KHANDVI

Ingredients :

• 1/2 cup gms flour (besan) 
• 1 cup thin buttermilk 
• Salt To Taste 
• 2-3 pinches turmeric powder 
• 1 tbsp Oil
• 2 tsp Oil 
• 1 tsp Sesame seeds 
• 1/2 tsp Mustard seeds 
• 1 tbsp Coconut scraped 
• 1 tbsp Coriander finely chopped 
• 2 pinches asafoetida 
• 2 green chillies finely chopped 
• 1 stalk curry leaves

Method:

• Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
• Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
• Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
• When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
• Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
• Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
• Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

Dhokla

Ingredients :

• 2 cups - besan flour
• 1 cup - water 
• 1/2 - cup plain yogurt
• 1 tsp - soda bicarb 
• 1 tsp - green chili paste
• 1/2 tsp - ginger paste
• 1/2 tsp - garlic paste 
• 1 1/2 tsp - sugar
• 1/2 tsp - Turmeric powder 
• salt to taste
• 2 tsp - coriander chopped .
• 1 tbsp - oil 
• 1/2 tsp - mustard seeds 
• 1/2 tsp - cumin seeds 
• 8 - Curry leaves 

Method:

• Put gram flour in a large bowl. Mix in yogurt, water and beat to a smooth paste. Leave aside to ferment for 4-5 hours. The mixture will increase in size.
• Add chili paste, ginger paste, garlic paste, salt to the batter.
• In a small bowl, mix soda bi carb and 1 tbsp water.
• Heat the steamer or pressure cooker with about 1 ½ cups water for steaming the dhokla.
• Add the soda bi carb mixture to the flour mixture and mix well. Pour immedietly into flat greased vessel or a thali or a cake tin.
• Steam for about 15 minutes. Do not place the weight if you are using pressure cooker.
• After 15 minutes, remove the lid and switch the stove off. Let cool for a few minutes.
• Cut into squares.
• Heat oil in a small pan. Add mustard seeds, cumin seeds.
• When they stop spluttering, add curry leaves.
• Pour over dhokla squares. Sprinkle chopped coriander.

Serve hot with green chutney or with oil and garlic chutney or with tomato ketchup.