Hot & Sour Dhokla (Gujrati Dish with a Punjabi taste- India)
by Ravi Malik
(Pune, India, Maharashtra)
Hot & Sour Dhokla
Ingredients:
1 cup full Rava/Sooji
½ cup curd
½ cup water
Green chilly 6-7
Ginger paste 1 tsp
Soda-bicarbonate (Edible Soda or Eno)- ½ tsp
Salt to taste
fresh curry Leaves 8-10
1 tsp mustard seeds
1/2 tsp pepper
1/4 tsp asafoetida
Oil – 1 tsp
Method:
Mix 1 cup Rava/sooji with ½ cup curd and ½ cup water. Beat the mixture until you get a uniform batter and try to avoid lump formation.
Add 6-7 finely chopped green chillies, 1 tsp ginger paste, salt to taste,1/2 tsp pepper, ½ tsp soda bicarbonate/Eno and 1/4 tsp asafoetida, mix gently.
Grease a microwave safe container with the oil on the edges and pour the batter in it. Keep the container in the microwave at a temperature of 70 degree for about 5 minutes.
Remove the dhokla from the microwave and check if it is cooked but inserting a knife, if the batter sticks to the knife, keep it for some more time in the microwave. Leave it for a minute and remove the dhokla from the container.
For Tadka/Seasoning:
Heat about 2 tsp of oil. Once the oil is hot,put the curry leaves and mustard seeds into it. Remove it from the burner. Spread it over the dhokla. You can also put some finely chopped corriander leaves over it.
Dhokla is ready to be served now. Tastes best when taken with green chutney.
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