Wednesday, March 24, 2010
In today's times, there are lots of Instant Mix packs, but nothing can beat the traditionally prepared Gujarati Dhoklas, Mother's recipe beats them all when it comes to texture and taste ...
RECIPE MAKES 6-8 DHOKLA PLATES (depending on the size of your dhokla plate)
INGREDIENTS TO SOAK
3 cups Rice
1 urad dal (white, split)
1/2 cup Chana dal
In a big bowl, add all the above ingredients & wash them 3-4 times thoroughly well in running water.
Soak this overnight at least for 6-8 hours.
Next morning, remove all the water out of the soaked lentils & grind them in small batches.
Add about half a jar of lentils & water just enough to soak them all. Grind to a paste consistency where you get a rava like feel when you rub the batter between a thumb & finger.
In small batches, grind all the batter. Add a cupful of dahi to the batter, mix thoroughly & leave the mixture undisturbed to ferment.
In summer it takes 8-12 hours for the batter to ferment. In winter, it can take upto 24 hours.
SPICES TO ADD TO BATTER 4-6 tablespoons green chilli paste (depending on how spicy you like it), 4 tablespoons garlic paste, 3 tablespoons ginger paste, 6-8 teaspoons of salt (to taste), 1/8 teaspoon haldi
Keep bottle of Eno fruit salt handy while making dhoklas.
When the batter is ready, it must have risen well to form a mound on top with lot of air bubbles, thats when the batter is ready.
Add 4-6 tablespoons green chilli paste (depending on how spicy you like it), 4 tablespoons garlic paste, 3 tablespoons ginger paste, 6-8 teaspoons of salt (to taste), 1/8 teaspoon haldi. Mix well.
Keep the steamer to heat with a water base in it (like you add for any other steaming recipe)
Generally an average dhokla plate holds about 2 cups of dhokla batter. So take 2 cups batter in a smaller bowl, add 1/4 teaspoon Eno (fruit salt - regular or lemon), mix very well till eno has blended well with the batter.
Eno generates a chemical reaction with the batter, generates lot of air bubbles that help the dhokla batter rise & makes them extra soft.
NOTE : Add eno separately for every plate so all the dhoklas come out equally soft & fluffy. If you mix Eno in the entire batter, the effect of Eno subsides after some time.
Grease a dhokla plate. Add the batter in which eno is added. Sprinkle red chilli powder on the batter for a little extra touch of spice.
Keep the dhokla plate in the steamer & steam for 12-15 min on medium high heat. When you insert a knife, it should come out clean, thats when they are done.
Remove the plate, cool for 10-15 mins. Cut into diamond shapes with a knife. Insert a spatula & remove the dhokla pieces from the plate.
Make dhokla plates as needed. You can store the remaining batter in the fridge (if you want to finish it immediately within less than a week) or in the freezer if you want to store upto a month. Thaw & reuse later whenever needed.
Remember to add Eno when you reuse the batter.
One plate of dhokla needs about 2 tablespoons of oil, so depending on how many plates you have made, heat oil
Add rai, sesame seeds ( til ), some green chilli pieces (depending on how spicy you want) & pinch of hing for vaghaar.
Add all the cooled dhoklas & mix.
Garnish with fresh cut cilantro.
Serve with cilantro chutney.
Prepare & enjoy !!!
Posted by falguni at 4:46 PM