Dhoklas · Paryushan Parv · Snacks

KHATTA DHOKLA – Recipe No. 17

Khatta Dhokla

Paryushan Parv Recipe No 5 – Khatta Dhokla

Khatta Dhokla is another variety of Dhokla which is a Traditional Gujarati Snack.It is very light and easy to make. It is prepared from rice and different lentils which are grinded with the help of sour curd to make fine batter.

Khatta Dhokla is a very common dish which my mother used to make a lot but this time I have made it and it was my first attempt and it came out to be awesome.

Equipment Used –

  1. Steamer
  2. Grinder
  3. Tadka Pan
  4. Measuring Cups

Prep Time – 8 Hours       Cook Time – 30 Mins        Total Time – 9 Hours 30 Mins               Serving – 8

Ingredients –

  1. Rice (चावल)– 3 Cups
  2. Split Bengal Gram (चना दाल) – 1 Cup
  3. Split Black Gram (उड़द दाल ) – ½ Cup
  4. Sour Curd (खट्टा दही)– 1 ½ Cups
  5. Salt to Taste (नमक)
  6. Soda Bi-Carb (खाने का सोडा) – 1 Tsp.
  7. Oil (तेल) – 6 Tbsp. for Tempering + 1 Tbsp. or as required for greasing
  8. Mustard Seeds (राई) – 1 Tbsp.
  9. Red Chilli Powder (लाल मिर्ची पाउडर)

Method –

  1. Wash rice and both lentils properly with water for 2-3 times and soak them in clean water for overnight.
  2. Now take a grinder and grind rice and lentils with curd and water around ½ Cup and prepare a smooth batter.
  3. Allow the batter to rest for 8 hours in warm place.
  4. Now divide the batter into two big bowls.
  5. Grease steamer plates with oil and heat water in steamer on medium flame
  6. Now take the batter of one bowl and salt and ½ tsp. of soda and mix well.
  7. Now place greased plate in steamer and add batter in which salt and soda is already there upto ¼ of the plate capacity.
  8. Now sprinkle red chilli powder on the batter.
  9. Cover the steamer with the lid and allow to steam. (It will take around 15 mins to steam)
  10. After 15 mins, insert a knife and check whether it is coming out clean and if not then steam for few more mins.
  11. After steaming allow it to cool down and cut it into small pieces
  12. Now heat oil in tadka pan and add mustard seeds and allow it to crackle.
  13. Pour tempering on dhokla pieces in such a way that all dhokla pieces are covered by it properly.
  14. Serve it with fried Green Chillies.


  1. For making tempering White Sesame Seeds, Curry Leaves and Coriander Leaves can also be used. It will give nice color to our Dhoklas.


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Chaat Recipes · No Onion No Garlic · Paryushan Parv · Snacks

DAHI VADA – Recipe No. 16


Paryushan Parv Recipe No. 4 – Dahi Vada

Dahi Vada is one snack which is liked by almost everyone. It is a recipe which is famous in every Indian household. It is very easy and simple to make and delicious to eat. There was a time when I did not like Dahi Vada, but now they are one of my favorites.

Equipment Used –

  1. Grinder
  2. Wok
  3. Whisker

Prep Time – 5 Hours         Cook Time – 30 Mins         Total Time – 5 Hours 30 Mins    Serving – 5

Ingredients –

For Vada

  1. Split Black Gram (उरद दाल)– 2 Cups
  2. Split Green Gram (मूंग दाल) – ½ Cup (24 Mantra Organic Moong Dal, 1kg)
  3. Asafoetida (हींग) – ½ Tsp.
  4. Salt to Taste (नमक)
  5. Water (पानी) – For grinding batter and soaking of vadas
  6. Oil for deep frying Vadas (तेल)

For Curd –

  1. Curd (दही) – 4 Cups.
  2. Salt to Taste (नमक)
  3. Black Pepper Powder (काली मिर्ची पाउडर) – 1 Tbsp.
  4. Powdered Sugar (पीसी हुई शक्कर) – 4 Tbsp.

For Serving –

  1. Tamarind Chutney (इमली की चटनी)
  2. Salt (नमक)
  3. Red Chilli Powder (लाल मिर्ची पाउडर)
  4. Roasted Cumin Powder (भुना हुआ जीरा पाउडर ) (Spice Platter Roasted Jeera Powder ( Roasted Cumin Powder) , 100 g (100g))

Method –

  1. Wash all grams properly with water for 2-3 times and soak them in clean water for 5 hours.
  2. Now take grinder and grind soaked grams, salt, asafoetida and water as required to make smooth batter.
  3. Stir batter briskly for few mins so that vadas will be fluffy and soft.2017-08-30-12-50-07
  4. Now heat oil in wok on medium flame.
  5. To check the temperature of oil, just drop small portion of batter in oil and when it comes up fast then oil is ready for frying.
  6. Now take medium sized portions of batter in between your fingers and drop them in oil.
  7. Deep fry them until they are golden brown and crispy.2017-08-30-14-07-03
  8. Take out vadas from oil.2017-08-30-12-54-17
  9. Now take a bowl of lukewarm water and add all vadas in it for few mins.2017-08-30-12-55-40
  10. Meanwhile take another bowl add in curd, salt, black pepper powder and sugar and whisk it with the help of whisker.2017-08-30-12-57-07
  11. Put prepared curd mixture in fridge.
  12. Now take out vadas from water and squeeze them to remove excess water.
  13. Now take a squeezed vadas in plate and pour in generous amount of curd mixture on it.2017-08-30-13-08-07
  14. For Garnishing – Top Dahi Vadas with Tamarind Chutney, Salt, Red Chilli Powder and Cumin Powder.
  15. Dahi Vadas are prepared to eat.



Tips –

  1. Vadas can also be prepared with Split Black Gram only.
  2. For Garnishing Mint and Coriander Chutney and Chopped Coriander can also be added. I have not added because in Paryushan we don’t eat Leafy Vegetables.
  3. At the place of powdered sugar, granular sugar can also be used around 2 Tbsp.
  4. Use roasted cumin powder only as it will give nice flavor to Dahi Vada


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Indian · Parantha · Paryushan Parv


Paryushan Parv Recipe No. 3 – Stuffed Raw Banana Parantha

Raw Banana is the core ingredient among Jains. It is a big replacement of Potato. There are many varieties which can be made from Raw Banana. In taste wise, all recipes made from Raw Banana will taste same as if it is made from Potato. Sometimes it is difficult to tell whether dish is made of Potato or Raw Banana.

Raw Bananas are considered to be more healthier than Potatoes.

Equipment –

  1. Pressure Cooker
  2. Wok
  3. Rolling Pin (Hopesun Silicone Rolling Pin, Green)
  4. Flat Pan
  5. Potato Masher (Tosmy Stainless Steel Potato Vegetable Pav Bhaji Masher, Multicolour)

Prep Time – 15 Mins.                                       Cook Time – 20 Mins.

Ingredients –

  1. Raw Banana (कच्चे केले) – 6 Nos.
  2. Oil (तेल) – 4 Tbsp.
  3. Asafoetida (हींग) – Pinch
  4. Mustard Seeds (राई) – ½ Tsp.
  5. Cumin Seeds (जीरा) – ½ Tsp.
  6. Fennel Seeds (सौंफ) – ½ Tsp.
  7. Finely Chopped Green Chilli (बारीक़ कटी हुई हरी मिर्ची) – 2 Nos.
  8. Salt to Taste (नमक)
  9. Red Chilli Powder (लाल मिर्ची पाउडर) – 1 ½ Tbsp.
  10. Coriander Powder (धनिया पाउडर) – 1 Tbsp.
  11. Turmeric Powder (हल्दी) – 1 Tsp.
  12. Garam Masala (गरम मसाला) – 2 Tbsp.
  13. Wheat Flour (गेहूं का आटा) (Pure & Sure Organic Wheat Flour, 5kg)
  14. Salt (नमक)
  15. Clarified Butter (घी) (Patanjali Cow’s Ghee, 1L)
  16. Water (पानी)

Method –

  1. Take raw banana peel and cut it into two pieces.
  2. Now pressure cook raw banana until they are soft.2017-08-29-11-48-25
  3. Mash raw banana properly with potato masher2017-08-29-11-51-46
  4. Now take wok and heat oil in it.
  5. Add asafoetida, mustard seeds, cumin seeds and fennel seeds and allow them to crackle
  6. On crackling, add green chillies and sauté it in oil for few seconds.
  7. Now add mashed raw banana and add in salt, red chilli powder, coriander powder, turmeric powder and garam masala and mix well.
  8. After cooking it for 5-10 mins., switch off the flame.2017-08-29-11-53-53
  9. Allow the raw banana mixture to cool down completely.
  10. For dough – Take a bowl and add in wheat flour, salt, water and clarified butter and make soft dough.2017-08-29-12-09-04
  11. Allow dough to rest for 10 mins.
  12. Now take small portion of it and roll it with the help of rolling pin and fill portion of mixture in it and roll it again to give shape of Parantha.2017-08-29-12-16-11
  13. Heat flat pan and put Parantha on it and cook both sides with the help of clarified butter till it changes color to golden brown.2017-08-29-12-22-56
  14. Serve Parantha with Curd.IMG_2017-08-29_11-39-52.JPG      Stuffed Raw Banana Parantha


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Indian · Paryushan Parv

CHOLLE MASALA – Recipe No. 14

Paryushan Parv Recipe No. 2 – Cholle Masala

Cholle Masala is a Lip Smacking Punjabi Cuisine. The typical Punjabi Cholle Masala is made with garlic and onion and it is very spicy and tasty. But today I am making it without garlic and onion. For gravy I have added poppy seeds and cashew nuts which will thicken gravy.

Equipment used –

  1. Pressure Cooker
  2. Wok (Hawkins Futura Non-Stick Kadhai Deep-Fry Pan, 2.5 Litres/26cm, Black)
  3. Grinder

Prep Time – 8 Hours                                                    Cook Time – 20 Mins

Ingredients –

  1. White Chickpeas (छोले) – 1 Cups (Urban Platter Whole White Chickpeas (Kabuli Chana), 1Kg)
  2. Salt (नमक) – 1 Tsp. + To Taste
  3. Water (पानी)
  4. Poppy Seeds (छस छस) – 2 Tbsp. (Urban Platter Poppy Seeds (Khus Khus), 400g)
  5. Cashew Nuts (काजू) – 8 Nos. (Arya Farm Organic Whole Cashew, 200g)
  6. Tomato (टमाटर) – 2 Nos.
  7. Green Chilli (हरी मिर्ची) – 2 Nos.
  8. Oil (तेल) – 4 Tbsp.
  9. Asafoetida (हिंग) – Pinch
  10. Mustard Seeds (राई) – ½ Tsp.
  11. Cumin Seeds (जीरा) – ½ Tsp.
  12. Fennel Seeds (सोंफ) – ½ Tsp.
  13. Bay Leaf (तेज़ पता) – 1Nos. (Home Of Spices Bay leaves(Tejpatta) 100GMS)
  14. Dried Red Chilli (सुखी लाल मिर्ची) – 2 Nos.
  15. Red Chilli Powder (लाल मिर्ची पाउडर) – 1 ½ Tbsp.
  16. Turmeric Powder (हल्दी) – 1 Tsp.
  17. Coriander Powder (धनिया पाउडर) – 1 Tbsp.
  18. Cholle Masala (छोले मसाला) – 2 Tbsp.


  1. Soak white chickpeas in hot water with 1 tsp. of salt for 7-8 hours in a hot case so that temperature of water remains same.2017-08-28-07-11-04
  2. Soak poppy seeds and cashew nuts in water for 5-6 hours.2017-08-28-07-12-24
  3. Now pressure cook soaked chickpeas until they are soft.2017-08-28-07-15-56
  4. Now take grinder and grind together tomato, green chilli, poppy seeds and cashew nuts.2017-08-28-07-17-55
  5. Take a wok and heat oil and add asafoetida, mustard seeds, cumin seeds and fennel seeds and allow them to crackle.
  6. Now add bay leaf and dried red chilli.
  7. Add tomato mixture and sauté it for some mins.
  8. Now add salt, red chilli powder, turmeric powder, coriander powder and cholle masala and cook until the oil leaves the sides of wok.2017-08-28-07-19-55
  9. Now add chickpeas and allow it to cook.
  10. After 1 boil switch off the flame
  11. Serve hot with Parantha or Puri.IMG_2017-08-28_07-00-40Cholle Masala


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