Dhokla: Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and chickpea splits. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. It can usually be bought from a sweet shop. Dhokla is usually prepared using rice and chickpea splits (Chana dal) in the ratio 4:1, soaked overnight; then the mixture is ground and this paste is fermented for four-five hours to overnight.
The below recipe is the simplified version of the traditional preparation and does not take much time.
Ingredients (serves 4):
- 2 cups gram flour (besan), sieved
- 1/2 cup rice flour, sieved
- 1 cup beaten yogurt beaten
- Salt, to taste
- 1/2 tsp turmeric powder
- 1 tsp green chilly-ginger paste
- 2 tbsp oil
- 1 tbsp lemon juice
- 1 tsp soda bicarbonate (baking soda)
- 1 tsp mustard seeds
- 2 tbsp fresh coriander leaves, chopped
- Water, as required
- Take gram flour and rice flour in a bowl.
- Add in the yogurt with approximately 1 cup of warm water.
- Mix well to avoid lumps.
- Add in the salt.
- Mix well.
- Leave the batter in a warm place to ferment, for 2 hours.
- When gram flour mixture has fermented, add in the turmeric powder and green chilly-ginger paste.
- Mix well.
- Heat the steamer, for baking the dhokla.
- Grease a thali/plate using oil.
- In a small bowl mix the lemon juice, soda bicarbonate and one teaspoon of oil.
- Add the mixture to the batter.
- Whisk briskly.
- Pour batter into the greased thali and place it in the steamer.
- Cover with lid and steam for 10-12 minutes.
- Remove from the steamer and keep aside.
- When a little cool, cut into the desired shape and keep in a serving bowl/plate.
- Heat the remaining oil in a small pan, over medium heat.
- Add in the mustard seeds.
- When the mustard seeds begin to crackle, remove and pour over the dhoklas.
- Garnish the dhokla with chopped coriander leaves.
- Serve the hot dhokla with sweet tamarind chutney and green-chilly chutney.
If you have any queries regarding the Dhokla recipe, please leave a comment.