Friday, August 22, 2014

Dhokla - The Popular Gujarati Non Fried Snack

I was introduced to dhokla by my very good friend when I was in US. Taste of first bite of dhokla made me to love this dish for ever. Its soft juicy texture of dhokla just got melted in my mouth. When I asked her for the recipe,I found that its recipe was too easy and so simple, that anyone can prepare when the ingredients are handy at kitchen within no time. That was great!! 
Dhokla are the very popular Gujarati food item which can be prepared instantly using  gram flour or besan. Traditionally the dhokla are prepared using bengal gram or channa dal. The traditional way requires a more time, because of soaking and grinding process. In Gujarat, you will find it in every corner of the street, the vendors selling them. People over there enjoyed dhokla as a breakfast or as a side dish in any of the day meal.
This jiffy version of  dhokla does not require any fermentation. Its is instantly fermented by adding eno or fruit salt. Just all you need is to mix the ingredients, ferment it with eno or fruit salt and then steam it. Isn't it so simple dish. I prefer this dhokla to serve with green chutney and tangy tamarind chutney. The recipes for chutney will be posted in next blog. Till then enjoy this superb delicious gujarati snack.

  • Besan or gram flour – 1 cup
  • Semolina or rava – 1&1/2 tbsp
  • Ginger paste – ½ tsp
  • Green chili paste – ½ tsp
  • Turmeric powder - a pinch (optional)
  • Lemon juice – 1 tsp
  • Sugar – 2 tsp
  • Eno – 1&1/2 tsp
  • Salt to taste

To Temper
  • Oil – 1tsp + some oil for greasing the pan
  • Mustard seeds – ½ tsp
  • White sesame seeds – ½ tsp
  • Asafetida – a pinch
  • Curry leaves – 1 sprig

To Garnish
  • Coconut – 3 tbsp, scraped
  • Cilantro – 3 tbsp

  • Sift the besan to avoid any lumps. This step can help to get a smooth batter for dhokla.
  • Now in the wide bowl, combine besan, semolina, ginger paste, green chili paste, turmeric powder, lemon juice, 1 tsp of sugar and salt.
  • Mix all the ingredients by adding about ¾ cup of water and make smooth thick batter.
  • When you are ready to steam the dhokla. Add eno and mix well till you see batter getting frothy.
  • Pour the batter into the greased tray and tap the tray from all the sides so that the batter can spread evenly in the tray.
  • Steam the batter for 15 minutes or till the dhokla are ready . You can check the dhokla by inserting toothpick, just the way you do for cake. If the toothpick comes out clean, then dhokla is perfectly cooked.
  • Take the dhokla tray out of the steamer and keep it aside.
  • Heat oil in the tempering pan. Add mustard seeds, sesame seeds, curry leaves, asafetida. Sauté for few seconds. Turn off the flame.
  • Add about 2 tbsp of water and 1 tsp of sugar. Mix well.
  • Spoon out the tempering mixture on dhokla. Garnish the dhokla with scraped coconut and chopped cilantro.
  • Once the dhokla is cooled for a while. Cut them into equal pieces.
  • Dhokla are ready to serve with your choice chutney.