MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dhokla (Savory Steamed Chickpea Cake) (Gluten Free)
Categories: Cakes, Indian
Yield: 4 Servings

1 1/3 c Besan (chickpea flour);
- divided
3/4 c Thick plain whole milk
- yogurt (not greek, not
- fat-free, slightly sour)
3 tb Canola oil
1/2 ts Turmeric powder
1/4 ts Hing powder (asafoetida)
1/2 ts Granulated sugar
1/3 c Water; more as needed,
- room temperature
2 Thai green chillies
1 Ginger shoot (1")
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt

MMMMM---------------------------SYRUP--------------------------------
3/4 c Water
1 sm Lime; juice of,
- adjust to taste
1/2 ts Salt; adjust to taste
2 tb Granulated sugar;
- up to 3 tb,
- adjust to taste

MMMMM-------------------------TEMPERING------------------------------
1 1/2 tb Oil
1/2 ts Black mustard seeds
1/2 tb White sesame seeds
1 Green chili; chopped
4 Curry leaves; up to 5
- (optional)
Fresh cilantro; chopped

Notes:

Avoid using very old baking powder or soda for this recipe.

Even though I used a high dish for steaming it, I realized that it
would have been much faster and proper if I used a shallow but wide
dish for steaming it (the traditional route). If you have a wide dish
which can fit your steamer and hold your batter, go for it.

I found that the taste & texture changed on 3rd day in the
refrigerator.

Syrup:

In a bowl, mix together the water, sugar, lime juice and salt. Let
sit.

Play with the quantities of sugar, lime juice and salt to how sweet,
salty or tart you want.

Cake:

Select the bowl or dish that you will use for steaming the batter.
Choose a wide dish (if possible) which holds the batter and allows
the rising. You should have at least 2" of space remaining after the
batter had been poured into the dish.

Very very liberally, grease the bowl or dish with oil. I use my stock
pot as a s teamer with a bowl on top of shallow bowl/rack and water
at bottom.

In a large bowl, sift the chickpea flour.Add the plain yogurt, oil,
hing, sugar, and turmeric powders. Mix well.

Now start adding water a little at a time and mixing simultaneously
to form a lacy, ribbon-like flowing batter consistency. The batter
should not be thin. Depending on the chickpea flour quality, you may
need anywhere from 1/3 to 1/2 cup water.

When you try to drop the batter from a 2" height, it should drop
continuously (not flow).

Once mixed, let the batter sit for 20 minutes on kitchen counter.

Meanwhile, using your mortar & pestle, mince up the ginger and green
chillies. Set aside.

Ready up your steamer. Or if using a stock pot, fill up the stock pot
with water half way below the shallow dish/rack.

Let the water come to a boil. Reduce the heat and let the water
simmer.

Mix the chickpea flour batter with minced ginger and chillies. Add the
baking powder, soda, and salt to the batter.

Immediately pour in the oiled dish and set in the steamer.

Let steam for 15 to 18 minutes ((this time will depend on how deep
your steaming dish/bowl is) or until a skewer comes out clean from
the center of the cake.

continued in part 2

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