Dhokla recipe in Hindi
- 1 cup gram flour (besan)
- 1/2 cup sour yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon green chili paste (optional)
- 1/4 teaspoon turmeric powder
- Oil for greasing
- Water for steaming
- 1 tablespoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon sesame seeds (optional)
- 2-3 curry leaves
- 1/4 teaspoon asafoetida
- In a large mixing bowl, combine the gram flour, sour yogurt, salt, sugar, baking soda, green chili paste (if using), and turmeric powder. Mix well to form a smooth batter.
- Cover the bowl with a lid and let it sit for at least 2 hours, or overnight if possible. This allows the batter to ferment and rise.
- Grease a round cake tin or dhokla steamer with oil. Pour the batter into the tin and smooth out the surface.
- Place the tin in a steamer and add enough water to the steamer to reach the bottom of the tin.
- Steam the dhokla on medium heat for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Once done, remove the tin from the steamer and let it cool for a few minutes.
- In a small pan, heat some oil and add the mustard seeds, cumin seeds, sesame seeds (if using), curry leaves, and asafoetida. Let it splutter for a few seconds.
- Pour the seasoning over the cooled dhokla and let it sit for a few minutes.
- Cut the dhokla into squares or wedges and serve with chutney or yogurt. Enjoy!
Table of Contents
What is the ingredient of dhokla?
The main ingredients of dhokla are gram flour (chickpea flour), yogurt, ginger-green chili paste, turmeric powder, salt, sugar, baking soda and oil. Some variations may also include semolina or rice flour.
What makes dhokla Fluffy?
Dhokla is made from a fermented batter of chickpea flour, which is then steamed. The fermentation process creates bubbles of carbon dioxide, which expand and make the dhokla fluffy and light. Additionally, adding ingredients like yogurt or baking soda to the batter can also contribute to the fluffiness of the dhokla.
How to make dhokla more spongy?
- Use a good quality of gram flour or besan: Make sure you are using fresh and fine quality of gram flour or besan, as this can affect the texture of the dhokla.
- Use the right proportion of ingredients: Follow the recipe carefully and use the right proportion of ingredients, as this can affect the sponginess of the dhokla.
- Add a fermentation agent: Adding a fermentation agent like Eno or baking soda can help in making the dhokla more spongy.
- Keep the batter light: Do not over mix the batter, as this can make it dense and affect the sponginess of the dhokla.
- Steam the dhokla properly: Make sure to steam the dhokla for the right amount of time and at the right temperature, as this can affect the texture of the dhokla.
- Keep the dhokla warm: Once the dhokla is steamed, keep it covered and warm until ready to serve, as this can help in keeping the dhokla spongy.
Is dhokla a healthy food?
Dhokla can be considered a healthy food as it is a steamed dish made from a fermented batter of rice and lentils, which are both nutritious ingredients. It is low in fat and calories and high in protein and fiber. Additionally, the fermentation process adds beneficial probiotics to the dish. However, it should be consumed in moderation as it may also contain added salt and oil.