Dhokla/Steamed gram flour cake:
Made from scratch. I wonder how the gujaratis made it before we had Sodium BiCarbonate(NaHCO3)
My Mom gave me this recipe after tempting me with her Dokhlas over Skype. Well, yea she does that when we chat and she’s having her breakfast :)
So I made up my mind to use the last of the besan I had and make some yummy Dokhla. I used low fat yogurt so I think I can call this a healthy Dokhla dish.
What you will need:
Besan/Gram Flour - 1 Cup
Curd - use low fat yogurt - 1/2 Cup
Oil - 1 Tbspn
Turmeric - 1/2 tspn
Sodium Bi Carbonate - 1/2 Tspn***
Oil - 1 Tspn
Mustard - 1/2 Tspn
Ginger - finely chopped 1/2 Tspn
Chilli - finely chopped 1/4 Tspn
Oil to grease the baking dish
In a big glass bowl add gram flour(besan), curd and water. Mix well to make a smooth batter. The batter should be similar to that of a cake batter. Add turmeric and salt and keep aside. Most recipes let you make this instantly but I kept this mixture overnight.
Prepare the steamer/cooker by filling it with water and letting it come to a boil. Meanwhile grease a baking dish/steel dish and keep aside.
Now mix Sodium bi Carbonate/Baking soda oil and lemon juice and immediately add this to the gram flour mixture. The mixture will start frothing thanks to the baking soda and lime mixture. Pour it into the baking dish upto 1” or 2” maximum and steam for about 10-15 minutes. Mine took 15 minutes and keep checking just the way you check a cake. Use a tooth pick and pass it through and it should come clean if its done right!
Heat oil in a small pan and add mustard seeds, ginger and chili allow to splutter. We call this tadka. Pour over the cake and serve hot with mint chutney. The dokhla I’ve had outside has always been spongy and a little wet which made me wonder if people sprinkled it with water. The wet part made sense because it allowed for the dokhla to pass your food pipe easily because when you eat this cake dry, it feels heavy and it also makes you feel thirsty. Another thing to do is drink a lot of water as you eat it ;) I’ve loved this recipe forever now.
As a kid Mom and I used to visit her Gujarati friend, Vasant Aunty pretty often. Each time it was a treat and Vasant Aunty used to make Dokhlas with different types of healthy flours(jowar/bajra). Gujaratis are known for their snacks and sweets and this aunty always seemed to have stuff in her pantry - sweet pickles, sour pickles, papads, sweets, hots and what not… I’ll always have awesome memories of visits to her place…
P.S: My entry to the MLLA28 round up is here.