This is a Gujarati dish wich is popular all over the country. Dhokla is also known as Dhokra. It’s a vegetarian food item that is made with a fermented batter of gram flour / Besan / chickpea flour. Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. Khaman is a similar gram flour-based food. Dhokla is basically light food and it is fluffy, spongy, spongiest thing.
Here I am giving the recipe where you can make quick version of besan dhokla.
- Gram flour / Besan/ Chickpea flour – 1 & ½ cup
- Semolina or Rava – 1 & ½ tsp
- Water – ½ cup
- Cooking/Baking Soda – ½ tsp
- Oil – 1 tbsp
- Turmeric – a pinch
- Ginger paste – 1-2 tsp
- Green Chili paste – 1 – 2 or as per taste
- Sugar – 1 & ½ tsp
- Eno fruit salt- 1 packet or 1 & ½ tsp
- Salt to taste
- Mustard Seeds
- Hing or Asafetida (a pinch)
- Curry leaves (chopped)
- Grated coconut
§ First mix all dry ingredients i.e., Semolina, turmeric, sugar, salt to 1 cup of besan or gram flour.
§ Then add ½ cup water. Mix well to get a lump less batter, the consistency should be thick, more of dropping not pouring consistency.
§ Add ginger paste, green chili paste, 1tsp of oil and baking soda to the batter, then stir it well.
§ In this stage add Eno( leave some more for sprinkling on the plate) to the batter. This has to be done just before pouring to the plate or container. Stir gently, you will see bubbles coming out.
§ Meanwhile fill the pan with water, place a plate over which you will have use a plate for steaming. Thali plate can be used for steaming. If you use pressure cooker then use container to steam the dhokla batter. The batter should be filled to only 1/2 as it will rise up.
§ Sprinkle the rest of eno on the container. Then pour the batter and steam it for 20 -25 minutes. Remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then it’s done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes. Now your Dhokla is ready.
§ If you want perfect shaped ones and not the crumbling, cut and handle gently as small pieces.
§ For seasoning, heat a pan with oil, add mustard seeds, Hing, curry leaves, and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla.
§ Now garnish dhoklas by sprinkling grated coconut and chopped cilantro on it.
Serve it with Tamarind and Mint-coriander Chutneys.
Prep Time: 10 min
Cook Time: Under 25 min
Serves: 4 people