Dhokla

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DhoklaDhokla: 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

 Method:

  • 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.

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