Dokla
A traditional Gujarati snack made from fermented gram flour and semolina, steamed to perfection and garnished with a flavorful tempering.
Ingredients
- 1 cup Gram flour (Besan)
- 1 tablespoon Semolina (Rava)
- 1 cup Butter milk (Butter milk should be sour)
- 0.25 inch Ginger
- 2 count Garlic flakes
- 1 count Green chillies
- 0.25 teaspoon Sugar
- 0.25 teaspoon Salt
- 0.75 teaspoon Eno
- 1 tablespoon Oil
- 0.25 teaspoon Mustard seeds
- 1 pinch Asafetida
- 1 sprig Curry leaves
- 1 teaspoon Water
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Instructions
- 1In a bowl, combine gram flour and semolina. Add sour butter milk and mix thoroughly. Allow the mixture to rest overnight for fermentation.
- 2Grind ginger, garlic, and green chillies into a paste. Add sugar and salt to the paste and mix well.
- 3Add the spice mixture to the fermented gram flour batter and mix until smooth. Grease a vessel with oil, pour the batter into it, and add Eno. Stir gently to combine.
- 4Place the vessel in a pressure cooker and steam the batter as you would for idli. The dokla is ready when a knife inserted into it comes out clean.
- 5In a small pan, heat oil and add mustard seeds. Once they sputter, add asafetida and curry leaves. Remove from heat and allow to cool slightly.
- 6Invert the steamed dokla onto a plate and cut into square pieces. Pour the cooled tempering over the dokla, adding a teaspoon of water if needed. Optionally, garnish with scraped coconut and finely chopped coriander leaves. Serve with coriander chutney or tomato sauce.
