Khaman Dhokla for Indian Cooking Challenge

Dhokla reminds me of a very funny incident which happened few years back.My aunt Lm made the Dhokla once,keenly following a recipe from her favourite cookery show and gave it to my uncle when he came back from work.One bite into it and he said-Its very tasty but don’t make it again.Which pretty much sums up how it turned out.

Whenever someone talked about Dhokla,the first thing which came to my mind was this.I was very biased and couldn’t imagine eating Besan idlies,as I use to call them.While going through the long list prepared by Srivalli for choices for the Indian Cooking Challenge,I hoped no one would vote for it so that I’d be spared from making it.But no luck,imagine,my least favourite was everyone else’s most favourite.Hmm..!!

I kept postponing making it because I wondered who would volunteer to eat it as both of us have the same feeling towards it.Srivalli suggested making it in a small cup.I set about making it finally thinking let me try making it at least,if not eating.

The recipe is foolproof,I can assure.Every step is explained in detail and you really can’t go wrong if you follow the recipe.[Unless you are like me,who saw that grated coconut was required for the tadka,but forgot all about it and put all of the coconut into the chutney!!]Other than that,no problem at all.

To be honest,I was impressed with the soft and spongy Dhoklas.Stayed moist even after few hours.I refrigerated some and Microwaved it later,still good.So all in all,a good recipe though it will take me a while to actually looooove it:)

Khaman Dhokla

Recipe adapted from Srivalli for Indian Cooking Challenge

Ingredients

For Batter:

Bengal Gram flour / Besan - 250 gms (1 ½ cup)
Curd – ½ cup (not very sour)
Water – ½ cup
Cooking Soda – ½ tsp

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

Oil - 1 tbsp
Turmeric a pinch
Green Chilli paste - 1 - 2 long (as per taste)-I added 1 finely chopped green chilly
Sugar - 1 tsp
Citric acid – ¼ tsp

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 + Oil to be topped on dhoklas

Method to prepare:

Mix ½ cup curds with ½ cup water.

To this add the besan and mix well to get a lump-free 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.[I used a regular steamer and used my 8’cake pan]

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 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

The batter should be filled to only ½ as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.

If you want perfect shaped ones and not the crumbling, cut and handle gently

Dhokla can also be steamed in kadai filled with water and a plate tilted over it.

Green chutney

Green chilli - 4-5 no
Coconut - 4- 5 pieces
Coriander - bunch
Few mint leaves
Cumin seeds – ½ tsp
Lime -1 big
Salt to taste

Take all the ingredients except coriander in a food processor. Grind to a smooth paste.

Then add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.