A pending post, yet once again, from before I disappeared for more than a month. Not that I was doing anything significant. I was busy… just busy with something or the other and then came all the festivities and celebrations and of course the main reason – I was playing games on my iPad. Games which are silly but addictive like Candy Crush. And that doesn’t mean I had not been cooking. Infact I have cooked and clicked a lot in these few weeks, just never got around to write about them. And then yesterday when B left for a week long office trip and the lives on the Candy Crush game had expired and would not be active for 2-3 days (because of the date manipulations that I did … oh I really dont want to get into e) I realized I had blog which needed reviving badly. So here I am.. almost about to delete the games from the iPad and I find this draft lying unfinished from one afternoon. Here it goes.
Dhokla – is a snack from the Western parts of India, mainly Gujarat. It is usually made from fermented batter of rice and pulses, but we the Gen X folks have a quick and easy version for everything which does not take long hours of fermentation. My recipe here is made of Sooji/ Semolina/ Cream of wheat and I use fruit salt/ENO , though I have read that baking salt can also be used which is something that I still have to try out. Usually a dhokla steamer/stand comes very handy but I have a makeshift arrangement (explained below) for steaming the dhoklas that I have now got a hang of. Also you can make it in a microwave though I still have to try that out. Dhoklas are great for serving with evening tea or for breakfast and I usually serve it with a coconut chutney or a mint-coroander-tamarind chutney.
- Sooji / Semolina – 1 cup
- Ajwain / Carom Seeds – 1/4 tsp
- Oil – 1 tbsp
- Yougurt, well beaten – 1/2 cup
- Ginger – 1/2 tsp
- Turmeric powder – a pinch
- Salt – 1/2 tsp or to taste
- Green Chillies – 2 or to taste, finely chopped
- Water – 1/2 cup approx. or as required
- Oil / Spray Oil
- Eno fruit salt – 1 tsp
- Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Sesame seeds or Cumin Seeds (optional) – 1/2 tsp
- Curry leaves, roughly chopped – handful
For Garnishing: optional
- Coriander Leaves, finely chopped
- Coconut flakes or grated coconut
- Combine sooji, ajwain and oil in a mixing bowl till they are well mixed and there are no lumps.
- In a separate bowl beat the yogurt well, add ginger, turmeric powder, salt and green chillies and mix well.
- Mix the yogurt mixture with the sooji mixture and till everything is well mixed.
- Gradually add sufficient water to make a thick batter (like idli batter). Let the batter rest for 20 mins.
- Meanwhile prepare the dhokla stand by oiling the plates lightly. I do not have a dhokla stand so here is my makeshift arranegement. I use a steel tiffin box and spray oil the base and a normal pot with a lid where my tiffin box fits nicely. I place the lid of the steel tiffin box in the boiling water (top side facing up) and then place the box with the dhokla batter on top of the lid uncovered. You can use any plate or bowl instead of the lid and then place the steel box on top of it. Instead of the pot you can also use a tall pressure cooker without the whistle.
- Fill the steamer or pressure cooker or the pot with 1 to 1 1/2inch of water and Bring it to a boil.
- Once the water comes to a boil add eno to the batter and mix well. Immediately pour the batter into the stands / tiffin box
- Place the stand inside the steamer / pressure cooker /pot and cover the lid and steam for 12-15 mins approx. Test the ‘doneness’ by inserting a toothpick till it comes out clean.
- Once done remove the stands or the tiffin box and let it cool for a couple of minutes.
- Meanwhile prepare the seasoning by heat 1 tbsp of oil and tempering it with curry leaves, mustard and cumin seeds.
- Taking a knife gently loosen up the edges of the dhokla and take the whole thing out on a plate.
- Pour the seasoning on top of it and garnish with chooped coriander leaves and grated coconut.
- Cut it into square pieces and serve it with any chutney of your choice. I use a coconut chutney or a mint-coroander-tamarind chutney.