Dhokla


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Dhoklas reminds me of one Gujrati family in my hometown, our neighbors (they have moved to a different city now). My mom shared a very good relation with them, I had dhoklas at their place for the 1st time when I was a kid. Since we stayed in the same building, exchanging  these things were quite normal. Not much, but I used to have a piece or two.  Their dhoklas used to be amazing and I remember I could easily differentiate between the store bought ones and homemade dhoklas. That is why I don’t mind making them at home and relish it as they are really quick and tastes delicious plus they are healthier too. Dhoklas also reminds me of the movie 3 idiots dialog :mrgreen: tum gujrati kitne cute hote ho par tumlog ka khana itna khatarnak kyun hota hai.. dhokla, faafda 😅😅

Anyway, I have tried so many different recipes of dhokla but never really liked any. After reading a few recipes, I realized, citric acid plays an important role in a dhokla recipe and than I came across this recipe which used citric acid. The recipe is for sooji dhokla but I used besan (chickpea flour) instead of sooji and bingo, I got perfect dhoklas.

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Citric acid is easily available in the market. I strongly suggest to use citric acid, lemon juice or vinegar won’t really work. Using sour curd also makes a lot difference, but in case its nit available, you can use fresh curd too. I make dhoklas in 6″ baking pan in my dhokla stand. I also do make them idli moulds, I really find them cute when made in idli moulds 😀 Dhoklas tastes best when served cold and with imli chutney. I have shared the imli chutney recipe in my vada pav post, you can get the recipe here. These can be made well in advance, makes great breakfast or snacks. Lets check out the recipe now.

Ingredients:

1 cup Besan
1/2 cup yogurt (preferably sour)
2 tbsp oil
1 1/2 tsp eno
1 tbsp sooji (bombay rava)
1/2 tsp Haldi/Turmeric powder
1/4 tsp citric acid
1 tsp sugar
1 inch ginger, grated or crushed
Green chilies finely chopped to taste
Salt to taste
Water as needed to make batter

For Tadka:

1 sprig Curry leaves
1 tsp mustard seeds
1 tsp white sesame seeds (optional)
Some chopped coriander leaves for garnishing
Juice of half a lemon
2 tsp oil
1/3 cup water (use upto 1/2 cup if you feel its not enough)

METHOD:

Keep the dhokla stand ready and grease the plate or tray in which you are planning to steam the dhoklas. Now mix together all the ingredients except eno and tadka ingredients. Make a lump free batter by adding some water to it. Please make sure not to add too much of water, we don’t want a runny batter. The batter consitency should be like that of cake batter. Let the batter sit for 2 minutes. Now add eno to the batter, mix really nicely and pour the batter in the greased tray and steam it for 20 minutes in medium flame. You can do a toothpick test too to check if its done or not.

For tadka, Heat oil in pan, add raai, let it crackle and switch off the flame. Now add curry leaves, sesame seeds, green chilly to it. Let everything cool down a little and than add half a cup of water to the mixture, add sugar, juice of half a lemon and bring it to a boil. Switch off the flame and let it cool down a little. Now using a spoon, spread the tadka all over the dhokla. Make sure to spread the water all over the dhokla very nicely. Adding water is really important to make soft fluffy dhoklas. In case you feel 1/3 cup water is not enough to soak the dhokla, use upto 1/2 cup. After spreading water, let it sit for a few minutes, cut and serve with some coriander chutney and imli chutney. 

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Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. I would love to hear from you. Also, like it for regular updates 🙂

18 thoughts on “Dhokla

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