Gujarat has long stretches of unspoilt 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. So here is the recipe:
- Oats Flour 50 grams
- Gram Flour 200 grams
- Yogurt 1 cup
- Sugar 1 tablespoon
- Baking soda 1½ teaspoon
- Citric acid 1½ teaspoon
- Rice bran oil 5-6 tbsps
- Asafoetida ½ teaspoon
- Mustard seeds 1½ teaspoon
- Green chillies Chopped 3-4
- Curry leaves 16-20
- Sugar 4 tablespoon
- Put gram flour, oats flour, yogurt, sugar, baking soda and citric acid in a bowl, add sufficient water and mix till smooth.
- Add 3-4 tbsps rice bran oil and mix.
- Heat sufficient water in a steamer.
- Grease the dhokla plates with a little oil. Pour the batter into the plates and fit them into the stand.
- Keep the stand in the steamer and steam for 15-20 minutes. Take the stand out and remove the plates. Cut the dhokla into squares but do not separate them.
- Heat oil in a non-stick pan, add asafoetida, mustard seeds and green chillies and saute till the seeds splutter. Add curry leaves and pour this mixture over the dhokla in each plate.
- In the same pan, cook sugar with ½ cup water till sugar melts. Pour the syrup over the dhoklaand set aside till the syrup is completely absorbed.
- Separate the dhokla squares and serve.