Instant rawa dhokla , amiri khaman & dahi curry... gujarati cuisine

Ingredients

1)Instant Rawa Dhokla:

• 500g semolina ( sooji )
• 1 cup curd
• 1/2 cup water
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon lemon juice
• 2 tablespoon oil
• 1 packet Eno fruit salt ( 1 teaspoon )
• Seasoning
• 1 teaspoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 spring curry leaves
• 1 teaspoon coriander leaves , chopped

2)Amiri Khaman:

• 100 g rice
• 50 g urad dal
• 50 g gram dal
• 10 cloves garlic , chopped fine
• 4 green chillies
• Juice of 1 lemon
• 1 - inch piece ginger
• Salt to taste
• 2 tablespoon sugar
• 1 packet Eno fruit salt ( 1 teaspoon )
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon asafoetida
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 spring curry leaves
• Salt to taste
• 2 tablespoon oil

For decoration :

• 1 cup sev
• 1 tablespoon fresh grated coconut
• 2 tablespoon chopped coriander leaves

3)Dahi Curry:

• 1 cup sour curd
• 2 cups water
• 2 tablespoon gram flour ( besan )
• 1 spring curry leaves
• 2 tablespoon white radish , finely chopped
• Salt to taste
• 2 tablespoon sugar

For seasoning :

• 1 teaspoon oil
• 2 small cinnamon sticks
• 4-5 cloves
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon asafoetida

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Preparation

• 1)Instant Rawa Dhokla:
  Beat together curd, turmeric powder and water. To it, add semolina and salt. Mix well and keep aside. In small bowl / katori, mix together the oil, lemon juice and Eno fruit salt. Pour this into semolina mixture and mix well. Pour this mixture in a greased Thali and steam for about 15 - 18 minutes or till done. Remove from heat. Cool and cut into pieces.
  Seasoning:
  Heat oil in a pan . Add mustard seeds. When they splutter add cumin seeds and curry leaves. Fry for 2 -3 minutes. Pour this seasoning on top of the dhokla and sprinkle chopped coriander leaves.
• 2)Amiri Khaman:
  Soak dals and rice separately for 6-7 hours or overnight. Grind the dals with chillies , ginger and garlic . Then grind rice to a smooth paste. Mix rice and dal paste . Add turmeric powder , salt and sugar and keep aside for 4 to 5 hours. The mixture is now ready to steam. Add Eno fruit salt to to the mixture, spread a little mixture at a time in a Thali and steam in a pressure cooker for 15 minutes. Cut into square pieces. Add lemon juice and mix well. Heat oil in a pan. Put mustard seeds,cumin seeds, curry leaves and asafoetida and fry for a few minutes. Pour this seasoning on top of the dhokla . Mix in the sev. Decorate with grated coconut and chopped coriander leaves.
• 3)Dahi Curry:
  Blend together the curd , water and gram flour. In a pan , heat oil and add all the seasoning ingredients. Add curry leaves , chopped radish and fry for some time. Now add the beaten curd mixture. Finally add salt and sugar and boil till thick.