Thursday, August 16, 2012

Khatta dhokla made with rice dhokla flour

khatta dhokla
dhokla with chutney
Rice dhokla flour:
We can make dhokla flour in advance by dry grinding 3:1 ratio rice and urud dal. 
1. Wash the rice and urud dal and spread it on a cloth to dry - in a sunny spot outside or on the kitchen counter. 
2. Dry roast the grains, let it cool and grind it coarsely. 
3. Store it in an airtight container. 
  cups            dokla flour
1"                    ginger   
                    green chillies
1 tsp                oil / ghee 
1/2 cup            yogurt / curd / dahi
1 pinch            aesofoetida
1/2 tsp             coarsely ground black pepper / red chilli flakes
cups            warm water
1/4 tsp             fruit salt / uno salt
salt to taste
To temper:
1/2 tsp               mustard seed  
1/2 tsp               urud dal
                       dry red chilli
tbs                  oil
few                    curry leaves
2. Add the warm water, salt and yogurt to the dhokla flour, mix it nicely with the hand and leave it overnight / 6-8 hrs to ferment.
3. Grind the chilli and ginger into a paste, mix it to the batter along with aesofoetida. Check for salt.
4.  Add uno salt to the dhokla batter, it's consistency should be like cake batter,  add a few drops of water over it (it will bubble).
4. Grease a round metal pan / thali with ghee or oil, pour the batter into it.
5Sprinkle the black pepper or the green chilli flakes over it. Keep the pan in an iddly or dhokla cooker and steam it for 10-15 mins or till the middle part of the dhokla gets firm. Take the dhokla out of the pan.
6. Heat oil in a tadka pan, add the mustard seeds and urud dal. When the mustard splutters add the red chillies and curry leaves and fry till it gets crispy.
7. Pour the seasoning over the dhokla and cut it diagonally. Enjoy eating it with green chutney. 
Green Chutney
2 tsp           oil
               red chilli
clove       garlic
cup         shredded coconut 
2 handful   mint/ coriander leaves
 1. Heat  oil in a pan, add the red chillies, garlic and fry till it gets crispy.
2. Add 1 cup of shredded coconut and fry for few minutes, now add  the  mint or coriander leaves and fry till the leaves starts to wilt. 
3. Add salt and  lemon juice, grind it in a blender and serve with the dhokla.
Tips for taste:
1. We can fry the dhokla pieces in the seasoning for a crispy snack.
2. Use a pan with a lid to steam dhoklas instead of cookers.