LOVE MY DHOKLA!!

As I mentioned before that when it comes to food, I really dont think too much of the calories, since it spoils my taste. My habbit is to eat the food, and then worry about the calories, feel guilty for a split second and then say "aaaaahhhhh what can I do", and move on..... But it is not that I like only calorie laden food. There are sooo many things that are low on cals, but still taste awesome, and today's recipe is one of them. Dhokla. It is a humble steamed cake that hails from the Gujarati cuisine, though I have seen various other parts also making versions of this. It has surely become a favourite amongst most people owing to the healty yet delicious factor. I just looooove dhokhla, but I like one where the sweetnees of the sugar and tartness of lime is balanced. I dont like a bland dhokla with a overly sweet syrup like tadka, or one where there is little sweetness. There are very few places in Delhi which have that balanced tasted, and there are unfortunately NONE in Nairobi. And there are times, when I just crave to eat this spongy sweet and sour snack, which I can gorge on guiltfree. The result of many many trials and errors finally resulted one day in the following. There have been soooo many experiments, some turning out hard like rock, some uncooked, some falling apart - but this one was perfecct, and I was sooo happy. Happy for the fact that my craving is over, I will not have to crave anymore..... Here goes the recipe

Ingredients

For the base / dhokla

1 cup - besan / gramflour

2 tspn - rawa / sooji / semolina

1/2 tspn - citric acid

1/4 tspn - baking soda

1/2 tspn - turmeric powder

2 tbspn - sugar

1/4 tspn - salt

1/4 tspn - grated ginger

1/4 tspn - green chilli paste (optional)

2 tspn - oil

1/4 tspn - hing (levelled)

For the tadka

1 tbspn - oil

1/2 tspn - mustard seeds / sarson daane

1/4 tspn - cumin seeds

curry leaves - a few sprigs

1/2 tsp - salt

2 tbspn - sugar

1 cup - water

For garnish

Grated carrots

Grated coconut

Chopped corriander

Green chillies

Recipe

For the base / dhokla

Mix all the ingredients except the bakind soda and add water to make a thick pourable paste

Ensure there are no lumps

Once this batter is formed, add the baking soda and beat till the batter rises

Keep aside for about 5-10 minutes

Grease a glass bowl and pour the batter

Now steam the same for about 15 minutes, checking if the batter has cooked through

I am assuming at this stage that this can also be microwaved.  It may take about 8 minutes.

For the tadka

In a pan heat the oil, add the mustard seeds and cumin seeds

Once they sputter add the curry leaves.

Now pour in the water and once boiled add the sugar and salt

Pour this onto the dhokla and leave it for about 1/2 hour

Garnish with the grated carrots, coconut and corriander leaves

You can also make the chillies.  I just leave a little water from the tadka, slit the chillies add some sugar, salt, garam masala, amchoor and fry them for 3 minutes.

I am assuming that the type of gramflour and other factors make a difference how the dhokla turns out.