Snacks Recipes - Gujrati-style Dhokla

Ingredients

• 50g/2 oz yellow split peas, soaked overnight

• 25g/1 oz long-grain rice, soaked overnight

• 60ml/4 tbsp natural (plain) yoghurt

• 5ml/1 tsp ground roasted cumin

• 2.5ml/1/2 tsp Eno

• 2.5ml/1/2 tsp garam masala

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• 2.5ml/1/2 tsp ground ginger

• salt

Tarka

• 30ml/2 tbsp oil

• 5ml/1 tsp mustard seeds

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 30ml/2 tbsp desiccated (shredded) coconut

• 1 small green chili, chopped

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Method:

1. Blend together the split peas, rice and yoghurt to a smooth paste in a blender or food processor. Cover and keep in a warm place overnight.

2. Place a trivet in a large saucepan, fill with water to come just below the trivet and bring to the boil. Mix the ground spices into the yoghurt batter and pour the batter into a greased heatproof dish so that it is about 2cm/3/4 in deep.

3. When the water boiling, place the dish on the trivet, cover and cook for about 15 minutes until the dokhla has doubled in size and is soft and spongy. Cut into 2.5 cm/1 in cubes.

4. Heat the oil and fry the mustard seeds until they start crackling. Add the coriander, coconut, chili and dokhla pieces and cook for a further 1 minute. Serve hot or cold at tea or a meal with chutney.