Dhokla Recipe is a popular Indian snack that is enjoyed across the country. It is a steamed snack that is made with a fermented batter of rice and split chickpeas. Dhokla is light, fluffy, and has a slightly tangy and sweet taste that makes it a perfect snack for any time of the day. In this article, we will share a step-by-step guide on how to make the fluffiest dhokla at home.
- 1 cup of rice
- 1 cup of split chickpeas (chana dal)
- 1/4 cup of yogurt
- 1/2 teaspoon of turmeric powder
- 1 tablespoon of ginger and green chili paste
- Salt to taste
- 1 tablespoon of lemon juice
- 1 tablespoon of sugar
- 1 teaspoon of fruit salt (eno)
- 2 tablespoons of oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of sesame seeds
- 1/4 cup of chopped coriander leaves
Step 1: Soak the rice and chana dal
Wash the rice and chana dal separately and soak them in water for about 4-5 hours.
Step 2: Grind the rice and chana dal
Drain the water from the soaked rice and chana dal and grind them separately into a smooth paste. You can add a little water if required.
Step 3: Mix the batter
Mix the rice and chana dal paste together in a large mixing bowl. Add the yogurt, turmeric powder, ginger and green chili paste, salt, lemon juice, and sugar. Mix well until everything is combined.
Step 4: Ferment the batter
Cover the mixing bowl with a lid or a clean cloth and let it sit in a warm place for about 6-8 hours. This will allow the batter to ferment and rise.
Step 5: Add fruit salt
After the batter has fermented, add 1 teaspoon of fruit salt (eno) and mix well. The batter will become frothy and light.
Step 6: Steam the dhokla
Grease a steamer plate or a baking dish with oil and pour the batter into it. Steam the dhokla for about 15-20 minutes or until a toothpick comes out clean when inserted into the dhokla.
Step 7: Tempering
Heat 2 tablespoons of oil in a pan and add mustard seeds and sesame seeds. Let them splutter and add 1/4 cup of water. Add this tempering on top of the steamed dhokla.
Step 8: Garnish and Serve
Garnish the dhokla with chopped coriander leaves and serve it with green chutney or tamarind chutney.
- Make sure the batter is not too thick or too thin. It should be of pouring consistency.
- The batter should be fermented properly for the dhokla to rise and become fluffy.
- You can add grated carrots, beets, or cabbage to the batter to make it more nutritious and flavorful.
Making dhokla at home may seem intimidating, but it is actually quite easy. With a few simple steps and the right ingredients, you can make the fluffiest and most delicious dhokla at home. So, give this recipe a try and impress your family and friends with your culinary skills.
- What is the difference between khaman and dhokla?
- Khaman is made with gram flour (besan) and is soft and spongy, while dhokla is made with rice and split chickpeas and has a slightly firmer texture.
- Can I use baking powder instead of fruit salt (eno)?
- Yes, you can use baking powder as a substitute for fruit salt, but the texture of the dhokla may not be as fluffy.
- Can I make dhokla without fermenting the batter?
- No, fermenting the batter is an essential step in making dhokla. It helps the dhokla to rise and become fluffy.
- Can I store leftover dhokla?
- Yes, you can store leftover dhokla in an airtight container in the refrigerator for up to 2-3 days.
- Can I make dhokla without a steamer?
- Yes, you can make dhokla without a steamer. You can use a pressure cooker or a microwave to steam the dhokla.
Dhokla is a snack that is loved by many across India and is a staple in many households. With this easy-to-follow recipe, you can now make restaurant-quality dhokla at home. The key to making the perfect dhokla lies in the fermentation of the batter and the addition of fruit salt. So, don’t skip these steps and follow the recipe carefully to make the fluffiest and most delicious dhokla ever. Enjoy!
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