Dhokla is a popular & delicious Gujrati delicacy, known for its irresistible taste and flavour. Generally prepared from chickpea flour / besan, which is soaked and fermented. The fermented batter is then steamed, cut into pieces, tempered with mustard seeds, coconut and curry leaves and garnished with fresh coriander leaves. I used a little bit of plain bhujiya for that crunchy effect.
Notes to remember:
Previously used to try the instant dhokla mix and steamed in pressure cooker, as I never quite had the fool-proof recipe. I have blogged regarding Besan Dhokla in microwave. So again tried the authentic Gujarati recipe as stated in Indian Cooking Challenge, hosted by Srivalli.
It's really easy, once you keep ready all the ingredients and follow the steps as stated to have that fluffy, spongy Khaman Dhokla, a perfect snack served with green chutney (recipe stated below) to relish with tea / coffee.
Ingredients: (Makes 20 medium sized pieces)For batter:
- Bengal Gram flour / Besan: 250 gms (1 & 1/2 cup)
- Curd / Dahi: 1/2 cup (not very sour)
- Water: 1/2 cup
- Cooking Soda: 1/2 tsp
- Oil: 1 tbsp
- Turmeric a pinch
- Green Chili paste: 1 - 2 long chilli (as per taste)
- Sugar: 1 tsp
- Citric acid: 1/4 tsp
- Eno: 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate
- Sesame seeds
- Mustard Seeds
- Curry leaves
- Grated coconut
- Coriander leaves, chopped
- Little water + Oil to be topped on dhoklas
- Take a bowl, mix 1/2 cup curd with 1/2 part water. Add besan and mix well to get a lump less batter (the consistency should be of idli batter, more of dropping not pouring consistency).
- Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.
- If you are using a pressure cooker, fill the pan with water, place a plate / bowl, which you will have to use for steaming the dhoklas. Thali plate can be used for steaming.
- To the batter, mix the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate / bowl.
- Meanwhile have the cooker on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
- Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate / bowl. Place the plate carefully inside the pressure cooker and cover with lid. You need not use the whistle.
- After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.
- After 5 -7 minutes, remove the lid and check it using toothpick or knife. If the knife comes out clean and do not have any batter sticking, then its done.
- Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
- In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate / bowl from the pressure cooker, pour the water & oil mix over the top of the steamed dhokla.
- For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla.
- Green chili: 4 - 5
- Coconut: 4 - 5 pieces
- Coriander leaves- a bunch
- few mint leaves
- Cumin seeds: 1/2 tsp
- Lime: 1 big
- Salt to taste
Notes to remember:
- The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference
- If you want perfect shaped ones and not the crumbling, cut and handle gently.
- Dhokla can also be steamed in kadai filled with water and a plated titled over it.
- Citric Acid can be replaced with lime juice.
- You may used soda bi carb instead of Eno.