Dhokla is a popular Indian snack that is developed from Gujarat. It is made by steaming the fermented gram flour batter and then tempered with mustard seeds, green chilies, and curry leaves. It is light, fluffy and airy and can be a perfect option for your kid’s lunch box to school. You can also serve for breakfast, brunch or dinner as well.
The original recipe of Khaman Dhokla requires the batter to be prepared 10-12 hours in advance and fermented. Here, I am trying out the easiest and instant Dhokla recipe, again by my neighbor. While I have had Dhoklas, at many Army Wives’ houses, I have never prepared it before. When it came out so pretty, I couldn’t be any more happier.
The secret of making a perfect Dhokla lies in its spongy and airy texture. This is achieved by adding Eno fruit salt. This savory steamed cake is a great vegan and gluten-free snack and can be prepared by steaming or in the microwave. I have prepared using the microwave and I hardly took around 10 minutes.Usually, the Dhokla batter is poured into a greased round tin and is cut into square shapes before serving. I love different shapes and here it is!
Dhokla is one of the healthiest Indian snacks because of it’s low calorie and nutritious value. The tempering makes all the difference. The spices, lemon juice, and sugar water give its signature taste and moistness. While lemon juice adds to its subtle tanginess, the sugar water helps retain its moisture and gives it a sweet taste.
Recipe for Dhokla:
Tips to make a great Dhokla
Ensure that you sieve the chickpea flour (besan) before use. This will make sure that there are no lumps while preparing the batter.
The batter should neither be too flowy nor thick. A pancake batter consistency would do.
Beat the batter well, preferably in one direction thereby allowing it to be airy.
Eno fruit salt should be added to the batter just before transferring to the pan for steaming/microwaving. So, the water should be ready, boiling in the steamer.
You can also add a tablespoon of grated coconut for garnish.
Add a pinch of asafoetida while preparing the batter and during tempering to enhance the flavor.
The turmeric powder enhances its color, but the batter should be kept aside for rest for about 10 minutes before cooking. I haven’t added turmeric powder here.
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