Dhokla recipe

Dhokla is a savory snack made from fermented batter derived from rice and chickpea flour. It is soft, fluffy, and absorbs the flavors of the tempering, which includes mustard seeds, curry leaves, and green chilies. While it originated in Gujarat, dhokla has gained popularity across India and beyond due to its unique taste and light texture.

Ingredients:

Gram flour (Besan) – 1 cup

Semolina (Rava) – 2 tablespoons (optional for texture)

Yogurt (curd) – 1/2 cup

Water – 1/2 cup (adjust as needed for a smooth batter)

Lemon juice – 1 tablespoon

Sugar – 1 tablespoon

Salt – 1 teaspoon (adjust to taste)

Turmeric powder – 1/4 teaspoon

Green chilies – 2 finely chopped (optional)

Eno (fruit salt) – 1 teaspoon (or use 1/2 teaspoon baking soda)

Oil – 1 tablespoon for tempering

Mustard seeds – 1 teaspoon for tempering
Curry leaves

Fresh coriander leaves – chopped for garnish

Grated coconut – optional for garnish

Instructions:

Step 1: Prepare the Batter

In a mixing bowl, combine gram flour (besan), semolina (rava), and yogurt. Add water gradually to form a smooth batter.
Add lemon juice, sugar, salt, and turmeric powder. Mix everything well to ensure the batter is smooth and lump-free.
Let the batter rest for about 10-15 minutes to allow the semolina to absorb some moisture.

Step 2: Prepare the Steamer

While the batter is resting, prepare the steamer by adding water to the base. Grease a dhokla plate or a flat-bottomed vessel with a little oil.
Bring the water in the steamer to a boil.

Step 3: Add Eno or Baking Soda

Just before steaming, add 1 teaspoon of Eno (or 1/2 teaspoon of baking soda) to the batter.
Stir the batter gently after adding eno to incorporate air. The batter should become light and fluffy. Don’t overmix it.

Step 4: Steam the Dhokla

Pour the prepared batter into the greased plate or vessel.
Place the plate in the steamer and cover it with a lid. Steam the dhokla for about 15-20 minutes on medium heat.
To check if it’s done, insert a knife or toothpick into the dhokla. If it comes out clean, the dhokla is ready.
Once done, remove the dhokla plate from the steamer and let it cool for a few minutes.

Step 5: Prepare the Tempering (Tadka)

Heat 1 tablespoon oil in a small pan. Add mustard seeds and let them splutter.
Add curry leaves, sliced green chilies, and sesame seeds (if using). Sauté for a few seconds.
Pour this tempering evenly over the steamed dhokla.

Step 6: Garnish and Serve

Once the tempering is added, you can garnish the dhokla with fresh coriander leaves and grated coconut (optional).
Cut the dhokla into square or diamond-shaped pieces.
Serve it with green chutney or tamarind chutney for a flavorful snack.

Tips for Perfect Dhokla:

Don’t overmix the batter after adding eno; mix gently to keep the batter airy and light.
If the dhokla turns out dense, it could be because the batter was not airy enough or the eno was old.
To enhance the taste, you can also sprinkle a bit of black salt or chat masala on top before serving.

Enjoy your delicious, homemade dhokla!