Shree Tirupati Khiru
Social WorkerShree Tirupati Khiru was founded in 2012, by 5 Batter, with 1 Store store & 1 big dream – to
Remove the Tirupati Khiru’s vatidal khaman batter into a big bowl or vessel. Then briskly whip with a spatula, spoon or a wired whisk for 2 to 3 minutes.
Before steaming, grease a pan with some oil on the base as well as the sides. n a large pot or pressure cooker, take 2.5 cups water. Place a stand inside. Keep the pot or the cooker on a medium-low to medium flame and let the water come to a boil. Use a slightly tall stand so that the hot bubbling water does fall in the batter while steaming.
Add 2 teaspoons peanut oil to the batter. You can even use sunflower oil or any other neutral tasting oil. Mix very well. Now sprinkle 1 teaspoon eno or ⅓ teaspoon baking soda all over the batter evenly. With brisk and quick movements of a spoon or spatula or a wired whisk, mix the eno or baking soda very well in the batter. The mixing has to be done very well or else some parts of the dhokla won’t be spongy and porous. Mix very well and do it quickly.
Meanwhile the water has come to a boil. Pour the batter in the greased pan.
Level the top with a spatula or spoon. Sprinkle some red chilli powder on top. This step is optional. Place the pan on the stand inside the large pot or cooker.
Cover with lid having a vent and steam dhokla batter on a medium flame for 20 to 25 minutes or more. If using a pressure cooker, then remove the vent weight (whistle) from the lid. If using a flat steel lid, then make sure some steam escapes from the sides of the pot.
The steamed dhokla in the pic below: A skewer or toothpick inserted in the dhokla should come out clean. If the toothpick has batter sticking to it, then steam for some more time. Add water if required in the large pot or pressure cooker. Place the dhokla pan on a stand and let it become warm or cool at room temperature.
Then place a plate on top of the dhokla pan and turn upside down. Tap the pan and the dhokla will gently glide on to the plate. In the pic below see the sponginess and porousness on the top. Place another plate on the dhokla and again turn upside down. The top side will face you know.Cut the dhokla with a knife. Keep aside.
Heat 1 tablespoon peanut oil in a small pan or tadka pan. Keep flame to a low and add ½ teaspoon mustard seeds. you can even use sunflower oil or any other neutral tasting oil. Let the mustard seeds crackle. When the mustard seeds finish crackling, add 1 to 2 teaspoons sesame seeds and give a stir. Then add 1 pinch asafoetida and 7 to 8 curry leaves. Fry for a few seconds till the curry leaves become crisp. Carefully add 2 tablespoons water as the mixture splutters. You can even switch off the flame and then add the water. Then add 2 teaspoons sugar or add as per taste. Stir and mix the sugar with the water. Let the water come to a boil. Then switch off the flame and add this entire tempering mixture all over the dhokla.
Lastly add 2 tablespoons chopped coriander leaves (cilantro leaves) and 2 tablespoons fresh grated coconut all over the dhokla. Take each piece carefully and Vatidal khaman with coriander chutney.
