My son seemed to thoroughly enjoy all the noise and tried his hand at flying kites too.
Like any other Indian festival, food is the other big attraction. Undhiyo, jalebi and chikki are the Uttarayan favourites. We were invited for kite flying and lunch (of course) and it was a real treat.
I always liked Gujarati farsaan (snacky stuff, often served as part of a meal) and after coming here its been an overdose of eating all of it. Tried my hand at a few and not all were successes. A friend of mine here offered to teach me how to make 'khatta dhokla'.
There's also the khamman dhokla(which is more spongy and I have yet to learn that one)
This one is khatta dhokla, which is real easy and made from idli / dosa batter which is good for me because this is invariably available at home.
So all the credit goes to my dear friend Rupa who is a fabulous cook and loves to live in her kitchen.
Sending this in as an entry to FIC- Yellow hosted by sunshinemom of Tongueticklers.
What you need -
2 cups of idli / dosa batter (preferably 2-3 days old)
1/2 tsp turmeric powder
1/2 tsp chilli powder
a pinch of asafoetida
1/2 salt
1/2 tsp baking soda / eno (antacid powder)
For the seasoning -
1 tsp mustard seeds
10-12 curry leaves
1 handful chopped coriander leaves
What you do with it -
Stir in the turmeric, chilli powder, salt and asafoetida to the idli / dosa batter
Add in the eno / baking soda and immediately transfer to a shallow dish and place in a steamer
You can sprinkle a little more chilli powder and coriander leaves on the dish
Allow to steam for 10-15 mins
Once its done, keep aside to cool and then cut into bite sized pieces
Heat oil in a pan and add mustard seeds, curry leaves and the dhokla pieces
Toss a bit and add coriander leaves
Serve with coriander/mint chutney
2 comments:
Thank you for participating in FIC! Welcome to your first event:) That is a night sunny yellow to complement Sankranti!
Hey Arch, Welcome to the food blogging world.. Wish you the very best!
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