Tuesday, 25 June 2013

"Dhokla" - A Gujrati breakfast delicacy

"Dhokla" is the most famous Gujrati breakfast.
I have never lived in Gujrat, but these "dhoklas" have always been an integral part of our morning breakfast right from my childhood.
The kitchen in my maternal home has always been like a multi-cuisine restaurant's kitchen, where my Mom and granny dished out mouth watering recipes everyday from all over India.
Those days there were very few sources of getting recipes and my mom and granny had picked this recipe from the food edition of a very popular magazine.
From then on, these "dhoklas" are made for morning breakfast every week.
This recipe is fairly simple, as long as you are able to get ENO or fruit salt.

Serves 5

Besan or Bengal gram flour - 1 cup 
Semolina/Rava - 1.5 tbsp 
Sugar - 3.5 tsp 
Ginger- green chilli paste - 1 tsp 
Citric acid - 1/2 tsp or lemon juice - 1 tsp 
Salt to taste
Fruit salt like ENO - 1.5 tsp 
Oil for greasing - 1/4 tsp 

For tempering/seasoning/garnishing:
Oil - 1 tsp 
Mustard seeds - 1/2 tsp 
Sesame seeds/Til - 1/2 tsp 
green chillies - 2 - chopped
Asafoetida/hing - a pinch
Curry leaves - 2 to 3 
Coriander leaves - 2 tbsp - chopped

Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter.
Just before steaming, add the fruit salt and add 2 tsp of water over it.
When the bubbles form, mix gently.
Pour the batter immediately into a greased dish or thali of approximately 5" diameter and shake the thali clockwise to spread the batter in an even layer.
Steam for 12 to 15 minutes in a cooker or steamer till the dhoklas are cooked. Keep aside.
Seasoning/tempering the dhoklas:
Take a small tempering/seasoning pan, heat the oil and add the mustard seeds, when the seeds crackle, add the sesame seeds, green chilies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.
Remove from the flame, add 2 tbsp of water and mix well. Pour the tempering over the dhoklas.
Cool slightly and cut into equal pieces. Serve immediately garnished with coriander leaves.

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