Indian cuisine is so diverse that you will be surprised as you go from state to state. I especially love Gujarati cuisine which is slightly sweeter than the other states of India. It offers a variety of vegetarian dishes, each with its unique cooking style, different kinds of pickles, chutneys and foods that are always high on nutritional value. One of my favourite Gujarati dishes is the dhokla. They are great any time of the day and top the health charts in nutritional value. This recipe will get you hooked to these treats!
- Prep time – 2 hours
- Cook time – 20 minutes
- Gram flour / Besan (Sieved) – 2 cups
- Yogurt (Whisked) – 1 cup
- Salt – 1 tsp
- Turmeric powder – 1/2 tsp
- Green chilli-Ginger paste – 1 tsp
- Combine ginger and green chillies with some water and blend in a mixer to a fine paste
- Oil – 2 tbsp
- Lemon juice – 1 tbsp
- Soda bicarbonate – 1 tsp
- Mustard seeds – 1 tsp
- Coconut scraped – 1/2 cup
- Coriander for garnish – 1 tbsp
- Add the gram flour to a bowl. Then add yogurt and approximately one cup of warm water and mix. Mix till there are no lumps.
- Add salt and mix
- Set aside and for four hours. When the mixture has fermented, add turmeric powder and the green chilli-ginger paste (Look at note above to learn how to prepare this).
- Meanwhile prepare your steamer and grease a non stick tray (3 inch deep)
- In an another bowl take add lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the gram flour batter and whisk until well combined. Pour the batter into the greased tray and place it in the steamer
- Steam for ten minutes. Take the dish out of the steamer and allow it to cool
- Cut the dhokla into square cubes and set onto a plate
- Heat the remaining oil in a small pan. Add the mustard seeds, when the seeds crackle, remove and pour over the dhoklas.
- Garnish with chopped coriander leaves and the scraped coconut. Enjoy 🙂