Dhokla
Dhokla is a popular Gujarati snack item. The traditional dhokla recipe requires soaking and grinding rice and daal as well as a few hours of fermentation. If you don't have the time for such an elaborate recipe, here is an instant version of the dhokla recipe made with sooji (suji, semolina or cream of wheat).
Recipe Type:Very low fat, no cholesterol
Preparation Time: 30 minutes
Ingredients:
- 1 cup fine sooji (semolina)
- 1 cup natural yogurt
- 1/2 cup water
- 1 tspn salt
- 1 tspn fresh ginger paste
- 1 tspn fresh green chopped chilies
- 1 level tspn eno salt
- 1 tspn olive oil or calola oil
- 1 Tbsp fresh chopped coriander
For garnish:
- 1/4 tspn chili powder
- 1 tspn fresh chopped coriander
- 1/2 tspn chopped green chilli
- 1 tspn dessicated coconut (optional)
Preparation
- Put water in a steamer to heat up.
- Slightly oil a small 8-10 inch thali with a rim and keep aside.
- Mix all the ingredients for the dhokla together (except the eno salt) and form a batter.
- Place the oiled thali in the steamer and just before you are ready to pour the batter, add the eno salt and mix the batter gently.
- Pour the batter in the thali and sprinkle with chopped coriander and a bit of red chili powder on top.
- Put the lid on the steamer and steam for 10- 15 minutes.
- Open the lid of the steamer and if the dhoklas are ready they will spring back when gently pressed.
- Remove thali from steamer and let it cool. Cut dhokla into diamond shapes and garnish with fresh chopped coriander, dessicated coconut and fresh chopped chillies.
Enjoy your 'Dhokla' with your family.
