Dhokla

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These fluffy bites of deliciousness are a Gujarati delicacy. Dhokla are steamed chickpea flour cakes…and the best part is that they are vegan and gluten free! Eat with your hands and enjoy!

This recipe is based on the Dhokla that my Grandma (Ba) makes me. She is an inspirational cook!


Preparation time: 1 hour (including cooking time)


Ingredients (serves 4):

  • 5 cups Chickpea Flour
  • 1 tsp Caster Sugar
  • 1 tsp Salt
  • 1/2 tsp Citric Acid
  • 2 tsp Eno
  • 3 Birdseye Chillies
  • 2 tbsp Mustard Seeds
  • 2 tbsp desiccated coconut
  • Finely chopped Coriander
  • 3tbsp Oil
  • 2 heat proof stainless steel trays (2 inches deep)
  • Steamer (I use a steel pot of water with a tray stand, and lid covered in a tea towel)

Method:

  1. Make a well in your chickpea flour, and add enough water to create a thick paste. The consistency should be one that only just coats a spoon but can still run. (The water measurements can vary depending on the temperature of the room)
  2. Add the sugar, salt and  citric acid to the mixture and whisk well, adding more water if required
  3. Bring a large steel pot of water (or a more snazzy steaming contraption) to the boil on the stove
  4. Place a tray stand in the container to hold the trays above the water line
  5. Oil the Dhokla trays
  6. Separate the chickpea flour batter into the two separate batches, and add 1 tsp of Eno to each batch
  7. Whisk the batches well to create a fluffy aerated batter
  8. Pour the batter into the two oiled Dhokla containers and place into the steamers (cover the steel pot with a lid wrapped in a tea towel to prevent condensation dripping into the batter)
  9. Steam each batch for 10-15 minutes
  10. Once the steamed Dhokla have cooled, cut into square pieces
  11. Warm one cup of water with three chopped chillies in a sauce pan for three minutes
  12. Pour the spiced water over the Dhokla in stages to prevent making the cakes soggy (you are not required to use all of the water if cakes look moist enough)
  13. Make a Vaghar by adding mustard seeds to hot oil
  14. Pour your Vaghar over the Dhokla evenly
  15. Garnish the Dhokla with coconut and coriander
  16. Add extra fresh chopped green chillies on top if you can handle the heat
  17. Enjoy and dig in my Little Peas!
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