I had a lovely holiday in India. I ate a lot this time; tried various regional cuisines, travelled around a bit and visited families.
We went to Vadodra in Gujrat this time and had lovely Gujrati food there. Dhokla, fafada, patra, khandvi, rotla, theplas are just a few to mention… I am writing a Dhokla reipe this time as my dedication to a lady (Meena Ben) who taught me how to make few of those things.
Dhokla
- 1 cup bengal gram flour
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1 1/2 tbsp semolina
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4 tsp sugar
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1 tsp ginger-green chilli paste
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1/2 tsp citric acid or 1 tsp lemon juice
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salt to taste
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2 tsp fruit salt
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3 1/2 tsp oil for greasing and cooking
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1 tsp mustard seeds
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1 tsp sesame seeds
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1 tsp chopped green chillies
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a pinch of asafoetida
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2 to 3 curry leaves
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For The Garnish 2 tbsp chopped coriander
Method- Combine the besan, semolina, sugar, ginger-green chilli paste, citric acid and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.
- Divide the batter into 2 equal portions and keep aside.
- Add 1 tsp of fruit salt to a portion of the batter and mix gently.
- Pour the batter immediately into a greased 125 mm. (5″) diameter thali (plate with high edges) and spread evenly by rotating the thali clockwise.
- Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
- Repeat the steps 3 to 5 to make one more thali of dhoklas.
- Heat 3 tsp of oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds.
- Remove from the flame and add 1½ tbsp of water and mix well.
- Pour this tempering over the dhoklas.
- Cool slightly and cut into equal sized pieces.
- Serve hot garnished with coriander.
I hope you”ll all enjoy it as much as I did…
Once again, Happy New Year to all of you…