Dhokla/Dhokra

I was recently approached by a website that promotes food recipes from bloggers to do an interview. I think in fact people can actually volunteer themselves. I however, was sufficiently flattered to partake and the interview can be found to the right of here.

At the same time, I have now been inducted in my new job as part of the group who provide Indian food treats at Diwali. So, this was the perfect opportunity to practice one of my favourite traditional, home cooked Gujerati snacks. The beauty of this is also that it is a steamed and not fried snack! It does though however require some technical expertise, stirring clockwise after adding the fruit acids (yes, it also requires fruit acids!). But, as you know, I have conquered the macaron, so why not the dhokla or dhokra as it is also known.

What you will need

100g gram flour

200ml water

1 table spoon oil

1/4 tea spoon bicarbonate of soda

2 tea spoons of fruit acids (Eno)

1 tea spoon of lemon crystals

1-2 tea spoons chopped green chilli

For the tempering

1 table spoon of oil
1-2 tea spoons mustard seeds

8-10 curry leaves

Green chillis (optional)

Mix together the gram flour and the water. Add salt to season and a pinch of sugar, then stir in the chopped green chillies, bicarbonate of soda and lemon crystals. Just before you are ready to steam, add the tea spoon of fruit acids to the mix and stir clockwise until the batter becomes light, frothy and fluffy – it should be full of air.

You should have boiling water ready in a large pan with a lid, in which you will be putting the dokra dish to steam.

When ready, pour the mix into a dish for steaming, add this dish to the larger pan with boiling water in it(use a ring to place it on if you have one - I used an upturned ramekin), then cover and steam on a low-medium heat for 30 minutes. Do not open the steamer lid whilst cooking.

You will know when it is ready as the top should not be sticky. If it is, steam for a further five-ten minutes. When cooked, remove from the steaming pan.

Now for the temper, add a little oil to a pan and when hot add the mustard seeds, chilli and curry leaves. When the seeds start popping, pour it over the dokra.

Set aside to cool and then carve into squares or diamonds to serve. Ideally with a green coriander chutney and a date and tamarind chutney.