Nirvana Odu

Odiani’s nostalgia

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Hail Lord Jagannath! A foodie, mindfulness coach, and a proud 90s kid who believes that life is best served with a side of nostalgia and a sprinkle of humor. Cooking is my lifelong love affair, where every dish I make is more than just food, it’s a piece of my story, a tradition carried forward, or a memory revived. From traditional recipes I learned growing up to experiments in the kitchen, cooking has been my way of staying grounded and creative mostly inherited by my Dad. Whether it’s doodling, making candles, coaching, gardening, or clicking pictures of my favorite sunset, I’ve never met a creative hobby I didn’t like. If there’s a way to make something beautiful, I’ll find it. Corporate escapee turned writer and coach – someone who’s walked the tightrope of stress and balance, I’ve embraced mindfulness as a way of life. Now, I guide others to find their calm, connect with themselves, and rediscover joy in the chaos of life. I grew up in a home where food wasn’t just sustenance—it was an experience. Summers were for juicy mangoes, monsoons called for crispy pakoras, and festive feasts were a chaotic yet magical celebration of family and flavors. Every recipe I share comes with its own little slice of nostalgia and a story that’s often as warm as the dish itself. Cooking, much like mindfulness, has taught me to savor the present moment. Whether it’s the soothing rhythm of chopping vegetables or the meditative focus of kneading dough, food has a way of anchoring me to what matters most. It’s this blend of mindfulness and flavor that I bring into my coaching and my stories. This blog is my little corner of the world where stories meet spices, mindfulness meets maggi, and nostalgia meets the next big meal. So, let’s cook, reminisce, and create moments that nourish not just the body, but the soul too.

Health Benefits of Dhokla: A Nutritious Breakfast

The first thing that comes to mind when we think of Dhokla is undoubtedly Gujarat. But this beloved dish has traveled far beyond the western region and is now a favorite across India.

From Khandvi Dhokla to Rava Dhokla, Besan Dhokla, and Khaman Dhokla, there’s a variety for everyone to relish. This steamed, pulse-based dish, seasoned with aromatic spices and served with chutney, is not only flavorful but also a quick and healthy breakfast option.

Fluff Matters: Fermentation Secrets

Fermentation is key to achieving that perfect, spongy texture. You can either let the batter ferment overnight for a traditional touch or take the instant route with Eno (or soda bicarbonate). The choice is yours!

It can be steamed traditionally or microwaved for convenience, making it a versatile dish for every kitchen.

Preparation Time:

25–30 minutes (Instant method)

Ingredients:

For the Batter:

  • 2 cups Gram flour (Besan)
  • Salt (as per taste)
  • A pinch of Turmeric powder
  • 1 cup Curd/Yogurt (beaten)
  • 1 tsp Ginger paste
  • 1 tbsp Lemon juice
  • 1 tsp Eno/Soda bicarbonate
  • 1–2 Green chilies (finely chopped)

For Tempering and Garnish:

  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • A pinch of Sugar (optional, for caramelization)
  • Dry red chilies or green chilies (as per preference)
  • Finely chopped Coriander leaves
  • Grated Coconut (optional)

Method:

Step 1: Preparing the Batter

  1. In a mixing bowl, add gram flour, curd, and 1 cup of warm water. Mix well to form a smooth batter, ensuring there are no lumps.
  2. Add salt and whisk thoroughly.
  3. For traditional fermentation, leave the batter to rest for 3–4 hours. For instant preparation, add Eno and let it sit for 10 minutes.

Step 2: Adding Spices and Steaming

  1. Once fermented, add turmeric powder, ginger paste, and finely chopped green chilies to the batter. Mix well.
  2. Whisk the batter briskly after adding Eno for a fluffy texture.
  3. Grease a thali or a steaming plate and pour the batter evenly into it.
  4. Place the plate in a steamer, cover with a lid, and steam for 10 minutes on medium heat.
  5. Once done, let it cool before cutting the Dhokla into squares or diamond shapes.

Step 3: The Tempering

  1. Heat oil in a pan. Add mustard seeds and let them sputter.
  2. Add dry red chilies or green chilies (as per preference). Optionally, add a pinch of sugar and let it caramelize for a hint of sweetness.
  3. Pour this tempered mixture over the Dhoklas evenly.

Step 4: Garnish and Serve

  1. Garnish the Dhoklas with finely chopped coriander leaves and grated coconut (if desired).
  2. Serve with your favorite chutney and enjoy the fluffy, flavorful goodness!

This easy-to-make Dhokla is not just a treat for your taste buds but also a wholesome start to your day. Whether for breakfast, a quick snack, or a party appetizer, Dhokla never fails to impress.

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