Cookbook:Dhokla (Steamed Black Gram Bread)

| Cuisine of India | Snacks

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.

Batter

 * 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

Procedure

 * 1) Toast the rice and the dal in a pan over medium heat for 4–5 minutes.
 * 2) Allow it to cool, then grind into a semi-coarse powder. Put the powder in a bowl.
 * 3) Mix yoghurt and warm water into the powder. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.
 * 4) Add salt and let it ferment for 8–10 hours.
 * 5) Make a paste of ginger and green chillies.
 * 6) Once fermented, mix the ginger-green chilli paste with the batter.
 * 7) Grease a dhokla platter, thali, or other dish/tin.
 * 8) Boil water in the steamer/boiler.
 * 9) Set half the batter aside.
 * 10) 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.
 * 11) 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.
 * 12) Sprinkle with coriander leaves and serve hot with green chutney.