Sunday, 15 February 2015

DOODHI DHOKLA / BOTTLE GOURD DHOKLA


DOODHI DHOKLA / BOTTLE GOURD DHOKLA

INGREDIENTS

Doodhi / bottle gourd (peeled, grated, steamed and pureed)
1 cup
Ginger
½ inch piece
Garlic cloves
4 – 5 nos
Green chillies
3 – 4 nos
Besan / chickpea flour                  
1 cup heaped
Salt
T.T.
Limbu phool / Citric acid
½ tsp
Apple green food colour (optional)
Less than a drop / a hint
Eno fruit salt
½ sachet
Oil
2 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Kadipatta / Curry leaves
1 – 2 sprigs
Sugar
1 tbsp
Dhania seeds / coriander seeds
½ tbsp
Til seeds / sesame seeds
½ tbsp
Water
As req.
Fresh coconut scraped
1 – 2 tbsp
Coriander leaves chopped
1 – 2 sprigs

METHOD:



1.       Grind together to a smooth paste the doodhi puree, ginger, garlic and green chillies. Add little water if required for grinding.



2.       Mix together to a smooth batter this paste along with besan, salt and citric acid. The batter  should be of dropping but not pouring consistency.


3.       You can add just a touch of food colour if you like to give it a light green tinge. Keep covered for 10 – 15 min.



4.       Just before steaming add in the fruit salt and mix. It will start getting frothy.


5.       Immediately pour into a greased plate and steam in a pre heated steamer for 10 – 20 min.

6.       Insert a knife in the centre, if it comes out clean then your dhokla is ready.

7.       Remove and immediately sprinkle cold water on the surface. This prevents the top layer from drying out.


8.       Cut into chunky squares. The thickness of it is your choice.


9.       In a separate pan, heat oil, add in rai and Heeng. When it crackles add in curry leaves dhania seeds and til seeds.


10.   Sauté till they colour a little. Now pour in 1/4 cup of water, sugar and bring to boil.


11.   When it starts boiling, pour it over the dhokla and allow it to soak up all the juices.


12.   Remove on to a serving plate, serve garnish with coconut and coriander leaves.





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