With roots in Gujarat, India, Dhokla is a vegetarian savoury “cake” and can be found in Northern Indian restaurants in Malaysia.
Typically served during breakfast, it can also be served as a snack and is often accompanied with a side of chutney.
Here’s a tasty, healthy and nutritious recipe, that pairs Dhokla with a fresh green chutney that’s easy to make and requires no actual cooking.
- 1 1/2 cups gram, besan or chickpea flour
- 2 tbsp semolina flour
- ¼ tsp turmeric powder
- 1 tsp ginger paste
- ½ tsp citric acid
- 1 1/4c water
- 1 tbsp baking powder dissolved in water above
- 2 ½ tsp Eno
- 3 tsp sugar
- 1 tsp salt
For the seasoning:
- 2 tbsp cooking oil
- 1 tsp mustard seeds
- ½ tsp sesame seeds
- 4-5 curry leaves
- 2 dried chilies
- Sift the gram, besan or chickpea flour and semolina flour together.
- Add in the rest of the ingredients, excluding Eno, to the flour and stir well until it reaches a pouring consistency.
- Add the Eno and stir it through the batter.
- Pour the batter into a round 23cm (9”) cake pan.
- Steam the mixture for about 10 to 15 minutes until it achieves a cake-like consistency, or until a toothpick inserted into the cake comes out clean.
- While the batter is steaming, heat the oil for the seasoning. Add in mustard and sesame seeds, curry leaves and dried chilli and fry until fragrant.
- Once the Dhokla is ready, pour the seasoning over the Dhokla.
- To serve, cut the Dhokla into cubes and serve with a side of chutney.
- 1 big bunch coriander leaves
- 1 green chilli
- 1 garlic
- 2.5cm (1″) ginger
- ½ tsp salt
- 1 tsp whole cumin seeds
- ¼ cup water
- 1 tbsp lemon juice
- 1/2 cup roasted peanuts
- Add all the ingredients into a handheld blender and blend till smooth. That’s it!
- Finally, pour a generous helping next to the Dhokla and serve.
As an additional topping, feel free to sprinkle desiccated coconut over the Dhokla. Yum!
This article first appeared in butterkicap.com
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