Close Menu
SUBSCRIBE
Food

Dhokla

BlogBusterBy Updated:No Comments2 Mins Read

Dhokla is a popular Indian snack from the state of Gujarat. It’s a savory, steamed cake made from fermented rice and chickpea batter. Here’s a basic recipe for making soft and fluffy dhokla at home:

Ingredients:

For the Batter:

  • 1 cup gram flour (besan)
  • 1 tablespoon semolina (sooji/rava)
  • 1 tablespoon yogurt (curd)
  • 1 teaspoon lemon juice
  • 1 teaspoon ginger-green chili paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt (or to taste)
  • 1 teaspoon fruit salt (Eno) or baking soda
  • 3/4 cup water

For Tempering:

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • 1-2 green chilies, slit
  • 10-12 curry leaves
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons grated coconut (optional)
  • 1/2 teaspoon sugar
  • 1/2 cup water

Instructions:

1. Preparing the Batter:

  • In a mixing bowl, combine the gram flour, semolina, yogurt, lemon juice, ginger-green chili paste, turmeric powder, sugar, and salt.
  • Gradually add water while stirring continuously to make a smooth, lump-free batter. The consistency should be similar to pancake batter.
  • Let the batter rest for 15-20 minutes.

2. Steaming the Dhokla:

  • Grease a dhokla plate or any shallow round plate with a little oil.
  • After the resting period, add fruit salt (Eno) or baking soda to the batter. Mix well, but don’t over-mix as the fruit salt starts working immediately.
  • Pour the batter into the greased plate and spread it evenly.
  • Place the plate in a steamer and steam the batter for 15-20 minutes over medium heat. Check for doneness by inserting a toothpick; it should come out clean.
  • Once done, remove the plate from the steamer and let it cool for a few minutes. Cut the dhokla into square or diamond shapes.

3. Preparing the Tempering:

  • In a small pan, heat the oil over medium heat.
  • Add mustard seeds and let them splutter. Then, add sesame seeds, green chilies, and curry leaves.
  • After the curry leaves turn crisp, add water and sugar. Let it simmer for a minute, then pour this tempering evenly over the steamed dhokla.

4. Garnishing:

  • Garnish the dhokla with chopped coriander leaves and grated coconut if desired.

5. Serving:

  • Serve the dhokla warm with green chutney or sweet tamarind chutney.

Enjoy your homemade dhokla!

Share.

Related Posts