Dhokla with afternoon tea

Coz Brown Suga' reminded me of this lovely, light, nutritious snack. Instant microwave-cooked savory gram flour cakes. Take about 15 minutes from start to finish. From the queen of Indian cooking, Tarla Dalal. Now the real khaman dhokla requires grinding rice and lentils and then fermenting them, but that's more time than I want to invest in a snack.

1 cup gram flour (chickpea flour/besan)
1 1/2 tbsp semolina
1/2 tsp salt
1/2 tsp citric acid
1 tsp ginger green chilli paste
3 tsp sugar

Add 3/4 cup water and whisk together to make a smooth paste.

Add 1 1/2 tsp Eno fruit salt (or use 1 tsp soda bicarb with 1/2 tsp citric acid) on top, add 2 tbsp water, and mix well. The whole batter will become foamy.

Quickly pour the batter into a microwave safe, greased bowl and steam, covered for 3 minutes. Let it stand for two minutes.

For the tempering:
1 tbsp sesame oil
1 tsp cumin seeds
1 tsp mustard seeds
1 pinch asfoetida (optional)
4-5 curry leaves
1 tbsp grated coconut
2 tbsp chopped cilantro
1/4 cup water
Juice of 1/2 a lime
2 tsp sugar

Heat oil in a small pan. Add asfoetida, cumin seeds, mustard seeds and let them sizzle. Add curry leaves and coconut and turn off the heat. Then add the water, lime juice and sugar. Let it cool. Add the tempering to the top of the cooked dhokla and let it cool in the fridge for half n hour. Serve garnished with cilantro, with green chutney or ketchup.

Makes about 8 wedges.
2 wedges: 164 cals, 5.8 gm fat, 6 gm protein, 22 gm carbs.

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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8 Responses to Dhokla with afternoon tea

  1. You sure this is not for a midnight tea party? I love the colors in this photo. Yet another great shot for a bright banner. I'm on a cake kick now, so this is perfect for me! Thanks a lot for the recipe!

  2. Purplesque says:

    Dhokla tastes better at midnight, so I think you're right. 🙂

  3. Emjay says:

    Oh – I love that you have the calories and carbs at the bottom of this. It looks very yummy! I made potato salad this w/end with my own garden basil and mint made into a pesto dressing! I was so thrilled to be able to pick enough leaves!! 🙂

  4. Purplesque says:

    Wow! Potato salad with a pesto dressing..that sounds absolutely delicious. I'm glad your herbs are thriving. We saw lots of herbs at the farmer's market this weekend; seems like we'll have to wait until fall to plant something. 😦

  5. That'sBEAUTIFUL!!And it sounds like the flavors are super — !

  6. Purplesque says:

    Thanks..I did not like sweet and savory combined dishes earlier, but am growing to like them.

  7. Emjay says:

    The only problem was that the "green" colour didn't last – after a couple of hours it started to go grey-green – like avocados do. I think some of the potatoes might have still been a bit warm. Why do you have to wait until fall?

  8. Purplesque says:

    Yeah..my pesto does the same thing on pizza. If its not the heat, adding lemon juice helps preserve the color some.We aren't moving until August..and there's not enough sunlight here. Seems like all herbs need 'full sun'. 😦

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