Instant Khaman Dhokla

Ingredients:
Besan (gram flour)  -¾ cup
Sooji (Semolina)     - ¼ cup 
Ginger                   - ½ tsp
Green chillies        -3
Salt                       - ¾ tsp
Lemon Juice          - 2 tsp
Sugar                    - 1½ tbls
Oil                        -2 tbls
ENO (fruit salt)     - ½ tbls
Turmeric Powder  - ¼ tsp
Water                 - ¾ cup

Tempering:
Oil                     -1½ tbls 
Mustard seeds    -1 tsp 
Sesame              - 1 tsp (optional)
Curry leaves       - 8 to 10
Green coriander  - 2 tbls (approx)
Grated coconut   - 2 tbls (approx)

Method:
Crush the ginger and green chillies.
Mix all the ingredients well except Eno to a smooth batter. Leave the batter for approximately 20 minutes. At the time of making , add ENO to the batter and  beat well for few seconds. Immediately pour this into the greased  thali ( I use square shaped baking tray ) and steam it for 10 minutes on medium flame and 10 minutes on low flame.

The picture  shown above  is the bottom side of the dhokla.

Cut into 1-1/2 " square or diamond shaped pieces.To temper , heat the oil , add mustard . As  mustards crack up ,add curry leaves.Then add 1/2 a cup of hot water. Pour this on the top of the dhokla.

Once the water gets absorbed ,the dhokla becomes soft . Sprinkle chopped coriander and freshly grated coconut. Now the dhokla is ready to serve.

Notes: (1)  Use aluminum vessels for the best dhoklas.
           (2)  Cover the  steaming vessel lid with towel.
           (3) 1 cup = 250 ml , 1 tbls = 15 ml,  1 tsp  = 5 ml

Diamond Biscuits (Salted)

Got some dough left out after making samosas?
Don't worry! Vegetarian Hut is here to help you make use of them.
Those are small salted biscuits made just out of samosa dough.

Ingredients:
Samosa Dough (Click here for the recipe)

How-to-make
Roll the dough until it's thin like in the image below, and cut it into diamond shapes (you can cut in other shapes if you want) and deep fry. Your biscuits are now ready to be served, you can serve with tomato sauce or coriander chutney. You can keep them in an air-tight container and keep them up to a week or more.

Samosa

Ingredients:
- For the dough

All purpose flour (Maida) - 1 cup (250 ml)
Salt - ¼ tsp
Ghee or Oil - 2 tbsp
Hot Water - 3 to 4 tbsp

 - For fillings

Potato - 300 grams
Frozen Peas - ¼ cup
Chopped Green Chilli - 1
Coriander Powder - ½ tsp
Chilli powder - ¼ tsp
Garam Masala - ¼ tsp
Dry Mango Powder - ½ tsp

Cumin Seeds - ¼ tsp
Chopped Onions - ¼ cup
Salt to taste

Method:
- For dough
Mix the all purpose flour and salt.
Rub the mixture in ghee or oil.
Add hot water to the mixture to form the dough.
Knead the dough until it becomes soft. Keep it aside until you finish making the fillings.

- For fillings
Boil the potatoes and chop them into small cubes, and mash half of the cubes.
Heat the oil in a pan and put the cumin seeds in.
Add the chopped onions, green chilli and fry until it becomes golden colour.
Add garam masala, coriander powder, chilli powder, dry mango powder and salt.
Fry for a minute, then add the frozen peas. Cook until it becomes tender.
Two minutes, add the boiled potatoes and stir.
Fry for 4-5 minutes.
Your masala is now ready for filling.

For samosas

Make a small ball from the dough, and roll oblong.

Cut into two and apply water on the straight edge.
Take the semi-circle and roll it to form a cone shape.

Fill the cone with the fillings leaving some space around the closing part.

Apply water at the edge and stick both edges together as shown above.

Press the edge with a fork to make a secured joint.

Repeat the method for all the other samosas too.

Fry them in a low flame until the cover becomes crispy.

Serve hot with coriander chutney and tomato sauce.