Dhokla is a traditional Indian snack made from fermented chickpea flour batter.
Ingredients:
1 cup chickpea flour (besan)
1/2 cup sour curd
1/4 cup water
1 tsp sugar
1/2 tsp salt
1 tsp green chili-ginger paste
1 tsp Eno fruit salt or baking soda
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafoetida
1 tsp sesame seeds
2 tbsp chopped coriander leaves
2 tbsp grated fresh coconut (optional)
Instructions:
In a bowl, mix together the chickpea flour, sour curd, water, sugar, salt, green chili-ginger paste, and mix well to make a smooth batter. Cover and set aside for about 8-10 hours to ferment.
Grease a round plate or thali and keep it ready.
In a small pan, heat oil, add mustard seeds, cumin seeds, asafoetida, and sesame seeds. When the seeds start to crackle, turn off the heat and add the tempering to the batter.
Mix well and add eno fruit salt or baking soda, and mix well.
Pour the batter into the greased plate or thali, and smooth the surface.
Steam the dhokla in a steamer or in a pressure cooker (without the whistle) for about 10-12 minutes or until a toothpick inserted into the center comes out clean.
Once steamed, remove the dhokla from the steamer or cooker and let it cool.
Cut the dhokla into small squares and garnish with coriander leaves, grated fresh coconut, if desired.
Serve the dhokla with chutney or tamarind date chutney.
Note:
You can also add some semolina or rice flour to the batter for added texture, and also you can add some fruit salt or baking soda for the fermentation process.
