Red Velvet Dhokla - Savory Semolina Cake
Red Velvet Dhokla: A Dhokla to put it simply if youre never had it before is a savory cake. This is a typical Indian snack and is also eaten as a quick breakfast or with other meals and originated in Gujarat in India. The most common type of Dhokla is the Khaman Dhokla with is made from a gram flour paste.
Typically a Dhokla is made with a mixture of rice and lentils and requires some fermentation. This recipe is a much quicker version using Semolina and is leavened with fruit salt. I love using this recipe as its so easy to personalize and is pretty fool proof as long as you follow the rules.
This month Im celebrating my 5th birthday on YouTube and I was looking for a special recipe to commemorate. Im not terribly fond of sweets so decided to replicate the look of a Red Velvet cake in the form of a Dhokla.
Ingredients
| For bowl 1: | ||
| Semolina | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Yogurt | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (8 tbs) (or as needed) | |
| Chilli powder | 1 Teaspoon | |
| Beet puree | 1/2 Cup (8 tbs) | |
| Eno fruit salt | 1 Teaspoon | |
| For bowl 2: | ||
| Semolina | 1/2 Cup (8 tbs) | |
| Salt | 1/2 Teaspoon | |
| Yogurt | 1/2 Cup (8 tbs) | |
| Water | 1/2 Cup (8 tbs) (or as needed) | |
| Coconut pulp | 1/2 Cup (8 tbs) , pureed | |
| Eno fruit salt | 1/2 Teaspoon | |
| For tadka: | ||
| Oil | 2 Tablespoon | |
| Mustard oil | 2 Tablespoon | |
| Cumin | 1/4 Teaspoon | |
| Mustard | 1/4 Teaspoon | |
| Black sesame seeds | 1/4 Teaspoon | |
| Curry leaves | 1/4 Cup (4 tbs) |
Directions
MAKING:
1.Work with the two bowls simultaneously add the semolina, salt, yogurt and mix.
2.Add enough water to stir without resistance.
3.To one bowl add the chilli powder and beet puree and mix well to incorporate.
4.To the other add the coconut puree.
5.Prepare a cake pan by oiling it and cut a circle of parchment paper for the bottom.
6.Prepare a steam bath in a pot bigger than the cake pan and when ready add the Eno fruit salt and mix well before pouring into the cake pan and spreading.
7.Move quickly to get this into the pot so it can steam cook for 10 15 mins once done, remove
8.In the second bowl add the Eno fruit salt, pour the batter over the white layer and spread gently.
9.Repeat the cooking process, cooking for 10 17 mins remove and allow the Dhokla to cool.
10.In the meantime, prepare a tadka by heating the oil and adding the cumin, mustard and sesame seeds, followed by the curry leaves and take off the heat.
SERVING:
11.Cut the Dhokla and pour the tadka over it and serve.
Recipe Summary
