Learn How to Make the Best Dhokla Ever with This Easy Recipe

 

Learn How to Make the Best Dhokla Ever with This Easy Recipe




Dhokla is a popular snack from the Indian state of Gujarat. It is made from fermented batter of rice and split chickpeas (chana dal), steamed in a special mould and garnished with mustard seeds, curry leaves, green chilies and coconut. Dhokla is soft, fluffy, tangy and savory, and can be enjoyed with green chutney or sweet tamarind chutney.


Dhokla is not only delicious but also nutritious, as it is rich in protein, fiber, iron and vitamin B. It is also low in fat and calories, making it a perfect choice for weight watchers and health-conscious people. Dhokla can be served as a breakfast, snack or appetizer, and can be made in different varieties such as khaman dhokla, rava dhokla, cheese dhokla and more.


In this article, we will show you how to make the most delicious dhokla recipe at home with simple ingredients and easy steps. Follow this recipe and impress your family and friends with your culinary skills.

Ingredients

  • 1 cup rice

  • 1/4 cup split chickpeas (chana dal)

  • 1/4 cup yogurt

  • 1/4 tsp turmeric powder

  • Salt to taste

  • 1 tsp baking soda

  • 2 tbsp oil

  • 1 tsp mustard seeds

  • 10-12 curry leaves

  • 2-3 green chilies, slit

  • 2 tbsp grated coconut

  • 2 tbsp chopped coriander leaves

Method

  1. Wash and soak the rice and split chickpeas in water for 6-8 hours or overnight.

  2. Drain the water and grind the rice and chickpeas to a smooth paste. Add yogurt, turmeric powder and salt and mix well. Transfer the batter to a large bowl and cover it with a lid. Let it ferment in a warm place for 8-10 hours or overnight.

  3. Grease a dhokla mould or a cake tin with some oil. Add baking soda to the batter and whisk well. Pour the batter into the mould or tin and level it with a spatula.

  4. Place the mould or tin in a steamer or pressure cooker (without whistle) with some water at the bottom. Cover it with a lid and steam for 15-20 minutes or until a toothpick inserted comes out clean.

  5. Remove the mould or tin from the steamer or cooker and let it cool slightly. Cut into square pieces and transfer to a serving plate.

  6. Heat oil in a small pan over medium-high flame. Add mustard seeds and let them crackle. Add curry leaves, green chilies and coconut and sauté for a few seconds.

  7. Pour this tempering over the dhokla pieces and sprinkle some coriander leaves on top.

  8. Serve hot or cold with green chutney or sweet tamarind chutney.

Tips

  • You can also use ready-made dhokla mix available in the market instead of making the batter from scratch. Just follow the instructions on the packet and add some yogurt for extra tanginess.

  • You can also add some ginger-garlic paste, asafoetida (hing) or lemon juice to the batter for more flavor.

  • You can also make dhokla in a microwave by using a microwave-safe dish. Microwave for 5-6 minutes on high power or until done.