Best Dhokla Recipe

Dhokla Recipe

Dhokla Recipe

Dhokla is a popular and spongy steamed cake made from fermented rice and chickpea flour. Khaman, also known as khaman dhokla in other Indian states, is a popular delicacy from the Gujarati cuisine. Khaman is also known as yellow dhokla as it has a yellow color or besan dhokla. It is also known as instant khaman. I prepare khaman dhokla recipe with the steaming method either in an Instant pot or in a pan. They’re perfect to enjoy for a hearty and satisfying breakfast or an afternoon or evening snack. Dhokla Recipe.

It’s a classic Indian snack, typically served with green chutney or tamarind chutney. Here’s a basic recipe for making dhokla:

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Ingredients Of Dhokla Recipe :

For the Dhokla Batter:
  • 1 cup chickpea flour (besan)
  • 1/4 cup semolina (sooji/rava)
  • 1 cup plain yogurt
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon green chili paste (adjust to taste)
  • A pinch of asafoetida (hing)
  • 1 teaspoon Eno fruit salt (or 1/2 teaspoon baking soda)
  • Salt to taste
  • 2 tablespoons oil
For Tempering (Tadka):
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1-2 green chilies, slit
  • A few curry leaves
  • 1/4 cup water
  • 1 tablespoon sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped coriander leaves (for garnish)
  • Grated coconut (for garnish, optional)

Instructions Of Dhokla Recipe:

For Dhokla Batter:

  1. In a mixing bowl, combine chickpea flour, semolina, yogurt, ginger paste, green chili paste, asafoetida, and salt. Mix well to form a smooth batter. Add a little water if needed to make a thick yet pourable batter.
  2. Grease a steamer plate or a 7-inch round pan with oil to prevent sticking. Prepare your steamer by adding water and bringing it to a boil.
  3. Just before steaming, add Eno fruit salt or baking soda to the batter. Mix it in one direction for about a minute until the batter becomes light and foamy.
  4. Quickly pour the batter into the greased plate or pan.

Steaming Dhokla:

  1. Place the plate in the steamer, cover it, and steam for about 15-20 minutes or until a toothpick or knife inserted into the dhokla comes out clean.
  2. Remove the plate from the steamer and let it cool for a few minutes. Once cooled, cut the dhokla into square or diamond-shaped pieces.

For Tempering (Tadka):

  1. Heat 2 tablespoons of oil in a small pan. Add mustard seeds and cumin seeds. Let them splutter.
  2. Add green chilies and curry leaves. Sauté for a minute.
  3. Add water, sugar, and lemon juice. Let it come to a boil, then turn off the heat.

Finishing:

  1. Pour this hot tempering mixture evenly over the steamed dhokla pieces.
  2. Garnish with chopped coriander leaves and grated coconut (if desired).
  3. Allow the dhokla to absorb the tempering for a few minutes before serving.

Serve the dhokla pieces with green chutney or tamarind chutney. Enjoy your homemade dhokla!

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