Description
Ingredients: Instant Dhoklas -S African Style 3 Cups Soji. (Semolina) 1/4 Cup Gram Flour (Besaan) 3Tbs oil 1 Cup Yogurt 1 generous Cup of Sweet Cream Corn - Tin Salt to taste 1/4 tsp Turmeric 2.Tsps Ground Green Chillies and Ginger ( add more if you like it spicy) 1 + Cups Hot water Eno Steaming Pot and steel plates to steam dhoklas. Seasoning: 2 TBS oil 1 tsp Black Mustard Seeds A pinch of Asafetida Green Cilantro cleaned and chopped finely Method: In a bowl mix all ingredients except water. Then slowly mix while adding water, careful not to form lumps. So gradually add water till the mixture is like cake like mixture. Put water to boil in a steamer to boil. When it starts boiling, take a smaller bowl, add enough mixture for the steel plate and add a tsp of Eno. Mix well. Oil the steel plate and then add the mixture. Place on the steamer to steam and cook for 12-15 minutes. Follow this until the entire mix is finished. After the steamed plate is cool, cut the dhoklas into squares or diamond shapes. Do not remove as yet. Heat the oil for seasoning. Once it heats, add mustard seeds and a pinch of Asafetida. Poor this over the steamed cut dhoklas. Sprinkle the chopped cilantro. You will see a beautiful pale yellow ( according to the turmeric used) and t try he bright green cilantro. We eat first with our eyes so it is a feast for the eyes, senses and of course the stomach. It is tangy, spicy, a hint of the sweet corn , and soft springy, spongy clouds of taste! These are an instant take on the original Khama Dhoklas. The khaman dhoklas taste similar but those are made with the gram lentils that are soaked, ground, and fermented. Then steamed. These are considered a ‘Farsan’ which is part of a typical Gujarati meal. Gujarat is on the west of India and the Thali ( Indians eat in Thalis/ plates made from gold, silver, steel, copper, or aluminum. Every Gujarati meal ( especially when guests are invited or on a festival day) we must have a handmade bread- rotli or puri, dry vegetables, daal, rice, papad, sweet dessert, savory farsan, yogurt, chutneys, pickles. Only this is called a Thali. We can order this in our restaurants. It is cost effective because you get a little of each and then you do not over eat. Otherwise you cannot order 10-12 items. Too expensive too. It is satisfying. Then we have saunf or anise that is a good for digestive problems including heartburn, intestinal gas, bloating, loss of appetite, and colic in infants among othes. It is also used on the skin for excessive body hair growth in women, vaginal symptoms after menopause, and to prevent sunburn. There is 7 GM of fiber if consumed per day, heart disease risk can be decreased by 9% Fennel also contain nutrients like magnesium, potassium, and calcium, which play important roles in keeping your heart healthy. Bataka or Batata Powa Gujarati and Maharashtrian Breakfast food or snack. Can be a light dinner too. 2 cups of thick Powa ( flattened rice) 2 small potatoes or 1 big one chopped into small squares 1 Small onion chopped 1/2 Cup chopped cooked vegetables -peas, carrots, g. beans. ( optional) 2 Tbsp of cashews 1 tsp mustard seeds I/2 tsp jeera /cumin 3 Tbsp oil Few curry leaves Whole dry Red chili (optional) A pinch of Asafetida Salt to taste 1/4 tsp Turmeric 2.Tsps Ground Green Chillies and Ginger ( add more if you like it spicy) 1 -2 Tbsp of lemon juice A tsp of sugar (optional) Green washed chopped cilantro for garnishing. Method: 1. Clean sieve the Powa. 2. Wash quickly to remove dust or grit. Keep in a sieve so water can drain out. The idea is not to have soggy Powa but dry Powa. They do not require too much cooking time. However they can become mush, which is not what we want. 3. Heat a wide bottomed pan on medium heat, add oil. Then add mustard seeds, jeera, dry red chili, curry leaves, cashews, this will start spluttering and sizzling then add a pinch of Asafetida. 4. Once you do that add onions and sauté for 2 minutes before adding potatoes. Only this is mixed well for 3-4 minutes, add green chilies, salt, and turmeric. 5. After it is mixed, cook until the potatoes are soft. At this point add the chopped cooked vegetables. Mix again 6. Add the lemon juice and sugar and mix. 7. Finally add the Powa. 8. Keep on mixing with a light hand till all is well mixed. 9. Leave it on the stove for another 10 minutes and Powa is ready. 10. Garnish by sprinkling the chopped cilantro. www.actontv.org
