Dhoklas are a steamed Gujarati dish that can be made for snack or for dinner. In order to create this dish, though, you need to have an indian dhokla/idli/khamand set, like this. An Indian Steamer Cooker usually has 3-5 components: a pot to put the water in, a lid with holes to let the steam through, a pan in which your food mix goes, and a lid. The fifth item is the pan that has circular hollows in order to create idli, another steamed Indian dish. These sets are made of metal, and are definitely worth the investment. If you ever want to impress someone with how knowledgeable you are on indian cuisine, get yourself one of these and use it. You won’t regret it.

Ingredients: 

- 2 c. sooji, or semolina

-2 1/4 c. stirred dai (plain yogurt)

-a bunch of cilantro

-2 jalapeños, minced

-4 garlic cloves, minced

-salt

-1/2 tsp. cooking soda

-1 tsp. ajmo (ajwain/carom seeds)

-canola oil

-1 tsp. mustard seeds

-1 tsp. sesame seeds

-marchu (chili powder)

Directions:

1. Add water about halfway in pan, turn on stove.

2. Squeeze half lime into the water and leave inside; this prevents the bottom of the pot from blackening. Place the This helps from the bottom of the pan blackening. Place the holed in the pan, effectively covering the lime and water. 

3. In a bowl, mix the dry ingredients sooji, ajmo, salt, and cooking soda together. 

3. In a small pot, heat 4 tbsp. canola oil on high. When the oil is warm enough, add the mustard seeds and sesame seeds (you know the oil is ready if you put a seed in and it pops). Lower the temperature. Cover until the popping dwindles, and pick up to swish the pot around. Add the minced jalapeños and garlic cloves. Cover and let simmer for 2 or so minutes. Once this is ready, add the stirred yogurt and the spice mix in the the dry ingredients. Mix well.

4. Add yogurt if too thick. It needs to be the consistency of what is pictured above.

5 .(optional) Add cilantro for some crispness and color. Let sit for 5 minutes

6. Oil the thali, or pan that you’ll put the dhokla mix in. Drizzle a lit oil onto the pan and spread with a napkin. This is so the dhoklas don’t stick to the bottom of the pan.

7. Pour the mix into the pan. Make sure to make the first thali thin by only using about one spoonful so it doesn’t cover all the pan. This will allow you to test the steamer and the mix, so if there is an ingredient missing that you taste in the first batch, you can add it in the mix for the rest of the batches.

7. Your steamer will be ready when the bubbles and water rise from the bottom of the pot; since this lessens as it evaporates, add more water when needed.

8. Before placing the pan in the steamer, add some chili powder on top for a little kick. It contrasts nicely with the mild taste, and brings more color.

9. Each thali takes about 15-20 minutes. You can know if it’s done by a) the toothpick test (poke it with a toothpick and if it comes out clean then the food is done) or b) touch it and see if it’s still sticky. Pop the pan out and cut in diamond shapes, like the sacarparas. Repeat steps 6-9 with the rest of the thalis.

Enjoy this spicy/sometimes soury (depending on how sour the yogurt is) dish by dipping into ketchup, olive oil, or a yogurt-based soup. These fluffy, soft pieces are especially good for those that have toothaches, have recently tightened their braces, or the like. To make it even softer, dip it in a yogurt-based soup, like khadi. There should be a recipe of that soon enough, if you all are interested.

Now who could be depressed when this is on your plate?!?!