Sooji ka Dhokla

Ingredients

Sooji/Rava/Semolina -1cup
Sour curd -1/2cup
Chilli powder-1/2teaspoon
Turmeric powder-1/8teaspoon
Grated carrot -2 tablespoons (optional)
Green chilli-3
Sugar-1teaspoon
Salt-1/4teaspoon
Eno fruit salt -1teaspoon
Lemon juice -1 tablespoon
Mustard seed-1/2teaspoon
Oil-1tablespoon
Water- 2tablespoons

For tempering
Oil -1tablespoon
Mustard seeds-1teaspoon
White sesame seeds-2 teaspoons
Few curry leaves

For Garnishing
Fresh coconut - 2tablespoons
Chopped cilantro leaves -2 tablespoons


Method

Beat the curd, grate the carrots.

Combine the curd,sooji, grated carrots, chopped green chilly, lemon juice, turmeric powder, chilli powder, sugar, salt. Mix everything nicely , (add little water, if required) and keep it aside for an hour.

Heat a tablespoon of oil, add the mustard seeds,a pinch of Hing, let them crackle. Then add couple of tablespoons of water and switch off the stove. Pour it over the soaked rava.

Grease an ever silver plate, which will fit into your steamer. Heat enough water in the steamer. Once water start boiling and steam is coming, add Eno fruit salt with the dhokla batter, give a quick stir, pour it into the greased plate.

Sprinkle some chilli powder and steam the plate for 15 minutes on high heat. Switch off the flame and open the steamer after a few minutes, take the dhokla plate out. Let it cool for 5 -10 minutes. Loosen edges of the dhokla with a knife, revert the content onto a plate. Flip it over and let it cool. Cut into desired shape pieces. Sprinkle the grated coconut, chopped cilantro.

Meanwhile, heat 2 tablespoons of oil, throw in the mustard and sesame seeds. Let them crackle, then add few curry leaves and slit green chiliies, pour it over the dhokla.

I prepared it for our friends on that day. Dhokla's tasted great with tomato chutney! :)

Khaman dhokla

Ingredients

• For Batter:
• Bengal Gram flour / Besan/ Chickpea flour - 250 gms (1 & 1/2 cup)
• Curd/Yogurt - 1/2 cup (not very sour)
• Water - 1/2 cup
• Cooking/Baking Soda - 1/2 tsp
• 
  
• For seasoning to be mixed to the batter (to be added just before cooking)
• Oil - 1 tbsp
• Turmeric a pinch
• Green Chili paste - 1 - 2 (or as per taste)
• Sugar - 1 tsp
• Citric acid - quarter tsp (or lemon juice)
• Eno - 1 packet (green colour fruit lime) + some more for sprinkling on the plate
• (Note: I dint know how much a sachet contains since I have a bottle so I assumed 1-1/4 tsp of Eno fruit salt)
• Salt to taste
• For tempering
• Mustard Seeds
• Curry leaves
• Grated coconut
• Coriander leaves
• Little water + Oil to be topped on dhoklas

Method
1
Mix first 1/2 cup curds with 1/2 water.


2
To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency.


3
Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour. If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.


4
Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.


5
My Notes : I dint have a thali plate which would fit my pressure cooker and those who would were too deep and narrow for making a proper Dhokla.  So I used my Baking tin which fit perfectly in my Rice Cooker and steam cooked the batter. Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes. The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference. Dhokla can also be steamed in kadai filled with water and a plated titled over it.


6
After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.


7
In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate from the pan, pour the water and oil mix over the top. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla


8
If you want perfect shaped ones and not the crumbling, cut and handle gently


9
My Notes : I cut them out, after slightly cooling them, into squares.

Tips #3

1. Before cooking peas, roast them. Sabzi will be delicious
2. if some rice are left, add Suzi, salt, and curd. mixx them with appropriate amount of water to make Idli.
3. while making curd from milk, add some pieces of Maize in it, Curd will be concentrated.
4. Use semi grinded Rice while making milk pudding(Kheer).

Tips #2

1. Pour boiling potatoes cut a lemon in the cooker, cooker will not black.
2. Put a spoon curd while making Bhindi ki sabzi.. they will not stick together.
3. while making gravy, put a spoonful of cashew paste, gravy will be tasty and concentrated.
4. Grinding small cardamom milk put in it to prevent cracking. Milk is not going to blow up.
5. Put small pinch  of grind ed cardamom, in milk. It will not turn sour.