A classic Gujarati steamed savory snack. Enjoy with Sev and chilies on the side!
NOTE: There are three steps involved in the making of dhokra: soaking [3-4 hours or overnight], fermenting [6-8 hours or overnight], and steaming [30 minutes]
- 1 cup chana daal, soaked for 3-4 hours or overnight
- 1/4 cup moong daal, soaked for 3-4 hours or overnight
- 8 ounces buttermilk
- 2 tablespoon chana flour/gram flour
- 2 tablespoon vegetable oil
- 1 tablespoon green chilies paste
- 1 teaspoon ginger paste
- Pinch of turmeric
- 1 level teaspoon salt, or per taste
- 1 teaspoon Eno
Garnish and tampering:
1/4 cup finely chopped cilantro/dhana
2 tablespoon shredded coconut (unsweetened)
3 tablespoon oil
1 teaspoon rai/mustard seeds
¼ teaspoon hing/asafetida
- 3 jalapenos (or your choice of chilies), chopped in small pieces
- 1 teaspoon oil
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- Pinch of asafetida
- 1 teaspoon lemon juice
Prepare the dhokra batter:
Wash the soaked daals and strain the water.
Put the daals, buttermilk, chana flour and oil in a blender, and blend till it is a very fine mixture.
Remove the mixture in a bowl. Let the batter ferment for at least 4 hours or overnight.
Preparation for steaming
Steaming pot and trivet with adequate water.
1 x 10-11 inch glass or stainless-steel plate, greased with oil.
Steaming of the dhokra:
Get the steamer pot ready over the stove. Put the greased dish on the trivet and cover the pot. Let the steam build up in the pot so the plate is heated.
Take the prepared batter, add in the chilies, ginger, turmeric and salt. Mix well. Now add in the Eno and whisk quickly to make a light and airy batter. Lower the heat of the steamer. Pour the batter evenly in the plate already set in the steamer pot. Cover the pot and steam the dhokra for 30 minutes on medium-high heat.
Remove the plate from the steamer, and cool the dhokra. While the dhokra are cooling down, get the garnish and side chilies ready.
For the side chilies:
Take the chopped chilies, oil, turmeric, salt, sugar and asafetida in a glass bowl. Mix well. Cover with a wet paper towel and microwave for 2 minutes until the chilies are soft. Remove and add in the lemon juice. Set aside to cool.
For the garnish and tampering:
Cut the cooled down dhokra in bite-size or any size of your choice. Garnish with coconut and cilantro.
Heat the oil in a small saucepan. Add in the mustard seeds and cover the pan. As soon as the seeds start splattering, add in the asafetida. Immediately pour the oil over the garnish.
Remove the garnished dhokra in a serving pan and give it a good toss so the tempering is coated evenly. Dhokras are ready!
Serve with Sev (gram crispy noodles also available in Indian store) and chilies.