Dhokla Recipe
One of the most popular Gujrati snacks, which is probably loved by all parts of India. It is used as snacks as well as side dish with main course. I make it very often and enjoy it with my family during breakfast or evening Tea..
Dhokla is prepared with gram flour (besan) or it may also be prepared with mixture of rice and split gram lentils (chana dal). Here I am describing the recipe of besan dhokla. Making besan dhokla is a pretty simple process. In this method soft spongy dhokla can be prepared within 20 minutes. There is no need to prepare it 10 -12 hours in advance. It can be prepared instantly. Secret of making spongy dhokla is use of fruit salt or ENO.
This dhokla can be prepared in pressure cooker, steamer and in microwave also.
Preparation in cooker or steamer:
Put 1.5 glass of water in a 5 litre pressure cooker. Keep a small bowl in cooker and then place the batter containing plate over it. Close the lid and remove the whistle and cook it for 15 minutes. After 15 minutes open the lid and insert a knife and if it comes clean, means dhokla ready and if it is not clean then again cook it for 5-7 minutes. If using steamer process of cooking will be almost same, just the steamer should be heated properly prior to the use.
Preparation in Microwave:
Grease a microwave safe bowl with oil and pour batter in it. Cover it with microwave safe plate and cook it on 100% power for 3 minutes. After 3 minutes check it with knife and if it doesn’t come clean then cook it again for 30 seconds.
I am giving a detail recipe of Dhokla here.
If you are interested in some other Gujrati snacks like Khakhra, Khandvi, Dabeli, Handovo you can follow our link.
How to make Dhokla Recipe
Ingredients |
|
| Gram flour (besan) | 1 cup |
| Semolina (suji) | 1½ table spoon |
| Sugar (cheeni) | 1 tea spoon |
| Salt (namak) | to taste |
| Citric acid (nimbu ka ras) | ½ tea spoon |
| Ginger (adrak) paste | ½ tea spoon |
| Eno | 1½ tea spoon |
| Green chilli (hari mirch) paste | 1 tea spoon |
| Turmeric Powder (haldi) | ½ tea spoon |
| Mustard seeds (sarso ke dane) | 1 tea spoon |
| Curry leaves (curry patta) | 1 spring |
| Coriander leaves (hari mirch), chopped | 2 table spoon |
| Vegetable oil | 2 table spoon |
For Syrup |
|
| Sugar (Cheeni) | ½ table spoon |
| Luke warm water | ¾ cup |
| Salt (namak) | pinch |
| Citric acid (nimbu ka phool) | Pinch |
Method
- 1. Mix thoroughly semolina, gram flour, sugar, salt, citric acid, ginger paste, green chilli paste, turmeric and water in a bowl.
- 2. Take dhokla maker and lightly grease it with little oil.
- 3. Now add 1 tea spoon of Eno salt in the prepared mixture and stir vigoursly.
- 4. Immediately transfer this mixture in the greased dish and put it in steamer.
- 5. Cover the steamer and let the dhokla cook 8-10 minutes. Switch off the heat and let it stand for another 10 minutes.
- 6. Remove the lid of the skillet, take out the dish and keep aside.
- 7. Invert the dish on a flat plate to take out the dhokla. Cut with a knife into 6 or 8 pieces.
For Making Syrup
- 1. Boil water and add salt, sugar and citric acid in this.
- 2. Let it cool for sometimes and then pour it on dhokla.
To proceed
- 1. Take 2 tea spoon oil in a big round spoon. Put the spoon on medium heat.
- 2. When oil becomes hot, add mustard seeds, green chilies and curry leaves.
- 3. Remove after half a minute and pour it on dhokla.
- 4. Garnish it with coriander leaves and serve it hot or chilled.
- Recipe Type : All time favourite snacks, Gujrat, Regional, Snacks, Snacks, Vegetarian snacks
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