespoon

Ginger Paste – 1 teaspoon

Green Chilli Paste – 1 teaspoon

Citric Acid (Nimbu Ke Phool) – ½ teaspoon

or

Lemon Juice – 1 teaspoon

Eno Fruit Salt or Baking Soda – 1½ teaspoons

For The Tempering

Oil – 1 tablespoon

Mustard Seeds – ½ teaspoon

Cumin Seeds – ½ teaspoon

White Sesame Seeds – ½ teaspoon

Green Chillies – 2 to 3, whole with stalks

Curry Leaves – 1 sprig

Asafoetida (Hing) – A pinch

For The Garnish

Freshly Grated Coconut – 1 tablespoon

Fresh Coriander Leaves – 1 tablespoon, finely chopped

Sev – Optional

Method

In a large mixing bowl, combine the besan, semolina, sugar, ginger paste, green chilli paste, and citric acid (or lemon juice). Gradually add water and whisk until you obtain a smooth lump-free batter. The consistency should resemble a thick idli batter.

Allow the batter to rest for about 10 minutes. Meanwhile, grease a deep thali or steaming plate and bring water to a boil in a steamer or pressure cooker.

Just before steaming, add the Eno fruit salt or baking soda to the batter. Sprinkle a little water over it and gently mix. Almost immediately, the batter will become frothy and rise.

This is the most important stage. Do not allow the batter to rest after adding the fruit salt. As soon as it rises, pour it into the greased plate and place it into the steamer. Waiting too long will result in denser dhoklas.

Steam for about 10 to 15 minutes. If using a pressure cooker, steam without the whistle. Once steam begins escaping steadily through the nozzle, continue steaming for about 10 minutes.

Switch off the flame and allow the dhokla to rest for a few minutes. Insert a knife into the centre. If it comes out clean, the dhokla is cooked. If not, steam for a few more minutes and test again.

Tempering

Heat the oil in a small pan. Add the mustard seeds and allow them to crackle. Add the cumin seeds and sesame seeds and sauté briefly.

Add the whole green chillies, curry leaves, and a pinch of asafoetida. Fry for a few seconds until fragrant.

Pour the hot tempering evenly over the steamed dhokla.

Garnish

Sprinkle generously with freshly grated coconut and finely chopped coriander leaves. For added crunch and visual appeal, scatter a little sev over the top if desired.

Cut into squares and serve warm with coriander chutney or sweet tamarind-date chutney.

Variations

• Replace citric acid with freshly squeezed lemon juice.

• Add a little turmeric powder to the batter for a deeper yellow colour.

• For a healthier version, reduce the sugar slightly.

• Sev garnish is optional but adds a lovely crunch.

Soft, fluffy, light as air, and bursting with flavour, Khaman Dhokla remains one of Gujarat's most beloved culinary gifts and is a wonderful addition to any tea table.

Sharing my Joy💮

Since Dhoklas are unarguably a definite Gujarati snack I would like to send them to Nayna's Flavours of Gujrat event.

I would love to send it to Akila who is celebrating India's Independence day with her CID-2010 event.

Dhokla being a definite party treat I would like to send this to Sara who is hosting MM party treats

Since Dhokla is made with Besan (Bengal gram Dal)/Chickpea flour) I would like to send it to MLLA26 hosted by Briciole and started by Susan

The wonderfully light and fluffy dhoklas also goes to Two For Tuesdays started by Alex of  A Moderate Life.

I am also packing off some of the dhoklas garnished with mustard seeds, cumin seeds, sesame seeds, sev, curry leaves & fried chilly to Sanyukta's Visual Treat Event

Dhokla being a light tea time snack goes to Sharmi's Let's Munch-Light Tea Time Snacks Event

I am also sending dhoklas to Ayeesha's Iftar Moments Hijri 1431 Event in her blog Taste of Pearl City

#KhamanDhokla #GujaratiFood #GujaratiRecipes #IndianSnacks #VegetarianRecipes #BesanRecipes #TeaTimeSnacks #SukanyasMusings