Samo, an ekadashi ingredient can be used for making a variety of preps for fasting. Below I am sharing with a perfectly authentic and soft textured Dhokla which goes along with flavorful peanut chutney.
Ingredients for Dhokla:
2 cups Samo (Varai)
1- 1/2 cup thick yogurt
2 teaspoons salt
1 teaspoon citric acid (nimbu phool)
1 tablespoon ginger chilli paste
1 teaspoon eno
Ghee for greasing the tray
Ingredients for Chutney :
1 cup raw peanuts
2 dry red chillies
1 teaspoon oil
25 curry leaves
1 cup desiccated shredded coconut
1 teaspoon cumin seeds
1.5 teaspoons salt
1 bunch of cilantro
For Tempering (Chaunk):
2 teaspoons cumin seeds
1 cup chopped cilantro
few curry leaves
2 tablespoons oil or ghee
Process for Dhokla : A night before add samo in a bowl alongwith 1.5 cups of hot boiling water. Let it sit for an hour. After an hour add the yogurt and mix it well.
Keep the samo mixture to ferment overnight.
Next morning , check the batter, a buttermilk layer has formed. Empty that water in another bowl.
Now add the half quantity of that liquid in the batter again and miix well. Add citric acid, ginger chilli paste and salt. Mix everything well again.
Divide the batter in two parts – one part with quarter measurement of quantity and another one with three quarter quantity. Keep water to heat in two steaming containers alongwith a small piece of lemon (helps with your container to not get black)
With the quarter quantity add a teaspoon of eno and mix well. Grease the steaming tray and pour the batter. Place it in the Dhokla steamer and steam for 20 minutes. Do the same with the other batter without adding the eno.
Check the dhokla with the help of a toothpick to find out if they are done or check the surface which should look firm.
Cut the Dhokla with a butter knife or regular less sharp knife horizontally and vertically in form of cubes and keep aside to cool down.
Process for Chutney : Add ghee in a skillet and roast the peanuts until color changes and you hear crackling sounds. Reduce the heat to low, add chillies, curry leaves and cumin seeds. turn the stove after a minute and then add the coconut. Roast for 30 seconds and then empty everything in a blender.
Add the remaining fermented liquid in the blender and blend the mixture Add some more water around 1/2 cup alongwith 1/2 bunch of cilantro and make a smooth paste.
Empty half of the paste in a bowl and add remaining half of the cilantro along with salt.
Blend smooth and then keep the chutney in the fridge.
For tempering : Separately do the tempering of the spices. Add a tablespoon of oil, put cumin seeds, curry and some chopped cilantro. Spread quickly on the dhokla which was made with eno.
Repeat the same for the next chaunk or tempering and add 3/4 cup of water . Bring water to a boil and then spread on the other non eno dhokla.
You can use more fresh cilantro for extra garnishing.
Remove Dhokla and chutney on a plate to serve.
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