Dhokla is a snack typical from the region of Gujarat and are small diamond shaped spongy, steamed cakes made from semolina and chickpea flour, which is very tasty and slightly spicy. They are served at breakfast or during the day, accompanied by a cup of tea. The potentially health conscious character of this dish is negated by the amount of oil used to fry the spices and seeds.
Khaman Dhokla are the ones you see are squares made from a soft cake chickpeas. It is an Indian recipe. They are great when I put them on the table are selling fast! India is a home to some of the most popular, delicious and amazing street food from around the world.In India you can discover new and interesting street foods and sellers in every streets of India. Indian cuisine has always been in the mind of every traveler and millions of people from U.S., UK, Canada, Germany, France, Russia, China, Thailand, Italy, Dubai, Pakistan, etc., go to India to taste and see his great food, interesting cultures and culinary skills of the expert street food Masters.
Prep Time: 30 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings
Nutrition facts per 100 gms: 380 calories, 6 grams fat
2 cups bengal gram flour besan
1 cup yoghurt
1 tsp ginger paste
1 tsp green chilli paste
2 tsp sugar
1 tsp turmeric powder
1 tsp lime juice
2 tsp baking soda
2 tbsp vegetable oil
1 tsp black mustard seeds
1 tsp black pepper
1 tsp sesame seeds
5 curry leaves
2 green chillies
1 cup coriander leaves
Salt to taste
Sieve the gram flour. Mix it with the yoghurt, ginger and green chilli pastes, turmeric powder, salt to taste, 1 tsp oil, lime juice and sugar and warm water to make a batter of pouring consistency. Mix well. Divide the batter into 3 equal portions. Keep aside to ferment for 10 hours.
Prepare the steamer and grease a pan to steam the dhokla in. Divide the baking soda into 3 equal portions and add one portion to the batter and 2 tsp of water. When the bubbles form, mix well.
Pour this batter into the greased dish and put it into the steamer. Sprinkle black pepper powder evenly over it. Steam in a steamer for 10 minutes or till the dhoklas are cooked.
Repeat with the remaining batter, adding the baking soda to each batch of batter just before steaming. Allow the steamed Dhokla to cool slightly and cut into diamond shaped equal pieces.
To temper, heat the oil in a wide pan and add the curry leaves, mustard and sesame seeds and green chillies. Fry till the seeds stop spluttering. 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.
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