Dhokla is a steamed savoury cake. This healthy and low fat dish from Gujarat is usually served as a snack at teatime, or as part of a Gujrathi thali (an Indian style meal made of many different dishes all served together on a large steel plate). Traditonally, dhokla is made by soaking rice and lentils (the types of lentils depend on the variety of dhokla you are making) overnight and grinding this into a batter which is then steam cooked.
Dhokla made from Bengal gram lentils/ chana dal (or the yellow coloured dhokla) is referred to as Khaman Dhokla whereas that which is made from black gram lentils/ urad dal and uses yogurt (curds) which gives it a tangy taste is called Khatta Dhokla. Dhokla comes in many varieties (depending on what’s in them) such as Moong Dhokla, Corn Dhokla, Methi (Fenugreek Leaves) Dhokla, Sooji (Semolina) Dhoklas to mention just a few.
This version, using chickpea flour, isn’t very authentic but doesn’t take much time or effort to make and the result is very crumbly and tasty dhokla. I wrote this recipe down, a long time back, from my cousin and the additions of carrots and beans are mine though I have seen a similar recipe in Tarla Dalal’s book, so maybe that’s where it originally came from.