Dhokla is a popular Indian vegetarian dish that originates from the western state of Gujarat but is enjoyed across India and in various parts of the world. It is a savory steamed cake made primarily from fermented rice and chickpea flour (besan).

Dhokla

Recipe by caion
Servings

4

servings
Prep time

30

minutes
Cooking timeminutes

Dhokla is known for its light and fluffy texture, tangy flavor, and is often served as a snack, appetizer, or even as a main course.

Ingredients

  • For the Dhokla Batter:
  • 1 cup gram flour (besan)

  • 1/4 cup semolina (sooji)

  • 1/2 cup yogurt (curd)

  • 1 teaspoon ginger paste

  • 1 green chili, finely chopped (adjust to taste)

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon sugar

  • Salt to taste

  • 1 1/2 teaspoons Eno fruit salt (or baking soda)

  • 2 tablespoons oil

  • For the Tempering:
  • 2 tablespoons oil

  • 1 teaspoon mustard seeds

  • 1 teaspoon cumin seeds

  • A pinch of asafoetida (hing)

  • 8-10 curry leaves

  • 2-3 green chilies, slit lengthwise (adjust to taste)

  • 2 tablespoons chopped fresh coriander leaves

  • 2 tablespoons grated coconut (optional)

Directions

  • In a mixing bowl, combine the gram flour, semolina, yogurt, ginger paste, chopped green chili, turmeric powder, sugar, salt, and 2 tablespoons of oil.
  • Gradually add water while stirring to form a smooth batter. The batter should be thick yet flowing. Ensure there are no lumps.
  • Cover the batter and let it rest for 15-20 minutes to allow it to ferment. During this time, it should rise and become slightly airy.
  • While the batter is fermenting, prepare a steamer by filling a large pot with 2-3 inches of water and bringing it to a boil. Place a greased plate or a dhokla tray in the steamer. Grease it lightly with oil.
  • Just before steaming, add Eno fruit salt or baking soda to the batter and mix well. The batter will become frothy.
  • Pour the batter into the greased plate or tray in the steamer.
  • Steam the dhokla on medium-high heat for approximately 15-20 minutes or until a toothpick inserted into the dhokla comes out clean. Be sure not to overcook, as it can become dry.
  • While the dhokla is steaming, heat 2 tablespoons of oil in a small pan.
  • Add mustard seeds and cumin seeds. Allow them to splutter.
  • Add asafoetida, curry leaves, and slit green chilies. Sauté for a minute or two until the chilies become slightly tender.
  • Once the dhokla is done, remove it from the steamer.
  • Pour the prepared tempering mixture evenly over the steamed dhokla.
  • Garnish with chopped fresh coriander leaves and grated coconut if desired.
  • Allow the dhokla to cool for a few minutes.
  • Cut it into square or diamond-shaped pieces.
  • Serve the dhokla with green chutney or tamarind chutney. It can be enjoyed as a snack or breakfast dish.


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