Dhokla - South Asian Recipe

Dhokla

🌍 South Asian, Gujarat Difficulty: ●●●○○

Dhokla's fermentation process predates modern food science — ancient Indians understood lactic acid fermentation.

Ingredients

• 200 g chana dal (Bengal gram), soaked overnight
• 50 g plain yogurt
• 1 in ginger
• 2 green chilies
• 1 tsp turmeric
• 1 tsp Eno fruit salt (or ½ tsp baking soda)
• 1 tbsp lemon juice
• Salt to taste
• (Tempering) 3 tbsp oil
• 1 tsp mustard seeds
• 8 curry leaves
• 2 green chilies, slit
• 1 tsp sugar dissolved in 2 tbsp water
• 2 tbsp fresh cilantro, fresh grated coconut

Method

1. Blending — Blend soaked dal, yogurt, ginger, and chilies to a smooth, thick batter.
2. Adding — Add turmeric, salt, lemon juice. Mix well.
3. Greasing — Grease a flat-bottomed steel container. Add Eno to batter, mix quickly, pour into container.
4. Steaming — Steam 20–22 min until a toothpick comes out clean.
5. Cooling — Cool 5 min; cut into squares.
6. Heating — Heat oil for tempering; splutter mustard seeds, curry leaves, chilies. Pour over dhokla.
7. Drizzling — Drizzle sugar water over. Garnish with cilantro and coconut.

Tags: chana dal, plain yogurt, in ginger, green chilies, turmeric · Source: Brittani's Almanac