Serve this DHOKALA CAKE as a finger food or starter for the party menu.
I smear a simple coriander-coconut chutney between the two layers and pink beetroot chutney On top of the Dhokala is a mouth watering savory from western state of Gujarat.
Its a non fried snack.
Its a without sugar cake.
Makes 4-5 serving
Besan (Bengal gram flour) 2 cups
Rava (Semolina) 1 cup
Turmeric powder 1 pinch
Sugar 4 Tbsp
Curd 1/2 cup
Salt As per taste
Fruit salt 1 Tbsp
Oil 3 Tbsp
Mustard seeds 1 Tbsp
Sesame seeds 1 Tsp
Green chillies 2-3
Combine Besan, Rava, Sugar, Curd, Salt, Turmeric and water in two parts in a bowl and mix well to get a thick and smooth batter, mix lightly.
Make two Dhokalas.
One is slightly bigger than another.
Steam Dhokalas in steamer for 15 min. or till the Dhokalas cooked. Keep aside for 10 min. or upto its came on room temperature.
In a small pan heat oil, add mustard seeds when its crackled add green chillies and sesame seeds.
Remove from the flame.
Pour this tempering over the prepared Dhokalas and spread it evenly.
Add little water and grind it.
This green chutney apply evenly on base cake (Dhokala) like icing on cake.
This chutney gives the amazing taste and soft texture to our Dhokala cake.
Keep this cake aside for some time.
For making pink chutney
Grated coconut 1 Tbsp
Beetroot 1 small
Salt As per taste
Green chilli 1
Groundnuts 1 Tbsp
Mix all ingredients and make fine paste from it.
No need to add water.
Use a piping bag for icing on Dhokala Cake.
Fill piping bag with red chutney and make simple design on cake.
Your DHOKALA CAKE IS READY FOR THE PARTY.
These Dhokalas are so soft and spongy that the refrence to nylon is really apt!
This recipe is also very easy to implement if you follow these simple instructions properly.
The addition of fruit salt to the batter and tempering of mustard seeds.
Thus Green and Pink chutney are the two main factors responsible for super-soft
and spongy nature of this DHOKALA CAKE.... Its perfect “100/100” !
Watch our youtube video for proper procedure…