Dhokla is a traditional Gujarati dish, a savory steamed bread with a light and spongy texture. It is typically made with channa dal (split peas) but I’ve had various types, made with rava (semolina or cream of wheat) and besan (chickpea flour).
A friend recently introduced me to her version, incorporating vegetables. You can use any veggies in the recipe – I always seem to have carrots, bell peppers and frozen peas on hand so I used those.
You might be wondering about the pasta… the angel hair pasta and potatoes simply help bind the ingredients together!
3/4 cup uncooked, broken angel hair pasta
1/4 cup frozen green peas
1/4 cup finely cut carrots
1 small raw potato, finely diced
1/4 cup green bell pepper, diced
1 cup plain yogurt
1 teaspoon each, ginger and garlic paste
1/2- 1 teaspoon, finely cut green chillies
1/2 teaspoon turmeric
1 teaspoon salt
3/4 cup cream of wheat (coarse variety, if buying from an Indian store)
2 tablespoon oil
1 teaspoon Eno or baking soda
1/2 tablespoon oil
2 teaspoons sesame seeds
1 teaspoon black mustard seeds
Chopped cilantro for garnish
To steam the Dhokla, boil 2 cups of water in a large 4 or 6 quart cooking pot and keep it simmering. Place a small cooking rack or an overturned small metal container or bowl at the bottom. Grease an 8″ cake pan.
Add pasta to a mixing bowl and mix in the vegetables.
Next add the yogurt and spices, cream of wheat, and oil and mix well.
Lastly add the Eno or baking soda.
Pour into prepared cake pan, cover with a lid and steam for 15 minutes.
Heat 1 tablespoon oil, add the sesame seeds and mustard seeds and when the seeds start to pop, remove and pour and spread over the steamed dhokla. Remove pan and cool for 5 minutes and cut into diamond shapes.
Remove to a serving plate and garnish with chopped cilantro.