Gujarati Know How To Prepare Dhokla At Home
Bring the authentic taste of Gujarat to your kitchen with this light, spongy, and flavourful steamed snack.
Dhokla is the very spongy and savory treat that comes from Gujarat and has been a popular snack accepted across the territory of India. This very steaming snack is light and fluffy and is usually made using fermented batter from rice and Bengal gram. However, chickpeas, pigeon peas, or urad beans were also used, giving it different tastes.
The preparation is fermenting the batter, steam cooking it, and then tempering it with mustard seeds, curry leaves, and green chilies for a tantalizingly aromatic effect. If you are an addict of this mega-snack, apply these methods to learn how to make perfect Dhokla at home.
Ingredients
- 2 Cup Gram Flour
- 2 Tablespoon Sugar
- 2 Teaspoon Lemon juice
- 100 Gram Curd
- 2 Teaspoon Ginger paste
- 2 Piece Green chillies
- 1 Tablespoon Turmeric Water
- 0.25 Teaspoon Turmeric powder
- 0.5 Cup Coconut water
- 3 Tablespoon Oil
- 2 Teaspoon Fruit salt
- 10 Piece Curry leaves
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Asafetida
- 1 Cup Sides Of Dhokla, crumb
- 1 Teaspoon Sesame seeds
- 1 Tablespoon Tadka
- Nylon Sev
- Fresh Coriander Leaves (chopped)
Cooking Instructions
In a large bowl, combine gram flour, salt to taste, sugar, lemon juice, curd, ginger paste, turmeric water, turmeric powder, and enough water. Whisk thoroughly to create a smooth, lump-free batter. Ensure all the ingredients are well incorporated.
In a separate bowl, mix oil and fruit salt. Add this mixture to the prepared batter and blend everything together gently.
STEAMING THE DHOKLA: Pour a glass of water into a 3- or 5-liter pressure cooker and preheat it on medium flame for 4-5 minutes. Place a small stand or bowl inside to act as a base.
Grease the plates, fill them with the batter, and position them on the stand or bowl inside the cooker.
Secure the pressure cooker lid, ensuring the whistle is removed. Steam the batter on medium heat for 15 minutes. Afterward, check the doneness using a toothpick or knife. If it isn’t cooked through, steam for an additional 5 minutes.
PREPARING THE TADKA: Heat oil in a pan and add mustard seeds, curry leaves, asafetida, and green chilies. Allow the mixture to splutter.
Stir in coconut water, salt to taste, sugar, and chopped coriander leaves. Mix the tempering ingredients well.
Pour the prepared tadka evenly over the steamed dhokla.
GARNISHING: Collect the crumbed edges of the dhokla in a bowl. Mix with sesame seeds, prepared tadka, lemon juice, and coriander leaves.
Garnish the dhokla with nylon sev, pomegranate seeds, and fresh coriander leaves for a vibrant presentation.
Summary
Know How To Prepare Dhokla At Home
Bring the authentic taste of Gujarat to your kitchen with this light, spongy, and flavourful steamed snack.
Ingredients
- 2 Cup Gram Flour
- 2 Tablespoon Sugar
- 2 Teaspoon Lemon juice
- 100 Gram Curd
- 2 Teaspoon Ginger paste
- 2 Piece Green chillies
- 1 Tablespoon Turmeric Water
- 0.25 Teaspoon Turmeric powder
- 0.5 Cup Coconut water
- 3 Tablespoon Oil
- 2 Teaspoon Fruit salt
- 10 Piece Curry leaves
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Asafetida
- 1 Cup Sides Of Dhokla, crumb
- 1 Teaspoon Sesame seeds
- 1 Tablespoon Tadka
- Nylon Sev
- Fresh Coriander Leaves (chopped)
Main Procedure
In a large bowl, combine gram flour, salt to taste, sugar, lemon juice, curd, ginger paste, turmeric water, turmeric powder, and enough water. Whisk thoroughly to create a smooth, lump-free batter. Ensure all the ingredients are well incorporated.
In a separate bowl, mix oil and fruit salt. Add this mixture to the prepared batter and blend everything together gently.
STEAMING THE DHOKLA: Pour a glass of water into a 3- or 5-liter pressure cooker and preheat it on medium flame for 4-5 minutes. Place a small stand or bowl inside to act as a base.
Grease the plates, fill them with the batter, and position them on the stand or bowl inside the cooker.
Secure the pressure cooker lid, ensuring the whistle is removed. Steam the batter on medium heat for 15 minutes. Afterward, check the doneness using a toothpick or knife. If it isn’t cooked through, steam for an additional 5 minutes.
PREPARING THE TADKA: Heat oil in a pan and add mustard seeds, curry leaves, asafetida, and green chilies. Allow the mixture to splutter.
Stir in coconut water, salt to taste, sugar, and chopped coriander leaves. Mix the tempering ingredients well.
Pour the prepared tadka evenly over the steamed dhokla.
GARNISHING: Collect the crumbed edges of the dhokla in a bowl. Mix with sesame seeds, prepared tadka, lemon juice, and coriander leaves.
Garnish the dhokla with nylon sev, pomegranate seeds, and fresh coriander leaves for a vibrant presentation.
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