How to prepare Dhokla

Dhokla is a popular Gujarati snack that is steamed and made from fermented rice and chickpea flour (besan). It's light, spongy, and usually served with green chutney.

Here's a detailed recipe to prepare traditional Dhokla at home:

Ingredients:

For the Dhokla Batter:

• 1 cup rice
• 1/2 cup chana dal (split chickpeas)
• 1/2 cup urad dal (split black gram)
• 1/2 cup yogurt
• 1 tablespoon ginger-green chili paste
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 teaspoon Eno fruit salt (or baking soda)
• Water as needed

For Tempering:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon sesame seeds
• 2-3 green chilies, slit lengthwise
• A pinch of asafoetida (hing)
• 10-12 curry leaves

For Garnish:

• Fresh coriander leaves, chopped
• Grated coconut (optional)

For Green Chutney:

• 1 cup fresh coriander leaves
• 1/2 cup fresh mint leaves
• 2 green chilies
• 1 inch ginger piece
• 2 tablespoons lemon juice
• Salt to taste
• Water as needed

Instructions:

• Prepare the Batter:
  • Wash the rice, chana dal, and urad dal thoroughly. Soak them in water for at least 6-8 hours or overnight.
  • Drain the soaked rice and dals, and grind them into a smooth batter using a little water. The batter should have a thick, pouring consistency.
  • Add yogurt to the batter and mix well. Cover and let the batter ferment in a warm place for 8-12 hours or overnight.
• In a blender, combine coriander leaves, mint leaves, green chilies, ginger, lemon juice, and salt. Blend into a smooth paste, adding water as needed to achieve the desired consistency. Set aside.
• Prepare the Dhokla:
  • Once the batter is fermented, add ginger-green chili paste, turmeric powder, and salt to taste. Mix well.
  • Grease a steaming tray or a deep plate with oil.
  • Just before steaming, add Eno fruit salt (or baking soda) to the batter and mix gently. You will see the batter become frothy and light.
  • Pour the batter into the greased tray, filling it up to about 1 inch in height.
• Steam the Dhokla:
  • Bring water to a boil in a large steamer or a deep pan with a steaming rack. Place the tray with the batter inside the steamer.
  • Cover and steam for about 15-20 minutes or until a toothpick inserted into the center comes out clean.
  • Once cooked, remove the tray from the steamer and let it cool slightly.
• Prepare the Tempering:
  • Heat oil in a small pan. Add mustard seeds and let them splutter.
  • Add cumin seeds, sesame seeds, green chilies, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
  • Pour the tempering evenly over the steamed dhokla.

• Garnish and Serve:
  • Cut the dhokla into squares or diamond shapes.
  • Garnish with freshly chopped coriander leaves and grated coconut if desired.
  • Serve warm or at room temperature with the prepared green chutney.

Tips:

• Fermentation: Ensure the batter ferments well to achieve a spongy texture. In colder climates, place the batter in a warm place or use an oven with just the light on to aid fermentation.
• Consistency: The batter should not be too thick or too thin. Adjust the water content to get a thick, pourable batter.
• Eno Fruit Salt: Adding Eno or baking soda just before steaming is crucial for getting the fluffiness in dhokla.

Enjoy your homemade, spongy, and flavorful Dhokla with green chutney.

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