Tarla Dalal, a name very famous in every foodie’s household. Though i came to know her name after i started to cook on my own. Naturally, as a food blogger with a habit of collecting recipes online and offline, i too own 3-4 book from her huge collection of cookbooks and have tried few recipes from them.
Her sudden demise, brought a huge sadness in and around the culinary world. Though she doesn’t remain physically among-st us, her legacy would continue to live on, in every Indian house-hold.
We from the Blogging Marathon group, thought of paying a fitting tribute to the Culinary legend, by cooking a recipe from her vast collection. Here is my tribute from her Non-Fried Snacks (Farsan) – Khaman Dhokla
1 cup Besan/Bengal gram flour/Kadalai Maavu
1 ½ tablespoon semolina (rava) or bread crumbs (i used bread crumbs)
1 cup water
3 ½ teaspoon sugar
2 nos green chilies
1 teaspoon shredded ginger
1 teaspoon lemon juice
salt to taste
1 teaspoon Baking soda
¼ teaspoon oil for greasing
2 tablespoon chopped coriander for garnishing
1 teaspoon oil
½ teaspoon mustard seeds
½ teaspoon white sesame seeds
2 green chillies , chopped
a pinch of asafoetida (hing)
2 sprigs of curry leaves
- Take green chilies and ginger along with a handful of coriander leaves in a mixer and grind it to a coarse paste. Take this along with rest of the ingredient, except the baking soda in a bowl and mix well adding water to make a thick batter.
- Just before steaming, add the baking soda and add 2 teaspoon of water over it.Give it a brisk stir.
- Pour the batter immediately into a greased thali.I used two 6-inch flat plates. Tap the thali twice for even spread of the batter.Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
- Heat the oil in small pan and add the mustard seeds.When the seeds crackle, add the sesame seeds, green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.
- Remove from the flame, add 2 tablespoon of water and mix well. Pour the tempering over the dhoklas.Cool slightly and cut into equal pieces. Serve immediately garnished with coriander.
- If serving late, heat it in a microwave for 20 seconds and serve warm. Can be served with plain tomato sauce or mint chutney.