Dhokla is a traditional Gujarati snack that has gained immense popularity all across India and even beyond its borders. It is a spongy, soft, and fluffy snack made from fermented batter of gram flour or besan. Dhokla can be eaten as a snack, breakfast, or even as a light meal. It is easy to prepare and is a healthy and nutritious option for people of all ages. In this article, we will share with you an easy and simple dhokla recipe that you can try at home and enjoy with your family and friends.
Why Should You Try This Recipe?
Dhokla is a healthy and nutritious snack that is rich in protein, fiber, and other essential nutrients. It is gluten-free, vegan, and low in fat, making it a perfect snack for people who are health conscious. By trying this recipe, you can prepare a delicious and healthy snack at home without compromising on taste and quality. Moreover, you can customize the ingredients as per your liking and enjoy dhokla with your favorite chutneys and toppings.
To prepare dhokla, you will need the following ingredients:
- 1 cup of gram flour (besan)
- ½ cup of semolina (sooji)
- 1 cup of yogurt
- 1 tablespoon of ginger and green chili paste
- 1 tablespoon of lemon juice
- 1 teaspoon of sugar
- 1 teaspoon of fruit salt (eno)
- Salt to taste
- Water as required
- 2 tablespoons of oil
Follow these easy steps to prepare delicious and spongy dhokla at home:
Step 1: Prepare the Batter
In a large mixing bowl, add gram flour, semolina, yogurt, ginger and green chili paste, lemon juice, sugar, and salt. Mix well and add water gradually to make a smooth batter. The consistency of the batter should be like idli batter or cake batter.
Step 2: Ferment the Batter
Cover the batter and keep it aside for at least 30 minutes to ferment. Fermentation is an important step as it makes the dhokla soft and spongy.
Step 3: Prepare the Steamer
Grease a steamer plate or a baking dish with oil and keep it aside. Fill a large pot with water and place it on the stove. Put a stand or a ring in the pot and let the water come to a boil.
Step 4: Add Fruit Salt to the Batter
Just before steaming, add fruit salt (eno) to the batter and mix well. You will notice that the batter will become frothy and bubbly. Mix gently and immediately pour the batter into the greased plate or dish.
Step 5: Steam the Dhokla
Place the plate or dish on the stand or ring in the pot and cover it with a lid. Steam the dhokla for 15-20 minutes on medium flame or until it is cooked. You can check if the dhokla is cooked by inserting a toothpick in the center. If it comes out clean, the dhokla is cooked.
Step 6: Temper the Dhokla
Once the dhokla is cooked, take it out from the steamer and let it cool for a few minutes. Cut it into small pieces or cubes. In a small pan, heat oil and add mustard seeds, cumin seeds, and sesame seeds. Once they crackle, add curry leaves and green chilies. Pour this tempering over the dhokla pieces and spread it evenly.
Step 7: Serve and Enjoy
Your delicious and healthy dhokla is ready to serve. Garnish it with chopped coriander leaves and serve it with your favorite chutneys like mint chutney, tamarind chutney, or tomato ketchup.
Tips and Tricks
- Make sure to use fresh and good quality ingredients to prepare the batter.
- The consistency of the batter is very important. If the batter is too thick, the dhokla will be hard and dense, and if it’s too thin, it will be flat and soggy.
- Fermentation is a crucial step in making dhokla. The batter should be left to ferment for at least 30 minutes, or until it rises and becomes frothy.
- Do not overcook the dhokla, as it may become dry and hard.
- The tempering or tadka is an optional step, but it adds a burst of flavors to the dhokla.
- You can also experiment with the toppings and garnishes. Some people like to add grated coconut, chopped onions, or pomegranate seeds to their dhokla.
Tips to Avoid Mistakes in Dhokla Recipe
Dhokla is a delicious and healthy snack that is popular all over India. However, making dhokla can be a bit tricky, and even the slightest mistake can ruin the texture and taste of the dish. Here are some tips to help you avoid common mistakes and prepare perfect dhokla every time.
Use Fresh and Good Quality Ingredients
Using fresh and good quality ingredients is key to making perfect dhokla. Use fresh gram flour or besan, and make sure that your baking soda and lemon juice are not expired.
Get the Batter Consistency Right
Getting the consistency of the batter right is crucial for making soft and spongy dhokla. The batter should be of pouring consistency, neither too thick nor too thin. To achieve the right consistency, add water slowly and keep stirring the batter.
Ferment the Batter Well
Fermentation is the most critical step in making dhokla. The batter should be left to ferment for at least 30 minutes, or until it rises and becomes frothy. To ensure proper fermentation, cover the batter with a lid or a cloth and keep it in a warm and dry place.
Do Not Overcook the Dhokla
Overcooking the dhokla can make it dry and hard. Steam the dhokla for only 15-20 minutes or until a toothpick inserted into it comes out clean. Once the dhokla is cooked, switch off the flame and let it cool for a few minutes before taking it out of the steamer.
Add Tempering or Tadka for Extra Flavor
Tempering or tadka is an optional step, but it adds an extra burst of flavor to the dhokla. Heat oil in a pan and add mustard seeds, curry leaves, and green chilies. Pour this tempering over the dhokla and let it sit for a few minutes to absorb the flavors.
By following these tips, you can make perfect and delicious dhokla every time. So, the next time you prepare dhokla, keep these tips in mind and impress your family and friends with your culinary skills.
Dhokla is a simple and healthy snack that can be enjoyed by everyone. By following this easy and delicious recipe, you can prepare restaurant-style dhokla at home and impress your family and friends. Dhokla is not only a tasty snack but also a great source of protein, fiber, and other essential nutrients. So, the next time you crave something delicious and healthy, give this dhokla recipe a try.
- What is the origin of dhokla? Dhokla originated in Gujarat, a state in western India.
- Is dhokla gluten-free? Yes, dhokla is gluten-free as it is made from gram flour or besan.
- Can I make dhokla without a steamer? Yes, you can make dhokla without a steamer by using a pressure cooker or a microwave.
- What is the difference between dhokla and khaman? Dhokla and khaman are both popular Gujarati snacks made from gram flour or besan. The main difference between them is the texture and method of preparation. Dhokla is soft and spongy and is made by fermenting the batter, while khaman is fluffy and is made by adding citric acid or lemon juice to the batter.
- How long can I store dhokla? You can store dhokla in an airtight container in the refrigerator for up to 3-4 days.
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