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Dhokla is a steamed savory cake. It’s a light, fluffy, aerated vegetarian culinary snack with a sweet & salty flavor. This delicacy is made up with fermented batter of chickpeas flour or rice. But I made this recipe without fermenting it. It’s a side dish for breakfast.
Well, that’s a delicious and popular western Indian dish that can be enjoyed any time.
I prepared an instant type here along with two steaming methods-
1st In steamer and
2nd In the oven.
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Let’s get started,
Yield – 4 servings
Timing – 13 minutes
Prep time – 22 minutes
Total- 35 min
Ingredients:
Chickpea’s flour- 3 cups
Yogurt- 1 cup
Salt to taste
Green chili- 4 nos.
Ginger- 1 tbsp
Turmeric powder- ½ tsp
Water as required
Baking soda- ½ tsp
Tempering:
Oil- 2 tbsp
Mustard seed- ½ tsp
Green chili- 2 nos.
Curry leaves- 6-7
*(sugar syrup- 1 tsp sugar, ¼ tsp salt, ½ cup water)
Garnishing:
1 handful coriander leaves chopped
Coconut grated
Method-
Placed a large mixing bowl. Add chickpeas flour, yogurt, salt as per your taste, paste of chili & ginger and turmeric powder. Mix well. Now, gradually add water to make a smooth & thick batter. Beat the batter for at least 5-6 minutes continuously. Set aside for 10 minutes.
Meantime, grease the bowl and steamer plate with oil simultaneously. Keep it aside.
Heat the steamer by pouring enough water into it. Pre-heat the oven & steamer for at least 5-6 minutes before placing the batter in it.
After 10 minutes, add baking soda to the batter and mix quickly. When you see bubbles forming in the batter, it means that the soda is well activated. Now immediately pour into the greased steamer plates. Then, place the steamer plates in the preheated steamer. Close the lid. Let it cook for the next 13-15 minutes over low flame.
Pour the rest of the batter into the greased bowl. Set the oven to 160℃ (320°F) for 20-25 minutes. Now, place the batter in oven. Add hot water to the tray to create the steam effect in the oven.
Check with a knife over time by inserting it in the Dhokla. If the knife comes out clean, turn off the flame. Allow them to cool at room temperature, then cut into the desired shapes.
For tempering-
Heat the pan with oil. Once the oil heated up, add mustard seeds, curry leaves and chopped green chili. Let it splutter. Now, turn off the flame.
In meanwhile…
Make sugar syrup.
Place a glass. Add ½ cup water. Now, add 1 tsp of sugar and ¼ tsp of salt. Keep stirring until the sugar dissolves.
Pour into prepared tempering. Now turn on the flame again. Boil it once. Then, turn off the flame. Let it cool down.
Further, Sprinkle these tempering on the Dhokla. Garnish with chopped coriander and grated coconut. Transfer the Dhokla to a platter and serve with green chutney/ fried green chili.
Try this amazing recipe in the home kitchen with your friends and family.
Note- Beat dhokla batter couple of times to get air incorporate into it. This will make the dhokla soft & fluffy. Do this step before adding baking soda. Make sure the steamer is preheated for at least 5 minutes before placing the plates filled with batter, otherwise it may take longer to cook. Storage- Store it in an airtight container.
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