Serves: 4
Total Calories: 223
1. Soak the dal overnight in water to cover by 2 inches. Drain and process in a food processor, adding the yogurt and the water to make a smooth semi-thick batter, yet with a soft grain. Transfer to a bowl and set in a warm, dry place at least 12 hours to ferment.
2. Mix in 2 tablespoons oil, asafoetida, and salt, and with a whisk or a fork, whip well to incorporate air into the batter, about 1 minute.
3. Put about a 1-inch layer of water in a pressure cooker or a large pot to be used for steaming the dhokla. Grease well the dhokla tray or trays, or a metal pie pan with raised edges. Mix the baking soda and citric acid into the batter, which will make it foam immediately. Working quickly, transfer to the dhokla tray or pie pan and place the tray in the steaming pot, making sure it sits about 1 inch above the water level. Cover the pot, leaving the vent open if you're using a pressure cooker, or leaving the cover a little askew if you're using a regular pot, to allow the steam to escape. Cook over high heat about 15 to 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove trays from the pot.
4. Heat the remaining 2 tablespoons oil in a small nonstick wok or saucepan over medium-high heat, and add the red chili peppers and mustard seeds. They should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the green chili peppers, curry leaves, cilantro, and coconut, and cook, stirring, about 1 minute. Spread the mixture evenly over the dhokla cake. Let cool, cut into the desired size squares, rectangles or other shapes, place them on a serving platter and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Traditional Steamed Split Chickpea Cakes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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