This Gujurati delicacy is made with ground rice and chenna dal and served as a snack or as a small break between courses at a dinner.
The batter calls for finely chopped ginger & green chillies and a small amount of baking soda. Some cooks in India use "fruit salts" instead.
After the batter is mixed, it's put into a lightly greased cake tin and baked on the stovetop.
After it is baked, the cake is left to cool for about 10 minutes and then cut into diamonds, squares or triangles.
Coriander leaf, green chillies and curry leaves are a must to complete the flavour of dhokla.
The curry leaves are fried in hot oil with mustard seeds and then the dhokla pieces are tossed into the oil and gently stirred to coat and turn a crisp golden brown in places.
Dhokla is served either warm or at room temperature with coconut chutney and grated coconut & coriander leaf (cilantro) to garnish. and .
Coconut, coriander leaf and coconut chutney
Dhokla, grated coconut, coriander leaf and coconut chutney