This grass is always greener.Gather Journal Dhokla Bites
Dhokla, the Indian steamed chickpea cake, shares moss’s cushiony consistency and compatibility: ready to be enjoyed any time. Our recipe comes courtesy of the kind folks at New York’s Bhakti Center.
makes 1 (8-inch) round
Lightly oil an 8-inch springform pan. Fit a pot large enough to hold the pan with a steamer. Add water below steamer and bring to a simmer.
Whisk together flour, semolina, sugar, and ½ tsp salt. Whisk in 1 cup water along with 2 Tbsp oil until smooth. Add up to 2 Tbsp more water for a thick pancake batter. Whisk in baking soda just until combined then lemon juice. Pour into pan and steam, tightly covered, until a tester comes out clean, 15 to 20 minutes. Cool completely. Cook seeds in remaining 2 Tbsp oil in a small skillet until they crackle. Pour over dhokla and cut into squares. Serve with chutneys and cilantro.
Soak dates and raisins in 2 cups water in the jug of a blender 30 minutes. Add tamarind paste and blend until smooth. Transfer to a small saucepan and add remaining ingredients along with an ⅛ tsp salt. Bring to a gentle simmer and cook 10 minutes, stirring occasionally. Cool completely. Sweeten with a little sugar in needed. Makes about 1 ¼ cups.
Place ingredients in a blender along with ½ tsp salt and 1 cup water and blend until almost smooth. Makes 1 ½ cups.