But after tasting the regular dhokla, I am more than happy to announce my new found love for it, THAN khaman!
The white dhokla tastes absolutely gorgeous! Almost similar to idlis but with an awesome punch from ginger – green chillies and the sprinkled pepper. The taste of steamed pepper on this dhokla is so divine! Hands down, an all time favourite Guajarati snack!
Especially, with a nice big mug of chai and this for a snack, I think I can make dinner of out this!
10 - 15 minutes
8 - 10 hours
30 - 45 minutes (excluding the soaking time)
enough for 2 dhokla lovers!
GInger - Green Chilli Paste
Baking Powder / Eno
1 cup, regular, not basmati, even idli rice would do.
1/2 tsp every batch, non flavoured
Wash and soak the dal and rice for 8 - 10 hours.
Drain the water and grind them to a fine paste using curd and little water, to keep the batter to a dosa consistency.
Keep the batter in a warm place over night or 8 - 10 hours to allow it to ferment and sour a little.
This much batter would make about 3 steamer plates of the dhokla.
After the fermentation is done, add ginger - green chilli paste and salt and stir well. Adjust the consistency, if required.
In a separate bowl, take about 1/3rd of the batter / 4 ladlefuls.
Steam it for 7 - 10 minutes maximum. Remove from the steamer and allow it to cool or the steam to settle down.
Cut into cubes and remove with a spatula.
Some also like to add a tadka to this. A simple tadka of oil + Mustard seeds + hing also gives it a great taste.
Some also like to sprinkle some red chilli powder on it.