so, enough of me defending the state of my state cuisine, lol. all i can do is share my family recipes with you here and give you a glimpse of the going ons in my kitchen.
let's get on with the dhoklas. and while we're at it - start this in the morning. the rice and lentils need to be soaked together for a couple of hours and then left to ferment overnight. basically, it is like making idli's or dosa. i made 2 trays; one tray sprinkled with red chilli powder and the other with freshly cracked black pepper - important!
prep time: 2 hours soaking time and 1 day fermenting time
cook time: 15 min
- wash & soak: 2.5 cups rice, 1 cup mixed dals and a tspn of fenugreek seeds for 2-3 hours
- grind in a blender with a little water until smooth, should be like pancake batter
- cover and place in a warm place like the oven to ferment overnight
- in the morning, add: 1 tspn of baking soda or Eno and salt to taste
- grease 2 trays or thalis and pour the batter equally into both
- sprinkle one with red chilli powder and the other with freshly cracked black pepper
- steam on high for 15 min
- cool for 15 min, and cut into small squares
- serve with jeeralu** and dip in peanut oil - optional
* i usually use chana dal as this is what most gujarati cooks would use, but as recent dal prices have skyrocketed, use whatever you have on hand... a mixture of urad and chana dal would be nice.
** jeeralu is a salty and tangy spice mixture available in most indian grocery stores, if you want it and can't find it, email me and i'll be glad to send you some... alpa_v at yahoo dot com.
Listening to: 'mansard roof' by Vampire Weekend from their album, Vampire Weekend, 2008