Today is a special day because I am sharing a recipe that is really close to my heart. It is a true Gujarati classic and reminds me of home because it is my mom’s recipe! Dhoklas are steamed savory cakes generally made from semolina or chickpea flour and are a classic tea-time snack from Gujarat (a state in west India). Traditionally, the semolina ones are white in color, but the ones made from chickpea flour are the most popular – these are called Khaman (and not Khaman dhokla!). Did you learn something new today? 😛
Presenting a delicious twist on the traditional semolina dhokla – with lovely freshness from cilantro and a spice kick from some jalapeño and ginger, these dhoklas are truly a savory delight in every bite and are healthy too! Sorry for making it sound like an ad – but facts! What makes the flavors stand out even more is serving these with an easy tomato-garlic chutney that packs in a flavor punch.
These dhoklas make for an incredible tea-time snack, or better yet, appetizers! I picked this up from my mom because we would carry these to every potluck party as an app. They travel really well so you can make them in advance, and they are honestly just a breeze to put together. Truly excited to be sharing this one with you and I sincerely hope you make them because this is truly the most tested recipe on this blog yet :p
Don’t forget to share your creations with me! Send me a picture, tag @thedancingcookbook and #thedancingcookbook whenever you make these. Happy snacking! 🙂
Cilantro-Jalapeño Rava Dhokla with Tomato-Garlic Chutney
Delicious steamed savory cakes made from semolina, these dhoklas are a classic west Indian snack - amped up with amazing flavor from fresh cilantro and a spice kick from some jalapeño and ginger. Best enjoyed with a side of an easy tomato-garlic chutney and a steaming hot cuppa tea!
Ingredients
Cilantro-Jalapeño Rava Dhokla
- 1.5 cup Semolina
- 0.5 cup Yogurt
- 1 Tbsp Oil
- 1-2 Tbsp Salt, more to taste
- 1 in. piece of Ginger
- 0.5 cup Cilantro (tightly packed)
- 1/2 Jalapeño
- Pinch of Eno/Baking Soda + Lemon Juice
Tempering
- 1 Tbsp Oil
- Pinch of Asafoetida
- 1 Tsp Mustard Seeds
- 1 Tsp Sesame Seeds
- 3-4 Curry Leaves
Tomato-Garlic Chutney
- 1 Roma Tomato, finely diced
- 2 Green Chilis, finely chopped
- 1-2 Garlic cloves, finely diced
- 1 Tsp Oil
- 1 Tsp Mustard Seeds
- Salt, to taste
- 1 Tsp Sugar (optional)
- Squeeze of Lemon
Instructions
Cilantro-Jalapeño Dhokla
- Add the cilantro, jalapeño, ginger, some salt and a little water to a food processor and blend into a smooth paste.
- In a large bowl, add semolina, yogurt and the cilantro-jalapeño paste. Add in salt, oil and water and whisk till well combined. Cover and rest for 30 minutes.
- Grease a large plate with some oil and pour the batter into it. Right before pouring, add some Eno/baking soda + lemon juice and a tsp of water until bubbles appear and mix well.
- In a steamer (once the water is boiling), place the plate on a trivet and allow to steam for 15-20 minutes or until a skewer inserted into the center comes out clean.
- Remove from steamer and allow to cool. Loosen the edges with a knife and transfer to a flat plate.
- Prepare the tempering: in a small heated pan, add oil, asafoetida, mustard seeds, sesame seeds and curry leaves until they sputter. Pour the tempering onto the dhokla.
- Cut into diamonds/squares and serve hot with a steaming cup of tea.
- Alternatively: cut the steamed dhoklas into squares/diamonds. Prepare the tempering in a large pan and add the dhoklas into the pan, allow the pieces to get crispy on the outside. Serve hot!
Tomato-Garlic Chutney
- In a small pan over medium heat, add oil and mustard seeds. Once the seeds sputter, add garlic and green chili.
- After 30 seconds, add the tomato and a little water and allow the tomato to cook and get mushy.
- Season with salt, sugar and lemon juice and remove from heat once the tomato has cooked down to a thicker consistency.
- Serve on the side with the dhoklas.
Notes
- These are great as a snack or an appetizer. Steam the dhoklas ahead of time and store in an airtight container in the refrigerator for 2-3 days.
- Always prepare the tempering fresh while serving.
- You can also serve these with a cilantro/mint chutney. The tomato-garlic chutney offers a nice contrast in flavor.