1 cup thick poha 1 cup semolina ½ cup curd ½ tsp enough fruit salt Salt as per taste About 2 cup water
Method :
• We can make flattened rice idli only in 15 minutes.The taste of this instant idli is also very nice. • Take 2 cup flattened rice, wash it properly, remove the extra water and take it in a bowl.
• Then pour soaked flattened rice in a blender jar, add ½ cup water in it and blend it.
• Pour flattened rice paste in a bowl. • Add 1 cup curd in it and mix it properly.
• Then add thin semolina 2 cup in flattened rice batter and mix all ingredients properly. • Add salt as per taste and normal water step by step, make batter in it.
• This batter consistency should be a little bit thin then normal idli batter consistency. • Adding dry semolina in batter will soak the water and make the batter dry, so we have to make thin batter. • Cover the batter for 5 minutes and keep aside. • Pour 2 glass water in a idli maker for steaming idli and cover it in slow flame for 5 minutes.
• Grease idli mould with oil. • After 5 minutes Add ½ tsp eno fruit salt in batter and beat the batter properly for half minutes. • Then add 1 tsp batter in each idly mould.
• Keep idli mould in idli maker, cover the idli maker and steam it for 10 minutes in slow medium flame. • After 10 minutes check it.
• Remove idli from mould and arrange it in a tray for serving. • Serve it with sambar or chutney.
Ingredients : 1 cup semolina 2 cup waterwater 3 tsp oil 1 tsp mustard seeds 1 inch piece ginger 2 green chilli 1 medium size onion ½ cup green peas ½ cup corn 1 cup spinach leaves ½ tsp roasted cumin powder ½ tsp turmeric powder 1 tsp sambar masala powder Salt as per taste Coriander leaves
Method : • Heat a pan in medium flame and add 1 tsp oil in it. • Then add 1 tsp mustard seeds in hot oil. • Then add 1 inch piece grated ginger and 2 green chilli pieces. • Stir it for 5-6 seconds. • Add small pieces of one medium size onion.
• Cook onion for one minute in slow medium flame. • Then add ½ bowl green peas, hm½ bowl corn, salt as per taste, ½ tsp roasted cumin powder, ½ tsp turmeric powder and 1 tsp sambar masala powder. • Sambhar masala powder will give a delicious flavour to to the snacks. • Then add one bowl spinach leaves. • Must clean the spinach leaves before using this. • We need crunchy vegetable for snacks. • We will cook all vegetables without cover in slow medium flame. • Cook vegetables 2-3 minutes in slow medium flame. • Now pour 2 bowl water in vegetables and mix properly • Add salt as per taste, sugar 1 tbsp and dry mango powder ½ tsp or as per your taste.
• When water start to boil add semolina in it and stir it continuously. • Remember one thing you have to continuously stir it in slow flame till it become thick. • Then close the flame and cool it. • When it comes to room temperature take it in a plate. • Add small pieces of coriander leaves in semolina mixture. • Before you take the mixture in plate grease the plate with oil and take 2-3 drops of oil in palm and knead it properly. • Make some balls in dough for making tikki. • You can make small or big balls as per your choice.
• Make semolina dough in round shape. • Heat a pen in medium flame. • Add 1 tsp oil and spread it properly over the pen.
• Add one by one semolina tikki over pen. • After 2 minute add some drops of refined oil over tikkies. • Then change it's side after 2 minutes in slow medium flame.
• After 2 minutes when tikkies changes it's colour and looks light golden brown colour take all tikkies in a plate.
• Serve it with chutney or sauce, even you can serve it without it. • Make this delicious recipe on enjoy. Watch video :
1 cup wheat flour ½ cup green peas ½ cup corn 1 medium size onion ½ tsp roasted cumin powder 1 tsp sambar masala powder 2 green chilli Coriander leaves Salt as per taste Pinch of asafoetida 1 tsp mustard seeds 15-20 curry leaves 1 red chilli
Method :
• Heat a pan in medium flame and add 1 tsp refined oil in it. • Then add 1 cup wheat flour in hot oil.
• Cook it till the flour turns to light brown colour. • To remove the raw flavour of wheat flour roasting wheat flour is important. • It takes 2-3 minutes for cooking the flour in slow medium flame. • When wheat flour change it's colour close the flame and cool it.
• Take green peas, corn and onion in a blender jar and roughly blend it.
• After blending take vegetables in a bowl.
• Add coriander leaves, green chilli, ½ tsp roasted cumin powder, salt as per taste, 1 tsp sambar masala powder and roasted wheat flour with vegetable.
• Mix all ingredients properly. • Then add water step by step and make batter in it. • Batter consistency should be in cake or khaman dhokla batter consistency. • Beat the batter for 1-2 minutes. • Then add eno fruit salt in batter and mix it properly. • Grease a pan with oil for steam dhokla.
• Pour batter in pan. • Take two glass water in a pan, add a stand in it and heat it. •Keep the batter pan over stand.
• Cover the pan and steam it for 12-15 minutes in slow medium flame. • After 15 minutes check it in a toothpick and then cool it for 10 minutes.
• When dhokla is lukewarm take it in a plate. • Heat a pan and add 2 tsp oil for making tadka. • Then add pinch of asafoetida, ted chilli, mustard seeds and curry leaves in hot oil.
• Pour tadka over dhokla. • Ganesh dhokla with desiccated coconut coriander leaves. • Now wheat flour dhokla is ready for serving.
