Spongebob Squarepants without legs is the apt physical description for this item. This particular tasty treat goes wherever Gujaratis go. Dhoklas are amazingly popular and with the chutney, these become a mouth watering treat.
Rice and split chickpeas (chana dal), in a particular ratio (to achieve the desired texture and taste) are soaked overnight. The mixture is ground, and the paste is fermented for four to five hours or overnight. This is spiced by adding chili pepper, Coriander, ginger and baking soda.
The fermented batter is then steamed for about 15 minutes on a flat dish and cut into pieces. These chopped pieces are seasoned in hot oil with mustard seeds. Asafoetida and chopped green chillies can also be fried and, sometimes, an equal amount of water. The pieces are then removed from dish. Sometimes it is also fried in hot oil with cumin seeds.
It is usually served with deep fried chillies and chutney made from coriander. It is garnished with coriander and often with grated coconut.[citation needed]
Another method is to steam the fermented batter for 15 minutes on plates placed inside a container that does not allow steam to escape. To avoid steam water falling on the batter during preparation, a cloth may be placed inside the container. The plates are not directly placed on the base, or the batter will burn, so a small stand is used. When the batter is steamed properly, the plates are taken out of the container and then served with raw oil poured over the dhokla, or used as dip. Other ingredients like curd, tomato sauce, garlic paste, or coriander paste may be used in serving, however none of these are traditionally eaten with dhokla
Rice and split chickpeas (chana dal), in a particular ratio (to achieve the desired texture and taste) are soaked overnight. The mixture is ground, and the paste is fermented for four to five hours or overnight. This is spiced by adding chili pepper, Coriander, ginger and baking soda.
The fermented batter is then steamed for about 15 minutes on a flat dish and cut into pieces. These chopped pieces are seasoned in hot oil with mustard seeds. Asafoetida and chopped green chillies can also be fried and, sometimes, an equal amount of water. The pieces are then removed from dish. Sometimes it is also fried in hot oil with cumin seeds.
It is usually served with deep fried chillies and chutney made from coriander. It is garnished with coriander and often with grated coconut.[citation needed]
Another method is to steam the fermented batter for 15 minutes on plates placed inside a container that does not allow steam to escape. To avoid steam water falling on the batter during preparation, a cloth may be placed inside the container. The plates are not directly placed on the base, or the batter will burn, so a small stand is used. When the batter is steamed properly, the plates are taken out of the container and then served with raw oil poured over the dhokla, or used as dip. Other ingredients like curd, tomato sauce, garlic paste, or coriander paste may be used in serving, however none of these are traditionally eaten with dhokla
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