Tuesday, July 13, 2010

Khaman Dhokla !!

2 Cups of gram flour (besan)
1 Cup Yogurt
1/4 Cup of warm water
1 tbsp Chopped green Chillies
1 tbsp Chopped ginger
5-6 Curry leaves
1/2 tsp of Turmeric powder
1 tsp of Soda bi-carbonate (baking soda)
1 tsp Mustard seeds
1/2 tsp of sesame seeds  
A pinch of hing (asafoetida)
2 tbsp Chopped Cilantro/Coriander leaves
1/4 Cup grated coconut
2 tbsp oil for tempering
Salt to taste

Method :- 
1. Take gram flour in a bowl. 
2. Add beaten yogurt and warm water. Whisk nicely so that no lumps remain.
3. The mixture should be of a slightly thick consistency.
4. Add salt and leave it covered to ferment for three to four hours.
5. Grind green chillies and ginger into a paste.
6. When the gramflour and yogurt mixture has fermented, add ground chilli-ginger paste. 
7. Add turmeric powder and mix well.
8. Keep the steamer ready on medium flame.
9. Grease the dhokla mold or a thali with a small drop of oil. 
10. In a small bowl, take 1 tsp of soda bi-carbonate, 1 tsp of oil and lemon juice. Mix and add it to the gram flour mixture.
11. Pour the batter into the greased mold and steam for 10 - 12 minutes. Proceed similarly with the rest of the batter. Steam it for a couple of more minutes just in case you are not satisfied with the consistency of the batter.
12. When little cool, cut into squares and keep them in the serving bowl.
13. Heat oil in a small pan. Add mustard seeds, curry leaves, hing, sesame seeds and green chillies. When these crackle, remove and pour over the dhoklas.
14. Serve, garnished with chopped Coriander leaves and grated coconut.