Steamed Dhokla

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   In a large bowl, combine the chickpea flour, semolina, dairy-free yogurt, water, grated ginger, minced green chili, turmeric powder, and salt.

   Oko 2 min

2. 2

   Whisk the mixture until it forms a smooth, lump-free batter. It should be of pouring consistency, similar to pancake batter.

   Oko 3 min

   Napomena kuhara: Add a little more water if the batter is too thick.

3. 3

   Cover the bowl with a lid or plastic wrap and let it ferment in a warm place for at least 2 hours, or up to 6 hours.

   Oko 2 h

   Napomena kuhara: Fermentation helps develop the classic dhokla texture and flavor. In colder climates, place the bowl in a slightly warm oven (turned off).

4. 4

   Grease a 8-inch round or square steaming pan with oil.

   Oko 1 min

5. 5

   Prepare your steamer by adding water to the bottom and bringing it to a boil.

   Oko 5 min

   Napomena kuhara: Ensure the water level is below the steaming plate.

6. 6

   Just before steaming, add the fruit salt to the fermented batter and gently mix it in until frothy. Do not overmix, as this will deflate the batter.

   Oko 1 min

   Napomena kuhara: The fruit salt (Eno) is crucial for the spongy texture. Work quickly after adding it.

7. 7

   Immediately pour the batter into the greased pan.

8. 8

   Carefully place the pan into the preheated steamer.

9. 9

   Cover the steamer and cook on medium-high heat for 15-20 minutes, or until a knife inserted into the center comes out clean.

   Oko 20 min

   Napomena kuhara: Avoid opening the steamer lid during the first 10 minutes of cooking.

10. 10

    Remove the dhokla from the steamer and let it cool in the pan for 5 minutes.

    Oko 5 min

11. 11

    Invert the dhokla onto a cutting board and cut it into desired shapes (squares or diamonds).

    Oko 2 min

12. 12

    For the tempering, heat the tempering oil in a small pan over medium heat.

    Oko 1 min

13. 13

    Add the mustard seeds and let them splutter.

    Oko 1 min

    Napomena kuhara: Cover the pan if needed to prevent seeds from flying out.

14. 14

    Add the curry leaves and slit green chilies and sauté for 30 seconds until fragrant.

    Oko 1 min

15. 15

    Carefully add the water, sugar, and lemon juice to the tempering pan. Bring the mixture to a quick boil and then turn off the heat.

    Oko 1 min

16. 16

    Pour the hot tempering mixture evenly over the cut dhokla pieces.

    Oko 1 min

    Napomena kuhara: Ensure every piece gets some of the tempering for maximum flavor.

17. 17

    Garnish with fresh chopped cilantro and grated coconut, if using.

    Oko 1 min

18. 18

    Serve warm with green chutney or tamarind chutney.