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.

Thanks for reading the article, for more food related articles read our peoples blog articles.