Ingredients
- oil1/2 tsp
- chickpea flour, Bengal gram flour1 cup
- semolina flour1 1/2 tbsp
- granulated sugar3 1/2 tsp
- ginger and green chilli paste1 tsp
- salt, to taste
- fruit salt1 1/2 tsp
- oil1 tsp
- curry leaves2–3
- mustard seeds1/2 tsp
- sesame seed1/2 tsp
- green chilli, chopped2
- asafoetida, powder1 pinch
- coriander leaves, chopped2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Grease a 125 mm (5-inch) diameter tin with oil.
Combine the gram flour, semolina, sugar, ginger chili paste, and salt in a bowl. Mix in just enough water to get a thick batter.
Add the fruit salt and 2 tsp water. Wait for the bubbles to form, then mix gently to distribute the leavening through the batter.
Pour the batter immediately into the prepared tin, and swirl the tin clockwise in order to spread the batter in an even layer.
Immediately place the tin in a steamer. Cover and steam for 12–15 minutes, or until the dhoklas are cooked.
Remove from the steamer and set aside to cool slightly.
Heat the oil in small pan, and add the mustard seeds.
When the seeds start crackling, add the sesame seeds, green chillies, curry leaves, and asafoetida. Mix well and sauté on a medium flame for a few minutes, stirring continuously.
Remove mixture from the flame, then add 2 tbsp of water and mix well.
Unmold the dhokla and cut into equal pieces. Spread the topping mixture on top, and serve immediately, garnished with coriander.
Region evidence: no stated origin (basic dish)
