Dhokla
Dhokla is a steamed savory cake made from fermented rice and chickpea flour batter, seasoned with spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chickpea Flour (also known as besan) | 250 | Grams |
| Rice Flour (fine ground) | 100 | Grams |
| Yogurt (whole milk based, whisked) | 250 | Grams |
| Water (room temperature) | 200 | Milliliters |
| Ginger (grated) | 1 | Tbsp |
| Green Chili (finely chopped) | 2 | Count |
| Turmeric Powder | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Baking Soda | 1 | Tsp |
| Mustard Seeds | 1 | Tsp |
| Sesame Seeds | 1 | Tbsp |
| Curry Leaves (fresh) | 10 | Count |
| Coriander Leaves (chopped) | 2 | Tbsp |
| Oil (vegetable or canola) | 2 | Tbsp |
Instructions
- In a large bowl, mix chickpea flour, rice flour, yogurt, and water to form a smooth batter. Cover and let it ferment for 4-5 hours.
- After fermentation, add grated ginger, chopped green chili, turmeric powder, and salt to the batter. Mix well.
- Grease a steaming tray or a deep dish. Add baking soda to the batter and mix quickly. Pour the batter into the greased tray.
- Steam the batter in a steamer for about 15-20 minutes or until a toothpick inserted comes out clean.
- In a small pan, heat oil and add mustard seeds. Once they splutter, add sesame seeds and curry leaves. Pour this tempering over the steamed dhokla.
- Garnish the dhokla with chopped coriander leaves. Cut into squares and serve warm.
Prep
- Ferment the batter for 4-5 hours before cooking.
Kitchen equipment
SteamerSteaming Tray