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Sunday, January 30, 2011

Gujjuben na Dhokla (White Dhokla)

This is essentially a Gujarati dish, unheard of to many. When you say Dhokla, it is automatically assumed we are talking about “Khaman” which is a more popular product of the Dhokla clan and is yellow in color.

The white Dhokla also known as Khatta (sour) Dhokla differs in taste and color form the Khaman, needs a little more prep work and is easier to digest!

Rice – 2 cups
Split black gram lentils (Urad dal) half a cup
Sour yogurt – half a cup    
Warm water – half a cup
Asafetida – 2 pinches
Oil – 2 tsp
Salt, pepper and red chili powder

Soak the rice and urad dal overnight or for a minimum of 8 hours. Grind them to a fine paste. Blend in the sour yogurt and warm water and mix well. Leave it covered for 12 hours or so for fermentation.

Add salt and asafetida after the mixture is nicely fermented and ready for use . In a small pan heat 2 tsp of oil and equal amount of water. Bring it to a boil and add it to the mixture. Stir well and rigorously. Grease appropriate plates with oil for steaming the Dhokla. Pour the mixture in to 4 such plates distributing it equally. Sprinkle red chili powder or pepper as per preference. Steam them for about 12 minutes in a steamer or a big vessel with water in it and covered. Take out the plates carefully and cut out the contents into squares. Dhokla is ready to be served with Oil, Green chutney or Ketchup. A more delicious way of serving the Dhokla is by tempering it with mustard seeds, sesame seeds, curry leaves, cilantro leaves and green chili pieces heated in 2 tsp oil. Forgive me for omitting the mouth-watering garnish as the intention was to implement the recipe with as little oil as possible.

White Dhokla will bowl you over with its Idli like simplicity fair and square! Till then, food and more food…

*Half a spoon of baking soda can be added right before steaming the mixture to make the
 Dhokla more soft and fluffy
*If you prefer it spicy, a paste of green chilli and ginger can be added to the Dhokla mixture

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