Dhokla Recipe

AuthorAnkita
RatingDifficultyIntermediate

Savor the sensation of velvety soft dhokla that comes with a golden yellow finish along with a tangy dip..

An Insight Into Dhokla :

Dhokla is an enticing Gujarathi dish, loved for its soft fluffy texture and tantalizing deliciousness. It originated from the state of Gujarat, India, and has become popular all over the country. Like Idli being the common breakfast in South India, Dhokla is the most popular breakfast in the North, especially Gujarat.

What makes Dhokla so special is that the process of making it so exotic with such simple ingredients like chickpea flour, curd, ginger, green chili and baking soda with the traditional Gujarathi style of tempering which always have mustard, cumin and sesame seeds with the inclusion of green chilies and asafoetida. Undistinguishably, Gujarathi Cuisine has an unique flair for garnishing which mostly include coriander leaves, lemon, sesame seeds, onion, sev, and pomegranate seeds. This typical dish dhokla, from the "Land of lions and Legends" has won over many a hearts and has become one of the culinary pride of the country not only for its deliciousness but also for its low calorie content. As it is a steamed dish, it is preferred by many of the people at any part of the day. Moreover, it is made of chickpea flour which gives the required protein and above all it is a quick fix recipe which you can make readily if you just have a handful of ingredients and less than half an hour at hand. It aids in proper digestion as it is fermented and also has a low glycemic index which helps in regulating the blood sugar levels.

What are the common varieties of dhokla?

 Apart from dhokla made of besan there are many varieties of dhokla which are quite prevalent in and around the state like khaman dhokla, rice dhokla, rava dhokla, chana dal dhokla, moon dal dhokla, idada dhokla and poha dhokla. They differ slightly from each other though the basic ingredients and the method remain the same in all the versions. And each and every variety has its own nutritional benefit and prepared randomly depending upon the choice and requirement of each household. Similarly, there are colorful variations in the accompaniments prepared for dhokla, as for any other dish like samosa, kachori, kandvi and pathra. For example, the most popular accompaniment is the spicy tangy green chutney and next comes the hot and sweet red chutney.

What are the methods to make dhokla?

Other than making it in steamer, you can also prepare it in electric rice cooker using the separate steamer pans given after greasing them. Likewise, you can also use the stove top pressure cooker without using the whistle. You can use any vessel that you use regularly to make rice in a pressure cooker. All the three methods are easy and consume almost the same time ( fifteen to twenty minutes approximately). You can easily get it well in any method if you just learn the nuance to get the batter right which you will master within a few trials. And sometimes, it will click even at the very first attempt and from there on, you can improvise your dhokla making skills by trying out new and innovative versions one after another. The most enjoyable part of dhokla making would be the tempering and every time when you look at the grand finish, you just cant help marveling at the "Eurekha" moment where you realize you have finally got the original aroma of grandma's exclusive dhokla.

 If you are a foodie then it is a "must try" recipe for you and no wonder it will be an exciting experience and here comes the recipe of the most sought after delightful dish dhokla.

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Dhokla Recipe
Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients Required To Make Dhokla Recipe : 

For The Dhokla Mixture
 1 Cup Of Gram Flour
 1 tsp Raw Ginger (crushed)
 1 tsp Green Chili (crushed)
 ½ Cup Of Curd
 ½ tsp Lemon Juice
 1 tsp Cooking Oil
 1 tsp Baking Soda
 Required Amount Of Salt And Water
For The Tempering
 3 tsp Cooking Oil
 2 tsp Mustard Seeds (small)
 2 tsp Cumin Seeds
 2 tsp Sesame Seeds (white)
 1 tsp Sugar
 1 Sprig Of Curry Leaves (roughly torn)
 3 Nos Of Green Chilies (finely chopped)
 Required Amount Of Water
For Garnishing
 Half Handful Of Coriander Leaves ( finely chopped)
 ¼ Cup Of Grated Coconut

How To Make Dhokla Recipe : 

Step 1: Batter Making
1

Take a cup of gram flour in a bowl and squirt in half a cup of curd after churning it well.

2

Tip in a pinch of asafoetida with the required amount of salt and drop in the crushed ginger and green chili into the flour.

3

Sprinkle the required salt and finally add a teaspoon of baking soda and let it froth for two minutes.

Steam The Dhokla Batter
4

Grease the steamer pan with a little oil and after two or three minutes pour in the batter evenly after ensuring that the batter is light and foamy.

5

Now, pour in two cups of water in the steamer and when it is heated place the steamer inside the pan and pop the lid on.

6

Let it get cooked for about fifteen minutes approximately and when the aroma starts wafting out from the steamer, just turn off the stove and let it cool for a while.

7

Gently slide in a greased butter knife at the sides of dhokla in a circular motion to loosen it up. Then gently topple it over a plate or a tray to flip the dhokla out and dice them into even sized cubes without disintegrating the pieces totally.

Do The Tempering
8

Heat three teaspoons of cooking oil in a small pan and scatter two teaspoons of mustard, cumin and sesame seeds each. When they sizzle up, throw in two or three finely chopped green chilies and follow it up with a sprig of curry leaves and let it splutter too.

9

At this stage lower the flame and splash in one and a half cups of water with a little sugar and alter the flame to high mode again.

10

When it comes to a boil, turn off the stove and gently squirt in the tempered ingredients all over the dhokla evenly in a circular motion. Gently pull apart the dhokla pieces randomly with the help of a butter knife, just to create space for the tempered ingredients to seep in. Let it remain as such for a few minutes before serving, so that the tempered ingredients sets in completely.

Do The Garnishing
11

Garnish dhokla with a lavish spread of lush green coriander leaves and freshly grated coconut.

12

Now the dhokla is ready to eat. Serve it hot or chill with mint or coriander chutney.

* When you prepare the batter, just add the baking soda as the last ingredient and once the mixture becomes frothy do not whisk further as it may prevent the dhokla from becoming thick and fluffy.

* Sift the besan before use to avoid any lumps or impurities (if at all any).

* Homemade besan flour has a fresh and lucrative taste and traditionally people in Gujarat make it that way.

* Instead of baking soda you can also use Eno, citric acid or even lemon juice.

*Preheat the steamer before placing the steamer pan inside to get spongy dhokla.

* If you have a plan of refrigerating the dhokla for a day, then do not add the grated coconut while garnishing. Keep it separately and add while serving.

* Dhokla can be served either warm or chill. It tastes astounding in both the ways.

* You can accompany it with tomato ketch up if you serve for kids or elderly people.

Ingredients

For The Dhokla Mixture
 1 Cup Of Gram Flour
 1 tsp Raw Ginger (crushed)
 1 tsp Green Chili (crushed)
 ½ Cup Of Curd
 ½ tsp Lemon Juice
 1 tsp Cooking Oil
 1 tsp Baking Soda
 Required Amount Of Salt And Water
For The Tempering
 3 tsp Cooking Oil
 2 tsp Mustard Seeds (small)
 2 tsp Cumin Seeds
 2 tsp Sesame Seeds (white)
 1 tsp Sugar
 1 Sprig Of Curry Leaves (roughly torn)
 3 Nos Of Green Chilies (finely chopped)
 Required Amount Of Water
For Garnishing
 Half Handful Of Coriander Leaves ( finely chopped)
 ¼ Cup Of Grated Coconut

Directions

Step 1: Batter Making
1

Take a cup of gram flour in a bowl and squirt in half a cup of curd after churning it well.

2

Tip in a pinch of asafoetida with the required amount of salt and drop in the crushed ginger and green chili into the flour.

3

Sprinkle the required salt and finally add a teaspoon of baking soda and let it froth for two minutes.

Steam The Dhokla Batter
4

Grease the steamer pan with a little oil and after two or three minutes pour in the batter evenly after ensuring that the batter is light and foamy.

5

Now, pour in two cups of water in the steamer and when it is heated place the steamer inside the pan and pop the lid on.

6

Let it get cooked for about fifteen minutes approximately and when the aroma starts wafting out from the steamer, just turn off the stove and let it cool for a while.

7

Gently slide in a greased butter knife at the sides of dhokla in a circular motion to loosen it up. Then gently topple it over a plate or a tray to flip the dhokla out and dice them into even sized cubes without disintegrating the pieces totally.

Do The Tempering
8

Heat three teaspoons of cooking oil in a small pan and scatter two teaspoons of mustard, cumin and sesame seeds each. When they sizzle up, throw in two or three finely chopped green chilies and follow it up with a sprig of curry leaves and let it splutter too.

9

At this stage lower the flame and splash in one and a half cups of water with a little sugar and alter the flame to high mode again.

10

When it comes to a boil, turn off the stove and gently squirt in the tempered ingredients all over the dhokla evenly in a circular motion. Gently pull apart the dhokla pieces randomly with the help of a butter knife, just to create space for the tempered ingredients to seep in. Let it remain as such for a few minutes before serving, so that the tempered ingredients sets in completely.

Do The Garnishing
11

Garnish dhokla with a lavish spread of lush green coriander leaves and freshly grated coconut.

12

Now the dhokla is ready to eat. Serve it hot or chill with mint or coriander chutney.

Dhokla Recipe

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