Monday, December 7, 2009

DOKHLA

INGREDIENTS
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  1. Besan/chikpea flour-3 1/2 cups
  2. Turmeric-1/8Th spoon
  3. Eno fruit salt-1 /2 teaspoon
  4. Hing-1/4Th teaspoon
  5. Pepper powder-1/2 teaspoon
  6. Ginger pieces-1/2 teaspoon
  7. Green chili paste-3 teaspoons
  8. Salt-to taste
  9. Desicated coconut/fresh coconut-2 table spoons
  10. Oil-1 table spoon
  11. Garlic ghee-1 table spoon
  12. cumin-1 teaspoon
  13. Mustard-1 teaspoon
  14. Curry leaves-1/2 teaspoon
  15. Kasoori methi-1/2 teaspoon
  16. Hing-pinch
  17. Urad dal-1 teaspoon

METHOD:
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  1. In a bowl combine flour,turmeric,pepper,ginger,hing,turmeric,salt,kasoori methi,Eno fruit salt ,some garlic ghee , water,mix well with spatula without forming lumps
  2. Now grease a pan with remaining garlic ghee and the batter
  3. Steam in pressure cooker for 10 to 15 minutes or until done
  4. Now open the lid and transfer the dokla to a serving plate
  5. cut into desired pieces(for kids you can use cookie cutters to attract them).
  6. Now make seasoning and pour this on the dokla pieces
  7. Garnish with coconut flakes and cilantro and serve