Dhokla is a vegetarian food item that originates from the Indian state of Gujarat.
Ingredients for Dhokla
2 cups – Chickpea flower/Besan
1 cup – Yoghurt
1 1/2 tsp – Salt
1 tsp – Sugar (optional)
1 tbsp – Coriander (chopped)
1 – Green Chilli (chopped)
1 tsp – Baking soda
1/2 tsp – Oil for greasing
For tempering
1 1/2 tsp – Oil
1 tsp – Mustard seeds
1/4 tsp – Hing / Asafoetida
1 tbsp – Coriander (chopped)
1 tbsp – Coconut (grated)
Method
* In a bowl, add besan and yoghurt and mix well.
* Add water as required until the batter is smooth. Mix well, cover the bowl and keep it aside for 4-5 hours for fermentation.
* After the batter has fermented, add salt, sugar, coriander, green chilli and mix well. If the batter is too thick, water can be added to bring to a smooth consistency.
* Grease a 6 inch square tin with oil and keep aside. Also boil water in a steamer.
* Add the baking soda to the batter, mix gently.
* Pour the batter into the tin and transfer the tin to the steamer. Steam on medium flame for 20 minutes.
* Test the dhokla with a toothpick — if it comes out clean, it is done.
* Cool to room temperature.
* Cut the dhokla, ensuring you cut from the sides of the tin, and place on a plate.
* For the dhokla tempering, add oil in a tadka pan and add mustard seeds once the oil is hot.
* Once they pop, add asafoetida and switch off the flame.
* Pour the tadka on top of the dhokla.
* Garnish with coriander, coconut and cut into squares and serve.
