Dhokla savoury sponge cake from the Indian state - Gujarat

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:

Dhokla

Dhokla - savoury sponge cake

Course : Breakfast (Main course)

Cuisine : Indian

Prep time : 15 minutes

Process time : 15 minutes

Total time : 30 minutes

Ingredients:

• 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

Instructions:

1. In a bowl, sieve Bengal gram flour without any lumps

2. Add salt and turmeric and mix the flour and set aside

3. In other bowl, add curd, water, green chili paste, half lemon juice, oil, salt and sugar, mix well until all combine well

4. Now pour the mixed curd to the gram flour and mix well

5. Add baking soda to the mixed batter and whisk well

6. In a greased baking pan, pour the batter, steam it for 20 minutes

7. Once steamed, cool down and remove from the pan, keep aside

8. 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

9. Pour this tadka on baked dhokla and serve

Pictorial :

Bengal gram

salt

turmeric powder

mix

curd

water

salt

sugar

green chili paste

lemon juice

oil

mix again

pour curd mixture into gram flour

mix

keep mixing until light batter

baking soda

whisk whisk

into greased baking mould

ready to steam

steam for 20 min

cool down

for tadka, oil

mustard seeds

curry leaves

green chili

sugar

salt

lemon juice

water

demold dhokla

pour the tadka on top

serve!

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