Dhokla is a gujarat (
) 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. North India
Ingredients:9. few curry leaves
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.
· 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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