* Exported from MasterCook *
Indian Instant Chickpea Patties - Khaman Dhokla
Recipe By :Mari Marcel Thekaekara, Tamil Nadu, India
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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1 cup chickpea flour -- (besan)
2 tablespoons sugar
1 tablespoon oil
1 tablespoon lime juice -- or lemon juice
1/2 green chile -- to 1 chile, de-seeded, finely sliced
1/2 cup water
1 teaspoon Eno fruit salt -- or baking soda
salt
For the seasoning:
2 tablespoons oil
1 teaspoon mustard seeds
4 curry leaves -- to 5 leaves, crushed
1 pinch asafetida -- *see Note
2 tablespoons hot water
1 tablespoon sugar -- optional
2 tablespoons lime juice -- or lemon juice
2 tablespoons cilantro -- chopped
Mix together the chickpea flour, salt, sugar, 1 tablespoon oil and the same of lime or lemon juice, the chili and add most of the water, stirring to make a thick creamy batter.
Take a large pan that can be used as a steamer, or use a pressure cooker, and pour in about 3 cups water to heat up. Grease a bowl which can fit snugly in the steamer or pressure cooker; it can be lined with baking paper if you want.
Now add the salts or baking soda to the batter and mix well. Spoon the batter into the bowl and place in the pressure cooker or steamer immediately, and steam for 15 minutes or so.
Then turn off the heat and leave it to rest for 3 minutes, and test with a toothpick. This should come out clean. When ready, take out the dhokla and cut it into squared.
For the seasoning, heat the oil, add the mustard seeds, curry leaves and a pinch of asafetida. When the mustard seeds pop, turn off the flame.
Mix together the hot water with sugar, if using, and lime juice until the sugar dissolves. Pour this into the seasoning. If you prefer to omit the sugar, you can just add hot water to the oil.
Pour the seasoning over the dhoklas, scatter on the cilantro leaves and serve hot.
Serves 4
AuthorNote: This uses chickpea or gram flour (also called besan in India) mixed with yogurt and spices to make a thick batter. The batter is then steamed; seasoned with mustard seeds and served with fresh coriander.
This is a Gujarati dish; I use Eno fruit salt which is a mix of baking soda (bicarbonate) and citric acid and a good aid to digestion. It's in most Asian shops, but you could just use a bit of baking soda instead. Remember for the batter you want a thick mix that goes drip, drip, drip from the spatula rather than a pouring consistency.
*Note: asafetida is a highly aromatic resin, available from specialty or Asian shops.
Cuisine:
"Indian"
Source:
"One World Vegetarian Cookbook by Troth Wells, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 224 Calories; 12g Fat (46.8% calories from fat); 6g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 333mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 81 0 0 0 0 926370 991 0 0 0 0
