Dhokla is a soft and fluffy mildly tangy sweet and can be eaten for breakfast, as a main course ,evening or anytime snack. It is mine and my mom’s favourite recipe. Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. Dhokla can be served plain or with any chutney of your choice. Let’s start to prepare this easy and quick Gujratri recipe.
Besan or gram flour- 2 cups
Haldi or turmeric powder- ½ tsp
Lime juice- ½ tsp
Sooji or semolina- 2 tablespoon
Astofoetida or hing- a pinch
Salt and sugar- 1 tablespoon
Curd – ½ cup
Fruit salt- 1 sachet
Water- ½ glass or as required
Oil – 2 tablespoon
Oil – 1 tsp
Mustard seeds- 1 ½ tsp
Curry leaves- 8-10
Water -1 cup
Sugar- 2 tablespoon
Green chilli- 2-3 slit from middle
Preperation time: 5 min
Cook time-10-15 min
Total time- 20-25 min
1} Firstly grease the cake tin or any plate (Thali) with oil or ghee and keep it aside.
2} To steam the dhokla mix all the ingredients listed above in a bowl except Eno. (Besan, sooji, haldi, lime juice, hing, salt, sugar,curd,oil) and mix it well. Now add water as required to make thick yet flowing batter without any lumps.
3} Pour 2-3 cups approx of water in a steamer or cooker at bottom and heat it over medium flame. Make sure to heat it 4-5 min before placing the cake tin or plate.
4} Now add Eno and 1 tsp water over it and stir it well to make it a smooth batter. Stir quickly as the fruit salt should be mixed evenly with the batter. (After adding fruit salt do not keep the batter for a long time). Place a small stand or a small bowl in a cooker or kadai. Transfer this batter into the greased tin and place it over the stand in a kadai or cooker and steam this for 10-15 min.
5} Cover it with a lid . If it is placed in a cooker close the pressure cooker lid and remove the whistle. Cook it over medium flame for 10-15 min
5} After 10-15 min check it with the knife whether it is properly cooked or not. If it comes out clean its ready , If not, steam it for another 5 min.
6) Invert the steamed dhokla in a plate and cut it into pieces of your choice. (Big or small).
1) Heat oil in a pan, add mustard seeds and when it start to splutter, add curry leaves and saute it for 1-2 sec in a medium flame.
2) Add water and sugar and let it boil for 2 min. Let it cool down before pouring it into the steamed dhokla.
3) When it is cooled, pour this tempering mixture on the dhokla evenly. Garnish it with the corriander or grated coconut.
4) Serve dhokla straight away or you can refigerate it for half an hour and can serve.