Dhokla

Dhokla is a famous gujarati snack which is not only healthy but mouth-melting as well. It is a steamed savoury sponge cake made using chickpea flour soaked in flavourful sweet and sour water infused with green chillies and curry leaves. I really enjoy it as an evening snack and sometimes in the breakfast also. Today, I am sharing the fool-proof recipe of dhokla which makes soft, spongy and juicy dhokla everytime I make it.

Preparation time: 5 min.
Steaming time: 20 min. + 10 min.
Type: Appetizer
Cuisine: Gujarati
Serves: 4-6

INGREDIENTS:

For Dhokla Batter:

• 1 cup chickpea flour (besan)
• 2 tbsp semolina (sooji/rava)
• 1 cup curd 
• 1 pinch turmeric powder
• 1/4 tsp red chilli powder
• 1 tsp ginger+green chilli paste
• 1/2 tsp salt 
• 2 tsp eno or fruit salt
• water as required

For tempering:

• 1 tbsp oil
• 1 tbsp black mustard seeds
• 5-6 green chillies (slit)
• 8-10 curry leaves
• 1 tbsp lemon juice
• 2 tbsp sugar
• 400ml water

For Garnish:

• coriander leaves as required
• coconut grated(optional)

METHOD:

1. In a mixing bowl, add besan, sooji, curd, ginger+green chilli paste and mix well.
   
   
   
2. Add salt, turmeric powder, red chilli powder and water to make a smooth batter.                                        
   
3. Grease a pan using oil.                                                                                                                                                
   
4. Heat around 500 ml of water in a kadai or pressure cooker.                                                                                                         
   
5. Add eno to the batter and immediately pour the batter into the greased pan.  
   
                                                                            
6. Steam on high flame for 15- 20 min. in a kadai or pressure cooker till a knife inserted comes out clean.    
   
                                                                                                                                                                                 
7. Heat oil in a pan, add mustard seeds and let them splutter.
8. Add green chillies and cook for few seconds.
9. Next, add curry leaves and cook for 30 sec.
10. Add water and let it boil. 
11. Add sugar and cook for 10-12 min.      
    
                                                                                                                                                
12. Finally, add lemon juice and remove from flame.
13. Pour this flavourful boiled water on the steamed dhokla and let it rest for 30 min. until all the water gets absorbed by the dhokla.                                                                                                                                                 
    
14. Garnish with coriander and coconut.                                                                                                                                              
    
15. Enjoy hot or cool alongwith tamarind chutney or coriander-mint chutney.

Note:

• In order to make a soft and spongy dhokla, the batter should be beaten well but don't overbeat after mixing eno, immediately pour in the pan and keep it for steaming.
• Always use fresh packet of eno otherwise eno won't be effective enough and you won't get a fluffier dhokla.