Dhokla
Dhokla is a traditional, soft, and spongy steamed snack from Gujarat, India.Made from chickpea flour (besan), rice flour, and yogurt, this light and fluffy dish is seasoned with a tempering of mustard seeds, curry leaves, and green chilies.It’s the perfect snack or breakfast option, often served with tangy chutneys. Healthy, gluten-free, and delicious, Dhokla is loved by people of all ages.
Equipment
- Steamer or Large Pot – 1 unit (for steaming the Dhokla)
- Steaming Tray or Round Cake Pan – 1 unit (for placing the batter)
- Small Pan for Tempering – 1 unit (for preparing the tempering)
- Mixing Bowl – 1 unit (for preparing the batter)
- Measuring Cups and Spoons – 1 set (for accurate ingredient measurement)
- Whisk or Spoon – 1 unit (for mixing the batter)
Ingredients
For the Dhokla Batter:
- Chickpea Flour Besan – 1 cup
- Rice Flour – 2 tablespoons
- Yogurt – ½ cup
- Ginger Paste – 1 tablespoon
- Green Chilies – 2-3 finely chopped
- Baking Soda – 1 teaspoon
- Turmeric Powder – ¼ teaspoon
- Salt – To taste
- Sugar – 1 tablespoon optional
For Steaming:
- Water – Enough for steaming around 2 cups
- Oil – For greasing the steaming tray
For the Tempering:
- Mustard Seeds – 1 teaspoon
- Curry Leaves – 5-6 leaves
- Green Chilies – 1-2 slit lengthwise
- Sesame Seeds – 1 tablespoon optional
- Coriander Leaves – For garnishing
Instructions
Step 1: Prepare the Dhokla Batter
- In a large bowl, combine chickpea flour (besan), rice flour, turmeric, and salt. Mix well.
- Add yogurt, ginger paste, and chopped green chilies to the dry ingredients. Gradually add water and stir to form a smooth batter.
- Once the batter is smooth, add sugar and baking soda, then mix well. Let it rest for about 5 minutes.
Step 2: Prepare the Steaming Setup
- Grease a steaming tray or cake pan with oil.
- Add about 2 cups of water to a large pot or steamer, making sure the water doesn't touch the batter once placed inside.
- Bring the water to a gentle boil.
Step 3: Steam the Dhokla
- Pour the prepared batter into the greased tray, smoothing it out evenly.
- Carefully place the tray inside the steamer, cover, and steam for about 15-20 minutes.
- Check if the Dhokla is done by inserting a toothpick. If it comes out clean, your Dhokla is ready.
Step 4: Tempering
- Heat 1 tablespoon of oil in a small pan and add mustard seeds. Let them splutter.
- Add curry leaves, slit green chilies, and optional sesame seeds. Sauté for a few seconds.
- Pour the tempering over the steamed Dhokla.
- Garnish with fresh coriander leaves and serve warm.
Notes
- Fermentation: If you want a tangier flavor, you can ferment the batter for 4-6 hours before steaming, allowing the natural flavors to develop.
- Customization: Add vegetables like carrots, peas, or spinach to the batter for added nutrition and flavor.
- Storage: Store leftover Dhokla in an airtight container for up to 2-3 days in the fridge. Reheat by steaming again for best results.
- Spiciness: Adjust the amount of green chilies to suit your spice preference.