Dhokla (Steamed Black Gram Bread)
Dhokla is a Gujarati snack that is made with black gram. It is not to be confused with khaman, a variant made from besan (chickpea flour). It is eaten as a side dish with the main meal and is usually tangy and slightly sweet in taste.
Source and licence
"Dhokla (Steamed Black Gram Bread)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Dhokla_(Steamed_Black_Gram_Bread), revision 4515100), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Dhokla_(Steamed_Black_Gram_Bread)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4515100
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 cup rice
- ¼ cup skinless black gram (urad dal)
- ¼ cup yogurt
- 1 ½ cup warm water
- Salt to taste
- 1-inch piece of ginger
- 4 green chillies
- ½ tsp soda bicarbonate (baking soda)
- 1 tbsp lemon juice
- 2 tbsp oil
- 2 tbsp finely-chopped coriander leaves
Method
- Toast the rice and the dal in a pan over medium heat for 4–5 minutes.
- Allow it to cool, then grind into a semi-coarse powder. Put the powder in a bowl.
- Mix yoghurt and warm water into the powder. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.
- Add salt and let it ferment for 8–10 hours.
- Make a paste of ginger and green chillies.
- Once fermented, mix the ginger-green chilli paste with the batter.
- Grease a dhokla platter, thali, or other dish/tin.
- Boil water in the steamer/boiler.
- Set half the batter aside.
- In a small bowl, combine ¼ tsp soda bicarbonate, ½ tsp oil, and ½ tbsp lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.
- Transfer the risen batter to the greased container, and place in the steamer. Steam for 8–10 minutes. Check by poking with a knife—if the knife comes out clean, it is cooked.
- Sprinkle with coriander leaves and serve hot with green chutney.