JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

Prerequisite: 5 hours of fermentation and pressure cooker/vessel for steaming.

While we all know dhoklas as a regularly prepared item in the Indian cuisine, oats besan dhokla is an innovation and healthier version of the original dish. This breakfast/snack item could be eaten along with coriander- tamarind-jaggery chutney ( mix of spicy coriander chutney and sweet+tangy tamarind chutney). Deepa has shared this recipe with us. Deepa loves cooking and trying out/experimenting with recipes.


Ingredients used :

1 cup bengal gram flour/ besan (slightly roasted)
1 teapoon sugar
1 green chilly
A pinch of turmeric
Salt as per requirement
1/2 teaspoon baking soda

For the seasoning:
 2 tsp cooking oil
 1/2 tsp mustard seeds
 1 sprig curry leaves
 2-3 pinches hing/ asafoetida
 2 -3 table spoons sugar in 2 cups of water
 Lemon juice as per requirement
 1/2 cup chopped coriander leaves

How to make:

Dry fry oats and powder in a mixer when it cools down. In a bowl, mix oats powder, besan along with curd to form a smooth batter without lumps. The texture of the batter could be adjusted later. (Allow it to ferment for 5 hours atleast if you do not want to use cooking soda)
After 5 hrs, to the above batter , add water, pinch of salt, 1 table spoon sugar, finely chopped green chilly (1 no.), half teaspoon baking soda and turmeric powder. The batter consistency should be like that of dosa batter.

Grease a plate. Pour the batter and  steam cook for 15 to 20 min in a pressure cooker like you would cook idlis.

For the seasoning :

 In a frying pan, add 1 tsp oil  and mustard seeds. Once mustard sputters, add curry leaves, slit green chilly and hing(asafoetida). Then, add 1 cup of water, sugar and lemon juice. Once water starts boiling, turn off the flame and gently pour half the amount of water plus seasoning uniformly over the cooked dhokla.
Garnish with washed and finely chopped coriander leaves.
Let the dhoklas soak up the water for 20 minutes.

 Cut the dhoklas into pieces and again, gently pour the remaining water, plus the seasoning. Tasty dhoklas are ready to eat.

Note: Pouring sugar water plus seasoning once dhokla pieces are cut, will improve the texture of the dhoklas as they will absorb the water from all sides.