Dhokla is a tasty and healthy breakfast or snack dish that originated in the state of Gujarat and is famous across the globe. Minimal use of oil in its preparation makes this dish very healthy and nutritious. Learn how to make this dish with the help of step by step photos and detailed recipe given below:
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Recipe Yield: 3 (2 pieces per serving)
Ingredients:
For Dhokla Batter:
- Gram Flour (besan) - 1 small cup
- Semolina (sooji) - 2 table spoon
- Water - 1 small cup
- Salt as per taste
- Sugar - 1/2 tea spoon
- Green Chillis (hari mirch) - 3 finely chopped
- Ginger (adrak) - 1" piece (crushed or finely chopped)
- Refined Oil - 1 table spoon for batter
- Eno (orange flavor) - 1 tea spoon
- Lemon (nimbu) - 1/2 medium sized
For Tadka:
- Mustard Seeds (Rai) - 1 tea spoon
- Green Chillis (hari mirch) - as per requirement (cut into long pieces)
- Curry Leaves (kari patta) - 1 spoon
- Coriander Leaves (hara dhaniya patti) - 1 spoon
- Lemon (nimbu) - 1/2 medium sized
- Sugar - 1 big spoon
- Refined oil - 1 table spoon
- Water - 1 small cup
Procedure:
- In a deep mixing vessel take the gram flour (besan) and semolina (sooji) together and mix the two ingredients well with each other.
- Now add salt, sugar, crushed ginger (kuti hui adrak) and fnely chopped green chillis (hari mirch) to it. Mix these ingredient well with the gram flour (besan) and semolina (sooji) mixture.
- Then add 1 table spoon refined oil and 1 small cup water to the dry mixture. Mix the ingredients with hands to form a smooth mixture such that no lumps are formed.
- Add 1 tea spoon orange flavored eno to it and mix it lightly. Do not whisk the batter otherwise the dhokla will not rise properly while steaming.
- Now squeeze half of a medium sized lemon juice (nimbu ka rus) into the batter and mix it lighlty.
- Now grease a small vessel with refined oil and pour the batter into it.
- Then set some water to boil in a steamer. Place the vessel with the batter in the the steamer and cover the steamer with the lid. Now cook the dhokla in the steamer for 15 minutes over medium flame.
- After 15 minutes remove the lid and poke the dhokla prepared with a knife. If the knife comes out clean after poking then it means that the dhokla is ready. Then turn off the flmae and take out the batter vessel from the steamer.
- Allow the dhokla prepared to cool and then invert the batter vessel and tap to take out the dhokla in a serving plate.
- Now dissolve some sugar in 1 small cup of water. Squeeze half of a medium sized lemon juice (nimbu ka rus) into the sugar solution.
- Heat 1 table spoon refined oil in a tadka pan and add mustard seeds (rai), curry leaves (kari patta) and green chillis (hari mirch) to it. Allow the mustard seeds (rai) to crackle and then pour this tadka into the sugar solution.
- Now pour this sugar solution with the tadka onto the dhokla kept in a serving plate. Then leave the dhokla to rest for half and hour.
- After 1/2 hour, cut the dhokla into desired shapes, garnish with coriander leaves (hara dhaniya patti) and serve.