Gujarati Green Peas Dhokla
**Gujarati Green Peas Dhokla: A Fluffy and Flavorful Snack** Dhokla is a popular Gujarati snack made from a fermented batter of split chickpeas and rice. This version adds green peas for a pop of color and sweetness. The result is a fluffy, savory, and slightly tangy treat that's perfect for any occasion. To make green peas dhokla, start by soaking split chickpeas and green peas in water overnight. The next day, grind the soaked chickpeas, peas, green chili, and ginger into a coarse batter. Add water little by little to get a smooth batter, then add turmeric powder and salt to taste. Whisk the batter for 2-3 minutes until light and fluffy. Finally, add fruit salt and mix gently. Steam the batter for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Temper oil with mustard seeds and curry leaves, then pour the tempered oil over the dhokla and cut into pieces. Serve hot with green chutney.
Dhokla is a traditional Gujarati snack that has been enjoyed for centuries. It is believed to have originated in the 16th century, when a Gujarati cook named Gokuldas Tejpal accidentally discovered the recipe while trying to make khaman, a similar dish made from fermented chickpea batter. Gokuldas was so impressed with his creation that he named it after his hometown of Dholka. Dhokla quickly became a popular snack in Gujarat, and it is now enjoyed all over India and beyond. There are many different variations of dhokla, but the basic ingredients are always the same: split chickpeas, rice, and yogurt. The chickpeas and rice are fermented overnight, then ground into a batter and steamed. The batter can be flavored with a variety of spices, and vegetables such as green peas, carrots, and peppers are often added. Dhokla is typically served with a chutney made from green chilies, coriander, and tamarind.
Gujarati Green Peas Dhokla Gujarati Green Peas Dhokla Gujarati Green Peas Dhokla Gujarati Green Peas Dhokla
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • Green peas
  • Chana dal
  • Turmeric powder
  • Green chili
  • Ginger
  • Oil
  • Water
  • Fruit salt
Instructions
  1. Soak chana dal and green peas in water separately overnight
  2. Grind soaked chana dal, green peas, green chili and ginger into a coarse batter
  3. Add water little by little to get a smooth batter
  4. Add turmeric powder and salt to taste
  5. Whisk the batter for 2-3 minutes until light and fluffy
  6. Add fruit salt and mix gently
  7. steam for 15-20 minutes
  8. Temper oil with mustard seeds and curry leaves
  9. Pour the tempered oil over the dhokla and cut into pieces
  10. Serve hot with green chutney
Why It Works
  • Soaking the chickpeas and peas overnight helps to break down the starches and make them easier to digest.
  • Grinding the batter until it is smooth helps to create a light and fluffy texture.
  • Whisking the batter for 2-3 minutes helps to incorporate air, which also contributes to the light and fluffy texture.
  • Adding fruit salt to the batter helps to create a slightly tangy flavor and a slightly chewy texture.
  • Steaming the batter instead of frying it helps to keep the dhokla moist and fluffy.
  • Tempering the oil with mustard seeds and curry leaves adds a nutty flavor and aroma to the dhokla.