Chitrangada has nutrition in mind when cooking for her family. Making tasty nutritious food is a skill she has perfected over the years.
Is the way to a person's heart through their stomach?
I think yes!
Most Important Meal of the Day
Many people agree that breakfast is the most important meal of the day. Ideally, it should contain all of the essential nutrients in order to keep us active and energetic throughout the day. This is the reason many people try to include carbohydrates, proteins, fruits, and vegetables in the morning meal. I do the same for my family.
What Is the Typical Indian Breakfast?
The typical Indian breakfast might include any of the following: vegetable stuffed parantha, idlis, dosa, uttapam, perched rice upma, rawa, sooji upma, puri-sabji, and chila.
Paranthas can be plain or they can be stuffed with finely mashed or chopped vegetables. They are usually accompanied by curd (plain or raita) with seasonal veggies and pickles or chutneys.
Many of these traditional breakfast recipes require a lot of planning and preparation.
Therefore, many working families nowadays prefer oats, cornflakes, sandwiches, muesli, and other quick and easy breakfast options.
Personally, I prefer to find recipes that can be prepped and cooked quickly, with a minimum of ingredients. I also like to choose recipes that are nutritious, low-fat, and not too caloric.
Why I Like Besan Dhokla
Besan dhokla fits the bill. It doesn't require very many ingredients, it's nutritious, and it comes together quickly. It's perfect for those busy mornings!
Hope you like this quick and easy breakfast recipe.
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Read More From Delishably
- 250 grams besan (gram flour)
- 1 cup beaten curd, homemade curds preferred
- 1/2 teaspoon salt
- 10 to 20 curry leaves
- 1 tablespoon cooking oil, for tempering
- 1 teaspoon black mustard seeds, for tempering
- 1 finely chopped green chili (optional)
- Mix besan (gram flour) and salt with the beaten curd thoroughly and evenly. It is better to use slightly sour curd. The consistency should resemble a cake mixture. Cover this mixture and let it rest at room temperature for 30 minutes.
- Grease a microwave-safe bowl and pour the mixture into it.
- Place the bowl in a microwave and cook for 5 minutes.
- After 5 minutes, open the door of the microwave and check with a toothpick or knife to see that it's done. The toothpick or knife should come out clean. If not, cook for another 5 minutes.
- Take the dhokla out, and let it cool for 5 minutes. Then cut into squares or diamond shapes.
- Prepare the tempering: Heat oil in a pan. Add black mustard seeds, green chilies, and curry leaves.
- Evenly spread the tempering on the dhokla and mix gently. Serve hot.
Variations and Tips
- This recipe can also be made with semolina flour, rice flour, or any other daa (pulses flour).
- Dhokla can be prepared in advance (e.g., the previous night). The tempering (chownk/baghar/tadka) should be made just before serving, though.
- It can be heated in a microwave for 30 seconds.
- Some microwaves may be different with regard to time and temperature. You may cook according to your microwave's instructions.
- Some people complain that microwave cooking dries their food. To avoid drying, try placing a cup of water inside your microwave. Another option is to cover the mixture loosely with a microwave-safe lid.
- The traditional method of cooking dhokla is in a double boiler or in a pressure cooker. This method takes more time than microwave cooking.
- Some people prefer to add baking powder in the mixture to let the dhokla rise and become spongy. It is your individual preference. I believe it may not be necessary for microwave cooking.
- Microwave cooking is a great option for busy families.
Quotes About Breakfast
“I know family comes first, but shouldn't that mean after breakfast?”
― Jeff Lindsay, Dearly Devoted Dexter
“One should not attend even the end of the world without a good breakfast.”
― Robert A. Heinlein, Friday
© 2014 Chitrangada Sharan