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Dhokla

Dhokla

Dhokla has a long and rich history in Gujarati cuisine. It is believed to have been consumed for centuries, with its origins dating back to ancient India.
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Equipment

  • Steamer
  • Mixing bowl
  • Whisk or Spoon
  • Dhokla Plate
  • Grease Brush
  • Small Pan
  • Ladle or Spoon
  • knife

Ingredients
  

  • 1 Cup gram flour (besan)
  • 1 tablespoon semolina (rava)
  • 1 tablespoon sugar
  • ½ teaspoon turmeric powder
  • 1 teaspoon ginger-green chili paste
  • 1 tablespoon lemon juice
  • 1 cup water
  • 1 teaspoon Eno (fruit salt)
  • Salt to taste

Instructions
 

  • Step 1: Prepare the Dhokla Batter
    1. Sift the gram flour (besan) into a large mixing bowl to remove any lumps and ensure a smooth batter.
    2.Add semolina, turmeric powder, sugar, and ginger-green chili paste to the bowl. Mix well to combine all dry ingredients.
    3.Slowly add water to the mixture while stirring continuously to avoid lumps. The batter should be smooth and have a thick but pourable consistency.
    4.Add the lemon juice and salt to the batter. Mix again until everything is well combined.
    5.Just before you’re ready to steam, add Eno fruit salt to the batter. Stir gently and you’ll see the batter immediately become frothy and light. This is crucial for getting the desired spongy texture in the Dhokla.
  • Step 2: Steam the Dhokla
    1. Prepare a steamer by filling it with water and bringing it to a boil. Grease a Dhokla plate or cake tin with a little oil to prevent sticking.
    2. Pour the batter into the greased plate or tin, ensuring it’s evenly spread out.
    3.Place the plate or tin inside the steamer. Cover the steamer and let the Dhokla steam on medium heat for 15-20 minutes.
    4.After 15 minutes, check if the Dhokla is cooked by inserting a toothpick into the center. If it comes out clean, the Dhokla is done. If not, steam for a few more minutes.
    5.Once done, turn off the heat and carefully remove the Dhokla from the steamer. Let it cool for 5-10 minutes before cutting it into squares or diamond shapes.
  • Step 3: Prepare the Tempering (Tadka)
    1. While the Dhokla is cooling, prepare the tempering. Heat 2 tablespoons of oil in a small pan over medium heat.
    2. Once the oil is hot, add mustard seeds and allow them to crackle. This releases the nutty flavor.
    3. Add sesame seeds, green chilies, and curry leaves. Fry them for a minute until the sesame seeds turn golden and the curry leaves become crispy.
    4. In a small bowl, mix ¼ cup of water, 1 tablespoon of sugar, and a pinch of salt. Add this mixture to the pan and allow it to simmer for a few seconds. This step ensures that the tempering adds both flavor and moisture to the Dhokla.
  • Step 4: Assemble the Dhokla
    1. Once the tempering is ready, pour it evenly over the steamed Dhokla. The addition of water in the tempering helps keep the Dhokla moist and enhances its flavor.
    2. Garnish the Dhokla with fresh coriander leaves and a generous amount of grated coconut.
    3. Serve the Dhokla warm or at room temperature with green chutney or tamarind chutney for a complete flavor experience.

Notes

Tips for Making the Perfect Dhokla

  • Ensure the batter consistency is right: The batter should be thick yet pourable. If it’s too runny, the Dhokla won’t rise properly, and if it’s too thick, it will be dense.
  • Add Eno just before steaming: The Eno activates the batter and helps it rise, so add it only right before placing the batter in the steamer.
  • Do not over-steam: Overcooking the Dhokla can make it dry and rubbery. Always check after 15 minutes to avoid over-steaming.
  • Moisten with tempering: The water added to the tempering keeps the Dhokla soft and prevents it from drying out.
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