Dhokla Recipe


Dhokla Recipe



20 min
2-3 People
20 min




Introduction

I first encountered Dhokla during a trip to Gujarat, where I was invited to a local family’s home for breakfast. I remember being overwhelmed by the sheer variety of dishes on the table, each accompanied by a different chutney. Amidst the feast, one dish that stood out for me was Dhokla. Its fluffy, light texture and the sweet and tangy flavors left a lasting impression. That moment marked the beginning of my love affair with this traditional Gujarati snack.

Dhokla is a staple in Gujarat, enjoyed at any time of the day. The simplicity of its ingredients, combined with the complex reaction of baking powder and the sourness from the curd, makes it a fascinating dish to prepare. It's not just a snack; it’s an experience that brings back memories of warmth and hospitality.

 

 

 

Recipe of Dhokla

 

Ingredients of Dhokla

 

  • 1 cup besan (gram flour)
  • 1 tablespoon semolina (sooji)
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon Eno fruit salt
  • 1 teaspoon ginger-green chili paste
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 1 cup water
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • A few curry leaves
  • 2 green chilies, slit
  • 1/4 cup chopped coriander leaves
  • 2 tablespoons grated coconut

 

 

 

Instructions of Dhokla

 

Step 1: Prepare the Batter

Mixing besan and other ingredients to prepare the Dhokla batter.
In a mixing bowl, combine besan, semolina, lemon juice, sugar, ginger-green chili paste, turmeric powder, and salt. Gradually add water to the mixture, stirring continuously to avoid lumps. The batter should have a flowing consistency.

 

Step 2: Add the Leavening Agent

Adding Eno fruit salt to the Dhokla batter to make it frothy.
Just before steaming, add Eno fruit salt to the batter. Mix well until the batter becomes frothy and light.

 

Step 3: Steam the Dhokla

Steaming the Dhokla batter in a greased cake tin inside a steamer.
Grease a cake tin with oil and pour the batter into it. Place the tin in a steamer and steam on medium heat for about 15 minutes or until a toothpick inserted into the center comes out clean.

 

Step 4: Prepare the Tempering

Preparing the tempering with mustard seeds, sesame seeds, curry leaves, and green chilies.
In a small pan, heat oil and add mustard seeds. Once they crackle, add sesame seeds, curry leaves, and slit green chilies. Sauté for a few seconds until aromatic.

 

Step 5: Soak the Dhokla

Pouring the tempering over the steamed Dhokla.
Remove the steamed Dhokla from the steamer and let it cool slightly. Cut it into squares and pour the tempering evenly over it. Garnish with chopped coriander leaves and grated coconut.

 

Step 6: Serve

Garnishing Dhokla with chopped coriander leaves and grated coconut before serving.
Serve the Dhokla warm with coriander chutney or any chutney of your choice. Enjoy this light and fluffy delicacy as a snack or a part of your breakfast spread.

 

 

 

About the Recipe

 

Dhokla is a beloved Gujarati delicacy that has won hearts across India. Made from besan (gram flour), it is a savory cake that is steamed to achieve its spongy texture. The magic of Dhokla lies in its fermentation process, where baking powder and sour elements like curd interact to create bubbles, making the batter rise. Once steamed, it is soaked in a sweet and tangy syrup called chashni, which adds depth to its flavor.

What makes Dhokla special is its versatility. It can be served as a breakfast item, a snack, or even as part of a larger meal. The balance of sweet, sour, and spicy flavors in every bite is a testament to the simplicity and richness of Gujarati cuisine.

 

 

 

Cooking Tips

 

  1. Consistency of Batter: Ensure the batter has a flowing consistency, neither too thick nor too thin, to achieve the perfect texture.
  2. Steaming Time: Steam the Dhokla for at least 15 minutes on medium flame to ensure it cooks evenly and rises properly.
  3. Checking Doneness: Insert a toothpick to check if the Dhokla is cooked. It should come out clean.
  4. Soaking the Dhokla: Pour the syrup over the Dhokla while it's still warm to ensure it absorbs all the flavors.
  5. Tempering: Add tempering of mustard seeds, curry leaves, and green chilies to enhance the taste and aroma.

 

Pairing Guide

 

  1. Coriander Chutney: A tangy and spicy chutney made from fresh coriander leaves pairs perfectly with the mild flavors of Dhokla.
  2. Tamarind Chutney: The sweet and tangy taste of tamarind chutney complements the subtle sweetness of Dhokla.
  3. Masala Chai: Serve Dhokla with a cup of masala chai for a complete Gujarati breakfast experience.
  4. Mint Yogurt: A cool and refreshing mint yogurt dip balances the spice and adds a creamy texture to the snack.

 

 

 

Frequently Asked Questions about Dhokla

 

  1. What is Dhokla made of?

    • Dhokla is primarily made of besan (gram flour), mixed with water, curd, and a leavening agent like baking powder.

  2. How do you make Dhokla soft and fluffy?

    • To make Dhokla soft and fluffy, ensure the batter is of flowing consistency and let it rest for an hour before steaming. The interaction of baking powder with the sour elements helps create a spongy texture.

  3. Can Dhokla be made without a steamer?

    • Yes, Dhokla can be made in a pressure cooker or a large pot with a lid. Just ensure to place the batter on a stand or plate above the water level to steam it.

  4. Why does my Dhokla turn out flat?

    • Dhokla may turn out flat if the batter is too thick or if it hasn’t been allowed to rest properly. Ensure to mix the batter well and let it rest to allow the leavening agent to work.

  5. How long can I store Dhokla?

    • Dhokla can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it by steaming for a few minutes before serving.

  6. What can I do with leftover Dhokla?

    • Leftover Dhokla can be crumbled and stir-fried with spices and vegetables to make a quick and tasty breakfast or snack.

  7. Is Dhokla healthy?

    • Yes, Dhokla is a healthy snack option as it is steamed rather than fried, and it contains protein-rich gram flour.

  8. Can I make Dhokla with other flours?

    • Yes, you can make Dhokla with other flours like rice flour or semolina for different textures and flavors.

  9. What can I use instead of Eno in Dhokla?

    • Instead of Eno, you can use baking soda mixed with a little lemon juice to achieve a similar leavening effect.

  10. Why does my Dhokla have a bitter taste?

    • Dhokla may taste bitter if too much baking soda or baking powder is used. Ensure to use the correct amount as specified in the recipe to avoid bitterness.