(SAVOURY STEAMED CAKE)
India is a country of diverse cultures and diverse food. Gujarati snacks are very nice and popular throughout India.
These days because of modern technology (Google and Internet) life is easier and the whole world seems very small. These days dishes from all states of India are common in all kitchens (provided you are interested in trying and learning them). This is the case not only in India but throughout the world.
When I was in Kenya, Africa my Gujarati friends taught me many nice Gujarati dishes long back in the 80s. In Kisumu, where a large population of Gujaratis live, I was forced to learn some gujarati words for easy communication with Indian people there. Surprisingly, there I have seen some Africans speaking Gujarati language too, particularly the African vegetable vendor ladies, they knew all the names of vegetables in Gujarati and even the numbers from 1-10. At that time my daughter was going to a pre-school and she was speaking fluent Gujarati because of all her friends in school.
This is a perfect snake for any time whether it is weekend morning breakfast, any day evening snack, for any guests or party. It is very light because we only steam it, and it is soft and spongy. This recipe is the instant one which does not require any soaking overnight. It can be good supper (dinner) with some green salad and chutney of your taste.
- 1 cup semolina
- 1 cup full cream yoghurt (dahi)
- 1 and ½ spoon baking powder
- 2 tablespoon oil
- 1 cup water
- ¼ teaspoon turmeric powder (Haldi)
- salt to taste
- pinch Eno salt
FOR TADKA (SAUTE)/Garnish
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- pinch asafoetida powder
- few curry leaves
- 3-4 green chillies
- 1 tablespoon sugar and ¾ cup water
- Beat the yoghurt with water to make it in a liquid form.
- Take semolina in a bowl, add salt, haldi and baking powder, and oil,mix well.
- Slowly add dahi and and make the batter which is neither thick not very thin.
- On a medium heat, keep a big pot with two glasses of water in it.
- When the water starts boiling, shift the batter in a steaming dish, add the pinch of Eno powder and mix fast, put the steaming pot inside the big boiling water pot. Cover the lid tight.
- It will take 25-30 minutes to cook the dhokla.
- Take out the dhokla and leave it to cool.
- When cold, cut the dhokla into square pieces.
For Tadka/ Garnish
- For tadka, heat oil in a wok or fry pan, put mustard seeds to pop and asafoetida powder, add washed curry leaves and green chillies and fry lightly.
- Add water and sugar, mix well, once it starts boiling, add dhokla and fold in it, cover the lid and switch off the gas.
I am sending this recipe as my blog post entry for My two favourite things on Thursday and for Full plate Thrusday, and with Hearth and Soul and with Tasty Tuesday Creative Kids and with Delectable flavours, with Meat less Monday and what'd you do this weekend,