Semolina Dhokla

Hey folks,

So I'm back! :-)

Its raining outside like there will be no tomorrow, and has gotten cold here in D.C., changing seasons. Brrrrr...it makes me just want to curl up and hibernate!

Today I cooked breakfast for everyone at my local Krishna temple. I wanted to make something new for me, and so I took the opportunity to learn how to make semolina dhokla from Radha Bhavini - one of the resident ladies here. I like dhokla and I've wanted to know how to make it for the longest time, so I'm all excited about this recipe.

Dhokla is a traditional Indian snack from Gujarat - it can be made in different ways, but the quickest version is basically a steamed semolina bread. It reminds me abit of cornbread, not sure why because they dont taste anything alike. Anyways, its yummy, super quick to make and easily digestible.

This recipe make approx 60 generous pieces of dhokla. Serves approx 15-16 people (3-4 pieces each).

Ingredients:
4 cups semolina
4 cups thick yoghurt
2 tsps Eno fruit salts (a raising agent available in Indian grocery stores)
2 TBSP shredded fresh ginger root
1/4 tsp chili powder
3/4 tsp tumeric powder
1/4 tsp sambar/chat masala
1/4 tsp cumin powder
1 TBSP salt or to taste
1 1/2 cups water (or as required to make the batter - if the yogurt is runny then you wont need much water).

Dressing:
Freshly chopped cilantro
Approx 2 TBSP mustard seeds
Approx 2 TBSP sesame seeds
1/2 tsp hing
Approx 2 TBSP ghee or oil
Approx 1 cup water

Set up a steaming rack. We used a big pot 1/3 filled with water and a round wok ring inside to set a baking tray on top of for steaming the dhokla. Bring water to boil. Oil the baking tray - should be at least an inch and 1/2 deep. 

Mix semolina with spices and salt. Add in the fresh ginger. Mix all well. Mix in the yoghurt and water as required to make a semi thick batter - should run from a spoon easily enough. if you make it too runny add more semolina.

In the last possible moment at the Eno salt and mix. Pour into the baking tray and set on the steaming rack immediately. Cover the pot to trap the steam inside. After 15 minutes it should be ready. Remove from heat.

While the dhokla is steaming prepare the dressing. Heat ghee or oil. When hot add in mustard and sesame seeds. When they begin popping add in the hing for a couple seconds and remove from heat. (Some people like abit more spice and add whole green chili's into the oil too).

Swirl it over the dhokla, and use a spoon to gently spread it out evenly. Take approx a cup of water into the pan you used for the dressing and sprinkle over the dhokla. This helps prevent it from drying out. Sprinkle fresh cilantro over the top.

Allow to cool. Then cut into squares and serve with a chutney, as part of a meal, or as is. :-)
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Basil Lime Potato wraps

Good evening folks! :-)

On this wet, cold, indoor weather day I decided we needed filling comfort food for lunch. Brrrrrr it really feels like winter is coming, I'm already missing the sun and it's only September! 

So I did a twist on the traditional Indian paratha (stuffed griddle bread) - which is usually ghee laden - and decided to make it into vegan wrap! :-) 

Potato's and fresh basil seemed like a lovely combination - add a squeeze of lime juice to give it a little tartness - and coconut oil to replace the ghee. That's a bunch of lovely flavors right there!!!

Make approx 10-12 large paratha's.

Pastry:
1 cup sprouted wheat flour
1 cup sprouted wheat pancake and waffle mix
1 cup all purpose flour
1/4 tsp sea salt
1 TBSP dried basil
2 TBSP coconut oil
warm water as needed to make an elastic dough

Mix all dry ingredients. Add coconut oil and water and mix evenly. Knead to an elastic dough and let sit for minimum 20 minutes.

Garnish:
I bunch green asparagus, washed and removed from woody part of stem, snapped in halves
1 tsp curry powder
pinch asafoetida
1 1/2 tsp coconut oil
1/4 tsp sea salt

Heat pan, add coconut oil, add spices. Stir-fry a few seconds and throw in the asparagus halves. Add a few TBSP water, cover and cook for 7 mins or so. Sprinkle with salt and remove from heat. Use this to garnish the paratha's later.

Filling:
6 medium red russet potato's, sliced and steamed
2 TBSP coconut oil
1/2 cup fresh basil washed and chopped
1/4 cup lime juice
1 tsp sea salt or to taste
1 tsp smoked paprika
1 tsp blk pepper
1/2 tsp asafoetida

Mash the potato's with the above ingredients. Set aside to cool.

Roll dough into golf ball sized rounds. Roll out into a thick circle. Add 2 TBSP of filling.

 Pull edges of circle together over the filling like a drawstring purse. Squeeze closed, making sure its fully sealed.

Gently flatten in palms and using a rolling pin, roll out as thinly as possible without breaking the pastry.

Heat a cast iron griddle, adding 1 tsp of coconut oil. Place paratha on hot griddle and allow each side to cook. Add more coconut oil as needed.

It should be dappled dark and golden brown. Stack the paratha's on a flat dish to soften. Makes approx 10-12 medium thick paratha's.

Spread homemade chickpea sesame hummus or another dip of your choice on one side of each paratha. Carefully and tightly roll paratha's up like a pancake. Cut it in half. 

Gently spear 2 curried asparagus onto a toothpick and push into each half of rolled paratha wrap. Drizzle with a zigzag of ketchup or pesto or whatever sauce you like. Serve with love! :-)

Poori (Indian puffed fried bread)

This is the recipe I taught in today's cooking class. I was impressed with everyone's great Poori rolling! Often the first time someone makes these they come out every shape except round. You were all pro's from the get go! Way to go! :-)

Poori's are a very popular accompaniment to many meals throughout India. They can be eaten with a dinner or even made into a dessert by sprinkling them with powder sugar as they come out of the hot oil. Very simple to make, and its fun to see them puff into ballon-like rounds in the oil. Trick is to roll them dough into a consistent thickness and when frying use the flat back of the spatula to push the poori under the oil as it comes to the surface. When it rises stroke it under again gently to aid it puffing.

Makes approx 16 medium sized Poori's. Takes about 30 mins to prep and cook. (longer if you let the dough rest longer - which is recommended but not essential).

Ingredients

• 2 cups 1/2 and 1/2 - plain wholewheat flour & white flour
• 1/2 tsp salt
• 2 Tbsp Oil/butter
• 2/3 - 1 cup warm water - as needed
  
• Oil for deep-frying

Method

Combine flours and salt and mix. Add oil and rub into flour til it resembles coarse meal. Add the warm water gradually as you mix it together, as much as you need to form a nice soft but not sticky dough. Turn onto a flat clean surface and knead about 5 mins til smooth. Let it rest 5mins - 3hrs (make sure you cover it with an upturned bowl if you leave it that long so it retains its moisture).

BTW you can also add in fresh Fenugreek (Methi) leaves or other fresh herbs and spices/seasoning into the dough for variety.

When you are ready to use your dough, heat deep-frying oil in a wok or suitable saucepan at medium temperature.

Re-knead and roll into a snake shape. Cut into 16 pieces and roll into smooth balls. Flatten each ball into a small disc in your palms and on a lightly oiled or floured surface use your rolling pin to roll it into a round disc about 4 ish inches wide.

Pat off any excess flour and carefully place into hot oil. (To test if its ready throw a small piece of dough in and if it rises & fizzes its hot enough). The Poori will go to the bottom of the pan and as soon as it rises up again, use a flat spatula to ease it back under the oil. When it puffs, flip it over for a few seconds til light golden and use your spatula to place into a colander to drain. Its helpful to have paper towls in the colander so the excess oil is absorbed.

Serve Poori's hot with a meal or sprinkled with powdered sugar as a dessert. Have fun! :-)