Dhokla

  • Food Type: Vegan

Recipe Type

Brownies, slices & bars

 Cuisine By Region

Asian

Recipe Images

Ingredients

  •   Chickpea flour - 1 1/2 cups (besan/senaga pindi) - seive
  •   Semolina - 1 1/2 tbsp (sooji rava) (optional)
  •   Yoghurt - 1 cup (dahi/perugu), sour curd
  •   Water - as required
  •   Salt to taste
  •   Asafoetida - 1/4 tsp
  •   Turmeric powder - 1/2 tsp
  •   Green chilli - 2 or 3, crushed
  •   Ginger - 1" piece, crushed
  •   Oil - 1 1/2 tbsp
  •   Eno salt - 1 1/2 tsp
  •   Citric acid - 1/2 tsp
  •   Coriander leaves - 2 tbsp, finely chopped
  •   Fresh coconut - 2 tbsp, grated
  •   For tempering:
  •   Oil - 1 tbsp
  •   Mustard seeds - 1 tsp
  •   Cumin seeds - 1/2 tsp
  •   Asafoetida - 1/4 tsp
  •   Sesame seeds - 1 tbsp
  •   Curry leaves - 2 sprigs
  •   Sugar - 1/2 tbsp (can use up to 1 tbsp)
  •   Water - 4-5 tbsp
  •   Lemon juice - 1 tbsp (can use 2 tbsp)

Instructions

1.Heat the cooker or water with 2 cups water. While the steam is building up in the cooker/steamer, prepare the dhokla batter.

2.Grease a stainless steel round vessel or aluminium cake tin and set aside.

3.In a wide bowl, add the sieved chickpea flour, semolina, salt, turmeric powder, asafoetida, green chilli-ginger paste and oil. Mix well. Add yoghurt and mix to form a thick mixture. Slowly adding water, a little at a time, to form a smooth, thick, pouring consistency batter.

4.Beat the batter in one direction for 2 minutes. Mix a tsp of water in Eno salt and citric acid and mix and immediately add to the batter and mix with a light hand. It will increase in volume and become frothy.

5.Immediately pour this batter into the greased tin and place in the cooker or steamer. Place lid and steam on a medium flame for 12 to 14 minutes.

6.Check with a toothpick by pricking in the centre of the dhokla. If it comes out clean, the dhokla is cooked. Turn off heat, remove the vessel from the cooker and cool slightly.

7.In a pan, add water and sugar and bring to a boil. Turn off the flame. Add lemon juice and mix well. Pour this over the dhokla.
Heat oil in a small pan for tempering. Once hot, add mustard seeds and allow to splutter. Add cumin seeds, sesame seeds, asafoetida, and curry leaves and roast for a few seconds.

8.Pour this tempering all over the dhokla. Garnish with fresh coriander leaves and grated fresh coconut. Let the dhokla rest for at least 20 minutes for the flavours to be absorbed.

9.Only after the dhokla has cooled down completely, cut into square pieces and place on a serving tray. Serve with green chutney or tomato ketchup.

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