I use this when I have leftover curry to use up and I don’t want to serve it again with plain rice – the Masala Dhokla is a quick and easy way to vary the meal.You can use any fairly dry leftover curry, such as chole, channa masala, any potato curry that doesn’t have a lot of gravy, etc.
This is a “quick” dhokla recipe that doesn’t require any fermentation and only takes a few minutes to mix up.
YOU WILL NEED
- 1 cup besan (chickpea) flour
- 2 T cream of wheat (farina, semolina, rava)
- 1/2 tsp Fruit Fresh or citric acid or Eno salt
- 1 tsp salt, or to taste
- 2 tsp ginger paste
- 1 green chili, finely minced
- 1 T light sesame oil (gingelly oil)
- 1.5 c water
- 1.5 tsp baking powder
- 1/2 tsp more of the Fruit Fresh, citric acid, or Eno Salt
- Stir the dry ingredients together with a fork.
- Add ginger, chili, light sesame oil (gingelly), and water.
- Mix well with a wire whip or a fork.
- Add 1.5 tsp baking powder and another 1/2 tsp of the Fruit Fresh or citric acid crystals, or 2 tsp of Eno salt. Mix well but quickly.
- Let the batter sit while you bring water to boil in a steamer or dutch oven with a cake rack in the bottom.
- When it reaches the simmering point, turn the heat down to keep it at the simmer (covered).
- Pour one-half the batter into a greased 8″ cake pan.
Set the pan in the top half of a steamer or on the rack in your dutch oven.
- Cover the pan.
- The water should not touch the cake pan, you will have to watch and add water if it gets too low during the steaming process. This shouldn’t be to much trouble if you keep it at the simmer and keep it covered.
- Let it set up for a few mins in the steamer – how long depends on how thick you poured the batter, it could be only a minute or up to 5 if it’s a thicker dhokla.
- Spoon small amounts of your curry over the surface of the dhokla – for safety’s sake remove the steamer from the pan so you don’t get a steam burn while doing this.
- Then simply replace in the steamer and continue to cook. Voila, easy, quick Masala Dhokla!
- The batter should be done in 13 minutes or so (less without the masala). Use a knife to test for doneness (just like a cake).
- Remove from the steamer and loosen the edges of the dhokla with a knife. Put a plate over the top of the cakepan and flip the whole thing out to flip it out of the cake pan. You may have to shake it a few times to get it to drop out. Then put another plate over the plate with the dhokla on it (which is now upside down) and flip again, to get it right side up.
- Serve with ghee.
Simple as that!