Green Pea Dhokla | Chinese Style Samosas | Banada raita | Carrot Cake | Cashew Gravy

Green Pea Dhokla

Something different. Quick and easy to prepare.

Preparation time: 10 minutes.  Cooking time: 15 minutes.  Serves 3 to 4.

For the batter:

3/4    teacup green peas
3       green chilies
1 1/2  teacups gram flour
        a pinch of asafoetida
1/2    teaspoon sugar
1       teaspoon salt
         a few drops green colouring

1.  Blend the green peas and green chilies with 3 tablespoons of water in a liquidiser.  
2.  Mix the remaining ingredients for the batter with the green peas
mixture. Add a little water to make it look like a thick sauce. Beat for 1/2 minute.
3.  Heat a thali (flat metal plate with low rim) on which a little oil has been applied.
4.  Put the ingredients for fermenting in a vessel and sprinkle 1 tablespoon of water on top.
5.  Mix the batter very well and pour on the hot thali.
6.  Steam for 5 to 7 minutes.

For fermenting:

1/2     teaspoon sugar
1/4     teaspoon soda bi-carb
1/2     teaspoon citric acid
3/4     teaspoon fruit salt

For tempering (baghaar):
(only half quantity required)

3/4      teaspoon mustard seeds
2         pinches asafoetida
3 to 4  slit green chilies (washed twice)
1/2      teacup water
1/2      teaspoon lemon juice
1/2      teaspoon sugar
1/2      teaspoon salt
11/2    tablespoons oil

1.   Heat oil and fry the mustard seeds for a few seconds.
2.   Switch off the fire.
3.   After sometime, add asafoetida and green chilies.
4.   After sometime, add water, lemon juice, sugar and salt and mix well.

For decoration:

Chopped coriander and grated coconut.

For serving:

Green chutney.

How to serve:

When you want to serve, spread half the tempering mixture over the dhoklas and steam again for a few minutes. Cut into shapes of diamond, sprinkle coriander and grated coconut on top and serve with green chutney.

Free membership to Mango Hungama. Click Here

For the first time in Bangalore at Gangotree.  Click Here