Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse, but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans.
Dukkia, a pulse-based precursor of dhokla, is mentioned in a Jain text dated to 1066 CE. The earliest extant work to mention the word "dhokla" is the Gujarati Varanaka Samuchaya.
Khaman is similar but made from chickpea flour without rice. It is generally lighter in colour and softer than dhokla.
This simple Dhokla savoury sponge cake is quick and can be done with kids as a simple cooking.
LETS GET COOKING:
Course : Breakfast (Main course)
Cuisine : Indian
Prep time : 15 minutes
Process time : 15 minutes
Total time : 30 minutes
Gram flour - 1 cup
Curd - 1/2 cup
Green chili - 2
Curry leaves - 1 string
Lemon - 1
Green chili paste - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Sugar - 2 tsp
Baking powder - 1 tsp
Salt - 1 tsp
Oil - 1/2 tsp
Water - 1 glass
In a bowl, sieve Bengal gram flour without any lumps
Add salt and turmeric and mix the flour and set aside
In other bowl, add curd, water, green chili paste, half lemon juice, oil, salt and sugar, mix well until all combine well
Now pour the mixed curd to the gram flour and mix well
Add baking soda to the mixed batter and whisk well
In a greased baking pan, pour the batter, steam it for 20 minutes
Once steamed, cool down and remove from the pan, keep aside
For tadka, add oil in a small pan, mustard seeds, allow it to crackle, curry leaves, green chili, sauté, then add sugar, salt and half lemon juice, then 1/2 glass of water and mix well
Pour this tadka on baked dhokla and serve
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