Orangey Besan Dhokla | No Sugar | Healthy Breakfast Recipe

Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. Dhokla can be eaten for breakfast, as the main course, as a side dish, or as a snack. Being steamed besan dhokla is healthy and nutritious too. It is my favorite breakfast.

No Sugar Dhokla

Made from besan this dish is nutritious, low calorie, protein-rich recipe ideal for breakfast or snack time. But this Dhokla is little different. It’s Sugarless. Generally, we add sugar to make dhokla little sweet. So I replace sugar with orange juice or mousambi juice. It makes dhokla tastier and healthier.

Juicy Dhokla

Ingredients:

For Besan Dhokla:
Besan – 1 cup
Curd – 1/2 cup
Water – 1/2 cup
Eno or Baking soda – 1 tsp
Turmeric – 1/2 tsp
Juice of one lemon
Salt to taste

For Tempering:
Mustard Seeds or Rai – 1/2 tsp
Oil – 1/2 tsp
Water – 1 cup
Green chilli – 3
Lemon juice – 1 tbsp

Fresh orange juice – 1 cup
1/2 cup Pomegranate for garnishing

Method:

1. Mix all above Dhokla ingredients except Eno and keep aside for 10 minutes.
2. Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
3. Pour Dhokla batter into greased pan and steam for 15-20 minutes.
4. Check with a toothpick if it comes out clean then it’s done. Allow dhokla to cool completely.
5. Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add chopped chilies.
6. In bowl mix water, lemon juice and add this mixture to tempering and boil for a minute.
7. Then pour this hot mixture over steamed besan dhokla.
8. Keep aside for 10 minutes. After 10 minutes add fresh Orange juice and serve immediately.

Besan Orangey Dhokla

Tip :

• Add juice just before serving.
• Mosambi juice gives more sweet and tangy taste.

Healthy Breakfast Recipe

Pomegranate Strawberry Breakfast Smoothie | No Dairy Drink | Fruity Red Smoothie

Blending a glass of smoothie made up with your favorite fruits, vegetables, and superfoods, you would easily be able to get your daily need for nutrients. Blending produce into a smoothie preserves fiber—and a smoothie can deliver an extra boost of vitamins, minerals, and phytochemicals because it often includes fruit skins and pith. If your smoothie includes yogurt or milk, you get some calcium too. In this smoothie recipe, I used fresh pomegranate juice instead of milk and curd.

Easy to make & healthy

Smoothies are easy to make, especially when it’s packed with pomegranate and strawberries that are particularly high in nutrients and antioxidants. Pomegranates are a good source of vitamins A, C, some B vitamins and minerals such as calcium, potassium, and iron. Whereas, Strawberry is a highly nutritious fruit, loaded with vitamin C and powerful antioxidants. It has a pleasant aroma, a vibrant color, a juicy texture, and a sweet yet mildly sour taste.

Vegan Smoothie

Ingredients:

Fresh pomegranate juice- 1 cup ( Juice of 2 pomegranates)
Apple – 1 (chopped with skin)
Chopped strawberries – 1 cup
A pinch of salt

Method :

1. In a blender add a chopped apple, strawberries with fresh pomegranate juice and salt.
2. Blend everything until smooth. Enjoy delicious and quick smoothie.

Breakfast Smoothie

Sprouts Paneer Stuffed Paratha | Breakfast Recipe | Beetroot Sprouts Paratha

Parathas, stuffed or plain, both are a real delight and can be eaten any time of the day. Vegetable parathas made with whole wheat flour are, in fact, a healthy breakfast meal to kickstart your day as they are rich in protein, fibre, healthy carbs and other essential nutrients. This stuffed sprouts paneer paratha is easy to make and filled with nutrients. I enjoyed this yummy paratha with Sesame Chutney.

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Served With Sesame Chutney

It’s yummy and easy breakfast recipe with lots of goodness. Beetroot is my favorite vegetable and I always try to add beetroot in my daily diet. The easiest way to eat beetroot is mix with whole wheat flour and make rotis or parathas. For this healthy paratha, I used very less oil for roasting and for stuffing. I used boiled sprouts, crumbled paneer with onions.

Sprouts Paneer Stuffed Paratha

Sprouts Paneer Stuffed Paratha | Breakfast Recipe | Beetroot Sprouts Paratha

Sprouts are a powerhouse of protein and dietary fiber, it’s a perfect breakfast or lunch option. They are packed with loads of fibre and are virtually fat-free. The green moong dal sprouts contain a greater concentration of nutrients like Vitamin E, potassium, iron, phytochemicals, antioxidants, bioflavonoids, and protein. They also contain other nutrients like folic acid, zinc, niacin, riboflavin, copper and magnesium which are very good for hair.

Healthy Breakfast Recipe

Ingredients :

For Dough:
Whole wheat flour – 1 cup
Boiled and puree beetroot – 1
Oil – 1 tsp
Warm Water as needed

For Stuffing:
Green moong sprouts – 1 cup
Onion -2
Crumbled paneer – 1 cup
Finely chopped green chili – 2
Few finely chopped coriander leaves
Red chili powder – 1/2 tsp
Turmeric – 1/2 tsp
Coriander powder – 1 tsp
Pav bhaji masala – 1 tsp
Oil – 1 tbsp
Cumin seeds – 1 tsp
Salt to taste

Oil for roasting

Method :

For Dough:

1. Boil one medium size beetroot in a pressure cooker and allow to cool down completely. Then peel the boiled beetroot and cut boiled beetroot into small cubes. Grind them into puree. It yields 1/2 cup of beetroot puree.
2. Mix all dough ingredients and make a soft dough. Keep it aside (covered).

Healthy Stuffing – Sprouts & Paneer

For Stuffing:

1. Boil sprouts with 1 cup of water in a saucepan for 5 minutes on medium flame. After 5 minutes strain boiled sprouts and let it cool completely.
2. Then coarsely grind boiled sprouts along with green chili.
3. Now put oil in a nonstick pan and add cumin seeds. Allow it to crackle. Then add coarsely ground sprouts & green chili mixture with turmeric, coriander powder, pav bhaji masala, red chilli powder. Cook for 10 minutes on low flame until mixture is dry.
4. Take out the prepared mixture on a plate and let it cool completely. Now add finely chopped onions (coarsely grind onions and squeezed its water), crumbled paneer. Add chopped coriander leaves and mix them well.

Served with Sesame Dip

For making parathas:

1. Make small balls from the dough, roll them and place the stuffing on one of the rolled parathas.
2. Roll gently and sprinkle flour as required while rolling.
3. Heat tava and let it become hot. Place the paratha on the hot tava.
4. Roast from both the sides till golden with a little oil.

Wholesome Brunch Recipes

Chukandar Anar Dhokla (Beetroot Gram Flour Steamed Cake With Pomegranate Juice) | Iron Rich Breakfast

Chukandar Anar Dhokla is a regular besan dhokla recipe with an addition of beetroot and pomegranate juice. Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. This time I wanted to try beetroot with besan or chickpea flour and it came out very well.

Super Healthy Breakfast

Some time back I shared Orangey Besan Dhokla with orange juice this time replaced orange juice with fresh pomegranate juice. It tastes delicious and sweet with no sugar added to this recipe.

Fresh Pomegranate Juice

Ingredients:
For Dhokla:
Besan – 1 cup
Rava – 4 tbsp
Curd – 1/4 cup
Beetroot Puree* – 1 cup
Oil – 1 tsp
Eno – 1 tsp
Juice of one lemon
Finely chopped green chili – 1
Salt to taste

For Tempering:
Mustard seeds (small) – 1/2 tsp
Curry leaves – 5
Sesame seeds – 1 tbsp
Oil – 1/2 tbsp
Water – 1 & 1/2 cups
Finely chopped green chili – 1
Lemon juice – 2 tbsp

Fresh Pomegranate Juice – 1 cup

Method:

1. Mix all dhokla ingredients except Eno. Keep it aside for 10 minutes.
2. Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
3. Pour prepared batter into the greased pan and place it on the stand inside the kadai.
4. Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.
5. To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes).
6. Switch off the flame and allow dhokla to cool completely.
7. Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into squares.
8. For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add curry leaves, chopped chilies, and sesame seeds.
9. Add 1 & 1/2 cups of water to tempering and allow mixture to boil for 2 minutes.
10. Switch off the flame and add lemon juice. Mix well.
11. Then pour this hot mixture over steamed dhokla.
12. Keep aside for 10 minutes. After 10 minutes add fresh Pomegranate juice and Green chutney. Serve immediately.

Beetroot Besan Dhokla With Anar Juice

Tips:

For Beetroot Puree:

• Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot.
• Cut boiled beetroot into small cubes and grind with 1/2 cup of water.
• Make a smooth puree. It yields 1 cup of beetroot puree.

Healthy Breakfast