Like most all Gujarati snacks (such as Patra and Khandvi), the most important aspect of Dhoklas is their seasoning. Yes, it is important to know how to make Dhoklas soft and spongy but without the right garnish, dhoklas will just be soft and spongy idlis, not dhoklas. So before you commit to making a batch of dhoklas, check your refrigerator and pantry and make sure you have the ingredients necessary for garnishing and if not, make sure it will be available by the time the dhoklas come out of the cooker.
Ingredients
For the Dhokla cakes:
1 cup chana dal
1/2 cup yogurt
2 tablespoons grated jaggery
3 green chillies (to grind in with the dal)
1 tablespoon salt
1/2 teaspoon baking soda
1/2 teaspoon turmeric powder
For Seasoning and garnishing
1tablespoon mustard seeds
15 curry leaves
3 green chillies
Freshly chopped cilantro (to taste)
Soak chana dal in water for 6 hours. Now grind in a paste with yogurt and jaggery and green chillies. Cover and keep the paste in a warm place for 10 hours. Add salt. In a big vessel heat water when water starts boiling then in one table spoon oil add baking soda and turmeric and stir to make a smooth paste and add this paste in the fermented dough. Grease a plate with a high border and pour the dough. Keep the plate in the vessel with boiling water taking care that water does not enter into the plate. Cover the vessel and let it steam for 8 to 10 minutes. Switch off the flame and let it cool for next 10 minutes. Dhokala stands are also available in the market which are easy to use.
Remove the lid take out the plate.Let it cool for 20 minutes and then cut into required size.
Steamed Dhokala Plate
Put all the pieces in a big plate.
Seasoning:
In a big spoon add two table spoon of oil and when it is heated add mustard seeds, curry leaves cut longitudinally in halves and the whole green chillies. When it starts sputtering, pour the seasoning over the dhokla cakes and toss all pieces gently so that every piece gets equally seasoned. Add the freshly chopped cilantro. Serve dhokalas with dhaniya chutney and Imli chutney.
Seasoning:
In a big spoon add two table spoon of oil and when it is heated add mustard seeds, curry leaves cut longitudinally in halves and the whole green chillies. When it starts sputtering, pour the seasoning over the dhokla cakes and toss all pieces gently so that every piece gets equally seasoned. Add the freshly chopped cilantro. Serve dhokalas with dhaniya chutney and Imli chutney.
Tips:-
Never cut hot dhokalas let these cool otherwise desired shape will not be obtained.
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