Serves: 4
Total Calories: 635
1. Prepare the ginger-green chili paste. Then, in a bowl, mix together the chickpea flour and water and, using a whisk or a fork, whip well to incorporate air and make a semi-this batter, about 1 minute. Add the ginger-green chili paste, salt, 2 tablespoons oil, and mix well.
2. Put about 1 inch of water in a pressure cooker or in a large pot that will be used for steaming the dhokla. Grease well 1 large or 2 small dhokla trays or metal pie pans with raised edges.
3. Mix the citric acid and baking soda into the batter, which will make it foam immediately. Working quickly, transfer the batter to the trays and place the tray in the pot, making sure it sits about 1 inch above the water level. Cover the pot, leaving the vent open if you're using a pressure cooker or leaving the cover a little askew if you're using a regular pot, to allow the steam to escape. Cook over high heat about 15 to 20 minutes, or until a toothpick inserted in the center of the dhokla comes out clean. Remove from the pot.
4. Heat the remaining 2 tablespoons oil in a small nonstick wok or saucepan over medium-high heat and add the mustard seeds. They should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the sesame seeds, green chili peppers, and curry leaves, and cook about 30 seconds. Mix in the sugar-water and pour evenly over the dhokla cake. Let cool and cut into the desired size squares, rectangles, or other shapes, and place them on a serving platter. Garnish with the cilantro and coconut, and serve.
VARIATION: To make white dhokla, use semolina instead of chickpea flour.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Falguni's Steamed Chickpea Flour Cakes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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