- Add this paste to the fermented mixture. Add turmeric powder and
correct seasoning. - Keep the steamer ready on the flame.
- Grease a dhokla mold or a shallow cake tin with a little oil. In a small
bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1
lemon. Mix well and add this to the Gram flour mixture. - Pour the batter into the greased mold and steam for 10-12 minutes.
- Cool for sometime. Cut into squares and arrange in a serving
platter/bowl. - Heat oil in a small pan. Add mustard seeds. When the seeds begin to
crackle, remove and pour over the dhoklas. - Serve garnished with chopped green coriander leaves and grated
coconut.
152. Medu Vada
White urad dal 1 Cup
Crushed black peppercorn 1 tsp.
Asafetida ¼ cup
Cumin seeds 1 tsp.
Curry leaves 8-10 nos.
Oil for deep frying - Salt
- Wash and soak urad dal for 6 hours.
- Grind into a fine paste.
- Add salt, asafetida, curry leaves, cumin seeds and crushed peppercorns
to the batter and mix well. - Heat oil in a Kadhai.
- Wet your palms and take batter into the palms. Shape into a ball and
make a hole with the thumb in the center like a doughnut. This is now
called a vada. - Deep fry the vadas in medium hot oil until golden brown and crisp.
- Serve hot with Sambhar and Coconut chutney.
153. Tomato Soup
Tomatoes 600 gms.
Chopped ginger 1 tbsp.
Chopped garlic 1 tbsp.
Whole garam masala 1 tbsp.
Bay leaf 2 no.
Chopped green coriander 1 tbsp.