Dhokla is a popular and nutritious Indian snack made from fermented rice and chickpea flour. It's known for its light and fluffy texture and is often served as a snack or breakfast dish. A step-by-step guide on how to make dhokla:
Ingredients:
For the Dhokla Batter:
- 1 cup rice flour
- 1/4 cup chickpea flour (besan)
- 1/2 cup plain yogurt (curd)
- 1/2 cup water
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste (adjust to taste)
- Salt, to taste
- A pinch of asafoetida (hing)
- 1 teaspoon Eno fruit salt (or 1/2 teaspoon baking soda)
For the Tempering (Tadka):
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1-2 green chilies, slit lengthwise (optional)
- A few curry leaves
- 2-3 tablespoons chopped fresh coriander leaves
- 2 tablespoons grated coconut (optional)
- 1/4 cup water
- 1 tablespoon sugar
- Salt, to taste
- 1 tablespoon lemon juice
Instructions:
Prepare the Dhokla Batter:
1. In a mixing bowl, combine rice flour, chickpea flour, yogurt, and water. Mix well to form a smooth batter without any lumps.
2. Add ginger paste, green chili paste, salt, and asafoetida to the batter. Mix thoroughly.
3. Let the batter rest for about 15-20 minutes. During this time, it will ferment slightly and become airy.
4. Grease a dhokla plate or a shallow, heatproof dish with oil.
Steam the Dhokla:
5. Just before steaming, add Eno fruit salt (or baking soda) to the batter. Mix gently and quickly. You will notice the batter will become frothy.
6. Pour the batter into the greased dish and tap it to level the surface.
7. Steam the dhokla. You can use a steamer or a large pot with a steaming rack. Steam for about 15-20 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the dhokla from the steamer and let it cool for a few minutes.
Prepare the Tempering (Tadka):
9. Heat oil in a small pan. Add mustard seeds and cumin seeds. Let them splutter.
10. Add green chilies (if using), curry leaves, and grated coconut (if using). Sauté for a minute or two.
11. Add water, sugar, and salt. Let the mixture come to a simmer and cook for another 2-3 minutes.
12. Remove the tempering from heat and stir in lemon juice.
Cut and Garnish:
13. Cut the steamed dhokla into squares or diamond shapes in the pan.
14. Pour the prepared tempering evenly over the cut dhokla pieces.
15. Garnish with chopped fresh coriander leaves.
Serve:
16. Dhokla is ready to be served. It can be served warm or at room temperature.
Enjoy your homemade dhokla with green chutney or tamarind chutney as a healthy and delicious snack or breakfast item!