What is Dhokla?

Dhokla or Dhokra is a vegi food item that originates in Gujarat It is made with a fermented batter of Chikpeas and can be eaten for breakfast, as a main course, as a side dish or as a snack or in my case anytime and with Champagne

It is one of those foods that you can make for any occasion and any house you visit there is always an aunty trying to fill up your plate with samosas and dhokla. Its almost like a savory cake and you have it with the most amazing green chutney made from corriander anyway if you want to try it at home here is the reciepe and feel free to send me some

Ingredients

1 cup bengal gram flour (Besan)

1/2 tablespoon Semolina

1/2 teaspoon Sugar

1 teaspoon Ginger and Green Chilli Paste
1/2 teaspoon Lemon Juice

1/2 teaspoon fruit salt

Salt to taste
1/4 teaspoon oil for greasing

To add on top
1 teaspoon oil

1/2 teaspoon Mustard Seeds (Rai)

1/2 teaspoon Sesame Seeds (Tal)
2 chopped Green Chilli
a pinch of asafoetida (Hing)

2 to 3 Curry Leaves

For The Garnish
1 tablespoon Chopped Corriander

Method

Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter.

Just before steaming, add the fruit salt and add 2 tsp of water over it.

When the bubbles form, mix gently.

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Pour the batter immediately into a greased 125 mm. (5″) diameter steel plate and shake the steel plate clockwise to spread the batter in an even layer.

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Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.

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Heat the oil in small pan and add the mustard seeds.

When the seeds crackle, add the sesame seeds, green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.

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Remove from the flame, add 2 tbsp of water and mix well. Pour the tempering over the dhoklas.

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Cool slightly and cut into equal pieces. Serve immediately garnished with coriander.

And Voila………..dont worry mine didnt turn out like the picture either 😦

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One thought on “What is Dhokla?

  1. Pingback: Squid By Any Other Name | The Great Dorset Vegetable Experiment

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