If you are someone who loves spicy and tangy snacks, here we bring you an interesting dhokla recipe made with fiery and piquant spices and some veggies.
There are times when you don’t want to stuff yourself with oily, greasy snacks and want something easy to make and light to accompany your evening cup of chai. When you think of quick, easy to make and light snacks, dhokla is probably the first thing that comes to mind. Fluffy, spongy and filling, this instant Gujarati snack is definitely a magical treat for the taste buds. Dhokla is typically made by steaming a frothy besan batter and then topping it further with tempering or tadka of curry leaves and mustard seeds. With emerging culinary experiments, dhokla now has so many variations. For instance- rice dhokla, ragi dhokla, rava dhokla, khaman dhokla and even chilli cheese dhokla.
If you are someone who loves spicy and tangy snacks, here we bring you an interesting dhokla recipe made with fiery and piquant spices and some veggies. It is called Masala Dhokla! You can have this dhokla not only with your evening cup of tea but also for breakfast or when you feel hungry or simply when you are trying to follow a weight loss diet. Wondering how to make it? Read the recipe below.
Here’s How To Make Masala Dhokla | Easy Masala Dhokla Recipe:
To make this recipe, first mix semolina (sooji), besan, salt and water in a large container. Mix it well and set it aside for some time.
Now, add enough salt to the batter and mix it well. Add water if required. Now grease the moulds with some oil and pour the batter into the moulds properly. Let the dhoklas steam for 15 minutes on a high flame.
Then, heat oil in a pan, add mustard seeds and all the masalas and saute veggies. Cook everything for a minute and then add prepared dhoklas in it and mix properly.
Your masala dhoklas are ready to be savoured. Click here for the full recipe.
For more dhokla recipes, click here.
Prepare this delicious delight at home and let us know how you liked the taste of it in the comment section below. Happy Snacking!
For starters that pack a punch, try these Indian appetizers at your next party.
When I serve appetizers, I like them bold, spicy, and full of flavor so that people get excited for the meal to come. Indian appetizers are perfect for this.
They also make great finger foods or Superbowl Sunday snacks.
When making Indian food, you’ll incorporate many spices, herbs, and complementary flavors into your cooking.
It’s not unusual for a single Indian recipe to include a dozen different spices.
For this list, I’ve tried to include dishes for those who like a lot of heat and those who prefer things a little milder.
Hopefully, you’ll find something that’s right for you.
1. Corn Pakora (Fritters)
*Note: Pakora is popular Indian street food, and I’ve included a few different varieties here.
People also refer to it as pakoda or pakodi, so if you notice discrepancies in the recipe names, it’s because people use the terms interchangeably.
If you’re looking for a snack to ease someone into trying Indian food for the first time, I highly recommend corn pakora.
It’s delicious but mild, and it looks and tastes enough like American food that newbies to Indian cuisine won’t dismiss it out of hand.
Furthermore, despite the lengthy ingredients list – mostly seasonings – it’s also quick and easy to make.
2. Cabbage Pakora
Cabbage pakora is another good option for those unsure about ethnically diverse cooking.
It’s made in much the same way as any other pakora dish, and you can use any variety of spices and seasonings that you like.
If you’re not a huge fan of cabbage, you may still enjoy these because the flavor of the onion and spices helps mask the cabbage’s natural bitterness.
3. Vegetable Samosas
These deep-fried dumplings are pretty standard Indian treats, although their fillings are often different.
This recipe keeps them vegetarian-friendly, using only potatoes, peas, onions, chiles, and various herbs and spices.
They’re tasty and surprisingly filling, despite their small size.
4. Vegetable Pakora
This is another vegetarian-friendly dish that’s one of the most famous street foods in India.
They’re mixed veggies fried and flavored with garlic, chiles, mint, and other robust spices.
They smell amazing, and they taste even better.
5. Vegetable Kabab with Potato and Cauliflower
Don’t confuse these veggie kababs with veggie kebabs because the two are entirely different things.
These kababs are similar in appearance, texture, and consistency to fried green tomatoes, although you can bake them for a slightly healthier option.
They’re also simple to make, vegetarian-friendly, and relatively healthy.
6. Lentil Fritters (Masala Vada)
These lentil fritters taste fantastic, but that’s not even why I love making them.
I enjoy cooking them because of how pretty they look when they’re done. They’re so colorful!
The word ‘masala’ means ’a variety of spices,’ and these lentil fritters are covered in spices and other flavorsome ingredients.
In addition to the lentils, there’s also red onions, red chilis, chili flakes, curry powder, salt, coriander, and fennel seeds.
If you like lots of exotic tastes in your food, you’ll love these.
7. Mango Chutney
Mango chutney is one of the more well-known Indian condiments, and this recipe for it is one of the best I’ve found.
You can prepare it to serve immediately or can it for longer storage.
It’s a sweet and spicy topping that goes well on sandwiches, crackers, and breads.
8. Cilantro Mint Chutney
You can make this simple, delicious chutney in a blender in 10 minutes or less! It’s smooth and creamy and adds a clean, fresh taste to any dish.
If you want the freshness without the hint of heat, leave out the jalapeño.
9. Gobi 65 (Cauliflower 65)
If there’s one thing I learned from my time experimenting with Indian recipes, it’s that you can deep-fry anything. And yes, that includes cauliflower.
For this yummy appetizer, you’ll batter your cauliflower florets and fry them until they’re crispy.
Then you’ll season them with all kinds of bold spices and a little yogurt.
By this point, your kitchen should smell incredible.
After they’re seasoned, serve them immediately. If you let them cool for too long, they become less crispy.
10. Idli Fry
Other than salt for taste and oil for frying, these tasty fries only require two ingredients – day-old idli and your choice of an Indian spice mixture/seasoning. (I prefer bhaji masala.)
Although they aren’t made from potatoes, I call them “French fries for people who hate French fries.”
They’re extraordinarily tasty, and I haven’t found anyone yet who doesn’t like them.
11. Paneer Pakora
Paneer pakoras are fried, cheesy squares of deliciousness.
You may have to find a few of the ingredients at an ethnic marketplace (or Amazon), but once you have them, you can whip these up in less than 15 minutes!
They’re best when served with green or red chili chutney or schezwan sauce.
12. Onion Fritters (Pakoda)
I love onion fritters. They’re like herbier, spicier Blooming Onions or Awesome Blossoms.
They’re also quick and straightforward to make, taking less than half an hour of your time.
You can add spinach for an earthier flavor or garam masala for a hotter, sweeter fritter. Serve these with chutney if you like, but they taste just fine alone.
13. Papdi Chaat
Papdi chaat is the perfect mixture of spice, sweetness, and tanginess.
There are several variations of the snack, but this recipe shows you how to make basic papdi chaat.
The main ingredients are chickpeas, yogurt, and potatoes, making for a hearty, filling appetizer.
14. Khaman Dhokla
These adorable cakes are soft, fluffy, and savory. They’re made of besan (chickpea) flour, semolina, sugar, and as usual, plenty of spices.
They’re super cute and a decent source of protein and fiber. In addition to serving them as appetizers, you can also add them to your breakfast menu.
15. Indian Tomato Soup
I couldn’t wrap up this list without adding at least one soup, and Indian tomato soup is one of the best.
It provides you with all the warmth and comfort of traditional tomato soup, but it adds in a ton of extra flavor to delight your taste buds.
Add a bit of heavy whipping cream to the top for an extra oomph of yumminess.
Mix veg curry is made by cooking a mixture of vegetables together in a traditional Indian onion-tomato gravy. The dish is characterized by multiple flavors due to the addition of many vegetables which also makes it quite nutritious.
Mixed veg is served in almost all Indian restaurants. The restaurant version of this dish is slightly heavy and creamy. But you can also make a light, colorful and healthy mix veg curry at home with minimal spices.
Choosing vegetables for mix veg curry
There is considerable flexibility in choosing the vegetables to be added. It can include seasonal vegetables and common vegetables like capsicum, cabbage, cauliflower, french beans, peas, carrots, potato, tomato, onion etc.
I have first shallow fried vegetables and then added them to the gravy. You can also cook all of them together for a healthier variation.
– vegetable dumplings in onion-tomato gravy – tangy spicy mix veg curry – special dish prepared for diwali
Mixed Vegetable Curry is a delicious and healthy veg recipe which can be eaten with Indian breads like chapati, paratha, poori or Rice dishes like jeera rice or steamed rice etc.
To make Mix Veg Curry at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
– semi-dry spicy mix veg curry – smoky mix veg curry – fried paneer dumplings in gravy – dry version of kadai paneer – slow cooked baby potatoes in spicy gravy – marinated & grilled paneer in gravy – paneer stuffed tomatoes in gravy
Suggested recipe collections :
Category: Main Course
Total Time: 45 mins
Prep Time: 20 mins
Cook Time: 25 mins
Nutrition (per serving)
Ingredients For Mix Veg Curry Recipe
- 1/2 Cup Chopped Potatoes
- 1/2 Cup Chopped Cauliflower
- 1/4 Cup Chopped Carrots
- 1/4 Cup Chopped French Beans
- 1/4 Cup Chopped Capsicum (Green Bell Peppers)
- 1/4 Cup Green Peas
- 1 Small Onion
- 2 Medium Sized Tomatoes
- 1-2 Green Chillies
- 3-4 Cloves of Garlic
Step By Step Instructions With Photos for Mix Veg Curry Recipe
First roast some cashews (in oil or without it) and set them aside.
Heat 2 Tablespoons oil in a pan and add chopped potatoes & carrots to it. Shallow fry them for a couple of minutes till they start to turn light golden-brown in color and get crisp on the edges.
Then add cauliflower florets and chopped french beans to the pan. Cook for a couple more minutes.
Add Green Peas and chopped Capsicum. These are added in the end, since they take the least amount of time to cook.
Fry the vegetables till they are all cooked, but do not overcook them otherwise they will turn mushy. Then remove the cooked vegetables from the pan and set them aside.
Heat a little oil in the pan. You can use any oil leftover from the previous step as well. Add Cumin Seeds and fry them till they start to splutter.
Now add chopped onions along with ginger, garlic and green chillies.
Fry them till onions turn golden brown or translucent.
Then add 2 chopped tomatoes to the pan.
Fry till the tomatoes are cooked and turn mushy. Then let the mixture cool.
Add the onion-tomato gravy to a grinder or food processor along with the roasted cashews. Grind the mixture to a smooth puree and add it back to the pan.
Now add Red Chilli Powder, Turmeric Powder, Coriander Powder, Garam Masala and Salt to the gravy.
Roast the gravy till it starts to leave oil on the sides. Then add 2 Tablespoons Cream or 1/2 Cup Milk.
Add 1 Cup of water to the gravy and bring the mixture to a boil.
Then sprinkle some crushed dried Fenugreek Leaves (Kasuri Methi) on the gravy and mix.
Add the fried vegetables to the pan and mix to coat all the vegetables with the gravy. Cover the pan with a lid and let the vegetables cook for 2-4 minutes.
Finally sprinkle some chopped coriander leaves on top for garnish.
Mix Veg Curry is ready. Serve it hot along with any Indian Bread or some mild flavored rice.
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Sevai known as Rice Noodles is a traditional dish made from Rice. It is also called Santhakai or Santhavai in the Kongunadu region of Tamil Nadu. It is similar to Idiappam except the type of rice used and the method of preparation. Now a days we get instant sevai in the market but my mother-in-law always make this from scratch as described in this recipe. Traditionally Sevai is made using Sevai Nazhi (Sevai Press) which was one of the essential household item in the past generation. Once the Sevai is made this can be served plain or we can further make different sevai in different flavors. The commonly made sevai are Lemon Sevai and Coconut Sevai. I have given the recipe for plain sevai and lemon sevai in this post.
Conventional way of making Sevai:
- Soak the Parboiled / Idli rice for 2-3 hours
- Grind the rice to a smooth batter
- Cook the rice batter along with salt and oil to a thick dough in a kadai (like we cook for Kozhukattai mavu)
- Make dumplings out of the sevai dough and steam cook them in the pressure cooker
- The cooked dumplings are then put inside Sevai Nazhi and squeezed to make noodles.
The squeezing process is indeed tiresome. We need to hold the legs of the sevai maker with our legs and turn the handles with both of our hands. Usually the kids and family members takes turns to press the sevai. If the cooked dumplings are warm, it will be easier to squeeze and if the dumplings become cool, it will be very hard to squeeze.
Can we do Sevai without Sevai Maker (Sevai Press)?
Yes, Surely. We can use Thenguzhal/Idiappam Mould to make Sevai. Only difference is instead of cooking dumplings and then squeezing, we need to first squeeze the prepared sevai dough and then steam cook as we do for Idiappam. The detailed recipe to make Seavai using Thenguzhal/Idiappam Mould is given in the link below
How to Serve Sevai?
- Sevai is usually served plain with Pulissery and Pappad in my MIL’s place (Nagercoil). It is an ultimate combo.
- Sevai can also be served in different flavors. We first need to crumble the noodles and then flavor them. Some of the commonly made sevai varieties are
- Lemon Sevai: We need to follow exactly the tempering we usually make for lemon rice and instead of rice we can toss the crumbled sevai and mix well : We first need to prepare tamarind based mix as we prepare for Puli Aval or Tamarind rice and then toss the sevai and mix gently
- Coconut Sevai: We need to prepare the tempering and fry the coconut till light brown as we prepare for coconut rice and then toss the sevai and mix gently
- Coconut milk and Sugar: We can also serve the plain sevai with coconut milk and sugar, like we make for Appam.
Tips for making Sevai
- Rice and Dough – Use Idli Rice / Parboiled rice for making Sevai. Soak the rice for about 4 hours before making dough. The dough should be smooth and prepared like Dosa dough consistency. Wet Grinder is recommended to make the dough but your an also use Mixer Grinder.
- Cooking of the Dough – The dough should be cooked in medium flame till its soft, non-sticky and like chappathi dough consistency. Use heavy bottom pan to cook. We should continuously stir while cooking the dough otherwise it will stick to the bottom and may get burnt. This may be little difficult if the quantity is large. You may need additional help to stir the dough continuously. It will be harder to stir when it becomes thick.
- Steam cooking the Dough – You can use any steamer / Idiappam steamer or Idli plate to cook the dough
- Pressing the Dough – Press the cooked dough when it’s hot. When it gets cold, it becomes hard and hence difficult to press. So, press the dough when it is hot. You may need additional help for someone to hold the legs while pressing. Take turns among the family members to finish the pressing.
How Sevai is different from Idiappam ?
Sevai and Idiappam are usually mistaken as same dish. Technically both are different. Sevai is made using Parboiled/Idli rice. Idiappam is made using raw rice. Also Idiappam is almost instant, we can use store bought rice flour and make Idiappam instantly, but on the other hand for Sevai is not instant. Though the time and effort for making sevai is more than Idiappam, still the taste of sevai is worth the effort.