On a rainy, cold evening my son wanted something to eat. I proposed a mug cake but, he denied and wanted something spicy and he himself proposed dhokla. I was told the traditional dhokla has very lengthy preparation (fermentation) procedure and the batter cooked on stream. I can’t avoid thinking of idly while seeing / eating dhokla because both have many similarities. It’s a kind of yellow colored savory Idly (இட்லி).
Ingredients : (for batter) 1 cup of besan (gram) flour ; 2 tsp of ginger & green chilli paste ; a pinch of turmeric powder ; a pinch of hing ; 3/4 tsp of baking soda ; 1 tsp of salt ; 1 tsp of lime juice ; 1 - 2 cup of water.
For tempering : 2 tbsp of oil ; 1/3 cup of water ; 1 tsp of mustard seeds ; 1 tsp of sesame seeds ; curry leaves ; 2 green chilies ; 1 tsp of lime juice ; 2 tsp of sugar
For garnish : 1 tbsp of chopped coriander ; 1 tbsp of coconut
Procedure : In a mixing bowl add besan, salt, turmeric powder, hing, lime juice, ginger & chilli paste and mix well add water little by little, as required to make smooth, thick but flowing consistency batter. (make sure that there are no lumps) Finally, add baking soda and stir briskly & quickly. The batter would froth and become bubbly. Pour the batter in the greased baking pan.
Transfer the baking pan into 150°c pre heated oven for about 30 minutes or until it done. Transfer the dhokla on the serving plate.
In a small pan, heat 2 tbsp oil and add mustard seeds once it started cracking add green chillies, curry leaves. Add about 60ml of water (pay attention while adding water into oil) and sugar. Stir and allow the tempering mixture to come to a boil.
Pour the tempering mixture evenly on the baked dhokla and garnish with chopped coriander and coconut.
