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.
1 cup chickpea flour/besan
1/2 cup plain yogurt
1/2 tsp asafoetida
2 tbsp ginger-garlic- green chilli paste
2 tbsp lemon juice
1tbsp eno fruit salt
1 tbsp oil
1 tbsp mustard seeds
pinch of asafoetida
1tsp sesame seeds(optional)
2-3 Curry leaves(optional)
1 tbsp simple syrup(add 1tsp sugar in a tbsp of water.Mix well)
Cilantro for garnishing
Mix yogurt,salt,turmeric,asafoteida,ginger- garlic-chilli 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 20-25 mins or until toothpick comes out clean.Cook uncover for 3-4 mins.When cooled unmold,cut in desired shape.For tadka heat oil,add mustard seeds,asafotieda,sesame seeds and curry leaves.
Once they splutter turn off the heat.When tadka gets warm mix in the simple syrup and pour the mixture uniformly on the dhokla.Garnish with cilantro.Serve hot.