That’s it. I’m done trying to make dhokla from scratch, that’s what I tell myself and to my husband when ever I try it. Grrrrrrrrr!!!!!! I hate it when I don’t get recipes right and I just can’t sleep over it. Some recipes are just not for me. No matter how hard I try or how many times, it just doesn’t turn out right. I think I would win even the most persistent race and I’m fiercer than Mohameed Ghazni as I lost count of how many times I’ve tried and dumped the resulting hard cakes. I’ve tried searching for that fool proof recipe and yet to find one. By then, my husband might loose his taste and love for dhokla. I have no intention to take that as an excuse for not trying. I keep his taste buds wanting for these fluffy snacks by making dhoklas from ready mix which gives perfect result. But that’s only a transition phase before I make another try to make it from scratch. For my husbands sake, I pray I succeed in making it from scratch soon.
Until then, here is my Gits ready mix version for dhokla. Unlike making it from scratch, if I follow the instructions I get consistent fluffy dhoklas. If not for the persistent gene, I would have long forgotten to make these from scratch and happily settled down with Gits version. If you are starting to make dhoklas, first try the ready mix version before trying to make it from scratch. Enlighten your taste buds and give them a hint of the fluffy taste of this wonderful snack, then take the persistent hammer and keep trying to make them from scratch, who knows, you might get it right away and if you do please do share the recipe. Will ya?
Gits Khaman Dhokla — 1 pack (180g/6.3Oz)
Oil — 1 fl.oz (30ml) + 2 Tbsp oil for garnishing
Water — 8 fl.oz(235ml)
Mustard seeds — 1 Tbsp
Asafetida/Hing — a pinch
Sesame Seeds — 1 Tbsp (Optional)
Coconut flakes — 2 Tbsp
Coriander Leaves — 2 Tbsp (finely chopped)
1. Heat water in a Idli Cooker/Steamer/Pressure Cooker and let it boil till rolling boil. In the meanwhile, mix water and oil in a bowl. Add the water oil mixture to the dry powder mixture from the packet, mixing very gently with minimum stirring until the batter is smooth. (Note: The less you mix, the more fluffier the dhokla)
2. Pour the batter in to a vessel or round baking tray greased with oil. Steam on high flame for 15 minutes. If you are using pressure cooker, do not add weight/whistle. Remove from heat and allow it to cool for 10 minutes. Carefully overturn the vessel on to a tray. Cut in to 5 cm cubes.
3. For garnishing, heat 2 Tbsp of oil, add mustard seeds and let it splutter, add asafetida, sesame seeds. Pour the garnish on top of the cubed dhoklas. Sprinkle coriander leaves and coconut flakes. Serve with green chutney. Enjoy!!!
My Day 3, Group 3 , BM#17 entry. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17
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