Dhokla is a Gujarati snack that is made with black gram. It is not to be confused with Khaman, a variant made from Besan (Chickpea flour). It is eaten as a side dish with the main meal and is usually tangy and slightly sweet in taste.
- 1 cup of rice
- 1/4 cup of black gram skinless (urad dal)
- 1/4 cup of yogurt
- 1 1/2 cup of warm water
- Salt to taste
- 1 one-inch piece ginger
- 4 green chillies
- 1/2 tsp of soda bi-carbonate (baking soda)
- 1 tbsp of lemon juice
- 2 tbsp of oil
- 2 tbsp of coriander leaves
- 1/2 tsp Cumin seeds (Jeera)
- 1/2 tsp Mustard seeds ( Rai / sarson)
- A pinch Asafoetida (Hing)
- 1 Red chilli, broken into pieces
- 2 tsp Oil (clarified butter)
- Roast the rice and the dal on medium heat for four to five minutes.
- Allow it to cool and then grind into a semi-coarse powder.
- Put the powder in a bowl. Add yoghurt (little sour) and warm water into the bowl.
- Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.
- Add salt and let it ferment for eight to ten hours.
- Make a paste of ginger and green chillies.
- Once fermented, mix the ginger, green chilli paste with the batter.
- Grease the dhokla platter or a thali.
- Boil water in the steamer/boiler.
- Pour half of the batter in another vessel.
- In a small bowl, add one-fourth-tspn soda bi-carbonate, half tspn oil and half tspn lemon juice. #Add this to the batter and mix well.
- Repeat this for the remaining batter just before putting it in the steamer.
- Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. #Check with a knife. If the knife comes out clean, it is cooked.
- Sprinkle some finely chopped coriander leaves and serve hot with green Chutney.
Notes and variations
- This is NOT Khaman. Khaman is a variation of Dhokla but made with Besan or Chickpea flour. It is fluffy while Dhokla is flat.