Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.
Its sponji,sweet,tasty and serve with chatni.
The most spacial thing in dhokla the tadka with suger syrup..
Ingredients of Dhokla:
1 cup Bengal gram flour (Besan)
1 tbsp Sugar
1 tbsp Oil
1 tsp Ginger paste (Adrak)
1 tsp Green chilli paste
1 tbsp Lemon juice
180 ml water, or as required to make a batter
1/2 tsp Turmeric powder (haldi)
Salt to taste
1 tsp (heaped) Eno fruit salt (Plain)
For the tempering:–
2-3 tbsp Oil
1 tsp Mustard seeds (Rai)
1/2 tsp Asafetida (Hing)
9-10 Curry leaves (Kadipatta)
For garnishing:–
2-3 tbsp Freshly scrapped coconut (Optional)
2-3 tbsp Fresh coriander, finely chopped
Red chilli powder to sprinkle
1 tbsp Oil
1 tsp Ginger paste (Adrak)
1 tsp Green chilli paste
1 tbsp Lemon juice
180 ml water, or as required to make a batter
1/2 tsp Turmeric powder (haldi)
Salt to taste
1 tsp (heaped) Eno fruit salt (Plain)
For the tempering:–
2-3 tbsp Oil
1 tsp Mustard seeds (Rai)
1/2 tsp Asafetida (Hing)
9-10 Curry leaves (Kadipatta)
For garnishing:–
2-3 tbsp Freshly scrapped coconut (Optional)
2-3 tbsp Fresh coriander, finely chopped
Red chilli powder to sprinkle
How to make Gujarati dhokla recipe.
- In a mixing bowl take the besan. Add the sugar, oil, ginger-chilli paste, lemon juice, turmeric powder, salt and mix well.
- Add in the water slowly to form a pouring batter, without lumps.
- Keep this batter aside for 10 minutes.
- Grease the vessel in you want to steam it in with oil. (you canuse the vessel provided with the pressure cooker).
- Steam in a pressure cooker without whistle.
- Keep the cooker on flame with water in its bottom for steaming ready.
- Add the eno fruit salt in the batter and mix well. It will become frothy.
- Now from here you need to act fast. Pour the batter in the greased vessel/plate and keep it in the pressure cooker and close the lid without the whistle.
- Steam it for 10-15 minutes maximum without putting on the whistle on a medium flame.
- When done off the flame and remove the vessel out and leave to cool for 5 minutes.
- Invert it on a plate and cut into squares.
- Make the tempering. Heat oil. When the oil is hot enough add the mustard seeds and wait till they splutter.
- Off the flame. Add the Asafetida and curry leaves and keep aside to cool.
- Put the cooled tempering on the ready dhokla’s.
- Garnish them with freshly scrapped coconut, chopped coriander and sprinkle red chilli powder and serve.
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