Horse gram steamed cake / Dhoklas. கொள்ளு டோக்ளா

Horse gram steamed cake

 கொள்ளு டோக்ளா 

       
                                    
Ingredients:
Horsegram ( கொள்ளு )- 1 cup
Green chili ( பச்சை மிளகாய்) - 3
Ginger ( இஞ்சி) - 1-inch piece
Shredded coconut ( துருவிய தேங்காய்)  - 2 tbsp
Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp
Salt to taste ( தேவைக்கேற்ற உப்பு)
For tempering:( தாளிக்க)
Coconut oil ( தேங்காய் எண்ணெய்) - 2 tbsp
Mustard seeds ( கடுகு) - 1tsp
Asafoetida ( பெருங்காயம்)- a pinch
Curry leaves ( கறிவேப்பிலை) - 1 twig
Coriander leaves ( கொத்தமல்லி ) - 2 tsp ( finely chopped)
Steps: 
Wash and soak the horse gram lentil overnight. Drain, rinse again and drain the water. In a food processor or mixer/blender, add the soaked lentil, peeled ginger, 4 cloves garlic, green chilies and salt to taste. Pulse the ingredient without adding water. Use a spoon to mix well. Then add little water and grind to a fluffy batter. Add turmeric powder.

Grease a stainless steel plate with coconut oil. Pour and level the batter.

Steam the batter in a steamer. 

Steam for 8 to 10 minutes. 

Cool and cut the steamed dhoklas into diamond shapes. In a saucepan, heat a tablespoon of coconut oil. Add mustard seeds, curry leaves and asafoetida. As the mustard cracks, remove from fire. Pour the tempering over the dhoklas.

Garnish with shredded coconut...

...  and the coriander leaves.
Serve hot as it is or with any dip of your choice, Coriander, mint or tomato chutney. 

My Notes:

    A great source of plant-based protein, this lentil/pulse grows in a wide range of adverse climate but unfortunately it is an underutilized lentil. In addition to providing adequate protein requirements, Horse gram keeps your stomach full for a longer time. 

The original dhokla of Gujarati cuisine is made of besan flour. I had given a twist by changing the main ingredient and almost achieved to satisfy my son's taste bud. I love dhoklas and my friend Priti Sule makes irresistible ones. 

I have neither used ENO salt nor baking powder. My son commented that it is dense though soft. 

Maybe I should let to stand for a few hours to ferment and then whisk well for 2 minutes to get those fluffy spongy dhoklas. Alternatively, add some curd to the batter to make it frothy. Choices for Improvisation is vast. This is my maiden venture, better ones next time. ;)

For tempering, I have used only mustard seeds in coconut oil. Cumin, sesame seeds can also be used. 

If your dhoklas look dry, then while tempering, boil a few spoons of water after the mustard has cracked and pour the boiling water over the dhoklas. You can also sprinkle lemon juice to make it moist as well as for those tangy dhoklas.