FROM THE CHEF
Dhokla (Khaman)
Ethnically
Type of Dish
Ingredients: Gram flour (Besan), Water, Sugar (Cheeni), Citric acid (Nimboo sat), Soda bicarbonate ,1 cup gram flour, 1 cup water, 1 1/2 tsp sugar, 1/2 tsp citric acid ,1 tsp soda bicarb, 2 green chilies 1/2," piece ginger grated, 2-3 drops yellow colouring ,salt to taste
For Seasoning:1/2 cup coconut grated ,1/4 cup coriander chopped, 1/2 tsp mustard seeds, 1 tbsp oil.
Method:
1. Warm the water. Take flour in a large bowl. Place sugar and citric acid in a cup. Place soda bicarb in another cup. Pour a little of the water over each. Pour remaining water in gram flour, add chili and ginger. Mix well with palm till smooth.
2. Place the pressure cooker on gas with 1 liter water and stand.
3. Grease a round cooker or cake tin and place in the cooker. Allow to heat. Add sugar solution and colour to better. Mix well till light and fluffy. Add soda solution and mix well. Pour into prepared tin before the foam goes down. Do not touch spoon now. Cover tin with a perforated lid and close cooker.
4. Cook without whistle for 13-14 minutes. Remove tin and allow it to cool. Cut in cubes and remove with spatula. Heat oil in a small pan. Add mustard seed, allow to splutter. Pour over dhokla cubes. Sprinkle coconuts and coriander. Transfer to serving dish. Serve hot or cold with green chutney.
Serves: 4
Making times: 30 minutes
Shelf life: 2 days (refrigerated).
Gujrati Khaman (Dhokla)
Ingredients: 2 cup Basan, 1 spoon Citric acid, 2 small spoon Sugar, 1 pinch Eating Soda, 1 teaspoon Salt, or as required, 1 1/4 cup Water, 1 teaspoon Eno.
Seasoning: 1 big spoon refined Oil. Curry leaves ,1 teaspoon Mustard seeds, 2 or 3 Green Chilies (slit length wise).
Method:
1. Take a baking tray. Grease with little oil. Keep the tray aside.
2. Mix all the ingredients except eno and citric acid.
3. Take a pressure cooker. Pour sufficient water (2 large glasses) in it. Place it on the ignited stove.
4. Now add the eno and citric acid to the rest of the ingredients. This will form a thick batter. Pour this batter into the greased tray.
5. Keep this tray into the cooker with lid on it. Steam this for 25 min. Remember to take off the weights of the cooker.
6. Remove the tray from it. Pour the seasoning over it. Garnish with lots of coriander and grated dry coconut. Cut into pieces and serve hot with any tangy chutney or just tomato sauce.
Dhokla (Microwave)
Ingredients: 1 cup Bengal gram flour (besan), 1 1/2 tablespoons semolina (rawa), 1/2 teaspoon citric acid crystals, 3 teaspoons sugar, 1 teaspoon green chili-ginger paste, 1 1/2 teaspoons Eno fruit salt, salt to taste.
For the tempering 1/2 teaspoon mustard seeds ,1/2 teaspoon sesame seeds, 2 green chilies chopped ,a pinch asafetida (hing), 1 tablespoon oil.
For the garnish 1 tablespoon chopped coriander 1 teaspoon chili powder.
Method: To prepare the tempering, heat the oil in a small pan and add the mustard seeds. When they crackle, add the sesame seeds, green chili and asafetida and remove from the fire. Add 1 tablespoon of water and pour the mixture over the steamed dhoklas.
1. Garnish with the coriander and sprinkle with the chili powder.
2. Cut into pieces and serve with green chutney.
1. Combine all the ingredients except the fruit salt in a bowl and make a batter using a1 cup of water.
2. Add the fruit salt. Sprinkle a little water over the fruit salt and mix well.
3. Pour half the batter into a greased 150 mm. (6") diameter microwaveable container and cover with a plastic wrap.
4. Microwave on HIGH for 2 minutes. Allow to stand for 1 minute.
5. Repeat with remaining batter to make 1 more tray of dhoklas. Keep aside /
Nylon Khaman Dhokla
Ingredients: For the batter 1 cup
For the tempering 1 tablespoon oil ,1/2 teaspoon mustard seeds ,1/2 teaspoon sesame seeds (til) ,2 green chilies, chopped, a pinch asafetida (hing).
For the garnish 1 tablespoon chopped coriander.
Method: 1. Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.
2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
4. For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeds, green chilies and asafetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
5. Cut into pieces and serve with green chutney.