Savory Semolina Cakes – Dhokla
Traditionally these are served with chutney or a pickle, but I have flavored these such that they can be served as is.
Savory Semolina Cakes – Dhokla
Print recipe
Ingredients
- 1 cup semolina
- 1 cup yoghurt (vegan, oil-free)
- 1 cup spinach (finely chopped)
- 1/4 cup scallions (finely chopped)
- 1/4 cup fresh cilantro (finely chopped)
- 1 teaspoon Serran pepper (finely chopped)
- 1 teaspoon garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 tablespoon lemon juice
Directions
| 1. | Combine all the ingredients in a mixing bowl and let it stand for 30 minutes. |
| 2. | You will need an 8″ tin pie dish, a saute pan that is wide enough to hold the pie dish and food ring on which to rest the pie dish. Place the ring in the middle of the saute pan and fill the pan with water, an inch and half high. Cover with a lid and bring the water to a boil and let it simmer. |
| 3. | To the semolina batter, add 2 tablespoons of water at a time until you get a thick pancake batter like consistency. It should be pourable but should not spread out easily. |
| 4. | Pour half the batter into the pie dish. It should be about 1/4 inch high. Spread to an even layer. |
| 5. | Uncover the saute pan and place the pie dish on the ring. Cover the pan again and let it simmer for 15 minutes. |
| 6. | Uncover the lid and test if the cake is done by cutting into the cake with the tip of a knife. The knife should come out pretty clean if done. Remove the pie dish from the pan and let it cool for 3 to 5 minutes. |
| 7. | Cut the cake into 2 inch squares. Using a thin spatula, remove the pieces and place in a container and cover to keep warm. |
| 8. | Pour the remaining batter into the pie dish and repeat the process. You may need to add more water to the pan. |
| 9. | Serve the dhoklas warm as is or with chutney. |
