Gujrati Recipes

Hello-

I recently picked up some dal called Ranguni Val at my local market. But I can't find any recipes for it. Does anyone have any recommendations for me? They look almost like dried lima beans, but they are white.

Thank you in advance for your help!

Jennie (aka Janki)

Hi Janki,

I got this recipe from a Gujarati friend years ago. This dish is a favorite in my house and I make it very often.

Ingredients:
Rangooni Val - 1 cup
chili-ginger paste - 1 tsp
ajwain - 1 tsp
tamarind paste - 1 tsp
jaggery
turmeric powder - 1/2 tsp
chili powder - 1/2 tsp
dhania-jeera powder - 1 tsp
fresh coriander
salt
oil - 1 tbspn

For making val gujarati style, soak the rangooni val overnight. Next day remove the water and wash it and boil it with salt in fresh water or pressure cook it with salt for 2-3 whistles.

Transfer the val in a pan or let it be in the cooker. Add all the dry masalas to it and mix. Now take oil in another small pan, add ajwain when they crackle add chili ginger paste. Cook for a minute till u smell the paste. Now pour this over the val and bring it to a boil add tamarind paste and jaggery. Amount of tamarind and jaggery should be almost equal, so that it has that sweet taste and also the khatta taste. decorate with cilantro.

Eat with rice and curd or puri.

PS: I just add a tspn of jaggery to the val.

Hope this helps.

Regards,
Deepa

Hi,

Val is basically another type of Mochai. You can use it to make sundal, add it to sambhar, kootu etc.... . Remember to soak it for 6 to 8 hours before using.

Vandhana

Thanks, Deepa and Vandhana! I'm going to try this tomorrow!

Jennie (aka Janki)

hi pravina

i just registered so i am very new to this stuff. i wanted to know how i can make dhokri as everytime i make them they turn out awful. most people turn out reali nice but when i try there recipe it still turns out bad so i thought u could help me as i am having guests in 2 weeks time.

thankyou

nimisha

hi pravina

i just registered so i am very new to this stuff. i wanted to know how i can make dhokri as everytime i make them they turn out awful. most people turn out reali nice but when i try there recipe it still turns out bad so i thought u could help me as i am having guests in 2 weeks time.

thankyou

nimisha

Hi Nimisha,
Welcome to the group. Here below i have posted a recipe for Dhokris for you.I have had a lot of success with this recipe and my guests have always appreciated them. Hope you get the same results. Please donot hesitate to ask for any other gujju recipes.If in doubt donot hesitate to drop me a line.
warm regards

Pravina





DHOKARI

Serves 6 persons

FOR THE BATTER


I BOWL OF GRAM FLOUR (8OZ)
3TBLS OF DHOKRA FLOUR OR RICE FLOUR

½ BOWL SOUR CURDS
ITBLS GINGER AND CHILLI PASTE
3TSP ENO
I I/2TSP BAKING POWDER

5TBLS OIL

SALT TO TASTE

¼ TSP TURMERIC

FOR TEMPERING(Vaghar)
3 TBLS OIL

CURRY LEAVES
1TBLS SESAME SEEDS
1TSP MUSTARD SEEDS
A PINCH OF ASOEFOTIDA
2TO3 DRY RED CHILLIES
2 CHOPPED GREEN CHILLIES
3TABLESPOON CORIANDER

ITBLS DESSICATED COCONUT

1 PUT THE FLOURS INTO A BOWL AND MIX THE CURDS.

2 ADD APPROXIMATELY ¾ BOWL WARM WATER TO MAKE A BATTER

3 LEAVE TO FERMENT FOR 5HRS

4 ADD THE GINGER AND CHILLI PASTE

5 SALT AND TUMERIC.

6 HEAT THE OIL, (3TBLS) AND WHEN WARM ADD TO THE BATTER

7 THE BATTER SHOULD BE OF MEDIUM TEXTURE

8 PUT ITSP OF OIL IN A 10” DIAMETER “STEAMER DISH”. ADD ONE TSP OF ENO AND ½ TSP BAKING POWDER. MIX WELL.

9 ADD JUST ENOUGH BATTER TO FILL ABOUT HALF THE DISH.

10 SWIRL THE BATTER IN THE DISH TILL TURNS FLUFFY.
11 STEAM IT FOR 10MINS IN A STEAMER.

12WHEN COOL CUT IT INTO 1”DIAMOND SHAPES.

13 FOLLOW STEPS 8 TO 12 FOR THE REMAINING BATTER.( 2 times)

14 ARRANGE ALL THE “DHOKRIS” IN A BIG SERVING PLATE.

15 IN A PAN HEAT THE OIL AND WHEN HOT ADD THE RED CHILLIES , CURRY LEAVES ,MUSTARD SEEDS, HING, AND SESAME SEEDS. POUR THIS EVENLY ON TOP OF THE DHOKRIS .

SPRINKLE THE GREEN CHILLIES CORIANDER LEAVES AND THE DESSICATED COCONUT.
SERVE THE DELICIOUS FLUFFY DHOKRIS WITH FRESH TOMATO OR GREEN CHUTNEY.

USEFUL COMMENT

IF STRETCHED FOR TIME THE FERMENTING TIME CAN BE LESSENED

Dear Pravina,

Your recipe for dhokla sounds good and you say it has been tried and tested. Thanks for the same.
I have a doubt though...regarding step 8. You say 'add a spoon of oil in the plate and add the eno and baking powder. Do we have to mix the oil+bak pder+eno in the plate?? When we then pour the dhokla mix, should we mix all of it together or should we just pour it on top of it? Please clarify this point. I am surely going to try this recipe and shall give you a fb...after reading your reply. Thanks.

L, Kamla

Hello Kamla,

As to your query, put the oil,baking powder and eno in the plate u r going to steam the dhokri in. Mix well. add the batter,about 3-4 ladle spoons to this mix.with a spoon or ur fingres mix the batter oil,eno baking powder mix in a vigorous movement clockwise till it becomes light and fluffy. these incorporates air into the mix.follow on from step 9. i hope i have answered your query.if still in doubt please donot hesitate to ask.
warm wishes
pravina

Dear Pravina,

That clears all my doubts, thanks for responding. I shall try it out and let you know soon. Please keep some interesting gujerati snack recipies coming our way!
Also, a recipe for a good Undhiyu. Thanks in advance.

L, Kamla