Category: Breakfast Recipes

Full written recipe for Idada (White dhokla)

Prep time: 10-15 minutes
Cooking time: 20-25 minutes (excluding fermentation & soaking time)
Serves: 5-6 people

Ingredients:
URAD DAL | उरद दाल 1/2 CUP
KOLUM RICE | कोलम चावल 1.5 CUPS
FENUGREEK SEED | मेथी के बीज 1/2 TSP
POHA | पोहा 1/2 CUP
SOUR CURD | खट्टा दही 2 TBSP
WATER | पानी 1/2 CUP
ASAFOETIDA | हींग 1/4 TSP
SUGAR | शक्कर 1/2 TBSP
GINGER CHILLI PASTE | अदरक मिर्च की पेस्ट 1.5 TBSP
OIL | तेल 2 TBSP (FOR BATTER)
BAKING SODA | बेकिंग सोडा 1/4 TSP
SALT | नमक TO TASTE
OIL | तेल AS REQUIRED (FOR BRUSHING)
BLACK PEPPERCORNS | साबुत काली मिर्च A PINCH (CRUSHED)
Method:
Add the rice & dal into a large bowl & wash them with water until it runs clear, further add the fenugreek seeds into the same bowl, soak the dal & rice for 4-5 hours.
Once the dal & rice have soaked, add the poha into a small sieve or a bowl, wash them & transfer them into the same bowl as the dal & rice, let the poha soak for 5-10 minutes.
Further discard the water & add all the soaked ingredients into a mixer grinder jar along with sour curd & water, grind everything into a semi fine paste, once grinded the batter should feel like fine semolina when you press & feel it between your fingers.
Transfer the batter into a cooker or a stock pot & add asafoetida & sugar, whisk the batter well using a whisk for 1-2 minutes.
Cover the cooker or the stock pot with a lid & keep it in a warm place to ferment, the duration of the fermentation will depend upon the room temperature & the weather, if the weather is cold then the batter will take at least 12-15 hours or more to ferment properly if kept in a warm place. During summers the batter will ferment within 8-10 hours.
Once fermented the batter will puff up, at this stage set the dhokla steamer over high flame & bring the water to a boil, once the water comes to a boil & the steamer is ready, you can continue to season the batter with the further process.
Add the ginger chilli paste, oil, baking soda & salt into the batter & mix everything well very gently.
Brush the dhokla steaming plates with oil & pour the batter into the plates according to your preference of thickness.
Move the plates around to spread the batter evenly on the plate & then tap them gently on the kitchen platform.
Sprinkle some freshly crushed black peppercorns & place them into the steamer, cover & steam the dhoklas over high flame for 10-12 minutes. The steaming time will depend on the thickness of the batter you have poured, if you are making thin dhoklas then they will steam within 8-10 minutes & if you are making thick dhoklas then they will take upto 12-15 minutes.
To check if they are done, open the lid & touch the surface of the dhokla, if it’s not sticky & a knife inserted comes out clean then the dhoklas are ready.
Remove them from the steamer & immediately brush the surface with oil & let them cool down slightly before cutting them.
Further cut the dhoklas into squares or diamonds & remove them from the steaming plate using a flat spatula.
Your super soft & spongy white dhoklas are ready, serve them hot with some chutney.

Chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP (PACKED)
GREEN CHILLIES | हरी मिर्च 4-5 NOS.
GINGER | अदरक 1 INCH
PEANUTS | मूंगफली 1 TBSP
CURD | दही 3 TBSP
CUMIN SEEDS | साबुत जीरा 1/4 TSP
LEMON JUICE | नींबू का रस 1 TSP
SALT | नमक TO TASTE
SUGAR | शक्कर 1 TBSP
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Mehtod:
Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine paste.
Your tasty green chutney is ready.

#YFL #SanjyotKeer #idada

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Intro 0:00
Batter & fermentation 0:52
Final process 4:30
Chutney 6:24
Check the dhokla 6:56
Plating 8:07
Outro 8:26

Full written recipe for Batata Poha

Prep time: 10-15 minutes
Cooking time 15-20 minutes
Serves: 3-4 people

Ingredients:
POHA | पोहा 3 CUPS
OIL | तेल 2-3 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
MUSTARD SEEDS | राई 1/2 TSP
GREEN CHILLI | हरी मिर्च 2 NOS.
CURRY LEAVES| कड़ी पत्ते 10-12
PEANUTS | मूंगफली 2 TBSP
POTATO | आलू 2 MEDIUM SIZED (DICED)
ONION | प्याज़ 1 NO. (CHOPPED)
SUGAR | शक्कर 1 TSP
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
LEMON JUICE | निंबू का रस 1 TSP
WATER | पानी A SPLASH
FRESH CORIANDER | हरा धनिया A SMAL HANDFUL (CHOPPED)
Method:
In a large bowl add the poha, make sure that the poha that you are using are of the thick variety & they should be old.
Add water into the bowl & gently wash the poha by mixing them in the water, then immediately strain the poha using a sieve, let the poha rest in the sieve for 8-10 minutes.
While the poha is resting you can start the further cooking process.
Set a pan over high flame, once the pan gets hot, add the oil & heat it well.
Further add cumin seeds, mustard seeds, green chill, curry leaves & peanuts, mix well & cook over low flame briefly & then add the potatoes.
Cook the potatoes over high flame until they are half cooked, make sure you half cook the potatoes before adding the onions, if you add potatoes & onion together then the onions will get overcooked.
Once the potatoes are half done, add in the chopped onion & sugar, stir well & cook until the onion turns almost light golden brown over high flame.
When the onion turns almost light golden brown the potatoes will also be cooked perfectly, lower the flame at this stage & add salt & turmeric powder, mix well & add the soaked poha along with fresh coriander & lemon juice, stir everything very gently.
Further add a splash of water over the poha & cover the pan with a lid, switch off the flame & let the poha rest for 3-4 minutes, following this step will ensure that the poha turns out to be very moist & fluffy due to the steam.
Remove the lid after 3-4 minutes & sprinkle some freshly chopped coriander.
Your batata poha is ready, garnish with some grated coconut while serving.

#YFL #SanjyotKeer #batatapoha

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Intro 0:00
Poha soaking 0:46
Final process 2:20
Plating 4:55
Outro 5:37