There are slight differences in the modes of preparation
and eating habits in the main three geographical regions
of Kutch, Saurashtra (kathiawad) and Surat. In contrast
to the majority of Hindus who are pure vegetarians, the
Bohras, a community of Muslim traders, are famous for their
beef preparations and a variety of soups. Some common delicacies
include 'Khaman Dhokla', a salty steamed cake, 'Oondhiya'
a vegetarian dish with potato, brinjal, green beans and
other vegetables, 'Khichdi' a mixture of lentil and rice,
'Kadhi' curd with bay leaves, 'Debra' flour mixed with spinach
and yoghurt etc. Gujarati 'farsans' or crunchy fried snacks
like Chakli, Sev Ganthia and sweets like Doodh Pak, Gharis,
Nankhatais etc are also delicious.
Recipe of Khaman Dhokla
Ingredients:
Besan (Chick Pea Flour) - 2 cups
Turmeric powder - a pinch
Citric acid - 1tsp
Sugar - 2 tsp
Salt - 1tsp or as needed
Water - 1 1/4 cup
Soda -1/2 tsp dissolved in 1/2 cup water
Eno - 1tsp
Seasoning:
Oil - 1 tbs
Mustard seeds - 1tsp
Green Chillies - 2 or 3
Curry Leaves
Method of Preparation:
Mix all the ingredients except eno and citric acid till
light and fluffy. Grease a flat plan with a little oil.
Boil 2 glasses of water in a pressure cooker.
Add the eno and citric acid to the rest of the ingredients.
This will form a thick batter. Pour this batter into the
greased pan or tray. Keep this tray into the cooker with
lid on it. Steam for 15-25 minutes till a knife inserted
in the middle comes out clean. Do not keep the weights of
the cooker. Remove the pan from the cooker.
Season mustard seeds, green chillies and curry leaves in
oil. Pour the seasoning over the Dhokla. Ganish with lots
of coriander leaves and grated dry coconut. Cut into pieces
and serve hot with any tangy chutney or just tomato sauce.
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