Rava Dhokla and Methi Thepla for breakfast, served with mint chutney and aam chunda.😊Rava Dhokla is steamed, soft and fluffy cake made from rava. Methi thepla is made with fresh fenugreek (methi) leaves and whole grain flour. Fenugreek also happens to be quite healthy and is known for helping to reduce inflammation and blood sugar levels.
RAVA DHOKLA
Ingredients:
For Dhokla:
· Rava/semolina - 1 cup
· Buttermilk or ¾ cup curd
· Asafoetida/Hing
· salt as required
· Water as required
· Eno– 1 small sachet
· Ginger-chili paste (½ inch ginger + 1 green chili – crushed and made into a paste) – Optional I haven’t used
For Tempering:
· Oil - 1 tbsp oil
· Mustard seeds - 1 tsp
· Hing (pinch)
· Slit Green chilies – 1
· Curry leaves
· Coriander leaves
Method:
· Take rava in a utensil, add thin buttermilk or curd (if you use curd than add water too), little salt and hing. Give it a good mix.
· Make sure that the batter consistency should be like cake batter.
· Then heat little oil, remove it from the flame and add 1 small pack of eno in the hot oil. Pour the oil and eno mixture in the rava batter.
· Stir it nicely and pour it into the greased tray. You can top it up with chili powder or black pepper powder.
· Immediately steam it for 8-9 mins.
· Once done with the steaming, temper it with oil, mustard seeds, hing, curry leaves and coriander leaves. Serve it with mint chutney or sweet tamarind chutney.
**Secret to get the proper fluffy ones is, to pour the mixture in a warm greased tray.
METHI THEPLA
Ingredients:
· Methi (Fenugreek leaves) - 1 small bunch
· Coriander leaves – ½ cup
· Green chilli - 3
· Garlic - 8-9 cloves
· Ginger – 1 inch
· Cumin seeds – 1 tsp
· Turmeric powder – ½ tsp
· Kashmiri Red chily powder - 2 tsp
· salt as per your preference
· Sesame seeds (til) – 1 tbsp
· Sugar Powder – 2 tbsp
· Oil – 3 tbsp
· Kasuri methi – 2 tbsp
· Fresh curd – ¼ cup
· Asafoetida –¼ tsp
· Carom seed – 1 tsp
· Wheat flour – Approx 2 ½ cups
· Besan – ¼ cup
· Water as per the requirement
· Oil – 1 tbsp
· Oil for frying
Method:
· Wash and chop the fenugreek leaves in a big bowl. Add coriander leaves.
· Add green chiles, garlic, ginger, cumin seeds in a mixer jar. Churn to make paste.
· Add this paste in the bowl and add rest of the ingredients turmeric powder, red chili powder, salt, sesame seeds, carom seeds, sugar powder, oil, kasuri methi, curd and hing. Now mix all these ingredients nicely till the methi leaves turn soft.
· You can modify the taste as per your requirement. Add spices and salt if you want to at this stage.
· Now add wheat flour and besan to the methi mixture. Knead it nicely till everything combines well. Add water if required.
· Now add 1 tbsp oil to the dough and knead it again into a soft dough.
· Let the dough rest for 15 minutes.
· After that start making small balls and start rolling till the theplas are thin.
· You can roll up to 10 theplas and later start frying.
· Take a flat pan and heat it till it is hot enough. Now start frying the theplas on high flame and apply oil on each side as you flip it.
· Fry till you get light black spots on both the sides of theplas. Remove it from the pan.
· Enjoy this thepla with chunda, curd or pickle. You can also have it with tea.
*** If you want to preserve it for 3-4 days than increase the quantity of oil and sugar powder.
Recipe Link for Aam Chunda and Mint Chutney:
