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
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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
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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.
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- 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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