Dhokla, a steamed savory cake, is a staple in Gujarati cuisine known for its spongy texture and tangy flavor. This recipe promises to deliver authentic taste with easy steps.
Ingredients of Dhokla
- 1 cup besan (gram flour)
- 1/4 cup suji (semolina)
- 1 cup yogurt
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger-green chili paste
- Salt to taste
- 1 tablespoon lemon juice
- 1 teaspoon fruit salt (eno)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 2-3 green chilies, chopped
- 8-10 curry leaves
- Fresh coriander leaves for garnish
- Grated coconut for garnish
Steps Fluffy Dhokla
1. Batter Preparation: Start by mixing besan, suji, yogurt, turmeric powder, ginger-green chili paste, salt, and lemon juice in a bowl. Add water gradually to form a smooth batter.
2. Fermentation: Cover the batter and let it ferment for 4-5 hours or overnight in a warm place. The batter should rise and become slightly fluffy.
3. Steaming Dhokla: Grease a dhokla plate or any flat steaming tray. Add fruit salt to the batter and mix gently. Immediately pour the batter into the greased plate.
4. Steaming Process: Steam the batter for about 15-20 minutes on medium heat until a toothpick inserted comes out clean. Once done, remove from heat and let it cool for a few minutes.
5. Tempering: Heat oil in a small pan. Add mustard seeds and let them crackle. Add sesame seeds, chopped green chilies, and curry leaves. Sauté for a few seconds until aromatic.
6. Serving Dhokla: Cut the steamed dhokla into square or diamond shapes. Pour the tempering over the dhokla evenly. Garnish with fresh coriander leaves and grated coconut.
Tips for Variation
- Khaman Dhokla: Add a pinch of citric acid or lemon juice instead of fruit salt for a different texture.
- Vegetable Dhokla: Mix finely chopped vegetables like carrots and peas into the batter before steaming.
- Spinach Dhokla: Blend spinach puree with the batter for a nutritious twist.
- Cheese Dhokla: Sprinkle grated cheese on top before steaming for a cheesy version.
- Masala Dhokla: Add a dash of garam masala or chaat masala to the batter for a spicy kick.
- Coconut Dhokla: Mix grated coconut into the batter before steaming for added flavor and texture.
Macros
- Calories: 150
- Carbohydrates: 20g
- Protein: 6g
- Fat: 5g
Frequently Asked Questions for Dhokla
Q1: Can I make dhokla without fruit salt?
A1: Yes, you can substitute fruit salt with baking soda or a pinch of citric acid mixed with water.
Q2: How do I store leftover dhokla?
A2: Store in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving.
Q3: What can I serve with dhokla?
A3: Dhokla pairs well with green chutney, tamarind chutney, or a simple tempering of mustard seeds and curry leaves.
Q4: Can I make dhokla in a microwave?
A4: Yes, you can steam dhokla in a microwave-safe dish for about 5-6 minutes on high power.
Fluffy and Delicious Dhokla Recipe: A Taste of Gujarat
Ingredients
- 1 cup besan gram flour
- ¼ cup suji semolina
- 1 cup yogurt
- ½ teaspoon turmeric powder
- 1 teaspoon ginger-green chili paste
- Salt to taste
- 1 tablespoon lemon juice
- 1 teaspoon fruit salt eno
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 2-3 green chilies chopped
- 8-10 curry leaves
- Fresh coriander leaves for garnish
- Grated coconut for garnish
Instructions
- Batter Preparation: Start by mixing besan, suji, yogurt, turmeric powder, ginger-green chili paste, salt, and lemon juice in a bowl. Add water gradually to form a smooth batter.
- Fermentation: Cover the batter and let it ferment for 4-5 hours or overnight in a warm place. The batter should rise and become slightly fluffy.
- Steaming Dhokla: Grease a dhokla plate or any flat steaming tray. Add fruit salt to the batter and mix gently. Immediately pour the batter into the greased plate.
- Steaming Process: Steam the batter for about 15-20 minutes on medium heat until a toothpick inserted comes out clean. Once done, remove from heat and let it cool for a few minutes.
- Tempering: Heat oil in a small pan. Add mustard seeds and let them crackle. Add sesame seeds, chopped green chilies, and curry leaves. Sauté for a few seconds until aromatic.
- Serving Dhokla: Cut the steamed dhokla into square or diamond shapes. Pour the tempering over the dhokla evenly. Garnish with fresh coriander leaves and grated coconut.