Mango Malpua- Popular Indian Dessert

-
Image
Summer are known for the abundance of invigorating fruit recipes that are prepared at home to beat the heat.Mango is one such fruit that is versatile even beyond our imaginaion. There are too many recipes we usualy prepare from mango. But today I want to share one of my fevorite recipe of mango dessert , which is ‘Mango Malpua’. For those who don’t know what ‘Malpua ‘ is- Malpua is a pancake served as a dessert  or a snack originating from the Indian subcontinent. The batter for malpua is normally prepared by flour, and water , milk, coconut,  sometimes crushing ripe bananas also used. Then deep fried in ghee or oil, and served hot after  dipped in sugar  syrup  after they are fried . Now talking about todays recipe here I am using wheat flour and semolina  instated of  refined flour . Besides I am using organic jaggery in place of sugar for making syrup.The main motto behind this  healthy twist is that , so that every body can enjoy it without any guilt. So here the recipe is
Post a Comment

Ragi Dhokla

-

If anyone asks me, what is my favourite flour? Answer will be Ragi flour, because of its food value and off course its pinkish colour.

Ragi is a rich source of fiber, calcium, and iron. When it is consumed it is considered to be a great food for weight control, diabetes and cooling the body. Ragi is also gluten-free and highly suitable for those who are lactose intolerant.

Now about Ragi dhokla,  it is a very simple snack to make and almost oil free. Even one can have it as breakfast. It is very easy to make yet full of taste comes with lots of nutrients.

So it is a must try recipe.

Category:

Breakfast / Snack

Cuisine:

Gujrati

Prep Time:

20 Mins

Cook Time:

10-15 Mins

Serves:

3-4

Ingredients

  1. 1 Cup Ragi Flour (Finger Millet Flour)
  2. 1 Cup Sooji/rava/semolina
  3. 1 inch grated ginger
  4. 1 Cup curd/yogurt
  5. 1.5 Teaspoon eno fruit salt or 1.5 Teaspoon  baking soda
  6. 1/2 Cup water (optional)
  7. 1 Tablespoon Sunflower Oil
  8. 1 Tsp salt

 

For Tempering

 

  1. 2 Tablespoon Sunflower oil
  2. 1 Tsp mustard seeds
  3. 2 Tsp sesame seeds/til
  4. 1 Sprig curry leaves
  5. Salt to taste
  6. 1 Green chilli slit
  7. 2 sprig Chopped Coriander leaves.
  8. Sugar 1 teaspoon
  9. Water ½ cup.

 

How to Make


Dhokla

 

  1. In a mixing bowl mix curd/yogurt, rava/sooji and ragi flour together and make a smooth paste. Keep it aside for 15 min.
  2. Meanwhile preheat the steamer and grease the dhokla plates.
  3. Add grated ginger, salt, oil mix together.
  4. Check the consistency of the batter, adds water if needed. Consistency should be like idli batter.
  5. Add the eno fruit salt. Mix together and immediately pour over dhokla plates.
  6. Steam on high heat for about  10-15 minutes until a tester inserted in the center comes out clean.
  7. Once steamed, remove the Instant Ragi Rava Dhokla from the steamer and keep aside for 5 minutes. 


Tempering of Dhokla


  1. Heat oil in a pan adds in the mustard seeds, sesame seeds and curry leaves and allow it to crackle..
  2. Add green chili and fry it lightly, now add half a cup of water to this spice, also add salt and sugar. Turn off the gas when it comes to boil.
  3. Put this tempering all over the dhokla with a spoon.
  4. Cut them in the square.
  5. Garnish with green coriander or grated coconut.
  6. Serve it hot along with Green Chutney.

Notes For making Perfect Spongy Ragi Dhokla


  • If the batter is too thin or too thick then Dhokla will not become spongy.
  • If after adding eno salt , you will keep stirring the mixture for a long time, Dhokla will not fluffy enough due to releasing of  air bubble.So it is best to add eno just before pouring the batter in to the dhokla plate and everything is ready.
  •  

 

 

 

 

 

 

 

 

 

 


Comments

Post a Comment

If you have any doubts , please let me know

Popular posts from this blog

Dim Posto Vapa-Steamed Egg Curry cooked in Poppy Seeds Paste

-
Image
Lunch dishes always plays a big part in Bengali cuisine. There are several typically bengali dishes which you can only enjoy as lunch with steamed rice. This dish is one of those typical dishes but with a very simple and easy recipe with great flavour and taste. Egg curry is an integrated part of Indian meals. Every region has its own version of egg curry each being unique in its own way. We Bengalis enjoy our regular eggs & potato curry with rice almost once in a week and that curry is a simple comfort food though extremely flavorful. This dim posto vapa is a fusion of two-three   Bengali classics dishes , but trust me  it is   so amazingly tasty that it can beat any egg curry any day. So  it is my pleasure to share this traditional egg recipe with you guys. Make this in your lunch and enjoy. Course:   Main Cuisine  :   Indian (Bengali) Prep Time  :  30 minutes Cook Time :   15-20 minutes Serves : 1-2 Ingredients 2-3 hard boiled eggs. 2-3  Tablespoons  fi
Read more

Watermelon Halwa

-
Image
Summer are known for the abundance of invigorating fruit recipes that are prepared at home to beat the heat. Watermelon is one such fruit that is versatile even beyond our imaginaion. Recipes like watermelon juice , salad , ice cream can be prepared from this amazing fruit. But today I want to share one of my fevorite recipe of Watermelon , which is ‘ Watermelon Halwa’. For those who don’t know what Halwa is – it’s an Indian pudding which  could be made using grated root vegetables (like carrot, beetroot etc.), any kind of flour (like whole-wheat, all purpose flour, gram flour etc.) or using some grains (like semolina, couscous, barley etc.) Anyway  Watermelon halwa i.e tarbooj halwa is made using the rind of the watermelon which usually end up in the bin , not from the pink flesh. The white portion of the melon is nutritious but lacks taste so we often discard it,but here I am using this rind use it to make a delicious dessert . Cooking the rind not only helps you reduce waste but
Read more