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.

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

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

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

6. Mix well, cover and let the batter ferment overnight, or for about 8 hours.
7. 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.

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

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

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

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

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

16. Heat oil in a pan.
17. Add mustard seeds. Add sesame seeds when the mustards start crackling.

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

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

22. Pour the tempering all over the dhokla.

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

24. 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.