Happy New Year

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 

Ingredients:

• 1 cup bengal gram flour

• 1 1/2 tbsp semolina

• 4 tsp sugar

•  1 tsp ginger-green chilli paste

• 1/2 tsp citric acid  or 1 tsp lemon juice

• salt to taste

• 2 tsp fruit salt

• 3 1/2 tsp oil for greasing and cooking

• 1 tsp mustard seeds

• 1 tsp sesame seeds

• 1 tsp chopped green chillies

• a pinch of asafoetida

• 2 to 3 curry leaves

•  For The Garnish 2 tbsp chopped coriander

  Method
  1. 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.
  2. Divide the batter into 2 equal portions and keep aside.
  3. Add 1 tsp of fruit salt to a portion of the batter and mix gently.
  4. Pour the batter immediately into a greased 125 mm. (5″) diameter thali (plate with high edges) and spread evenly by rotating the thali clockwise.
  5. Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
  6. Repeat the steps 3 to 5 to make one more thali of dhoklas.
  7. Heat 3 tsp of oil in a small pan and add the mustard seeds.
  8. 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.
  9. Remove from the flame and add 1½ tbsp of water and mix well.
  10. Pour this tempering over the dhoklas.
  11. Cool slightly and cut into equal sized pieces.
  12. 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…