This months dish for Indian Cooking Challenge was Khaman Dhokla. Dhokla is a Gujarati dish and one of the healthiest snacks, almost guilt free. It's also so visually appealing with its bright yellow colour and all the garnish, just impossible to resist. I made this last week when I had a couple of friends over and we enjoyed every bite.
This is a wonderful recipe...do try it.
250 gms Bengal gram flour / besan
1/2 cup curd (not very sour)
1/2 cup water
1/2 tsp cooking soda
For seasoning to be mixed to the batter (to be added just before cooking)
1 tbs oil
a pinch turmeric
1-2 green chillies, ground to a paste
1 tsp sugar
1/4 tsp citric acid
1 packet (5gms/ 1tsp) eno - (green colour fruit lime) + sprinkle or dust few bits on the plate
Mix 1/2 cup curd with 1/2 cup water. Add the besan and mix well till there are no more lumps. The consistency should be of idli batter, more of dropping not pouring consistency. Add more water if needed, else add the soda. Keep it aside to rise for 1 hour.
To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well.
Meanwhile heat the steamer pan, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.
After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it to sit for 5 minutes.
In a bowl, mix 3 tsps of water along with a tsp of oil.
Remove the plate from the pan, pour the water and oil mix over the top.
For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla
The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.
If you want perfect shaped ones and not the crumbling, cut and handle gently
Dhokla can also be steamed in kadai filled with water and a plated titled over it.
4-5 green chillies
4-5 pieces coconut
1 bunch of coriander
few mint leaves
1/2 tsp cumin seeds
1 big lime
salt to taste
Take all the ingredients except coriander in a food processor. Grind to a smooth paste.
Then add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.
What are your plans for the weekend? Have a good one!