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Dhokla - Gujarati Snack - Steamed Savory Gram flour/Semolina Cake
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| Prep time 3 hours Cook time 20 mins Total time 3 hours 20 mins Author: Thasneen Cuisine: Indian Serves: Makes 8 inch pan | |
| Gram flour, besan or Chick peas flour- 1 cup | |
| Semolina or sooji rava, ½ cup | |
| Yogurt, thick- 1½ cups | |
| ½ cup | Water |
| Salt- to taste | |
| 1 | Green chili |
| Ginger, chopped- 1 inch slice | |
| ¼ tsp | Turmeric powder |
| ½ tbsp | Lemon juice |
| ½ tsp | Baking soda |
| For making tempering | |
| 2 tbsp | Oil |
| ½ tbsp | Mustard seeds |
| Curry leaves- 2 sprigs | |
| Green chilies, chopped- 3 | |
In a large bowl, combine gram flour, semolina, yogurt, water and salt using a whisk to a smooth and slightly flowing batter.
I used thick yogurt so had to use ½ cup water to make the right constituency batter.
The batter should not be too thick nor too watery.
Let the batter ferment for 2 to 3 hours.
Grind the green chili and ginger together to a smooth paste.
After 3 hours, add turmeric powder, lemon juice and green chili/ginger paste to the fermented batter, combine well.
Add the baking soda, combine well. After adding baking soda cook it immediately.
Grease a 8 inch cake pan with non-stick cooking spray, pour the batter into the pan.
Add some water into a large cooking pan, place the pan over medium heat and let the water come to a slight boil.
Place the cake pan over the boiling water, cover the cooking pan with its lid and cook for 15 minutes or until a fork inserted into the center comes out clean.
Make sure when the cake pan is placed into the water, the water doesn't get into the pan, so don't add too much water.
After the dhokla has cooked, gently remove the pan from the water and allow it to cool down.
After it has cooled down, cover the cake pan with a large plate and flip it over, dhokla would fall onto the plate.
Place a frying pan over medium heat, add oil let the oil turn hot.
Add mustard seeds, let it splutter.
Add curry leaves and green chilies, saute for a couple of minutes.
Remove the pan from the heat and pour the tempering over the dhokla, spread it evenly.
Using a sharp knife, cut the dhokla into square or desired shapes.
Serve along with mint chutney or cilantro chutney.
Source: http://www.thasneen.com/cooking/dhokla-gujarati-snack-steamed-savory-gram-floursemolina-cake/
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