Meatless Monday – Dhokla

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dhSakonis is a family-run restaurant, established in the ‘little India’ area of Wembley back in 1984, which has its origins as one of the first fruit and veg market stalls on Ealing Road. The stall specialised in the exciting flavours of Southern India combined with the tastes of East Africa, brought to life by the freshest ingredients and served by familiar, friendly faces. Now a fully-fledged restaurant, Sakonis effortlessly brings the tastes, sensations and smells of Gujarati cooking to diners in their branches in Wembley, Harrow, and now Hatch End.

Dhokla (vegetarian)

These fluffy steamed savoury cakes are made in all Gujarati households and usually served with coriander chutney. Dhokla are perfect with a cup of tea for breakfast or as an afternoon snack.

Makes approximately 25 medium sized pieces.

Ingredients 
For the Dhokla batter:

  • 250 kg coarse semolina
  • 150g plain yoghurt
  • 3 tablespoons of sugar (more or less as per taste)
  • 1 tablespoon of oil
  • 1 tablespoon of Lemon juice1 teaspoon of fruit salt (eno)

For the dressing on top:

  • chopped coriander
  • green chillies (optional)
  • mustard seeds
  • Asafoetida

Method

For the Dhokla:

  • Mix all ingredients for the dhokla batter except the fruit salt
  • Add fruit salt last and mix again
  • Spread the batter on a tray
  • Steam for 20-25 minutes
  • Leave to cool

For the Dressing:

  • Heat a tablespoon of oil in pan
  • Add 1 teaspoon of mustard seeds and let them splatter
  • Add a pinch of asafoetida
  • Pour dressing over the steamed dhokla mix
  • Add coriander and chopped green chillies (optional)
  • Cut into squares and serve
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