Khaman Dhokla for Indian Cooking Challenge

Khaman Dhokla
I just love being a part of Indian Cooking Challenge. I get to try dishes that I would have never dared to try on my own. I made Dhokla for the very first time and the results are amazing. It came out so well and tasted good.

This is how I made it.
For Batter:
Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp
For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp
Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate
For tempering
Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves
Little water + Oil to be topped on dhoklas
Method to prepare:
Mix first 1/2 cup curds with 1/2 water. 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. 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.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.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.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.
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.
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.If you want perfect shaped ones and not the crumbling, cut and handle gently
Dhokla can also be steamed in kadai filled with water and a plated titled over it.

All set and packed for friends at office.


FIC - Delectable Combinations - Round Up

Im very happy to do the roundup for FIC - Delectable Combinations for the month of June. I wish to thank Harini of TongueTicklers for giving me an opportunity to host this wonderful event. I start the array of dishes with her Apricot Mousse Cake or a Verrine

Apricot Mousse Cake or Verrine

Tomato Chutney with Idli
Ramya from Simple Vegetarian Recipes send us Chole Batura

Chole Batura
Preeti from Shail send in Stuffed Dal Paratha and Strawberry Kheer all the way from Japan
Stuffed Dal Paratha and Strawberry Kheer
Preeti from Khaugiri sends us Aamras Puri with Kurdai, just in time for the mango season.

Aamras Puri with Kurdai
Sree from Tastespell gives us a wonderful combination of Spinach Rice and Beetroot Raitha
Spinach rice with beetroot raita
Yummy Strawberry Cupcakes all the way from My Kitchen Treasures by Happy cook
Strawberry Cupcakes.

Muskan shah from A2Z Vegetarian Cuisines sends us Moong Dal with Spinach Served with Multigrain Roti and Jain Chole Puri. Her Favourite color is White

Moong Dal with Spinach Served with Multigrain Roti

Jain Chole Puri
Priya from Priya 's Easy N Tasty Recipes sends us Soft Idli with Redbell Pepper N Peanut Chutney. Anything with Idli is truly delectable, dont you agree

Soft Idli with Redbell Pepper N Peanut Chutney
Sweatha of TastyCurryLeaf, sent a very different one Patatas Bravas with Citrusy Sangria. Thanks Sweatha.
Patatas Bravas with Citrusy Sangria.
Shaista Tabrez from MixCalculations sends us Matar Pulao, and her favourite color is Pink.

Matar Pulao

Shanthi of Shanthi Krishnakumar's cookbook sends us Bahala Bhath and Thakali Thokku.

Bahala Bhath Thakali Thoku

Lubna Karim from Yummy Food send the most favourite dish of TamilNadu Idli- Sambhar.

Idli - Sambhar
Jisha from Kerala Recipes sends us yummy Vegetable Noodles. Her favourite color is green.

Vegetable Noodles
Srilakshmi from Annapurna sends us Vathal Kulambu .

Vathal Kulambhu.
Once Again thank you all for your contribution and I hope you liked the roundup

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