Dhokla Chaat

Dhokla is a savoury gujarati snack that is used mainly as a starter in traditional gujarati homes. Creativelycooked has decided to take this traditional recipe, ofcourse still keeping the Dhokla to the traditional recipe but adding a change up in terms of the chutney that it is served with. Usually the green chutneys tend to be quite of a challenge and turn out quite messy in terms of presentation. So, I thought I would make a Coriander Mint Jelly and try it out with Dhokla as a chaat. Making the jelly can be quite tricky so stick with the recipe below and be sure to follow the steps. 

Ingredients: - 

For the Dhokla 

1 Cup Semolina

3 TBLS Chickpea / Besan flour

3 TBLS Oil

5 TBLS fresh Corn

3 Tsp Eno

3/4 Cup Water

1 Cup Buttermilk

The juice of half a lemon

1 Tsp Salt

1 Tsp Green Chilli

1Tsp Ginger

For the Coriander Mint Jelly 

1 Cup of Sugar

2 TBLS Water

2 Tsp crushed mint leaves

1/2 Tsp Mint Oil 

1/2 Tsp Coriander finely chopped 

Method: - 

For the Dhokla bring a steamer to a boil. I used the idli trays to make my Dhokla. Place all the ingredients into a bowl except the Eno. Mix the ingredients together. Ensure that your steamer is ready before you add the eno to the mix. The reason for this is that you want to roughly fold the Eno into the mix as it starts to fizz and quickly place into the idli trays and into steamer for about 10 - 15 mins, this will allow the dhokla to rise. You will know it is ready once you see that it has the consistency of a baked caked.  

Remove idli tray and allow to cool before removing Dhokla. 

For the coriander mint jelly 

Place a non-stick pot onto a medium heat and add the sugar and water. As it starts to simmer add the coriander, mint leaves and mint oil, continue mixing till a really thick mixture is formed (starts to look like a jam consistency). Be careful not to burn or drop a single drop of the Jelly on your skin as it is extremely hot and can cause some serious burns. Place the jelly into a dish and allow to cool at room temperature. Because it was quite cold on the day I did not need to refrigerate to allow it to set, but once it is cooled you should be able to roughly spoon pieces all over the dish once you are ready to serve. If not place in the fridge for a few minutes until it is firmer before using. 

*Another option would be to add Glucose syrup or agar agar, this will also assist in setting it. Most probably you would be able to cut it into well formed squares and serve. For the picture above I have not used glucose syrup or agar agar, I followed the standard mint jelly recipe. 

Serve with some Sev and garnish with mint or corainder leaves and serve it warm. :)