January 30, 2011

Khaman Dhokla

I prepared this appetizer dhokla and corriander chutney for my favorite friend Nita's birthday.

Recipe for Khaman Dhokla

Makes 20 medium sized pieces

For Batter:

Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Yogurt - 1/2 cup
Water - 1/2 cup
Cooking Soda - 1/2 tsp

To be mixed to the batter  just before cooking
Oil - 1 tbsp
Turmeric a pinch
Green Chili paste - 1 - 2 
Sugar - 1 tsp
Citric acid - 1/2 tsp

Eno - 1 tsp + sprinkle or dust few bits on the plate


Sesame seeds - 1tsp
Mustard Seeds - 1 tsp
Curry leaves - 1 string
Grated coconut - 1 tblsp
Coriander leaves - Corriander leaves
Jeera - 1/2 tsp

Method to prepare:

1.  Mix 1/2 cup yogurt with 1/2 water.
2.  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.
3.  Add the cooking soda. Keep it aside to rise for 1 hour.
4.  If  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

5.  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.water start boiling.
6.  Mix the eno to the batter and a little of eno for dusting on the plate mix gently.
7.  Pour the batter to the plate.  Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle for the pressure cooker. After covering steam  5 -7 minutes.8. After 5 -7 minutes, remove the lid and test with a toothpick.  If it comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for one min and switch off the stove and cook for 5 minutes.

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.  Garnish with corriander leaves and grated coconut.

January 15, 2011

Khandvi for Indian Cooking Challenge

The cooking challenge for December is Khandvi.  This event is hosted by Srivalli of Spicing your life.  Making Khandvi is an art as it has to be cooked to the correct consistency and spread thin to cut into rolls.  I made this delicious appetizer for a holiday party and all my friends loved it.  

Gram flour /Besan - 1/3 cup
Yogurt - 1/3 cup beaten
Water - 1 cup
Salt as per taste
Sugar - 1 tsp
Ginger Green Chilli paste - 2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida / Hing - 1/4 tsp
Oil - 3 tbsp

For seasoning:
Oil  - 2 tsps
Mustard seeds -1 tsp
Sesame seeds- 2 tsps

For Garnishing:
Grated Coconut - 2 tbsps
Coriander Leaves chopped -  2 tbsps


1.  Grease a baking sheet ready before you cook.
2.  Mix besan, salt, ginger-chilli paste, beaten curds and water and mix well.
3.  Make sure the batter is smooth and thin batter, free of lumps.
4.  Add the sugar, asafoetida and turmeric powder.
5.  Heat oil in a thick bottom pan and add the prepared batter
6.  Cook the batter, stirring continuously till the batter turns a light brown tinge, glaze
from the oil and will not stick to the walls of the pan.
7.  The batter should still be in a semi liquid state, tipping more
towards solid state.   Over cooking will result in a mass that will not spread evenly.
8.  Transfer the cooked batter quickly on to the flat greased baking sheet and with the ladle
spread the batter to a thin sheet over the surface quickly.
9.  Using a knife or pizza cutter make strips of this sheet.
8   Roll each strip into spirals and place them in a separate dish.
9.  Separately heat another pan with oil, and make a seasoning of mustard and sesame seeds and pour it over the rolled khandvis.
10. Garnish with fresh grated coconut and chopped coriander leaves.