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Delectable Dhokla

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Delectable Dhokla

 This is a Gujarati snack that resembles a lemon cake (to the uninitiated), but is made of rice and lentils. My best memories of dhoklas are from the neighboring Nathu’s Sweet Shop, in Bengali Market ( New Delhi).

Delectable Dhokla

Every time I would travel or visit friends or relatives, I made sure that we packed some dhoklas and raogullas from Nathu’s- the ultimate destination for all things sweet and spicy. Do try their tangy chaat (street food) and mithai (sweets) or their signature dhoklas when you are in New Delhi next!

Okay, now coming to dhoklas, these can be made two ways, one traditional that’s a bit time consuming as it requires a lot of soaking/fermentation time, but it is worth the effort. The other is an instant method, where you can substitute semolina/farina/sooji for making dhoklas. The process is easy and yields equally wonderful results. Here I give you recipes for both the versions.

Ingredients:

2 cups rice

¾ cup urad dal

(Soak rice and dal overnight)

1 cup besan/gram flour

2 tb sp yogurt

Salt to taste (approx 2 tsp)

1 inch piece ginger

6-7 green chillies

1 tsp baking powder

(Mix and grind with batter and leave to ferment)

½ tp turmeric

¼ tsp eno fruit salt

Pinch baking soda

(To be added just before steaming)

Dhokla

Method:

Mix in a bowl about 4  ladles of batter, add in turmeric and eno salt, and mix really well, till batter foams up. Pour into a greased pan.

Steam for about 15 minutes.

Invert the pan on a cutting board.

Cut into diamond/square shapes.

Seasoning:

Heat 2 tbsp oil in a pan, add 1 tsp mustard seeds, 5- 6 curry leaves, 6-8 slitted green chillies, pinch heeng/asafoetida, ½ cup water, ½ tsp salt, 1tsp sugar and lemon juice.

Stir in gently the dhokla pieces.

Garnishing:

Sprinkle chopped coriander/cilantro and grated coconut.

Serve with green coriander/mint chutney.

Instant Sooji/ Semolina Dhokla

Ingredients:

2 cups sooji / semolina

2 tbs sp oil

1 tsp finely grated ginger

2 green chilies chopped fine

1 tsp salt

1 cup yogurt

1 cup water

½ tsp haldi/turmeric powder

2 tsp eno salt

Method:

Add sooji, oil, yogurt, water, salt, chilies, turmeric powder and ginger. Mix well.

Let batter stand for 20 minutes.

Add eno fruit salt to the batter and whisk well.

Pour batter immediately into a greased pan.

Steam for about 15 minutes.

Cut into diamond shapes.

Seasoning:

Heat 2 tbsp oil in a pan, add 1 tsp mustard seeds, 5- 6 curry leaves, 6-8 slitted green chilies, pinch heeng/asafoetida, ½ cup water, ½ tsp salt, 1 tsp sugar and lemon juice according to your taste.

Stir in gently the dhokla pieces. Or alternately, the seasoning can be poured on the dhoklas placed on a chopping board (inverted like a cake) and then cut it into pieces.

Garnishing:

Sprinkle some chopped coriander/cilantro leaves and grated coconut.

Serve with green coriander/mint chutney.

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About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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