📝 About This Recipe
A vibrant, protein-packed twist on the classic Gujarati snack, this Pea-based Dhokla replaces traditional lentils with the sweet, earthy essence of fresh green peas. These light and airy steamed cakes boast a stunning emerald hue and a delicate balance of spicy ginger, zesty lemon, and savory aromatics. It is a nutritious, plant-forward masterpiece that brings a modern, protein-rich flair to a beloved Indian staple.
🥗 Ingredients
The Pea Batter
- 2 cups Green Peas (fresh or thawed frozen peas)
- 1 cup Semolina (Rava/Sooji) (fine variety for better texture)
- 1/2 cup Greek Yogurt (plain and whisked; use vegan yogurt for a plant-based option)
- 1 tablespoon Ginger-Green Chili Paste (freshly pounded)
- 1/4 teaspoon Turmeric Powder (for a hint of color)
- 1 teaspoon Salt (adjust to taste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Fruit Salt (Eno) (regular unflavored)
- 1/4 cup Water (as needed for consistency)
The Tadka (Tempering)
- 2 tablespoons Vegetable Oil (neutral oil like sunflower or canola)
- 1 teaspoon Mustard Seeds (black or brown seeds)
- 1 teaspoon Sesame Seeds (white)
- 8-10 pieces Curry Leaves (fresh)
- 1/4 teaspoon Asafoetida (Hing) (optional, for digestion and aroma)
- 2-3 pieces Green Chilies (slit lengthwise)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 tablespoon Fresh Coconut (grated)
👨🍳 Instructions
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1
Begin by pulsing the green peas in a blender or food processor with a tablespoon of water until you achieve a smooth, vibrant green paste.
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2
In a large mixing bowl, combine the pea paste, semolina, yogurt, ginger-green chili paste, turmeric, and salt. Whisk well to ensure there are no lumps.
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3
Add about 1/4 cup of water gradually until the batter reaches a thick but pourable consistency, similar to pancake batter. Cover and let it rest for 10 minutes so the semolina can hydrate.
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4
While the batter rests, prepare your steamer. Add 2 inches of water to the base and bring it to a rolling boil. Grease a 7-inch round cake tin or dhokla plate with a little oil.
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5
Check the batter after resting; if it has thickened too much, add 1-2 teaspoons of water. Stir in the lemon juice.
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6
Just before steaming, sprinkle the fruit salt (Eno) over the batter. Pour a teaspoon of water over the salt to activate it—you will see it bubble vigorously.
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7
Gently fold the bubbles into the batter using a circular motion. Do not over-mix, or you will lose the aeration. The batter should look light and frothy.
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8
Immediately pour the batter into the greased tin and smooth the top. Place the tin in the steamer, cover with a tight lid, and steam on medium-high heat for 15-18 minutes.
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9
Test for doneness by inserting a toothpick into the center; if it comes out clean, the dhokla is ready. Remove the tin and let it cool for 5 minutes.
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10
Prepare the tempering: Heat oil in a small pan. Add mustard seeds and let them crackle. Add sesame seeds, curry leaves, hing, and slit green chilies. Sauté for 30 seconds.
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11
Carefully run a knife around the edges of the dhokla and invert it onto a plate. Cut into uniform squares or diamonds.
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12
Pour the hot tempering oil evenly over the cut dhokla pieces, ensuring the seeds and leaves are well distributed.
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13
Garnish generously with chopped cilantro and grated coconut while the dhokla is still warm to help the flavors adhere.
💡 Chef's Tips
Always use fresh Eno fruit salt for the best rise; an old packet may result in a flat, dense cake. If using frozen peas, ensure they are completely thawed and patted dry to avoid excess moisture in the batter. Resting the semolina batter is crucial; it allows the grains to swell, resulting in a much softer texture. Avoid over-mixing after adding the leavening agent; a light hand ensures those beautiful air pockets remain intact. For an extra spicy kick, increase the amount of freshly pounded ginger-green chili paste in the batter.
🍽️ Serving Suggestions
Serve warm with a side of spicy Mint-Coriander Chutney and a sweet Tamarind Date Chutney. Pair with a steaming cup of Masala Chai for a classic Indian afternoon tea experience. Serve as a light breakfast alongside a bowl of sweetened Greek yogurt. Arrange on a platter as a colorful appetizer for a plant-based dinner party. Add a side of crunchy Masala Papad for a delightful contrast in textures.