Mumbai: Dhokla, a popular savoury snack from Gujarat, is loved by many Indians as a breakfast or evening snack. Known for its soft and spongy texture, it’s typically made from fermented rice and chickpea flour batter, which is steamed to perfection and then garnished with a flavourful tempering.
Whether served as breakfast, a tea-time snack, or even as a light dinner, Dhokla never fails to impress. Making traditional Dhokla at home is easier than you might think. With a few simple ingredients and a little patience, you can create this popular dish that has been a staple of Gujarati cuisine for generations. In this recipe, we’ll walk you through the process of preparing the perfect Dhokla, from soaking and grinding the dal to steaming it to perfection.
Gujarati Dhokla recipe
Here is an easy recipe for traditional and authentic Gujarati Dhokla:
(Recipe by Hebbars Kitchen)
Dhokla ingredients
- 1 cup chana dal
- ¼ cup rice
- Water, for soaking
- 1-inch ginger
- 2 green chillies
- ¼ cup curd
- ¼ tsp turmeric powder
- ½ tsp salt
- ½ cup water
- ½ tsp eno (fruit salt)
For tempering:
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp sesame seeds
- A pinch of hing (asafoetida)
- 2 green chillies, slit
- Few curry leaves
- ¼ cup water
- 1 tsp sugar
- ¼ tsp salt
- 1 tsp lemon juice
- 2 tbsp grated coconut
- 2 tbsp finely chopped coriander
Fermented Dhokla recipe
Prepare the dhokla batter- Dhokla batter ratio:
- Soak 1 cup chana dal and ¼ cup rice in water for 4 hours.
- Drain the water and blend the dal and rice with 1-inch ginger and 2 chillies into a coarse paste.
Transfer the batter to a large bowl, and add ¼ cup curd, ¼ tsp turmeric, ½ tsp salt, and ½ cup water. Mix until smooth.
Fermentation:
- Cover the bowl and let it ferment for 8 hours, or until the batter rises and becomes well-fermented.
Add Eno:
- Add ½ tsp eno to the batter and mix gently until it turns frothy.
Steam the dhokla:
- Grease a pan and transfer the batter into it. Steam the batter on a medium flame for 25 minutes.
- Let it cool completely and cut it into pieces.
Prepare the tempering:
- In a pan, heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 tsp sesame seeds, a pinch of hing, 2 slit chillies, and curry leaves.
- Add ¼ cup water, 1 tsp sugar, ¼ tsp salt, and 1 tsp lemon juice. Bring it to a boil.
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Serve:
- Pour the tempering over the cooled dhokla.
- Garnish with grated coconut and chopped coriander.
- Serve with green chutney.
Enjoy this traditional Gujarati Dhokla as a delightful snack or a nutritious breakfast. With its light texture and savoury flavour, Dhokla is the perfect way to bring a taste of Gujarat to your table.
FAQs about Gujarati Dhokla
What is the ideal Dhokla batter ratio?
Use 1 cup of chana dal to 1/4 cup of rice for the best results.
Can I adjust the rice in the batter?
Yes, you can, but reducing rice too much may affect the texture.
Is this batter ratio suitable for instant Dhokla?
No, this ratio is best for fermented Dhokla. For Instant Dhokla, refer to specific recipes.
How do I ensure the batter ferments properly?
Keep it in a warm place for 8 hours or overnight.
Can I use pre-ground flour?
Pre-ground flours may alter the texture, so it’s better to use whole ingredients.
Discover the perfect batter ratio for soft and fluffy Gujarati Dhokla. This easy guide explains the secret to achieving authentic texture and flavour. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
