Friday, July 31, 2009

KHAMAN DHOKLA FOR INDIAN COOKING CHALLENGE & CELEBRATING MY BLOG ANNIVERSERY

This is my first entry for the Indian cooking challenge started by Srivalli. I have never made Dhokla in home , first time i have made it came out well. I have followed the recipe and instructions given by Valli. Thanks Valli.

For Batter:

Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)Curd - 1/2 cup (not very sour)Water - 1/2 cup Cooking Soda - 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tbsp
Turmeric a pinch.
Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp (I used lime juice)
Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate

For tempering

Sesame seeds Mustard Seeds Curry leaves Grated coconut Coriander leaves
Little water + Oil to be topped on dhoklas


Method to prepare:


Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.

To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.

Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.

Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.

After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.

In a bowl, mix 3 tsp of water along with a tsp of oil Remove the plate from the pan, pour the water and oil mix over the top.

For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla


IT'S A BIG ONE

My blog turned one. Even though I was in this blog world from June , I started my own blog in July. I have learnt lots of recipes , made lots of friends. i enjoy blogging. I am so thankful to all my friends for the support and encouragement , and request in future also.

I specially thank my Sil Vibaas for introducing me to this blog world.

I prepared this rava payasam for the celebration.



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