Jain Dhokla
A steamed savory cake made from fermented rice and gram flour, prepared without onion, garlic, or root vegetables.
Ingredients
- 2 cups gram flour (besan)
- 1/2 cup semolina (sooji)
- 1 cup yogurt
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp sugar
- 1 tsp fruit salt (eno)
- Salt to taste
For Tempering:
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 2-3 dried red chilies
- 1 sprig curry leaves
- 2 tbsp fresh coriander, chopped
- 2 tbsp freshly grated coconut
Instructions
Mix gram flour, semolina, yogurt, ginger paste, green chili paste, sugar, and salt.
Add water to make a smooth batter. Let it ferment for 6-8 hours.
Grease a dhokla pan or any flat container that can be steamed.
Just before steaming, add fruit salt to the batter and mix gently.
Pour the batter into the greased pan and steam for 15-20 minutes.
Insert a toothpick to check if it's done. It should come out clean.
Let it cool for 5 minutes, then cut into squares.
For tempering, heat oil in a small pan. Add mustard seeds, sesame seeds, dried red chilies, and curry leaves.
Pour the tempering over the dhokla pieces.
Garnish with fresh coriander and grated coconut.
Serve with green chutney.