Dhokla
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 88.7
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 310.6 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.5 g
- Protein: 3.0 g
View full nutritional breakdown of Dhokla calories by ingredient
Introduction
Traditional Indian steamed bread made from chickpea flour. Traditional Indian steamed bread made from chickpea flour.Number of Servings: 8
Ingredients
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1 cup chick pea flour (also called besan or gram flour in some stores)
1/2 tsp salt
1 tsp ground turmeric
2 tsp grated ginger root (optional)
1/2 hot green chile pepper, crushed (optional)
2 tsp sugar (can substitute any sweetener)
1 c water
juice of 1 lemon
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1 tsp baking soda
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2 tbsp oil
1 tbsp whole mustard seeds
1/4 c cilantro (fresh coriander leaves) chopped
Directions
You will need a steamer set up. I don't own a steamer so I jury rig one by inverting a heat proof bowl in a large dutch oven, and then placing an 8"x8" baking dish on the inverted bowl.
Mix the besan flour, sugar, salt, turmeric, ginger, and crushed chile pepper in a medium bowl.
Whisk in water until batter is smooth and no lumps remain.
Cover batter and allow batter to rest at least 10 minutes and up to four hours.
While batter is resting, lightly oil steamer insert, and bring water to boil in steamer.
When steamer is ready to go, quickly add baking soda to the batter. Mix gently but thoroughly. The goal is to work quickly enough that the batter can go on the heat before all of the baking soda and lemon juice react with one another, but thoroughly enough that you will not end up with leaden lumps of baking soda in the finished bread.
Place batter in steamer and cover tightly. Cook for 20 minutes, or until toothpick inserted in center comes out clean.
While bread is steaming, heat the remaining oil in a very small frying pan, or in the bowl of a large metal ladle. When oil is shimmering, add the mustard seeds, and fry until seeds pop. Use the mustard oil and chopped cilantro to garnish.
The majority of the fat in this recipe can be eliminated by omitting the mustard oil garnish.
Number of Servings: 8
Recipe submitted by SparkPeople user TABIGARASU.
Mix the besan flour, sugar, salt, turmeric, ginger, and crushed chile pepper in a medium bowl.
Whisk in water until batter is smooth and no lumps remain.
Cover batter and allow batter to rest at least 10 minutes and up to four hours.
While batter is resting, lightly oil steamer insert, and bring water to boil in steamer.
When steamer is ready to go, quickly add baking soda to the batter. Mix gently but thoroughly. The goal is to work quickly enough that the batter can go on the heat before all of the baking soda and lemon juice react with one another, but thoroughly enough that you will not end up with leaden lumps of baking soda in the finished bread.
Place batter in steamer and cover tightly. Cook for 20 minutes, or until toothpick inserted in center comes out clean.
While bread is steaming, heat the remaining oil in a very small frying pan, or in the bowl of a large metal ladle. When oil is shimmering, add the mustard seeds, and fry until seeds pop. Use the mustard oil and chopped cilantro to garnish.
The majority of the fat in this recipe can be eliminated by omitting the mustard oil garnish.
Number of Servings: 8
Recipe submitted by SparkPeople user TABIGARASU.
Member Ratings For This Recipe
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