Dhokla is more than just a snack-it’s a celebration of Gujarati culinary artistry, combining simplicity with layers of flavor. . This recipe is designed for domestic chefs who admire each simplicity and culture. Whether served as a light breakfast or a noon snack, those fluffy, steamed bites are sure to affect. The secret lies in achieving a mild, aerated batter-thanks to a mild touch and a few key elements
Ingredients
For the Batter:
- 1 cup Bengal gram flour (Besan)
- 1 tbsp sugar (for a hint of sweetness)
- 1 tbsp oil
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tbsp lemon juice
- half tsp turmeric powder
- Salt to taste
- water
- 1 tsp (heaped) Eno fruit salt or baking soda
For the Tempering:
- 2–3 tbsp. oil
- 1 tsp mustard seeds
- half tsp asafetida (hing)
- 9–10 curry leaves
- 1–2 green chilies, sliced
For Garnishing:
- 2 tbsp. freshly scraped coconut
- 2 tbsp. finely chopped fresh coriander leaves
Method
- Prepare the Batter:
- In a mixing bowl, sift the gram flour .Now add sugar, oil, ginger paste, green chili paste, lemon juice, turmeric powder, and salt.
- Mix these ingredients nicely. Gradually add water whisking constantly to shape lump-free batter with a pouring consistency.
- Let the batter relax for 10 minutes so the flavors can meld .
- Activate the Leavening:
- Just before steaming, lightly fold in the Eno fruit salt. You’ll observe the batter without delay turns into frothy and mild—this is critical for the dhokla’s signature airy texture.
- Avoid overmixing to hold the bubbles that make the dish spongy.
- Steam the Batter:
- Grease a flat, shallow steaming dish or a cake tin with a bit oil. Pour the batter into the greased vessel. Set up your steamer or a pressure cooker (with out the whistle) with about an inch of water.
- Once the water is boiling, location the batter dish inside and steam on medium warmness for 10–15 mins. The dhokla is finished while a toothpick inserted within the middle comes out clean.
- Prepare the Tempering:
- On another side, warm 2–3 tablespoons of oil in a small pan.
- Now, add mustard seeds and allow them to splutter. Then, quickly add the asafetida, curry leaves, and sliced green chilies. Stir in until the curry leaves are crispy.
- Remove the tempering from the flame.
- Finish and Garnish:
- Once steamed, remove dhokla from the steamer and let it cool for some time. Cut the dhokla into shape of your choice.
- Pour the tadka over the dhokla, permitting the flavors to soak in.
- Finally, garnish with scraped coconut, chopped coriander.
- Serve:
- Enjoy your smooth, fluffy dhokla warm with green chutney or tangy red tamarind chutney.
Tips & Variations
Consistency is Key: Adjust the water to achieve a batter that is neither too thick nor too runny. The proper pouring consistency ensures a fair and soft dhokla.
Quick and Easy: This recipe bypasses the lengthy fermentation process ordinary of conventional dhokla recipes. The addition of Eno fruit salt instantly aerates the batter, giving you flawlessly spongy consequences in under half-hour.
Flavor Boosts: For a barely specific twist, you can add a pinch of ginger powder or some curry powder spices to the batter. Some chefs even like to combine in a tablespoon of yogurt for a flavor paying homage to the traditional fermented version.
Experiment with Garnishes: While coconut and coriander are classic, try including pomegranate seeds or a mild drizzle of mustard-cumin dressing for a completely unique presentation.
