Dhokla

Dhokla is one of my favourite snacks, but like many others, it was one of those things that I thought only "other people" (or outside establishments) could make. Though I have often been assured that it is one of the easiest things to prepare, I was never ready to accept it. 

It was only after I opened the steamer and saw the fluffy surface of the dhokla that I was finally willing to accept that it could be made at home. The next time, however, I need to do it differently, so it gets done better.

For The Batter
3/4 cup soaked yellow moong dal
3 green chillies
salt to taste
1 1/2 tsp sugar
a pinch of asafoetida (hing)
1 tbsp oil
1/2 tsp turmeric powder (haldi)
1 tbsp besan 

2 tbsp curds

1 1/2 tsp fruit salt

For The Tempering1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp sesame seeds
a pinch asafoetida (hing)
2 tsp finely chopped green chillies

For The Garnish and serving
1 tbsp finely chopped coriander (dhania)
1 tbsp grated coconut

green chutney

MethodCombine the yellow moong dal and green chillies and blend in a mixer using a little water to make a paste of pouring consistency.
Transfer the paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric powder, besan and curds and mix well to make a batter.
Just before steaming, sprinkle fruit salt and mix lightly.
Pour the batter into a greased container

Steam in a steamer for 10 to 12 minutes or till the dhokalas are cooked*. Keep aside.

Heat the oil in a small non-stick pan and add the mustard seeds.
When the mustard seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for 30 seconds.
Add the green chillies and sauté on a medium flame for 30 seconds.
Pour the tempering over the prepared dhoklas and spread it evenly.
Sprinkle the coriander and coconut evenly on top.
Cut into pieces and serve hot with green chutney.

 

* - since it is hard to know when the dhokala is done, it might make more sense to divide the batter into two containers and steam each separately- this will ensure the entire batter gets cooked properly.