Dhokla

Dhokla is a popular Gujarati snack that is important that some Indians think that there is no complete meal with these. Many of those living away from the motherland has to bring dhokla abroad. It is made from fermented chickpea batter that is steamed and spiced up with chilies and ginger and then tempered with mustard seed.

There are different kinds of dhokla prepared with different ingredients and ratios of chickpeas and these are:

• Khatta dhokla
• Rasia dhokla
• Khandhavi dhokla
• Cheese dhokla
• Toor dal dhokla
• Sandwich dhokla
• Rawa dhokla
• Mixed dal dhokla
• Green peas dhokla

Whereas dhokla is made with rice and chikpeas, khaman is made from chickpeas only. It is generally lighter in color and softer than dhokla. Small proportion of baking soda is added in order to make dhokla while more baking soda is added to make khaman more fluffy spongy and porous.

Idada is another variety of dhokla, which is made by using different lentils like black grams, also known as urad dal, instead of chickpea.

How to Make Khaman Dhokla

Ingredients:
2 cups gram flour (besan)
1 cup whisked yogurt
Salt to taste
2-3 green chillies
1-1/2 inch piece ginger
1/2 teaspoon turmeric powder
2 tablespoons oil
1 teaspoon sodium bicarbonate
1 tablespoon lemon juice
1 teaspoon mustard seeds
2 tablespoons chopped fresh coriander leaves
1/4 cup scraped coconut

Preparations:

1. Take gram flour in a bowl.
2. Add yogurt and warm water and whisk well so that there are no lumps. The mixture should be of a slightly thick consistency.
3. Add salt and leave it covered to ferment for three to four hours.
4. Grind green chillies and ginger into a paste.
5. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste.
6. Adjust seasoning and mix well.
7. Heat the steamer.
8. Grease a dhokla mold or shallow cake tin or a thali.
9. In a small bowl take soda bicarbonate, one teaspoon oil and lemon juice. Mix and add to the gram flour mixture and whisk briskly.
10. Pour batter into the greased thali and place it in the steamer. Cover with the lid and steam for ten to twelve minutes.
11. When a little cool, cut into squares and keep in a serving bowl/plate.
12. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
13. Serve, garnished with coriander leaves and coconut.