Quick Stuffed Chila & Microwave Peas Dhokla

I was inspired by Nupur's suggestion that in place of a vegetable starting with 'Q' (is there even such a veggie in existence?), we could submit Quick recipes for her A-Z of Indian Vegetables event! That, along with the need to cook something quick & nutritious on a week night got me looking into Tarla Dalal's rich repertoire of recipes. As expected, that was just the place to find something healthy and easy to make with ingredients I had in my pantry.

This submission to Nupur's event is my adaptation of two such recipes. The Chila came out perfect, but can't say the same about the Peas Dokla (as it evident from the pics :(). The taste of the dhoklas was awesome especially with the peas puree mixed in, but just didn't look as pretty as I would have liked. I think I need to try this recipe again to see if it comes out better!

Quick Stuffed Chilas
Ingredients
For the Chila
1. 1 cup besan (chickpea) flour
2. 3 tsp olive oil
3. Salt for cooking
For the Filling
1. 1 cup peas
2. 1/2 cup chopped carrots
3. 1/2 tsp ginger
4. 1-2 green chilies, finely chopped
5. 1/2 tsp mustard seeds
6. 1/2 tsp cumin seeds
7. 2 tsp olive oil
7. Salt to taste
Method
For the Chila
1. Mix the chickpea flour, 1 tsp oil and salt. Add water to form a thin, pourable batter
2. Pour a pancake sized spoonful of the mixture onto a heated non stick pan. Spread evenly
3. Let cook well on both sides till golden brown
4. Remove from heat and keep aside
For the Filling
For the stuffing mixture
1. Heat oil in a pan and add cumin and mustard seeds. Roast till they splutter
2. Add green chillies and ginger paste. Sautee for a minute
3. Add the carrots and peas and sautee till partially cooked
4. Add salt to taste
Put a spoonful of the filling on one side of the chila and fold the other side to cover it. Serve with mint chutney or tomato ketchup.

Microwave Peas Dhokla
Ingredients
1. 1 cup besan/chick pea flour
2. 1/2 cup boiled green peas
3. 1/2 tsp ginger
4. 1/4 tsp green chili paste
5. 1/2 tsp powdered sugar
6. 1 cup water
7. 3 tsp oil
8. 1 tsp citric acid crystals
9. Salt to taste
10. 1 tsp mustard seeds
11. 2 chopped green chillies
12. 2 tsp corriander
13. Grated coconut
Method
1. Purée green peas to a smooth paste
2. Add 1 tsp oil chickpea flour, ginger, chilli paste, salt, sugar, citric crystals and water
3. Beat well together till it becomes a smooth consistency
4. Pour in a greased microwave dish and microwave with a lid on high for 3 minutes
5. Remove and let stand for 2 minutes
6. Combine 1 tsp oil and mustard seeds, 1 tsp corriander in a microwave safe bowl and microwave for 2 minutes
7. Pour over the baked dhokla
8. Garnish with remaining corriander and grated cocunut
Serve with mint chutney.

Enjoy :)