Dhokla and Khandvi ( Gujarati cuisine )

Dhokla

You need

1 cup gram flour
1 cup sour curd
2 teaspoon Eno fruit salt
Salt to taste
Water for mixing
1/2 cup water for final preparation
A pinch of turmeric powder
½ teaspoon ginger paste
½ teaspoon mustard seeds
2 teaspoon refined oil
½ teaspoon extra oil for greasing the pan
4 green chillies , sliced
1 spring curry leaves
2 teaspoon coriander leaves, chopped
1 tablespoon desiccated coconut
2-3 teaspoon lemon juice

Method

1, Mix gram flour , curd , Eno fruit salt , salt , ginger paste and turmeric powder.

2, Add a little water to make the batter thicker than that used for making pakodas.

3, Immediately pour the mixture in a greased pan . Pour a glass of water in the pressure cooker. Keep the pan in the pressure cooker over a stand. Close the lid and do not put weight. Steam for 10 minutes or till done.

4, Cool and cut into squares.

5, For seasoning :

Heat oil in a pan. Add mustard seeds. When they start sputter add curry leaves , green chillies, lemon juice and half a cup of water. Boil , then add dhokla pieces. Stir, keep on low heat till all the water is absorbed.

6, Remove from the heat. Sprinkle with desiccated coconut and chopped coriander leaves. Serve hot / cool.

Khandvi

Ingredients

1 cup curd (dahi )
1 1/2 cups water
1 cup gram flour ( besan )

1/4 teaspoon turmeric powder
½ teaspoon ginger paste
½ teaspoon green chilli paste
2 teaspoon oil
4 ? 5 teaspoon grated coconut
1 tablespoon chopped coriander leaves
A pinch asafoetida
¾ teaspoon mustard seeds
1 spring curry leaves

Method

1, Make curd and water together. Add gram flour , salt , ginger paste , turmeric powder and green chilli paste. Put the mixture in a heavy- bottomed pan and keep boiling on a very low heat till the mixture starts sticking.

2, Pour 2 ladle ( or 1/4 cup ) of the mixture on a greased plate evenly ( make very thin layer ) and let it cool.

3, When cool , cut into 2 ?? / 4 ?? pieces. Now roll them carefully . Sprinkle coriander leaves and coconut.

4, Heat oil in a frying pan. Add mustard seeds. When they start splutter add curry leaves and asfoetida. Pour this seasoning over khandvi. Serve cold.