Dhokla is by far my most favourite street food snack that I came across in India. It originates from the Indian state Gujarat, it's a spongy mildly tangy-sweet savoury cake made from fermented chickpea batter usually accompanied by green and tamarind chutney. There are a few different varieties, I fell in love with paneer dhokla, a sandwich dhokla layered with chutney and paneer. So amazing!!!
Ingredients
For Batter:
1.5
cups besan/gram flour
3
tsp ginger-green chilies paste, 1 inch ginger + 1 or 2 green chilies crushed in
a mortar-pestle
2 to
3 pinches of turmeric powder
a generous pinch of baking soda
1
tsp salt or as required
1
tsp lemon juice
1/2 cup of your choice of yogurt (I used plain Tamar Valley yogurt)
1/2 cup of your choice of yogurt (I used plain Tamar Valley yogurt)
1/2 cup water or add as required- the amount of water required depends on the
quality of gram flour, so add as required to make a thick yet flowing batter.
For Tempering:
1 tbsp coconut oil
⅓ cup water
2 tsp sugar
2 tsp sugar
1 tsp mustard seeds
1 tsp lemon juice
For Garnish:
2 tbsp chopped coriander
2 tbsp grated coconut
Method
Preparing the
Batter:
Whisk all the dry ingredients of the dhokla well. Add in the grated or paste ginger and chilli and mix.
In another bowl, whisk the yogurt, water to remove lumps and combine well.
Add the yogurt mix into the dry ingredients and
mix/whisk to form a lump free flowy, not too watery, batter.
Add the pinch of baking soda into the dhokla batter
when ready to steam, mix well.
Immediately pour the batter into a greased baking pan and steam it in any way you find comfortable.
As I didn't have a steamer I made a water bath and placed the dhokla pan inside and cooked in the oven for about 30 minutes or until a tooth pick from the centre came out clean.
Use a knife loosen the edges, then cut the dhokla into squares or rectangles.
Tempering:
Heat oil in a small pan on medium heat.
When hot add the mustard seeds and wait for them to sputter.
In a bowl, mix the lemon juice, water and sugar and add this carefully to the pan.
Mix well and turn heat off. Pour this over evenly the cut dhokla.
Garnish with coconut and coriander. Serve, with sweet tamarind date chutney or green cilantro mint chutney or yoghurt.
Enjoy!!!
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Enjoy!!!
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