sooji dhokla

ingredients

samolina/sooji/rawa-1 cup

gram flour/besan-2 tbsp

sour curd/buttermilk-1/2 cup

grated ginger-(optional)

eno/fruit salt-1-2 satche

salt-to taste

turmeric powder/haldi-1tsp

oil-for greasing

tempering

mustard seeds-2 tsp

sesame seeds-2 tsp

slit green chillis-5-6

curry leave-handful

coriander leaves-3 tbsp chopped

salt-1/4 tsp

oil-2-3 tbsp

method

1.mix sooji, besan,haldi and curd in a bowl, add water to make pouring consistancy. dont add salt. give rest for 15 minuts.

2. again check mixture,add water if needed as sooji absorbs water. make pouring consistancy.

3.keep this mixture overnight or minimum for 5-6 hours for fermentation.

4.at the time of making, add salt nicely to the whole mixture.

5.keep your dhokla stand greased and ready, make sure steam is formed.

6. now quickly add eno to your mixture, give a good whisk and put in your moulds and keep in steamer on high to medium flame for 6-10 minuts. check with toothpick.

7.take out moulds, give rest for atleast 10 minuts.

8, cut into pieces and temper.

9. for tempering heat oil in pan, add mustard seeds, let it crackle than add seasme, green chilli,coriander andcurry leaves. add salt and let leaves get crispy texture.

10. now add dhokla pieces into it. mix nicely so that pieces are coated nicely.

11. serve it with mungphali chutney or green chutney or any dip of your choice.

panjeeri

ingredients

almonds-250 gm

raisins-250 gm

cashew-250 gm

dry coconut/khopra grated-250 gm

makhana/lotus seeds-250 gm

magaz/cucumber seeds-150 gm

poppy seeds-150 gm

fennel seeds-150 gm

dry ginger powder/sonth-100-150 gm

powder sugar-1 kg or to taste.

desi ghee/clarified butter-to fry

method

1.take desi ghee in a heavy bottom pan, heat it.

2 fry almonds, cashews and makhana one by one till little brown colour appears.

   dont burn.keep aside.

3.now mix poppy seeds,cucumber seeds, fennel,dry ginger powder and grated coconut in a bowl.

4.take out excess ghee from the pan,left in about half cup ghee and roast the poppy seed mixture in it.

5. with the use of mortar and pestel, grind almonds, cashews and makhans coarsly. you can use mixture grinder also.

6. now mix all the ingredients together, almond,cashew makhanas , poppy seed mixture, raisins and powder sugar..

7. panjeeri is ready.

note

1.it takes about 1.5 kg of ghee.

2.you can grind all the ingredients to powder form also but i kept coarse.

3. you can use shakkar or grated jaggry instead of sugar.