Ingredients:
- 1 cup gram flour (besan)
- 1/2 cup yogurt (dahi)
- 1/4 cup water
- 1 tablespoon oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (jeera)
- 8-10 curry leaves
- 1-2 green chilies, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon fruit salt (eno)
- Fresh coriander leaves, chopped (for garnish)
- Grated coconut (for garnish)
- Sev (fried chickpea flour noodles) (for garnish)
Instructions:
- Prepare the Batter:
- In a mixing bowl, add gram flour (besan), yogurt, water, oil, ginger paste, sugar, salt, and lemon juice.
- Mix everything well to form a smooth batter without any lumps. The consistency should be thick yet pourable. Add more water if needed.
- Steam the Dhokla:
- Grease a dhokla plate or any flat-bottomed vessel that fits into your steamer.
- Pour the batter into the greased plate, filling it halfway.
- Steam the Batter:
- Heat water in a steamer. Once the water starts boiling, place the dhokla plate in the steamer and cover it with a lid.
- Steam the batter on medium heat for about 15-20 minutes or until a toothpick inserted into the dhokla comes out clean.
- Once steamed, turn off the heat and let the dhokla cool for a few minutes.
- Temper the Dhokla:
- In a small pan, heat oil over medium heat. Add mustard seeds (rai) and cumin seeds (jeera). Let them splutter.
- Add curry leaves and chopped green chilies. Sauté for a few seconds.
- Pour this tempering evenly over the steamed dhokla.
- Cut and Garnish:
- Using a knife, cut the dhokla into squares or diamonds while still warm.
- Garnish with chopped coriander leaves, grated coconut, and sev.
- Serve:
- Serve the dhokla warm with green chutney or tamarind chutney.
Tips:
- Make sure the steamer is preheated before placing the dhokla plate inside.
- To check if the dhokla is cooked, insert a toothpick into the center. If it comes out clean, the dhokla is ready.
- You can customize the spiciness of the dhokla by adjusting the amount of green chilies.
- For extra fluffiness, add fruit salt (eno) to the batter just before steaming.
- Dhokla can be served as a snack or as part of a meal.
Enjoy making this light and fluffy Dhokla at home! Share your experience and any variations you try in the comments below.
Additional Tips and Variations:
- Variation Ideas: Experiment with different flavors and ingredients to create variations of Dhokla. You can add grated carrots, spinach puree, or beetroot puree to the batter for added nutrition and color.
- Serving Suggestions: Dhokla pairs well with a variety of chutneys such as mint chutney, coriander chutney, or tangy tamarind chutney. You can also serve it with a side of spicy garlic chutney for an extra kick.
- Storage Instructions: Dhokla can be stored in an airtight container in the refrigerator for up to 2-3 days. Before serving, steam the dhokla pieces for a few minutes to make them soft and fresh again.
- Health Benefits: Made primarily from gram flour (besan) and yogurt, Dhokla is not only delicious but also nutritious. It is rich in protein, fiber, and probiotics, making it a healthy snack option for all ages.
- Traditional Dish: Dhokla is a traditional Gujarati dish but has gained popularity across India and even internationally. It’s loved for its light and fluffy texture, subtle flavors, and versatility in serving as a snack or breakfast item.
- Cultural Significance: Dhokla holds cultural significance in Gujarati cuisine and is often prepared during festivals, celebrations, and special occasions. It’s also commonly served as a part of a traditional Gujarati thali meal.
- Quick and Easy: This Dhokla recipe is simple and easy to follow, making it suitable for beginners as well as experienced cooks. With minimal ingredients and preparation time, you can whip up a batch of delicious Dhokla in no time.
- Share and Enjoy: Dhokla is a dish best enjoyed with family and friends. Share your homemade Dhokla with your loved ones and spread the joy of cooking and eating together.