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)
The
steaming:
tel (oil)
baking soda
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