Dhokla - 4, Gram Flour Instant Savoury Steamed Cakes, Sushma's
Besan Dhokla - Instant
Sushma Agarwal
Dhokla is a kind of savoury steamed cake that is made from a fermented batter, made of various types of lentils, rice, chickpea flour and even bread. It comes from Gujarat region of India originally. These days, it has become a common snack all over India. When you feel like eating Dhokla and have not had the time to prepare it in advance, this quick version is great! Also see Chat Selection.
Ingredients
For the batter:
2 cup besan or gram flour
1 1/2 tsp. citric acid powder* (bought from Indian grocers)
1 tsp. baking soda*
1 tsp. salt
1 pinch turmeric powder or huldi
1 tbsp. oil
Water to make batter
For Tarka or Tempering:
2-3 tbsp. oil
1 tsp. mustard seeds or rai
2 green chillies chopped (dry red chillies can be used, break them into small pieces)
A few curry (not bay) leave if available
1/2 cup water
1 tbsp.lemon juice
1 tsp. sugar
Instructions
For cooking Dhokla, you will need a steamer or a wok or a pressure cooker. Wok or pan must have a lid. Heat a cup of water in the steamer or wok. Place an upturned, small metal dish at the bottom. Those of you who live in India or near a good Gujarati-Indian store, can buy special Dhokla trays that fit inside a pressure cooker and have 2 to 3 tiers, all steamed at the same time. NO PRESSURE IS REQUIRED. If this is difficult, use a small, flat microwave dish, standing in a tray of water and covered. 4 small glass bowls can also be used instead of one dish. These too have to stand in a dish of water and covered. Water is essential for steam cooking.
Make batter with besan, citric acid, turmeric, salt, 1 tbsp. warm oil.
Add baking soda* and gently fold it in, do not beat.
Oil a tray or thali or the dish you are using.
Pour in batter (only half full), cover and steam for 12 minutes on full heat. Do not open before to peep in. Microwave requires 4 minutes on full strength.
Cool for 5 minutes and cut into squares.
Tarka or tempering:
Heat remaining oil in a small pan.
Add mustard seeds, chillies and curry leaves, wait until seeds splutter and leaves are turning crisp.
Add water, lemon juice and sugar and boil for 3-4 minutes.
Pour over the dhoklas placed in a dish.
Serve hot with Green Coriander and Mint Chutney.
Notes
*One of the Gujarati maids at the hospital where I used to work in early 1970s, told me that you can use ENO fruit salt (buy from a chemist Indian grocers) instead of baking soda and citric acid. It does the job brilliantly. It must be added to the batter just before cooking or the bubbles will die down. Remember it is these bubbles that give Dhokla its spongy consistency.
