Wednesday, 26 February 2014

DHOKLA

Dhokla

Dhokla is my favourite evening snacks… can be made quickly with very minimal ingredients.   I like the sweet and sour taste with spicy chilli and tamarind chutney.  I make this often because there is hardly any fat/oil, it is completely steamed and requires only gram flour as main ingredient.

INGREDIENTS

For Batter

Gram Flour / Besan 1 cup
Water 1/2 – 3/4 + 1 cup
Ginger chilli paste 1 tsp
Semolina (sooji) 1 1/2 tbsp
Sugar 1 tsp + 1 tsp
Salt 1/2 tsp
Turmeric A pinch
Citric Acid Crystals 1/2 tsp
Eno Fruit Salt 1 tsp
OIl for Greasing 1/4 tsp

For Temparing

OIl 2 tsp
Mustard Seeds 1/2 tsp
Til (White) 1/2 tsp
Green chillies 4-5
Asafoetida A generous pinch
Lemon Juice 1 tsp

For Garnish
Coconut (Grated) 1 tbsp
Fresh Coriander (Chopped) 1 tbsp

 

METHOD

  • Grease a 7” tin or thali.  Set aside
  • Sieve the gram flour in a big bowl, add in sugar, salt, citric acid, ginger-chilli paste and sooji.  Add water and mix well till there are no lumps (1 cup besan would take a little over 1/2 cup of water. The batter should be of idli batter consistency).  Set aside for about 20 minutes.
  • Heat about 2 cups of water in a steamer or pressure cooker or a kadai with good lid. 
  • Now add in Eno fruit salt to the prepared batter and mix well till the batter becomes fluffy and light.
  • Transfer the batter to the greased thali and steam it for about 15-20 minutes and then let it cool for about 5-10 minutes.  Cut it into desired shape and size.
  • Now, heat oil in a pan, crackle mustard seeds, til, asafoetida.  Add green chillies and fry till they change colour.  Add in 1 cup water and 1 tsp sugar.  Let it boil for about 2-3 minutes or till the green chillies become soft.  Switch off the flame, add 1 tsp of lemon juice to the prepared tempering and pour over the dhoka.
  • Garnish with grated coconut and fresh coriander.  Serve cold or at room temperature with tamarind chutney.

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