serves
4
prep
20 minutes
cook
20 minutes
serves
4
people
preparation
20
minutes
cooking
20
minutes
Ingredients
1½ cups handvo flour (mixture of chickpea and rice flours)
¼ cup wheat flour
½ cup semolina
½ cup yoghurt
2 cups finely chopped spinach and fenugreek leaves
3 tbsp ginger chilli paste
2 tbsp oil
3 tsp salt
3 tbsp brown sugar or grated jaggery
1 tsp turmeric
2 cups water
fruit salt
For tempering
2 tbsp oil
½ tsp mustard seeds
½ tsp bishop’s weed
1 tbsp sesame seeds
pinch of asafoetida
5 garlic cloves, finely chopped
Standing time 20 minutes
Instructions
In a mixing bowl, mix all flours, semolina, yoghurt, spinach, fenugreek leaves, ginger chilli paste, oil, salt, sugar and turmeric.
Slowly add the water until a pasty batter is formed. Taste and adjust seasoning if necessary. Let the batter stand for at least 15 minutes.
Just before steaming, sprinkle the fruit salt and add 2 tsp of water on top. When bubbles start to form, mix the batter gently.
Grease a high-edged plate, and pour in the batter to ½-inch thickness.
Steam cook for 10-15 minutes, testing with a fork or toothpick.
Once cooked, remove from the heat and stand for 5 minutes. When cool, cut into equal pieces.
For tempering, heat the oil in a large pan (to fit in all the cut dhokla pieces).
Add the mustard seeds and bishop's weed, until they start to pop. Add the sesame seeds, asafoetida and garlic. Cook for 10 seconds and add in the pieces of dhokla.
Mix and cook for 5-7 minutes, stirring as needed. Enjoy them hot.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
