Dhokla Recipe Step By Step:
Dhokla is a vegetarian dish that originated in the Indian state of Gujarat. It is a steamed snack made from a fermented batter of gram flour (besan), which is mixed with water, salt, and a blend of spices such as cumin and turmeric. Dhokla has a soft and spongy texture and is usually served with a spicy chutney made from coriander leaves and green chillies.
There are many variations of dhokla, including khaman dhokla, which is made from a mixture of besan and sour yogurt, and rava dhokla, which is made from semolina. It is a popular snack across India and is often eaten for breakfast, as an evening snack or as a side dish to a main meal.
Dhokla is a healthy snack option as it is low in fat and calories and is a good source of protein. It is also gluten-free, making it suitable for people with gluten intolerance.
Ingredients:
- 1 cup gram flour (besan)
- 1/2 cup water
- 1/2 tsp ginger paste
- 1/2 tsp green chili paste
- 1 tsp lemon juice
- 1 tsp Eno fruit salt
- Salt, to taste
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp sesame seeds
- 1/4 cup chopped coriander leaves
- Grated coconut, for garnish (optional)
Instructions:
In a large mixing bowl, combine the gram flour, water, ginger paste, green chili paste, lemon juice, and salt. Mix well to form a smooth batter. Set aside to ferment for 15-20 minutes.
After 15-20 minutes, add the Eno fruit salt to the batter and stir well. The batter will become frothy.
Grease a 7-inch round cake pan or thali with oil.
Pour the batter into the greased pan and steam it for 15-20 minutes until a toothpick inserted into the center of the dhokla comes out clean.
Allow the dhokla to cool for 5 minutes and then cut it into square pieces.
In a small pan, heat oil over medium heat. Add mustard seeds and sesame seeds and let them splutter. Add 1/4 cup of water to the pan and bring to a boil.
Pour the tempering over the dhokla, garnish with chopped coriander leaves and grated coconut (if using), and serve with spicy chutney or sauce.
Enjoy your homemade dhokla, a delicious and healthy snack that's perfect for any time of the day!
Pro Tips:
Fermentation:
Ferment the batter for the appropriate time, which is usually 15-20 minutes, to get the right texture and flavor.
You can add a pinch of sugar to the batter before fermenting it. This will help in the fermentation process and make the dhokla more fluffy.
Steaming:
Make sure to steam the dhokla on medium heat for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Do not open the steamer during the cooking process, as this can cause the dhokla to collapse.
Tempering:
For a flavorful tempering, use a combination of mustard seeds, sesame seeds, curry leaves, and green chilies.
Pour the tempering over the dhokla immediately after steaming, as this will help the dhokla absorb the flavors.
Serving:
Serve dhokla hot or at room temperature with a spicy chutney or sauce.
You can also garnish the dhokla with chopped coriander leaves, grated coconut, or pomegranate seeds for added flavor and texture.