Wednesday, 14 December 2011
Dhokla ~ Blog hop wednesday 14th December
This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.
If you are interested in joining Blog Hop Wednesday here is how it works:
"The plot behind this attempt is to form groups and make pairs with a blogger who will be your partner for that particular week. This happens every alternate Wednesdays. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The alternate week you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."
This recipe is Anusha's Blog Tomato Blues. Whilst looking through the posts I saw this Dhokla recipe and seeing the wonderful spongy texture and the fact that it was steamed it instantly grabbed me. I did not make any changes to the recipe. The dhoklas turned ot perfect.
8 oz Chick pea Flour
1/2 teaspoon Turmeric powder
1 teaspoon freshly grated Ginger
3 green chillies finely minced
4oz Sour natural yoghurt
125 ml water
1 teaspoon salt
1 teaspoon sugar
1 and 3/4 teaspoon eno salts
1 tablespoon sunflower Oil
1/2 teaspoon mustard seeds
1 tablespoon sesame seeds
1 red dried chilli
4-5 curry leaves
1 tablespoon Grated coconut
2 tablespoons fresh chopped coriander
1 red chilli sliced on the slant.
1.In a mixing bowl, add the chickpea flour, add the chilli ,ginger paste, sugar, salt and turmeric powder. Mix well.
2.Make a batter by adding the yoghurt and water. Mix well so that batter has a dropping consistency like thick custard.
3.Grease a deep bottom flat vessel with oil generously and place in a steamer.
4.Mix eno to the batter and combine well. Now pour the batter into the pan and steam 15 mins.
5.Insert a knife into the steamed dhokla to see if it comes out clean.khokla are ready. Remove from steamer and let it cool.
6.Cut into small pieces and arrange on serving platter.
7. In a pan add the oil when it is hot add the mustard seeds, sesame seeds, red dried chilli and curry leaves.
8. Pour the tempering over the arranged dhokla and garnish with the coconut and fresh coriander .
Serve with coriander green chutney.
You may like :
Instant semolina dhokla.
A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.