For those of you who don’t know .. dhokla is a very popular savory steamed cake enjoyed as a snack with tea , appetizer or even breakfast . It’s served with a delicious tomatoey chutney which acts as a perfect compliment. You can make it on the stove or instant pot and you can even make it gluten free by substituting semolina with either chickpea flour or rice flour. I hope you all enjoy making this.
Ingredients
⁃ 1 cup fine sooji (semolina)
⁃ 1 cup plain yogurt
⁃ 1/4 cup water
⁃ 4 tbsp cooking oil
⁃ 2 tbsp lemon juice
⁃ 1/2 tsp garlic paste
⁃ 1/2 tsp ginger paste
⁃ 1/4 tsp turmeric powder
⁃ 1 tsp salt
⁃ 1-2 diced green chillies (optional)
⁃ 2 tbsp finely chopped cilantro (optional)
⁃ 1 full tsp Eno (last item to go in before steaming )
Tomato chutney
Ingredients
⁃ 2 tbsp oil
⁃ 5 red dried chillies
⁃ 1 tbsp mustard seeds
⁃ 1 tsp garlic paste
⁃ 1.5 cups crushed tomatoes
⁃ Salt to taste
Method
1. Fill a large pot with 1/4 water and bring to a boil . Place trivet or ring in the pot
2. Mix all ingredients in a large bowl except the Eno.
3. Grease a round cake pan
4. Add Eno to the mixture , mix well but fast and pour it into the pan
5. Place pan in the pot on top of the ring, turn heat to medium , put lid on with towel . Steam for 20 minutes
6. Once steamed . Carefully take out pan from the pot and let rest for a few minutes . Invert dhokla onto a plate and sprinkle with red chili powder and chopped cilantro – both garnish are optional
Method for tomato chutney
1. Heat oil in a pot or pan
2. Once hot, add red chillies then mustard seeds
3. Once seeds start spluttering , add crushed tomatoes
4. Add salt as per your taste
5. Add garlic paste and let simmer on low for 10 minutes
6. Enjoy with dhokla
For those making this in the instant pot . Boil the water in the IP on sauté mode. Follow all above steps . Turn knob between venting and seal . Turn off sauté mode and press steam for 15 minutes . Let NPR for 5 minutes then QR
