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Dhokla Recipe

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Course Breakfast, Main Course
Cuisine Indian

Ingredients
  

  • 2 cup Gram Flour
  • 3 tbsp Rava
  • 2 cups Water
  • 2 tbsp Sugar
  • ½ tsp Cirtric Acid
  • ¼ tsp Turmeric Powder
  • 2 pinch Baking Soda
  • 1 tsp Salt
  • 2 tsp Eno Fruit Salt
  • 2 tsp Oil
  • 1 tbsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 pinch Asafoetida
  • 1 tbsp Sesame Seeds
  • 3 tbsp Sugar
  • 1 pinch Salt
  • 1 tbsp Coconut grated
  • 1 tbsp Coriander Leaves fine chopped

Instructions
 

  • In a mixing bowl take besan, suji, sugar, citric acid, salt and soda and mix them well.
  • Grease the box or container with oil in which you are planning to make dhokla and keep it aside.
  • In 2 cups of water mix turmeric powder. Now in besan mixture add little water at a time and make a smooth batter.
  • Make sure to make smooth and flowy batter. In a steamer or pressure cooker heat 2 -3 cups of water and bring it to boil. The amount of water to be added depends on the size of steamer or pressure cooker.
  • Now add fruit salt (eno) to the batter and brisk quickly. Friut salt should be mixed evenly or else you will give uneven dhokla after cooking.
  • After adding fruit salt batter will become frothy and bubbly.Pour the batter in a greased container. Dhokla is ready to be steamed.
  • For steaming khaman dhokla:- If using pressure cooker put small steel ring or bowl in cooker.
  • Place the container in the cooker. The water should already be boiling or hot when you put the pan / container in cooker.
  • Remove the whistle/ weight from the lid and close the pressure cooker tightly. Steam it for 20 -22 minutes on medium high flame. Then switch off the heat and to check the doneness insert a tooth pick in dhokla. It should come out clean if dhokla is done.
  • If it has batter on it steam the dhokla for some more time. If dhokla is done take it out and let it rest till it becomes warm.
  • In a meanwhile take a pan and heat 2 tsp oil in it. As the oil gets hot add cumin, hing, til, and saute for a minute.
  • Now add slit green chilli, mustard seeds and let mustard seeds splatter. Now add 2 cups of water, sugar and salt and let the tadka come to boil.
  • Switch off the heat and let the tempering mixture become warm (not cold) before using.
  • For assembling dhokla:- When dhokla becomes warm take sharp serrated knife and gently slide along the edges. Cut dhokla in pieces.
  • Now with the help of ladle pour half of the tempering water such that it seeps in through the cuts and sides of the dhokla.
  • After ten minutes pour another half of water and let the water get absorbed. Carefully remove the pieces on serving plate.
  • Garnish with grated coconut and fine chopped coriander leaves. Enjoy khaman dhokla with green chutney or imli ki chutney.

Video

Notes

Shilpi’s Quick Tricks
  • Proportion of water place important role in dhokla.
  • If you are using 1 cup of besan or gram flour use 1 cup of water. Means use water and besan in equal quantity.
  • To avoid red spots in dhokla mix haldi/turmeric and water together.
  • Citric acid plays important role in making dhokla. I suggest using it. Lemon juice will not give the same results.
  • Make smooth and flowy dhokla batter.
  • Make sure to grease the pan or container properly otherwise dhokla will not come out after steaming.
  • Boil water in cooker upfront. After adding eno batter should immediately go for steaming.
  • If boiling or hot water is not ready dhokla will not cook properly.
  • After adding eno mix the batter quickly and briskly.
  • I have used non flavored eno in making dhokla.
  • If you want to make it gluten free skip hing and suji.
Keyword breakfast
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