Khaman Dhokla

This is a traditional Gujurati recipe.....Though i heard a lot about this but never tried...So when i googled it,
Khaman Dhokla is bursting out of many blogs because of the popularity. I followed Tarla Dalal’s recipe. Making few changes to suit .

Ingredients

1 cup Bengal gram flour (besan / senagapindi)
11/2 Tablespoons semolina ( sooji)
1 tsp lemon juice
Salt to taste
1 teaspoon sugar
A big pinch of asafetida / hing
¼ tsp turmeric powder
1 tsp green chilli and ginger paste (I added ¼ tsp red chilli powder and ½ tsp ginger paste)
1 ½ tsp Eno

For the tadka / tempering:

1 tsp oil
1 tsp mustard seeds
A pinch of asafetida
A few curry leaves
2 chopped green chillies
¼ cup water
¼ tsp salt
½ tsp sugar

Garnish:

1-2 Tbs chopped fresh coriander leaves

Method

Heat 1 cup water till warm, turn off the heat.
Add all the ingredients except the eno , gram flour and semolina.
Mix till the sugar is dissolved.
Add the gram flour and semolina and mix in one direction till there are no lumps .
Pour water into a pressure cooker / steamer and heat till boiling point, place a metal ring to allow you to place the cooking vessel in such a way that the bubbling water does not enter it.
Grease a metal dish (preferably not deeper than 2-3 inches) and set aside.
Add the eno to the flour mix and quickly mix a few times in the same direction. Do not overmix.
Pour this batter into the metal greased bowl.
Place in the steamer / cooker, steam for about 15-18 minutes or till a skewer or knife comes out clean.
In a small pan, heat the oil, splutter the mustard seeds, put in the green chillies and curry leaves and fry for a couple of seconds till the chillies are seared.
Add the salt, sugar and water and bring to a boil. Pour this over the dhokla.
Wait for the dhokla to cool a bit before cutting into bite sized pieces.
I didn’t wait the first time and it crumbled! So hav patience.. ;-P
Garnish with fresh coriander leaves and serve warm or at room temperature, with chutney of choice.

The Tarla Dalal recipe is for the microwave, I made the same thing and steamed it in the pressure cooker without a whistle for 15-18 minutes.

Gulugula

Ingredients:

100 gm Wheat flour
200 gm Jaggery
10 gm Suji/Rawa
5 gm Fennel seeds
200 ml Refined oil
Salt as required
Water as required

Method:

•	Soak and dissolve the jaggery in hot water.
•	Let it cool.
•	Combine flour,suji,  jaggery and little water together to make a fine paste.
•	Add fennel seeds,and salt to it, mix well.
•	Heat the oil in a pan and place a spoonful of the mixture in the hot oil.
•	Deep fry the Gulgula on both sides.

Kanti Pitha

A well known and very tasty recipe of Lord Baladev of Baladev jiu Temple at Kendrapada,Orissa .

Ingredients:

4 cups rice soaked over night in water
4 cups finely grated coconut
4 cups milk
3 cups jaggery(guda)
1 cup dryfruit(kismis,kaju)
3-4 cardamoms (crushed)
3 tbspoon ghee
1/2 tspoon salt
Water as required

Method:

Grind rice & coconut with milk to make a smooth and fine batter(Add water if necessary)
Mix the batter with salt,jaggery,crushed cardamoms and dryfruits.
Keep it covered for 1 hr.
Heat Pan.
Pour the mixture and stir it continuosly until you get a thick dough.
Pre heat the microwave/pressure cooker.
Form a layer of ghee in the surface of the cooker or baking disk.
For cooking in microwave cook it for 40 mins.
For cooking in cooker por the dough and close the lid without mounting the whistle weight.
Now place the cooker in simmer for about 1hr.

Now Kanti Pitha is ready but dont it when hot.
When it comes to room temperature, take out the pitha carefully and cut it in your desired shape.