Even though the weathers changed and we’re all craving warmer, cosier foods, Indian street food for me really holds its own against most cuisines, regardless of weather.
So here’s one that’s a little lighter on the stomach but hits all the right spots with not just one or two sauces but 4 fab drizzles.
I’ve used Sanjana Feasts Dhokla recipe, because I mean, why mess with perfection, so check out her page for the full recipe. I’ve added my own chaat twist to it.
Leave out the spicy chutneys and it perfect finger food for the little ones.
40 mins
25 mins
4
Ingredients
Dhokla Tempering:
2 Tbsp Coconut Oil
½ Tsp Asafoetida Powder
½ Tsp Mustard Seeds
6 Curry Leaves
½ Tsp Sesame Seeds
1 Finely Chopped Green Chilli
Garnishing:
70g Thin Sev
10g Chopped Coriander
Spicy Tomato Chutney:
250g Tomatoes
1 Celery Stick
2 Red Chillies
½ Tsp Red Chilli Powder
1 Tsp Sugar/ Agave Syrup
½ Tsp Asafoetida Powder
¾ Tsp Himalayan Salt
Spiced Yoghurt:
140g Yoghurt (coconut yoghurt)
¼ Tsp Himalayan Salt
¼ Tsp Red Chillie Powder
¼ Tsp Cumin Powder
1/3 Cup Water
Method
1. Make your dhokla, (as mentioned above I used Sanjana Feasts recipe, I couldn’t find my dhokla tray for the life of me so I had to use a shallow one so mine are a little smaller but just as spongy!)
2. Cool & cut up the dhokla into small cubes.
3. In a wide pan (big enough to toss the cubes in or do it in batches of two) heat the oil for tempering.
4. Add in the mustard seeds & once they start to pop add in the rest of the tempering spices.
5. Add in the dhokla cubes & lightly toss, not too much be careful not to break them. Best is to pan flip them rather than using a utensil.
6. Saute the dhokla until they start to crisp on the outside.
7. Take off heat and allow them to cool.
Tomato Chutney:
1. Blend up the tomatoes, celery & red chillies & place in a pan.
2. Add in the remaining ingredients & cook until the sauce reduces by a third.
Spiced Yoghurt:
1. Whisk together the yoghurt & water until you have pouring consistency.
2. Add in remaining ingredients & mix well.
Cut up into squares and pour the coriander chutney, date and tamarind chutney, spicy tomato chutney and a spiced yoghurt.
