Dhokla, haa un tamene prem karu chhu

Check out my gujrati che! :D
Have you ever been to Southall?
Where Indian sweet shops plague shopping parades?
Names like Ambala and Jalebi junction.
Not only do they taunt you,they lure you into purchasing some of they're uber delish foods!

Weve all been there,if not in Southall,Some other place!

Ever been in to one of these shops and thought,"NOOOOOOOOOOOOO!!!" ?
Probably not,But sometimes i go in and i think "do i really want something sweet?"
So i buy some freshly made bombay mix,Maybe some patra and Dhoklaa! Okay i admit i do nick some mixed mithai somebody in my family bought!

So Dhokla,Oh The Guji people of the world,i know you don't know me,but thankyou for this one,really,thanks.

Usually you get a choice of a Mint or red chilli chutney,or if your lucky some tamrind chutney! Mmm
Dhokla has a really unusual taste and texture and just keeps you coming back for more!
& guess what lovely people!

I GOT YOU A RECIPE!! :D
( Ideal as finger food at a party! Oh i also found you some music just because it was what i was listening to whilst making it!)



*Jumps around with excitement for a while*


Just to add,This recipe is steamed! If like me you don't have a steamer,Just use a large pan with a tight fitting lid!! I also used a 8 inch square cake tin as my Dhokla mould...(Gosh i am useless!)
Alsoooooo,There is many different variations of this recipe,some call for semolina some call for Eno and all sorts,this is a way i found worked!



RECIPE
 

280g Besan (Gram flour/Chickpea flour)
240ml Yoghurt 
600ml Warm water

2 chopped green chillies
1 inch chopped ginger
1/2 teaspoon powdered tmeric
Salt (to your taste)
1 teaspoon Baking soda

2 tablespoon oil
Juice of 1 lemon



To decorate these beauties;


2 teaspoon mustard seeds
2 dried Curry leaves 

3 tablespoons of Freshly chopped corriander
A generous sprinkling of grated coconut

Sift your Besan into a bowl
Add your water & yoghurt and Salt

Whisk until it is of dropping consistency and has no lumps
Leave it to ferment for about 2 hours, ( The longer you leave it the better,so i am told)
Blitz your ginger and chillies into a paste (using a food grinder)
Grease your make shift dhokla pan
Mix the lemon juice,half the oil and all the bicarb soda in a little bowl and add to the fermented besan mix

Pour your batter into the tin and add into your steamer
Steam for about 12 minutes! ( Or until it springs back when poked)

When the dhokla is done,cool and cut into desired shapes,sizes and pieces!

In a pan temper your curry leaves and mustard seeds,when you hear the seeds pop pour this mix over the dhokla!

Garnish with split green chillies and chopped corriander,oh and the coconut!

Enjoyyyyyyyy!! 

I got this recipe out of a book from India i have at home but had to mess around with it!
So Now it is mineeee!! ALLLL MINEEEE BWHAHAHAHA!!  *ahem