SOOJI DHOKLA (STEAMED SEMOLINA BREAD)
Dhokla is an irresistible Guajarati Indian snack that is essentially a fluffy, steamed savory bread or cake. They are often made with chana dal, ground chickpeas. But there are dhoklas made with other dried legumes, with rice and with corn, even with semolina (sooji), as in this version. Dhokla has a marvelous light, spongy texture. The batter is spicy with ginger and green chile; more flavors are added by popping mustard seed and curry leaves in oil for the final flourish.
Provided by David Tanis
Categories appetizer, side dish
Time 1h
Yield One 8-inch dhokla, 6 to 8 servings (about 24 small squares)
Number Of Ingredients 18
Steps:
- Set up a steamer large enough to hold an 8-inch cake pan on a rack, with sufficient room above and below. (If you don't have a steamer, improvise with a soup pot.) Add water to just below rack. Bring to a boil over high heat, then reduce to a brisk simmer. Grease an 8-inch cake pan with a little oil and set aside.
- Make the dhokla: Put the ginger and chiles in a mortar with a pinch of salt and pound them to a rough paste (or just chop them very finely). Put the ginger-chile paste in a mixing bowl. Add semolina, salt, baking soda, baking powder and turmeric and mix together with wooden spoon. Add yogurt, 2 tablespoons oil and 1/2 cup water, stirring vigorously, to make a smooth lump-free batter. Gradually thin with up to 1/4 cup more water, as necessary, until mixture resembles thick pancake batter.
- Beat well, then pour batter into oiled cake pan. Put pan in steamer and cover pot with a clean dish towel, then place a lid on top. Steam for 20 minutes, until a skewer, inserted, emerges dry. Carefully remove pan from steamer. Let dhokla cool in pan for a few minutes, run a knife along sides of pan, then invert bread onto a serving plate. When completely cool, cut into squares or diamonds.
- Make the tarka: Heat oil in a small skillet over medium heat. Add chiles and sizzle for a minute, then add mustard seeds and cook, stirring, until they begin to pop. Add cumin seeds and curry leaves and lightly toast in oil mixture, then stir in asafetida (if using) and turn off heat. Pour contents of pan over entire surface of dhokla, spreading seeds and oil with spoon.
- To garnish, sprinkle with cilantro sprigs and freshly grated coconut. May be served warm or at room temperature. Serve with yogurt chutney for dipping.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 362 milligrams, Sugar 2 grams, TransFat 0 grams
STEAMED BAO BUNS
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
Provided by Jeremy Pang
Categories Buffet, Side dish, Snack, Supper
Time 1h4m
Yield Makes 18 buns
Number Of Ingredients 7
Steps:
- Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
- Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
- Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
- Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide - you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
- Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
- Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
- Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you'll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they're still warm.
Nutrition Facts : Calories 119 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
STEAMED INDIAN BREAD
Recipe from the cookbook "Foods that made New England Famous" posted by Maybelle Barry, Brockton, MA ~ she writes: "This recipe has been in my family since the early nineteenth century. My great grandmother first taught it to my grandmother, who in turn passed it on to my mother and me. My friends still praise this bread of...
Provided by Carol Junkins
Categories Other Breads
Time 3h5m
Number Of Ingredients 6
Steps:
- 1. Mix and sift Indian meal, flour, salt and soda. Add buttermilk and mix well Stir in sweet milk and turn into a buttered mold. Steam. Requires 3 hours.
More about "steamed indian bread recipes"
20 AUTHENTIC INDIAN BREAD RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jan 26, 2022Category Recipe Roundup
- Homemade Naan. Though they look similar, there are a few key differences between naan and pita. Primarily, the use of yogurt and eggs in naan, making it a little fluffier and more tender.
- Bhatura Recipe. Bhatura is another type of fried bread, but it’s pretty different from naan. For one thing, this dough is less bread-like, meaning it shouldn’t spring back when you roll it out.
- Poori Recipe. Don’t worry; I haven’t gone mad! This isn’t the same recipe as the one above. Yes, they look alike, but again, there are a few things that set these two recipes apart.
- Aloo Paratha. Since ‘aloo’ means ‘potato’ in Hindi and ‘paratha’ is the word given to an ‘unleavened and stuffed flatbread,’ it’s easy to figure out what goes in this recipe.
- Khasta Paratha/Parotta. I like to describe this as a sort of savory faux-puff pastry. It’s a laminated dough that uses oil rather than butter, and it’s folded over quite a few times to achieve its signature flaky texture.
- Chapati. No matter how hard I try, I can never seem to get these to puff up quite like the picture in the instructions. Still, this recipe is so easy to make, and since there are no raising agents, it comes together in a matter of minutes.
- Ladi Pav. These are, more or less, Indian dinner rolls. There’s no spice in the mix, which means you can eat them with curry or your Sunday roast. These babies need around 15 minutes of kneading (by hand) and then about an hour to rest.
- Kulcha Recipe. Kulcha is a little like paratha, but it includes maida flour and curd (or yogurt). That bit of dairy makes this dough more tender. Plus, you’ll also use baking powder, making it thicker and fluffier once cooked.
- Mangalore Buns (Sweet Banana Buns) Given my love for both bread and bananas, you know I had to make this recipe immediately! When you see the ingredient list and instructions, you’ll see that these are very similar to poori, only they include mashed bananas.
- Pudina Paratha Recipe. If you tried the paratha recipe above and thought it needed something else, this mint version is for you! Along with adding mint leaves to the dough, you’ll sprinkle ground spices over the oil, which then get laminated into the final flaky bread.
KHAMAN DHOKLA - INDIAN STEAMED BREAD
From fermentingforfoodies.com
Estimated Reading Time 2 mins
- Mix the chickpea flour, rice flour, yogurt and water in a glass container and allow to ferment at room temperature for 8-12 hours.
- Pour the batter into a 6-inch cake pan, cover with tinfoil and steam for 15-25 min (until a knife comes out clean). See the section above for an easy homemade steamer.
HOW TO MAKE GOAN SANNA - A KONKANI …
From food.ndtv.com
STEAMED BREAD RINGS | EVENING SNACKS …
From mintsrecipes.com
ROTI RECIPE (BUTTERY INDIAN FLATBREAD) - THE …
From thefoodcharlatan.com
STEAMED INDIAN BREAD WITH TOMATO RELISH …
From taste.co.za
165 STEAMER RECIPES, INDIAN STEAMED VEG …
From tarladalal.com
NO BAKE STEAMED BREAD PUDDING RECIPE
From archanaskitchen.com
TRADITIONAL STEAMED BREAD RECIPE - THE …
From thesouthafrican.com
STEAMED BUN RECIPE | ALOO MASALA STUFFED BUNS | SOFT FLUFFY …
From hebbarskitchen.com
6 POPULAR INDIAN BREADS - THE SPRUCE EATS
From thespruceeats.com
INDIAN BREAD | 48 TASTY AND POPULAR INDIAN BREAD RECIPES
From vegrecipesofindia.com
20 BEST GLUTEN-FREE INDIAN RECIPES | GLUTEN-FREE PALATE
From glutenfreepalate.com
STEAMED CARAMEL CUSTARD BREAD PUDDING - HEBBAR'S KITCHEN
From hebbarskitchen.com
HOW TO MAKE STEAMED BREAD - BREAD EXPERIENCE
From breadexperience.com
FROM STEAMED BUNS TO MILK BREAD: THE MOST POPULAR ASIAN BREADS
From slurrp.com
OVEN-BAKED NAAN (LEAVENED INDIAN FLATBREAD) RECIPE - THE …
From thespruceeats.com
HOMEMADE TRADITIONAL STEAMED BREAD: ANOTHER FAMILY RECIPE
From thesouthafrican.com
STEAMED CARAMEL BREAD PUDDING/CUSTARD/FLAN - CURRYANDVANILLA
From curryandvanilla.com
THE SECRET TO EASY INDIAN BREADS YOU CAN MAKE IN MINUTES
From bbc.co.uk
TOP 10 INDIAN STEAMED RECIPES | TARLADALAL.COM
From tarladalal.com
HOOK, LINE & FREEZER: OUR FAVORITE SEAFOOD RECIPES TO COOK FROM …
From allrecipes.com
STEAMED HARVEST BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love