Dhokla :



 History of Dhokla : 
  •  Dhokla is a vegetarian food item that is found mainly in the Indian state of Gujarat and parts of adjacent states. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. 
  • Dhokla is very similar to Khaman, however Dhokla is made of batter derived from rice gram and is white in color, whereas Khaman is typically made from Chickpeas gram and looks yellow in color. Khaman has become widely popular outside Gujarat but is misunderstood or incorrectly known as Dhokla.


Alternative names :         Dhokra
Course :                                  Breakfast, side dish, main course
Place of origin :                India 
Region or state :                 Gujarat,Maharashtra
Serving temperature :    Room temp
Main ingredients :            Besan (chickpea flour) and rice flour
Variations :                         Khaman


Timing :

  • Preparation Time : 15 minutes
  • Coocking Time : 30 minutes
  • Total Time : 45 minutes

Ingredient :

For batter :
  • Gram flour : 2 cup
  • Sugar : 1 tsp
  • Lemon juice : 1½ tsp
  • Curd : ¼ cup
  • Green chili and Ginger paste : 2 tsp
  • Turmeric powder : ½ tsp
  • Eno (fruit salt) : 1 tsp
  • Cooking oil : 1 tbsp
  • Water : 1 cup
  • Salt to taste
For tempering :
  • Cooking oil : 2 tbsp
  • Curry leaves : 10-15 pcs
  • Mustard Seeds : 1 tsp
  • Cumin seeds : ½ tsp (optional)
  • Asafoetida (hing) : ¼ tsp
  • Green chili : 4 pcs
  • Sesame seeds (tal) : 1 tsp
  • Sugar : 1 tbsp
  • Coriander leaves (chopped) : 1 tbsp
  • Fresh coconut (grated) : 2 tbsp
  • Some water

Method : 

  • First take a big bowl. Add gram flour, Green chili ginger paste, curd, sugar, turmeric powder, lemon juice and salt to taste. Mix them properly into smooth batter. Make sure that their no lump.
  • In other small bowl add oil and Eno and mix well. Add this into the mixture. Stir in one direction for approx 1 minutes.
  • Cover this mixture and keep aside for 3-4 Minutes.
  • Now, take a steamer and 4-5 cup water in steamer at bottom and heat it on medium flame. Make sure that steamer is at least 10 minutes heated before placing the grease plate in it.
  • Grease 2 small plates using cooking oil and place a small stand in the steamer and placed greased plate filled with batter over it.
  • Close the steamer and cook it on medium flame for 15 minutes.
  • After 10-12 minutes, insert a knife into Dhokla and check if Dhokla is cooked or not. If it does, then it is ready otherwise cook 2-3 minutes more.
  • Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife.

Tempering :
  • In a tadka pan heat oil, Add mustard seeds and asafoetida. When seeds begin to crackle, add cumin seeds, sesame seeds, curry leaves and green chillies, saute them for few seconds.
  • Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.
  • Garnish with chopped coriander leaves and grated coconut and serve with green coriander chutney.



Tips :

  •  If you do not have a steamer you can also use the Normal Cooker. (when you close the pressure cooker lid, remove the whistle)
  • After adding Eno (fruit salt) do not keep batter for long time otherwise Dhokla will not be spongy.
  • Do not steam it on high flame otherwise it will not cook from inside.
  • It can be served with a tea/coffee as a perfect breakfast snack.