This recipe is quick easy to make. Preparing time is 10 minutes and cooking time 20 to 25 minutes. It is very tasty and often eaten as a snack with savoury thin sev. It is a Gujarati dish. It can be eaten hot or cold and taken on a picnic. After cooked it can be stored in a fridge up to a week.
- Course Semolina - 1 Cup
- Gram Flour - 1/2 Cup
- Yougurt - 1 Cup
- Water - As required
- Salt - To Taste
- Ginger garlic paste - 1/2 tsp each
- Green chillie paste - 1 tsp or as rquired
- Oil - 11/2 tbls
- baking soda - 3/4 tsp
- Turmeric Powder - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Sesame seeds - 1/2 tsp
- Curry Leaves - Hand full
- Coriander Leaves - Hand full
- Asafoetida (hing) - Pinch
- 2-3 green chilies split
In a bowl mix the semolina and gram flour, add yogurt, ginger garlic paste, green chilli paste, salt, turmeric powder and mix well. Add a little water. The mixture should not be runny, it should be a consistency of thick batter. Leave the batter mix for 10 to 15 minutes. Meanwhile prepare a steamer. You can use a large pot, add water and boil. Make sure there is enough water, and that the water is not boiling over the tray. Lay a metal small bowl upside down. Take a non stick plate; you can use a cake tray. Take a little oil and spread the tray with your fingers. Stand the tray on the upside down metal bowl.
The batter mixture should be ready soaked all the water and yogurt. If the batter is still too thick add a little water. Add the baking soda and mix well until you see the batter is foaming froth. Drop the mixture in the tray and cover the pot and cook for ten. After ten minutes check if the dhokla is done by inserting a knife in the centre and and around the plate. The knife should be clean, this is when the dhokla is done, notice that the batter mixture has doubled in size. If the knife is not clean cook for further 5 minutes.
Take the tray out and let it cool.
Tempering adds an extra flavour to any dish such as Dokhla by using sesame seeds, mustard seeds, coriander leaves and refined oil.
In a small pan heat 2 table spoons of oil. Add mustard seeds, sesame seeds, hing and let is crackle. Make sure the oil is not too hot as the seeds will splutter. Turn off the heat and put in the chillies and curry leaves. When cooled put 1/2 a cup of warm water.
When the Dhokla dish is cooled down make a cut into inch wide strip and then cut into square shaped. Put the tempering mixture around the plate. Finally sprinkle it with coriander leaves and serve. This can be eaten hot or cold.
Dhokla is a Gujarati dish very popular in Gujarat state of India. It can be made from various flours. This particular recipe is made from course semolina with added chick pea flour. It can also be made only with chickpea flour too. It is a very tasty and easy dish to make. It can be eaten as a snack anytime of the day. It is also served at weddings as part of the wedding food. Often it is eaten with various chutneys; e.g. coriander green chutney, chilli sauce, crushed roasted black chana dal with green chillies. It can also be eaten with savoury sev (Thinly fried fries made from chick pea flour paste). It resembles in a form of a cake but savoury.