Sunday, June 15, 2008

Dhokla or Khaman


Dhokla flour
Baking Soda or Eno fruitsalt
finely chopped green chillies
ginger paste
finely chopped cilantro
mustard seeds
turmeric powder
curry leaves
grated coconut

  1. Take the dhokla flour and equal quantity of yogurt in a utensil and mix it well. Cover the utensil and keep it aside for fermentation for 10-12 hours.

  2. After fermentation, add some water, turmeric powder, salt, finely chopped green chillies, ginger paste and mix well. Add a pinch of Baking Soda or Eno fruitsalt and stir.

  3. Apply oil in the dhokla stand. Pour the dhokla batter in the stand and cook the dhoklas (in a pressure cooker with the cooker whistle removed). Cook for 10-15 mins.

  4. After cooking, remove the dhokla plates and cut the dhokla into small square pieces.

  5. For garnishing, heat some oil in a pan. On heating, add mustard seeds, finely chopped green chillies, curry leaves and asafoetida.

  6. Pour the oil all over the dhoklas. Garnish with finely chopped cilantro and grated coconut.

  7. Heat half a cup of water in a pan and bring it to a boil. Add 4 tsp of sugar to it. Pour this water over the garnished dhoklas.

  8. The dhoklas are ready to be served. Serve with fresh green chutney.

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