Khaman Dhokla

 

Ingredients:

1. Besan (Gram Flour) - 1 cup

2. Sugar - 2tsp

3. Salt to taste

4. Green Chilies paste - 1tsp

5. Ginger paste - 1/2 tsp

6. Eno fruit salt (plain or lime) - 1/2 tsp

7. Lime - 1/2 tsp

8. Water - to make a batter of thick pouring consistency

For the tempering:

8. Refined oil - 1 tsp

9. Mustard seeds - 1/2 tsp

10. Curry leaves - a bunch

11. Green Chilies - 10/12 slit longitudinally

12. Sugar - 4 tsp

13. Water - 1/2 cup

Process: Mix all the ingredients except the Eno and make a thick batter. The Dhokla can be prepared in a steam bath (20 mins) or in a microwave (5 mins). If you opt for steaming, then put water to boil in a container which gets entirely covered by a thali type utensil with high edges which can hold the dhokla. When the steam is ready and water starts to boil, ready the dhokla batter by putting the eno into it and vigorously aerating it with the hand or fork so that it more or less doubles in volume. Pour it into the thali and place it over the boiling water container snugly. Place a lid over the thali taking care to leave enough space for the dhokla to rise. Check after 20 minutes by removing the lid and pricking the dhokla by a thin wooden prod, If the prod comes out clean, it

is ready. The same can easily be done in a microwave in full power in about 5 minutes.

Next you need to temper the dhokla. Take a large metal ladle or pan and take the tempering oil in it. Put it over a fire and add the mustard seeds in it. When it begins to crackle add the chilies and curry leaves. Next add the water in it followed by the sugar. Pour the temper over the dhokla so that it covers it entirely. Cut into pieces and serve. You can also garnish with scraped coconut and further chilies.

Luchi & Aloo Chenchki

Ingredients:

For the Luchis:

1. Refined Flour (all purpose) - 3 cups

2. Shortening: 2 tbsp refined oil

3. Water for making the dough as required

4. Ghee (clarified butter) or refined oil for frying.

For the Chenchki:

1. Potatoes 15 -20 medium sized cut into thin wedges

2. Mustard Oil - 3 tbsp

3. Dry whole red chilies cut into small pieces

4. Salt to taste.

Process:

Chenchki: Add the mustard oil into a wok and heat till smoking. Next add in the dry red chilies. Follow up with the potato wedges and saute for a while. Add in salt and cover with a lid. Stir occasionally and let the potatoes cook. When the potatoes are about half done pour in a cup or two of water, stir well and cover again with a lid. Cook till the water is dry and oil separates from the potatoes. Serve hot with Luchis.

Note: The mustard oil can be replaced with refined oil but will compromise on the taste for it.

Luchis: Mix the shortening into the flour and then gradually add water to make a dough of medium consistency. Let the dough rest for about 15 to 20 minutes covered with a wet cloth. Cut the dough into small roundels and with the help of a rolling pin make flat round presses (as thin as possible). While rolling you may use a drop or two of oil to ease out the rolling process.

 

  

 

Avoid using dry flour to roll the balls. Heat pure ghee (clarified butter) or refined oil in a small karai. Put the presses in the hot oil and press lightly with a skillet to help them puff up like a ball. Invert them to cook the other side. The upper skin of the Luchi balls should be paper thin. Take care to keep them white and not over cook. The entire process takes about 5 seconds for each side. Drain the oil and serve with Chenchki.

Note: The ubiquitous Indian Puri and Luchi are essentially similar with the difference that while the former is made of whole wheat atta (flour) and is reddish, the latter is made of maida (refined flour) and is white. Puris are found throughout the Indian subcontinent while Luchis are only found in the sweetest part of India, in Bengal.