DHOKLA (STEAMED SAVOURY CAKES)
A savoury snack from
the western Indian state of Gujarat.
Fine gram flour - 625 gm.
Water - 300 ml.
Sugar - 48 gm.
Citric acid - 3 ml.
Soda-bi-carbonate - 5 gm.
Ginger paste - 10 gm.
Green chilli paste - 6 gm.
Oil - 220 ml.
Mustard seeds - 5 gm.
Asafoetida - 1.5 gm.
Grated coconut - 60 gm.
Green coriander - 8 gm.
(chopped)
Curry leaves a few sprigs.
Salt to taste.
Sieve the gram flour, add water and beat to a smooth batter. Add ginger, green chilli paste, salt, sugar and citric acid, and mix well. Keep aside for 1 hour, and then pour into flat greased trays. Steam for 15 min. Allow to set and cut into cubes. Heat oil in a pan add mustard seeds curry leaves, and asafoetida. When the mustard seeds crackle, pour these over the dhokla. Garnish with grated coconut, and chopped coriander leaves, Serve hot with fried green chilies and green chutney.
Time taken -- 45 min.
Serves -- 6.
