Dhokla

Dhokla is a vegetarian culinary dish that is found mainly in the Indian state of Gujarat and parts of adjacent states.

Let’s see how to make soft and spongy dhoklas at home.

INGREDIENTS

For Batter: 

1 cup Gram Flour (Besan/Chickpea Flour) 

¼ tsp turmeric powder

1½ teaspoons Lemon juice 

1 teaspoon baking salt

3/4 cup Water 

1 teaspoon Oil (for greasing) 

1/2 teaspoon Salt, or to taste 

For Tempering: 

2 tablespoons Oil 

10-15 Curry Leaves 

1/2 teaspoon Mustard Seeds 

3 tablespoon Sugar 

4 Green Chillies, slit lengthwise and cut into halves 

½ lemon juice

2 tablespoons chopped Coriander Leaves 

2 tablespoons grated Fresh Coconut 

1 pinch Asafoetida (hing) 

1/3 cup Water 

Directions For Batter and Khaman Dhokla

1. Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it.

2. Take gram flour, turmeric powder, salt, baking soda and add water to make a thick batter.

3. Add lemon juice in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double. 

4. Now, pour batter immediately into greased plate and fill it upto 1/2-inch thickness. 

5. Place the plate in steamer and steam for 20-25 minutes over medium flame.

 6. After 20-25 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more. 

7. Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife. 

Directions for Tempering

1. Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida. When seeds begin to crackle, add cumin seeds, curry leaves and green chillies, saute them for few seconds. 

2. Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering. 

3. Garnish with chopped coriander leaves and grated coconut and serve with green coriander chutney. 

https://youtu.be/HKkN28vI5S4