Hey everyone! So excited to share this super easy and yummy Dhokla recipe with you all. Dhokla is like, the perfect snack or even a light meal, you know? It’s fluffy, savory, and just melts in your mouth. Plus, it’s surprisingly simple to make at home, even without a microwave! Seriously, give it a try, you won’t regret it!
Dhokla Recipe
Alright, check out this gorgeous Dhokla! Look at that perfect spongy texture. This is seriously restaurant-quality, but totally achievable in your own kitchen. Get ready to impress your family and friends!
Okay, so here’s what you’ll need:
Ingredients:
- 1 cup besan (gram flour) - make sure it’s fresh, you know?
- 1 tbsp sooji (semolina) - this gives it a nice texture
- 1 tsp ginger-green chili paste - adjust to your spice level, lah!
- 1/2 tsp turmeric powder - for that beautiful yellow color
- 1/4 tsp asafoetida (hing) - trust me, it makes a difference
- 1 tbsp sugar - balances the flavors perfectly
- 1 tsp salt - or to taste
- 1 tbsp oil
- 1 cup water
- 1 tsp eno (fruit salt) - this is the secret to the fluffiness!
For the Tempering:
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 2-3 green chilies, slit
- 1/4 cup water
- 1 tbsp sugar
- A few curry leaves
Instructions:
- Prepare the Batter: In a large bowl, combine the besan, sooji, ginger-green chili paste, turmeric powder, asafoetida, sugar, salt, and oil. Mix everything well.
- Add Water: Slowly add the water while whisking continuously to avoid any lumps. Make sure the batter is smooth and has a pouring consistency – like a thick buttermilk, you know?
- Rest the Batter: Cover the bowl and let the batter rest for about 15-20 minutes. This allows the sooji to absorb the water and helps in achieving a better texture.
- Grease the Steaming Plate: While the batter is resting, grease a shallow dish or a cake tin with oil. This will prevent the dhokla from sticking.
- Prepare for Steaming: In a large pot or a pressure cooker (without the whistle), add about 2 cups of water and bring it to a boil. Place a trivet or a stand inside the pot to elevate the steaming plate.
- Add Eno: Just before steaming, add the eno to the batter and gently mix it in. You’ll notice the batter becoming frothy and light. Don’t overmix!
- Pour and Steam: Immediately pour the batter into the greased dish and spread it evenly. Carefully place the dish inside the pot on the trivet.
- Steam the Dhokla: Cover the pot tightly and steam the dhokla for about 15-20 minutes on medium heat. You can check if it’s done by inserting a toothpick into the center; if it comes out clean, it’s ready.
- Prepare the Tempering: While the dhokla is steaming, prepare the tempering. In a small pan, heat the oil over medium heat. Add the mustard seeds and let them splutter. Then, add the sesame seeds, green chilies, and curry leaves. Sauté for a few seconds.
- Add Water and Sugar: Add the water and sugar to the pan. Bring it to a boil and let the sugar dissolve completely. Turn off the heat.
- Cool and Cut: Once the dhokla is steamed, remove it from the pot and let it cool slightly. Then, cut it into square or diamond-shaped pieces.
- Pour the Tempering: Pour the prepared tempering evenly over the dhokla. Make sure the tempering seeps into all the crevices.
- Serve: Serve the dhokla warm or at room temperature. You can enjoy it with some mint chutney or tamarind chutney.
There you have it! Perfect, spongy, delicious Dhokla, made right in your own kitchen. Seriously, this is a winner! Let me know in the comments how yours turns out! Happy cooking, everyone!
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