"hail" and "welcome" to heathen hearth. this is the show where we explore recipes inspired by the historic andethnographic imagination. this week we are making dhokla-pandekager, in the frenchstyle. now, if that confuses you, or inspires you! - you have to watch thisvideo! this week's recipe is a fusion between three different cuisines. thecuisines that they are fusion of is northern indian, specifically gujarati.then there is danish cuisine, from southern scandinavia. then, of course,we have classic french cooking methods thrown in there, as well.so what i have done is i have taken dishes from these three different places, thathave elements of them that are similar,
and combined them into one for theinstant pot. first we go to gujarat which is in northern india. for this dish -it was actually the main inspiration for this for this recipe - and i really haveto give thanks to the youtube channel "instapottin' with poonam" becausethey are the ones who inspired me to create this dish. the base dish is calleddhokla. dhokla is basically a steamed, fermented pancake. oftentimes it uses apulse or legumes, such as chickpeas or another lentil. sometimes it usesrice. in that way it is like an idli or a dosa. however, modern-day people do not usually ferment it. that is sort of the older-style way of doing it. usually they
use chemical leavening agents. butdhoklas are always supposed to be fluffy. now i have never had a dhokla, but i amgoing try to make something that is a bit like it because i love 'besan' (which ischickpea flour). it is really high in protein and when you combine it withwhat i am going to combine it with from the other cuisines it makes a "nordic way" dish that is very high in protein and lower incarbohydrates. it should taste delicious. the second place we go to, ofcourse, is denmark. i have done danish recipes on this channel before. mymother is from denmark and it is a familiar cuisine to me. the type of pancakes i like best are the danish-style pancakes.
they are a lot like a crãªpe or, in the balkans, palachinka; that type of really egg-y type of crãªpe. now the danes (and also to the swedes)oftentimes add a little bit of cardamom spice to their to their pancakes. ofcourse cardamom is a spice that is also commonly used in indian cooking. so i saw there was this overlap. in contrast, the danish pancake has eggs. another thing that is similarabout pandekager and dhokla is that they both use dairy products. quite oftenthe dhokla uses a yogurt as a souring agent. now i suspect that the sour tasteprobably replaces the sourness of the fermented grains and legumes, in themodern recipes. but it also provides an
acid that helps chemical leavenerswork. danish pancakes are not leavened, but they do include milk. i am gonna beusing icelandic skyr, which is why that is essentially fermented in a yogurt-type process, but the product is just basically pure protein. now, because i am adding eggs and this heavy type of fermented milk product, i went to french cuisine to helprise the bread (or pancake) a little bit more. the french use atechnique of separating the egg yolks and the egg whites and whipping up the egg whites to get air into the mix, in order to get fluffinessinto dishes, like souffles and things like that. so my concept is - which i don't know how
it is going to turn out! this is not quitelive. i have never tested this recipe before. - is to combine the three. soi will be having the the fluffy dhokla, with a savoury taste, but with a lot ofeggs and the heavier types of protein; and, then, to balance that out i amgoing to not only use a little bit of baking powder but i am also going to use the french method that is often used for soufflã©. so i am going to test thisout. i hope it works! stay tuned. i am going to need about an inchof ginger for this. a lot of people do not peel it, but i am peel it and i am going to finely mince it. this is an optional ingredient in a lot ofdhokla recipes, but i love fresh ginger and since
my daughter kadri is not eating this ido not have to worry about ginger allergies. *dog barking* so i am making it with ginger. i also have a jalapeã±o pepper here. it is not a common pepper in india, but it is what ihad and i like it. they are a bit more mild. the thing about ginger is alwaysremember to slice it across the across the grain, that way it will not come outtough. you notice how it has these larger hairs on it? that way, if i when i minceit, it will be in smaller pieces. there is a chinese way of cut it of cuttingginger: you smash it with your knife to break it up first. but i do notneed to do that here. i want to have a little bits. now for the jalapeã±o.i think i am going to keep the seeds
because these peppers are not very spicy. i would like to have a little spice and my final dish. as you can see, i have separated the eggyolks and the egg whites. these eggs are from pasture-raised, free-rangechickens. there seems to now be "a competition" amongst producers to marketthe happiest chicken eggs around. i think that is a good thing becausethe chicken and egg industry is just terrible. i am willing to spend twiceas much for eggs if they are from happier chickens. the first thing we are going to do is take the egg yolks and whipthem up into peaks.
next we are going to mix our other wetingredients. here we are going to start with the egg yolks - start with the egg yolkshere. make sure we get all of them. that is flavour! - and the skyr. i will just mix thattogether a little bit first, incorporate it, before we get whipping it. i willput a little bit of the salt in - a pinch of salt - and spices at this point. this isthe coriander and the turmeric. the turmeric is to both to give it a bit ofearthy background umami flavour, but also for the the bold yellow colour, as well. no i am going to use the mixerfor this. it actually smells delicious right now!okay, this is the besan, the chickpea
flour. this is superfine chickpeaflour. i thought that might be better and make a more tender final product. so that is what i am using now. i have not measured the amount of water yet. i have twotwo cups of water out and i am just going to mix it in until i have a nice runnysort of pandekager-type of batter. all right, that is a nice smooth batter. i have my vegetable ingredients here and my baking powder. let's fold thattogether. we can actually stir it fairly well, so the baking powder getsincorporated. it is at the next stage we have to be more careful.
we have the two mixtures - two wetmixtures - here. you can see this one is actually bubbling up already, with thebaking powder action. so we better get this in soon. you have to be careful here. justdo this bit by bit. what we are going to be doing is incorporating - lightlyfolding - in the two ingredients together. okay. this thing is called a dhoklasteamer. you will notice it has a base here, so that it can be above the water.then it has three separate trays. i have already greased them with ghee,which is clarified butter. i am just going to fill them up now. all right. let's settle this in so it is completely flat. there we go. okay. then i will get the tower back here.
put it back in. oh! i forgot something. this is something that is optional, but pretty. you can put powdered pepper and/or chili pepper on the on the top to make it to make it look nice. i have got gochugaru here. this is a korean hot pepper. i like gochugaru rather than, let's say, kashmiri mirch or cayenne pepper, just because i find the flavor better and itactually gives it a darker red colour to whatever dish you are using it in. it must have more of the antioxidants, i guess. let's do little patterns or something.i don't know. hmmm. maybe something random on this one here. (i know i put across but ...) there we go. since they look so sunny i thought i would have the basepattern be the the "sun-wheel", the four
quadrant circle. okay. all right. forthis stand, you now just move this arm across and then it holds the stuff like that. next we are going to go to the instant pot. alright. it is time to put everything into the instant pot. we have the remainder of our water.that is 300 milliliters, so it is a little bit more than a cup. (they alwaysrecommend to have at least a cup of liquid in your instant pot.) then the tower goes in.we will seal up our instant pot. *pavlovian beep* nice! i love that sound.we make sure it goes to 'sealing' mode. then we will hit manual. it is at 'high'.we only need ten minutes on this setting. ill we will keep it for ten minutes and then we will let the let the pressure naturally
release for a few minutes after that.then we will do a final quick release and we will have our dhokla-pandekager, in the french-style. something that is done quite often in indian cooking is the "tempering"of spices in an oil before you before you add it to a dish. here i am taking avery generous amount of ghee and melting it in a small pan. what i am going to bedoing is tempering my spices. what that does is it it releases the volatileoils from the spices which carry most of the flavour. it binds them with thelipids in the in the oil, and in that way it creates the maximum amount of flavourfrom the minimum amount of spices. all of the tastes from the spices come out. i am using a ghee here.
sometimes you can use oil. youcan also use bacon fat. one of my other favorite youtube channels -"headbangers kitchen" - does this with bacon! "bacon tadka" or "tarka". the problem ihave is that i did not have any bacon, so i am using ghee. now the spices i am going to be adding are: - i have cumin seed. this is a 'jeera', so it is a cumin seed that isbeen a bit smaller than the stuff you get for european cooking. i also havefennel seeds, which are a bit less common in recipes this dish, but i love them and they are a common flavor in scandinavian cuisine. thenwe have the small indian-style of mustard seeds, called 'rai'. this one inthe middle here, that i am going to be
adding, with these are curry leaves, -this is 'devil's dung' also known as asafoetida or 'hing'. this stuffdoes not smell that great, but it tastes great, once it is cooked. you hearit popping? it does not have to go very long. i am going to turn down the flame. just have to fry for a few minutes. those mustard seeds are popping out like popcorn! what you want is a sort of a golden toasty brown. the trick is to stop cooking it at the right time, before the residual heat in the oil and the pan burn thespices. this is something that is easy to do while you are waiting for your dhokla-pandekager, in the french-style, to cook. there we go. that is probably good. i am just going to turn off the heat.
you see that there is abit of 'smoke' coming off of that? that means the spices are giving off theoils and i do not want all of them to disappear. i have to turn on the fannow. as you can see it has been a few minutessince since we cooked it. it has waited a bit longer that required, as i was working some other things,but what i will do now is open the instant pot. i will turn it off here first andrelease the steam. we will turn it from 'sealing' to 'venting'. there is not verymuch pressure left. while i wait i am just going to have some of my masala chai that i made to go with my dhoklas. danes, of course,would be probably drinking coffee with
their pancakes. they would be eating more of a sweet dish, but the gujarati people would be having their dhoklaswith nice spiced chai. so here we are, opening it. wow! that looks great.all right. se how tough do i feel? maybe, i should get myself a - clot?! take take that out. set that down. i will move this to the side. okay. now which one is the one that opens? there we go. wow. it has shrunk a bit. actually, that is kind of interesting. thetexture looks good. while it is still warm i am going to pour some of this spice mix on.oh, that looks really good! it smells toasty. i like my spiceswell-toasted.
there we go. now is the timefor tasting. i am looking forward to this; interesting experiment. you can see ithere. it has a nice texture. let us how it tastes. mmm. wow! that is fabulous. whoa. it has got a texture a bit like 'bao' -like chinese steamed buns. it does not actually taste very eggy. i amactually surprised. it has the taste of 'chole bhatura' (that chickpea dish with the fried bread). it is just bread, but it has that chickpea taste and it has that nutty taste from thefried and tempered spices. it is not uniformly soft because it has the pieces of ginger and pepper.
it is so good. mmm. they are just amazing. to think that something that is like looks almost like a bread like this has so much protein in it. there is a mild taste of sourness. i think maybe next time when i do it, i might try to use more skyr ormaybe use a yoghurt that was thinner. that is generally what they use in india. that probably raises the sourness, but it would reduce the amount of protein andadd fat. this is really good. so - oh jeez. okay. i am not going to just stand here and eat. you need to make this! dp whatever version of it that you would like. obviously you can change the spices. you now know the techniques that i used here, with the instant pot.
this type of thing you can order on amazon. i will put a link in the description. i actually bought mine at local indian south asian grocery store. however, not all of you may be in a large metropolitan city like i am. if you can, it would be great if yousubscribe to my channel and hit the bell icon, so you got notifications. please yourfriends about this channel. if you think this is a crazy recipe, and you like it,give it a thumbs up! i would love to hear from you down in the comments section. if you make any of the dishes from heathen hearth please send me an email and a picture.i am going to put together a reel of
all of the recipes that people have done.i am going to put up on the screen a playlist of previous recipes that i havedone. so, please check those out. remember, you can always find me onsocial media. the links are all down below in the description. until, nexttime. keep cooking.