Dhokla
Equipment
- Bowl
- Blender
- Food processor
- Cake tin (Pan)
- Steamer
- Saucepan
- Dutch Oven
- Parchment paper
- Heavy-based Pan
Ingredients
- 500 g Chana dal (2 2/3 cups), rinsed and drained
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled and finely chopped
- 2 teaspoons Lemon juice
- 2-3 Green chilies coarsely ground
- 1 teaspoon Sugar
- 1 teaspoon Bicarbonate of soda (baking soda)
- 5 tablespoons Vegetable oil plus extra for oiling
- Salt
- Raw Tamarind Chutney or Mint Chutney to serve
For the tempering
- 10-15 Curry leaves fresh
- 6-7 Green chillies deseeded and finely chopped
- 2 teaspoons Mustard seeds black
Instructions
- Soak the chana dal in a bowl of water overnight.
- Drain the dal, then place in a blender or food processor and process until ground and a soft dropping consistency.
- Oil a 1.5-litre / 2 1/2-pint (6 1/4-cup) round container, such as a cake tin (pan), that fits inside a steamer, then place the tin inside the steamer and heat.
- If you don't have a steamer, use a large saucepan or Dutchoven with a lid and place a trivet or upside-down plate in the base.
- Pour in enough hot water to come halfway up the side of the cake tin. Place over medium heat.
- Put the ground dal, ginger, lemon juice, chillies, sugar, bicarbonate of soda (baking soda), 3 tablespoons oil and salt to taste in a large bowl, add 250ml / 18fl oz (1 cup) lukewarm water and mix quickly.
- Pour the batter into the heated tin. It should be just over half full, then carefully cover with a clean cloth or a round of baking paper (parchment) and put on the lid.
- The steamer should remain sealed. Steam for about 50-60 minutes, or until done. It will rise and be firm to the touch.
- Carefully remove the tin from the steamer and let stand for 15 minutes.
- Leave the dhokla (cake) in the container. Cut intowedges while still warm.
- For the tempering, heat the remaining oil ina heavy-based pan, then when the oil is hot, reducethe heat, add the curry leaves and stir-fry for 1 minute.
- Add the green chilies and black mustard seeds and stir-fry for about 2 minutes, or until the spices start to crackle.
- Add 125ml / 4 1/2fl oz (1/2 cup) water and pour the mixture on top of the dhokla. Serve with chutney.
Video
Nutrition
Serving: 4gSodium: 574mgCalcium: 253mgVitamin C: 62mgVitamin A: 95IUSugar: 7gFiber: 36gPotassium: 21mgCalories: 636kcalSaturated Fat: 14gFat: 23gProtein: 21gCarbohydrates: 91gIron: 6mg
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