Dhokla is a steamed savory cake that is a favorite of western India. They are usually made of semolina and chickpea flour. They are light and fluffy and taste delicious with a tangy green chutney.
I never knew there was so much variety in something this simple.
I was browsing through cookery books in the library when I glanced upon Tarla Dalal’s Non-Fried Snacks. I’m a big fan of non-fried snacks. The book has some good recipes, majorly it has different types of dhoklas and muthias. And this Matar Dhokla or Green Peas Dhokla was a featured recipe.
It is still just as simple to make as the regular dhokla, but now has the added goodness of green peas. You can use either fresh or frozen peas, according to what you have available.
The addition of peas gives it that lovely vibrant green colour and the slight sweetness of peas.
Some people like to soak their dhoklas in a diluted syrup of sugar and lime juice, while some enjoy it with creamy yogurt. It tastes awesome with both.
Step-by-step Instructions:
1) Puree the green peas with a little water.
2) Mix together the chickpea flour, semolina, pea puree, salt, ginger- chilli paste, yogurt and salt into a smooth batter.
3) Now add the fruit salt or eno to the batter. Pour the remaining water over it and mix well. It should start getting frothy.
4) Grease a shallow vessel that fits inside the steamer and add the batter to it.
5) Place the vessel in the steamer and steam on medium flame for 12-15 mins. Insert a knife in the middle and if it comes out clean, it is done.
6) Turn off the stove and allow it to rest for around 2-4 mins.
7) Then remove slowly and cut into desired shape.
8) Heat the oil in a pan and add the mustard seeds.
9) Once they splutter, add the curry leaves and chilli and fry for 20-30 seconds.
10) Pour over this tempering on the dhoklas.
11) Garnish with the fresh coconut and the coriander leaves. I also sprinkled a few pomegranate seeds to add some freshness.
Matar Dhokla
Steamed savory cake made with green peas and chickpea flour.
Recipe Type: Snacks
Cuisine: Indian / Gujarati
Prep Time: 15 minutes
Cook time: 30 minutes
Yield: Serves 3-4
Ingredients:
Dhokla
1 cup Fresh or Frozen Green Peas
1.5 cups of Chickpea Flour / Besan
4 Tbsp Fine Semoline / Chiroti Rava
1 tsp of Ginger-Green Chilli Paste
2 Tbsp of Yogurt / Dahi
1/2 cup of Water
1.5 tsp Fruit Salt (Eno)
2 tsp of Oil for greasing
Salt to taste
Tempering
4 tsp of Oil
½ tsp of Mustard Seeds
10-15 Curry Leaves
1-2 Slit Green / Red Chillies
Garnish
2-3 Tbsp of grated Fresh Coconut
2 Tbsp finely chopped Coriander Leaves
Method:
Puree the green peas with a little water.
Mix together the chickpea flour, semolina, pea puree, salt, ginger- chilli paste, yogurt and salt into a smooth batter.
Prepare the steamer. (see note)
Now add the fruit salt or eno to the batter. Pour the remaining water over it and mix well. It should start getting frothy.
Grease a shallow vessel that fits inside the steamer and add the batter to it.
Place the vessel in the steamer and steam on medium flame for 12-15 mins. Insert a knife in the middle and if it comes out clean, it is done.
Turn off the stove and allow it to rest for around 2-4 mins.
Then remove slowly and cut into desired shape.
Heat the oil in a pan and add the mustard seeds.
Once they splutter, add the curry leaves and chilli and fry for 20-30 seconds.
Pour over this tempering on the dhoklas.
Garnish with the fresh coconut and the coriander leaves.
Notes:
STEAMER - I used an idli steamer. You can use a pressure cooker without the whistle or any deep saucepan with a lid.
1) To prepare it, add around 2-3 cups of water to the steamer and cover and cook on high flame until the water boils.
2) Next place a small flat bottomed vessel or bowl upside down in the steamer. The top of this bowl should be above the level of water.
3) Place the plate / vessel with the dhokla over this upturned bowl. The purpose of the bowl is that the dhokla plate / vessel does not touch the boiling water directly and is slightly higher than the water level.
