EVENT : BLOGGING MARATHON #88
THEME : REDO OLD POSTS -WEEK 4 DAY 2
While I mainly wanted to update the photos only for this post, I must bring to your attention that I tried using soda bicarbonate instead of Eno as many followers complained that its not readily available in places they live. However, the brown specks kept on appearing. Finally found the solution, do not add turmeric powder if you’re using soda bicarbonate. A bit of chemistry lesson here. Turmeric contains curcumin. This chemical turns red when it reacts with bases and yellow when it reacts with acids. Soda bicarbonate or baking soda is a base. So when curcumin when it comes in contact with soda bicarbonate it turns red, thus the brownish specks. When it reacts with acid present in water or other sour yogurt, lemon it turns yellow.
My niece Krishna is now a grown up beautiful woman, getting married next year. I didn’t delete any part of the post as my blog also acts as my diary full of memories and experiences.
Soft and spongy, dhokras or dhoklas is a famous Gujarati snack, usually made with chickpea lentils and rice which are soaked overnight, ground to a paste and then steamed. Or dhokra flour is soaked overnight in warm water and sour yogurt. Its my all time favorite and I can manage to finish a whole plate by myself!
However, what do you do when someone wants dhokras for snack and you don’t have any soaked rice and lentils ready or dhokra flour? You make instant dhokras like the way my sister Sapna does. Her daughter Krishna, loves dhokras especially for breakfast on Sundays. No one can wake her up early on Sundays even though we would make a lot of noise, but the moment she gets a whiff of dhokras steaming, Krishna would be up in a jiffy ready to have her dhokra breakfast.
I learnt how to make instant dhokras from my little sister. Have made a slight change to the recipe. If guests call that they are popping in sometime, this dish can be cooked up in a jiffy. I have made instant dokhras umpteen of times for Nami’s friends as they all loved them. It’s a fail proof recipe and very easy to make.
Serves 4-6 as a snack
For the dokhras:
1 cup chickpea flour (chana flour, besan)
1 cup fine semolina (sooji)
1 to 2 green chillis either finely chopped or as a paste
1 tsp ginger paste
½ tsp garlic paste
¼ tsp carom seeds (ajmo, ajwain)
a pinch of asafoetida (hing)
¼ tsp turmeric powder (haldi)
1¼ tsp salt
1 tsp sugar
1 cup sour plain yogurt
¾ cup warm water
1 tsp lemon juice
1 tsp eno (fruit salt)
2 tbsps oil
¼ to ½ tsp red chilli powder
For tempering (vaghar):
1 to 2 tbsps oil
1 tsp sesame seeds (tal)
1 tsp mustard seeds (rai)
a pinch of asafoetida
10 curry leaves
2 tbsps finely chopped fresh coriander
1 finely chopped chilli (optional)
extra oil for greasing
- Mix all the ingredients for dhokra except the red chilli powder and eno. Mix it very well till there are no lumps left.
- Put some water to boil in a dhokra steamer or a wide pan. If you are using a wide pan, fill it with water quarter of the way. Put a small steel bowl or ring in it. This will act as a stand for your plate and keep the water out of the dhokra mixture.
- Grease two 8 inch aluminium or steel plates with a rim or one 12 inch plate.
- Put it in the pan while the water gets ready. This helps to warm the plate and at the same time you have checked whether the plate will fit in the pan or not.
- If you are using 2 plates, divide the batter into two.
- When the water is boiling, add ½ tsp eno to one part of the batter. Whip the mixture very well. It should become fluffy. Add the mixture to the warm plate in the pan. Sprinkle half of the red chilli powder all over it.
- Cover the pan and steam the dokhras for 10 minutes.
- When the first tray gets done, remove it from the pan. Add more water if required.
- Repeat step 6 and 7 with the remaining batter.
- To prepare the tempering, heat the oil in a small pan.
- Add the mustard, sesame seeds, asafoetida, curry leaves, coriander and chillis. Let it fry for 30 seconds or so and switch off the heat.
- Spread the tempered mixture over both the plates of dokhras.
- Let the dhokra cool down for 5 to 10 minutes before you cut them into squares.
- Serve with fresh coriander chutney or with garlic chutney.
- If the dhokras become cold, warm them up in a microwave oven or steam them again for 5 minutes.
- If you have time, then leave the batter for 10 to 15 minutes before you make the dhokras.This will help the semolina to become soft.
- Can use just chickpea flour instead of semolina. That’s the slight change I have made.
- If you want to serve dhokras later, cut them into squares or diamond shape. Heat oil and add all the tempering (vaghar) ingredients. Then add the dhokra pieces. Stir fry till they become hot. Serve. This is how its usually served if we prepare dhokra as a part of a thali meal.
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