Subj : Dhokla (Savory Steamed Chickpea Cake), part 1
To   : All
From : Ben Collver
Date : Sat Apr 12 2025 09:46 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dhokla (Savory Steamed Chickpea Cake) (Gluten Free)
 Categories: Cakes, Indian
      Yield: 4 Servings

  1 1/3 c  Besan (chickpea flour);
           - divided
    3/4 c  Thick plain whole milk
           - yogurt (not greek, not
           - fat-free, slightly sour)
      3 tb Canola oil
    1/2 ts Turmeric powder
    1/4 ts Hing powder (asafoetida)
    1/2 ts Granulated sugar
    1/3 c  Water; more as needed,
           - room temperature
      2    Thai green chillies
      1    Ginger shoot (1")
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt

MMMMM---------------------------SYRUP--------------------------------
    3/4 c  Water
      1 sm Lime; juice of,
           - adjust to taste
    1/2 ts Salt; adjust to taste
      2 tb Granulated sugar;
           - up to 3 tb,
           - adjust to taste

MMMMM-------------------------TEMPERING------------------------------
  1 1/2 tb Oil
    1/2 ts Black mustard seeds
    1/2 tb White sesame seeds
      1    Green chili; chopped
      4    Curry leaves; up to 5
           - (optional)
           Fresh cilantro; chopped

  Notes:

  Avoid using very old baking powder or soda for this recipe.

  Even though I used a high dish for steaming it, I realized that it
  would have been much faster and proper if I used a shallow but wide
  dish for steaming it (the traditional route). If you have a wide dish
  which can fit your steamer and hold your batter, go for it.

  I found that the taste & texture changed on 3rd day in the
  refrigerator.

  Syrup:

  In a bowl, mix together the water, sugar, lime juice and salt. Let
  sit.

  Play with the quantities of sugar, lime juice and salt to how sweet,
  salty or tart you want.

  Cake:

  Select the bowl or dish that you will use for steaming the batter.
  Choose a wide dish (if possible) which holds the batter and allows
  the rising. You should have at least 2" of space remaining after the
  batter had been poured into the dish.

  Very very liberally, grease the bowl or dish with oil. I use my stock
  pot as a s teamer with a bowl on top of shallow bowl/rack and water
  at bottom.

  In a large bowl, sift the chickpea flour.Add the plain yogurt, oil,
  hing, sugar, and turmeric powders. Mix well.

  Now start adding water a little at a time and mixing simultaneously
  to form a lacy, ribbon-like flowing batter consistency. The batter
  should not be thin. Depending on the chickpea flour quality, you may
  need anywhere from 1/3 to 1/2 cup water.

  When you try to drop the batter from a 2" height, it should drop
  continuously (not flow).

  Once mixed, let the batter sit for 20 minutes on kitchen counter.

  Meanwhile, using your mortar & pestle, mince up the ginger and green
  chillies. Set aside.

  Ready up your steamer. Or if using a stock pot, fill up the stock pot
  with water half way below the shallow dish/rack.

  Let the water come to a boil. Reduce the heat and let the water
  simmer.

  Mix the chickpea flour batter with minced ginger and chillies. Add the
  baking powder, soda, and salt to the batter.

  Immediately pour in the oiled dish and set in the steamer.

  Let steam for 15 to 18 minutes ((this time will depend on how deep
  your steaming dish/bowl is) or until a skewer comes out clean from
  the center of the cake.

  continued in part 2

MMMMM
--- SBBSecho 3.37-Linux
 * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

.