This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.
Ghugni & Dusaka~Indian State Bihar
|Ghugni & Dusaka ~Bihari Cuisine|
Today on day 4 we are at Bihar ...
Bihar is a north Indian state. The Bihar plain is divided into two parts by the river Ganges which flows through the middle from west to east.
the dashboard of a dilapidated taxi to the plush office of a top executive, holy symbols or idols have their place.
The cuisine of Bihar is similar to a great extent to North Indian cuisine but has an influence from other East Indian Cuisine (for example like Bengali cuisine). It is highly seasonal, with watery foods such as watermelon and Sherbet made of the pulp of the wood-apple fruit being consumed mainly in the summer months and dry foods, preparations made of sesame seeds, poppy seeds in the winter months.
change so does the Bihari thaali, every 3–4 months. The constants are rice, roti, achar, chatni, dals and milk products with some variation.
"chhounkna"/"Tadka"(tempering) of some vegetables. There is a lot of light frying, called bhoonjnaa, in Bihari food.
So why did I choose Ghugni & Dusaka? It so happened that
Ghugni & Dusaka
- 1 tbsp mustard oil
- 1 tablespoon rice bran oil
- 1 cup black gram( brown chick peas), soaked overnight
- 1 teaspoon jeera/cumin seed
- 1 big tomato, finely hopped
- 1’’ piece ginger, paste
- 2-3 green chillies, finely chopped
- ¼ teaspoon haldi/turmeric powder
- ½ teaspoon dahnia powder/coriander powder
- ½ teaspoon red chilli powder
- ¼ teaspoon garam masala
- ½ teaspoon amchoor/mango powder
- Salt to taste
- Heat the oil add the cumin seeds, green chilli and tomatoes.
- Cook till the tomatoes are mushy.
- Add the grams, and piece ginger paste, green chillies, turmeric powder, coriander powder, red chilli powder.
- Bhoojana or stir fry well till the oil starts coming out. Come on you do stir fry till oil comes out often never knew that it was called bhoojana also.
- Add water and pressure cook for two whistles, and then on slow fire for about 10 minutes or till the grams are done.
- Now add garam masala and mango powder. Set aside.
While the you are ‘bhoonjo—ing’ get the
Ingredients for Dhuska :
- 2 cups rice
- ½ cup split black gram
- ¼ cup Chana daal
- 1 teaspoon cumin seeds
- Salt to taste
- Soak the rice and daals overnight.
- Grind to a paste. Add salt and cumin seed. Mix well.
- In the original version the oil is heated in a kadhai then pour a ladle full of the batter and fry till crisp.
- But I made a dosa on a non-stick tava or girdle. To do that Heat the girdle.
- Drizzle some oil. Pour a ladle full of batter, spread the batter a little. Cook on one side
- Flip and cook the other side. Drizzle oil in between to make it little crisp.
- Serve with Ghughni, and sliced onions.
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Priya Suresh says
Even i did Litti Chokha for SNC, else i would have done with them for Bihari, Ghugni and dusaka sounds a prefect pair for a breakfast, inviting dishes.
Pavani N says
Same pinch Archana -- 2nd dish in a row. I made it from Vaishali's blog too.
The Pumpkin Farm says
you have metamorphised the popular dishes to suit our tastes so well, i honestly did not like the pictures of ghugni and dhuska on the sites because they appeared watery and bland respectively. this is interesting twist, loved it
vaishali sabnani says
The Gughni Dhuska looks perfect and I am so glad you guys enjoyed it...and of course you are a smart lady Archana...even I would grab a ready made recipe:)
Sapana Behl says
Ghugni and dhuska looks like a delicious combo ! Will try for sure....
Nivedhanams Sowmya says
deliciously done!! love the clicks!!
Farin Ahmed says
Very nice Bihari recipe dear!!!!
Varadas Kitchen says
Ghugni and Dhuska turned out great. Like the pan roasted version to the deep fried one.
Manjula Bharath says
fantastic combo and ghungni and dhuska looks fabulous dear 🙂 I wud love to finish , lovely click !!
Saraswathi Tharagaram says
Perfect combo! love to blog about it..
Gayathri Kumar says
Today there are so many deliciois combos out there. This combination sounds delicious...
hehehh..whoever said you are otherwise Archana, and I am so glad you landed with perfect ones..both the dishes are so good to pair!..:)
I too had bookmarked this but changed it at the last min..
Ur platter looks so inviting
Jayanthi Padmanabhan says
Ghugni and Duska combo looks inviting
Sandhya Ramakrishnan says
So delicious! I am dying to try out this combo 🙂 Making it tonight for dinner!
Looks like a nice combo. I could prefer the dosa version to deep fried ones.
Priya Srinivasan says
Looks so delicious archana, i too made dhuska but not for bihar though, and i made a deeep-fried version, oh it was sooo delicious and sinful, felt very guilty after tasting it!! 🙂
Chef Mireille says
dusaka looks so soft and fluffy
Nalini's Kitchen says
Yummy looking dhuskas,I too made it,so delicious and addictive...
Sreevalli E says
Delicious combo of dishes.. Yum.
Padmajha PJ says
Looks like a very nice combo Archana!I had planned for this one but made something else. Good one yaar....
Suma Gandlur says
The combo sounds yummy. I remember Vaishali making a low calorie version. I tried the deep fry version.