Dhokla !!
Dhokla is an Indian savoury that is originally from Gujrat but is now found everywhere! This crumbly textured snack can be easily made at home and is enjoyed with green chutney. I bring to you the easiest way to make these easy Gujarati dhoklas at home with not too much hustle!
Sit back, watch & try it yourself!
Are you ready to try Gujarati special dhokla recipe at home?
Serves: 2-3
Preparation Time: 30 mins
Cooking Time: 20 mins
Ingredients
For Batter
1 cup chana dal
¼ cup rice
1/4 tsp fenugreek seeds
1 green chili
1-inch ginger
½ tsp cumin seeds
¼ tsp turmeric powder
1 pinch asafoetida
3 tsp Curd
1 tsp salt or add as required
2 tsp peanut oil
1 tsp Eno
Other Ingredient
For Tempering
1 tsp peanut oil.
½ tsp mustard seeds
1 to 2 tsp sesame seeds
1 pinch asafoetida
7 to 8 curry leaves
1 tsp lemon juice
For Garnishing
2 tsp chopped coriander.
Method
1. In a bowl take chana dal, rice and add fenugreek seeds to it, cover it and soak for about 4 to 5 hours then drain all the water
2. Add soaked dal, rice, methi seeds in a grinder jar also add green chilli, ginger (chopped) and cumin seeds
3. The batter should not be ground into a fine paste, it should have a grainy texture and the consistency should be thick.
4. Take the batter in a bowl or pan. Add ¼ tsp turmeric powder, 1 pinch asafoetida, 3 tsp curd, and salt as required.
5. Mix it very well and cover the paste and let the batter ferment for 8 to 9 hours
6. Next step, grease a pan with some oil on the base as well as the sides.
And then in a large pot or steamer, take 2.5 cups water, place a stand inside. Keep the pot or the steamer on a medium-low to medium flame and let the water come to a boil.
7. Take the fermented batter and mix it very well and then sprinkle 1 tsp ENO (fruit salt) or ⅓ tsp baking soda all over the batter evenly and with a whisk or spatula swiftly mix the ENO and pour the batter in the greased pan
8. Place the pan on the stand inside the large pot or steamer. Cover it with a lid and steam the batter on a medium flame for 10 to 12 minutes or more.
9. After 12 mins with a skewer or toothpick poke the dhokla in between and make sure the toothpick comes out clean or else the batter needs to be cooled for some more time.
10. After that remove the dhokla pan and let it cool down to room temperature.
11. Now for the tadka heat 1 tsp oil in a small pan or tadka pan. Add ½ tsp mustard seeds and let the mustard seeds crackle.
12. After the mustard seeds crackle adds 1 to 2 tsp sesame seeds and give a stir.
13. Then add 1 pinch asafoetida and 7 to 8 curry leaves.
14. Fry for a few seconds till the curry leaves become crisp, add little water
15. Then add lemon juice and Lastly add 2 tsp chopped coriander leaves and tadka over the dhokla.
(Dhokla )
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