Dhokla

Dhokla is a Gujarati speciality – a savoury that’s made in almost every Gujju household. Traditionally,Dhokla is made from a fermented batter made of ground urad dal, cream of rice, chickpea flour, salt, spices and baking soda. This batter is steamed in pie-like plates and cut into diamond shapes. Dhokla taste like a spicy and softer version of cornbread. They are commonly served with coriander chutney and garnished with grated coconut and chopped coriander.

I make three varieties-one with besan,other with sooji and another with moong dal.

Here goes my version of dhokla with Besan.

Ingredients

For Dhokla:

1 cup chickpea flour/besan

1/2 cup plain yogurt

1 tsp tumeric

1/2 tsp asafoetida

2 tbsp ginger-garlic- green chili paste

2 tbsp lemon juice

1 tbsp Eno fruit salt

warm water

salt

For Tadka:

1 tbsp oil

1 tbsp mustard seeds

pinch of asafoetida

1 tsp sesame seeds(optional)

5-6 Curry leaves(optional)
1/4 cup water
2 tbsp sugar
2 tbsp lemon juice
1/8 tsp salt

4 tbsp finely chopped cilantro for garnishing

Method:

• Mix yogurt,salt,turmeric,asafoteida,ginger- garlic-chili paste in a bowl.Now add the chickpea flour and warm water enough to make a smooth paste.Keep aside.
• Meanwhile set up the steamer.You could use a large pot with a tight lid as a steamer.Use a inverted steel bowl as a stand.Grease a deep thali or a pressure cooker container.
• To the dhokla batter, add Eno and lemon juice mix and pour in the greased thali.
• Steam for 15 mins or until toothpick comes out clean.Cook uncover for 3-4 mins.After 10 mins, cut in desired shape.
• For tadka -heat oil,add mustard seeds,asafotieda,sesame seeds and curry leaves.Once they splutter lower the heat.Add water,sugar,salt and let it come to a boil.Simmer for 3-4 mins.Turn off the heat,add the lemon juice.Mix and pour evenly on the dhokla. Let sit for 5 mins before serving.