Friday, 1 April 2016

HEALTHY RECIPE : SPICY : KATHIYAVADI DHOKLI - VEGETABLE


HEALTHY RECIPE : SPICY : KATHIYAVADI DHOKLI VEGETABLE




















* FOR MAKING DHOKLI

2 CUPS  BESAN -GRAM FLOUR

4 CUPS OF WATER - FOR MAKING BATTER

SALT AS PER TEST

1 TSP. TURMERIC POWDER

1 TSP. RED CHILLI POWDER

1 TSP. DHANIYA JEERA POWDER

PINCH SUGAR 

PINCH GARAM MASALA

4 CUPS WATER

*
FOR DHOKLI BATTER TADKA  :

1/1/2 TBSP. OIL

PINCH MUSTARD SEEDS

PINCH JEERA SEEDS

PINCH  ASAFOETIDA

*
FOR DHOKLI VEG TADKA  :

3 - 4 TBSP. OIL

1 TSP. MUSTARD SEEDS

1 TSP JEERA SEEDS

2 RED DRY CHILLI

2 BAY LEAVES - TAJ PATTA

8-10 CURRY PATTA

PINCH ASAFOETIDA

1 TBSP. GARLIC PASTE 

1 TSP. TSP. GINGER PAST 

1 TSP. GREEN CHILLI PASTE

1/2 CUP ONION -CHOPPED

1 1/2 TSP. TURMERIC POWDER

1 TBSP. RED CHILLI POWDER - WET IN 2 TBSP. WATER 5 MINUTES AGO

2 TSP. GARAM MASALA

PINCH SUGAR - NOT MORE

2 TBSP LEMON JUICE 

1 CUP BUTTER MILK ADDING WITH 2 TSP. GRAM FLOUR - BESAN

2 TBSP. CORIANDER - CHOPPED

1 TOMATO - CHOPPED - OPTIONAL
*
 MAKING DHOKLI BATTER  :

HEAT A OIL IN A NON STICK PAN OVER SLOW FLAME. 
ADD MUSTARD SEEDS AND CUMIN SEEDS. 
WHEN THEY CRACKLE ADD ASAFOETIDA.
THEN ADD TURMERIC POWDER, DHANIYA JEERA POWDER, RED CHILLI POWDER.
MIX AND THEN ADD 4 CUPS OF WATER, SALT, PINCH SUGAR AND GARAM MASALA.
MIX WELL AND BOIL FOR 5 MINUTES.
ADD BESAN FLOUR AND MIX WELL.
COOK FOR 2 MINUTES OR TILL THICK DHOKLI CONSTANCY.

























TRANSFER OVER GREASED FLAT PLATE AND SPREAD OVER ALL THE PLATE.
CUT IN A SMALL SQUARE SHAPE OR AS DHOKLI.

























TRANSFER  THE SQUARE DHOKLI IN A BOWL.

*  VEG TADKA :

HEAT  3-4 TBSP. OIL IN A NON STICK PAN OVER MEDIUM FLAME.
ADD MUSTARD SEEDS, CUMIN SEEDS, RED DRY CHILLI AND BAY LEAVES - TAJ PATTA.
WHEN THEY CRACKLE, ADD  ASAFOETIDA, GARLIC PAST, GINGER PASTE AND GREEN CHILLI PASTE.
MIX AND SAUTE FOR ONE TO TWO MINUTES OVER SLOW FLAME.
THEN ADD CURRY PATTA - LEAVES, CHOPPED ONION AND CHOPPED TOMATO.
MIX WELL TOGETHER.
ADD TURMERIC POWDER, * WET RED CHILLI POWDER - FOR FINE RED COLOUR, GARAM MASALA, PINCH SUGAR AND SALT AS PER TEST.
MIX WELL AND SAUTE TILL ONIONS COOK.
ADD MIXTURE OF GRAM FLOUR AND BUTTER MILK.
ADD 5 CUPS OF WATER. AND  BOIL FOR 5 MINUTES.
ADD DHOKLI IN IT AND BOIL TILL VEG COOK OR YOU CAN SEE DHOKLI OVER GRAVY.



















*IT'S A SIGN OF WELL COOK.
BOIL TILL THICKEN GRAVY.
ADD LEMON JUICE AND PINCH GARAM MASALA TO ENHANCE THE KATHIYAVADI DHOKLI VEGETABLE.
SERVE IN SERVING BOWL GARNISH WITH CORIANDER LEAVES AND LEMON WEDGE.

























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