How to make Dhokla Recipe
- To a mixing bowl, add chana dal, rice and fenugreek seeds.
- Rinse and soak for about 5 hours, just like you would for your idly batter.
- Drain and add the dal, rice and fenugreek seed to a mixer grinder jar.
- Add cumin seeds, ginger and green chili, and grind to a consistency that’s coarse. Ensure the batter is not ground fine.
- To a mixing bowl, pour the batter, add turmeric powder, a pinch of asafoetida, curd and salt as per taste.
- Mix well, cover and let the batter ferment overnight, or for about 8 hours.
- 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.
- Grease a pan with oil on the base and on sides.
- Mix Eno to the batter and pour to the greased pan.
- Steam dhokla for about 25 minutes
- Check with a toothpick, if it has cooked well.
- Allow dhokla to cool down at room temperature.
- Use a plate, and turn the dhokla pan upside down. The dhokla has to slide down to the plate from the pan.
- Reverse the dhokla, by flipping it gently using another plate.
- Make equal sized portions, cutting them gently with a knife.
- Heat oil in a pan.
- Add mustard seeds. Add sesame seeds when the mustards start crackling.
- When sesame seeds start changing color, add a pinch of asafetida.
- Add curry leaves and fry for 2 seconds.
- Add water.
- Add sugar, mix well with the water base. Cook until sugar dissolves, and the water boils.
- Pour the tempering all over the dhokla.
- Sprinkle chopped coriander leaves and grated coconut all over.
- Serve and enjoy.
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.