Besan Dhokla | Steamed Gram flour Sweet Savory Cake | My Favorite Breakfast

Besan Dhokla is one my favorite breakfast. Dhokla is a Gujarati recipe made using besan, baking soda or Eno, and tempered with curry leaves. This vegetarian snack is an ideal dish for occasions like kitty parties, family get together or picnic. It is protein-rich, healthy and very easy to make with very few ingredients.

Besan Dhokla

Besan Dhokla | Steamed Gram flour Savory Cake | My Favorite Breakfast

Dhokla is not only tasty but is healthy and nutritious too as it made by steaming instead of frying. Also Besan (Gram Flour) which is its main ingredient, has fewer calories and more proteins as compared to wheat flour. Dhokla is very easy to make and can be enjoyed as a snack at any time of the day. It is also a great option for a light and healthy breakfast.

Steamed Gram Flour Sweet Savory Cake

For Dhokla:

Besan – 1 cup
Curd – 1/2 cup
Water – 1/2 cup
Oil – 1/2 tsp
Eno or Baking Soda – 1 tsp
Turmeric – 1/2 tsp
Juice of one lemon
Salt to taste

For Tempering:
Black mustard seeds or Rai – 1/2 tsp
White sesame seeds – 1 tbsp
Curry leaves – 8
Oil – 1/2 tbsp
Water – 1 & 1/4 cup
Green chili – 2
Juice of one lemon
Sugar – 1 tbsp
Salt – 1/2 tsp

Steamed, Juicy Besan Dhokla


  1. Mix all ingredients mentioned under dhokla except Eno. Keep it aside for 10 minutes.
  2. Keep 2 cups of water in a deep kadhai 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. Check with a toothpick if it cum out clean then it’s done. Allow dhokla to cool completely.
  4. For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add chopped chilies and then white sesame seeds and curry leaves.
  5. In bowl mix water, sugar and add this mixture to tempering and boil for a minute.
  6. Then switch off the flame and add lemon juice. Mix it well.
  7. Then pour this hot mixture over steamed besan dhokla and cut into the desired shape.
Perfect Snack

Chole Palak Curry | Chickpea Spinach Curry | Lunch or Dinner Recipe | Bean Vegetable Curry

This Bean Vegetable Curry is packed full of spinach and chickpeas which makes it both delicious and nutritious. It is a comforting meal after a long day. It is also a plant-based dish that includes chickpeas and spinach, both full of essential nutrients. Serve with a portion of brown basmati rice, spicy salad, and some yogurt for a little hit of protein.

Chole Palak Curry

Chickpeas, also known as garbanzo beans, are part of the legume family. While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years. Their nutty taste and grainy texture pairs well with several other foods and ingredients.

Chickpea Spinach Curry

As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

Lunch or Dinner Recipe

In this recipe I have used dry chickpeas and soaked them overnight. But, if you are making it in hurry, you can make this spinach chickpea curry using canned chickpeas as well. Whereas, Spinach is a very versatile ingredient that can be used in many ways. Spinach is rich in vitamins A, C and K, magnesium, iron and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress and reduce blood pressure levels among other health functions.

Bean Vegetable Curry

Chole Palak Curry | Chickpea Spinach Curry | Bean Vegetable Curry

Chole palak curry is a north Indian delicious curry made with spinach and chickpeas. Chickpeas, also known as garbanzo beans, Kabuli chana and it is a great source of protein. Spinach which is known as palak is a storehouse of iron. Together they make a delicious wholesome meal.

Quick Lunch Recipe

Chickpeas – 1 cup
Spinach – 2 bunches
Finely chopped onion – 1 big
Finely chopped garlic  – 2 tbsp
Finely chopped ginger – 1 inch
Finely chopped green chili – 1
Oil – 2 tbsp
Cumin seeds- 1 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1 tsp
Chana masala – 1 tsp
Dry mango powder – 1/2 tsp
Juice of one lemon
Salt to taste
Red & yellow bell pepper (finely chopped)- 1/2 cup

Indian Chickpea Spinach Curry Recipe


  1. Wash and soak chickpeas overnight. The next day, pressure cook chickpeas with 2 cups of water, salt(1/2 tsp). Keep aside to cool.
  2. Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding).
  3. Heat oil in a pan on low flame and add cumin seeds. Allow it to crackle.
  4. Then add chopped onions and sauté on a medium flame until translucent. Now add ginger, garlic, green chili, and cook for 5 minutes on the medium-low flame.
  5. Add coriander powder, red chili powder, chana masala, dry mango powder, and cook until masala leaves oil.
  6. Add boiled chickpea and let it cook with prepared masala for 4 minutes on medium-low flame.
  7. Now add puree spinach, salt and chopped bell peppers into the cooked masala.
  8. Now add 1/2 cup water and cook on low flame for 10 minutes. Do stir the sabzi after every 1 to 2 minutes.
  9. Switch off the flame and add ghee. Stir it once. Serve hot with plain rice or paratha or chapati.
Easy, Quick & Delicious Curry

Yellow Moong Dal Dhokla (Savory Steamed Lentils Cake) | Protein Rich Breakfast

Moong Dal Dhokla is a savory steamed cake recipe for breakfast made with yellow moong dal, besan (gram flour), curd, soda, and tempered with curry leaves, sesame seeds. It is best enjoyed with a cup of hot tea.

Healthy Breakfast

Yellow Moong Daal refers to moong beans that have been skinned and split so that they’re flat, yellow and quick-cooking. They’re easy to digest.

Moong Daal Steamed Cake

Ingredients :
For Dhokla:
Yellow moong dal ( washed and soaked for 4 hours or overnight ) – 3/4 cup
Green chilies – 2
Sugar – 1 tsp (optional)
Oil – 1 tbsp
Turmeric – 1/4 tsp
Besan – 1 tbsp
Curd – 2 tbsp
Eno – 1 & 1/2 tsp
Salt to taste

For Tempering:
Oil – 1 tbsp
Mustard seeds or Rai – 1/2 tsp
Chopped Green chili  – 3
White Sesame – 1 tbsp
Lemon juice – 1 tbsp
Curry Leaves – 6
Sugar – 1 tsp (optional)
Water – 1 cup

Method :

  1. Combine soaked yellow moong dal, green chilies, salt, sugar, oil, turmeric powder, besan, curd and blend in a mixer using a little water (2 tbsp) to make a smooth paste.
  2. Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes.
  3. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
  4. Pour batter into a greased dhokla pan and steam for 15 minutes. Check with a toothpick if it cum out clean then it’s done.
  5. Allow dhokla to cool down completely.
Light & Healthy Breakfast

For Tempering:

  1. Heat oil in a small pan. First, add the mustard seeds. Let them pop first.
  2. Add curry leaves and white sesame, and allow to crackle.
  3. Then add green chili, sugar. Now add water, lemon juice and let it boil for 1 minute. Switch off the flame.
  4. Spread tempering over dhokla. Cut into the desired shape and enjoy.
Tea Time Snack

Greek Yogurt Breakfast Bowl | Morning Yogurt Protein Rich Bowl | Green Greek Yogurt Bowl

Greek yogurt is another excellent source of protein to eat in the morning. It is also rich in calcium, contains probiotics that help support a healthy gut and immune system.

Healthy Breakfast Bowl

This green greek yogurt energy bowl is packed with fruits and vegetable that give you plenty of energy to help you power through the day. It has cucumber, avocado (My favorite), kiwi (with skin), mung bean sprouts topped with roasted pumpkin seeds and dried coriander leaves.

Green Greek Yogurt Bowl

Kiwi is one my favourite fruits. The kiwifruit skin is completely edible and makes this nutrient-dense fruit even more nutritious. A recent study shows that eating the skin triples the fiber intake compared to merely eating the flesh and by not peeling the skin, you preserve much of the vitamin C content as well.

Kiwi With Skin

Greek Yogurt Breakfast Bowl | Morning Yogurt Protein Rich Bowl | Green Greek Yogurt Bowl

Ingredients : Serving 2

Plain greek yogurt – 1 cup Toppings –
Chopped cucumber – 1/2 cup
Ripe Avocado – 1
Kiwi (chopped ) – 1
Mung bean sprouts – 1/2 cup
Roasted pumpkin seeds – 1/4 cup
Dried coriander leaves powder – 1/2 tsp

Perfect Breakfast For Busy Morning

Method :

  1. Place Greek Yogurt in Bowl.
  2. Top all above ingredients and enjoy healthy breakfast.
Quick Breakfast

Mango Smoothie With A Healthy Twist | Breakfast Bowl Recipe | Mango Oats Smoothie

A creamy delicious and healthy bowl of Mango Oats Smoothie is a perfect way to start your day. Smoothie bowls are very easy to make, just throw all the ingredients in blender and blend – It’s Ready Besides their sweet, delicious taste mangoes also have many advantages and health benefits. Mangoes are a very good source of fiber. Mangoes also contain many minerals in them; most notably potassium and magnesium. These minerals are necessary for muscles’ growth, contraction of muscles, relaxation of muscles and producing proteins in your body.

Mango Smoothie With A Healthy Twist

Whereas, Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. But the problem is – Plain oats taste blend. By adding a few ingredients and the right cooking method, it will become a better bowl of oatmeal.

Breakfast Bowl Recipe

Just blend cooked oats and mango together. Top it with a few extra mango chunks, fresh cherries, and sliced pistachios or roasted sunflower seeds or any nuts of your choice. You will have tropical, a protein-packed, fiber-rich bowl of deliciousness.

Mango Oats Smoothie

Mangoes – 1 (Peeled and cubed)
Oats – 1/2 cup
Cold Milk – 1/2 cup
Water – 3/4 cup
Fresh fruits – 1/2 cup ( Mango cubes. sliced cherries) Any fruits of your choice
Sliced Pistachios – 1/4 cup


  1. Heat a 3/4 cup of water in a nonstick saucepan and add oats. Cook oats for 6 minutes on medium low flame stirring continuously.
  2. When oats are cooked switch off the flame. Let it cool down completely before grinding.
  3. Soaked 10 pistachios (without shells) in a 1/2 cup of water for 10 minutes. After 10 minutes drain the water and slice them. Keep them aside.
  4. Now blend cooked oats, mangoes with cold milk together in a mixer till smooth.
  5. Pour into a big bowl, garnish with chopped mangoes, cherries and sliced pistachios.
Summer Breakfast


  • You could even make oats in advance and use accordingly.
  • You can substitute mangoes with any seasonal fruit.
  • By soaking, pistachios will slice easily.


Oats Moong Dal Tikki (Oats Yellow Lentils Cutlets) | Protein-Rich Snacks | Non-Fried Snacks

Looking for a healthy and perfect monsoon tea time snack? Here comes the delicious combination of moong dal and oats – OATS MOONG DAL TIKKI. These tikkis are loaded with the goodness of oats and moong dal. It is simple to prepare that makes it an excellent starter recipe and a perfect healthy treat for parties.

Oats Moong Dal Tikki

Yellow moong dal or lentils is extremely light and easy to digest.  It is low in fat and rich in B complex vitamins, calcium, and potassium. Whereas, oats are rich in soluble fibers which help in lowering cholesterol levels.  Protein-packed, full of fiber and low on fat, oats are designed to boost your energy levels and help you lead a healthy lifestyle. They are not only good for the stomach but are super filling, satisfying and versatile.

Oats Yellow Lentils Cutlets

Oats Moong Dal Tikkis are an excellent snack recipe without deep frying. In this recipe, tikkis are shallow fried with very little oil. This makes it more healthy and fat-free.

Protein-Rich Snacks

For Tikki:
Yellow moong dal -1 cup
Oats – 1 cup
Yogurt – 1/4 cup
Sooji or Semolina – 4 tbsp
Finely chopped onion – 1
Finely chopped garlic – 1 tbsp

Finely chopped coriander leaves – 1/2 cup
Finely chopped green chilies – 2
Chaat masala – 2 tsp
Red chili powder – 1 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/4 tsp

Roasted and crushed peanuts – 1/4 cup
Oil for shallow frying

For Serving :
Green Raw Mango Coriander Chutney – 1 cup
Amchur Chutney – 1 cup
Pomegranate Pearls – 1 cup

Non-Fried Snacks

Method :

  1. Dry roast the oats on a slow flame till it turns crisp. Let it cool completely.
  2. Wash and soak moong dal in 4 cups of water for 4 hours or overnight.
  3. Drain and cook soaked moong daal with about 2 cups water on medium-low heat in a deep saucepan until all the water has evaporated.
  4. Allow cooked daal to cool down completely.
  5. Mix cooked moong daal, roasted oats, and other tikki ingredients (except oil ) to make a soft dough. Keep it in the refrigerator for 30 minutes.
  6. Now apply little water on your hands. Take some lemon size portion and make cutlets.
  7. Heat little oil in pan and place cutlets in a pan.
  8. Shallow fry till both sides are golden brown and crisp.
  9. Serve hot with chutneys and pomegranate pearls.