Are you a fan of Gujarati Dhokla? Try this spicy variation of Tandoori Dhokla! It’s a flavorful twist on the classic dish that will satisfy your cravings while being easy on the stomach. Dhokla is a breeze to whip up and is a nutritious choice since it’s steamed.
Dhokla, originally a specialty snack from Gujarat, can now be easily found all over India. This savory steamed snack is light, airy, and spongy, resembling a cake. Made primarily with besan and a touch of baking powder for that perfect puffiness, Dhokla is then steamed and topped with mustard seeds tadka. But in today’s recipe, we’ve taken it up a notch by marinating the steamed Dhokla in a deliciously spicy yogurt-based tandoori masala, before giving it a quick toss in a pan. It’s a yummy twist on the traditional version and super simple to make!
All you need are some basic ingredients like gram flour, curd, fruit salt, tandoori masala, ginger paste, red chili powder, and salt. For the tempering, grab mustard seeds, curry leaves, and oil. In less than 10 minutes, you’ll have a tasty snack ready with minimal effort.
Read Also: Dhokla Recipe – Soft & Spongy Instant Gujarati Recipe
Serve this delectable Tandoori Dhokla at social gatherings, birthdays, or enjoy it with your evening tea for a delightful treat. If you’re a fan of spice and flavor, the tandoori twist will definitely hit the spot. To enhance the taste, top your Tandoori Dhokla with coconut shavings and fresh coriander leaves. For the perfect pairing, serve with fried green chillies and tamarind chutney.
Ingredients of Tandoori Dhokla
1/2 cup warm water
- 1 tsp citric acid or 2 ½ tsp lemon juice
- 3 tsp sugar
- 1/2 tsp salt
- 1 pinch yellow colour
- 1/2 tsp yellow chili powder or white chili powder
- 2 tbsp oil
- 130 gms besan
- Oil for brushing the tin
- 1/2 tsp baking soda
- 1 tbsp water
For the tandoori marinade
- 2 tbsp red chili paste
- 1/2 tsp black salt
- 1/2 tsp chat masala
- 1/2 cup dahi/curd
- 1 tbsp mint leaves finely chopped
- 2 tbsp coriander leaves finely chopped
- 2 tbsp dahi
- 1 tbsp mustard oil
- 1 tsp mustard seeds
- 1/2 tsp ginger garlic paste (optional)
- Oil as required to cook
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Instruction for Tandoori Dhokla
In a large mixing bowl, combine warm water, citric acid, sugar, salt, and yellow food coloring. Stir well.
Add yellow chili powder and stir, then add oil and stir again.
Next, add the besan. Use a spoon to combine everything into a batter. Once combined, use a whisk and whisk everything for 5 minutes until the batter is a fluid consistency.
Grease a 5.5-inch cake tin with oil, ensuring the sides are also greased.
Dilute the baking soda with 1 tbsp of water, then add it to the batter. Mix the batter only in one direction. Pour the batter into the greased tin and set aside.
Pour water into the idli steamer and place a cookie cutter or a katori in the center to elevate the height. Place the dhokla on top.
Cook the dhokla over medium heat for 15 minutes. After 15 minutes, lower the flame and cook for another 5 minutes. Avoid high flame to prevent cracking.
For the Tandoori Marinade:
In a large bowl, add red chili paste, black salt, chat masala, mint leaves, coriander leaves, and dahi. Mix everything to make a marinade.
In a tadka pan, heat oil over high heat until hot and smoky. This will enhance the tandoori flavor.
Turn off the flame and add mustard seeds to the hot oil. Allow them to crackle. Then add ginger garlic paste and mix it into the tandoori marinade.
Mix everything until well combined. The tandoori marinade is ready.
For Making the Tandoori Dhokla:
Remove the dhokla from the steamer and place the cake tin on a wire rack. Allow the dhokla to cool for 30 minutes.
Cut the dhokla into squares and coat them in the tandoori marinade. Ensure the marinade is dry to prevent the dhokla from absorbing moisture.
In a preheated non-stick frying pan, pour oil and add the tandoori dhokla pieces one at a time, using tongs.
Cook the dhokla over high heat for about 30 seconds on each side, flipping them until done. Place them on a serving plate.
Recipe Notes:
Use yellow food coloring, not haldi, to avoid a color change in the dhokla due to a reaction with baking soda.
Use yellow chili powder instead of red chili powder or black pepper powder to maintain the color of the dhokla.
Use fine quality besan (Bombay besan) for best results. If unavailable, regular besan can be used.
Red chili paste should be made with red chilies, salt, and oil.
Tips:
Avoid using a mixer grinder to blend the besan. Use a spoon, whisk, or fork instead.
Whisking the batter will make the dhokla fluffy by incorporating air and making the batter fluid.
The dhokla batter puffs at two stages: while whisking and when adding ENO.
Cooking in a pan is advisable as baking might dry out the dhokla.
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