Dhoklaa (Steamed Rice & Lentil Cakes)
1 ½ cups chokhaa (rice)
½ cup adad daal
¼ cup chanaa daal (split chick peas)
¼ cup tuvare daal (split pigeon beans)
1/8 teaspoon methi (fenugreek) seeds
6 tablespoon dahi (plain yogurt)
2 ½ teaspoon salt
1 teaspoon aadu (ginger), grated
2 teaspoon lilu marchu (green chili), minced
¼ teaspoon hardar (turmeric)
3 cloves lasan (garlic), minced
1 teaspoon dhaanaa jiru (powdered coriander & cumin seeds)
1 ½ teaspoon saaker (sugar)
1/8 teaspoon hing (asafetida)
4 tablespoon limbu (lemon juice), optional
4 tbl tel (oil)
1/8 tsp hing (asafetida)
½ tsp rai (mustard seeds)
½ tsp jiru (cumin seeds)
Some kothmari (cilantro), chopped
Some naariyel (coconut meat), grated
1 Pick, wash and soak the mixed daals in warm water with fenugreek seeds for 6 to 8 hours.
2 Pick, wash and soak the rice, separate from the daals, in warm water for 6 to 8 hours.
3 Drain excess water and add yogurt to the soaked daal & rice
4 Grind daals and rice separately to get a slightly gritty texture.
5 Mix the ground daals and rice.
6 Leave the batter fermenting at room temperature for 8-16 hours. It should rise to 1 ½ times it’s original height.
7 Add the salt, ginger, green chili, turmeric, garlic, coriander-cumin powder, sugar & asafetida to the batter.
8 Start the steamer.
9 In a cup, mix the oil and baking soda. If you have waited only 8 hours since grinding, add the lemon juice to the oil/soda mix.
10 To each cup of the batter, add 1 tsp of the oil/soda mix.
11 Spread in a pre-greased steaming dish & steam for 10 to 15 minutes. Let it cool for 2 to 3 minutes, then cut into diamond shapes. Remove from the steaming dish and repeat the steaming/cutting steps for the remainder of the batter.
12 In a skillet, heat the oil, then add the asafetida & mustard seeds. When the mustard seeds start crackling, add the cumin seeds. Wait until the cumin seeds also get jumpy, then add the dhoklaa pieces. Fry until each side is a golden brown.
13 Serve garnished with the cilantro & coconut, using a green chutney and yogurt mix as a dip.
Source: Kokila on January 1988, tested with Afshin and Pankaj for Thanksgiving 1990, and later refined by Kishor