Served with love: Dhoklas

Thursday, November 13, 2008

Dhoklas

Living out of India means you don't always have a neighboorhood halwai shop that will sell steaming hot kachoris, samosas and dhoklas.

Which means that if you ever have the urge to eat some such things, you either reach out for instant mixes or take the effort and learn to make it from scratch.

The first time I made dhoklas, it all ended in a spectacular disaster. Besan, turmeric and baking soda don't sit well together, it seems and the resulting dhokla was a ugly orangy-red colour. Then, a chance conversation with a friend led me to this perfect, melt-in-your-mouth dhokla recipe.

Ingredients:

for the dhoklas

Besan 3/4 cup

Water 3/4 cup

Lemon juice 1.5 tsp

Eno 1 tsp
Oil 1 tbsp, warm

Hing a pinch

Ginger 1/2 tsp, grated

Sugar 1/2 tsp
salt to taste

for the tadka

Oil 1 tbsp

Mustard seeds 1 tsp

Green chillies 4

Water 2 tbsp

Sugar 2 tsp

Lemon juice 1.5 tsp

Grated coconut and coriander, for garnish

Method:

Whisk together the besan, water, ginger, oil, hing, sugar and salt, ensuring no lumps remain.

Put a cup and half of water in the pressure cooker and let it simmer.

Now, add eno to the besan mixture and watch it fizz!! Oil a 6 inch square cake tin and pour the mixture into it.

Steam in the pressure cooker for 10 min on high flame, followed by 2 mins on very low fire, or until a toothpick inserted comes out clean. Don't let the cake pan come in direct contact with the water, set it atop an inverted wire mesh.

Take the dhokla out of the cooker and let cool for about 5 mins. Then cut into squares.

While the dhoklas are cooling, prepare the tadka.

Heat the oil and pop in the mustard seeds. When they splutter, add in the green chillies and fry them for a minute. Then add the water, sugar and lemon juice and let the tadka boil.

Pour it over the dhoklas while still in the pan and let the dhoklas soak up the flavours for about 15 mins.

Carefully, take them out of the pan and set on a plate. Garnish with coriander leaves and grated coconut.