ReceptnaptárDhokla (steamed chickpea flour cake)
Dhokla is the soft, spongy, steamed chickpea flour cake of Gujarati cooking: light, sweet-sour, an excellent gluten-free breakfast or snack. The mustard-seed and lemon tadka gives it a glossy, fragrant surface.
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Ingredients
Method
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- Mix the chickpea flour with the semolina, yogurt, water, ginger-chilli paste, turmeric, sugar and salt into a lump-free, slightly thick pancake-batter consistency; cover and rest for 15-20 minutes.
- Grease a flat tin of about 20 cm or a cake tin and bring your steamer (a rack in a large pot with a little water) to the boil.
- Just before steaming, stir the lemon juice, then the baking soda (or Eno) into the batter; stir gently in one direction until it foams.
- Pour the frothy batter into the tin immediately and steam covered for 12-15 minutes until a skewer comes out clean.
- For the tadka, heat the oil and add the mustard seeds; when they pop add the curry leaves and chillies, then 2 tbsp water and the sugar, and bring to the boil.
- Cool the dhokla, cut it into squares, pour the hot tadka over and serve with coriander, coconut and chutney.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Add the baking soda or Eno only just before steaming; the batter must go into the steam immediately.
- Stir the fizzing batter gently so the air doesn't collapse.
- Don't open the steamer lid during the first 10 minutes.
- Keeps in the fridge for 2 days; slightly warmed in the microwave it stays soft.
Frequently asked questions
Why did the dhokla turn out hard?
You steamed it too long, or the raising agent (baking soda) lost its power before the batter went into the steam; use it fresh.
Is it gluten-free?
Yes, if you omit the semolina or replace it with rice semolina.
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