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Dhokla is a traditional Gujarati snack. Chef Ajay Chopra shares the recipe for this savoury snack.
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Ingredients
For the batter
1 cup chana dal
½ cup rice
¼ tsp fenugreek seeds
1 green chilli
1 inch ginger
¼ tsp turmeric powder
a pinch of asafoetida
3 tsp curd
salt to taste
For tempering
1 tsp peanut oil
¼ tsp mustard seeds
¼ tsp cumin seeds
7-8 curry leaves
2 slit green chillies
¼ cup water
2 tsp sesame seeds
a pinch of asafoetida
½ tsp salt
½ tsp sugar
½ tsp lemon
For Garnish
2 tsp chopped corinader
PREPARATION
- In a bowl take chana dal, and rice, cover it and soak for about 4 to 5 hours then drain all the water.
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- Add soaked dal, rice, ¼ tsp fenugreek seeds in a grinder jar. Also add green chilli, ginger (chopped). The batter should not be ground into a paste, it should have a grainy texture and the consistency should be thick.
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- Take the batter in a bowl or pan. Add ¼ tsp turmeric powder, 1 pinch asafoetida, 3 tsp curd. Mix it very well and cover the paste and let the batter ferment for 8 to 9 hours.
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- After fermentation add water and salt as required.
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- Next step, grease a pan with some oil on the base as well as the sides. And then in a large pot or steamer, take 2.5 cups water, place a stand inside. Keep the pot or the steamer on a medium-low to medium flame and let the water come to boil.
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- Pour the batter into the greased pan. Place the pan on the stand inside the large pot or steamer. Cover it with a lid and steam the batter on a medium flame for 10 to 12 minutes or more.
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- After 12 mins with a skewer or toothpick poke the dhokla in between and make sure the toothpick comes out clean.
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- For tempering, heat 1 tsp oil in a small pan or tadka pan. Add ½ tsp mustard seeds and let the mustard seeds crackle, then add curry leaves, cumin, asafoetida, green chilli and then use ¼ cup water, sesame seeds, salt and sugar.
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- Pour the tempering over the dhokla. Garnish with coriander and squeezed lemon. Serve it with condiments of your choice.
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