After a big FAT Indian wedding and a family get together in the beautiful coffee estates of Chikmagalur in karnataka, India, I have finally arrived bag baggage and all to my parents place, in Bangalore. Just a week or so here, then we’ll be back in Mumbai to home sweet home. Apart from the usual routine of relaxing, catching up with relatives, shopping and eating out, I have come with another agenda – to blog about mother’s awesome recipes!
A fabulous cook, she loves to feed people and with all her girls around her, she is anyway going to go bonkers with food.. so why not capilatize this opportunity.
One of the first thing I asked her to make is Khaman Dhokla, a savoury steamed gram flour cake, spiced with grated coconut, green chilies and asofetida. Its light, spongy and so melt in the mouth, that you don’t stop at one. Old friends who have eaten mother’s dhoklas, have repeatedly implored me for this recipe.
So, today, when the house was buzzing with grandparents, aunts, sisters, kids and friends, mom made this soft gujrati snack.
I set the plate up, switch on the lights and lo! have forgotten my camera. So, rush back to my room, dig in for the latest precious possession. Come back, and half the pieces are gone. I fret and fume. They have grabbed a bite. I yell. But suddenly along with the food, I have like 15 more people surrounding me, all curious, amused and eager to get into the frame! Sigh!
After the monumental task of explaining to the much amused elders what a blog is, the men leave me in peace but the women buzz around like bees, each rattling off their signature recipes. Assuring each aunt that her prized recipe would make it to my latest venture, they stop the incessant chatter and stand in attention still curious(or skeptical?!) about my photography skills.
(Whew! and I had come with a whole list of things to be made n written about…blogging is not going to be easy here. 🙂 )
Off to the recipe:
- 1 cup gram flour /besan
- salt to taste
- 2 tsp oil
- 1/4 tsp citric acid
- 1/4 tsp soda
- 1 tsp sugar
- a packet of fruit salt, we used Eno
For the tempering:
- 1 tsp of oil
- 1/2 tsp mustard seeds
- 1/2 tsp asofetida
- 2-3 green chilies, slit
- 5-6 curry leaves
- 2 tbsp grated fresh coconut
- 2 tbsp chopped coriander leaves
- 2 tbsp sugar mixed in 1/2 cup water
First prep your steamer. In a kadai/dhokla maker, heat water. Its important to keep your batter in a pre heated steamer.
Now, make a batter of gram flour, salt, citric acid, sugar and soda, along with water. The consistency should be pourable. Keep the batter for 10 minutes. When ready, add the fruit salt and mix well. Immediately pour on a greased plate and steam it for 30 minutes on medium flame.
Once done, the gram flour cake would have well risen. Now to this, you just have to cut into neat squares and pour a tempering BUT, please wait for it to cool completely(this takes approximately 15 minutes), before pouring the tempering. [Like how we wait for a cake to cool completely before frosting it]
For the tempering: heat oil, fry mustard seeds, asofetida, curry leaves, green chilies. Once done, add the sugar water mix. Now, pour this tempering evenly over the gram flour cakes. Sprinkle grated coconut and chopped coriander.
Serve with mint green chutney.