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Wednesday, 13 June 2018

Sambar Dhokla with Coconut Chutney - Fusion Style


          Dhoklas are a very popular Gujarati snack that are enjoyed as a light breakfast or as a tea-time snack. As they are steamed, they are a healthy option for young and old alike. Today I gave a twist to the original Dhokla by adding some sambar powder for a South Indian flavour. 

          The procedure remains very much the same, except for the change of few ingredients. Serve this delicacy, garnished with fresh grated coconut and chopped coriander leaves. These healthy fluffy bites can also be enjoyed anytime of the day with some coconut chutney. They are not only wholesome but they can be packed for a lunch box meal too.











  • 1 cup besan (gram flour)
  • 1 tbsp. semolina
  • 1/2 cup yoghurt
  • 2 tbsp. fresh coconut, grated
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 2 tbsp. sambar powder
  • 1 tsp. coriander powder
  • 1-2 tbsp. roasted peanut powder
  • 1 tsp. eno fruit salt

First Tempering -
  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • 1 tsp. grated ginger & garlic
  • 1-2 green chilies, chopped
Second Tempering - 
  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1-2 fresh red chilies, chopped
  • 1 tsp. sesame seeds
  • 1 tsp. urad dal (split black gram)
  • 1 tbsp. powdered sugar
  • 1 tsp. lime juice
  •  chopped coriander leaves & grated fresh coconut to garnish 









          In a bowl, whisk together gram flour, semolina, salt to taste, turmeric powder, sambar powder, coriander powder, coconut and powdered peanuts.

          First Tempering - Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add ginger-garlic, green chilies and curry leaves. Saute for a few seconds.

          Add this tempering to the gram flour mix along with yoghurt. Add required quantity of water and make a smooth batter of dropping consistency. Keep aside for 30 minutes.

          In a pressure cooker, place a stand in it and bring sufficient quantity of water to a boil. Add the eno fruit salt to the batter and mix well.

          Immediately pour the contents into a greased steel container / plate and gently place it inside the cooker. Steam on a low flame for 20 minutes. When cool, demould it and cut into desired shapes. 

          Second Tempering - Heat oil in a pan and temper with mustard seeds, fresh red chilies and  curry leaves. After it stops crackling, add the sesame seeds and urad dal. Saute for a few seconds and switch off the flame. 

          Add 1/2 cup water, sugar and lime juice. Mix well and pour this tempering over the prepared dhokla. Serve, garnished with coconut and coriander leaves.




                             In a bowl, whisk together gram flour, semolina, salt to taste, 
                             turmeric powder, sambar powder, coriander powder, coconut
                             and powdered peanuts.
                 



                                           Add the first tempering along with the yoghurt.




                                 Add required quantity of water and make a smooth batter
                                 of dropping consistency. Keep aside for 30 minutes.




                                          Add the eno fruit salt to the batter and mix well.




                             Immediately pour the contents into a greased steel container / 
                             plate and gently place it inside the cooker. 




                                    Steam on a low flame for 20 minutes. When cool, demould
                                    it and cut into desired shapes. 


                   
                                       The second tempering....



                                     Pour this tempering over the prepared dhokla. 



                                         Garnish with coconut and coriander leaves.




                              Serve along with coconut chutney a la South Indian Style.















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