Dhokla is a nutritious, steamed vegetarian gram flour snack from Gujarat in Western India, but it is popular all over the country. It is sometimes served at breakfast like coffee cake, often with tamarind and mint-coriander chutneys. Some prefer to make sandwiches of it with chutney in between two slices of Dhokla.
- 1 bag/500 g. Bengal gram flour ( Besan)
- 1 1/2 cup sour yogurt
- 1 tsp. ginger paste
- 1 tsp. green chili paste (add more if you like it spicier)
- 2 tbsp. sugar
- 1/2 tsp. turmeric powder
- 1 tsp. lime or lemon juice
- 2 tbsp. fruit salt or baking soda
- Salt to taste
- For tempering: 2 tbsp. vegetable or canola or sunflower cooking oil
- 1 tsp. black mustard seeds
- 1 tsp. sesame seeds
- 6 to 8 curry leaves
- 2 green chilies slit lengthwise
- 1/2 cup warm water
- For garnish: 1/2 cup finely chopped fresh coriander leaves
Sieve the gram flour. Mix it with the yogurt and keep aside for 2 hours.
Divide the batter into three equal portions.
Prepare the steamer and grease a square or rectangular pan to steam the Dhokla in.
Divide the fruit salt/baking soda into three equal portions and add one portion to a portion of the batter. Mix well. Pour this batter into the greased dish and put it into the steamer.
Cook till done - when you touch the surface of the Dhokla your fingers should come away clean.
Repeat with the remaining batter, adding the fruit salt/ baking soda to each batch of batter just before steaming.
Allow the steamed dhokla to cool slightly and cut into 2-inch squares.
To temper, heat the oil in a wide, thick-bottomed pan and add the curry leaves, mustard and sesame seeds and green chilies. Fry till the seeds stop sputtering. Pour these into the warm water. Sprinkle this mixture all over the prepared dhokla. Keep aside for 10 minutes.
Garnish with the chopped coriander and serve with tamarind chutney and mint-coriander chutney.