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Dhokla Recipe

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Ingredients

Adjust Servings:
200 g chana dal
50 g rice
3 tbsp curd
1-inch ginger, chopped
green chili, chopped
½ tsp cumin seeds
1/2 tsp fenugreek
1 tsp salt
1 tsp lemon juice
¼ tsp turmeric powder
asafoetida, a pinch
2 tbsp sunflower oil
2 tsp Sesame
½ tsp mustard
2 tsp sugar
curry leaves
1 tsp Eno
1 tbsp coriander leaves, chopped
1 tbsp coconut, grated

Nutritional information

577
calories
35.82 g
carbohydrates
15.39 g
protein
43.81 g
fat
2883 mg
sodium
0 mg
cholesterol

Dhokla Recipe

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

How to make Dhokla Recipe

  1. To a mixing bowl, add chana dal, rice and fenugreek seeds.
  2. Rinse and soak for about 5 hours, just like you would for your idly batter.

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  1. Drain and add the dal, rice and fenugreek seed to a mixer grinder jar.

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  1. Add cumin seeds, ginger and green chili, and grind to a consistency that’s coarse. Ensure the batter is not ground fine.

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  1. To a mixing bowl, pour the batter, add turmeric powder, a pinch of asafoetida, curd and salt as per taste.

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  1. Mix well, cover and let the batter ferment overnight, or for about 8 hours.
  2. The fermented batter will have tiny air bubbles, and a sour aroma. To this, add lemon juice, a spoon of sunflower oil and mix very well.

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  1. Grease a pan with oil on the base and on sides.
  2. Mix Eno to the batter and pour to the greased pan.

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  1. Steam dhokla for about 25 minutes
  2. Check with a toothpick, if it has cooked well.
  3. Allow dhokla to cool down at room temperature.

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  1. Use a plate, and turn the dhokla pan upside down. The dhokla has to slide down to the plate from the pan.

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  1. Reverse the dhokla, by flipping it gently using another plate.

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  1. Make equal sized portions, cutting them gently with a knife.

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  1. Heat oil in a pan.
  2. Add mustard seeds. Add sesame seeds when the mustards start crackling.

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  1. When sesame seeds start changing color, add a pinch of asafetida.
  2. Add curry leaves and fry for 2 seconds.
  3. Add water.

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  1. Add sugar, mix well with the water base. Cook until sugar dissolves, and the water boils.

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  1. Pour the tempering all over the dhokla.

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  1. Sprinkle chopped coriander leaves and grated coconut all over.

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  1. Serve and enjoy.

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Did You Know?

About 3/4th of Gujarat’s population is vegetarian and this is one of the main reasons Gujarati cuisine is dominated by delicious vegetarian dishes.

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