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Dhokla is a one of the most famous and most loved breakfast in Gujrat. You will find this dish at every gujarati home on any day of the week. There are many varieties in this dish. Can be made up of gram flour, rice, semolina (rawa) etc. Today I am sharing Rice And Chana Dal (gram dal) Dhokla with you all. A very simple and yummy fluffy dhoklas that you can have for your breakfast, appetizers before your lunch or dinner or evening snack. Rice And Chana Dal Dhokla Ingredients 2 cups rice 1 cup chana dal (gram dal) 2 inch ginger 5-6 green chilies Half tsp baking soda or 1 packet eno fruit salt Salt as per taste 1 cup sour curd 1 tsp turmeric powder Half tsp red chili powder Half tsp sugar 1 cup oil 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp sesame seeds 2 tsp finely chopped coriander 5-6 curry leaves Recipe Soak rice and chana dal for 7-8 hours. Drain and grind them to a coarse paste. Let the batter ferment for 10-12 hours. Grind ginger and

Aambat means sour.  Aambat chukka is a green leafy vegetable. It is also known as Sorrel Green Curry or Khatta Palak Sabji. This vegetable can also called as sour cousin of palak (appearance is like palak). This dish is a very famous in Khandesh which includes places like Jalgaon, Dhule, etc in Maharashtra. I got to learn this dish from my dad and mom both. This a very spicy dish that you can have it with roti, bhakri and steamed rice. This dish being very spicy it won't harm your stomach for sure. For spicy food lovers this dish can be a treat. Aambat Chuka Bhaji Ingredients 250 grams of aambat chuka leaves 1 cup toor dal (lentils) 2-3 small egg plants 1 onion 1 tomato 1/4 cup peanuts 15-20 green chilies 1 tsp turmeric powder 8-10 small dry coconut pieces Salt as per taste Half tsp cumin powder Half tsp coriander powder 2-3 cups water Recipe Grind half of the chilies in a grinding jar to a smooth paste. Chop 5-6 chillies into pieces and ke

Stuffed Chili or Bharwan Mirchi is a side dish made of long chilies. These long chilies are known as Bhawnagri Mirchi. These chilies are not spicy at all. We can use these chilies for making bhajiyas (fritters) too. This dish Stuffed chili is very famous in Maharashtra and Gujrat. You can have this dish for your lunch or dinners. Can be eaten up with roti, bhakri or rice. Stuffed Chili Ingredients 6-7 long chilies (bhawnagri mirchi) 1 cup gram flour (besan) 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp fennel seeds 1 tsp coriander powder 1 tsp red chili powder Half tsp turmeric powder Half tsp dry mango powder  Salt a per taste 2-3 tsp finely chopped coriander leaves 1 cup oil Half cup water Recipe Heat a tsp oil in a wok and add cumin seeds to it. Let them crackle nicely and add coriander seeds, fennel seeds, red chili powder, turmeric powder, coriander powder and dry mango powder to it. Mix well and add gram flour to it. Mix well. Add little water an