Soft and spongy savoury cake prepared by steaming a batter of chickpeas flour or semolina combined with yogurt and finished with a fragrant tempering of mustard seeds, sesame seeds and asafoetida. Tri-colour dhokla is a treat for your eyes and a delight for your taste buds!
Ingredients
1 cup coarse semolina
1/2 cup coarse gram flour (chickpea flour)
3 tablespoons yogurt
11/2 teaspoons freshly ground ginger
11/2 teaspoons freshly ground green chillies
1 cup spinach (washed and chopped)
11/2 tablespoons Eno fruit salt
1 tablespoon mustard seeds
1 tablespoon sesame seeds
1/4 teaspoon asafoetida
1 tablespoon oil
2 tablespoons finely chopped coriander leaves
Salt to taste
Method- Combine the semolina, yogurt, freshly ground ginger & green chillies, salt and 1 cup of water in a large bowl. Mix well and let it rest for 10-15 minutes.
- In the meanwhile, puree the spinach in a blender or food processor. Keep the spinach puree aside.
- In a separate bowl, combine the gram flour, 1tablespoon yogurt, 1/2 teaspoon freshly ground ginger, 1/2 teaspoon freshly ground green chillies, salt and 1/2 cup of water. Mix well to make a smooth batter.
- Grease 3 steamer moulds and keep them aside.
- Add 1 tablespoon Eno fruit salt to the semolina batter and mix well. Pour half of this batter immediately into a greased mould. Mix the spinach puree in the remaining semolina batter and pour immediately into another greased mould.
- Add 1/2 teaspoon Eno fruit salt to the gram flour batter, mix well and pour it in the 3rd steamer mould.
- Place the 3 moulds in the steamer and steam for 12 to 15 minutes or till a knife or toothpick inserted in the dhokla comes out neat without any batter on it.
- Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, add the sesame seeds and asafoetida. Sauté on a medium flame for a few seconds. Pour this tempering over the dhoklas.
- Cut them into shape of your choice to serve. Dhokla is usually cut into squares but I used a round cookie cutter to give them a different look.
- Serve hot garnished with coriander leaves.