Dhokla is a soft and spongy snack originating from the Indian state of Gujarat. With its tangy, sweet and savory flavors, Dhokla makes for an irresistible tea-time treat or appetizer. This easy Dhokla recipe will help you make the perfect dhoklas at home in just a few simple steps.
Ingredients for Dhokla
- 2 cups chickpea flour (besan) - Chickpea flour provides protein and fiber. It also gives dhokla the signature texture.
- 1 cup plain yogurt - Yogurt gives a tangy flavor and helps ferment the batter. Use fresh, thick curd.
- 1 teaspoon turmeric powder - Turmeric adds color and antioxidant properties.
- 1 tablespoon ginger-green chilli paste - Ginger and green chillies provide a spicy kick. Adjust according to taste.
- 1 teaspoon sugar - A small amount of sugar balances out the tanginess.
- Salt to taste - Salt is added to balance all flavors. Use up to 1/2 tsp.
- 1 teaspoon baking soda - Baking soda helps the batter rise while steaming.
- Oil for greasing - Use any neutral tasting oil like sunflower or canola.
- 1 tablespoon mustard seeds - Mustard seeds are tempered in hot oil to give a nutty flavor.
- Curry leaves - Curry leaves add aromatic flavor to the tempering.
- 2 tablespoons freshly grated coconut - Grated coconut provides texture and richness.
Instructions to Make Soft and Spongy Dhokla:
1. In a large bowl, combine the besan, yogurt, turmeric powder, ginger-green chilli paste, sugar and salt.
2. Using a whisk, mix the ingredients well while slowly adding water. Add up to 1 cup water until a smooth, lump-free batter is formed.
3. Cover the bowl and set aside to ferment for at least 30 minutes. The batter will rise slightly.
4. Grease a cake tin, dish or steaming plate with oil. Pour the fermented batter into it.
5. In a small bowl, dissolve the baking soda in 2-3 tablespoons of water. Pour this over the batter gently. Do not stir.
6. Place the dhokla dish or plate in a steamer. Steam for 15-20 minutes on medium heat until a toothpick inserted in the center comes out clean.
7. While the dhokla is steaming, heat 1 tbsp oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and turn off heat.
8. Once dhokla is cooked, remove from steamer and allow to cool for 5 minutes. Then cut into square pieces.
9. Transfer dhokla squares to a serving plate. Temper with seasoned oil, sprinkle grated coconut and serve.
Tips and Variations for Dhokla
- For extra flavor and nutrition, add 1/4 cup chopped coriander leaves or 1/2 cup grated carrots to the batter.
- To make dhokla in the oven, bake in a greased dish at 350°F for 30-35 minutes.
- For spicy dhokla, add 2-3 chopped green chillies or 1 tsp red chili powder to the batter.
- Leftover dhokla can be refrigerated for 2-3 days and reheated before serving.
Serving Suggestions for Dhokla:
- Serve dhokla as a snack with coriander-mint chutney or sweet tamarind chutney for dipping.
- Pack dhokla in lunchboxes or tiffins along with sandwiches, parathas or curries.
- Serve as a light dinner along with Gujarati kadhi or dal.
- Offer dhokla as an passed appetizer or tea-time bite.
Nutrition Facts of Dhokla:
- Being made from chickpea flour, dhokla is an excellent vegetarian source of protein and fiber.
- Steaming instead of frying makes dhokla a relatively low-fat and low-calorie snack.
- The fermentation process increases the vitamin B content. The addition of yogurt provides probiotics.
- Turmeric in the recipe adds antioxidants and anti-inflammatory benefits.
- The use of whole food ingredients like besan makes dhokla naturally gluten-free.
Frequently Asked Questions About Dhokla:
- What can I use if I don't have besan?
You can use rice flour or a mix of rice flour and chickpea flour instead of besan. The texture may vary slightly.
- Can I make dhokla without yogurt?
Yes, you can make yogurt-free dhokla by using 1⁄2 cup of thick buttermilk or sour curd instead.
- My dhokla batter didn't rise. What should I do?
- How do I get dhokla non-sticky?
Grease the steamer plate well and allow dhokla to cool completely before cutting to avoid sticking. Dust with a bit of besan while stacking.
- Can I steam dhokla in a pressure cooker?
Yes, steam dhokla in a pressure cooker for 2 whistles. Adjust steaming time as needed.
- How long does dhokla last in the fridge?
Dhokla stays good for 2-3 days when stored in an airtight container in the refrigerator. Reheat before serving.
- What to serve with dhokla?
Serve with coriander chutney, sweet tamarind chutney, tomato ketchup, curd or schezwan sauce.
- How to make dhokla crispy?
Shallow fry steamed dhokla slices on both sides in oil for 2-3 minutes to make crispy dhokla snacks.
Conclusion
Dhokla makes for the perfect quick snack that can be whipped up in minutes with commonly available ingredients. Its soft, spongy texture and burst of flavors from the tempering make it a hit with both kids and adults. This easy instant dhokla recipe gives you the classic taste of dhokla that you get in restaurants right in your own kitchen. You can experiment with tempering flavors, chutney accompaniments as well as give a healthy twist by adding vegetables to the batter. Dhokla is versatility and simplicity at its best. Do try this recipe and enjoy dhokla as a snack, light meal or even pack in tiffin boxes for lunch.
Dhokla Recipe Card
Ingredients:
- - 2 cups chickpea flour (besan)
- - 1 cup plain yogurt
- - 1 teaspoon turmeric powder
- - 1 tablespoon ginger-green chili paste
- - 1 teaspoon sugar
- - 1 tablespoon mustard seeds
- - 2 tablespoons freshly grated coconut
- - 1 teaspoon baking soda
- - Salt to taste
- - Oil for greasing
- - Curry leaves
Instructions:
- In a large bowl, combine the besan, yogurt, turmeric powder, ginger-green chili paste, sugar, and salt.
- Using a whisk, mix the ingredients well while slowly adding water. Add up to 1 cup of water until a smooth, lump-free batter is formed.
- Cover the bowl and set aside to ferment for at least 30 minutes. The batter will rise slightly.
- Grease a cake tin, dish, or steaming plate with oil. Pour the fermented batter into it.
- In a small bowl, dissolve the baking soda in 2-3 tablespoons of water. Pour this over the batter gently. Do not stir.
- Place the dhokla dish or plate in a steamer. Steam for 15-20 minutes on medium heat until a toothpick inserted in the center comes out clean.
- While the dhokla is steaming, heat 1 tbsp oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and turn off the heat.
- Once dhokla is cooked, remove from steamer and allow to cool for 5 minutes. Then cut into square pieces.
- Transfer dhokla squares to a serving plate. Temper with seasoned oil, sprinkle grated coconut, and serve.
Time (Cooking, Preparation):
-Prep time: 10 mins
-Cook time: 20 mins
-Total time: 30 mins
Tips and Variations for Dhokla
- - For extra flavor and nutrition, add 1/4 cup chopped coriander leaves or 1/2 cup grated carrots to the batter.
- - To make dhokla in the oven, bake in a greased dish at 350°F for 30-35 minutes.
- - For spicy dhokla, add 2-3 chopped green chilies or 1 tsp red chili powder to the batter.
- - Leftover dhokla can be refrigerated for 2-3 days and reheated before serving.
Serve Suggestions for Dhokla
Nutrition:
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