Dhokla

I had not been a fan of dhokla untill 31st December, 2008. Ya, I am pretty sure about the date because that day I paid an unplanned visit to my mom's cousin in Bhopal. All thanks to Indian Railways to have messed with my ticket that made me jump of the moving train. Well the train had just left the platform and wasn't in full speed, else I wouldn't be writing this post right? Oh no, this is not what you think, not a suicidal attempt. Trust me, the very thought of it, still leaves my knees fellowshipping. But in a way it was good to have spent a new year and bond with relatives, who otherwise would have most probably been more familiar to me just by their names.

Anyways, getting back to dhokla - Alphonse aunty, who came to my rescue, made these at home and I must say that the taste of dhokla is still hanging around on my tastebuds.

I tried these for tea one day and they came out well and I ate my stomach full while I went about narrating the entire story again to Jacob. Meanwhile, Jacob was focused on what was served for him as he was having it for the first time and was more curious to know the ingredients and the process involved in making it. I know, you guys too would be more interested in knowing the recipe right? So here it is.

Ingredients

For the Dhokla

1 1/2 cup of besan/chickpea flour
1/4 tsp of turmeric powder
1/2 tsp of lemon juice
3/4 tsp of salt
1/4 tsp of asafoetida
1 tsp of green chilly paste
3/4 cup of water
3/4 tsp of baking soda

For tempering and garnishing of Dhokla

1 tsp of mustard seed
1 1/2 tsp of cumin seeds
1 tsp of sugar
1/2 tsp of lemon juice
1 tbsp of oil
1/4 cup of water
Curry leaves
Green chilly - split into half and sliced
2 tbsp of chopped coriander leaves

Method

Grease a pan with oil, that could be inserted into the pressure cooker to steam cook the dhokla
Prepare the pressure cooker to steam up the dhokla batter.
In a bowl, mix all the ingredients listed under preparation of dhokla, except the baking soda. Make a thick batter that is not too runny. Add in the baking soda to it gently. The batter would rise.
Add the risen batter to the greased pan and steam cook it in the pressure cooker for about 8-10 mins untill a toothpick or knife inserted comes out clean. Remove it from the stove and let it stand for another minute.
Meanwhile, we could prepare the tempering. Heat the oil. Once hot, drop in the mustard seeds and let it pop. Then add the cumin seeds and let it fry lightly. Do not burn it. Then add the curry leaves, green chilly, lemon juice and sugar and fry it.
Add the water gently to it. Let it come to a boil. Remove it from heat and pour it all over the dhokla.
Spread the chopped coriander leaves on top of it and slice the dhokla into cubes. Serve it hot with some tamarind or coriander chutney.

Tips

Be very careful when you add water to the tempering, else it might splitter and might cause burns.
You could also include sesame seeds for tempering.