Inspired by my mom-in-law's green peas dhokla, I decided to make fresh soybeans/edmame dhokla. It turned out decent enough to blog here!:-DEdmame Dhokla
Edmami & Daal dumplings
Ingredients
1/2 cup urad daal
1/2 cup chana daal
1/2 cup rice
1 cup fresh shelled soybeans/edmame - frozen, thawed
1" ginger, peeled
2-3 green chilies (optional)
1/2 tsp asafoetida
salt to taste
Just before steaming
1/4tsp - 1/2 tsp baking soda
1 tbsp oil
Tempering
1 tbsp oil
1/2 tsp mustard seeds
2 tsp sesame seeds
Garnish
1 tbsp chopped cilantro/coriander leaves
1 tbsp fresh coconut (optional)
Method
1. Soak rice & daals overnight.
2. Next morning, drain and grind with ginger, green chilies - if using, asafoetida and edmames. If using frozen edmames, make sure they are completely thawed.
3. Pour the batter in a big bowl. Cover and keep for fermenting for 7 - 8 hours.
4. Stir in salt. Add oil and baking soda. Add some water to make idli like consistency.
5. Grease the dhokla plates. Steam in a pressure cooker, steamer or any big container for about 15 minutes or till dhokla pieces are cooked. If using pressure cooker, do not use pressure.
6. Let the dhokla cool down completely before cutting.
7. Heat oil in a saucepan. Add seeds and drizzle oil over the dhokla.
8. Garnish with coconut - if using and cilantro.
Note -
1. The amount of baking soda depends on the degree of fermentation. If the batter is fermented well, use very small amount of baking soda. In any case, do not exceed 1/2 tsp.
2. I didn't use coconut for garnish.
3. You may add cilantro while grinding to get greener dhokla.
I am sending this dhokla to Jivha - Breakfast at Veggie Platter.
Jihva event is started by Indira of Mahanandi.
7 comments:
New to me.. Nice recipe..love the color.. thanks for sharing!!
Wow dhokla looks fantastic and healthy dish to enjoy without any guilt..
Addition of edmame to dhokla must have made it super healthy. Thanks for sharing this recipe.
Super dhokla. You seem to keep inventing and re-inventing new dhoklas :):)Thanks for sharing.
Hi Meera, you have a very nice blog here! :) These dhoklas look great! I have yet to make dhoklas.
If you don't mind, I have a newbie question.. Most dhokla recipes seem to always add some soda. You do so even after fermentation. Why? Shouldn't the batter (like idli) have risen overnight? In your experience, does it usually not rise enough in the case of dhoklas (versus idlis)? Just asking cos you seem to have experience with many dhokla recipes here. :)
Hari Chandana, Priya, Shrimathi, Ms. Chitchat :
Thanks for your comments. I really appreciate your feedback.
SS:
Thanks for your comment. That's a really good question. First of all, I do not have tropical climate here. So in spite of fermenting the dhokla batter, i do not get the good result. Moreover, Dhokla needs to be really fluffy like a cloud. So in spite of fermenting - even good fermenting - a pinch of baking soda is added. but if you prefer not to add any, and are happy with fermentation result, please proceed without adding. I hope I have answered your question. Thanks for dropping by.
Thanks for your response, Meera. Good to know before I do trial and error :) Cheers!
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