Dhokla (Steamed Black Gram Bread)
Photo: Vasantdave, CC BY-SA 3.0
Dhokla is a steamed Gujarati snack of rice and skinless black gram, fermented overnight until it turns tangy and light. The long ferment does the flavoring, and a mix of baking soda, lemon juice and oil stirred in at the last moment makes the batter rise into a soft, spongy cake. Ginger and green chilli add heat. Do not confuse it with khaman, which uses chickpea flour. Serve it alongside a meal.
Instructions
Toast the rice and the black gram together in a pan over medium heat for 4 to 5 minutes. Let them cool, then grind to a semi-coarse powder and tip it into a bowl.
Stir in the yogurt and warm water, mixing well so there are no lumps. The batter should be thin enough to pour. Add salt and leave it to ferment for 8 to 10 hours.
Grind the ginger and green chillies to a paste and mix it into the fermented batter. Grease a dhokla platter, thali or other tin, and bring water to a boil in your steamer.
Divide the batter and set half aside. In a small bowl, combine ¼ tsp baking soda, ½ tsp oil and ½ tbsp lemon juice, then stir this into the first half of the batter. Do the same with the second half just before it goes into the steamer.
Pour the risen batter into the greased tin and set it in the steamer. Steam for 8 to 10 minutes, until a knife poked into the center comes out clean.
Scatter the chopped coriander over the top and serve hot with green chutney.
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