Oh my God!!! While flicking away at tears in the super weepy, extra emotional, Shahrukh Khan starrer ‘Kal Ho Na Ho’, my razor sharp mind did manage to grasp a couple of worldly concepts that the movie had wanted to showcase. One was definitely that red roses are in abundance in New York *sigh* and the other is that Gujrati food rules the stomachs of most New Yorkers.Now see darlings, it has always been an extra special wish of mine to marry a New Yorker and get settled in the Big Apple. After all, what is life if not on the Fifth Avenue shopping street ehh!! So I decided to try my hand at the besan filled appetizers called dhokla. Ahh, they may not be my usual kind of stuff. But let me assure you darlings, these light, fluffy pieces of savory melt iin your tongue and are totally worth the 25 minutes preparation time.
So trust my super smart, extra sensitive mind waves and give these gorgeous appetizers a try. Enjoy!
Ingredients –
· Flour (Besan) – 1 ½ cup
· Semolina (suji) – 2 tsp
· Eno powder – 2 tsp
· Green Chilli – 4-5
· Curry leaves (Kari patta) – 8-10 leaves
· Mustard seeds (Rai) – 1 tsp
· Salt – 1 tsp
· Water – 1 cup
· Oil - 1 tsp
Method of preparation –
· Mix the flour, semolina and water in a steel bowl.
· Grease a steel plate, which will fit into your pressure cooker.
· Add the eno powder to the mix and pour into the steel plate.
· Meanwhile, pour water into the pressure cooker and put it on medium heat.
· Put the plate with the mix in the pressure cooker, place the cover, and leave it to cook for around 20 to 25 minutes.
· Meanwhile, cut chilli into equal halves. Put rai dana, salt and chilli in a cup of water.
· After the dhokla is cooked, take the plate out from the pressure cooker.
· Put the chilli water mix to heat. Give it a quick boil and pour over the freshly made dhokla.
· Decorate with finely chopped coconut and serve hot.
Recipe by - ASTHA
RecipeAdda Team
Sep 8, 2011 | 8.08 PM IST
