Soft White Dhokla

Ingredients:

• URAD DAL 1/2 CUP
• KOLUM RICE 1.5 CUPS
• FENUGREEK SEED 1/2 TSP
• POHA 1/2 CUP
• SOUR CURD 2 TBSP
• WATER 1/2 CUP
• ASAFOETIDA 1/4 TSP
• SUGAR 1/2 TBSP
• GINGER CHILLI PASTE 1.5 TBSP
• OIL 2 TBSP (FOR BATTER)
• BAKING SODA 1/4 TSP
• SALT TO TASTE
• OIL AS REQUIRED (FOR BRUSHING)
• BLACK PEPPERCORNS A PINCH (CRUSHED)

Method:

1. Add the rice & dal into a large bowl & wash them with water until it runs clear, further add the fenugreek seeds into the same bowl, soak the dal & rice for 4-5 hours.
2. Once the dal & rice have soaked, add the poha into a small sieve or a bowl, wash them & transfer them into the same bowl as the dal & rice, let the poha soak for 5-10 minutes.
3. Further discard the water & add all the soaked ingredients into a mixer grinder jar along with sour curd & water, grind everything into a semi fine paste, once grinded the batter should feel like fine semolina when you press & feel it between your fingers.
4. Transfer the batter into a cooker or a stock pot & add asafoetida & sugar, whisk the batter well using a whisk for 1-2 minutes.
5. Cover the cooker or the stock pot with a lid & keep it in a warm place to ferment, the duration of the fermentation will depend upon the room temperature & the weather, if the weather is cold then the batter will take at least 12-15 hours or more to ferment properly if kept in a warm place. During summers the batter will ferment within 8-10 hours.
6. Once fermented the batter will puff up, at this stage set the dhokla steamer over high flame & bring the water to a boil, once the water comes to a boil & the steamer is ready, you can continue to season the batter with the further process.
7. Add the ginger chilli paste, oil, baking soda & salt into the batter & mix everything well very gently.
8. Brush the dhokla steaming plates with oil & pour the batter into the plates according to your preference of thickness.
9. Move the plates around to spread the batter evenly on the plate & then tap them gently on the kitchen platform.
10. Sprinkle some freshly crushed black peppercorns & place them into the steamer, cover & steam the dhoklas over high flame for 10-12 minutes. The steaming time will depend on the thickness of the batter you have poured, if you are making thin dhoklas then they will steam within 8-10 minutes & if you are making thick dhoklas then they will take upto 12-15 minutes.
11. To check if they are done, open the lid & touch the surface of the dhokla, if it’s not sticky & a knife inserted comes out clean then the dhoklas are ready.
12. Remove them from the steamer & immediately brush the surface with oil & let them cool down slightly before cutting them.
13. Further cut the dhoklas into squares or diamonds & remove them from the steaming plate using a flat spatula.
14. Your super soft & spongy white dhoklas are ready, serve them hot with some chutney.

Chutney

Ingredients:

• FRESH CORIANDER 1 CUP (PACKED)
• GREEN CHILLIES 4-5 NOS.
• GINGER 1 INCH
• PEANUTS 1 TBSP
• CURD 3 TBSP
• CUMIN SEEDS 1/4 TSP
• LEMON JUICE 1 TSP
• SALT TO TASTE
• SUGAR 1 TBSP
• ICE CUBE 1 NO.
• WATER AS REQUIRED

Mehtod:

1. Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine paste.
2. Your tasty green chutney is ready.