Since I blogged about a "ghotala" yesterday, I thought why not extend this "fiasco" theme and explore some other monikers?
So presenting today - "Locha-E-Dhokla" otherwise known as - Surti Locho - A hot mess of Dhokla!
The ingredients for this "Locho" are more or less same as Khaman, but consistency of the batter is thin and hence, dhokla has a creamy consistency. It's served with a squeeze of lemon juice, cilantro, onion, sev and pomegranate seeds.
1/2 cup rice
1/2 cup chana daal
1/2 cup urad daal
1/2 cup buttermilk
2 tbsp. water
1/2 tsp. baking soda
1/2 tbsp. oil
salt to taste
2 tsp. green chili-ginger paste
1 tbsp. oil
1 tbsp. buttermilk or water
1 tsp. mustard seeds
1 tsp. sesame seeds
A generous pinch of asafoetida
2 tbsp. chopped cilantro/coriander leaves
1 tbsp. grated coconut (Optional)
2 chilies, slit (Optional)
2 tbsp. minced onion
2 tbsp. roasted chili peanuts
2 tbsp. pomegranate seeds or cranberries
1. Soak the daals and rice overnight.
2. Grind to a coarse paste.
3. Cover and keep for fermenting, in a warm place for at least 8 hours.
4. Mix water,buttermilk, oil and baking soda. Make sure that the buttermilk is at the room temperature. Add this mixture to the batter. Add salt, ginger chili paste. Mix well. Add more water if necessary to make thin consistency.
5. Grease thalis (metal plates) or cooker containers. Heat water in the pressure cooker.
6. Equally divide the batter in plates or containers. Steam without pressure for 20 minutes.
7. Open the pressure cooker. Let dhokla cool down a little. It should fluff up. Using a fork, mash it lightly.
8. Heat oil in a small saucepan. Add mustard seeds, sesame seeds, asafoetida. As they splutter, switch off the gas, add buttermilk or water and pour on the dhokla evenly.
9. Garnish with coconut, cilantro and green chilies.
1. The thin consistency of batter, should result in upma like consistency for the locho.