Ingredients with Measurements:
- 1 cup kala chana (black chickpeas), soaked overnight
- 1 cup besan (gram flour)
- 1/2 cup suji (semolina)
- 1/2 cup curd (yogurt)
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp sugar
- 1 tsp salt
- 1 tsp Eno fruit salt
- 1 tbsp oil
- 1 tbsp mustard seeds
- 1 tbsp sesame seeds
- 1 tbsp chopped coriander leaves
- Water as needed
Special equipment needed:
- Steamer
Step-by-step instructions:
1. Drain the soaked kala chana and grind it into a fine paste using a blender or food processor. Add water as needed to make a smooth paste.
2. In a mixing bowl, add the kala chana paste, besan, suji, curd, ginger paste, green chili paste, sugar, and salt. Mix well to form a smooth batter. Add water as needed to adjust the consistency of the batter.
3. Grease a steamer plate with oil and keep it ready.
4. In a small pan, heat oil and add mustard seeds. Once they start to splutter, add sesame seeds and turn off the heat.
5. Add the tempering to the batter and mix well.
6. Add Eno fruit salt to the batter and mix well. The batter will become frothy.
7. Pour the batter into the greased steamer plate and steam for 15-20 minutes or until a toothpick inserted in the center comes out clean.
8. Once done, let it cool for a few minutes and then cut into desired shapes.
9. Garnish with chopped coriander leaves and serve with green chutney.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Steaming temperature: 100°C
Serving size:
- 4-5 people
Nutritional information:
- Calories: 200 per serving
- Total fat: 5g
- Total carbohydrates: 30g
- Protein: 10g
Substitutions for ingredients:
- Kala chana can be substituted with regular chickpeas.
- Suji can be substituted with rice flour or wheat flour.
- Eno fruit salt can be substituted with baking soda.
Variations:
- Add grated carrots or spinach to the batter for added nutrition and flavor.
- Replace kala chana with moong dal or urad dal for a different flavor.
Tips and tricks:
- Make sure the batter is well mixed and frothy before adding Eno fruit salt.
- Do not overcook the dhokla, as it can become dry and hard.
- Serve the dhokla warm for best taste.
Storage instructions:
- Store the leftover dhokla in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Steam the leftover dhokla for a few minutes before serving to make it soft and warm.
Presentation ideas:
- Serve the dhokla on a platter with green chutney and garnish with chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
Pairings:
- Green chutney
Suggested side dishes:
- Masala chai
Troubleshooting advice:
- If the dhokla is too hard, it may be overcooked. Steam for a shorter time next time.
- If the dhokla is too soft, it may be undercooked. Steam for a longer time next time.
Food safety advice:
- Make sure to soak the kala chana overnight to ensure it is soft and easy to grind.
- Use fresh ingredients and clean utensils to avoid contamination.
Food history:
- Dhokla is a popular snack from the state of Gujarat in India. It is made from a fermented batter of rice and chickpeas.
Flavor profiles:
- Kala chana dhokla has a savory and slightly tangy flavor with a soft and spongy texture.
Serving suggestions:
- Serve the dhokla as a snack or appetizer.
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Region: Indian