Friday, January 3, 2014

Dhokla/Dhokla Chat

Besan Flour(Bengal gram flour) - 1 cup
Semolina (Rava) - 1 1/2 tbspns
Sugar - 3 1/2 tsps 

Ginger - 1 tsp, chopped finely or Ginger Powder - 1/2 tsp
Lemon Juice - 1 tsp
Salt to taste
Water - 1/4 cup
Curd/Yogurt - 1/4 cup
Eno Fruit Salt - 1 tsp
Oil for greasing - 1/4 tsp

For Tempering;
Oil - 1 tsp
Mustard Seeds - 1 tsp
Sesame Seeds - 1/2 tsp
Green Chilies - 2, chopped finely (optional)
A pinch of Asafoetida (hing)
Curry Leaves - 2 to 3

For Garnishing;
Cilantro/Coriander - 2 tbspns, chopped

Combine all the ingredients together, except the fruit salt in a bowl and mix well to make a batter.

The batter should be of dropping consistency, neither too thin nor too thick. Just before steaming, add the fruit salt. When the bubbles form, mix gently. Keep the steamer ready.

Pour the batter immediately into a greased plate. Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
Heat the oil in a small pan and add the mustard seeds. When the seeds crackle, add the sesame seeds, green chilies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.
Remove from the flame and pour the tempering over the dhoklas. Cool slightly and cut into equal pieces. Serve it with green chili chutney garnished with coriander.

Dhokla - 3 Cups, cut into cubes
Red Onion - 3/4 cup, chopped finely
Tomato - 1 cup, chopped finely
Cucumber - 1 cup, chopped finely
Mint Chutney - 1/4 cup
Tamarind Date Chutney - 1/4 cup
Chat Masala - 1 tsp
Lemon Juice - 1 tsp

For Garnishing;
Pomegranate - 1/2 cup
Plain Sev - 1/4 cup
Cilantro - 1/4 cup, chopped finely
Tortilla Chips 

Combine all the ingredients in a bowl, except the dhokla pieces. Mix it well and finally add the dhoklas. Garnish with pomegranate, plain sev and chopped cilantro.
Scoop it with Tortilla Chips!

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