Thursday, July 29, 2010

TADKA DHOKLA

I had a lot of buttermilk in the fridge yesterday and i was thinking of ways to use it and the idea of making dhokla from scratch cropped in my head .I never make dhokla with chana flour i always get ready packets which give me really good dhokla .




I am sharing this recipe with you because I am proud of it as i tried it totally on my own and by using my own quantity of ingredients and it turned out really very good.

INGREDIENTS

1 cup besan or chana dal flour
1/2 or a little more of butter milk (actually i poured it in till the batter got the right consistency)
A little grated ginger.
salt to taste
1/2 tsp sugar
1/4 tsp baking soda or ENO

for the TADKA or TEMPERING.

1 tsp rai or mustard seeds
a little asoefotida
green chillies cut into big pieces
curry leaves

finely chopped coriander and fresh grated coconut for garnish




METHOD:

Take the besan or chana atta in a bowl
add the buttermilk to it till you get a runny consistency
add the salt , sugar ,ginger and mix thoroughly ,then finely add the baking soda
apply oil to a pan and pour this mixture into it, let it steam on medium till done it takes about 15 mins.
once out of the pan cool and cut into small pieces.



Take a kadai
Add oil and give tadka i.e tempering of rai,hing,chillies and curry leaves.
Immediately put in the dhokla pieces.
Stir so that the whole tempered mixture coats the dhoklas
finally add finely chopped coriander and grated coconut.



THANK YOU!!!!

BUTTERMILK......

Normally we make buttermilk from scratch .We do not buy tetra packs for milk (off course some do...) but I have always bought milk in polythene packs (will take a photograph and add it later) and have to boil it every morning. When it cools  its kept in the fridge and that's the normal practice in most homes here in Mumbai.
Some families like their milk to come directly from the dairy and you can either go to a dairy shop which gets these cans full of milk (buffalo -- full fat milk ) or you have someone delivering it to you right at your door step.
So, this cream which is formed over the boiled milk is collected in a separate vessel with a yoghurt starter used (a starter is a spoonful of curd which is put in the vessel to start adding the cream over it ) , leave it out for about 2-3 hours and then keep it in the fridge or you get very sour buttermilk after churning.
Go on adding your cream everyday I store it depending on my need , if I feel the need for buttermilk in two days I churn this mixture in 2 days but that gives me very little butter milk so I prefer to keep mine for around a week .


. If i have extra milk at the end of the day instead of heating and using it the next day i prefer to pour it in this vessel with the yogurt.
Then on the day I want to make the buttermilk I remove it from the fridge and leave it out for about 4-5 hours before I churn the mixture, this helps me to churn and get a fresh bowl of butter and buttermilk within a matter of minutes about 10 mins.


 I churn the mixer with a wooden churner with my hands you can use a blender too but i prefer this old method which makes me feel back to my roots . 
The end product of this churning is a soft , melting ball of homemade white butter and a glass full of yummy and fresh buttermilk.
I use this buttermilk for
Drinking..Haha..
Eating rice with buttermilk (plain) its yummy with a little hot mango pickle.
Eating rice with spiced buttermilk
Making buttermilk dosa's
I normally give my maids a glass full of buttermilk to drink when i have it fresh .