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Dhokla

December 2009

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.

dhokla - December 2009

The batter calls for finely chopped ginger & green chillies and a small amount of baking soda. Some cooks in India use "fruit salts" instead.

dhokla - December 2009

After the batter is mixed, it's put into a lightly greased cake tin and baked on the stovetop.

dhokla - December 2009dhokla - December 2009

dhokla - December 2009dhokla - December 2009

After it is baked, the cake is left to cool for about 10 minutes and then cut into diamonds, squares or triangles.

dhokla - December 2009 dhokla - December 2009

Coriander leaf, green chillies and curry leaves are a must to complete the flavour of dhokla.

coriander - December 2009green chillies - December 2009
curry leaf - December 2009

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 - December 2009

Dhokla is served either warm or at room temperature with coconut chutney and grated coconut & coriander leaf (cilantro) to garnish. and .

dhokla - December 2009

Coconut, coriander leaf and coconut chutney

dhokla - December 2009

Dhokla, grated coconut, coriander leaf and coconut chutney

dhokla - December 2009

to blog from OUR kitchen: dhokla (WHB#215: curry leaf)







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