Dhokla is a savory, steamed cake originating from Gujarat, India. Made from gram flour and often seasoned with spices like turmeric, ginger, and green chilies, it’s steamed to a spongy texture and typically topped with a flavorful tempering of mustard seeds, curry leaves, and green chilies. Served with chutney, it’s a popular snack or breakfast item loved for its lightness and tangy-sweet taste.
Here’s a detailed recipe to prepare it:
Ingredients:
For the Dhokla Batter:
- 1 cup gram flour (besan)
- 1/4 cup semolina (sooji)
- 1 tablespoon yogurt (curd)
- 1 teaspoon ginger paste
- 1 green chili, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon lemon juice
- Salt to taste
- 1 cup water (approximately)
- 1 teaspoon eno fruit salt or baking soda
For Tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 2-3 green chilies, slit
- A pinch of asafoetida (hing)
- 2 tablespoons water
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- Chopped coriander leaves for garnish
- Grated coconut for garnish (optional)
Instructions:
- Prepare the Dhokla Batter:
- In a mixing bowl, combine gram flour (besan), semolina (sooji), yogurt, ginger paste, chopped green chili, turmeric powder, lemon juice, and salt.
- Gradually add water to make a smooth batter. The batter should be of pouring consistency, neither too thick nor too thin.
- Steam the Dhokla:
- Grease a dhokla or cake pan with oil to prevent sticking.
- Heat water in the steamer. Ensure the water comes to a gentle boil.
- Just before pouring the batter, add eno fruit salt or baking soda to the batter. Mix well. It will become frothy.
- Immediately pour the batter into the greased pan.
- Place the pan into the steamer. Steam on medium heat for about 15-20 minutes or until a toothpick inserted into the dhokla comes out clean.
- Prepare Tempering:
- Heat oil in a small pan. Add mustard seeds and let them crackle.
- Add asafoetida (hing), curry leaves, and slit green chilies. Sauté for a few seconds.
- Add water, sugar, and lemon juice. Mix well and bring it to a boil. Let it simmer for a minute. Turn off the heat.
- Assemble:
- Once the dhokla is steamed, allow it to cool for a few minutes.
- Cut the dhokla into desired shapes.
- Finishing:
- Pour the prepared tempering over the dhokla pieces.
- Garnish with chopped coriander leaves and grated coconut (if using).
- Serve:
- Serve the dhokla warm with green chutney or tamarind chutney. It makes for a delightful snack or breakfast option.
Dhokla is known for its spongy texture and tangy-sweet flavor, making it a popular dish in Indian households and a fantastic choice for a light and healthy snack.
