28.3.11

Dhokla with Semolina

Dhokla is a Gujarati dish which I happened to taste back in 2004. A friend of mine once came home with Besan Dhoklas (which reminds me, the casserole is still lying in my Chennai home.....if she is reading this, she will ROFL...theres a big story behind that!!!!!!!)


After coming to Cairo, my husband's colleague ( a Gujarati ) once on his way to office (he started a lil early so that he could give it to us before my husband started for office) brought us a box of steaming Rava/Sooji Dhoklas. I instantly fell in love with it. It tasted somewhere in between our upma and Rava Idly. So I did some search on the net and got a recipe but sad sad sad...What I made  looked nice but didn't taste like how theirs tasted. So what did I do... since I knew the basic ingredients, this time I changed the proportion a bit and used my commonsense and made it....and wow!!!!!!!   (added oil-coz I could feel that texture when I had the Dhokla they brought but the recipe I followed didnt have...and also the recipe I followed used a lot of curd and I have to tell u, it doesnt taste so great..... and here is my version of the recipe!!!

Rava/Semolina- 1 Cup
Curd: 3 tbsp
Oil: 2 tbsp
Green Chilly: 1 finely chopped
Ginger: 1/2 inch finely chopped
Water: 3/4 cup ...May need more...so keep reserve ;)
Mustard: 2 tsp
Dried Red chilly: 1 chopped fine
Fruit Salt: 1 tsp
(If you are in Egypt, go to any medical shop and ask for Fawar Fruit...and If you are in India, you can ask for Eno... well, I don't know what brand u get in other parts of the world.)



In a bowl, mix the Rava/Semolina, Curd, Oil, Green chilly, Ginger.
Add enough water to make it into a flowy batter (like for Idly batter)
Keep this aside for half an hour.
Now Boil water in a big mouthed vessel and keep a steamer plate.
Grease a round cake tin.
Mix the fruit salt in the batter just before you pour it into the greased cake tin.
Place the batter filled cake tin in the steamer plate and close the lid.
Let it cook for 15-20 minutes.
Insert a fork in the Dhokla and if it comes out clean, it means it is cooked.
Heat oil in a pan and splutter mustard seeds and dried red chilly.
Pour this over the hot Dhokla.
When it cools, Cut the Dhokla into triangle shapes.
Serve and enjoy!!!!

15 comments:

  1. I never made Dhokla or ate...

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  2. wow dhokla looks yummy. i tried this before...but i used chickpea flour...taht was a failure attempt. anyways next time will try ur recipe

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  3. Your dhokla looks superb....yummm

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  4. Loved the texture- so light n fluffy!!

    US Masala

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  5. Gorgeous looking dhoklas.Perfect snack.

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  6. A very different dhokla... sounds tasty too...

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  7. Dokla looks delicious..1st time here..u got yummy recipe collection..

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  8. Wow, what an interesting idea and how wonderfully it turned out! Lovely post!

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  9. Dhoklas look so spongy and yum!! I had no idea that it was so easy to prepare.

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  10. Looks delicious...mouthwatering...thanks for sharing.

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