Chef Gaurav Malhotra shares his recipe for dhoklas
Chef Gaurav Malhotra has loved making dhoklas ever since he started his career, about 15 years ago. Today, as the Executive Chef of Novotel Hyderabad Convention Centre (NHCC) & Hyderabad International Convention Centre (HICC), he still makes time to experiment with his favourite dish to create something new. A result of the same is his Green Moong Arancini with Textures Of Tomato and Dhokla Crumble, an avant-garde approach to the famous Gujarati snack. “My trick is to deconstruct traditional Indian dishes to modernise them, whilst still retaining the original flavours. I used a similar technique for my signature dish – Dhokla Crumble,” says the 35-year-old. Here’s the recipe from the master himself.
Fresh tomato 100 gm | Castor sugar 200 gm | Cinnamon stick 1 no
Moong Dal Arancini
Arborio rice 100 gm | Moong dal 100 gm | Jeera powder 5 gm | Coriander powder 5 gm
Dhokla pre-mix 100 gm | Warm water 25 ml |Cream charger 2 no
Tomato 100 gm | Curry leaves 5 gm | Mustard seeds 10 gm | Garlic cloves 10 gm | Black pepper 5 gm | Cumin 5 gm | Ghee 1 Tbsp | Tamarind paste ¾ Tbsp | Hing 1 Tbsp
For the Jam
Blanch the tomato, deseed and skin, then chop them. In a saucepan, add the ingredients and stir on low flame. Allow it to cook for 60 minutes.
To make the Arancini
Combine half cooked Arborio (Italian short-grain rice) and pre-boiled moong dal. Add jeera and coriander powder with salt. Shape the mixture into balls and coat with refined flour, egg and breadcrumbs, before frying the arancini.
For the Airy Dhokla
Add warm water to the pre-mix and make a thick batter for dhokla. Use a thermos whipper and cream charger to pour the batter in paper cup and microwave for 30 seconds.
To make Rasam
Boil the tomatoes and mash them. Take a saucepan, add the tomatoes, rasam powder, curry leaves, salt as needed and boil it for five minutes. Heat a teaspoon of ghee and add mustard seeds and curry leaves and pour it over the rasam.