Wednesday, 13 August 2008

Dhokla - Gujarati chilli cake

Made this last night, and it tasted pretty good - not unlike the bought version that Nathan bought me recently which prompted me to try and make my own. Savoury chilli cake - yum! Also pretty good for making on the boat, as the only fresh ingredient is the chilli. Traditionally eaten as a snack with a cup of tea.

1 cup Besan (Gram flour)
1/2 cup Water
2 tbsp Lemon juice
1 tbsp Oil
1 tsp Baking Powder
1/2 tsp Mustard seeds
1/2 tsp Turmeric
2 tbsp Sugar
Thinely sliced Chillies
few Curry leaves
Salt to taste

In a bowl seive the besan flour and mix 1 tbs lemonjuice, green chillies, turmeric, baking powder, salt , sugar and 1/2 cup water to make a batter of semi liquid consistency.

Boil water in a wide bottomed pan and place a wire mesh upside down. The water level should be below the wire mesh top. Grease a baking pan and pour the mixture into it.

Cover the pan with a lid and let it cook in its own steam for 15-20 minutes. Check for the doneness by inserting a clean toothpick, The Dhokla’s are done when the toothpick comes out clean. Remove the Dhokla pan from the steaming water carefully and let it cool for 3-4 minutes. Put the pan upside down on a clean plate and cut it into squares.

For seasoning, heat the oil in a pan, add mustard seeds, curry leaves and chillies cut lengthwise. When the mustard seeds start to splutter, remove the pan from the heat and add 1 tsp lemon juice and 1/2 tsp sugar. Mix well.

Spread the seasoning on the Dhokla’s and serve with Tamarind Chutney and Coriander chutney.

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