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