Steamed Savoury Cakes

Servings: 6

Author:

Cakes [/dishes/cakes/]

Indian [/cuisines/indian/]

Instructions

1 Grind the green chillies and ginger to a smooth paste. Keep aside.
2 Grind the Bengal gram coarsely; whisk to incorporate air in it. Keep aside to
ferment in a warm place for at least 10 hours or till tiny bubbles appear.
3 Add the oil, salt, asafoetida, soda bicarbonate, and green chilli-ginger paste
to the Bengal gram, paste. Add a little water and whisk the mixture thoroughly
once again.
4 Grease a flat stainless steel plate or a Baking dish (2 inch deep). Spread the
mixture to a thickness of 1 inch. Steam till it is done. To check if the dish is
ready, pierce with a fork. If the fork comes out clean, then the dhokla is
ready.
5 Allow to cool, then cut into 1 -1 1/2 inch squares.
6 For the tempering, heat the oil in a pan; add the mustard seeds, cumin seeds,
and dry red chillies. When they start crackling, add curry leaves and pour over
the dhokla.
7 Serve garnished with coconut and green coriander.