We can never get enough of Gujarati culinary marvels like the feather-light and fluffy dhoklas. Dhoklas are delicious any time of day and are made with a batter of fermented gramme flour (besan) and mild spices. Most of us are prone to envisioning something rich and fatty when we think about evening munchies. Would you agree that our teatime companions, whether they are samosas, pakodas, chips, or bondas, are typically a tad on the calorie-dense side? But to generalize in this way would be a mistake. Because one popular food from the western half of the country that we all enjoy has managed to avoid the stigma of being unhealthily high in calories or cholesterol. We're referring to the cherished dhokla. We can never get enough of Gujarati culinary marvels like the feather-light and fluffy dhoklas.
Dhokla is a Bengal gramme flour-based savoury cake that is cooked to create a fluffy texture. The meal is a national favourite and is served with pride in Gujarat, the state of its origin. It is a low-calorie, nutritious, and high-protein snack. It is prepared quickly and is fried with little to no oil. The flour's nutritional value is increased via fermentation. Dhokla is beneficial for diabetes because it has a low glycemic index.
Ingredients
- Half a cup of moong dal (yellow lentils).
- 1/2 a cup of Green peas, boiled and shelled
- 2 slit chillies
- 1 inch of grated ginger
- 1 tbsp of chickpea flour
- 2 tbsp of well-beaten sour curd
- 1 tsp sugar
- 1 tbsp fruit salt
- 1/4 tbsp of edible soda
- 1/4 tbsp of turmeric powder
- a bunch of chopped coriander leaves
- 2 tbsp grated coconut
- Salt to taste
For Tempering
- 2 tsp oil
- 1/8 teaspoon of mustard seeds
- 3 Slit chillies
- A few of curry leaves
- A pinch of asafetida powder
- 1 tbsp lemon juice
- For Chutney
- A few leaves of mint
- 5 dry red chillies
- 3 cloves of garlic
- 1 tsp cumin seeds
- Grated ginger, one-inch piece
- 1 tsp vinegar
- 1 little small ball tamarind
- Salt to taste
Method
Preparation for Chutney
- Make the chutney first. Using a mixer, grind the tamarind to a fine paste. Add salt, pepper, garlic, ginger, and mint leaves after that. All of it should be ground into a paste. Add vinegar and a little water, and stir thoroughly. Set aside the chutney
Preparation for Dhokla
- Stir the curd in the grinder to make dhokla. Combine the curd and semolina. No lumps should be present. With a stirring spoon, thoroughly incorporate grated ginger, green chilies, and salt into the curd and for 4-5 hours, leave the mixture covered
- Grease a flat plate or dhokla bowl. Add the edible soda to the dhokla concoction and stir. On the platter, spread the mixture. Dhokla is steamed for 20 minutes. Dhokla should be cooled before being cut.
- Dhokla is popular among those trying to reduce weight because it is steam-cooked rather than fried. You can digest fermented foods more easily. Complex proteins, carbs, and lipids are broken down by the microorganisms into molecules that are simpler to digest. This promotes a balanced gut flora. Increased energy levels, better digestion, and healthier bowel movements all support weight loss. So why are you still waiting?
