note: Dhoklas from Gujarat,the eternal favourite of us Indians.Presenting to you this dish with a twist.Tastes Yum!!!!!!!!!!!
U NEED:
Besan(Chick pea flour): 1 cup
Fine sooji: 2 tsp
Ginger-Green chilli paste: 3 tsp
Pinapple juice: 1/2 cup
Eno's fruit salt: 1 packet ( lemon flavour tastes good)
Grated Coconut: 2 tsp
Sugar: 2 tsp
Salt to taste
Oil: 2 tablsp
Asefodita: 1/2 tsp
Mustard seeds: 1 tsp
Water: 1/4 cup
METHOD:
1. In a bowl add in the besan, sooji,salt,sugar,pineapple juice, 2tsp ginger-green chilli paste and mix well.Add some plain water to have a thick batter consistency.
2. Now add the Eno's fruit salt and beat the batter lightly till it rises.Quickly pour into a greased plate and steam cook the dhoklas for 10 to 12 mins or until done.
3. In a small kadai heat oil.When hot add the mustard seeds,asefodita and saute.Add the 1 tsp ginger-green chilli paste and 1/4 cup water.Quickly pour this mix over the dhoklas.Garnish with grated coconut and minced coriander leaves.
note: Dried green peas and paneer is a great combination as good as fresh peas and paneer.Here I have used Meat masala powder for the gravy and the dish tastes just yum.We can use non-veg tandoori masala power,chicken 65 masala powder for vegetarian dishes too.Try this vegetarian recipe at home and mail to me your comments at sumathy4@yahoo.co.in
Sometimes these masala powder may have salt.So adjust salt as needed.
RECIPE:
Dried green peas : 1 cup soaked for 3 hrs and pressure cooked till done.
Fresh paneer: 1 cup diced
Meat Masala powder: 2 tsp (here I have used National Meat masala)
Turmeric powder:1 tsp
Green chillies minced: 2 tsp
Onion chopped fine: 1/2 cup
Ginger-garlic paste: 1 tsp
Garam masala powder: 1 tsp
Tomato paste: 1 tablsp
Bay leaf:1
Jeera: 1 tsp
Curd: 2 tablsp
salt to taste
Kasoori methi: 1 tsp slightly roasted and crushed.
Ghee: 2 tablsp
Method:
In a bowl add the curd,1/2 tsp meat masala powder,paneer pieces,pinch salt and mix well.Marinate for 15 mins.
Heat ghee in a kadai. Add the bay leaf and jeera. Saute for a min.Now add the tomato paste and stir well.Add chopped onions. Continue stirring.
Add the minced green chillies,ginger-garlic paste,turmeric and stir well.Add the Meat masala powder and garam masala. Sprinkle some water and continue stirring for 2 to 3 mins.If need you can add some extra ghee.
Now add the marinated paneer along with the marination.Continue cooking till the curd is cooked and oil starts oozing out.
Add the cooked dried peas along with the liqued. and simmer. Add salt if needed.Simmer till the curry is cooked and the gravy thickens.Add kasoori methi.
Transfer to a serving bowl.Add a dash of fresh cream,some finely chopped coriander and serve hot with rotis and parathas.
