Basic Dhokla (Basic Steamed Rice and Dhal Cake) is a traditional Indian recipe for a classic snack or accompaniment of steamed rice, bean and coconut cakes with yoghurt and spices that are often served for Diwali. The full recipe is presented here and I hope you enjoy this classic Indian version of: Basic Steamed Rice and Dhal Cake (Basic Dhokla).
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Dhokla, Indian steamed bean cakes come in many varieties. This version uses a combination of rice and chana dhal, split chickpeas, which is a dried, split pulse that is made by removing the outer layer of black chickpeas and then splitting the kernel. It is often used as the main ingredient in South Asian daal (dhal).
Ingredients:
250g (9 oz) rice
450g (1 lb) chana dhal
60g (2 oz) Greek yoghurt
½ tsp bicarbonate of soda
6 green chillies, chopped
1cm/½in root ginger, grated
¼ tsp ground coriander
¼ tsp ground cumin
½ tsp turmeric
Salt to taste
½ coconut, grated
150g/5½oz coriander leaves, finely chopped
1 tbsp refined vegetable oil
½ tsp mustard seeds
Method:
Combine the rice and dhal together in a bowl Pour over just enough water to cover then set aside to soak for 6 hours. Grind coarsely in a wet and dry grinder.
Add the yoghurt and bicarbonate of soda. Mix well then set the paste aside, covered with a tea towel, in a warm spot to ferment for 6-8 hours.
At this point add the green chillies, ginger, ground coriander, ground cumin, turmeric and salt to the batter. Mix thoroughly to combine.
Pour into a well greased 20cm/8in round cake tin. Place in a steamer basket over boiling water and steam the batter for 10 minutes.
Remove from the steamer, set aside to cool then slice with a sharp knife into square pieces. Transfer to a heat proof plate and sprinkle the grated coconut and coriander leaves over them. Set aside.
Heat the oil in a pan. Add the mustard seeds to the hot oil and let them splutter for 15 seconds. Pour this oil over the dhoklas and serve immediately.
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