Methi Theplas

The Gujarati snack Thepla is a type of chapathi spiced up with chilli powder and asafotoeda. Added methi leaves also add to the flavour and nutritional content. Theplas can be eaten for breakfast, lunch or dinner. Gujaratis eat this with plain yoghurt, chutney or with mango chunda. I prefer this with dry garlic chutney or the Jain pickle Menasina Gatti. More on Menasina Gatti soon.

Theplas

Here's Meena's improved recipe for making soft and nice methi theplas.

Ingredients:
Whole Wheat flour - 2 cups
Fresh Methi leaves - 1 bunch(100Gms)
Plain curd or buttermilk - 1 cup(Or QS)
Salt - To taste
Red chilli powder - 2 Tsp
Turmeric powder - 1/2 Tsp
Cumin powder - 1 Tsp
Asafotoeda - A pinch
Oil/Ghee - QS

Make lemon sized balls

Roll out thin chapathis

Roast on both sides

Apply little oil/ghee on both sides

Store in hot case

Method:
Clean wash and chop the methi leaves.
Make a stiff but soft dough with wheat flour mixed in with curd tempered with salt to taste, red chilli powder, cumin powder, turmeric powder and asafotoeda.
Add the chopped methi leaves, knead well and keep covered with a moist cloth for 30 Mins.
Heat the chapathi pan.
Make lemon sized balls with the tepla dough, dust the rolling board and roll thin chapathis.
Roast this on the hot pan, applying little oil/ghee on both sides.
Serve hot with curd, garlic chutney, chunda or any chutney of your choice.
Can also be eaten with any kind of daal or vegetarian curry.

Theplas with garlic chutney

Note:
1. You can substitute methi leaves and use a small bunch of mint leaves to make Pudina Teplas.
2. You can also make variations and add ajwain, ginger garlic, crushed green chillies, coriander leaves etc.
3. You can make the dough with only water. In that case, you may mix in a teaspoonful of oil or ghee to the dough.
4. Adjust the quantity of chilli powder according to your taste. We like them little more spicy, hence we add 2 tsp.

Bajra Rotla, Beet Root Pachadi and Daalithoi

Bajra or Millet is a grain grown in most of the places in India. In Rajasthan and Gujarat, Bajra Rotla(Roti) is a main source of food. Healthy and tasty, these rotlas can be made easily at home.

Rotla goes well with brinjal curry but here we have tried Southern style Beet Root Pachadi to go along with Rotlas and also some GSB style Daalithoi. Our friend Geetha Shah from Mysore was in Mangalore last year and she prepared nice Bajra Rotlas and Beet Root Pachadi for us. Meena made daalithoi as usual.

Bajra Rotla

Ingredients:
Bajra(millet) flour - 4 cups
Water - 2 cups(Approximately)
salt - To taste
Ghee - QS

Method:
Sieve flour with salt.
Add water slowly and knead to a soft dough.
Make balls of about 1 1/2 inch diameter.
Keep a greased plastic sheet on the rolling board, place the ball of dough on it, place another greased sheet over it. Press with another board into a 1/4 inch thick roti.
Heat a chapati tawa, place the roti on the tawa taking care not to break it and roast on medium heat on both sides till well browned. Remove and apply ghee and serve hot with brinjal curry and curds.

Beet Root Pachadi

Beetroot - 1 cup grated
Green chillies - 2 sliced
Ginger Paste - 1 tsp
Onion - 1 chopped
Mustard seeds - 1/2 Tsp
Curry leaves - 4-5
Thick Curd - 2 cups
Oil - 1 Tsp
Salt - To taste

Method:
Heat oil in a Kadai.
Add mustard seeds and allow them to splutter.
Add curry leaves, green chillies and chopped onion and fry till they get slightly browned.
Add the grated beetroot, ginger and salt and fry, till the curry is dry and beetroot is cooked.
Remove and allow to cool.
Add curds, mix well and serve.

Daalithoi

Ingredients:
Tuvar Daal(Split Pigeon Peas) - 1 Cup
Water - 3 Cups
Salt - To taste
Green Chillies cut lengthwise - 3
Red Chillies broken - 3
Curry leaves - 6
Mustard seeds - 1/2 Tsp
Asafoetida - A pinch
Coconut Oil/Ghee - 1 Tsp

Method:
Cook Tuvar daal in a pressure cooker with 3 cups of water for 10-15 mins.
Churn lightly with a buttermilk churner or egg beater. If you want daalithoi to be thin, add more water.
Add salt to taste and sliced green chillies and boil for just a minute or two.
Heat oil/ghee, add mustard seeds and allow to splutter. Add broken red chillies, asafoetida and curry leaves.
When a nice aroma emanates, pour the seasoning over the cooked daal, mix and serve.

Variation: You may add chopped tomatoes and coriander leaves and also crushed pepper while boiling with green chillies.
You may also add small bits of boiled potato.

Khaman Dhokla by Geetha Shah

Khaman Dhokla is a popular Gujarati snack rich in proteins. It is easily digestible and has an irresistible taste and flavour, making it a much sought after snack for Breakfast or Tea time. 

Many people think it is difficult to make Dhoklas from raw ingredients but once you all try making it the way shown here, you all will agree that it is very simple and easy to make! 

Here’s the tasty healthy Gujarati snack presented by Geetha Shah, our friend from Mysore.

 

Ingredients:

1. Besan (Chick Pea Flour)  500 Gms.

2. Unsweetened Yoghurt (Plain Curds)  250Ml.

3. Water  250 Ml.

4. Salt  To Taste.

5. Sugar  2 Tbsp

6. Lemon (Squeezed)  2 Medium

7. ENO Fruit Salt (Plain)   2 Sachets (20Gms)

8. Soda BiCarb(Cooking Soda)  ½ Tsp.            

9. Asafoetida (Hing) Powder  ¼ Tsp

10. Turmeric Powder   ½ Tsp 

11. Green Chillies (Chopped/sliced)  5         

12. Mustard Seeds  1 Tsp

13. Curry Leaves   1 Sprig

14. Bengal Gram Dal(Split Chick Peas) [Optional]  1 Tsp

15. White Sesame Seeds (Til) [Optional]  1 Tsp

16. Refined Vegetable oil  3 Tbsp

17. Coriander Leaves Chopped   A Handful

18. Freshly Grated/Desiccated Coconut  ½ Cup.

 

Method:

Sift Besan in a Mixing Bowl. Add Turmeric powder, Asafetida, salt, and sugar. Combine well.
Mix in water and Yoghurt and beat well so that the consistency is pasty and smooth like cake batter. Check for salt.
Keep aside for 10 mins. 

Keep the steamer with sufficient water on the stove and bring to a boil.
Place a greased Stainless Steel shallow plate or flat bottomed vessel in the steamer.
Mix Soda Bicarb, Eno salt and Lime juice into the batter and beat thoroughly in only one direction till the batter raises to double.

Pour this batter into the greased plate in the steamer and close the lid.
Steam for exactly 15 mins on free steam. Close the flame and leave the steamer on the stove for 5 mins.
Remove the plate from the steamer and allow cooling.  

Cut the steamed Dhokla into 2” Diamond shaped pieces.
Heat oil in a shallow pan; add mustard seeds, Bengal Gram and Sesame seeds until they splutter.

Add Green Chillies and Curry leaves. Fry well and add ¼ cup water. Bring to a boil and close the flame.

Pour the seasoning evenly on these pieces.
Garnish with Coriander leaves chops and grated Coconut
Goes well with sweet and sour green mint chutney.

Serves 12 people.