Craving a taste of India? Let’s embark on a culinary adventure and learn to make fluffy, spongy, and utterly delicious Dhokla! This savory steamed cake is a staple in Gujarati cuisine and perfect for a light lunch, snack, or even a delightful breakfast. Get ready to tantalize your taste buds with this step-by-step guide.
Step-by-Step Dhokla Magic
This recipe will guide you through creating the perfect Dhokla. The key to success lies in the right batter consistency and a proper steaming process. Follow along and you’ll be enjoying homemade Dhokla in no time!
Ingredients You’ll Need:
- 1 cup Besan (Gram Flour)
- 1 tbsp Semolina (Sooji / Rava)
- 1 tsp Ginger-Green Chili Paste
- 1/4 tsp Turmeric Powder
- 1/2 tsp Eno Fruit Salt
- 1 tbsp Sugar
- 1/2 tsp Salt (or to taste)
- 1 cup Water
- 2 tbsp Oil
For Tempering:
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Sesame Seeds
- 2-3 Green Chilies, slit
- 1/4 cup Water
- 1 tbsp Sugar
- Few Curry Leaves
- 1 tbsp Lemon Juice
- Coriander leaves for garnishing
Instructions: The Art of Dhokla Making
- Prepare the Batter: In a large bowl, combine the besan, semolina, ginger-green chili paste, turmeric powder, sugar, and salt. Gradually add water while whisking continuously to form a smooth batter. Ensure there are no lumps. Let the batter rest for at least 15-20 minutes. This allows the semolina to absorb the water and gives the dhokla a better texture.
- Grease and Prepare the Steaming Dish: While the batter rests, grease a round or square cake tin or any steaming dish with oil. This prevents the dhokla from sticking to the pan. You’ll also need to prepare your steamer. Fill it with enough water and bring it to a boil.
- Add the Magic Ingredient: Just before steaming, add the Eno fruit salt to the batter. Gently mix it in, but don’t overmix. The batter will become frothy. This is the leavening agent that makes the dhokla light and spongy. Add 1 tbsp of oil into the batter and mix again.
- Steam the Dhokla: Immediately pour the batter into the greased steaming dish. Gently tap the dish a few times to release any air bubbles. Place the dish inside the steamer and cover it with a lid. Steam for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Cut: Once the dhokla is steamed, remove it from the steamer and let it cool for a few minutes. Then, gently loosen the edges with a knife and invert the dhokla onto a serving plate. Cut it into square or diamond-shaped pieces.
- Prepare the Tempering: In a small pan, heat oil for the tempering. Add mustard seeds and let them splutter. Then, add sesame seeds, green chilies, and curry leaves. Sauté for a few seconds. Add water and sugar and bring it to a boil. Simmer for a minute or two until the sugar dissolves. Finally, add lemon juice and remove from heat.
- Pour the Tempering: Pour the tempering evenly over the dhokla pieces. Garnish with freshly chopped coriander leaves.
- Serve and Enjoy: Your delicious and spongy Dhokla is ready to be served! Enjoy it warm or at room temperature with green chutney or tamarind chutney.
This Dhokla recipe is sure to become a favorite. Experiment with different variations by adding vegetables or spices to the batter. Happy cooking!
If you are looking for Gajanand you’ve came to the right place. We have 1 Images about Gajanand like Gajanand and also Gajanand. Read more:
Gajanand
gajanand.comGajanand