My Grannies Dhokra { Instant Dhokra - Savory Steamed Sponge Cake}

My Grannies Dhokra { Instant Dhokra - Savory Steamed Sponge Cake}
I still remember the way my grannies washed and sundried the rice-lentil mix during summer months and grinding it using the stone hand mills. They would pour the grains with one hand while the other hand held on to the wooden dowel going around and around at a dizzying speed.
This instant dhokra is one of the first things I learnt to cook when I was 10, eyeballing everything, just the way my Granny taught me. This, steamed savory, spongy, fluffy diamond-shaped snack topped with a tempering of cilantro and curry leaves, mustard, and sesame seeds, then garnished with freshly grated coconut was usually served for Sunday brunch with fafda, jalebi and an assortment of chutneys, or as a teatime snack, leftovers are usually shallow or deep fried the next day and turned into a whole new snack. They are the ideal thing to whip up for unexpected guests, and my take on the dhokra waffle, crispy on the outside and fluffy on the inside, is a modern take on the steamed version, and kid-approved! Read more about this and how to make the waffles or make them Gluten-free.
INGREDIENTS Instant Dhkora/Chickpea flour Dhokra
2 cups channa no lot (Chickpea flour/ Gram flour)
4 tbsp. sooji (Fine Semolina)
* as an alternative, you can switch up the above to 2 cups Semolina + 4 tbsp. chickpea flour or leave out for GF version
1/2 tsp. ajmo (carom seeds)
1 tbsp. granulated white sugar
1/2 tsp. citric acid (Limbu na Phool)
1/4 tsp. turmeric powder
1 tsp. fresh ginger paste
1 tsp. garlic paste (optional)
1 ½ tsp. crushed Thai green chili paste
2 tbsp. neutral oil
3 tbsp. yoghurt or plant-based yoghurt (better if sour)
1 cup water (may need more or less depending on how much the semolina absorbs)
2 tsp. salt or to taste.
3 tsp. Eno (unflavored Fruit Salt)
Instant Sooji na Dhokra /Semolina Dhokra
1 cup sooji/ semolina (coarse variety preferred I only had fine on hand)
1/2 yogurt (or sub with vegan yogurt or skip yogurt altogether and replace it with water)
1.5 tsp. salt or to taste.
1 ½ tsp. crushed Thai green chili paste
1 tsp. fresh ginger paste
1 tsp. Eno (unflavored Fruit Salt)
½ cup water (may need more or less depending on how much the semolina absorbs)
In a large bowl mix everything together and let it rest for 15-20 minutes and steam using the steps for steaming and then garnish with the tempering.
FOR TEMPERING
1.5 tsp. whole mustard seeds
1 stalk of curry leaves about 10-15 leaves
1 tbsp. white sesame seeds
4 tbsp. cilantro chopped.
3 small Thai green chilies cut into rounds.
2 tbsp. fresh grated coconut (I use frozen coconut shreds
4 tbsp. neutral oil
Red chili powder to sprinkle on the top
- In a large bowl add chickpea flour, semolina, salt, turmeric, ajmo, citric acid and sugar.
- Combine the water, yoghurt, ginger-garlic, and green chili pastes.
- Add the above liquid mix gradually to the flour to get a pancake-like lump free consistency, add oil and whisk the batter well to incorporate air into it.
- Let the batter rest for 20 minutes.
- Divide the mixture into 2 portions.
Steaming Process:
- Prepare your dhokra / idli steamer or fill a large pan with (2 inches) water and place a raised trivet or steamer stand at the base for the steaming process, the water should be at the stand level, not more.
- Cover with a lid and let the steaming process start.
- Grease a round non-stick or stainless-steel plate and place on the trivet, cover the pan (with a lid tied with a kitchen towel to prevent water droplets falling into the batter) and let the oiled plate steam, this step will ensure spongy dhokra
- Prepare the batter by adding 1.5 teaspoons of Eno with ½ tsp of water and as it froths; whisk the batter in one direction until it is well blended and frothy.
- Pour batter into the pre-steamed plate and sprinkle some red chili powder on the surface.
- Cover it with a lid and steam dhokra for about 20-25 minutes.
Vaghar/Tempering
- Meanwhile prepare the tempering : In a pan heat oil in a low flame, add mustard seeds, they crackle, add green chilies and curry leaves then the chopped cilantro and sesame seeds.
- After 25 mins, carefully remove the plate from the steamer using tongs.
- Pour half the tempering on the surface of the dhokra and spread it around with a spoon, garnish with coconut.
- Using a sharp knife cut lengthwise into strips, turn the plate slightly (12 O'clock to 2 O'clock) and repeat to get diamond shaped pieces, or cut into squares,
- Enjoy this Gujarati snack simply with a splash of oil or the all-purpose green chutney or homemade garlic and tomato chutney or tamarind chutney.
Kid Friendly Dhokra Waffles: Use any of the batters above- but instead of steaming make waffles! Preheat the waffle maker and spray some oil. My square waffle maker I added about less then 3/4 cup to each pocket spray with oil and close the lid- cook for at least 6 minutes or until it is ight golden in color.