April 15, 2011

Coriander and Bell Pepper Dhokla

Whenever I come across any cooking events in the food blog sites, I begin to think as to how I can come up with recipes or variations of recipes that will be apt for the event. So when I heard about the Herbs and Flowers in my platter event, I was very excited and without any hesitation immediately sent in my Coriander Pulao and Coriander Mint Paste entries. However, I wanted to cook up something different and decided to try out the very famous Dhokla with lot of coriander leaves. To add more interest, I also decided to use some capsicum/bell peppers - the green variety. In the past, I have substituted these peppers for the regular green chilies to get the similar flavors without the heat with the intention to avoid spicy foods. However, today I was using them partially for the above reason and also to get the benefits of this vegetable....each 100 gm of these peppers contain 80 mg of Vitamin C which is 134 % of the daily value......compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers. Wish I had some red peppers while I was making these dhoklas..

1 cup Besan
1 handful of coriander leaves
1/2 of a green bell pepper chopped into big pieces
1 inch piece of ginger
2 green chillies
1/4 tsp salt
small pinch of turmeric powder
1/2 tsp citric acid(can also be reduced to 1/3 tsp)
1/2 tsp baking soda
1 tsp sugar

Take besan in a bowl and add all the dry ingredients to it. In the meanwhile, make a coarse paste of the bell pepper,1 green chili and ginger. You can also add the coriander leaves to it. I preferred to just chop it and add it to the batter and garnished a few on the top of the batter before steaming. Add this paste to the flour and add the water. To begin with use 1/2 a cup of water and if required add more with caution. Have a greased plate ready. Also begin to heat up some water in a cooker while preparing the batter. Pour the batter into the plate and steam it for 10 minutes. Wait for 10 minutes before removing it from the cooker.
Cut into square pieces and arrange them on a tray.
Season mustard seeds and one slit green chili in little oil and pour it on top of the dhokla. Garnish with some grated coconut.

A picture of the Dhokla waiting to be consumed after the seasonings...

Here goes my recipe for Herbs and Flowers in My Platter-Coriander Leaves event started by PJ of seduce your Tastebuds.