DHOKLA, how to make steamed chick pea flour cakes

Dhoklas, also called Khaman dhoklas is a very famous Gujarati snack, sold in each and every street, but nowadays, this is no longer restricted to that region. This Farsan (savory snack) is available in every part of India, and this is made for breakfast, lunch or dinner and also served as starter or a snack.
I can vouchsafe, this is a fool proof method, since I tried twice, my efforts were in vain......and like the untiring spider which again and again built its web, I made the 3rd time, and Viola!!! I succeeded....I shall share all the tips with you happily....

Ingredients

Fresh besan - 1 cup,  well sifted

Rava/sooji/semolina - 1 tbsp

Curds - 1/2 cup

Water - 1/2 cup

Lemon juice - 1 tsp

Oil - 1 tsp

Sugar - 2 tsps

Hing powder - 1/4 tsp

Turmeric powder - 1/4 tsp

2 green chillies &  small piece ginger ground to paste

Salt - 1 tsp

Eno fruitsalt - 1 tsp

To season

Oil - 2 tsps

Mustard seeds - 1 tsp

White sesame seeds - 1 tsp

Slit green chillies - 2

Curry leaves a few

Sugar - 1 tsp

Water - 4-5 tbsps

Recipe Cuisine: North Indian; Category: Snack/starter/lunch/dinner/breakfast

Prep time: 10 mts; Cooking time: 10 - 15 mts;  Recipe source: Tarla dalal, but modified

Yields about 30 dhoklas

Sifted besan, rava, salt, sugar, ginger-green chilli paste and turmeric and hing powders taken in a bowl

1 tsp lemon juice added, oil too added

Measured water and curds added and whisked to a smooth consistency, to a dropping consistency, and by whisking well, we allow the air bubbles to permeate inside. We can also load all these into a blender jar and beat for a few minutes, so that not only they get mixed up well, but also air gets inside, making dhokla soft. 

A shallow pan greased well and kept ready

Another pan with water set to boil, and it is ready

When the water in the pan is boiling and ready, add Eno's fruitsalt

and add 1-2 tsps of water. It will start becoming frothy at once

Fully frothy and ready to be steamed, mix it gently

Pour the mixture into the greased pan

and steam for 10 - 12 minutes, covering with a lid

Seasonings getting ready in a pan, then 3-4 tbsps water poured in, and sugar added. This is to keep the dhoklas moist

Steamed dhokla taken out, cuts made, then seasonings poured on top of it

Don't try to invert the dhoklas on to a plate when they are hot. I made this mistake, and it crumbled...leave it to the plate, and,  just before serving, you can cleanly take them out one by one. Serve these  soft, moist, tasty dhoklas with green chutney

This post first appeared in www.malpatskitchen.com

Notes

* Another good idea to beat up the batter well, is to put all ingredients in blender and grind well.

* Eno's  fruit salt should be very very fresh. Any opened and stored  packet will become useless.

* Some say, instead of Eno's, baking powder can be used. I am not comfortable with this, if you are using, then avoid turmeric powder. Otherwise, the whole mixture will become reddish.

* You must not, you cannot flip over the dhoklas to a plate when they are hot, it just crtumbles.

Categories: Chat items, Low-Cal Snacks, Mumbai street food, No Onion-no garlic, Snacks, Starters