Dhokla (Gluten Free Lentil Steamed Cakes)


Dhokla (Gluten Free Lentil Steamed Cakes)

Amazing spongy, traditional dhokla. This batter needs fermentation of batter. Look at notes for fast track way...

Ingredients: For Batter

  • ½ cup channa dhal (chickpea gram lentils)
  • 1 cup rice
  • 1 ½ tbsp. chilli, ginger-garlic paste
  • ½ cup yoghurt
  • ½ cup water (give and take)
  • ¾ tsp. ENO fruit salt (or ¼ tsp. baking soda)
  • ¼ tsp. turmeric 
  • 1 tsp. ghee
  • salt to taste
  • red chilli powder

For Tempering

  • 1 tbsp. Ghee
  • ½ tsp. mustard seeds (black)
  • ½ tsp cumin seeds
  • ½ tsp. sesame seeds
  • 8 curry leaves
  • 3 tbsp. cilantro leaves


1) Soak lentil and rice overnight, or for 6 to 8 hours.

2) drain excess water and grind with yoghurt and water (approx ½ cup) to make a smooth batter. Not too thick.

3) Transfer this to a large bowl, add turmeric and salt, mix well and let it ferment for 6 to 8 hours.

4) After 6 to 8 hours, grease steamer plates with ghee or oil, pour 2 glasses water at bottom of the steamer and heat till medium flame. Add 1 tsp. ghee and chilli-ginger-garlic paste to batter and mix well. Add ENO fruit salt and stir in one direction for 1 minute.

5) After mixing, you'll notice bubbles and the batter volume increases. Pour this into cake tin or idli steamers that have been oiled already. Sprinkle cumin seeds, red chilli powder on top. Place into steamer.

6) Steam 10 to 15 minutes over medium. Insert toothpick and check if it comes out clean. If not, steam more.

7) Let it cool and cut into diamonds.

8) In separate pan, heat ghee, and temper all spices until seeds popping. Lastly add herbs and curry leaves and garnish on top of doklas. Serve with coconut chutney.



Nutritional Yeast Popcorn


Nutritional Yeast Popcorn

  • 1 Tablespoon Oil (High heat, ghee, sunflower, canola, coconut)
  • 1 cup pop corn kernels
  • Nooch (Nutritional Yeast)

What to Do:

Add  1 Tbsp. of oil to a medium saucepan turn heat to high. Next add the popcorn kernels in a single layer, and cover the pan. Once it starts popping, Shake the pan to disperse heat evenly.  This helps prevent burning and makes sure all of those kernels get popped. Once complete, add nutritional yeast to popcorn, add as much as you like. 

* Nutritional yeast is full of B Vitamins and has a cheesy aroma



Mango Coconut Chia Pudding


Mango Coconut Chia Pudding


1 can coconut milk or 1 box coconut cream  

6 tablespoons chia seeds  

6 tablespoons flaked coconut or fresh coconut meat  

1 teaspoon dried fresh vanilla  

5 tablespoons honey  

1 to 2 mangoes , cubed 


What to do;  

Mix coconut milk, honey chia seeds, vanilla and fresh or flaked coconut in a bowl. let the mixture sit for about half an hour. 

Mix again and let it sit for an additional 3 hours or overnight. 

Cut mango and layer chia pudding into a cup. Serve chilled.  




Chinese Pearl Barley Risotto


Chinese Pearl Barley Risotto



1 1/2 tablespoons olive oil,

1 cup onion finely diced,

3 cloves garlic minced,

4 cups shiitake mushroom sliced,

1/2 tablespoon thyme,

1/2 cup pearl barley or Job's tears,

3 cups vegetarian broth,

1/4 cup chopped almonds toasted,

1/4 cup pinenuts toasted,

1 tablespoon nutritional yeast and

fresh cilantro to garnish


What to do ;  

In a pan heat the oil, sauté the onion for 2 minutes adding the salt and pepper. Next add the mushrooms and brown them. Add the fresh thyme and barley coating the mixture with oil. 


Next layer the broth into the pan a ladle at a time. Cover and cook for 30 minutes than remove lid and cook for an additional 10 minutes until water evaporates. 

Finish the dish with nutritional yeast and cilantro. 







1/2 cup sweet butter (or vegan earth balance)

1/2 cup coconut sugar

1 egg (or 1 tbsp soaked chia seeds

1/2 cup mashed banana

3/4 cup plus 2 tbsp GF flour (bobs red mill) 

1/2 tsp. baking soda 

2 tbsp milk or non dairy milk  

1/4 tsp. Apple cider vinegar  

1/2 tsp vanilla extract  



Preheat oven 180 degrees celcius

cream butter and sugar until combined

add egg or chia and banana and mix thoroughly . 

Sift dry ingredients add milk and vinegar, mix and pour into a greased pan.  

Cook for 30 to 40 minutes until toothpick runs clear. 


Beetroot Chutney from Kerela


Beetroot Chutney from Kerela

Ok, as you know I stumbled upon a creative and delicious way to eat South Indian chutney in the form of beetroots. Beets are a very important part of cleansing according to Ayurveda , and so here it is in the simplest of forms . 


3 small beetroot , peeled  

2 tsp sunflower oil  

1 tsp whole cumin

3/4 tsp urad dhal (also know as split black gram)  

2 tsp. Channa dhal (also known as split chickpeas)  

1 strand curry leaves  

1 tbsp. Lemon juice  

salt to taste  

1/2 cup shredded coconut  

for the Tarka; 

2 tsp sunflower oil  

1/2 tsp. Mustard seeds  

1/2 tsp. Urad dhal

1 strand curry leaves  


what to do;  

cut the beets into small dice and heat oil in a pan . Add cumin seeds, urad dhal and channa dhal and fry until golden. Add curry leaves , lemon juice and fry for 30 seconds. Add beers, salt and a splash of water and cook until beers are tender . Add coconut and take off heat. Place into a grinder and grind the mixture into a paste. Set into a bowl. 

In a separate pan make the tarka. Add the oil and mustard seeds, dhal and curry leaves. When seeds start popping add the mixture to the beer chutney and serve with your favourite dosa. 


 Yummy beetroot chutney

Yummy beetroot chutney


Coconut Chutney


Coconut Chutney

Coconut Chutney



½ cup fresh coconut grated or chopped

2 tbsp fried gram / bhuna chana/ pottukadalai or dry roasted chana dal

½ tsp jeera/ cumin

1 to 2 green chilies

Salt as needed

1 garlic clove

water as needed



¾ tbsp. oil

¼ tsp mustard

½ to ¾ tsp urad dal

Pinch of hing

1 sprig curry leaves

1 broken red chili


What to do

Blend all the ingredients well without adding water. Scrape the sides and add water just as needed. Blend again. Adjust salt as needed. Heat a pan with oil on a low flame, add mustard, red chilli and urad dal. Saute until golden. Add curry leaves and hing. Off the heat. Saute until the leaves turn crisp. Pour this over the chutney.


Banana Cupcakes


Banana Cupcakes

Banana Cupcakes

Yield 12 cupcakes



½ cup sweet butter

½ cup sugar

1 egg

½ cup mashed ripe bananas

¾ cup + 2 Tbsp. unbleached all-purpose flour

¼ tsp salt

½ tsp. baking soda

2 ½ Tbsp milk (can use almond, or cashew)

¼ tsp. apple cider vinegar

½ tsp vanilla extract



what to do:

Preheat oven to 180 celcius.

Cream butter and sugar until light and fluffy.

Add egg and mashed banana, mixing throuoghly.

Sift dry ingredients into butter and egg mixture. Sift until flour has been incorporated completely. Add milk, vinegar and mix.


Pour batter into cupcakes tins, filling ½ to ⅔ full.

Cook for 15 to 20 minutes and check to see if its done with toothpick.


  • for a banana type break, our batter into a loaf and cook about 30 mins.


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