Dhokla recipe Amma 1. Moong dal 1.5 cup 2. Channa dal 1 cup 3. Green chili 2 4. Curry leaves 8 5. Ginger 1 inch 6. Heeng 1/4 tsp 7. Salt 8. Turmeric powder - 1/4 tsp 9. Fat free plain yoghurt - 3/4 cup 9. Oil - a few tsp 10. Enos fruit salt (buy at the Indian store - this is basically sodium bicarbonate). 11. Grated coconut : 4 TBS 12. Mustard seeds : 1 TBS 13. Cilantro leaves : 8 TBS Method: 1. Soak the first 5 together for 24 hours. 2. Throw away excess water. 3. Grind to paste, the soaked stuff, with ingredients 6 to 8, with with 3/4 cup fat free plain yoghurt with no water. 4. Take out of mixie and put it in a tall enough container to allow for expansion. 5. Add 3 tsp oil, and beat it thoroughly like you would for omelette. 6. Coat dhokla pans with oil. 7. Use large pressure cooker on stove with water. Low fire. 8. Add 2 tsp Enos fruit salt, mix thoroughly and pour batter to 1/2 height of pans. 9. Close the lid, no cooker weight. Steam it for 15 to 20 minutes... 10. Sugar-water mix, spread evenly on each plate of dhokla, with a tablespoon. 11. After the dhokla pans are taken off the heat, do a tarka with oil and mustard seeds. Add some grated coconut. 12. Spread both on the dhokla. 13. Then cilantro leaves, very finely chopped (no stems). 14. Cut into diamond shapes. This made for 4 dhokla plates.
Saturday, July 6, 2013
Dhokla
Dhokla recipe Amma 1. Moong dal 1.5 cup 2. Channa dal 1 cup 3. Green chili 2 4. Curry leaves 8 5. Ginger 1 inch 6. Heeng 1/4 tsp 7. Salt 8. Turmeric powder - 1/4 tsp 9. Fat free plain yoghurt - 3/4 cup 9. Oil - a few tsp 10. Enos fruit salt (buy at the Indian store - this is basically sodium bicarbonate). 11. Grated coconut : 4 TBS 12. Mustard seeds : 1 TBS 13. Cilantro leaves : 8 TBS Method: 1. Soak the first 5 together for 24 hours. 2. Throw away excess water. 3. Grind to paste, the soaked stuff, with ingredients 6 to 8, with with 3/4 cup fat free plain yoghurt with no water. 4. Take out of mixie and put it in a tall enough container to allow for expansion. 5. Add 3 tsp oil, and beat it thoroughly like you would for omelette. 6. Coat dhokla pans with oil. 7. Use large pressure cooker on stove with water. Low fire. 8. Add 2 tsp Enos fruit salt, mix thoroughly and pour batter to 1/2 height of pans. 9. Close the lid, no cooker weight. Steam it for 15 to 20 minutes... 10. Sugar-water mix, spread evenly on each plate of dhokla, with a tablespoon. 11. After the dhokla pans are taken off the heat, do a tarka with oil and mustard seeds. Add some grated coconut. 12. Spread both on the dhokla. 13. Then cilantro leaves, very finely chopped (no stems). 14. Cut into diamond shapes. This made for 4 dhokla plates.
Tuesday, July 2, 2013
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