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In Australia stuffed mutton is called 'Colonial Goose.'
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Rice will not be sticky if you add a few drops of lemon juice before cooking.
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| My Mum's Instant Rawa Dhokla |
Added: 29th Feb, 2008 | Viewed 4100 times |  |  |
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| I was lucky enough to see my mum make these with extreme ease these holidays and try them out a couple of times to perfect the recipe. This recipe will have you making delightfully soft, fluffy and oh so delicious khaman dhoklas instantly. And since they are made of "Rawa" [Semolina], they are healthier than their Nylon Khaman counterparts which happen to be made up entirely of "Besan" [Gram/Chickpea Flour]. Make these dhoklas for your next potluck or picnic and watch them disappear. |
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| Ingredients |
| For The Dhokla |
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1 cup fine semolina [rawa]
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2 tbsp gram/chickpea flour [besan]
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3/4 cup fresh yoghurt
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1 cup water
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1 inch piece ginger, finely chopped
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2 green chillies, finely chopped
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7-8 curry leaves, finely chopped
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1/2 tsp turmeric powder
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3 tbsp sugar
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1 tsp salt
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juice of half a lemon
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1 tbsp eno [fruit salts] | | For The Tempering |
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1 tsp mustard seeds
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1/4 cup freshly chopped coriander leaves
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2 tbsp oil for tempering |
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| To Make The Dhoklas | Heat water in a steamer and bring to a boil on high heat. Lightly grease a shallow metal dish [steel]/baking dish with cooking oil and set aside.
Combine semolina, chickpea flour, ginger, green chillies, curry leaves, turmeric powder, salt, sugar, lemon juice and yoghurt in a large bowl. Whisk well with a balloon whisk. Slowly add water and keep whisking for 3-4 minutes until mixture is light and fluffy. Add more water if required to achieve a smooth, slightly thick pouring consistency. Stand for 3-4 minutes. Add Eno and whisk well till mixture rises and doubles in volume.
Pour into the prepared dish and steam in the steamer for 20 minutes. Remove from steamer and stand, covered for 5 minutes. |
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| To Temper The Dhoklas | | Heat oil in a small frying pan. When it is hot, add the mustard seeds till they crackle. Pour oil and mustard seeds over the dhoklas. Cut dhoklas into neat squares and serve hot sprinkled with fresh coriander leaves. |
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| | Gel's Notes |
| Place the pan with the dhokla mixture in a steamer which has been filled with water. Cover the mouth of the steamer with a lid wrapped in a tea towel. Place a heavy weight on top of the cover. | | You may also sprinkle sesame seeds and freshly grated coconut on the prepared dhoklas for added flavour. | |
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