Gujarat has long stretches of unspool coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states. Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences. But the Gujarati recipe is here:
- Gram flour (besan) sieved 2 cups
- Yogurt beaten 1 cup
- Salt to taste
- Turmeric powder 1/2 teaspoon
- Green chilli-ginger paste 1 teaspoon
- Oil 2 tablespoons
- Lemon juice 1 tablespoon
- Soda bicarbonate 1 teaspoon
- Mustard seeds 1 teaspoon
- Fresh coriander leaves chopped 2 tablespoons
- Coconut scraped 1/2 cup
- Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
- Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali.
- In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
- Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
- Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
- Serve, garnished with chopped coriander leaves and scraped coconut.