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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Can you imagine that an Indian neighbor asked me for the recipe becuse her husband did not like her version! Dhokla is a southern Indian recipe, a steamed cake for appetizer side or snack. Eno's fruit salt is used as an antacid found in Indian stores but used a leavening agent esp in steamed recipes to insure light texture. Read more . Although baking soda can be use, the Eno usually leaves no bitter after taste as could baking soda. This recipe is from the Manjula Kitchen web site Many versions of Dholka, all are steamed and drizzled with a seasoned oil. Quite tasty really! Tastes best when served warm or room temperature Ingredients:
1 cup semolina flour ( could be besan/chickpea flour also ) |
1 cup yoghurt |
1/2 tsp salt |
1/8 tsp tumeric |
1 chopped seeded green chili |
2 tbs chopped cilantro |
2 tsp fresh lemon juice |
1 tsp fruit salt ( see description above ) |
seasoning |
2 tbs oil |
1 tsp black mustard seed |
2 green chilis seeded and chopped |
cilantro chuney |
Directions:
1. Into a bowl add the flour, salt, tumeric, chili and mix in the yoghurt to make a thick waffle type of batter.
2. If too thick, blend in water for the right consisitency
3. Stir in lemon juice
4. Let mixture sit 30 minutes
5. Just before pouring into pan for steaming, blend is the 1 tsp of fruit salt ( or 1 tsp baking soda )
6. Pour mixture into a greased pan ( 9 inch round cake pan )
7. Place cake pan on a trivet which is placed into another pan large pan filled with boiling water
8. Cover and steam 10 minutes or until cake is cooked and spongy
9. Remove cake and invert carefully onto a platter and reinvert again to have steamed side top up
10. Carefully cut into diamond shapes or squares with a sharp knife
11. Drizzle over the hot seasoning:
12. Heat oil in a pot and add mustasrd seeds and cook a few minutes till they crackle open
13. Stir in the green chilis and drizzle seasoned oil over Dholka
14. Place pieces on serving platter and serve with a green or cilantro chutney for dipping
15. Or even sprinkle some fresh chopped corriander over the top of the Dhokla
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