After the indulgent chicken dinner on Monday, I need to make up for the excess.
say hello to steamed dhokla
Traditionally, dhokla are not cooked with any vegetables. I wanted to make a healthier version of this anyway healthy Gujarati dish so decided to add carrots and green peas.
the end result is so moreish that it is definitely one I plan to revisit
This is another quick meal which takes little time to put together. However, you do need to plan a day ahead to allow for the fermentation process.
1 Cup dhokla flour*
1-2 Tablespoons ragi flour
1-2 Tablespoons quick cooking oats
1 Carrot, coarsely grated
0.5 Cup shelled green peas
1 Teaspoon turmeric powder
1-2 Teaspoons minced green chilli-ginger paste
A pinch of bicarbonate of soda (optional)
Salt to taste
1 Tablespoon sesame oil to drizzle on top
- Combine the dhokla and ragi flours.
- Add one cup of water, mix well and leave it in a warm, dry place for 12-24* hours to ferment.
- When you are ready to cook the dhokla, add the quick cooking oats, turmeric powder, chilli-ginger paste, bicarbonate of soda (if using) and salt to the batter.
- Mix well and pour it in a greased cake tin (or equivalent).
- Put the tin in a steamer and steam for 30-40 minutes.
- To check for doneness, insert a toothpick or a knife. If it comes out clean, you know the dhokla are cooked.
- Take the tin out of the steamer, drizzle the sesame oil all over (make sure to spread it evenly across the surface) and let it sit for 5 minutes.
- After 5 minutes, cut in diamond shape and serve with green or red chutney.
- If you don’t have access to ready dhokla flour, you can try this method of soaking rice and chana dal.
- Fermentation time will depend on where you are and the temperature in your home. In hot climate, the batter can ferment within 6-8 hours. In cooler climate, it takes longer. If unsure, even if you let the batter ferment for upto 24 hours, it shouldn’t go bad.
This is how my dhokla looked once cooked.
And here’s the end result.