Some Strange Reason, Dhokla has been my favorite Snake ( snack)
It has that quality of "Yum" which gets sponged over with steaming.
We are Punjabi`s so Dhokla was not a kind of thing which got made at our home
But then I got posted in Vapi and was overpowered by the Dhokla`s.
The Guju Dhokla is certainly a rare cuisine. More you Eat, More You Want.
Try One For Yourself, If You Cannot Find One In Supermarket.
The Toppings Make it Colorful and Wanky.
Recipe
Gram Flour : 3 spoons
Semolina : 6 to 7 spoons.
Yoghurt : half cup
Green Chilies : small : 3 No, finely chopped
Green Chilies : Long ones, diagnolly cut .
Lemon : 2 T
Eno Salt : 1T
Coriander : 1 Bunch finally chopped.
Water : To Give Flow Consistency.
Mustard Seeds : For Dressing.
Salt : To Taste
Add Gram Flour to Semolina with Yogurt and whisk, keep adding water little by little and whisking till you get flow feeling. Swing in the chopped small chilies
and Coriander and Salt.
Add the Eno salt and allow it to stand in sun or any warm place for say 3 hours till the mix doubles itself.
Find your favorite mold , but should have alteast 5 to 6 cms height to take up the Steam. Important being that the base and the side of the Mold should have a thin film of oil. Grease the base and sides and pour the mix. Steam in a steamer for 25 to 30 mins or a pressure cooker , but without the siti ( Whistle Blower) . Test it with a Chop stick, if it goes in freely, means, done.
Allow it to Cool Down and then upside down with a bang, smash it onto a plate. Cut into pieces.
Meantime, with little oil, splutter the mustard seeds and fry lightly the diagnolly cut chilies and pour enough lemon juice to get a tangy spell.
Top the Dhokla with Chilies, mustard and Throw in Coriander Leaves
Serve it with Mint Chutney or simply savor the chilies.
Pomegranates Were in Market Again.
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