Last Updated on December 7, 2020
Dhokla can be eaten for breakfast, as a main course, as a side dish or even as a snack.It tastes great with green chutney….I made this dhokla about 3-4 months before even before diwali but somehow missed to post it…So with no further delay lets get on to learn how to make dhokla.
Dhokla Recipe – Ingredients
Recipe Category: Breakfast / Snack | Recipe Cuisine: North Indian| Recipe Reference: Foodviva
Gram Flour (Besan/Chickpea Flour) – 1 cup
Rava(Sooji) – 1 tbsp
Lemon juice – 1.5 tsp
Eno Fruit Salt (Plain) – 1 tsp
Green Chilli-Ginger – 1 tsp crushed
Water – 3/4 cup (adjust according to consistency)
Curd (yogurt) – 1/4 cup
Oil – 1 tsp for greasing
Salt – to taste
Coriander Leaves – 2 tbsp finely chopped
Fresh Coconut – 1 tbsp grated
To Temper :
Oil – 1.5 tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Sesame Seeds – 1 tsp
Green Chillies – 2
Asafoetida (hing) – a pinch
- Grind green chillies and ginger together to a coarse paste.In a mixing bowl – take besan flour, rava,salt,ginger green chilli paste and curd mix well.
- Then add water to make it to pouring consistency.Make sure there is no lumps formed.Add lemon juice.Finally add eno fruit salt it will bubble up as soon as eno is added. Mix well.
- Grease the tray with little oil and pour the batter to 1/2 to 3/4 inch thickness. In idly steamer pour water at the bottom say 1- 1.5 cups then place the tray on it.Steam it for 10-12 mins.Carefully open and check the doneness by inserting the toothpick in the center…If it comes out clean then its done.If its still sticky then steam for few more mins.
- Cool down for 5mins, then slightly scrap the sides then invert it…it will come out clean.Then heat oil and temper the items listed under ‘to temper’ and transfer the tempering to dhokla.Finally garnish with grated coconut and coriander leaves.Cut into squares and serve.
Serve hot with green chutney as a teatime snack!
- Make sure you get only plain eno fruit salt as there are many flavours available too.
- After eno fruit salt is added dont rest the batter for long…only 5-10 mins resting time is ok not more than that.
- Steam it only in medium low flame so that it gets cooked inside also.
- You can add a tiny pinch of turmeric powder for extra bright yellow color.
- While tempering dont skip sesame seeds it gives a nice crunch while eating.
- You can even add 1/2 cup water with 1 tbsp sugar and bring it to boil then sprinkle it over the dhoklas to make it moist then transfer the tempering.
- I didnt have any thali plate of the required size so used my square baking tray to steam the dhokla.