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Dhokla
Dhokla is a beloved Indian snack that hails from the western state of Gujarat. This fluffy, savory cake made from fermented rice and chickpea flour is steamed to perfection, resulting in a light and airy texture. Traditionally served as a breakfast or snack, dhokla is often accompanied by a tangy green chutney and garnished with fresh coconut and coriander. Its delightful flavors and vibrant colors make it a favorite at festive occasions and family gatherings.
Ingredients
- Chickpea flour (besan)
- 1 cup
- Rice flour
- 1/2 cup
- Yogurt
- 1/2 cup
- Ginger paste
- 1 tablespoon
- Green chili paste
- 1 tablespoon (adjust to taste)
- Turmeric powder
- 1/2 teaspoon
- Lemon juice
- 1 tablespoon
- Salt
- 1 teaspoon
- Water
- 1/2 cup (or as needed)
- Eno fruit salt
- 1 teaspoon
- Oil
- 1 tablespoon (for greasing and tempering)
- Mustard seeds
- 1 teaspoon
- Curry leaves
- 8-10 leaves
- Fresh coriander leaves
- 2 tablespoons, chopped (for garnish)
- Grated coconut
- 2 tablespoons (for garnish)
- Green chutney
- for serving
Instructions
- In a mixing bowl, combine chickpea flour, rice flour, yogurt, ginger paste, green chili paste, turmeric powder, lemon juice, and salt. Mix well until a smooth batter forms.
- Gradually add water to adjust the consistency of the batter, ensuring it is thick yet pourable.
- Grease a steamer plate or a round cake pan with oil.
- Add eno fruit salt to the batter and mix gently. The batter will become frothy and aerated.
- Pour the batter into the greased plate or pan and spread it evenly.
- Steam the batter for about 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the steamed dhokla from the steamer and allow it to cool for a few minutes.
- Cut the dhokla into square or diamond-shaped pieces to serve.
- In a small pan, heat oil and add mustard seeds. Let them splutter.
- Add curry leaves and sauté for a few seconds until fragrant.
- Pour this tempering over the steamed dhokla pieces.
- Garnish with chopped coriander leaves and grated coconut.
- Serve dhokla warm or at room temperature with green chutney.
Tips
- For a spicier version, increase the amount of green chili paste or serve with a spicy red chutney.
- You can add finely chopped vegetables like carrots or peas to the batter for extra flavor and nutrition.
- Dhokla can be stored in an airtight container in the refrigerator for up to 3 days.
Dietary Information
Servings: 4 Dish Type: Snack Prep Time: 15 minutes Cook Time: 20 minutes Calories: 120 Fat: 5g Carbs: 15g Protein: 4g Sodium: 300mg Sugar: 1g
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