Matar Bhutte Ki Dhokla

"Dhokla" is a Traditional Gujarathi Dish taken as a snack at tea time or as a light meal.
I used to watch "Cook It Up with Tarla Dalal " known as "Queen of Indian Cookery " along with "Sudhanshu Pande" cooking series in "Sony" channel and "dhokla" is one of those recipes.This is my first attempt of making "Dhokla" and I added Peas to the original recipe. See here for Dhokla Maker.

Ingredents For Dhokla
Besan / Senaga Pindi /Kadalai Mavu /Bengal Gram Flour - 2 cups
Ginger paste -½ tsp
Green chilli paste - ½ tsp
Green Peas - 1cup
Fresh Corn seeds (Mokka jonna ginjalu/Bhutta) - 1 cup
Curd(Perugu/Dahi/Thayir) - 1 cup
Salt to taste
Asafoetida (Inguva/Perumgayam/Hing) - a pinch
Baking Soda - ½ tspn
For Seasoning
Mustard seeds - 1 tspn
Sesame seeds - 1 tspn
Curry leaves - 1 sprig
Green chillies - 1 ,finely chopped
Coriander leaves for garnishing - &frac 14 bunch / 6 sprigs
Grated Carrot - 3 tspn
Oil for cooking

1.Seive the Gram flour(Besan) and place in a bowl to mix the Green chilli-Ginger paste ,Salt,Turmeric,Asafoetida,Curd.Mix well without forming any lumps.

2.Add Baking soda and Frozen /Soaked Green Peas ,Frozen Corn seeds and mix well and cover with lid and keep the batter for 4 hours until you will see bubbles on top.

3.Transfer the mixture into a greased vessel and place the vessel in the pressure cooker without putting weight and steam for 25 minutes till done(Test by using toothpick if dhokla is cooked or not if tooth pick comes out clean then Dhokla is done.).

4.Remove from fire and allow it to cool for 5 minutes.For seasoning, heat the oil in a sauce pan and add Mustard seeds and Sesame seeds once seeds splutter add Asafoetida,Green chillies,Curry leaves.

5.Pour this seasoning over Dhoklas.Cut Dhokla into desired shape.
Garnish with the chopped Coriander leaves and grated Carrot / Coconut and serve warm Fluffy Matar Bhutte ki Dhokla's with Parsley Mint Chutney and with Tomato Chilly sauce.

Recipe Source:TarlaDalal's Makai ka Dhokla

Parsley Mint Chutney:
This is the way i make quick green chutney with Coriander .I used "Parsley" for variation. Wash:
Parsley one bunch( Substitute Coriander )
Mint one bunch
Green Chillies - 4no
Ginger - 1" size,piece

Preparation:
Fry above ingredients in 2 tspn of oil until color changes to dark green.
Grind in a blender into a fine paste by adding sufficient Water and Salt.
Do Seasoning with Mustard Seeds,Red chilly with 1tspn of oil .
Serve this chutney with any snack or breakfast.

This is my entry for the " jihva " event of JFI# 4 - "Flour" hosting by Dear Santhi of "Me and My Kitchen".

Thanks for giving a nice ingredient and going to see a big round up with loads of recipes. Happy Hosting ,Santhi.