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2 Recipes Which will bring West and South Together


It is a well known fact, that India is a vast country full of diversity. There are many different kinds of people living together in peace and harmony. As the time flies by the different parts of the country keeps coming closer together. The east is slowly and steadily meeting the west and the north is meeting the south. The coming together is not only in the form of relationships which are being built together by the people, but by food. Food is no doubt one of those things which keeps us all together in peace and harmony. Here is one such coming together of two traditional dishes and blending with each other in perfect harmony:

1 Khaman Dhokla:


Khaman Dhokla, is a traditional Gujrati dish which is usually eaten either for breakfast or as evening snack. There are two ways to make the traditional Dhokla. One is in which all ingredients are soaked over-night and are ground with the spices and then steamed. Second is the instant variety which can be made in a jiffy.


1 cup rice

½ cup channa dal

½ cup moong dal

¼ cup urad dal

4 chillies

Juice of one lemon

A piece of ginger

2 tsp sugar

½ tsp turmeric powder

½ tsp heing

½ tsp soda bicarbonate

Salt to taste

For the Tempering:

2 tbsp oil

1 tsp mustard seeds

¼ tsp heing

10-12 curry leaves

For the Decoration:

½ cup freshly grated coconut

2-3 table spoon chopped coriander leaves.


1 Soak the Dals and rice separately for 6 to 7 hours or overnight.

2 Grind the dals in the mixer grinder or blender with the chillis and ginger

3 Grind the rice to a smooth paste and add to the dal mixture

4. Now add turmeric powder, salt and sugar.

5. Keep aside for 4-5 hours.

6. Before steaming add soda bicarbonate, oil and lemon juice to the mixture.

7. Grease the Dhokla thalis with oil and pour the mixture into it till half full, leaving some space fot the dhokla to rise.

8. Steamed the dhokla for 15 minutes.

9. Cut into squares.

10. Heat 2 tsp oil in a pan and add mustard seeds to it.

11. When it begins to splutter, add heing and curry leaves.

12. Pour this mixture over the dhokla squares.

13. Garnish with grated coconut and coriander leaves.


As the traditional recipe is very long and time consuming to make, here is the instant version of the much loved Dhokla:


For the Batter:

1 cup channa dal flour/ Besan

1 ½ tbsp sugi

½ tsp green chilli paste

3 tsp sugar

¼ tsp heing

½ tsp eno fruit salt

Salt to Taste

Oil for Greasing

1 tsp lemon juice

For the Tempering:

2 tbsp oil

½ tsp mustard seeds

2 green chillies, finely sliced

A pinch hing

10-12 curry leaves

For the Garnish:

½ cup grated coconut

2 tbsp chopped coriander leaves


1 Mix together all the ingredients for the batter, except the eno fruit salt, using enough water to be able to make a thick batter out of it.

2. Stir well so that no lumps remain in the batter.

3. If you have time, then let the batter rest for one to two hours. But if, you are in a hurry then you can immediately proceed to the next step.

4. Grease the thali well with the oil.

5.  Add the eno fruit salt mixed in little water and mix it well with the batter.

6.  Immediately pour into greased thalis and steam for about 10 to 12 minutes or till it is done. You can always prick it with a needle or knife to check whether it’s done or not.

7. After it has been cooked, let it cool for a little while and then cut it into squared pieces.

For the Tempering:

1 Heat the oil in a pan

2. Add the mustard seeds, green chillies and hing.

3. When the mustard seeds begin to crackle, add two table spoon water mixed with ¼ tsp sugar and pour it over the steamed dhoklas.

For Serving:

1 Garnish the dhokla with coriander and grated coconut.

2. Serve with green mint chutney or coconut chutney.

Serves 4-6 to people.

Note: Add the fruit salt to the dhoklas just before you are ready to steam it, otherwise your dhoklas will become flat.

2. Coconut Chutney:

coconut chutneyOriginally this chutney is famous with the south Indian food and is loved by almost all along with the idlis, vadas and the dosas. But the surprising fact is that this well loved South Indian Chutney goes amazingly well with the Gujrati Dhokla. Here is how you can make this delicious chutney at home:


1 grated fresh coconut

3 tbsp roasted channa dal (chutney dal)

1 chopped green chilli

Salt to Taste

For the Tempering:

2 tbsp oil

½ tsp mustard seeds

10-12 curry leaves


1 Grind the coconut along with the chutney dal or the channa dal and green chilli.

2. Add enough water to make a thick paste for the chutney

3. Pour into a bowl and add salt to it.

For Tempering:

1 Pour oil into a pan and add mustard seeds.

2 When it starts spluttering, add the curry leaves to it.

3. Pour over the Chutney

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