Unleash the secret to making soft and fluffy Suji Dhokla Recipe in the comfort of your own kitchen with this easy, step-by-step recipe. Suji Dhokla Recipe, a beloved Indian snack, is celebrated for its light and spongy texture, making it an ideal choice for a quick breakfast or a wholesome snack.

In just 30 minutes, you can transform simple ingredients like suji (semolina), yogurt, and a few spices into a delicious, mouthwatering treat. The addition of Eno fruit salt is what gives the Dhokla its signature fluffiness, while a tempering of mustard seeds and curry leaves adds a flavourful twist.

This recipe is perfect for busy mornings when you need something nutritious yet satisfying. With minimal effort, you’ll have a batch of warm, spongy Suji Dhokla Recipe ready to enjoy. Whether you’re new to cooking or a seasoned pro, this recipe guides you through each step, ensuring perfect results every time. Treat yourself to a taste of India’s culinary magic—ready to serve in just 30 minutes!

Try our other recipes: Sooji upma recipe, Prasadam or Sooji ka Halwa, Sooji ki Roti, Sukhi Lahsun ki Chutney

Ingredients for Suji Dhokla Recipe

• Semolina/ rawa/ suji – 2 cups
• Curd – 1 & 1/2 cups cup
• Water – 1/2 cup
• Sugar – 1/2 teaspoon
• Salt to taste
• Eno Fruit salt – 2 teaspoons
• Water – 1 teaspoon

For Tempering

• Oil – 1 tablespoons
• Mustard Seeds – 1 teaspoon
• Sesame seeds – 1 tablespoon
• Green Chilies (slit) – 2
• Curry Leaves – 10-12
• Water – 1/4th cup
• Sugar – 1 teaspoon
• Salt – 1/4th teaspoon
• Lemon Juice – 1 teaspoon
• Coriander Leaves (finely chopped) – 2 tablespoons

For Garnishing

• Coriander Leaves (finely chopped) – 2 tablespoons
• Kashmiri red chili powder – 1/2 teaspoon

Method for Suji Dhokla Recipe

• In a mixing bowl, combine suji, water, curd, salt and sugar. Mix well to form a smooth batter. Let it rest for 10 minutes. Add Eno fruit salt along with 1 tsp water to the batter just before steaming and mix gently. The batter will become airy and light.

• Grease a square tin or steaming tray or thali with oil. Pour the batter into the tin and spread it evenly. Steam for 20 minutes or until a toothpick inserted comes out clean.

• Heat oil in a small pan, add mustard seeds, and let them splutter. Add curry leaves, sesame seeds, and green chilies, then sauté for a few seconds. Next, add water, sugar, salt, and lemon juice, stirring well to ensure the flavors are absorbed. Pour this tempering over the steamed dhokla.

• Let the dhokla cool slightly, then cut it into squares. Garnish with coriander leaves and sprinkle with Kashmiri red chili powder.

• Serve with green chutney.

The post Suji Dhokla Recipe appeared first on FoodFlavor.in.

Vegetable Poha

Ingredients

• Poha (chooda, Chiwda or flattened rice) – 1 cups
• Vegetable/ canola/ sunflower cooking oil – 2-3 tbsps
• Mustard seeds – 1 tsp
• Curry leaves – 6-7
• Green chillies slit lengthwise (optional) – 4
• Onion sliced – 1 medium
• Cauliflower florets – 4 (cut into 4 pieces)
• Green peas – 1tbsp
• Green capsicum – 1tbsp
• Red capsicum – 1tbsp
• Tomato – 1
• Roosted peanuts (skins removed) – 2tbsp
• Turmeric powder – ½ tsp
• Juice of 1/2 a lime
• Salt to taste
• Chopped coriander to garnish

Method

Wash the poha nicely and strain all the water out. Keep aside.

Heat the oil in a pan on a medium flame and add the mustard seeds and curry leaves.

When the mustard seeds star popping add the onion and cauliflowers. Fry till soft and translucent.

Add the turmeric powder, salt, green chillies, tomato, green peas, red & green capsicum and roosted peanuts and stirring frequently and mix well. Cook for 2-3 minutes.

When vegetable are cooked according to you liking add poha.

Turn heat to very low and gently mix all the ingredients, poha is very soft so you don’t want it to get mushy.

Cook for another minute. Turn off the fire. Pour lime juiceover the poha and mix well.

Serving and Garnishing

Garnish with chopped coriander and serve while hot. If you want an extra kick to it just add a little bhujia.

The post Vegetable Poha appeared first on FoodFlavor.in.

Khichdi is an Indian preparation made from rice and lentils(dal). Khichdi is a very popular dish across India and Pakistan. Almost every state in India it has its own name for Khichdi, and has  it as part of regular meals. Considering that Khichdi is eaten almost everywhere in india, is instantly recognisable, very easy to make with readily available ingredients, I would nominate it as one of the National Dishes of India.

Bengalis call it khichuri. It is served Bhog(Prasad). In Odisha its made with Ginger and flavored with asafoetida and called adahengu khichdi (ADArak-HEENGu Khichdi, that is ginger-asafoetida khichdi) . This particular Khichdi is prepared at the famous Jagannath Temple in Puri as part of an old tradition. Khichadi is known as (or is similar to) Pongal in South India; primarily Tamil Nadu. In Bihar its called Khichri and its customary to eat it every Saturday. Most families in Bihar consume khichri with lots of ghee, baigan ka bharta, aaloo ka bharta, tomato chutney, papar, tilori (a fried snack), and mango pickle. The festival of Makar Sankranti is in complete without eating Khichdi.

Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is popular with many who follow an ayurvedic diet or nature cure. Khichdi is used as infant solid food since it is soft , easily digested, and has (basically)no spices. The people with upset stomach also prefer khichdi since it is easily digested.

Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns. Khichri is also a favourite campfire food. At home, moong dal khichdi and other khichdis are served with papad, pickle, curd, aaloo bharta, or baigan bharta, raita and chutney.In Bengal,this dish is prepared with so many ingredients that the idiom joga khichuri is used in Bangla to mean a mess.

Khichdi

Ingredients

• Moong dal (split) – 70gms
• Rice (add any rice, regular short or medium grained rice or even basmati) – 100gms
• Medium sized onion – 1 (finely chopped)
• Medium sized tomato – 1 (chopped)
• Cauliflower florets – 4-5
• Green peas – 2tbsp
• Ginger paste – ¼tsp
• Green chilli – 3 (slit)
• Dry red chilli – 2
• Cumin seeds – 1/2tsp
• Turmeric powder – 1/2tsp
• Red chilli powder – 1tsp
• Garlic paste – 1/2tsp
• Water – 4 cups (for a more thin consistency)
• Cloves – 3
• Green cardamom – 2
• Cinnamon stick – 1 in
• Bay leaves – 2
• Ghee – 4tbsp
• salt as required
• Coriander leaves for garnishing

Method

1. Moong dal roosted on pan (without oil) until light brown.
2. Heat ghee in another pan add cauliflower florets sauté 4 minutes on high heat (until light brown).
3. Rinse and wash moong dal and rice together. soak both of them for 30 minutes in water,
4. A pressure cooker on medium heat. Add soaked rice and moong dal, tomatoes, green peas, cauliflowers, green chillies, ginger-garlic paste, turmeric powder, red chillies powder, cloves, green cardamom, bay leaves, cinnamon stick, salt and water close the lid tightly and pressure cooker the khichdi on a high flame for 6-7 whistles.
5. Turn off the fire and release the pressure from the cooker.
6. If the khichdi becomes too thick, then add some water and stir till the consistency is right.
7. The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
8. In another pan heat ghee. fry the cumin seeds and dry red chilli till browned.
9. Then add onions and fry till they are light browned.
10. Stir to mix well and add this tempering mix to the cooked khichdi mixture.
11. Garnish with coriander leaves.
12. serve moong dal khichdi with yogurt and baigan-tomato bharta (mashed roosted and blanched baigan, roosted and blanched  tomato, roosted and blanched garlic and roosted green chilli with onion,salt and mustard oil)  and aaloo ka bharta (mashed boiled potato with onions, green chilli, salt and mustard oil).

Print

Khichdi

Cuisine Bihari Recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author FoodFlavor.In

Ingredients

• Moong dal split – 70gms
• Rice add any rice, regular short or medium grained rice or even basmati – 100gms
• Medium sized onion – 1 finely chopped
• Medium sized tomato – 1 chopped
• Cauliflower florets – 4-5
• Green peas – 2tbsp
• Ginger paste – ¼tsp
• Green chilli – 3 slit
• Dry red chilli - 2
• Cumin seeds – 1/2tsp
• Turmeric powder – 1/2tsp
• Red chilli powder – 1tsp
• Garlic paste – 1/2tsp
• Water – 4 cups for a more thin consistency
• Cloves – 3
• Green cardamom – 2
• Cinnamon stick – 1 in
• Bay leaves - 2
• Ghee – 4tbsp
• salt as required
• Coriander leaves for garnishing

Instructions

• Moong dal roosted on pan (without oil) until light brown.
• Heat ghee in another pan add cauliflower florets sauté 4 minutes on high heat (until light brown).
• Rinse and wash moong dal and rice together. soak both of them for 30 minutes in water,
• A pressure cooker on medium heat. Add soaked rice and moong dal, tomatoes, green peas, cauliflowers, green chillies, ginger-garlic paste, turmeric powder, red chillies powder, cloves, green cardamom, bay leaves, cinnamon stick, salt and water close the lid tightly and pressure cooker the khichdi on a high flame for 6-7 whistles.
• Turn off the fire and release the pressure from the cooker.
• If the khichdi becomes too thick, then add some water and stir till the consistency is right.
• The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
• In another pan heat ghee. fry the cumin seeds and dry red chilli till browned.
• Then add onions and fry till they are light browned.
• Stir to mix well and add this tempering mix to the cooked khichdi mixture.
• Garnish with coriander leaves.
• serve moong dal khichdi with yogurt and baigan-tomato bharta (mashed roosted and blanched baigan, roosted and blanched tomato, roosted and blanched garlic and roosted green chilli with onion,salt and mustard oil) and aaloo ka bharta (mashed boiled potato with onions, green chilli, salt and mustard oil).

The post Khichdi appeared first on FoodFlavor.in.

One fine August evening sun and cloud played hide and seek with each other, announcing it will drizzle any minute. I was in two minds whether to enjoy the rain, or to cook something that suits the moment.

The decision is not hard when your dad enjoys great food. Surely a minute later, my dad taps on my shoulder and says “What a beautiful evening, Wouldn’t it be awesome if we had some pakoras to go with it?”. I remind him that the doctor has advised him to avoid oily snacks.

Dad being dad, he beams a cute smile at me and counters “If the Doctor knew the taste of pakora in this season, he will sit with us and enjoy the pakoras and the rains” .

That took away any of the doubts I had in my mind, and rushed to the kitchen for my favorite Pyaaj ka Pakora (Onion Pakora).

Heres the recipe for that, just try this at home, I am sure you will like this pakora recipe. And If you get a chance, get your dad to join you. You will never forget the wholesome moment.

Onion-Pakora

Ingredients for Pyaz ka Pakora

• Gram flour – 3-4tbsp
• Onion – 1 (large and sliced length wise)
• Green chillies – 4
• Coriander leaves – 1tbsp
• Carom seeds (ajwain) – ½ tsp
• Red chilli powder – ½tsp
• Garlic paste – ½ tsp
• Salt – to taste.
• Turmeric powder – ½ tsp
• Mustard oil for frying
• Water as needed.

Coriander leaves

Green chillies

Chipped Onion

Method for Pyaz ka Pakora

1. Peel and slice onion.
2. Finely chop the green chillies and coriander leaves.
3. In a bowl place gram flour (besan) add sliced onion , chili powder, turmeric powder, garlic paste, green chillies , coriander leaves , carom seed and salt and mix everything together.
4. Now add little water at a time and mix well. this batter should be just hard enough to pick up with fingers.
5. Heat oil in a frying pan. When oil start smoking that means it is hot enough then reduce the heat to medium.
6. Now drop a small ball of the prepared dough in the hot oil.
7. Cook in medium flame until all sides are golden brown, with the spatula take them out of the oil and place them in a plate over the paper towel so that extra oil is absorbed by the towel.
8. Repeat the process until all the pakoras are made.
9. Serve the pakoras hot with coriander chutney or tomato sauce.

Hope you like this easy and simple pakora recipe. Do let me know how it turned out for you.

Print

Crispy and tasty Pyaz ka Pakora ( Onion Pakora )

Ahh Memories ! One fine August evening sun and cloud played hide and seek with each other, announcing it will drizzle any minute. I was in two minds whether to enjoy the rain, or to cook something that suits the moment. The decision is not hard when your dad enjoys great food. Surely a minute later, my dad taps on my shoulder and says "What a beautiful evening, Wouldn't it be awesome if we had some pakoras to go with it?". I remind him that the doctor has advised him to avoid oily snacks. Dad being dad, he beams a cute smile at me and counters "If the Doctor knew the taste of pakora in this season, he will sit with us and enjoy the pakoras and the rains" . That took away any of the doubts I had in my mind, and rushed to the kitchen for my favorite Pyaaj ka Pakora (Onion Pakora). Heres the recipe for that, just try this at home, I am sure you will like this pakora recipe. And If you get a chance, get your dad to join you. You will never forget the wholesome moment.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author FoodFlavor.In

Ingredients

• Gram flour – 3-4tbsp
• Onion – 1 large and sliced length wise
• Green chillies – 4
• Coriander leaves – 1tbsp
• Carom seeds ajwain - ½ tsp
• Red chilli powder - ½tsp
• Garlic paste – ½ tsp
• Salt - to taste.
• Turmeric powder – ½ tsp
• Mustard oil for frying
• Water as needed.
• Coriander leaves
• Green chillies
• Chipped Onion

Instructions

• Peel and slice onion.
• Finely chop the green chillies and coriander leaves.
• In a bowl place gram flour (besan) add sliced onion , chili powder, turmeric powder, garlic paste, green chillies , coriander leaves , carom seed and salt and mix everything together.
• Now add little water at a time and mix well. this batter should be just hard enough to pick up with fingers.
• Heat oil in a frying pan. When oil start smoking that means it is hot enough then reduce the heat to medium.
• Now drop a small ball of the prepared dough in the hot oil.
• Cook in medium flame until all sides are golden brown, with the spatula take them out of the oil and place them in a plate over the paper towel so that extra oil is absorbed by the towel.
• Repeat the process until all the pakoras are made.
• Serve the pakoras hot with coriander chutney or tomato sauce.
• Hope you like this easy and simple pakora recipe. Do let me know how it turned out for you.

The post Crispy and tasty Pyaz ka Pakora ( Onion Pakora ) appeared first on FoodFlavor.in.

Try this aromatic and flavourful Fish Fry recipe. This recipe is very quick to prepare (ready in about 15-20 minutes) and can be adapted to your taste easily.

Yummy Fish Fry

Ingredients for Fish Fry

• Fish – 250gms
• Red chilli powder – 1tsp
• Turmeric powder – ½ tsp
• Garlic paste – ½ tsp
• Green chilli paste – 1/2tsp
• Salt to taste
• Coriander leaves
• Mustard oil for frying

Cut Fish for Frying

Method

1. Clean and cut the fish.
2. Add turmeric powder, chili powder, garlic paste, green chili paste and salt over the fish and mix well.Set aside for 10 minutes for Marination.
3. Heat Mustard oil in a deep frying pan on medium heat. Preferably use a non-stick pan for frying.
4. Fry the fish pieces until they are Golden Brown on both sides.
5. Keep the all pieces of fried fish aside. and prepare the garnish.

Serving and Garnishing

1. Garnish with coriander leaves or Onions.
2. Serve hot with mint curd chutney.

Print

Fish Fry (Tali hui Machli)

Fish Fry(Tali hui Machli): Aromatic and flavourful fried fish recipe. This recipe is very quick to prepare (ready in about 15-20 minutes) and can be adapted to your taste easily.

Course Main

Cuisine Bengali Recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author FoodFlavor.In

Ingredients

• Fish – 250gms
• Red chilli powder – 1tsp
• Turmeric powder - ½ tsp
• Garlic paste – ½ tsp
• Green chilli paste – 1/2tsp
• Salt to taste
• Coriander leaves
• Mustard oil for frying

Instructions

• Clean and cut the fish.
• Add turmeric powder, chili powder, garlic paste, green chili paste and salt over the fish and mix well.Set aside for 10 minutes for Marination.
• Heat Mustard oil in a deep frying pan on medium heat. Preferably use a non-stick pan for frying.
• Fry the fish pieces until they are Golden Brown on both sides.
• Keep the all pieces of fried fish aside. and prepare the garnish.

Notes

Garnishing
Garnish with coriander leaves or Onions.

Serving
Serve hot with mint curd chutney.

Let us know how did this turn out for you in the comments below.

The post Fish Fry (Tali hui Machli) appeared first on FoodFlavor.in.

SERVE 2

INGREDIENTS

• Small Boiled potatoes – 10
• Cumin seeds – ½ tsp
• Onion paste – 1 tsp
• Ginger-garlic paste – 1 tbsp
• Garam masala powder – ¼ tsp
• Rosted cumin seeds – ½ tsp
• Red chilli powder – ½ tsp
• Turmeric powder – ½ tsp
• Tomato – 1 (chopped)
• Mustard oil – 4 tbsp
• Salt to taste

METHOD

1. Boil the potatoes first.
2. Heat oil in a wok, add cumin seeds and let them crackle. Add boiled potatoes and salt.
3. Stir the potatoes. When potatoes turn golden brown. Take them out and keep aside.
4. In the same frying pan, add onion and ginger-garlic paste to the remaining oil.
5. Saute for two minutes add then roasted cumin powder, red chili powder and turmeric powder.
6. Saute for another two minutes then add tomatoes, salt and half a cup of water.
7. Add the fried potatoes and mix well. Cook on low flame for five to six minutes. Add coriander leaves and garam masala powder. Stir well.

Serve hot with roti or as a snacks.

The post KARARE ALOO appeared first on FoodFlavor.in.

Today is the time for some real soft and creamy Kababs! Dahi ke Kebab! Hung curd forms the main ingredient of these kebabs, supplemented by roasted Gram Flour for volume and shape. Roasted gram flour also helps in absorbing any extra moisture that the hung curd might have.

Lets first start with preparing the hung curd. This is a overnight, or, at least a 4-5 hour process. So best to plan this dish in advance.

How to prepare hung curd

Take a large bowl and lay a clean muslin cloth over it. Now pour 500 grams of yoghurt on this muslin cloth. Lift the edges of the muslin and bind the edges into a knot. You may want to use a thread or a rubber band to ensure a tight knot. Hang this knotted muslin containing the curd for about 4-5 hours or overnight or till the curd turns into a cheesy mixture. Remember, for about 300 grams of Hung curd you are going to need around 500 Grams of plain yogurt.

Once your hung curd is ready, move on to the next steps for the spicy tasty Dahi ke Kabab.

NOTE: This is a very delicate dish. The kebabs can break easily and that would cause a lot of frustration. Trust me, I have tried. Be careful while rolling the kebab portions, while putting the kebabs for frying and while taking them out.

INGREDIENTS

• Hung curd – 300 gm
• Roasted gram powder – 7 tbsp
• Red chili powder – 2 tsp
• Cardamom powder – 1 tsp
• Clove powder – 1/4 tsp
• Salt to taste
• Refined flour for dusting the kebabs

FOR FILLING

• Cashew nut (chopped) – 1tsp
• Pista (chopped) – 1tsp
• Almonds (chopped) – 1tsp
• Ginger (chopped) – 1tsp
• Green chilli (chopped) – 1tsp
• Coriander (chopped) – 1tsp

FOR FRYING

• Oil to deep fry

METHOD

Prepare the Kebab Dough

1. Take hung curd in a bowl. Add Besan (gram flour), chili powder, cardamom powder, clove powder and mix well.
2. Make sure the dough is consistent.

Prepare the Filling

1. Take another bowl and put some chopped cashew nuts, pista, almond, ginger, green chili , coriander leaves. Mix these up.
2. Now add about 1tsp curd to this mix.
3. Mix well and keep aside.

Making the Kebabs

1. Divide the kebab dough into small equal size portions. These should just about fit into the center of your palm.
2. Fill each portion with the prepared mixture.
3. Roll these portions softly using your palms.
4. Dust each piece with refined flour.
5. Heat sufficient oil in a flat frying nonstick pan
6. Now start putting the portions prepared above into this hot oil.
7. Fry the kebabs until they are golden brown.
8. Remove and place onto an absorbent paper.

Serving

Serve with chutney or sauce

Here’s the Dahi ke Kabab Recipe. Enjoy !

The post Curd Kebab or Dahi ke Kabab appeared first on FoodFlavor.in.