Hey Foodies welcome to my blog, here is an amazing recipe for you and as the name says it all its Dhokla. Dhokla is traditional snack or breakfast of Gujarat. People make it through the basics like soaking lentil and making batter. But when you are in rush you can also make this with Besan (Gram Flour). The key to make the dhokla right is the consistency of the batter and the proper steaming time. If you steam it more it would get red in color from bottom and won’t look good. Also the batter should be at the right consistency to give it that fluff and airy texture. In this post I am bringing to you this easy, yummy, fluffy and airy Dhokla recipe which can be made really quick and taste best. Try this recipe for your next appetizer or for your next party and share it with your friends and family. So let’s begin and see how to make this.
- For Dhokla:
- 2 cups gram flour
- Salt to taste
- 2 tsp sugar
- 1 tsp garlic paste
- 1 tsp green chilies crushed
- ½ tsp citric acid
- 2 tbsp oil
- 1 tsp baking soda
- Water to make batter
- For Tempering:
- 1 tbsp oil
- 1 tsp mustard seeds
- 10-12 curry leaves
- 2-3 green chili’s slit
- 2 tsp sugar
- Pinch of salt
- ¼ cup water
- Take a steaming pot and add water. Turn on the flame and put a stand in between. Cover and let the water come to a boil.
- In meanwhile, add flour, salt, citric acid, sugar, ginger and chili paste and oil to a bowl. Give this a mix. Now slowly add water and make a lump free batter. Make sure the batter consistency is not watery and at the same time not too much thick. To check the consistency, just put a dot of batter with your finger onto your hands and turn your hands downwards. If the batter holds its dot shape its right.
- Now grease a tray which fits into the pot with some oil.
- And when you hear the water starts to boil, add baking soda to the batter and whisk in a single direction and whisk until it gets double in size. Immediately pour the batter into the greased tray. Tap it once and put it in the steamer. Now cover and cook for good 15 min on high flame.
- After 15 min insert a toothpick and check if it comes out clean. If yes, it’s done. Turn the flame off and take the tray out and let this cool down completely.
- Meanwhile make tempering water. Heat a tempering pan and add oil. When it’s hot add mustard seeds, when its starts to crackle add curry leaves and green chili and cover immediately with the plate on it. As it would sputter out. Next when you hear the sputtering has stopped add in the water and sugar and let it boil for a min or so. Turn the flame off and let this cool down.
- Take the dhokla cake out of the tray and flip it over. Next cut them into square pieces. Add the tempering all over and on all sides. Let just keep it to set for about 5-10 min.
And here is your mouthwatering dhokla ready to serve. Serve the dhokla with ketchup or mint/ coriander chutney. And the best part is you won’t have to be worried that it’s cool. It can be best enjoyed either. You can also add some fresh coconut flakes or cilantro leaves to garnish.
Do try this recipe and share with me your comments below. Would love to hear from each one of you..
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You can substitute baking soda with eno. But use it in the same way as you use soda. Also do not use turmeric with soda, else the reaction of turmeric and soda would turn your batter into red.