Tuesday, 25 September 2012

Dhokla



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. Dhokla

* 1 cup Rice
* ¼ cup Black Gram (Urad Dal) (skinless)
* 1 (1-inch piece) Ginger (Adrak)
* 4 Green Chillies (Hari Mirch)
* ½ tsp. Soda Bicarbonate (Baking Soda)
* Salt (to taste)
* ¼ cup Plain Yogurt
* Hari Chutney
* 1 tbsp. Lemon Juice (Nimbu Arakh)
* 2 tbsp. Cooking Oil
* 1 ½ cups Warm Water
* 2 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

1. Dry roast the rice and the dal on medium heat for 4-5 minutes. Cool and grind into a semi-coarse powder.

2. Put the powder in a bowl. Add plain yogurt which should be a little sour and to this add warm water. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.

3. Add salt and let it ferment for 8-10 hours. Make a paste of ginger and green chillies. Once fermented, mix the ginger, green chilli paste with the batter. Grease the dhokla platter or a thali. Boil water in the steamer/boiler.

4. Pour half of the batter in another vessel. In a small bowl, add ¼ teaspoon soda bicarbonate, ½ teaspoon oil and ½ teaspoon lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.

5. Pour this onto the greased platter and keep it in the steamer to steam for 8-10 minutes. Check with a knife. If the knife comes out clean, it is cooked.

6. Sprinkle some coriander/cilantro leaves and serve hot with Hari Chutney .

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