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Dokla (also spelled Dhokla) is a savory steamed cake from the state of Gujarat, India. Made with fermented rice and chickpea flour (besan), it is light, fluffy, and absolutely delicious. Perfect for breakfast, snacks, or even as a side dish during meals, this dish is a favorite across India. Let's dive into the recipe for making this tasty snack!
Ingredients:
For the dokla batter:
1 cup rice
1/2 cup split chickpeas (chana dal)
1/2 cup chickpea flour (besan)
1/2 cup yogurt (optional for fermentation)
1 tsp baking soda
1 tsp ginger paste
1 tsp green chili paste (optional)
1 tsp turmeric powder
Salt to taste
Water as required
For the tempering (tadka):
1 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds (optional)
1-2 green chilies, slit
Curry leaves (optional)
2 tbsp sugar
1/4 cup water
Garnishing:
Coriander leaves, finely chopped
Grated coconut (optional)
Instructions:
1. Prepare the Batter:
Soak the rice and chickpeas: Wash the rice and chickpeas separately and soak them in enough water for 4-6 hours or overnight.
Grind the batter: After soaking, drain the water. Grind the rice and chickpeas together into a smooth paste, adding water as necessary. You can also use a wet grinder for better texture.
Ferment the batter: Transfer the batter to a bowl. Add yogurt (if using), ginger paste, green chili paste, turmeric powder, and salt. Mix well. Cover the bowl with a clean cloth and let it ferment for 8-10 hours or overnight, depending on the temperature.
Add baking soda: Once the batter is fermented, add baking soda and mix it gently to incorporate air. The batter should be light and fluffy.
2. Prepare the Steamer:
Boil water in a large pot or steamer.
Grease the dokla tray, a shallow pan, or any steamer-proof dish with some oil to prevent sticking.
3. Steam the Dokla:
Pour the batter into the greased tray, filling it halfway.
Place the tray into the preheated steamer and cover it.
Steam for 15-20 minutes or until a toothpick inserted comes out clean. Make sure the water is simmering gently and not boiling too vigorously.
4. Prepare the Tempering:
In a small pan, heat oil and add mustard seeds. Once they splutter, add the green chilies and curry leaves. Stir-fry for a minute.
Add sesame seeds (optional) and sugar, then pour in 1/4 cup of water. Let it simmer for 2-3 minutes, allowing the sugar to dissolve and the flavors to meld.
5. Finish and Serve:
Once the dokla is steamed, remove it from the steamer and let it cool slightly.
Pour the tempering mixture evenly over the dokla. This gives it a lovely, zesty flavor.
Garnish with chopped coriander leaves and grated coconut for an added touch of freshness.
6. Cut and Serve:
Once the dokla has cooled a bit, cut it into squares or diamond-shaped pieces.
Serve hot with green chutney or tamarind chutney on the side for extra flavor.
Tips for Perfect Dokla:
Fermentation is Key: If you're in a warmer climate, fermentation will happen faster. If not, you can use a warm place or an oven with the light on to help it ferment.
Adjust Texture: The batter should be neither too thick nor too runny. The consistency should be similar to a cake batter.
Steaming Time: Make sure you don’t over-steam the dokla as it can become hard. Check with a toothpick after 15 minutes.
Nutritional Benefits:
Low in calories: Dokla is light and low in fat, making it a healthier snack option.
High in protein: With chickpea flour and split chickpeas, it's a good source of plant-based protein.
Good for digestion: Fermented foods like dokla are excellent for gut health.
Enjoy this healthy and delicious snack that's perfect for any occasion!
Source - OhWomen
