Sunday, October 01, 2006

khaman dhokla

dhokla

khaman dhokla is a savoury snack from the state of gujarat in india which is famous for its wholesome vegetarian thalis. though it is consumed as a snack in india, you can actually make a meal out of it as it is very filling.

i was craving spicy indian food after ten days in italy. but i didn't want to upset my stomach by shocking it with something too heavy so i chose to make khaman dhokla which is a steamed savoury cake. the dhokla itself is wonderfully light with just a hint of spiciness. mustard seeds tempered in oil are poured over the dhokla and then fresh coriander and coconut are added as the topping. you can vary your spice intake depending on how spicy you make the accompanying chutney. i found a terrific tarla dalal recipe for mint and coriander chutney which has just the perfect balance of sweet, salt and spice.

for the dhokla
1 cup (160 gm) bengal gram (chana dal), soaked overnight
4 green chillies
1 inch piece of ginger
3 tbsp vegetable oil
salt to taste
1/4 tsp asafoetida (hing)
1/4 tsp bicarbonate of soda

for the tempering
1 tbsp vegetable oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 dry red chillies, whole
10 curry leaves

for the topping
handful of chopped coriander
handful of chopped coconut

for the chutney
2 cups chopped mint leaves
1 cup chopped coriander
1 large onion, sliced
juice of 1 to 2 lemons
1 tbsp sugar
4 to 6 green chillies
salt to taste

grind the green chillies and ginger to a smooth paste. keep aside. grind the bengal gram coarsely; whisk to incorporate air in it. keep aside to ferment in a warm place for at least 10 hours or till tiny bubbles appear. add the oil, asafoetida, bicarbonate of soda, and green chilli-ginger paste to the bengal gram paste. add a little water and whisk the mixture thoroughly once again.

grease a flat stainless steel plate or a baking dish (2 inches deep). spread the mixture to a thickness of one inch. steam till it is done. to check if the dish is ready, pierce with a fork. if the fork comes out clean, then the dhokla is ready. allow to cool and then cut into squares or diamonds.

for the tempring, heat the oil in a pan; add the mustard seeds, cumin seeds, and dry red chillies. when they start crackling, add the curry leaves and pour over the dhokla. garnish with chopped coriander and coconut.

for the chutney, combine all the ingredients and grind to a smooth paste in a blender using very little water.

recipe sources: vijaylakshmi baig's "gujarati kitchen" and tarla dalal's "chaat"

11 Comments:

Blogger gs said...

wow lulu! dhokla is one of my favourites .you seem to have done a good job. was it spongy as it is supposed to be?

8:49 am  
Anonymous G said...

lulu,
what a beautiful creation ! looks so rich in flavours and texture. the pic is lovely in itself - the dish and placemate colours are in perfect(and calming)harmony.
chapeau...
G.

3:17 pm  
Blogger Lulu said...

thanks, g and gs.

the dhoklas were actually quite spongy. the trick is not not get too impatient but really allow it cook well, do the fork test and then let it cool before cutting. mu cutting was a total disaster though. need to learn how to neatly cut into the typical diamond shapes.

8:50 pm  
Anonymous Anonymous said...

Lulu,
I have a question, my dhoklas always end up being too soggy, do you know what I can do to avoid that? Yours look so yummy
Zarah

12:00 am  
Blogger Lulu said...

hi zarah,
soggy dhoklas probably have to do with the amount of time you steam for. it's a bit of a guessing game when you use a pressure cooker as a steamer. i tend to leave it in the pressure cooker (without the whistle, of course) for about 15 to 18 minutes from the time i start the gas.

9:17 pm  
Anonymous Anonymous said...

Mmmm, yes, I LOVE dhoklas and from the pictures you do seem to have mastered the art of making them, Lulu! The chutney, too, looks glorious, I am definitely going to have to swipe your recipe. Thanks, Lulu!

1:15 pm  
Blogger Lulu said...

hi lotus
the chutney was especially tasty. i have never used sugar in chutney before but now i'm addicted to the sweet and savoury combo with green chillies!

8:01 am  
Anonymous Anonymous said...

I just sent you a Flickrmail regarding this popular photo. Hope you got it.

12:54 am  
Anonymous Anonymous said...

Looks awesome, and yummmm, my husbands gonna love this!!
Was surfing net for the chutney 'cos Time being I have just purchased a MTR instant Dhokla mix, will try your recipe soon after I try this packet..

7:08 am  
Anonymous Anonymous said...

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1:17 pm  
Anonymous cyprus escorts said...

sounds very tasty!i will try tonight with my bf!

4:08 pm  

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