Dhokla: A gluten free snack, light meal or party food from Gujerat

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Dhokla: A gluten free snack, light meal or party food

We served the dhoklas with hari chutney and spiced buttermilk drink. Besan or gram flour, made from chana dal a relative of the chickpea, is available from Indian grocery stores and is a wonderful food, useful in celiac disease since it is gluten free, excellent for diabetes since it has a low glycemic index and superb for asthma because chana dal helps dry mucus from the lungs. 







Besan Dhokla

Note: If you don't have an idly steamer, you can cook the dhoklas by pouring the batter into a greased baking pan and steaming it in a large pot. Then cut the dhokla into squares.

Ingredients to make 72 dhoklas

 

 

To use to make batter:

5 cups Besan flour
3 cup Yoghurt

A little sugar

Water as required to make a pancake-like batter

Salt to taste

 

To add next morning:
1Tbsp ginger paste

1.5 tsp. turmeric powder
1Tbsp Soda (bi-carb )
3  Lemons juiced
3 Tbsp Oil

For Tempering
Few Curry leaves
3tsp Mustard Seeds
3 tsp Oil
Cilantro leaves (chopped)

Grated fresh or powdered dry coconut

 

Preparation:

  • In a bowl add besan flour, yoghurt and water.
  • Mix well and make a smooth batter. The batter should be of thick consistency.
  • Add salt and set aside in a warm place overnight to ferment.

Next morning

  • Take the ginger paste and add to the batter. Also add turmeric powder and mix well.
  • Now if you have an idly steamer for 24 idlys, you will divide the batter into 3 parts and add the soda bicarb mixture to each batch right before you cook that batch. i.e . for each batch you will mix 1 tsp sodium bicarb, juice of one lemon and 1Tbsp oil
  • Grease the idly steamer with ghee and place just enough water in the bottom.

Get ready to make the first of three batches of dhokla (and same procedure for the other 2 batches)

  • In a small bowl take a tsp. of soda bi-carb 1tsp oil and lemon juice and mix well.
  • Add this to the batter and mix well.
  • Pour the batter into the greased idly pan and steam for 10-12 minutes or till done. 
  • Repeat this procedure for each of the three batches of dhokla
  • Put all the 72 dhoklas in a large bowl
  • Heat little oil in a small pan and add mustard seeds and curry leaves  and allow to splutter. Remove and pour it over dhoklas.
  • Garnish the besan dhokla with coriander and coconut powder
  • Serve with hari chutney.

 




Hari Chutney

Ingredients:

1      bunch coriander (cilantro) chopped
3-4 green chilies
1 lemon juice
3 tsp sugar
A pinch of amchur
2-3 flakes of garlic
Salt To Taste
red chili powder to taste

Mix and blend all ingredients thoroughly in a mixie to make a paste.

 

 Gujerati Khadi

This recipe finds mention in the Ayurvedic Text Bhavprakash.

Ingredients:

2 Cups buttermilk
4tsp Besan
Ginger, chopped 1/2inch
2 Green chillies, chopped
Salt To Taste
Handful Coriander leaves
Oil 2 tsp
Pinch Turmeric powder
½ tsp Cinnamon powder

Seasonings:

Cumin seeds ¼ tsp
Mustard seeds ¼ tsp
Few Curry leaves
Asafoetida 1 pinch

Preparation of gujarathi khadi:

·      Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
 
Make a paste of ginger, chillies, cinnamon and corainder leaves.

·      Boil the curd mixture on slow heat and stir continuously.

·      Add the ground paste, and boil again.

·      Heat oil in a pan, add all seasonings.

·      Fry until they splutter.

·      Pour this seasonings over guajarati kadhi.

·      Garnish with coriander leaves and serve hot with rice.


 

 

 


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About this Entry

This page contains a single entry by Alakananda Ma published on October 23, 2010 8:54 PM.

Divine Mother's Plum Chutney was the previous entry in this blog.

Cold-Cure Dal is the next entry in this blog.

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