Friday, June 20, 2008
From out Guest Chef : Dhokla
Dhokla is an all time favorite. But I can never get it to look or taste like this.
This dhokla comes my way every couple of weeks our guest chef makes it. You will notice this is less like the traditional dhokla, and probably closer to the idli/dosa batters but our guest chef says this is guaranteed to dish out perfect, fluffy dhoklas every time.
To make dhokla:
Grind 1/2 cup urad dal and 1 1/2 cups rice to a powder. Mix with 1 cup yogurt - you might need more or less, just make sure you have a runny batter. Leave overnight to ferment.
In the morning, grind 1 tbsp corinader, 1/2 tsp ginger, 2 cloves garlic and 2 green chillies to a paste. Add this paste, 1/2 tsp turmeric powder and salt to the batter. Mix well. Finally, add 1 tsp Eno and steam in a dhokla maker for 20 minutes. Let it cool slightly and cut into squares.
For the tempering, heat 1 tbsp oil. Add mustard seeds (rai) and curry leaves, saute for a few seconds, then pour over the dhokla squares. Garnish with coriander.
If you do not have a dhokla maker, you can steam your dhokla by heating some water in a pressure cooker, and placing the dhokla batter in a smaller dish on a mesh/stand so that it does not touch the water (cook it without the pressure whistle). You can even use your idli maker.