Dhokla may be steamed or baked.. Also I have been trying different variations. So far the recipe below has been the most liked.
INGREDIENTS:
1 cup channa dal, cleaned
1/3 cup yogurt
1/2 cup warm water
2 fresh chilies, minced
1 T grated fresh ginger
1/4 t turmeric
1 t salt
1 t lemon juice
1 1/2 t melted ghee
1 t baking powder
TOPPING
2 T ghee
1 T black mustard seeds
2 T sesame seeds
1 pinch asafoetida
5 T grated fresh coconut
4 T chopped fresh coriander leaves
DIRECTIONS:
1. Wash the dahl and soak it for at least 4 hours. Drain it. Grind it with a little of the water into a paste and add the yogurt to make a nice batter.
Or blend it with the yogurt and water in a blender or food processor into a batter. Let it stand at least 6 hours or overnight in a warm place, covered.
2. Add the chilies, ginger, turmeric, salt, lemon juice, melted ghee, and baking powder. Mix just enough to moisten all ingredients. Grease a baking pan with a little ghee and pour in the batter about 1 inch thick.
STEAMED DHOKLA
Place a cake rack in a pot, fill with a couple inches of water, cover and bring to a boil. Place the pan of dhokla batter on the cake rack, cover and steam 20 minutes. Test for doneness if a knife comes out clean.
BAKED DHOKLA
Bake the pan of dhokla at 350 degrees F for about 25-30 minutes or until browning on the edges and cracks are forming on top and the center springs back when touched.
TOPPING
To prepare a topping, heat the 2 tablespoons of ghee in a small pan and fry the mustard seeds, the sesame seeds, coconut, and a pinch of asafoetida. When the mustard seeds finish popping, spread these seasonings over the top of the dhokla and then sprinkle over it the coriander leaves.
Cool and cut into diamonds. Goes well with coconut chutney. Makes a good breakfast or snack item... or any time.