Originating in India, dhokla are savory steamed dumplings made from chickpea flour. Light, airy and rich in taste, the dough is very easy to prepare. Something to mark the start of a meal.

Ingredient

  • 135g sifted chickpea flour
  • 1/2 tsp. coarse salt
  • 100g whole yogurt
  • 1 C. Turmeric
  • 3 cm finely chopped ginger
  • 1 or 2 green cayenne finely chopped
  • 200g paneer (Indian cheese)
  • 1 C. baking soda
  • Juice of 1/2 lemon
  • 3 tbsp. tablespoons of neutral vegetable oil
  • 10 pieces of curry leaves
  • 1/2 tsp. teaspoon of brown mustard seeds
  • 4 green cayenne
  • 2 tbsp. Sugar
  • 1 C. vinegar
  • 1 C. tablespoon grated coconut
  • 15 gr finely chopped coriander

Preparation

  1. Cover the springform pan with parchment paper. In a bowl, add chickpea flour, coarse salt, yogurt, turmeric, ginger and cayenne pepper. Add 225 ml of water gradually and mix until you get a smooth paste. Use a whisk to remove lumps.
  2. Place a large skillet or steamer pot filled with a little water over medium-high heat. Make sure the springform pan fits snugly against the pan, on the wire rack, so that the bottom of the pan doesn’t touch the water and the lid can rest on top.
  3. Place the paneer on a cutting board and cut it in half horizontally. Cut slices and spread them in an even layer on the bottom of the springform pan, trying to fill as much of each hole as possible.
  4. Mix baking soda and lemon juice lemons in a separate bowl, it will become frothy. Add the mixture to the dhokla mixture and stir until the mixture thickens slightly.
  5. Spread the batter over the paneer, place the pan in the steamer and steam for 30 to 35 minutes. Check the cooking, knife blade should come out dry. Remove the mold and allow it to cool for 15 minutes.
  6. Prepare curry syrup. Heat the oil in a skillet over medium-high heat, but not too hot or the spices don’t burn. Add curry leaves, seeds mustard and cayenne and fry for a few seconds until the seeds pop. Add sugar and vinegar with 75 ml of water and let it bubble for 2 minutes.
  7. Remove the dhokla from the mold and place it on a serving plate. Place a spoonful of hot syrup curry on top and cut the bread into nice squares. Garnish with grated coconut and fresh coriander leaves.

LE + EAT: this dhokla is perfect as an aperitif, accompanied by a froth. If you can’t find green cayenne pepper, you can substitute it with regular green chilies.