Dhokla with left over idli batter

Dhokla with left over idli batter.
Ingredients
Idli batter 3 cups
Besan 1/4 cup
Green chili 4 slit
Ginger one large piece grated
Grated coconut three tbsp
Mustard 1tsp
Curry leaves a few
Hing a pinch
Eno one sachet
Red chili powder 1/2 tsp
Chopped dhaniya leaves one tbsp
Method of preparation
Mix idli batter, besan, red chili powder, Eno, grated Ginger and salt. Add one cup of water and make the dhokla batter. Leave it for 10 minutes to ferment. Grease cooker vessel with a little oil. Pour the dhokla batter. Pressure cook for 15 to 20 minutes. Poke a fork to check whether the middle part of the batter is soft and evenly cooked. Off the cooker and remove cooked dhokla into a plate. Cut into small pieces.
In a bowl add a tsp of sugar add a little hot water. Mix well till sugar is completely dissolved in water. Pour the mixture on top of the dhokla.
In a heated small pan pour two tsp ghee, little mustard and a dash of Hing. Once the mustard start crackling add curry leaves and slit chili. Spread grated coconut and mustard tadka on top of prepared dhokla. Garnish with finely chopped dhaniya leaves. Serve with dhaniya, pudina chutney.

Kappa masala (Tapioca gravy)

After a long time I bought Kappa (Tapioca) to my surprise the one I bought was very soft and it had very thin outer skin.  Instead of peeling it I had  gently deskin using a peeler!!

To cook Kappa use pressure cooker.  Cut Kappa into large  pieces and add sufficient water,  salt and a little Turmeric powder. Pressure cook for two whistles.  Once it reaches room temperature remove the thin inner stem from Kappa.  Discard the water.
You can enjoy Kappa with crushed green chillies, garlic, tamarind and salt or make Kappa masala for poori or roti.

Kappa masala

Ingredients

Kappa  1kg
Onion 2
Tomato 1
Green chili 2
Ginger a small piece
Oil a tbsp
Mustard 1/4tsp
Urad deal 1/4tsp
Channa deal 1/4tsp
Red chili 2 broken
Salt as required

Method of preparation

Chop onion, tomato, green chili and ginger.  In a heated pan pour oil. Add mustard, Urad dhal, Channa dhal and broken red chili.  Let mustard crackle.  Add chopped vegetables and saute.  Once onion becomes translucent add cooked Kappa.  Smash it gently and add enough water,salt and allow the masala to thicken. Garnish with chopped Coriander leaves and serve hot with phulka or poori.