This is a Gujarati farsan (snack) as they call it, now
increasingly popular around the world. Dhokla's are a steamed dish made from
rice and whole lentils like urad dal that is packed with proteins and makes a
perfect travel or lunch box companion or a quick one dish dinner as well.
Ingredients serves 2
For Dhokla Flour
3/4 cups rice
1/4 cup urad dal
To Be Mixed
2 tbsp sour curds
1/2 tsp oil (to grease)
salt to taste
1 1/2 tsp fruit salt
For Garnish
1/2 tsp red chilli powder
1 tsp ground black peppercorns
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp white til
Few curry leaves
1 tsp Green coriander chopped
For Serving
green chutney or coconut chutney
Method
For Dhokla Flour
Pick & wash rice & dal separately.
Soak them separately for 3-4 hrs.
Grind them coarsely with little water & mix both to make a batter of dropping consistency.
Leave it overnight to ferment.
How to Proceed
Combine the batter, curds and salt in a bowl & mix well. Keep aside.
Grease the thali.
Just before steaming, mix the fruit salt and pour the batter in thali to fill it 3/4th.
Steam in a steamer for 7 to 8 minutes. (or check out the Tips to know how I did it).
Sprinkle red chilli powder & black pepper powder evenly over it.
Make a tadka of oil, mustard seeds, cumin seeds, white til & curry leaves & sprinkle over dhokla.
Sprinkle coriander.
Cool slightly and cut into diamond shaped equal pieces.
Repeat to make one more thali.
Serve immediately with green chutney.
Tips
You can use readymade idli batter in place of making the batter at home.
Fermentation time of rice and urad dal may vary depending on the weather conditions.
Add the fruit salt to the batter just before steaming. If making in batches then don't add fruit salt in whole batter.
For Dhokla Flour
3/4 cups rice
1/4 cup urad dal
To Be Mixed
2 tbsp sour curds
1/2 tsp oil (to grease)
salt to taste
1 1/2 tsp fruit salt
For Garnish
1/2 tsp red chilli powder
1 tsp ground black peppercorns
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp white til
Few curry leaves
1 tsp Green coriander chopped
For Serving
green chutney or coconut chutney
Method
For Dhokla Flour
Pick & wash rice & dal separately.
Soak them separately for 3-4 hrs.
Grind them coarsely with little water & mix both to make a batter of dropping consistency.
Leave it overnight to ferment.
How to Proceed
Combine the batter, curds and salt in a bowl & mix well. Keep aside.
Grease the thali.
Just before steaming, mix the fruit salt and pour the batter in thali to fill it 3/4th.
Steam in a steamer for 7 to 8 minutes. (or check out the Tips to know how I did it).
Sprinkle red chilli powder & black pepper powder evenly over it.
Make a tadka of oil, mustard seeds, cumin seeds, white til & curry leaves & sprinkle over dhokla.
Sprinkle coriander.
Cool slightly and cut into diamond shaped equal pieces.
Repeat to make one more thali.
Serve immediately with green chutney.
Tips
You can use readymade idli batter in place of making the batter at home.
Fermentation time of rice and urad dal may vary depending on the weather conditions.
Add the fruit salt to the batter just before steaming. If making in batches then don't add fruit salt in whole batter.
You can make these dhokla's more nutritious by adding
finely chopped carrots, French beans, grated bottled gourd, green peas and
finely chopped cabbage to the batter before steaming.
STEAMING: I didn't have steamer & thali to make this Dhokla so instead of thali, I used round cake pan. Then I took a deep Kadai & filled it 1/2 with water. I placed the perforated disk (stand that you get with pressure cooker) in it and placed the pan filled with batter on it. Cover the Kadai with a lid and place it on simmer for around 12 to 15 mins. Dhokla is ready when it is springy to touch.
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