INSTANT DHOKLA RECIPE

A dhokla is a spongy savory cake made of gram flour, suji (semolina) or rice powder. Dhokla recipe is a very popular Gujarati dish prepared in almost every household in India. Dhokla can be served as breakfast, main course, side dish or even as a snack. Garnished with split green chilies, mustard seeds, grated coconut and coriander leaves, this dish can be served with tamarind chutney accompanied with green coriander-mint chutney.

So, today I am sharing  a quick and healthy instant dhokla recipe using gram flour and semolina. As the name suggests the recipe is instant and does not require any fermentation.

INGREDIENTS:

FOR DHOKLA BATTER

  • SEMOLINA (SOOJI /RAVA)      1 CUP

  • GRAM FLOUR (BESAN)            1 CUP

  • YOGURT (DAHI)                         1 CUP

  • WATER                                          1 CUP

  • GREEN CHILLY                          2- 3 FINELY CHOPPED

  • GINGER                                        HALF INCH (GRATED)

  • SALT                                              1/2 TSP OR TO TASTE

  • TURMERIC POWDER                1/4 TSP

  • SUGAR                                          1/4 TSP

  • OIL                                                  2 TSP

  • LIME JUICE                                   1 TSP                                     

  • FRUIT SALT (ENO)                     1 TSP

 

FOR TEMPERING

  • OIL                                                   2 TSP                                                         

  • MUSTARD SEEDS (RAI)             1/2 TSP

  • SESAME SEEDS                            1/4 TSP

  • GREEN CHILLY                            2-3 (SLIT INTO TWO)

  • CORIANDER LEAVES                  FOR GARNISHING


    METHOD:

  1. IN A DEEP BOWL, ADD SEMOLINA (SOOJI), GRAM FLOOR (BESAN), YOGURT (DAHI) AND START MIXING THEM ALL TOGETHER , BY SLOWLY ADDING WATER TO IT.

  2. MIX THE  BATTER  WELL AND MAKE SURE THAT THERE HAS BEEN NO LUMPS. THE BATTER HAS TO BE SLIGHTLY THICKER (BUT NOT TOO THICK OR TOO FLOWY).

  3. SET IT ASIDE TO REST FOR 15-20 MINUTES SO THAT THE SEMOLINA FLUFFED UP A LITTLE.

  4. WHILE YOUR BATTER IS RESTING, ADD 2-3 CUPS OF WATER IN ANOTHER PAN / KADAI AND HEAT IT. AND ALSO GREASE YOUR TRAY WITH SOME OIL.

  5. NOW ADD REST OF INGREDIENTS LIKE :FINELY CHOPPED CHILLIES, GRATED GINGER, SALT, TURMERIC POWDER, SUGAR AND OIL INTO THE BATTER, AND MIX IT

  6. LASTLY, ADD LEMON JUICE AND ENO (FRUIT SALT), STIR IT BRISKLY. AND QUICKLY POUR IT INTO YOUR GREASED TRAY.

  7. PUT THE MIXTURE INTO PREPARED PAN /KADAI (CONTAINING HOT WATER) FOR STEAMING AND COVER IT WITH LID.

  8. LET IT COOK FOR ABOUT 10-12 MINUTES ON HIGH FLAME.

  9. AFTER COOKING IT FOR 10-12 MINUTES, CHECK  IF IT HAS BEEN COOKED, BY PUTTING KNIFE OR TOOTHPICK INSIDE THE DHOKLA, IF IT COMES OUT CLEAN, IT IS READY. IF NOT COOK FOR ANOTHER 3-4 MINUTES.

  10. LET IT COOL DOWN FOR 5 MINUTES, THEN CUT IT INTO PIECES.

  11. FOR TEMPERING, HEAT OIL IN A SMALL PAN, ONCE IT IS HOT ADD MUSTARD SEEDS, AND LET THEM POP.

  12. ADD SESAME SEEDS AND SPLIT GREEN CHILIES, FRY FOR A MINUTE AND SWITCH OFF THE GAS.

  13. POUR THE TEMPERING EVENLY OVER THE DHOKLA.

  14. GARNISH IT WITH FINELY CHOPPED CORIANDER LEAVES.

TIP:

  • BEFORE ADDING ENO TO BATTER, MAKE SURE THAT WATER FOR STEAMING IS READY HOT AND TRAY IS GREASED WELL.

  • AND AFTER ADDING ENO, QUICKLY PUT THE BATTER TO STEAMING , BECAUSE WE DO NOT WANT AIR BUBBLES (FORMED BY ADDING ENO) TO ESCAPE.

  • FOR USING KADAI OR PAN FOR STEAMING, KEEP A SMALL BOWL/ KATORI AT THE BOTTOM OF THE PAN AND PUT THE BATTER TRAY OVER THE BOWL, SO THAT WATER DOES NOT TOUCH THE TRAY.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s