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Dhokla Recipe - Soft & Spongy Instant Gujarati Recipe

Dhokla 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.
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Ingredients
  

  • 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
 

  • 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.