Moong Dal Dhokla

We all love besan dhokla. But what to do when you are craving for it and there is no besan at home and you don’t want to go out in this heat to get it from the store? Here is what I did.


Make perfect dhokla with moong dal. Here is how.

For Dhokla
1 cup split moong dal
2 green chillies
1/2 inch ginger
2 Tablespoons curd
1/2 Teaspoon turmeric
1/2 Teaspoon asafoetida
1 Teaspoon fruit salt
Salt to taste

For Tempering
8-10 curry leaves
2 green chillies split into half
1 lemon
2 Tablespoons sugar
1 Teaspoon rai
1 Tablespoons oil

Soak moong dal for 30-40 minutes. Wash properly and drain. Blend it to a fine paste with green chillies and ginger. Mix curd, salt, turmeric powder and asafoetida in the moong dal paste.

Now heat steamer or heat some water in a pressure cooker. Oil the vessels in which you are going to make dhokla.  At last add fruit salt into the dhokla mixture and mix properly. Now pour it into the tin and place it in the hot steamer or pressure cooker. Let it cook for around 15 minutes. Check by pricking a toothpick in the dhokla. If it comes out clean that means dhokla is ready. Or else let it cook for few more minutes. Once ready, take the tin out of steamer and let it cool before unmoulding.

In the meanwhile prepare tempering. Heat oil in a pan, add rai and let it splutter. Now add curry leaves and chillies and switch off the flame. Now add sugar, juice of lemon and almost half cup water. Switch on the flame again and let the sugar dissolve. When sugar dissolves completely switch off the flame and pour the mixture over unmoulded dhokla. Garnish with chopped coriander leaves. Cut into pieces and enjoy with green chutney.

Hope you will like the recipe. See you soon with another interesting recipe. Till then happy cooking!



One day I was feeling too lazy to cook anything and hence I ordered pizza at home. So as usual the pizza delivery boy handed me 4-5 sachets of mixed herb seasoning and chilli flakes. I then realised I have a habit of keeping these sachets and have stored a lot of them in my kitchen. Instead of throwing them I thought of using them for a recipe and that is when I thought of this namkeen. It was an instant hit in my family.


Ingredients –

1 cup Maida (Refines flour)
1 cup Besan (Gram Flour)
1 cup Suji (Semolina)
2 tablespoon red chilli flakes
2 tablespoon dry basil leaves
2 tablespoon mixed herbs (you can use the herb seasoning that you get with pizza)
1/2 teaspoon crushed black paper
Salt to taste
5 Tablespoon oil. Extra for deep frying

Method –

Add maida, besan, suji, red chilli flakes, dry basil leaves, mixed herbs, black pepper and salt in a bowl. Mix all the ingredients together. Now add 5 tablespoon oil in the mixture and rub it well till you get bread crumb like consistency. Keep sprinkling water as required and make a stiff dough. Let it rest for 15 minutes. Now make lemon size balls of the dough and slightly flatten them by pressing them with your palm. Or you can give them any shape of your choice.

Heat sufficient oil in a deep pan and fry the namkeens on medium heat till golden brown. Remove from oil and keep them on kitchen towel or tissue paper. Serve with sweet chatni or tomato ketchup with a hot cup of tea.

It is a great tea time snack that you can store for 4-5 days.

Corn Roll

Just the other evening while I was relaxing and enjoying the spectacular view of sunset from my balcony, I got a call from my friends. They said they are near my building and would like to drop by for some chit chat with a cup of coffee. I immediately rushed to the kitchen so that I could prepare some light snacks with coffee. So, I picked boiled potato and sweet corn, because they cook fast and you can never go wrong with the combination of these two. Needless to say, we had a great evening with some crispy corn rolls and a nice hot cup of coffee.

Corn Roll
Here is how its cooked.

Following preparation will make 6 rolls.

Ingredients –

1 cup sweet corn, boiled & finely crushed
1 large potato, boiled
1 green chilli chopped
1 teaspoon red chilli flakes
1 teaspoon lemon juice
1 tablespoon mayonnaise
½ teaspoon grated ginger
6 small cubes of cheese or paneer
A generous pinch of mixed herbs or oregano
2 tablespoon corn flour
½ cup cornflakes crushed or bread crumbs
Salt to taste
Oil for deep frying

Method –

Peal and mash potato in a bowl and add crushed corn, salt, mayonnaise, mixed herbs, ginger, chilli flakes, chopped green chillies, lemon juice and mix well. Divide this mixture into six portions, fill each portion with cheese or paneer cubes. Shape them in round or oval as you like with damp hands. Refrigerate the rolls for 5-10 minutes.

Mix corn flour in half a cup of water, dip the rolls in this mixture and coat it with crushed cornflakes. To make the rolls crisper you can repeat the coating process. Refrigerate the rolls again for 5 minutes so that it sets properly. Heat oil in a pan and deep fry the rolls on medium heat till it turns golden brown. Drain on an absorbent paper and serve hot with any sauce of your choice.

To avoid deep frying, you can shape the potato and corn mixture into round patties, coat them as mentioned above and shallow fry on both sides till evenly golden brown.

Hope you enjoyed reading this, would love to hear from you. See you soon with another recipe, till then happy cooking.