After the sea shore state today we are in Gujarat situated in North-West Coast of India.
Father of Nation Mahatma Gandhi was born in this state.Coming to the cuisine,its mostly vegetarian due to the influence of Jain vegetarianism and Hinduism.
Gujarathi dishes are a blend of spicy,tangy,salty and mild sweet taste.Today's recipe is one such blend of steamed cake made with gram flour/chicpea flour,khaman Dhokla.
The dhokla can be made in so many ways and I shared the instant version.The key ingredient to get a nice and fluffy dhokla is the Eno fruit salt.Lets move on to the recipe.....................................
Preparation time ~ 10 minutes
Cooking time ~ 15-20 minutes
Makes ~ 12-15 pieces
|Gram flour/kadala maavu/besan||1 cup|
|Thick Yogurt/thayir||1/2 cup|
|Lemon juice||2 tsp|
|Turmeric powder/manjal podi||1/4 tsp|
|Coriander leaves||1 tbs(chopped)|
|Eno fruit salt||1 tsp|
For the tempering
Grind the green chillies and ginger to a fine paste with very little water,sieve the gram flour and whisk the yogurt.Grease a deep round size plate or bowl and keep it aside.
Now in a bowl take the gram flour,semolina,ginger&green chilly paste,salt,lemon juice,salt.To this add the yogurt and water,mix it well to a smooth batter.
Now heat a idly steamer with water,now add the eno fruit salt to the batter and mix it well.Then immediately pour the batter in the greased plate or bowl and steam it for 15 minutes or a tooth pick comes out clean.
Let it cool for couple of minutes then invert the steamed dhokla to a plate and cut into desired shape.
Heat the oil in a pan and do the tempering.After removing the tempering from the flame add around 2 tbs of water and sugar,mix it well.Pour the seasoning on the dhokla pieces and garnish it with chopped coriander leaves and grated coconut.
Serve it with green chutney.
- Don't keep the batter for a long time after adding the eno fruit salt,steam it right away to get a nice fluffy dhokla
- Here I used slightly sour yogurt to get a nice tangy taste.
- If the yogurt is too thick add little more water to adjust the consistency.
- Do not add more water for grinding the green chilly.