GATHER JOURNAL

Photograph by Stephen Kent Johnson Food Styling by Maggie Ruggiero Prop Styling by Amy Wilson


    

Dhokla Bites

Amuse-Bouche from Issue 8 – Winter 2016 – Origin

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



  • 1 ½ cups chickpea flour (gram flour)
  • 1 Tbsp semolina flour or cream of wheat
  • 2 tsp sugar
  • 4 Tbsp vegetable oil, divided, plus more for greasing pan
  • 1 tsp baking soda
  • 1 Tbsp lemon juice
  • 2 tsp sesame seeds (white or black or mixed)
  • 2 tsp brown mustard seeds
  • tamarind chutney, cilantro chutney, and cilantro for garnish

Tamarind Chutney
  • 3 pitted Medjool dates
  • ¼ cup raisins
  • 2 Tbsp seedless tamarind paste
  • 1 tsp sugar
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • ⅛ tsp cayenne

Cilantro Chutney
  • 2 cups lightly packed cilantro leaves
  • ½ cup roasted almonds
  • 6 Tbsp unsweetened shredded coconut
  • ¼ cup lemon juice
  • 3 tsp sugar
  • pinch crushed red pepper flakes

  • 1

    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.
  • 2

    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.

     

     

    Tamarind Chutney
    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.

     

     

    Cilantro Chutney
    Place ingredients in a blender along with ½ tsp salt and 1 cup water and blend until almost smooth. Makes 1 ½ cups.