Dhokla Chaat
This Dhokla Chaat is a vibrant street food snack, light and fluffy dhokla pieces tossed with chutneys, yogurt, and fresh toppings. It's a fun and flavorful way to enjoy a classic Gujarati favorite.
Ingredients
- 1.5 cups rice flour
- 0.75 cup semolina (suji)
- 0.75 cup plain yogurt
- 0.75 cup water
- 1.5 teaspoons ginger paste
- 1.5 teaspoons green chili paste
- 0.75 teaspoon turmeric powder
- 1.5 teaspoons salt
- 0.75 teaspoon baking soda
- 2 tablespoons oil
- 1.5 teaspoons mustard seeds
- 1.5 teaspoons sesame seeds
- 15-20 curry leaves
- 0.25 cup water (for tempering)
- 0.75 cup green chutney
- 0.75 cup sweet tamarind chutney
- 1.5 cups plain yogurt, whisked
- 0.5 cup finely chopped red onion
- 0.5 cup finely chopped tomato
- 0.25 cup pomegranate seeds
- 0.25 cup finely chopped fresh cilantro
- 0.5 cup sev
Instructions
- In a large mixing bowl, combine 1.5 cups rice flour, 0.75 cup semolina, 0.75 cup plain yogurt, 0.75 cup water, 1.5 teaspoons ginger paste, 1.5 teaspoons green chili paste, 0.75 teaspoon turmeric powder, and 1.5 teaspoons salt. Mix well to form a smooth batter. Make sure there are no lumps. Cover the bowl and let the batter rest for at least 30 minutes.
- Grease an 8-inch square pan or a similar sized steaming plate with a little oil. Heat a steamer with water over medium-high heat until it comes to a boil.
- Just before steaming, add 0.75 teaspoon baking soda to the dhokla batter. Pour 2 teaspoons water over the baking soda to activate it, then gently mix it into the batter until it becomes frothy and light. Do not overmix.
- Immediately pour the batter into the greased pan and place it carefully inside the hot steamer. Cover and steam for 15-20 minutes, or until a knife inserted into the center comes out clean.
- Remove the steamed dhokla from the steamer and let it cool slightly for 5-10 minutes. Once cooled, cut the dhokla into small, bite-sized cubes.
- For the tempering, heat 2 tablespoons oil in a small pan over medium heat. Once the oil is hot, add 1.5 teaspoons mustard seeds and let them splutter. Then add 1.5 teaspoons sesame seeds and 15-20 curry leaves. Fry for a few seconds until fragrant.
- Carefully add 0.25 cup water to the tempering mixture and bring it to a quick boil. Immediately pour this hot tempering over the dhokla cubes. Gently toss the dhokla so each piece is coated.
- To assemble the chaat, arrange the dhokla cubes in a shallow serving platter or individual bowls. Drizzle 0.75 cup green chutney and 0.75 cup sweet tamarind chutney generously over the dhokla.
- Spoon 1.5 cups whisked plain yogurt over the chutneys. Top with 0.5 cup finely chopped red onion and 0.5 cup finely chopped tomato.
- Finally, garnish the Dhokla Chaat with 0.25 cup pomegranate seeds, 0.25 cup finely chopped fresh cilantro, and 0.5 cup sev. Serve immediately and enjoy this fresh and tangy snack.