- ▼ 2009 (31)
This months Indian Cooking Challenge was the Khaman Dhokla. We were really hungry so could not wait to get a good picture, it was a bit crumbly but was very tasty. I actually made it 3 times to get it right, the first time I added Eno too early and it did not rise, I baked it in the oven to make it crisp and had them like biscuit, the second time I think I went over board and added more eno, I have the bottle and not sachets, it was really light and good but tooooo crumbly. Finally I went back and actualy read the notes below and saw that 1 sachet is about 5 gms. I finally had this though a bit crumbly it help well, will reduce the eno a bit more next time.
I used lime instead of citric acid and skipped the coconut. Made my own Pudina chutney to go along with it, though it tastes good even without the chutney.
Thank you Srivalli and a big thank you to your colleagues mom for the recipe.
Makes 20 medium sized pieces
250 gms Bengal Gram flour / Besan (1 cup in US, and 1 & 1/2 in India)
1/2 cup Curd
1/2 cup Water
1/2 tsp Cooking Soda
For seasoning to be mixed to the batter (to be added just before cooking)
1 tbsp Oil
2 green Chili paste (as per taste)
1 tsp Sugar
1/3 tsp Citric acid or 1/2 lime
Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate (5 gms)
Little water + Oil to be topped on dhoklas
- 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 plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming
- 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.
- Meanwhile have the pan on stove, 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 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
- 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 chili
4- 5 pieces coconut
1 bunch coriander
few mint leaves
1/2 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.
It has been so long that I have blogged anything, many things happening at the same time. We ad a water pipe burst for the 6th time in the apartment. Finally we decided to move out and by gods grace we found a lovely house and could also move in within 3 weeks. Its a great feeling to be in your own house and yet so much to do its never ending.
These busy days are when I love that we have some left overs. This is a recipe where you just follow your instincts, I don't have measurements for the masalas, its all upto everyones taste. Sometimes I just add Idli Pudi / chutney powder and other times I make it this way. If you like you can even deep fry the idlies, I sometimes bake them too.
- Cut the cooked left over Idlies into quarters.
- Mix some coriander powder, red chili powder, turmeric powder, cumin powder, amchur (mango powder), sugar and salt. Make this mix to your taste.
- Heat 1 tsp oil in a pan. Add 1 tsp mustard seeds.
- Add curry leaves once they splutter.
- Add the masala mix made in step 2.
- Add the idlies.
- Mix well and cook for 5 minutes, till everything is heated well.
- I cooked it on medium high, mixing intermediately, to make the idlies little crisp.
- Garnish with fresh coriander leaves and serve with coconut chutney.