I'm sure you guys have already seen many dhokla filled posts coming up on many blogs today, and here is another to add to that list. Srivalli initiated the Indian cooking challenge a month back and this is the first official outcome of the event. She picked Dhokla's for this round and gave us a tried and tested recipe to recreate at home, thank you! I've made Dhokla before but it was never a full-fledged effort. The right tempering on the dhokla's and the fixings on the sides add a lot to its taste. On it own it does not create the same magic for your taste buds.
I made a make shift arrangement for the steamer dish. I did not have one that would fit into my pressure cooker and so I wrapped two layers of heavy (thick) aluminum foil around a stainless steel lid and created a ~3" edge with it.Dhokla - Steamed lentil cakesIngredients:
Seasoning for the batter:
- Besan – 1½ cups
- Curd – ½ cup (not sour)
- Water – ½ cup
- Cooking soda – ½tsp
- Oil – 1tbsp
- Turmeric – a pinch
- Green chili – 2, coarsely crushed
- Sugar – 1tsp
- Citric Acid – ¼ tsp
- Eno – 1tsp
- Mustard Seeds – 1tsp
- Coriander leaves – 2tbsp
- Curry leaves – 6
- In a bowl, mix curd & 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. Add soda and keep it aside to rise for 1 hour.
- Add the seasonings - citric acid, oil, salt, sugar, green chili paste and turmeric powder - and mix well. Heat water in a pressure cooker. When it comes to a boil, add eno to the batter, sprinkling some on the steaming dish & immediately transfer to the cooker. The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference. Steam for 5-7mins.
- 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. Note: Dhokla can also be steamed in kadai filled with water and a plated titled over it.
- 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
Blend all the ingredients except coriander & lime juice in a food processor. Grind to a smooth paste. Finally add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.
- Coriander - 1 bunch
- Mint leaves - 2-3 sprigs
- Green chili - 4-5 no
- Coconut - 4- 5 pieces
- Cumin seeds - 1/2 tsp
- juice of 1 Lime
- Salt to taste
These came out really well, and the best part for me was the tempering. It gives it the perfect taste that you get from the good store bought ones. I also made the green chutney and had some store-bought sweet tamarind chutney. Was too eager to eat these that I forgot to get a shot of the dhokla's with the chutney's :) Go make your own now.