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RASAWALA DHOKLA Recipe | | Starters and Snacks Recipe by Tarla Dalal |
| | INGREDIENTS | For the Khaman Dhoklas:
1 cup Bengal gram flour (besan)
2 tablespoons semolina (rawa)
1/2 teaspoon citric acid crystals (nimbu ke phool)
3 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno's fruit salt
For the Rasa:
1 teaspoon mustard seeds
1/2 teaspoon asafoetida (hing)
2 to 3 small round red chillies (boriya)
1 teaspoon chilli powder
1/4 teaspoon turmeric powder (haldi)
2 tablespoon jaggery (gur), grated
1 tablespoon tamarind paste (imli)
2 tablespoons oil
Salt to taste
For the Garnish:
Chopped coriander
For the Tempering:
1/4 teaspoon mustard seeds
1/2 teaspoon sesame seeds (til)
2 green chillies, chopped
A pinch asafoetida (hing)
1 tablespoon oil
| | METHOD | For the Khaman Dhoklas:
Mix together all the ingredients except the Eno's fruit salt and add enough water to make a thick batter.
Add the fruit salt, sprinkle a little water over the fruit salt and mix well.
When the mixture rises, pour it into a greased thali (flat plate with rim) and steam for about 10 minutes.
In a small bowl, heat the oil, add the mustard seeds, green chilli and asafoetida and fry till the seeds crackle. Add 1 tablespoon of water and pour on the dhoklas.
Cut into diamond shaped pieces and keep aside.
For the Rasa:
Heat the oil, add the mustard seeds, asafoetida, small round red chillies, chilli powder and turmeric and stir for 30 seconds.
Add 6 cups of water with the jaggery, tamarind paste and salt.
Simmer the rasa for 5 to 6 minutes and remove from the fire.
How to Proceed:
Place the khaman dhoklas in a serving dish.
Just before serving, pour the rasa over the khaman dhoklas.
Garnish with coriander and serve.
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