Wednesday, January 28, 2009

Yellow fluffies!

I'm back! 2009 seems to be a year of new hope for me...I quit my day job with an ambition to pursue my passion, so I need all the luck in the world! Anyways, I thought I'd make some breakfast, after a long, long phase of cereal and raisin toast :-) So, I made dhokla, fluffy steamed savoury cake and it turned out quite well...

  • 2 cups besan (chickpea flour)
  • buttermilk, enough to make a batter (like for pancakes)
  • 1 teaspoon fruit salt, Eno (available in Indian stores)
  • a small piece of ginger, grated
  • a pinch of cooking soda
  • salt
For the tempering -
  • 2 tbspns oil
  • mustard seeds
  • hing (asafotieda)
  • fresh red/green chillies, chopped finely
  • fresh coriander/cilantro
  • a mixture of lemon juice and sugar, you'll need only a few spoonfuls
  • fresh grated coconut (optional)
  1. Mix besan, salt, buttermilk, eno, soda and ginger to make the dhokla batter, neither too thick nor too runny.
  2. Leave aside for about 10mins.
  3. Grease a shallow microwave dish with oil and pour in the batter.
  4. Microwave on high for 3 mins or till cooked. Check the centre to see if fluffy and cooked.
  5. Remove from the oven and keep aside. When slightly cool, cut into squares.
  6. Heat oil in a small frying pan and add mustard seeds when hot.
  7. Next add hing and chopped chillies.
  8. Pour this all over the dhoklas.
  9. Sprinkle chopped coriander/cilantro and grated coconut.
  10. Then, simply dribble the sugar and lemon juice mixture.
  11. Serve with mint chutney.
M & I enjoyed our Sunday dhokla brekkie, a good variation from the boring weekday regular!

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