Dhokla
The secret behind making this bread fast is that it's steamed, not baked! Try this gluten-free, high-protein bread made with chickpea flour and yogurt spiced with black pepper, turmeric, brown sugar, and red chili peppers topped with fresh cilantro and grated coconut.
Serves: 8
Total Time:
Ingredients:
- 1 and 1/2 cups sifted gram (chickpea flour)
- 1 and 1/2 tablespoons fresh ginger, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- Pinch of ground red chili pepper
- 3/4 teaspoon salt
- 1 teaspoon brown sugar
- 3 tablespoons oil
- 2/3 cup plain yogurt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons warm water
- 1/3 cup shredded coconut
- 3 tablespoons fresh cilantro, chopped
- 1/4 cup butter
- 1/2 tablespoon black mustard seeds
Directions:
- In a bowl, mix together the gram, ginger, black pepper, turmeric, red chili pepper, salt, brown sugar, oil, and yogurt. Mix well.
- Cover the bowl and leave it in a warm place for 4 hours.
- Prepare an 8-inch baking pan by greasing it.
- Place about an inch of water inside a pot in which the 8-inch baking pan will fit.
- Place a trivet in the pot with water and bring the water to a boil
- Mix the baking powder, baking soda, and warm water into the yogurt mixture. Once the batter begins to bubble, pour it into the cake pan.
- Carefully lower the cake pan onto the trivet. Take care not to get burned by the steam; use long hot-mitts that cover your arms.
- Cover the pot and steam for 8 minutes, then check bread for doneness with a toothpick.
- Continue steaming until toothpick comes out clean.
- Remove bread from outer pot, and allow to cool for 10 minutes, loosely covered, then remove from cake pan.
- Sprinkle with coconut and cilantro.
- In a small pan over medium heat, melt butter, and then add mustard seeds.
- Stir until mustard seeds begin to pop, then pour butter mixture over dhokla.
Coriandrum sativum. (xii.48)
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