Fried Sprats

Fried Sprats

ceylon chicken curry best

Ceylon Chicken Curry

kala chana

KALA CHANA

Beans with Kuti Mirch

Lightly fried beans with pounded chilli

Kurkurit bhendi

Kurkurit Bhendi - Maharashtrian/Goan style crisy Okra

Egg curry

Egg Curry with fennel, nigella and fenugreek

Paneer and Peppers

PANEER AND PEPPERS

Dhokla – savoury chickpea flour cake

Dhokla or Khaman Dhokla is a light and tasty tea-time (or any time really!) snack which originates from Gujarat. It is often sold in road side shops together with sweets. As is the way with so many of the regions dishes, this dish is completely vegan, using only plant based ingredients. It is an impressive dish to make for tea parties and has a unique taste so do try it! You will be hooked!

Serves: 3-4                        Time including prep: 45 min-1 hour

You will need:

  • 2 small cups of chickpea flour (besan) – do check that this is fresh stock because stale flour tastes bitter
  • 2 tsp fresh ginger and green chilli paste made with roughly 1″ ginger and two hot Indian/Kenyan green chillies
  • 1/2 tsp salt
  • 2 pinches of asafoetida
  • 1 pinch turmeric
  • 2 tbsp fine semolina
  • juice of one small lime (choose a yellow one as these are more juicy)
  • 2 tsp fruit salt (Eno is the brand I use and its easily available online). If you can’t get this, use a mixture of 3 parts baking powder to 2 parts citric acid
  • 1 tsp brown mustard seeds
  • 2 tsp cooking oil
  • 15-20 fresh curry leaves
  • 3 tsp sugar
  • 1/2 tsp citric acid

Method:

Mix the chickpea flour, chilli/ginger paste, salt, asafoetida, lime juice and semolina in a mixing bowl. Make a smooth batter by adding water a little bit at a time until you get a consistency similar to cake batter. Grease a glass dish with a flat bottom.  Sprinkle the fruit salt evenly over the batter, mix thoroughly and quickly pour into the dish. Cook in a microwave oven on medium heat (if an 800w oven, if lower power rating, use the high setting) for 4 minutes, take out and check if the centre is done by putting a butter knife in it. It should come out without any of the batter sticking to it. If it is not done, cook for further 2 minutes. Once done, invert it over a plate and let it stand while you prepare the sweet/sour tempered water to pour over it. Heat the oil in a small frying pan. Add the mustard seeds and let them splutter. Now add the curry leaves and let these sizzle and release their aroma. Take off the heat and add a cup of water to this hot oil mix. Be careful not to splash it on yourself so best to look away a bit while you are doing this. Add the sugar and citric acid to this mixture and stir until they dissolve. Cut the dhokla into pieces about two inches wide and three inches long. Pour the sweet/sour water over them and serve. Dhokla is typically served at room temperature.

Leave a comment

Your email is never published nor shared. Required fields are marked *

*

*