Cooking with Shail

Hey guys! Its been a long break for me and I am ready now with a new recipe for you all today. The recipe I am posting today is a tasty and healthy breakfast recipe served with roasted tomato and peanut chutney. The spicy chutney with the dhokla makes a tasty combination. If you want you can serve with regular coriander chutney or as we gujju’s have, with a mixture of oil and red chilli powder but this chutney makes it so much more yummy. The only tip for this recipe is you need to ferment this dhokla which makes it very soft and airy. For making instant dhokla you need to add eno/fruit salt but I have made this by fermenting the batter. So lets get cooking…..

Ingredients:

For Dhokla:

Whole green moong dal – 1 cup

Split green moong dal – 1/4 cup

Yellow moong dal (split) – 1/2 cup

Urad dal (white) – 1/4 cup

Idli rice (or any other rice but not basmati) – 1/4 cup

Besan/Gram Flour – 2 tbsp

Rava/Semolina – 1/2 cup

Cooking Soda – 1/4 tsp

Water – 1 cup

Salt as per taste

For Chutney:

Tomatoes (medium) – 3

Onions (medium) – 2

Coriander leaves (fresh) – 1 cup (roughly chopped)

Roasted peanuts – 1/2 cup

Green chillies – 2

Sugar – 1 tsp

Ginger – 1 inch

Garlic – 3-4 cloves

Lemon juice – 1 tsp

Oil – 2 tsp

Curry leaves – a few

Mustard seeds – 1 tsp

Jeera/Cumin seeds – 1 tsp

Urad dal ( white) – 1 tsp

Salt as per taste

Method:

For dhokla:

1) Soak all the ingredients (except rava, salt, cooking soda and besan) for 3 hours. After 3 hours strain and grind the soaked ingredients into fine paste if needed add a little water while grinding.

2) Let the batter ferment and rest for another 4 hours. After 4 hours you will see the batter has fermented and risen a little mix it well. Now add the salt, rava, besan, cooking soda and water and mix it all well. The batter should be of medium consistency (like idli batter).

3) Now, depending upon the size of your steamer, heat sufficient water in it. Then grease 1 round steel dhokla plate and pour the prepared batter into the plate. Carefully place the plate in the steamer. Cover and steam for 15 minutes. Remove from the steamer and set it aside (if you do not have dhokla steamer use a thali having sides). You can even use your cake mould.  

4) If your using oven preheat the oven for 5 minutes and cook for 15 minutes at 180 degrees.  

For chutney:

1) Place a oven stand or a roti jali/roaster on the gas and roast the tomatoes and onions on medium flame. Now remove the skin of the tomatoes.

2) In a mixture grinder take the roasted tomatoes, onions, ginger, garlic, coriander leaves, roasted peanuts and grind it. Now add the salt, sugar, lemon juice and green chillies and grind it all well into a fine paste.

3) Take out the chutney in a bowl. For tempering take oil let it become little warm then add the curry leaves, mustard seeds, cumin seeds and urad dal and temper the chutney.

Serve the dhokla with chutney.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration.