Thursday, November 20, 2008

Kadai Dhokla



I saw this recipe in one of the TV programs and tried it out. All of us liked it a lot. In this kadai dhokla, the inside part is soft and the crust is crunchy. This crunchy and soft combination was a really different experience....

Ingredients
Rava - 1 1/2 cups
Carrot and capsicum chopped finely - 3 tablespoons
Ginger paste - 1 tsp
Gn. chillies paste - 1 tsp
Curd - 1/2 cup
Eno fruit salt - 1 tablespoon
Turmeric powder - 1 tsp
Water - 1 cup
Oil - 3 spoons
Mustard - 1 tsp
Curry leaves - a few
Procedure
1. Mix all the ingredients except oil, mustard and curry leaves and keep it aside.
2. Heat oil in a kadai and add the mustard seeds and curry leaves.
3. Then add the prepared mixture and spread it evenly on the kadai and close it for 10 minutes.
4. Remove the lid and check if its cooked (you may use a fork or a knife and prick it. If it comes out smoothly, then the dhokla is done. )
5. Remove from the stove and allow it to cool. Use a laddle to slowly invert the dhokla on a tray.
6. You'll see the crunchy part of the dhokla on top now.
7. Serve the kadai dhokla with tomato sauce or corriander chutney.

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