Today, I am here with the recipe for Mango Dhokla, something I learnt from a member in one of the foodie groups that I am part of, on Facebook. This might well be the last mango-based dish I am making this season, so it is special to me. Mangoes have now almost disappeared from the market, and the few that are still available are either worm-infested or not great in taste. The mango season is, officially, at an end here, in Bangalore. Sad, eh?
As we wait for the mangoes to show up again (a whole year to go for that! Sigh!), I will tell you about this new recipe for Mango Dhokla that I tried out and loved. It is a quick and easy thing to make, and tastes delicious too, with the smell of ripe mango oozing out of every square. Try it out, will you? You will then know exactly what I mean.
I followed the original recipe, with a few little variations of my own.
Here is how I made the dhoklas.
Ingredients (yields about 15 pieces):
1 cup rava/ sooji (no need to roast – I used the fine variety that we use to make upma)
1 cup thick curd (slightly sour is better)
1 cup mango puree (use a fully ripe mango that is sweetish in taste)
1 cup of idli/ dosa batter (I used the home-made batter that I had)
Salt, to taste
Red chilli powder, to taste
2 tablespoons ginger-garlic paste
A pinch of asafoetida
1 teaspoon Eno fruit salt
2 tablespoons oil for tempering + more to grease the dhokla plate
2 teaspoons mustard
1 teaspoon sesame seeds (til)
A small bunch of fresh coriander leaves, chopped finely
2 green chillies, finely chopped
- In a large mixing bowl, mix together the rava, salt to taste, asafoetida, red chilli powder, idli/ dosa batter, ginger-garlic paste and mango puree. Mix well, ensuring that everything is well combined together. Let this batter rest for 10-15 minutes, covered.
- In the meanwhile, grease a plate with oil and keep it ready.
- Take some water in the base of a pressure cooker, put in a stand and place the greased plate over it. Let the pressure cooker base get heated on a high flame, till the water at the bottom starts boiling.
- At this point, mix in the Eno fruit salt in the batter that you prepared earlier. Mix well, ensuring that everything is well mixed together.
- Pour the batter evenly into the plate in the pressure cooker base.
- Close the pressure cooker and steam, on high flame, without putting the weight on, for 12-15 minutes.
- Once the pressure comes down a bit, open the pressure cooker and check the dhokla for doneness. A knife inserted into the middle of the steamed dhokla should come out clean – that is the check for doneness.
- While the dhokla is cooling, get the tempering ready. For this, heat the 2 tablespoons of oil in a pan and add the mustard seeds. Let them splutter. Now, add the sesame seeds and let them stay in for just a second. Switch off the gas. Pour this tempering all over the dhokla.
- Sprinkle the finely chopped coriander leaves and green chillies evenly over the dhokla.
- When the dhokla has cooled down quite a bit, cut into pieces using a knife.
- Serve warm or cool, as it is or with your choice of chutney.
Would you like to read about the other mango special recipes that I made this season? Here you go!