White Dhokla

Dhokla, a traditional Gujarati dish, i must say Gujaratis are so lucky with the varieties of dishes they have. My mom’s Dhoklas are excellent, no one can macth it to her taste, not even me. This is a small tribute to her, using her recipe. We are making White Dhoklas, so let us begin;


  • 4 Cups Fat Rice
  • 11/2 cup Chana dal (Split Red grams without skin)
  • 1/2 cup Urad Dal (Split Black Lentils without Skin)
  • 1 tbsp. Ginger chilli paste
  • Salt to taste
  • Chilli powder and Black pepper powder to sprinkle on the batter
  • Oil as needed, say per plate batter put 1tsp and a pinch of soda bicarb
  • Red chilli powder and black pepper powder to sprinkle on the dhokla batter

For the Temper

  • 1 tbsp oil
  • 1 tsp sesame seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • Fresh coriander

Heat oil, add mustard seeds, on a crackling sound add cumin seeds, followed by sesame seeds and switch of the gas, add the cut dhoklas into it and mix well.


  • Wash and soak the above for atleast 5 to 6 hours, blend it with very little water to a smooth paste.
  • Now in a bowl take a little batter, add water to adjust a semi thick texture of it. Add ginger chilli paste to taste, followed by salt, followed by a pinch of sodabicarb and a Tbsp of oil.
  • Mix it well, place the batter in a heated steamer and let it cook for 10 to 15 minutes.
  • To check whether they are cooked, place the knife upright to see if it comes out smooth without anything sticking to it.
  • Let it cool, then cut them into cubes, temper them and tada!




























Wow we have successfully nailed this down. I did not know to make Dabeli is this easy. When you feel like there is no time, just knw this is a hands on recipe. Delicious too, lets begin;

Ingredients (Makes 12 dabelis)

  • 4 large potaoes boiled and peeled
  • 40 gms of Dabeli Masala
  • Hand ful peanuts (Fried)
  • 1/2 Chopped Apple
  • 1/4 cup Pomegranate
  • Salt to taste
  • Oil for frying the peanuts, you can also roast them
  • 2 tbsp Butter
  • 2 pkts of Buns
  • 1 cup Sev

For the Amli-Dates Chutney

  • 1 Cup deseeded dates
  • 1/3 Cup amli
  • 1 tbsp. Jaggery
  • Salt to taste

Heat all the above with little water in an open pan for 20minutes, once it melts, blend it in a blender, add some water to adjust the consistency. Then add some salt.


  • Boil the potatoes, peel them and mash it with the masher.
  • Heat a nonstick pan add 2 tbsp butter, once it melts add the Dabeli masala and stir continuosly, once you get the aroma, add the mashed potatoes, followed by the amli chutney, mix well add little water if it dries up too much.
  • As it cooks, fry some peanuts, i persnally mixed these peanuts inside with the potato mixture.
  • Once the potaoes are well mixed with the dabeli masala, let it cool. You will feel the potaoes are abit too watery, dont worry, once it cools they shall harden themselves.
  • Once the mixture cools is when now you add the fruits (apple and promegranate.
  • Now stuff this in the buns and roast the buns with a little butter, tada ready to eat.

    Heated butter with the dabeli masala


    Mashed potatoes, followed by the tamarind dates chutney


    after you mix it with a little water


    Frying peanuts


    once it cools, this is how it will look

























Mango Pickle (Sour)

The name of pickles itself sounds complicated right. I felt the same way before, but nowadays in the market we easily get ready made swaminarayan masala pickle so it makes it so easy for us to cook it at home.

To make it healthier ofcourse you can use olive oil to soak the pickle, hence these pickles have a very long shelf life upto 2 years also. So lets begin;


  • 2 Medium size raw mango
  • Salt to taste
  • 1 tsp. Tumeric powder
  • 300ml Corn oil/ Olive Oil
  • 300 gms. pickle masala


  • Wash and chop the mangoes with the skin into medium sized cubes. Add salt and tumeric powder, mix well and leave it over night.
  • Following day you will see some water in the mixture, drain out the mangoes with a sieve and let them dry until all water soakes out. This should take like 30minutes.
  • Now place the mangoes in a bowl and add the ready made pickle  mix well. If you seeing more mangoes than masala add the more masala to it.
  • Let it rest for another 2 hours
  • Finally luke warm heat the oil, once the oil cools, add it to the mixture above, ensure it is dipped in oil.
  • Tada served with roti, parothas and anything else you wish to eat it with.





Here is a very super easy dish biryani. When you hear of it you might feel oh my God it is alot of work. Dont be surprised to know how easily it can prepared. so lets begin.

Ingredients (Serves 3)

  • 1 cup rice to cook
  • 1 carrot chopped into medium cubes
  • 1 potato chopped into medium cubes
  • 1/2 cup chopped french beans (medium length)
  • 1/2 cup green peas
  • 1/2 cup chopped cauliflower
  • Fresh Coriander
  • 1/2 cup fried peanuts and cashews
  • 2 crushed tomatoes
  • 1/2 tsp ginger chilli paste
  • 1/2 tsp of dhana jeera, tumeric powder and pilau masala
  • 1/4 cup milk, dip a few strands of kesar into it
  • Salt to taste

For the Raita

  • 1 cup homemade curd or packet curd.
  • 1 carrot peeled and grated
  • 1 cucumber peeled and grated
  • 2 tsp sugar
  • A pinch of chilli powder
  • Salt to taste
  • 1/2 tsp Cumins seeds powder

Mix the above and thats it.


  • First of all cook the rice, drain it and keep aside.
  • Now in a cooker heat oil, add cumin seeds, ginger chilli paste and the tomato paste, let it cook for 2 to 3 minutes.
  • Add all the chopped veggies and all the species mentioned above along with salt. When the first whistle is about to blow, switch of the gas
  • Now in a glass bowl, put the first layer of rice, followed by the milk with saffron strands,frieds nuts, then the cooked veggies, add another layer of  rice, add the milk saffron mixture, followed by the nuts and corainder
  • Tada it is ready.

Ingredients needed


First Layer of rice with saffron milk


Followed by veggies



There you go, dalwada is the all time snack any where eaten hot hot with super hot fried green chillies is blissful. This is basically a blend of lentils, crushed coarse into makng it a crunhie bunchie snack. So lets begin, well it goes so well with coconut dosa chutney also. I get this from of course my super mom. So lets begin;


  • 1 Cup split green grams
  • 3/4 cup Udad dal (Black lentils without skin)
  • 1/2 cup Chana dal
  • 1/4 cup Chora dal
  • Water to soak them
  • Chopped green chillies
  • Salt and pepper to taste
  • Ginger chilli paste is optional
  • 1/2 tsp sodabicarb (optional)
  • Oil for deep frying


  • Soak the above over night to maximum 4 hours, if you take green grams with skin, after soaking them make sure to get rid of the skin which shall gently come out.
  • Blend it into a coarse texture, place the mixture into a sieve and let it rest for 2hours, you can also put it in the fridge.
  • Now in a bowl add the blended lentils, along with green chillies, salt and pepper, a pinch of sodabicarb.
  • Heat oil and fry them on medium heat, once the colour changes to brown, remove them and served when hot.




Roasted Puffed Rice/Mamra

Here is presenting a hands on healhty snack easily made at home. Lets start.


  • 500gms of puffed rice/mamra
  • 2 tbsp. corn oil
  • A few curry leaves
  • Salt to taste
  • 1 tsp. tumeric powder
  • 1 tsp. red kashmiri chilli powder
  • 1/2 tsp. hot red chilli powder


  • To make it easier, first sun dry the puffed rice, so they automatically become crunchy. Say for 3 to 4 hours.
  • Now in a big pan, heat oil and add the curry leaves, followed by tumeric powder, immediately thereafter add the puffed rice.
  • Roast them for like 10 to 15 minutes, once they are cooked, add the chilli powder and mix well.
  • Ready to eat.


Split green grams Pancakes

Okay let us do some super healthy dish. It is a high protein dish so to the women out there who are anaemic and need to eat healthy should include this at least thrice a week. Super healthy it is so let’s begin. Yet again I get this from my super woman my mommy. Best served when hot.


  • 2 cups split green grams
  • Water to soak them over night
  • Salt & Pepper to taste
  • 1 tbsp. green chilli paste (adjust it to you chilli intake)
  • 1 tsp. ginger paste
  • Water to dilute the batter after coarse grinding it


  • Wash and soak the split green grams overnight, now use your hands to remove the skin, remember you are not supposed to get away with all the skin. Rinse them in water and grind them to a coarse paste.
  • Now add the batter in a bowl, followed by salt, pepper, ginger paste, chilli paste and some water to make it semi thick. You will see in the pic below the thickness to maintain.
  • Now heat a non-stick pan and with a round spatula, pour the batter and spread it round across, making it not too thin or too thick.
  • Cover the non-stick pan, once it steams up, turn it over to cook the front side and tada its ready. Let them turn Golden brown.
  • Note you can use oil to cook them in the pan, well i did not use oil though.

The batter


Flip it over the pan


Ready to enjoy

Viennese Fingers

Hurray this is my all-time favourite. Monali one of my friends shared this awesome recipe with me. If you have a sweet tooth guys this is for you. I personally do not like Nan Khatai but on the contrary love these fingers. They are very pricey in the market, well I guess because of the amount of butter used in baking it. So let’s start;


  • 200 gms Butter
  • 200 gms All Purpose/Home Baking
  • 60 gms icing sugar
  • ½ tsp Baking Powder
  • 5 tbsp. Corn Flour
  • A few drops Vanilla essence
  • 60gms Dark chocolate compound + 1 tsp. corn oil


  • Cream Butter and sugar until its super fluffy, sieve in all the dry ingredients. The batter should be soft enough to come out of a piping bag.
  • Place the batter in a piping bag and use the biggest nozzle that will give the curvy shape. In a baking tray lay them and bake at 180c for 20 minutes
  • After the cool, dip each side into the melted dark chocolate compound (use the double boiler method to melt it). Rest them on a grill until the chocolate settles. Kuddos ready!!


Handwo – Indian Chilli Cake

Ever wondered how a cake can taste savoury, haha Gujaratis have it all, this is one of the most famous chilly cake, it can stay fresh for longer, so usually made when you’re travelling. All mommys are expert in this, I personally tried 5 times myself, failed at it and finally got it right the 6th time. I use an oven to bake this, but my super mom uses a jiko and her handwo is the BEST!! So here we go….

Ingredients for the batter (Serves 6)

  • 2 Cups Fat Rice
  • 1 Cups Chana Dal
  • 1/2 Cup Urad Dal
  • Soak the above in water for minimum 4hours to overnight. Either can work. After it’s soaked, blend it in a blender with very little water in batches to a smooth thick paste.

An alternative option to the above is that you can even buy ready-made handwo flour easily available in any ration shop, and soak it in thick buttermilk for 4 hours to overnight.

I personally prefer blending the lentils.

For the Spices to put into the batter

  • 1 Medium sized bottle gourd, peeled and grated
  • 3 Medium sized Carrots, peeled and grated
  • 2 Pressed cups fresh chopped methi (you can even add spinach to this)
  • Salt to taste
  • 11/2 tbsp giner chilly paste
  • 1 tbsp turmeric powder
  • 1tsp Ajwain
  • 3-4 tbsp oil
  • 1 tbsp sodar bicarbonate or Eno fruit salt, both work well
  • 1 tbsp white sesame seeds
  • 3 pieces dry red chillies
  • 5-6 pcs of cloves, 1 cinnamon stick
  • 1 tbsp cumin seeds
  • 1 tbsp Mustard seeds
  • Oil for the temper


  • Once the batter is blended, add all the vegetables into it, don’t worry if you’re seeing more vegetables than the batter. Make sure when adding the grated bottle gourd, squeeze out all the water with your palms and then add it to the mixture. Let it remain thick at this stage. Ginger chilli paste to be added at this point.
  • Mix the above well, and now prepare the temper, heat oil, add the cloves, cinnamon stick and dry red chillies, once the aroma spreads add mustard seeds, let them crackle well, followed by cumin seeds and finally sesame seeds.
  • Pour the temper in the batter, add salt and oil at this stage into it. Mix well, if you feel the batter is too thick, add a little water to give it a baking dough feel, not too thick not too thin.
  • Finally before pouring it into the baking tray, add soda bicarbonate or Eno.
  • Now grease the baking tray with oil and pour the batter, sprinkle loads of white sesame seeds on top of the batter, (this will give that brown crunch to the chilly cake) make sure the oven is preheated for 10mins before you bake.
  • Bake for 20mins at 180C
  • And the mouth-watering handwo is ready, tada J

The vegetables have to be more in the batter, this will not make it sticky, it will bring out the soft spongy feel.

handwo 2

handwo pic


Well uttappam uses the same batter of dosa. So once you make the dosa batter you can make many different things like idli, dosa, uttappam and enjoy. I personally am a very big fan of uttappam, I used the same batter of dosa as well. So let’s start this super awesome easy recipe

Ingredients (Serves 4)

For the batter

  • 2 cups fat rice
  • ½ cup urad dal (black Lentils without skin)
  • Salt to taste in the batter
  • 3 grated carrots
  • 1 large chopped tomato
  • ½ green capsicum chopped
  • 1 tbsp. ginger chilli paste
  • 2-3 chopped green chillies as well
  • 1 tbsp. oil for the batter
  • ½ tsp. of Soda Bicarbonate


  • Soak the lentils for 4 hours minimum to overnight maximum, blend with very little water to a smooth thick paste.
  • Let it rest for another 4 hours minimum to overnight maximum, you will see it will have fermented.
  • Now add all the chopped and grated vegetables, along with oil and soda bicarbonate. Mix well and taste the batter to add anything that’s less. Add water to adjust the consistency. Not too thick not too thin.
  • Heat a non-stick plate. With a round steel spatula place the batter and roll it in circular directions, cover it with a lid. Once it steams add some oil and turn to cook on the other side.
  • Its ready, served with chutneys or sauce, I prefer eating them as they are.