Friday, July 31, 2009

ICC July 2009 - Khaman Dhokla

Atlast made the dhokla's.:) since it was the Indian Cooking Challenge.

For Batter:

Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup
Water - 1/2 cup
Cooking Soda - 1/2 tsp

Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Lemon juice - quarter tsp

Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves

Little water + Oil to be topped on dhoklas

1.Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter.

2. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.

3.In a pressure cooker, fill the pan with water, place a plate over which you will have use a plate or vessel for steaming the dhoklas.

4.To the batter mix in theLemon juice, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate or vessel.

5.Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the Baking soda to the batter.
6.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.
7.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.
8.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.

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.

I forgot to take the pic with the tempering :(

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