Chiba Dhokli is a unique steamed snack made with chickpea flour . It is one of the lost recipes from the region of Kutch , Gujrat .
For September Mega Marathon I made a list of steamed snacks and in fact started working on that list too . Later I changed my mind and decided on City Specialities and Festival Snacks . Among those that I worked on I shall be posting Chiba Dhokli today .
Chiba Dhokli s a very unique recipe and when I came across this recipe , i read twice ! The cooking method is rather unique . Normally while we steam a dish , we place the batter in a steel thali or a mould over water and then cover it . Here the batter is put in a steel plate and turned upside down and placed over the pot . I wondered how we could do this – wouldn’t the batter drop down ? Well , No it will not . All you have to do is make a batter of thick consistency , which should be no drop consistency .
Also the other important point is that the steel plate should be exactly the same size as the pot in which you boil the water .
This is a recipe from the Kutch region of Gujrat . It’s one of the lost recipes and inspite of my living in Gujrat for so many years was new to me . The Dhoklis are gluten free and a very light snack , which you are sure to enjoy . This is my Day 1 post under the theme Steamed Snacks.
1/2 cup chickpea flour
1 tsp green chilly , crushed
2 tsp kasoori methi
1/4 tsp asafoetida
Pinch turmeric powder
2 tsp sugar ( optional )
1 tsp lemon juice
1 tsp cooking oil
Salt to taste
1 tsp oil
1 tsp mustard seeds
1 tsp sesame seeds
To serve with
Take a saucepan and a steel plate . The steel plate should be of the same diameter as that of the saucepan .
Fill about 2 cups water and place it to boil .
Grease the steel plate .
Sieve the chickpea flour and add all the ingredients under the Dhokli .
Gradually add water and make a batter of non drop consistency .
Transfer the batter into the steel plate using a spatula.
Tap the plate to even the batter .
Now simmer the gas of saucepan and place the steel plate upside down over it .
The chickpea flour batter has to face the water .
Increase the flame and let the Dhokli cook for 5 minutes .
Switch off the flame and bring down the thali .
Prepare the tempering by heating oil .
Add mustard seeds , let crackle .
Add sesame seeds let crackle .
Pour evenly over the Dhokli.
Sprinkle Methia Masala .
Garnish with coriander leaves .
Cut into strips and serve immediately with green chutney and tea .