Friday 14 October 2016

Gujarati Dhokla

vegan, gluten free

This is a recipe for an usually snack which could be served with drinks or as a starter. It is easy to make and quite delicious. It is made with chickpea flour which is easily available in Asian/ Middle Eastern shops and many supermarkets. In India, dhokla is usually made by mixing the gram flour with curds and allowing the batter to ferment in the sun for nine hours. Luckily there is a quick and easy alternative method using bicarbonate of soda and lemon juice. Dhokla is cooked by steaming. If you don’t have enough steamer, you can improvise using a muffin tins as we do.

125g gram flour  
1 teaspoon sugar  
½ teaspoon salt
juice of one lemon
1 teaspoon bicarbonate of soda
2 tablespoon sunflower oil
3 green chillies, finely sliced
2 teaspoon black mustard seeds
1 tablespoon curry leaves
1 tablespoon desiccated coconut
handful of coriander leaves


Grease muffin tins. In a bowl mix the gram flour, sugar, salt and lemon juice. Gradually add 175 ml of water, stirring well to prevent lumps forming. Now prepare the steaming vessel: pour water into the bottom of the steamer, cover with a lid, and bring to the boil.

Sift the bicarbonate of soda into the batter, stir well and pour immediately into the greased muffin tin. Carefully lower the cake tin on to the stand, cover with a lid and steam for twenty minutes. Remove the cake tins and allow to cool for ten minutes.

Now make the spice tempering. In a small pan, heat the sunflower oil. When the oil is hot, add the sliced green chillies, followed by the black mustard seeds and curry leaves. Fry for one minute, add the desiccated coconut and continue frying until the coconut begins to turn brown. Remove from heat and pour evenly over the surface of the cooked dokla. Garnish with the coriander leaves and desiccated coconut. Lift out of the tins to serve.

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