Friday, August 22, 2008

Khamang DHOKLA

Ø 1 cup gram flour
Ø 1 cup water
Ø 1/2 tsp sugar
Ø 1/2 tsp citric acid
Ø 1 tsp soda bicarb
Ø 2 green chillies
Ø 1/2" piece ginger grated
Ø 2-3 drops yellow colouring salt to taste

For Seasoning:
Ø 1/2 cup coconut
Ø 1/2 mustard seeds
Ø 1/4 cup coriander chopped
Ø 1 tbsp oil.

Ø Warm the water. Take flour in a large bowl. Place sugar and citric acid in a cup.
Ø Place soda bicarb in another cup. Pour a little of the water over each. Pour remaining water in gram flour, add chilli and ginger. Mix well with palm till smooth.
Ø Place the pressure cooker on gas with 1 litre water and stand. Grease a round cooker or cake tin and place in the cooker. Allow to heat.
Ø Add sugar solution and colour to better. Mix well till light and fluffy.
Ø Add soda solution and mix well.
Ø Pour into prepared tin before the foam goes down.
Ø Do not touch spoon now.
Ø Cover tin with a perforated lid and close cooker. Cook without whistle for 13-14 minutes.
Ø Remove tin and allow it to cool. Cut in cubes and remove with spatula.
Ø Heat oil in a small pan. Add mustard seed, allow to splutter. Pour over dhokla cubes. Sprinkle coconuts and coriander.
Ø Transfer to serving dish. Serve hot or cold with green chutney.

No comments: