Saturday, March 20, 2010

Edmame Dhokla

Inspired by my mom-in-law's green peas dhokla, I decided to make fresh soybeans/edmame dhokla. It turned out decent enough to blog here!:-D

Edmame Dhokla
Edmami & Daal dumplings
1/2 cup urad daal
1/2 cup chana daal
1/2 cup rice

1 cup fresh shelled soybeans/edmame - frozen, thawed
1" ginger, peeled
2-3 green chilies (optional)
1/2 tsp asafoetida
salt to taste

Just before steaming
1/4tsp - 1/2 tsp baking soda
1 tbsp oil

1 tbsp oil
1/2 tsp mustard seeds
2 tsp sesame seeds

1 tbsp chopped cilantro/coriander leaves
1 tbsp fresh coconut (optional)

1. Soak rice & daals overnight.
2. Next morning, drain and grind with ginger, green chilies - if using, asafoetida and edmames. If using frozen edmames, make sure they are completely thawed.
3. Pour the batter in a big bowl. Cover and keep for fermenting for 7 - 8 hours.
4. Stir in salt. Add oil and baking soda. Add some water to make idli like consistency.
5. Grease the dhokla plates. Steam in a pressure cooker, steamer or any big container for about 15 minutes or till dhokla pieces are cooked. If using pressure cooker, do not use pressure.
6. Let the dhokla cool down completely before cutting.
7. Heat oil in a saucepan. Add seeds and drizzle oil over the dhokla.
8. Garnish with coconut - if using and cilantro.

Note -
1. The amount of baking soda depends on the degree of fermentation. If the batter is fermented well, use very small amount of baking soda. In any case, do not exceed 1/2 tsp.
2. I didn't use coconut for garnish.
3. You may add cilantro while grinding to get greener dhokla.

I am sending this dhokla to Jivha - Breakfast at Veggie Platter.
Jihva event is started by Indira of Mahanandi.


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