Friday, July 25, 2014

【鹰嘴豆发糕】Khaman Dhokla (Gujarati Steamed Chickpea Cake)



Dhokla是印度西部Gujarat邦的小点心,是鹰嘴豆粉做的一种蒸糕,很松软好吃,是下午茶或早餐的好选择。也是蛋白质很高的一个糕点。

Dhokla is a famous snack in India, originally from the State of Gujarat. It is high in protein, a very healthy and sumptuous looking snack. The texture so fluffy and soft that it literally melt in your mouth!

A good choice for afternoon snack or breakfast!

材料:
豆糊:
180克 鹰嘴豆粉 Gram flour (Besan)
1/2 杯 原味酸奶/Plain Yogurt
1/2 杯水
1/2 茶匙 青辣椒蓉 
1/2 茶匙的 姜蓉
1/2 tsp 姜黄/黄姜粉
1 大勺 食油
2 大勺 青柠/柠檬汁
盐适量 (大约 2/3 小勺)
1 小勺 小苏打/Eno 果子盐

浇头:
8-10 片 咖喱叶 (Curry leaves)切碎
1 小勺 芥末籽 (Mustard Seeds)
1 小勺 白芝麻
3 小勺 食油
1 小勺 白糖/红糖
2 小勺 水
2 大勺 香菜末 (Coriander leaves)
2-3 只 中型青辣椒 (切长条状然后切段)
一点 椰丝


Ingredients:

For Batter:
180 gm /2 cups minus 2 tbsp Gram flour (Besan)
1/2 cup Plain Yogurt/curd
1/2 cup water
1/2 tsp chili paste
1/2 tsp ginger paste
1/2 tsp turmeric powder
1 tbsp Cooking oil
2 tbsp lime/lemon juice
Salt to taste (around 2/3 tsp)
1 tsp Soda Bi-carbonate/Eno fruit salt

For tempering:
8-10 Curry leaves, Chopped
1 tsp Mustard Seeds
1 tsp Sesame seeds
3 tsp Cooking oil
1 tsp Sugar
2 tsp Water
2 tbsp Coriander leaves, Chopped
2-3 green chilies (slid length wise and cut into about 1/2 inch pieces)
a little grated coconut






1. 把鹰嘴豆粉过筛后加入酸奶混匀,摆一边发酵 2-3个小时。

注:老酸奶做这个最好,会发得更漂亮。

2. 2-3个小时后在豆糊里加入1/2 杯水、1/2 小勺青辣椒蓉 、1/2 小勺 姜蓉,1/2 小勺 姜黄/黄姜粉,1 大勺 食油,2 小勺 青柠/柠檬汁和适量盐 (大约 2/3 小勺)拌匀成一个浓稠度适中的豆糊。

3. 蒸锅里下小半锅水,煮滚。把一个9寸的圆盘抹上油,摆到蒸锅里。

4. 在豆糊里加入小苏打或果子盐后快速搅拌,马上就可以发觉豆糊在蓬发。这个时候赶快把豆糊倒入圆盘里,加盖大火蒸10-12分钟。

5. 熄火把蒸好的发糕拿出来,冷却切块。

6. 等待冷却的时候准备浇头,把青辣椒,咖喱叶,芥菜籽,芝麻和油混合,用小锅煸炒一下,或者入微波炉1分钟30秒爆香。

7. 另外一口小碗里把水和糖调好,把煸好的咖喱叶辣椒芝麻与糖水混合。

8. 把香菜末和一点椰丝均匀地撒在蒸糕表面,把刚刚准备好的浇头也均匀地浇在表面。就好了。

很香的印度发糕,吃的时候沾薄荷沾酱吃,很香的喔!

1. Sieve the gram flour and mix with curd/yogurt, leave it aside to ferment for 2-3 hours.

Note:The older the yogurt, the better!

2. Mix all other ingredients listed under batter (beside Soda Bi-carbonate/Eno Fruit Salt) stir well to form a consistent batter.

3. Bring half pot of water to boil in a cooking pot large enough to hold a 9 inches round pan, place a net/stand in the pot.  Grease a 9 inches pan, place it in the pot.

4. Add Soda bicarbonate/Eno fruit salt into the batter, and whisk quickly, you could see the batter raise rapidly. Quickly pour the batter into round pan, cover with lid and steam for 10-12 minutes.

5. Take the cake out and let it cool before cutting into pieces.

6. Meanwhile, prepare the tempering, shallow fry the chili, curry leaves, mustard seeds and sesame with oil until fragrant or place them all in a microwavable bowl and microwave it for 1 minutes 30 seconds.

7. In another bowl, mix together sugar and water, pour the curry leaves mixture into sugar water.

8. Sprinkle chopped coriander leaves and grated coconut on the top of Dohkla and evenly spread the tempering over the cake。Serve with Green Chutney or Pudina Chutney.



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