Dhokra is a vegetarian culinary dish that is found mainly in the Indian state of Gujarat and parts of adjacent states. It is made with a fermented batter derived from lentils like Chickpea, Pigeon pea and Urad and rice. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokra is very similar to khaman.
However Dhokra is made of batter derived from mixture of rice and mixed split lentils like chickpea, pigeon pea and urad whereas khaman is typically made from chickpeas gram and looks yellow in color. khaman has become widely popular outside Gujarat but is misunderstood or incorrectly known as Dhokla.
Instant Dhokra
Dhokra is very similar to khaman, however Dhokra is made of batter derived from mixture of rice and mixed split lentils like chickpea, pigeon pea and urad whereas khaman is typically made from chickpeas gram and looks yellow in color.
Ingredients
- 2 cups semolina
- 1 cup gram flour
- 1*250 gram carton yoghurt
- 1/2 teaspoon ground cumin seeds
- 1/4 teaspoon turmeric
- 2 teaspoon Eno fruit salt
- 1 teaspoon salt
- 1 teaspoon garlic paste
- 1 teaspoon ground green chillies
- 3 stalks of coriander leaves for decorating
- Red chilli powder for decorating
- 2 tablespoons oil
Instructions
- Mix all the dry ingredients (except Eno), add yoghurt and mix well
- Add 1 cup hot water, oil, garlic and green chillies and make into a thick batter
- Take a saucepan big enough to hold a 10 inch tray, 1/4 fill the saucepan with water, and place a flat sieve
- Grease a 10 inch tray (at least 11/2 inches deep) and place on top of the sieve
- Divide the batter into half in another container, add 1 teaspoon Eno to this and mix well
- Pour this mixture into the greased tray, cover the saucepan with a lid and steam until dry (about 10 minutes). Remove the lid for the last minute of steaming
- When cool, gently ease the dhokra out of the tray, and decorate with red chilli powder and whole coriander leaves
- Steam the remaining half of mixture in the same way (repeating steps 6 to 7)
