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Dhokla

by 21 Comments

Actually Dhokla name is new to me and after i saw the recipe from chef in you and jayashri’s i want to give a try to it. Finally i found the time and did it and it came very well.

Ingredients: I

  • Bengal Gram flour/Besan – 2 cups
  • Curd/Yogurt – 1/2 cup
  • Water – 1/2 cup
  • Cooking/Baking Soda (Bi carbonate of soda) – 1/2 tsp

Ingredients: II

  • Turmeric powder – a pinch
  • Green Chili paste – 1/2 tsp (or green chillies – 2 choppped finely)
  • Sugar – 1 tsp
  • Lemon juice – 1/2 tsp
  • Eno fruit salt– 1.5 tsp
  • Salt to taste
  • Oil – 1 tsp

Ingredients: III

  • Mustard Seeds
  • Curry leaves
  • Coriander leaves
  • Oil – 2 tsp

Method
  • First mix the curd with water and make like a buttermilk.
  • To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter.
  • If you need water add it, else add soda.
  • Keep it aside for 1 hr.
  • After 1 hr, add the ingredients II to the batter and mix well.
  • You need to steam the batter. so a plate that fits to the pressure cooker.
  • Before mixing the ingredients II to the batter, switch on the stove and place the cooker filled with water and  place a vesserl over which you need to place a plate in which you are going to steam the dhokla’s.
  • Allow the water to boil.
  • Now sprinkle a pinch of eno in the plate and pour the batter (Ingredients II nixed) to the plate and place the plate immediately on the vessel.
  • Close it (no need to put whistle) and wait for 5 mts.
  • After 5 mts, using a knife, just check whether the dhokla’s are perfectly coooked (by putting the kinfe inside the dhokla and checking no batter sticks to the knife).
  • Now switch off the stove and remove the plate.
  • Now in a small pan, add the ingredients III and when mustard seeds starts spluttering, just pour them on top of the dhokla’s.
  • Allow the dhoklas to cool for 3 to 4 mts and cut them in to desired shape and serve hot with green chutney or any chutney.

Reader Interactions

Comments

  5. divya says

    Thanks for dropping by and leaving some encouraging words.i love to follow u…..perfect dhokla… luks deliicous and fluffy….. yummy..

    Reply

  6. Suja Sugathan says

    Came out so perfect..soft and yummy…
    thanks for stopping at my blog and for your lovely comments..sorry for being so late..had been away for a few days..
    That's a lovely event dear..count me in.

    Love
    Suja

    Reply

  10. Sayantani says

    I almost make it the same way but loved this idea of sprinkling eno on the plate too. gonna try your version soon. love the sponginess and the crackling curry leaves.

    Reply

  15. NIDHYA says

    I have tasted dhokla in temples only. Always wondered how the texture is so soft and spongy. Seeing this pic, am trying to remember the taste. Looks great.

    Reply

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