Eggless | Vegan | Jain
Serves - 5 people | around 12 dhoklas
Prep Time - 10 minutes | Resting Time - 10 minutes
Cooking Time - 15 minutes
Measurements: 1 cup = 250 ml
1 ½ cups - Chickpea Flour (besan)*
2 tablespoons - Granulated Sugar
¾ teaspoon - Citric Acid Crystals / Powder
¼ teaspoon - Asafoetida (hing)
¼ teaspoon - Turmeric (haldi)
1 teaspoon - Salt
1 cup - Water
1 teaspoon - ENO Fruit Salt
2 tablespoons - Water for ENO
Ingredients for Tempering
3 tablespoons - Oil
2 teaspoons - Mustard Seeds (rai)
2 - Slit Green Chillies
8-10 - Curry Leaves
1 tablespoon - Sesame Seeds
1 tablespoon - Sugar
½ cup - Water
*Chickpea Flour (Besan) sources: Tata Sampann, Pro Nature, 24 Mantra Organic Besan.
Add the chickpea flour (besan), sugar, citric acid, asafoetida (hing), turmeric (haldi) and salt in a blender and grind them well so that everything gets mixed evenly.
Add 1 cup of water to the above mixture and stir to combine. Whisk the mixture well for about 5 minutes.
Then, let the mixture rest for 10 minutes.
In the meantime, grease a cooking bowl or tin mould which can fit in your steamer.
Fill the steamer with enough water and turn it on. The water should be really hot when you put the batter-filled bowl or mould in the steamer.
Add Eno Fruit Salt to the whisked batter along with 2 tablespoons of water and mix immediately. The batter will rise and turn frothy. Whisk it in one direction until everything is mixed well. However, do not over whisk the batter because that can make the dhoklas come out hard.
Pour the batter into the grease cooking bowl or tin mould and place it in the hot steamer.
Steam the dhoklas for 15 minutes.
Once 15 minutes have passed, do a toothpick test with the dhoklas. It should barely stick to the pick. Take the bowl / mould out and let the dhoklas cool down for a few minutes.
Heat oil in a pan over medium heat. Add mustard (rai) seeds, Once they start crackling, add the curry leaves, slit green chillies and sugar. Mix well.
Pour water and stir well until the sugar dissolves. Turn off the heat then.
Allow the tempering (tadka) to cool down until it is just warm to pour over the dhoklas.
Once the dhoklas cool down a little, cut them into small squares.
Now pour the tempering (tadka) over the dhoklas.
Keep them aside for at least 30 minutes allowing them to soak in all the flavors.
Optional: Garnish the dhoklas with chopped coriander & grated coconut.
Serve warm & fresh with green chutney for breakfast, teatime snack or as a starter.
Chickpea flour has fewer calories and higher protein than other flours. It is packed with vitamins & minerals and also contains beneficial antioxidants.
These are only approximate values and have only been uploaded here for your convenience in tracking the food you make & eat.
We have not professionally evaluated them.