Saturday, 27 December 2014

ZATPAT DHOKLA


ZATPAT DHOKLA

INGREDIENTS

Besan / chickpea flour
1 cup
Salt
T.T.
Limbu phool / citric acid crystals
½ tsp
Eno fruit salt, single use sachet (non flavoured)
½ no
Oil                        
2 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr
¼ tsp
Curry leaves
2 sprigs
Green chillies (each cut in 3 – 4 pieces)
2 nos
Water
½ cup
Sugar
1 tbsp
Scraper fresh coconut for garnish
2 – 3 tbsp
Coriander leaves chopped for garnish
2 – 3 sprigs

METHOD:


1.       To the besan add salt and citric acid crystals.


2.       Add in water to make a batter of smooth, lump free, thick but pourable consistency.

3.       Leave it to rest for 10 min.


4.       Now add into it the Eno and beat till the batter starts to look frothy.


5.       Pour the batter into greased plates and steam them for 10 – 15 min.



6.       Remove the plates and immediately sprinkle some cold water over it. This prevents the top layer of the dhokla from drying out.


7.       Cut it into squares.


8.       In a separate pan heat oil. Add in the rai seeds, when they crackle add in the Heeng and haldi, curry leaves and green chillies.


9.       Allow them to sizzle for a few seconds. Then carefully add in water and sugar.

10.   Bring to a boil, allow the sugar to dissolve.


11.   Pour this tadka over the prepared dhokla. Garnish with scraped coconut and coriander leaves.


12.   Serve hot or cold.



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