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My Interview and Khaman Dhokla :)


By 4th Sense Cooking (Visit website)




First and formost, I am a really excited little cook today. Guess why?????? I have been featured as the Diamond Chef in www.solkadi.com. Do take a look at my interview there :):):)

Dhokla Dhokla every where, all are yummy to see!!!!! This is the rhyme that runs in my mind after seeing the updates from others. ;) I am really happy to be part of a super cool event called Indian Cooking Challenge (ICC) that Srivalli started. If not for this event, I am sure I would have never tried Dhokla. :)

I am happyyyyyyy!!!!! It came out so well and all at home enjoyed relishing it. So here is my Khaman Dhokla. :)




Ingredients:

For Batter:

Bengal Gram flour / Besan - 1 & 1/2 cup
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
(I used 1 cup of buttermilk + 2 tblspns of water)
Cooking Soda - 1/2 tsp
Salt to taste

For seasoning to be mixed to the batter (to be added just before cooking):

Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 3 nos
Sugar - 1 tsp
Citric acid - quarter tsp ( A big pinch)
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 ( 2 tblspn) + Oil to be topped on dhoklas



Method:

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.

If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming.

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 2 tblspn of water along with a tsp of oilRemove 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.

Now cut them neatly into desired shape and sizes.

Serve it with green chutney. :) Happy making and enjoy eating :)




Written by: Nithya
post your queries to fourthsensesamayal@gmail.com


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