Dhokla is a gujarat (North India
State ) steamed snack
item. It’s made for split gram lentils and rice flour. Dhokla is sometimes
confused with Khaman ,Dhokla is entirely made of fermented
batter and khaman is make with only chickpea flour. Its place in every gujarati
household now increasingly popular around the world. This snack is sponge and
soft, and eaten for breakfast, as a
main course, as a side dish or as a snack.
Ingredients:
9. few
curry leaves
Ingredients:
1. 2
cups old rice
2. 1
cup split Bengal gram /chickpea
3. 1
cup curd
4. Water
as required
5. 1
tablespoon oil
6. 1
teaspoon turmeric powder
7. Salt
to taste
8. 1/2
teaspoon (Saji na phool) meetha soda/baking
soda
9. Water
for steaming
10. coriander
for garnish
1. 2
tablespoon oil
2. 1
teaspoon mustard seeds
3. 1/2
teaspoon cumin seeds
4. 1
teaspoon sesame seeds
5. 1
bay leaf
6. 1
whole dry red chili
7. 1/2
teaspoon red chili powder
8. 1
tablespoon sugar
10. 1/2 cup
water
1. Combine
the rice and lentils and wash until water runs clear. Than soak for 2 to 3
hours.
2. Drain
the water and grind the mixture into a coarse paste adding enough water.
3. Now
in large pot add this batter, add yogurt and mix thoroughly.
4. Once
done, cover and keep aside in a warm, dry place to ferment for over night.
5. Once
the batter is fermented heat the oil and after cool completely adds in this
batter.
6. Prepare
the steamer and grease a 2 to 3 round pan (2”-3” deep) with oil.
7. In
a batter add salt, turmeric powder and meetha soda or saji na phool. Mix well.
8. Pour
the enough batter immediately so as to fill half the height of the pan.
9. Place
the pan in a steamer and stem for 10 minutes or until the Dhokla’s are cooked
completely. (Just like cake when you insert a knife or toothpick, it should
come out clean).
10. Repeat the
cooking steps with remaining batter.
11. After cool
completely cut into squares.
12. To temper,
heat the oil in pan and add all seeds.
13. Fry till
the seeds stop stuttering. Add bay leaf, red chili and curry leaves.
14. Now add
water red chili powder and sugar cook for one minute than add Dhokla and mix
very well OR sprinkle this mixture all over the prepared Dhokla..
15. Garnish
with the chopped coriander and serve with Tamarind Chutney and Mint-Coriander
Chutney.
Note:
·
The batter have the same consistency as the Idli
batter or pancake batter.
· "Saji na phool" is very mild baking soda and we
use mostly in Dhokla , Handvo and many kinds of fritters. For substitute you can
use meetha soda or normal baking soda in less quantity.
·
You can prepare Dhokla in microwave also..
·
Sprinkle some chili powder /soaked fenugreek
seeds or split gram/whole black pepper at the time of steaming on Dhokla pan it’s give
really nice taste…. .
·
Dhokla served warm with garlic chutney and
peanut oil and enjoyJ
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14 comments:
soft, delicious looking dhoklas..I sometimes make it in Oven also
Beautiful clicks n yummy dish....
dhoklas looks very soft n tempting...well made!
Spicy Treats
This is like nothing I've ever seen! I want some! :D
mouthwatering..tempting pics!
Spicy-Aroma
Pretty…
Deccansojourn.com
wat a yummm & inviting dish.
Tasty Appetite
Very authentic and delicious recipe.. looks super perfect.. first time here.. you have a wonderful blog.. Happy to follow your blog !!
Indian Cuisine
I have never tried this before but it looks so interesting!
yummyyy yummyyyy one!!!!
Dokla looks super spongy and delicious..:)) I wish I could have a whole plate..:))
Superb..
Reva
This is a staple in my family and I love it a lot - yours looks perfectly delicious :D
Cheers
Choc Chip Uru
dhokla looks wonderful to snack
Thanks a lot for stopping by and leaving your heartfelt thoughts..your few words are My energy boosters so plz feel free to share your thoughts...Hope you will Visit again :)
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