Wow! This was a real challenge for me. I am not able to find time nowadays. Specially with the great support of my comp which gives so many problems everyday, and with my children's school I am find very little time for blogging.
This month Srivalli of Spicing your Life chose Khaman Dhokla a Gujarathi Dish for Indian Cooking Challenge. I enjoyed making it and I took the help of my neighbour also. It came out excellent and very spongy.
So here goes the recipe for Khaman Dhokla.
Recipe for Khaman Dhokla
Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp
For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp
Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate
Little water + Oil to be topped on dhoklas
Method to prepare:
Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.
If you are using a pressure cooker, fill the pan with water, place a slightly high plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming. (Note: Take a plate that is little high so that there is place for the batter to rise.)
To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate. And divide the batter into batches.
Meanwhile have the pan on stove with the slightly greased plate inside it, 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. (Note: Add eno every time just before you are going to steam a batch of batter.) Pour batter just about 1/2 the height of the plate, so that there is place for it to rise.
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 for 5 minutes.
In a bowl, mix 3 tsp 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
Let it cool for a while. If you want perfect shaped ones and not the crumbling, cut and handle gently
G. chili - 4-5 no
coconut - 4- 5 pieces
coriander - bunch
few mint leaves
Cumin seeds - 1/2 tsp
Lime -1 big
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.
This plate of Khaman Dhokla is being served to all of you by the Indian Cooking Challenge Team.
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