THE DHOKLA QUEST

Ever since I can remember , I have loved dhoklas.. the lovely low calorie snack which rules Gujarat, and also many parts of western india.. its available in almost all sweetmeat shops, especially those run by Gujaratis or Marwaris. This snack which is steamed and then tempered with mustard seeds and sesame seeds, is delightfully soft and fluffy when made right.Oh the pleasure of biting into a piece of freshly made dhokla topped with a cold coconut chutney ..supreme pleasure…and I can tell You that every family guards their dhokla recipe very closely..:) for years I have tried to make the perfect dhokla and have tried so many recipes , some of which have seen the bin and some of them my table,and  just when I think okay, that is it, this is THE PERFECT RECIPE,  along comes another version which I feel is better than the first. But finally after many trials and errors I have found my version of the dhokla, which I am going to stick to for a long time..:) my version is made from semolina which I  love, I  know this would not be what is made in many gujrati households, where dhoklas are traditonally made with soaked and ground chana dal or besan. But its an instant version which can be made in a jiffy with just few ingredients, do try it…

 

INSTANT RAWA DHOKLA

INGREDIENTS

1 CUP SEMOLINA

1 CUP WATERED DOWN YOGURT WELL BEATEN

1 GREEN CHILLI AND SMALL PIECE OF GINGER

1 TSP SALT

1/2 TSP TURMERIC POWDER

1 TBSP SUGAR

1 TBSP OIL

1/8 TSP CITRIC ACID.. MIXED WITH 1 TSP WATER

1 TSP ENO FRUIT SALT

METHOD..

BLEND THE YOGURT WITH GREEN CHILLI AND GINGER.. STRAIN THE MIXTURE AND ADD TO THE SEMOLINA, AT THE SAME TIME ADD THE OIL, SALT, TURMERIC, SUGAR AND CITRIC ACID.. MIX VERY WELL AND LET THIS MIXTURE REST COVERED FOR 15 MINS.

HEAT A STEAMER AND WHEN IT COMES TO A BOIL, LEAVE IT ON SIMMER.

NOW GREASE A  PLATE OR A LOW RIMMED STEEL BOWL OR CONTAINER.

CHECK THE CONSISTENCY OF THE DHOKLA MIXTURE, IT SHOULD BE DROPPING CONSISTENCY , NOT THICK OR WATERY.

ADD THE ENO TO THE MIXTURE AND POUR ONE TBSP OF WATER ONTO IT, IMMEDIATELY IT WILL START BUBBLING.. MIX GENTLY AND POUR THIS MIXTURE INTO THE PREPARED CONTAINER , SPRINKLE RED CHILLI POWDER ONTO IT ..AND STEAM ON HIGH FOR 20 MINS..

REMOVE FROM THE STEAMER AND LET IT COOL COMPLETELY.. OVER TURN ONTO A PLATE AND FLIP IT OVER.. CUT INTO SQUARES AND TEMPER IT. AND SPRINKLE CHOPPED CORRIANDER LEAVES IF YOU SO DESIRE… SERVE WITH FRIED GREEN CHILLIES OR COCONUT CHUTNEY.. ENJOY…

TEMPERING…

HEAT 2 TBSP OF OIL IN A SMALL PAN, ADD 2 TSPS OF MUSTARD SEEDS AND 2 TSPS OF SESAME SEEDS TO IT.. ONCE THE SEEDS STOP CRACKLING, ADD ABOUT 10 CHOPPED CURRY LEAVES AND SHUT THE FLAME.. NOW ADD ABOUT 2 TBSPS OF WATER AND 1 TSP OF SUGAR TO THIS OIL… MIX WELL AND POUR OVER THE DHOKLAS..

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