Cucumber Dhokla is a savory steamed chickpea flour and semolina cake with added cucumber that is perfect for breakfast or as a tea time healthy snack.
I've been missing around the blog for 2 weeks now. I've been busy cooking up an amazing spread that will soon appear here. Now that's what I would love to say. But that's not what I have been doing. Everyone at home has been under the weather and what I have been cooking has been just soup and regular dal rice. and my taste buds totally ditched me too. I could barely make out what the food tasted like.
I can finally taste the food and I'm SOO happy about it.
I've recently gotten obsessed with one particular fruit and one particular vegetable - the water melon and the cucumber. And today is all about the Cucumber. I've been adding cucumber to almost everything - Upma, Akki Rotti, Sambar etc. What I love about adding Cucumber to any dish is that it ends up giving it that moistness along with a very subtle flavor. That is exactly what it did to this Dhokla.
Cucumber Dhokla is my own concoction that is inspired from the traditional Dhokla. I recently had a cucumber pakoda (Seriously!!!) and it tasted good (Really!). I never would have guessed that cucumber that besan (chickpea flour or gram flour) would go so well together. So when I set out to make dhokla this time, I got a little creative, I added in a grated cucumber and a bit more. I also added in a little bit of grated carrot, a few frozen peas, and finely chopped capsicum. Although technically, I should be calling it a mix vegetable Dhokla. I prefer calling it the Cucumber Dhokla, cause that flavor it had in the end was all fresh Cucumber.
You can skip the remaining vegetables and just stick to the cucumber and it will taste just as good - I promise.
Instant Cucumber Dhokla | Cucumber Chickpea Steamed Cakes
Instant Cucumber Dhokla is a savory steamed chickpea flour and semolina cake with added cucumber that is perfect for breakfast or as a tea time healthy snack.
Recipe Type: Breakfast
Prep Time: 15 minutes
Cook time: 20 minutes
Yield: Serves 2-3
For the Cucumber Dhokla:
3/4 cup Chickpea Flour or Besan
3/4 cup Semolina or Rava
1 grated Cucumber
1 tsp of Ginger- Garlic Paste
1 crushed Green Chilli
1 grated Carrot (Optional)
1 Tbsp Green Peas (Optional)
2 Tbsp chopped Capsicum
1.5 tsp Fruit Salt or Eno
1/4 tsp Asafoetida or Hing
2 Tbsp Yogurt or Curd
1 cup Water
Salt to taste
Oil to grease the steamer
For the Tempering:
3-4 tsp Oil
1 tsp Mustard Seeds
8-10 Curry Leaves
1-2 tsp of Lemon juice
1/2 tsp of Sugar or Jaggery
2 Tbsp fresh grated Coconut
2 Tbsp finely chopped Coriander leaves
Preparing the Steamer:
You can steam in an Idli steamer or a pressure cooker or a large deep saucepan. If using a pressure cooker, remove the whistle.
Pour around 2-3 cups of water in it and cover it and allow the water to come to a boil.
Place a small upturned flat bottomed bowl or vessel at the bottom of the steamer.
Preparing the Dhokla:
Mix together all the ingredients except the water, oil and the fruit salt.
Add 3/4 cup of water and mix well. Add more water if required. The dough should be thick yet pourable. Almost like a cake or idli batter. The quantity of water depends on the type of rava and besan.
Once your steamer is ready, grease a flat vessel that will fit into your steamer with oil.
Now add the fruit salt and the remaining water and mix well. The fruit salt should cause the batter to start foaming and become light.
Pour the batter into the greased vessel and place it in the steamer.
Allow it to steam for 10-15 minutes. Depending on the depth of your vessel, you may need to keep it in longer. The Cucumber Dhokla is ready when a skewer or knife comes out clean.
Allow it to cook and remove from the vessel.
Preparing the Tempering:
Heat oil in a pan and add the mustard seeds.
Once the seeds splutter, add the curry leaves.
Remove it off the heat and add the sugar and the lemon juice.
Assembling the Cucumber Dhokla:
Cut into bite sized pieces.
Pour the tempering over the Cucumber Dhokla.
Garnish with the coconut and the coriander.
Serve warm with coriander chutney or sweet and spicy yogurt.