To prepare traditional Gulgul, it is necessary to prepare the ingredients and follow a specific method.
First, you need to take 1 cup of flour, half a teaspoon of baking soda, 2 teaspoons of baking powder, 3 tablespoons of powdered sugar, 1 teaspoon of cardamom powder, and a pinch of salt. You will also need half a cup of milk, 2 or 3 tablespoons of milk, and 2 tablespoons of melted butter.
Before starting to knead the dough, you should heat vegetable oil. Then, all the listed components must be mixed until a thick dough is obtained. After that, the dough is portioned and placed into the hot oil. Upon contact with the oil, the dough should form round balls and float to the surface.
Fry by turning every minute until the product acquires an even golden color. The total frying time is approximately five to six minutes.
Dhokla is a popular Gujarati snack often chosen for a light and tasty breakfast. Usually, besan or dry grains are used to prepare dhokla, but some people may experience digestive issues such as heartburn or heaviness when consuming besan-based dishes. If you want to try something healthier and more original, you can prepare an incredibly soft and spongy dhokla using only chickpeas, excluding besan and dry grains.
Dhokla made from chickpeas is rich in protein, and its texture is so delightful that it melts in your mouth. Below is a very simple recipe for creating perfectly spongy and exquisite dhokla from chickpeas.
For preparation, you will need: 1 cup of washed chickpeas, 1 inch piece of ginger (grated), 2-3 green chilies (finely chopped), a pinch of asafoetida (hing), 1 teaspoon of lemon juice, salt to taste, 2 tablespoons of oil (for greasing and frying), 1 teaspoon of mustard seeds, 1 teaspoon of white sesame seeds, 10-12 Kaffir limes, as well as fresh coriander and grated coconut for garnish.
First, thoroughly wash 1 cup of chickpeas with clean water 2-3 times. Then, soak them in enough water for 4-5 hours. After the beans have swelled well, drain the excess liquid. Next, place the beans in a blender and grind them using very little water (about 2-3 tablespoons) to obtain a very smooth and thick paste.
Transfer the resulting mashed beans to a large bowl. Using your hands, knead the dough intensely in one direction for 4-5 minutes. This process incorporates air into the dough, which ensures the fluffiness of the dhokla. After this, cover the dough and leave it in a warm place for 6-7 hours or overnight to ferment.
After the dough has risen well, gently mix in the grated ginger, finely chopped green chilies, a pinch of hing, lemon juice, and salt to taste. Then, prepare the dhokla mold by greasing it with a small amount of oil. Pour the dough into this mold. In a separate pot, bring 2 cups of water to a boil, place a special stand in it, and put the mold with the dough on top. Cover the mold and steam it over medium or high heat for 12-15 minutes.
After 15 minutes, check for doneness by inserting a knife or toothpick into the center of the dhokla; if it comes out clean, the dhokla is fully cooked. Remove it from the heat and let it cool for 5 minutes. After cooling, cut the dhokla into square pieces.
Tarka is prepared for serving: heat 1-2 tablespoons of oil in a small pan. When the oil is hot, add mustard seeds, white sesame seeds, hing, Kaffir lime, and halved green chilies, frying them until they sizzle. Turn off the heat and evenly distribute this hot dry mixture over the cut dhokla. Finish the dish with a garnish of finely chopped coriander and grated fresh coconut. The dhokla, made without besan or dry grains, is served with green chutney.
