Dhokla recipe is a popular Indian snack that comes from Gujarat. It is made from fermented solution of rice and chickpea. The batter is steamed to create a tasty, spongy cake-like texture. Dhokla is usually served with green chutney or sweet tamarind chutney. It is a light and healthy snack, often enjoyed for breakfast or as an appetizer.

There are many variations of dhokla, including khaman dhokla, which is a spicy version. People also add ingredients like spinach or carrots for additional flavor and nutrition. Dhokla is a favorite dish throughout India, loved for its unique taste and texture.

Occasions

Dhokla is a versatile dish that can be enjoyed on various occasions. Here are some common occasions when dhokla is served:

Breakfast: Dhokla is a delicious and light breakfast option. It is often served with tea or coffee, making it a popular choice for a quick and healthy morning meal.

Snack: Dhokla is a great snack option, whether you are looking for something to eat in between meals or serving to guests at a party or function.

Festivals: Dhokla is a popular dish during festivals like Diwali, Navratri and Holi. It is often included as part of a festive meal or offered as prasad.

Parties and Celebrations: Dhokla is a favorite party snack due to its light and soft texture. It can be served as an appetizer or as part of a larger meal.

Tiffin/Lunch Box: Dhokla is also a popular choice for tiffin or lunch box, as it is easy to pack and remains fresh for a few hours.

Read Also: Honey Chilli Potato Recipe

Ingredients for Dhokla Recipe:

For the dhokla batter:

1 cup gram flour (besan)
1/2 cup yogurt (curd)
1/2 teaspoon turmeric powder
1 teaspoon ginger-green chili paste
Salt, to taste
Water, as needed

For the tempering:

2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon sesame seeds
2-3 green chilies, slit
A pinch of asafoetida (hing)
8-10 curry leaves

For garnishing:

2 tablespoons chopped coriander leaves

Instructions for Dhokla Recipe:

Prepare the Batter:

In a bowl, mix the gram flour, yogurt, turmeric powder, ginger-green chili paste, and salt.

Add water gradually to make a smooth batter. The batter should be of pouring consistency, similar to pancake batter.

Steam the Dhokla:

Grease a dhokla plate or any flat, shallow dish that fits inside a steamer.

Pour the batter into the greased dish and spread it evenly.

Steam the batter for about 15-20 minutes, or until a toothpick inserted into the dhokla comes out clean.

Temper the Dhokla:

Heat oil in a small pan. Add mustard seeds and let them crackle.

Add cumin seeds, sesame seeds, green chilies, asafoetida, and curry leaves. Sauté for a few seconds.

Pour this tempering over the steamed dhokla.

Garnish and Serve:

Garnish the dhokla with chopped coriander leaves and grated coconut, if desired.

Cut the dhokla into squares or diamonds and serve with green chutney or tamarind chutney.