dhokla recipe by bristi home kitchen dhokla recipe

Craving a taste of something light, fluffy, and slightly tangy? I recently made Dhokla, and it was a delightful experience I wanted to share! This steamed lentil cake is a popular Indian snack that’s both healthy and delicious.

Dhokla Recipe

This Dhokla recipe is surprisingly simple to follow, even for beginner cooks. The fermentation process gives it that signature sour flavor, and steaming ensures a soft, spongy texture. It’s perfect for a light lunch, a teatime snack, or even as a side dish to your favorite Indian meal.

Here’s what you’ll need to recreate this amazing dish:

Ingredients:

• 1 cup split chickpeas (chana dal), soaked for at least 4 hours or overnight
• 1 cup yogurt (dahi)
• 1-2 green chilies, finely chopped
• 1 inch ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon salt (or to taste)
• 1 teaspoon sugar
• 1/2 teaspoon fruit salt (eno)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• A few curry leaves
• 2 tablespoons chopped coriander leaves for garnish

Now, let’s get to the fun part – the cooking!

Instructions:

1. Prepare the batter: Drain the soaked chana dal and grind it into a smooth paste using as little water as possible.
2. Fermentation: In a large bowl, combine the ground dal paste, yogurt, green chilies, ginger, turmeric powder, salt, and sugar. Mix well. Cover the bowl and let it ferment in a warm place for 6-8 hours, or overnight. The batter should rise slightly and have a slightly sour smell.
3. Prepare for steaming: Grease a baking pan or a round cake tin with oil. Fill a steamer or a large pot with a few inches of water and bring it to a boil.
4. Add the fruit salt: Just before steaming, add the fruit salt (eno) to the batter and gently mix until it becomes frothy and light. Don’t overmix!
5. Steam the Dhokla: Pour the batter into the greased pan and gently tap it a few times to release any air bubbles. Place the pan in the steamer, cover, and steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Prepare the tempering: While the Dhokla is steaming, prepare the tempering. Heat oil in a small pan. Add mustard seeds, cumin seeds, and asafoetida. When the mustard seeds splutter, add curry leaves.
7. Pour the tempering: Once the Dhokla is cooked, remove it from the steamer and let it cool slightly. Pour the tempering evenly over the Dhokla.
8. Garnish and serve: Garnish with chopped coriander leaves. Cut the Dhokla into squares and serve warm. It’s delicious on its own or with a side of mint chutney.

The fermentation process is key to the success of this recipe. Don’t skip it! If you don’t have a warm place to ferment the batter, you can preheat your oven to the lowest setting, turn it off, and then place the bowl of batter inside.

Enjoy this little taste of India! It’s a perfect treat to share with friends and family.

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Dhokla Recipe - Sharmis Passions

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Dhokla recipe. dhokla recipe