Dhokla is a savoury vegetarian “cake” commonly served in Northern Indian restaurants in Malaysia. With roots in Gujarat, it is usually eaten for breakfast accompanied by a side of chutney, and can also be enjoyed as a snack.
Here’s a tasty, healthy and nutritious recipe that pairs this delicacy with a fresh green chutney.
Ingredients
For the Dhokla:
- 1.5 cups gram, besan or chickpea flour
- 2 tbsp semolina flour
- 1/4 tsp turmeric powder
- 1 tsp ginger paste
- 1/2 tsp citric acid
- 1 tbsp baking powder dissolved in 300ml water
- 2.5 tsp flavourless (regular) Eno
- 3 tsp sugar
- 1 tsp salt
For seasoning:
- 2 tbsp cooking oil
- 1 tsp mustard seeds
- 1/2 tsp sesame seeds
- 4-5 curry leaves
- 2 dried chillies
For the chutney:
- 1 big bunch of coriander leaves
- 1 green chilli
- 1 garlic
- 2.5cm ginger
- 1/2 tsp salt
- 1 tsp whole cumin seeds
- 1/4 cup water
- 1 tbsp lemon juice
- 1/2 cup roasted peanuts
Method
- Sift the flour of your choice with the semolina flour.
- Add the rest of the ingredients, excluding Eno, to the flour mixture and stir until it reaches a pouring consistency.
- Add the Eno and stir.
- Pour the batter into a round 23cm (9”) cake pan.
- Steam the mixture for about 10 to 15 minutes until it achieves a cake-like consistency, or until an inserted toothpick comes out clean.
- While the batter is steaming, heat the oil for the chutney. Add the mustard and sesame seeds, curry leaves, and dried chillies. Fry until fragrant.
- Once the Dhokla is cooked, pour the seasoning over it.
- To make the chutney, simply add all the ingredients into a blender and blitz until smooth.
- To serve, cut the Dhokla into cubes and serve with a side of the delicious green chutney.
Tip
- As an additional topping, sprinkle desiccated coconut over the Dhokla.
This article first appeared in butterkicap.com, a food and culture platform and community that enables anyone to experience Malaysia through stories of her people, food and places.