Chef Maharaj Bhawar Singh Shares Mango-Based Gujarati Recipes

Known as the ‘King of fruits’ for a reason, mangoes are a beloved part of the summer season all across India. From the juicy yellow-coloured flesh of ripe mangoes to the slightly sour raw mangoes, or kairi, the fruit is enjoyed in all its forms. Apart from slicing mangoes up and eating them as is, the fruit is a part of a number of Indian recipes.

Also Read: Traditional Indian Mango Dishes: Chef Nagraj Shares Easy Recipes For Beginners

Aam Dal Dhokli

Ingredients For Dal:

• Tur Dal – 1 Cup
• Jeera – 1 tsp
• Haldi – 1/2 Tsp
• Hing – 1 pinch
• Oil – 3 tbsp
• Curd – 50 gms
• Mustard Seeds – ½ tsp
• Ginger – 1 tsp
• Green Chilli Chopped – 1 tbsp
• Ghee – 2 tbsp
• Curry Leaves – 8-10 leaves
• Kokum Dried – 1 pc
• Methi Seeds – ½ tsp
• Tamarind Pulp – 2 tbsp
• Laung – 3 pcs
• Cinnamon – 1 big stick
• Dhania Powder – 2 tsp
• Boriya Chilli – 4 Pcs
• Salt to Taste
• Ripe Mango – 2 Medium, cut into cubes
• Cashew nuts – 1 tbsp
• Kismis - tbsp

Ingredients For Dhokli Dough:

• Besan - 50 Gms
• Wheat Flour - 100 Gms
• Oil - 15 Ml
• Red Chilli Powder – 5 Gms
• Haldi Powder – 1 gms
• Water – As required to make a semi-soft dough.
• Jeera Whole
• Ajwain
• Salt to Taste

Instructions:

1. Sieve both the flours in a mixing bowl.
2. Add all the dry ingredients to the flour.
3. Pour water as required to make semi-soft dough.
4. Pour oil and give it a final knead.
5. Roll into a sheet matching the thickness of a chapatti and cut into strips. Set aside.
6. Wash the tur dal and boil it. Use a whisk to smooth the dal into a paste.
7. Take oil in a pan, temper with mustard, jeera, green chilli, curry leaves, hing, turmeric, ginger chopped, methi seeds, garam masala, and Bora Chilli.
8. Pour the boiled dal on the tadka and mix well, keep stirring.
9. Add the Kokum and tamarind pulp to the dal. Add some sugar/jaggery at this stage and season the dal.
10. Roll the dhokli dough into a thin sheet and cut into strips.
11. Add the strips of Dhokli to the boiling dal and cook for 10 minutes.
12. Add cubes of ripe mango on top of the cooked dal, garnish with fried cashew nuts and raisins.

Kairi Makai Dhokla

Ingredients:

• ½ cup Makai flour
• ¾ cup Rava/semolina
• 2 tbsps Besan
• 1 cup Raw mango puree
• Buttermilk - 1 cup + 1 cup to take the mango puree
• 1 tbsp Ginger garlic green chilli paste
• Salt - to taste
• 1 ½ tsp Eno fruit salt
• 2 tbsp Cooking oil
• 1 tsp Mustard seeds
• ¼ tsp hing

For Garnishing:

• 2 tbsp freshly grated coconut
• 2 tbsp coriander leaves, chopped
• Raw Mangoes Grated

Instructions:

1. Grate raw mangoes and blend them with one cup of buttermilk and keep aside.
2. Take a bowl, add maize powder, ginger, garlic, green chilli paste, semolina, besan, salt, mango puree and the remaining one cup of buttermilk and keep aside for 30 minutes.
3. Meanwhile, grease a pan to steam the batter.
4. If you feel the batter is thick after 30 minutes, add some more buttermilk. It should be in idli batter consistency.
5. Add a ½ tsp of Eno fruit salt with one tablespoon of water and mix well with the above batter.
6. Pour the batter into the greased pan and steam immediately for 15 to 20 minutes.
7. Meanwhile time heat oil in a pan, add mustard seeds, and asafetida powder.
8. Allow it to cool and make square pieces and garnish it with seasonings, coriander leaves, grated coconut and grated raw mango.
9. Serve with coriander chutney or sweet chutney.

Mango Pizza Dhokla

Dhokla Ingredients:

• Rice Flour – 200
• Urad Dal – 30 Gms (Soaked)
• Yoghurt – 100 Ml
• Sugar – To taste
• Oil – 2 Tsp
• Citric Acid – 4 gms

Dhokla Tempering Ingredients:

• Sugar – To Taste
• Oil – 4 Tsp
• Mustard Seeds – ½ Tsp
• Asafoetida ( Hing) – 1 Pinch
• Water – As Needed
• Salt – To taste
• Lemon Juice – 1 Tsp

Ingredients For Pizza Topping:

• Aamras – 200 gms
• Pomegranate – 50 gms
• Grated Cheese – 100 gms
• Fresh Ripe Mango Cubes – 50 gms
• Coloured Red and Green pepper Dices – 50 Gms
• Chaat Masala – 2 gms

Instructions:

1. Blend together the rice flour, Soaked Urad Dal, yoghurt, sugar and 1 tsp oil into a smooth paste.
2. Add enough water to make the batter into a dropping consistency.
3. Add asafoetida and leave to ferment overnight.
4. Add the Citric Add to the fermented batter.
5. Keep a steamer over the stove for water to boil.
6. Line the moulds with oil and pour the batter, cover and steam for 20 minutes. Remove and cool down.
7. Cut the Dhokla into 3-inch diameter circles with a round cutter.
8. Heat oil in a pan, add mustard seeds and red pepper and let them crackle. Once they crackle and add some water to the tempering.
9. Bring this water to a boil and pour over the Dhokla.
10. Spread generous amounts of Aamras over the cut Dhoklas.
11. Add the rest of the toppings and serve warm.