Gujarati-style Tazzelenghe Dhokla

Ingredients

While the original Blecs al Tazzelenghe is a pasta dish from Italy, our Gujarati-style Tazzelenghe Dhokla is a steamed gram flour cake from Gujarat, India. The original dish uses pasta as the main ingredient, whereas our adaptation replaces it with gram flour, giving it a completely different texture and taste. Additionally, the spices and flavors used in the Gujarati version are distinctively Indian, adding a unique twist to the dish. We alse have the original recipe for Blecs al Tazzelenghe, so you can check it out.

• 2 cups (240g) gram flour (besan) 2 cups (240g) gram flour (besan)
• 1 cup (240g) yogurt 1 cup (240g) yogurt
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1 teaspoon fruit salt (eno) 1 teaspoon fruit salt (eno)
• Salt to taste Salt to taste
• 1 tablespoon oil 1 tablespoon oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 8-10 curry leaves 8-10 curry leaves
• 1 teaspoon sesame seeds 1 teaspoon sesame seeds
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish
• Tamarind chutney for serving Tamarind chutney for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine gram flour, yogurt, turmeric powder, ginger paste, green chili, and salt. Mix well to form a smooth batter.
2. 2.
   Grease a steamer plate or a round cake pan with oil.
3. 3.
   Add fruit salt to the batter and mix gently. The batter will become frothy.
4. 4.
   Pour the batter into the greased plate or pan and spread it evenly.
5. 5.
   Steam the batter for 15-20 minutes or until a toothpick inserted in the center comes out clean.
6. 6.
   Once steamed, remove the dhokla from the steamer and let it cool for a few minutes.
7. 7.
   Cut the dhokla into square or diamond-shaped pieces.
8. 8.
   Heat oil in a small pan and add mustard seeds. Let them splutter.
9. 9.
   Add curry leaves and sesame seeds. Sauté for a few seconds until fragrant.
10. 10.
    Pour the tempering over the dhokla pieces.
11. 11.
    Garnish with fresh coriander leaves.
12. 12.
    Serve the Gujarati-style Tazzelenghe Dhokla with tamarind chutney.

Treat your ingredients with care...

• Gram flour (besan) — Ensure that the gram flour is fresh and free from lumps for a smooth batter. Sift the flour before using to remove any impurities.

Tips & Tricks

• To make the dhokla more flavorful, you can add grated coconut, chopped cilantro, or grated carrots to the batter before steaming.
• For a spicier version, increase the amount of green chili or add red chili powder to the batter.
• Make sure to steam the dhokla on medium heat to ensure even cooking and a soft texture.
• Serve the dhokla warm for the best taste and texture.
• Leftover dhokla can be refrigerated and enjoyed the next day by reheating in a steamer or microwave.

Serving advice

Serve the Gujarati-style Tazzelenghe Dhokla as a snack or breakfast dish. It can be enjoyed on its own or with a side of tamarind chutney for a tangy kick. Pair it with a cup of hot masala chai for a complete Gujarati experience.

Presentation advice

Arrange the cut dhokla pieces on a serving platter and drizzle some tamarind chutney over them. Garnish with fresh coriander leaves and sprinkle a pinch of turmeric powder for a vibrant presentation.