Crispy Homemade Vegetable Spring Rolls | Easy Indo-Chinese Recipe

There’s something incredibly comforting about homemade spring rolls. The crackling crisp exterior, the warm flavourful filling inside, and that beautiful balance of textures make them one of those timeless snacks that never go out of style.

Over the years, I’ve realised that the secret to really good spring rolls is not just in the sauces or seasoning, it’s in keeping the vegetables fresh, lightly crunchy, and full of natural flavour. I personally don’t enjoy overly oily or heavily stuffed rolls. I like them light, aromatic, crisp, and elegant the kind you can serve with tea on a rainy evening or as a beautiful appetiser for guests.

This is my simple homemade version, flavourful, comforting, and always a crowd favourite.

Ingredients

For the Filling

Cabbage – 2 cups (finely shredded)

Carrot – 1 large (julienned)

Capsicum – 1 medium (thinly sliced)

Onion – 1 small (sliced)

French Beans – 5 to 6 (finely sliced)

Bean Sprouts – 1 cup

Ginger – 1 teaspoon (finely chopped)

Garlic – 1 teaspoon (finely chopped)

Green Chilli – 1 (optional)

Soy Sauce – 1 tablespoon

Vinegar – 1 teaspoon

Black Pepper – ½ teaspoon

Chilli Sauce / Schezwan Sauce – 1 teaspoon

Sesame Oil – 1 teaspoon

Salt – to taste

Oil – 1 tablespoon

For Wrapping

Spring Roll Sheets – as required

Flour – 2 tablespoons

Water – little, to make sealing paste

For Frying

Oil – as required

Method

Step 1: Prepare the Filling

Heat oil in a wok or large pan. Add ginger, garlic, and green chilli. Sauté briefly until aromatic.

Add onions and stir-fry for a minute on high heat.

Now add beans, carrots, capsicum, cabbage, and bean sprouts. Stir-fry on high flame so the vegetables remain crunchy and vibrant.

Add soy sauce, vinegar, chilli sauce, pepper, and salt. Mix well.

Finish with a drizzle of sesame oil for that beautiful warmth and aroma.

Allow the filling to cool completely before wrapping.

Step 2: Roll the Spring Rolls

Mix flour and water into a smooth paste.

Place one spring roll sheet on a flat surface. Add filling diagonally near one corner.

Fold the bottom over the filling, fold the sides inward, and roll tightly. Seal the edge using the flour paste.

Repeat for the remaining rolls.

Step 3: Fry Until Crisp

Heat oil on medium flame.

Fry the spring rolls until golden brown and crisp.

Drain on kitchen paper and serve hot.

Serving Suggestions

These spring rolls pair beautifully with:

- Sweet chilli sauce

- Spicy garlic dip

- Coriander mint chutney

- Hot masala chai on rainy evenings

You can also air-fry or bake them for a lighter version.

Sukanya’s Musings Tip

The beauty of homemade spring rolls lies in simplicity. Don’t overcook the vegetables. Let them retain their crunch, colour, and freshness. That contrast between the crisp wrapper and juicy filling is what makes every bite memorable.

Homemade food always carries a certain warmth that no restaurant version can replicate and these spring rolls are exactly that kind of comfort food.

#SpringRolls #IndoChinese #HomemadeRecipes #TeaTimeSnacks #SukanyasMusings #ComfortFood

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

Agbeli Kaklo / Bankye Kakro (Cassava Croquettes) – Crispy Ghanaian Cassava Fritters with Coconut | Easy African Snack Recipe

Cassava is one of the world’s most beloved staple crops, nourishing millions across continents with its hearty, starchy roots. Native to South America, cassava was introduced to Africa in the 16th century by Portuguese traders, and over time became an essential part of daily life in many African countries. Today, it remains one of the most important root crops, valued for its affordability, versatility, and ability to provide lasting energy.

In the Ghana, Togo, and Benin regions, where the Ewe language is widely spoken, cassava is called Agbeli, meaning “there is life.” What a beautiful and fitting name for a crop that sustains so many communities.

Today, I’m sharing a delightful Ghanaian favourite - Agbeli Kaklo (also known as Bankye Kakro), a delicious snack made from this humble tuber. Locally, cassava is known as Agbeli or Bankye, while Kaklo/Krakro means fried. The result is a crunchy, savoury croquette that is wonderfully satisfying.

The recipe is beautifully simple, requiring only a few ingredients, yet the flavour is comforting and deeply enjoyable. Crisp on the outside, soft within, and traditionally served with freshly grated or shaved coconut, this snack is a true celebration of how humble ingredients can create something extraordinary.

Perfect as a tea-time treat, light snack, or something different to explore from African cuisine, Agbeli Kaklo is easy to make and impossible to resist.

Ingredients (Serves - 4-6)

Cassava - 2-3 Medium size
Onion – 1 Medium size
Green Chilly - 1-2
Cooking oil
Salt as per taste
Fresh coconut, sliced or grated into thin shavings

Method

Wash and peel the cassava, then cut each piece lengthwise through the centre so you can remove the fibrous thread running through it. Cut into large chunks and grate the cassava finely.

Transfer the grated cassava to a sieve and rinse thoroughly under cold water to remove excess starch. Leave it to drain well.

Next, place the grated cassava in a muslin cloth and squeeze out as much liquid and starch as possible. Spread it onto a plate and allow it to air-dry slightly if desired (this step is optional but helps improve texture).

In a mixing bowl, combine the prepared cassava with finely chopped onions, chopped green chillies, and salt. Mix everything well.

Take portions of the mixture and press firmly in your palms to form tight balls, ensuring they hold together well. (Refer to picture.)

Deep fry the balls on a moderate heat, turning them intermittently to evenly cook them. Fry until golden brown. Strain off excess oil.

Serve Agbeli Kaklo hot with freshly grated or dried coconut on the side. Enjoy it as a delicious snack with a cup of hot tea or coffee.

It also makes a wonderful starter for parties, something unique, flavourful, and sure to pleasantly surprise your guests.

Variations

• If preferred, you may omit the onions.
• Add freshly chopped coriander leaves to the mixture for extra freshness and flavour.

Tips

• If you do not have a muslin cloth, you can simply squeeze out the excess starch using your hands.
• If the cassava is not air-dried slightly after squeezing, it may absorb more oil while frying because of the remaining moisture. However, this step is optional.
• The starch extracted from cassava can be saved and used in puddings or as a natural thickener, ensuring that nothing goes to waste.

#AgbeliKaklo #BankyeKakro #CassavaRecipe #GhanaianFood #AfricanCuisine #CassavaCroquettes #TraditionalRecipes #EasySnacks #HomemadeSnacks #FoodFromAfrica #CrispySnacks #VegetarianRecipes #WorldCuisine #SnackIdeas #SukanyasMusings

Hare Bhare Pakode Recipe | Crispy Mixed Greens Pakora Fritters

There is something deeply comforting about hot pakodas on rainy evenings. Hare Bhare Pakode are not just crispy fritters, but also a delicious way of incorporating greens into everyday cooking. Packed with fresh leafy vegetables, herbs, and gram flour, these wholesome fritters are flavourful, hearty, and absolutely perfect with a hot cup of chai.

Rainy weather always makes one crave something hot, crispy, and deep fried, preferably enjoyed alongside a steaming cup of spiced tea. While I was contemplating making pakodas, I thought, why not add some healthy ingredients to this otherwise indulgent snack and make it just a little more guilt-free?

I had just returned from my weekend grocery shopping with packets of fresh greens and immediately decided to put them to good use. Instead of preparing the traditional onion bhajiyas that I was initially craving, I experimented by adding spinach, coriander leaves, and the lovely flavour of fenugreek to create these delicious green fritters.

I decided to call them Hare Bhare Pakode, inspired by the popular Hara Bhara Kabab. Crispy on the outside, soft and flavourful inside, these pakodas turned out wonderfully satisfying.

This post also holds a special memory for me, as it features the very first photographs clicked using my new Nikon D3200 DSLR camera, a thoughtful birthday gift from my dear hubby Yo. I was still a complete beginner then, but every photograph carried excitement, learning, and joy. Hopefully, with time and practice, many more beautiful captures followed.

Ingredients

Onions – 2 large
Spinach – 1½ cups
Coriander Leaves – 1 cup
Kasuri Methi Powder – 2 tsps
(or ½ cup fresh fenugreek leaves, cleaned and chopped)
Green Chilli Paste – ½ tsp (optional, for flavouring)
Ginger Paste – 1 tsp
Gram Flour (Besan) – 4 tbsps
Ajwain (Bishop’s Weed) – 1 tsp
Red Chilli Powder – 2 tsps
Asafoetida – A pinch
Salt – To taste
Oil – For deep frying

(The ingredients can be adjusted according to individual taste preferences.)

Method

Peel the onions and slice them into thin strips. Wash the spinach and coriander leaves thoroughly and chop them finely.

In a large bowl, combine the onion slices, chopped spinach, coriander leaves, and kasuri methi powder. If using fresh fenugreek leaves instead, add them at this stage.

Now add the green chilli paste, ginger paste, 2 tablespoons of gram flour, ajwain, asafoetida, red chilli powder, and salt. Mix everything well and allow the mixture to rest for about 10–15 minutes.

As the onions and greens release moisture, the mixture will naturally become slightly wet. At this stage, add the remaining gram flour. If the mixture feels too dry, sprinkle just 2–3 tablespoons of water to achieve a loose dropping consistency. Let it rest again for another 4–5 minutes.

Heat oil in a frying pan. Once the oil is hot, gently drop portions of the mixture into the oil. For extra crispy pakodas, scoop the batter loosely with your fingers and allow uneven portions to fall into the oil. The irregular shapes help create crispier edges.

Fry the pakodas on a medium-low flame until golden brown and crisp. Remove and place them on kitchen towels to absorb excess oil.

Serve hot with coriander chutney, mint chutney, or tomato sauce alongside a steaming cup of masala chai.

#HareBharePakode #PakoraRecipe #IndianSnacks #TeaTimeSnacks #MonsoonRecipes #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

MEDHU VADAI OR ULUNDHU VADAI (Savory Indian doughnut)

MEDHU VADAI OR ULUNDHU VADAI (Savory Indian doughnut)

The Savory Indian doughnut is what my non-Indian friends call our Medhu vadai in Singapore and I tell you they love it to the last bite.

Nothing can beat the crunch of the outside to the softness & puffiness of the inside. It’s bland but when it combines with sambhar or coconut chutney or yogurt, it turns into something else.

I have been trying to make the perfect Medhu vadais since the year 2001 when I got married and moved to Singapore but always ended up making mysore bondas (dropping the medhu vada batter into round balls instead). The taste is the same but the look is different. I wanted it to look like the ones we buy in the hotel. Until one day my friend Vidya who hails from Trichy got me some perfectly shaped doughnut like vadas, crispy on the outside and soft and well cooked on the inside. I asked her for the recipe and she told me that it is difficult to grind in the Blender (mixie) and she usually grinds for the vada batter in the wet grinder. She also told me that you should add water along the way an Urad / Udad dal should be ground into fine bouncy paste. Once I bought my little Premier Wet grinder, I decided to attempt Medhu Vadais with Vidya’s recipe. Now mind you Vidya’s mother is a fabulous cook and a perfectionist. Her mother had given her a tip of adding toor dal while soaking the Urad / Udad dal. This not only makes the vada crispy but also keeps the batter be bound together and makes it easy to make the doughnuts with the batter.

Medhu Vada

Ingredients

Skinless Black gram / Urad Dal – 2 cups

Yellow split Pea / Toor dal - 2 tablespoons

Green Chillies – 4-6 nos

Ginger – ½ inch (optional)

Onion – 1(optional)

Salt – 3/4 tsp

Asafetida (Hing or perungayam) - ½ tsp

Curry leaves – A sprig

Oil- for frying

Method

Soak the Urad dal and toor dal in water for 2-3 hours. Grind the soaked urad dal along with chillies, ginger and salt into a fine paste i.e. when you take the batter in your fingers you should not feel the grains. While grinding like I mentioned before kindly add water slowly, you can sprinkle water. Ensure that the batter doesn’t become watery. The batter should be thick and not like the dosa batter which flows down when dropped from a spoon.

Heat oil in a kadai. Dip your hands in water. Take the batter of the size of a small ball in your palm or a plantain leaf or a polythene sheet and pat it to form a circle. Dip your index finger in water and make a hole in the patted batter in the center. I prefer to do it on my palm as it is easy to maneuver the batter.

Fry the vadas in oil till golden brown on both sides.

Medhu Vadai

Different Types of Vadai

Coriander Leaves and Curry Leaves - You can add curry leaves and finely chopped coriander to the batter.

Spinach Vadai (Keerai Vadai)

You can add any green leafy vegetables like Palak keerai, Arai Keerai, Mullai Keerai, Murunga Elai(drumstick leaves),

Onion Vadai

You can add finely chopped onions,

Cabbage Vadai

You can add finely chopped cabbage,

Potato Ulundhu Vadai

You can add grated potato into the batter

You can use all or any of the permutation and combinations and still have a wholesome and nutritious snack which is very delectable.

RASAM VADA

Soak the vada in Rasam.

Soak the vada atleast for half an hour before serving. Only then the rasam will penetrate into the vada and will taste good.

While serving the Rasam vadai just garnish it with finely chopped coriander and then serve.

SAMBHAR VADA

Soak the vada in Sambhar.

The sambhar should not be very thick. Soak the vada atleast for half an hour before serving. Only then the sambhar will penetrate into the vada and will taste good.

While serving the Sambhar vadai just garnish it with finely chopped coriander and then serve.

DAHI VADA

Soak the vada in Dahi.

Kindly click on the link to follow the recipe. In my recipe replace the moong vada with the Urad vada and follow the method as per the link.

Tips

I have already given you the tip of adding Toor dal alongwith urad dal while soaking.

Here are some more tips :-

• You can add a pinch of baking soda just before making the vada, this makes the vada crisp

• Add a boiled and mashed potato to the batter and mix it well. By adding boiled potato the vada will remain crisp and puffy for a long time

• If the batter is watery it will not freely drop into the oil. It will break half way through the journey from your  hand to the oil. If it is like that don’t worry. Add some Rice flour to the vada batter.

• To check if the Vada is cooked fully wash the tip of a knife and pierce the vada. If no batter sticks on the knife then the vada is fully cooked or else it needs more cooking.

Neivedyam to the lord.