Delight your taste buds with this classic Gujarati Dhokla - a light and fluffy steamed cake that's as nutritious as it is delicious! Perfect for snacks, breakfast, or even as a side dish with your main meals. Here's how you can make this savoury treat in the comfort of your home.
Ingredients:
For the Khaman Dhokla Batter:
- 1 cup gram flour (Besan)
- 1 tbsp semolina (Suji/Rava) – optional for added texture
- 3/4 to 1 cup sour Yogurt /Dahi (can use buttermilk)
- ½ cup water (adjust as needed for batter consistency)
- 1 tsp Ginger-Green chilli paste
- ½ tsp turmeric powder
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp oil (For greasing the steaming tray)
- 1 ½ tsp fruit salt or ENO (unflavoured) or Baking Soda
- 1 tsp lemon juice
For Tempering:
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- A few curry leaves
- 2-3 green chilies, slit lengthwise
- 3 tbsp water
- 1 tsp sugar
- ¼ tsp asafoetida (hing) - optional
- Hara Dhaniya (coriander leaves), finely chopped for garnish
- Grated coconut for garnish – optional
Instructions:
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Batter Preparation: In a mixing bowl, mix gram flour, Suji, Dahi, water, ginger-green chilli paste, turmeric, sugar, and salt. Mix it to a smooth, lump-free batter. Let it ferment for 3-4 hours. If you're short on time, you can use buttermilk instead of yogurt and skip the fermentation process.
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Batter Fermentation: If you've used Dahi, allow the batter to ferment in a warm place for 3-4 hours. You’ll know it’s ready when it has increased in volume and has a slightly sour aroma.
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Steaming Process: Just before steaming, add lemon juice and Eno to the batter and mix well. The batter will become frothy. Pour the batter immediately into a greased steaming tray or a thick-bottomed pan.
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Cook the Dhokla: Steam the batter in a steamer or pressure cooker (without the whistle) for about 12-15 minutes on medium heat. To check if it's done, insert a toothpick – it should come out clean. Steam it for 2-3 more minutes if it's not done.
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Tempering the Dhokla: In a small pan, heat oil and add mustard seeds. When they start to pop, add sesame seeds, green chilies, and curry leaves. Let them cook for a few seconds. After this, add water, sugar, and asafoetida, and bring to a quick boil.
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Garnishing: Take out the Dhokla from the steaming tray in a serving tray. Pour the tempering over the steamed Dhokla. Garnish with finely chopped Dhaniya (Coriander leaves) and grated coconut for an added flavour and dish presentation.
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Serving: Cut the Dhokla into squares or diamond shapes and serve it with green chutney or tamarind chutney.
Tips:
- For an extra fluffy Dhokla, ensure that ENO is fresh and active.
- The steaming process is important. Make sure the water is boiling before you place the batter in the steamer.
- Do not open the steamer frequently while cooking, as this can cause the Dhokla to become dense.
- Do not use Suji if you want a gluten free Dhokla. Also check the Hing label as some brands add wheat atta to make using the spice easier.
- Do not Garnish the Dhokla immediately with Dhaniya and Coconut if you are planning to serve or eat it after a few hours.
Nutritional Benefits:
Dhokla is a steamed food, which means it's low in calories and doesn't require oil for cooking. The main ingredient, gram flour or besan, is high in protein and fibre. Yogurt or Dahi adds a probiotic touch, making this a gut-friendly snack. It’s also a suitable option for those looking for gluten-free alternatives.
