Recipe for Spicy Vegetables from Papada Kathiyawadi without Garlic and Onion

Known as Hamman Dhokla in Gujarat, it is popular across the country and enjoyed as a snack even in cities like Delhi and Mumbai. If your family members are tired of monotonous types of dhokla, you can easily make Hamman Dhokla at home and treat everyone to it. Its sweet and sour taste and texture are very appealing to children, and people enjoy eating it immensely.

We will tell you how to prepare perfectly fluffy and juicy Hamman Dhokla that resembles a restaurant version. The main feature of this recipe is that it does not require much preparation time while being a light and healthy snack. It can be used for breakfast in the morning, for an evening tea, or for children's lunch.

Ingredients for Hamman Dhokla

Ingredients for the batter and for the fried tempering are required for preparation.

Simple Preparation Method

First, mix the lentil flour (besan), semolina (sooji), salt, turmeric, and sugar in a large bowl. Then, gradually add yogurt, lemon juice, and a little water to knead a smooth, lump-free batter. Cover the finished batter and set it aside for 10–15 minutes.

In parallel, place water in a steamer or a large pot to heat up. Grease the mold or pan in which the dhokla will be cooked with a small amount of oil. Before starting to steam, add Eno to the batter and mix it lightly, adding one tablespoon of water. As soon as the batter starts to rise, pour it immediately into the greased mold.

Place the mold in the steamer and cook over medium heat for 15–20 minutes. Check for doneness with a toothpick: if it comes out clean, the dhokla is ready. After it cools down a bit, cut it into the desired shape.

Tempering Preparation Method

Heat oil in a pan and add mustard seeds. When they start to sizzle, add green chili and curry leaves, frying them for a couple of seconds. Next, pour water, sugar, and lemon juice into the pan, bringing the mixture to a boil. Gently pour the resulting tempering over the sliced dhokla so that it absorbs the juice well. Finally, garnish the dish with fresh coriander and grated coconut.

Simple Tips for Enhancing Flavor

If you are tired of monotonous dishes and want to cook something new, you can try yogurt vegetable curry (sabzi). Today, we present a recipe for yogurt sabzi in the style of the famous chef Sanjeev Kapoor.

Sometimes there may not be fresh vegetables at home, or you might simply want variety in your diet. In such cases, you can use yogurt that you already have. We will tell you a simple way to prepare yogurt sabzi in the style of Sanjeev Kapoor. This dish is prepared very quickly and yet has a rich flavor. If you are planning lunch or dinner and want something original and tasty, be sure to make this yogurt sabzi, which you will want to cook again and again.

To prepare yogurt sabzi, you will need: 1½ cups of yogurt, 1 medium onion (finely chopped), 2 green peppers (finely chopped), 2 tablespoons of oil, 1 teaspoon of cumin seeds, 1½ teaspoons of turmeric powder, 1 teaspoon of red pepper powder, 1 teaspoon of coriander powder, ½ teaspoon of garam masala, salt to taste, and 2 tablespoons of finely chopped green dill.

To begin, finely chop the onion and green pepper. Then, thoroughly whisk the yogurt in a bowl so that there are no lumps. After that, heat the oil in a saucepan and add the cumin. When the cumin starts to sizzle, add the onion and green pepper, frying them until they are lightly golden and translucent.

Next, add the turmeric, red pepper, coriander, garam masala, and salt to the pan, frying the spices until cooked. Then pour in the whisked yogurt and cook on medium heat, stirring constantly for 3-4 minutes. At the very end, add the finely chopped green dill and mix well. The ready, delicious yogurt sabzi is served hot, garnished with green dill, and pairs perfectly with roti, paratha, or rice.