DHOKLA

ABOUT

Dhokla is a vegetarian food item that originates from the Indian state Gujuarat. It is made with a fermentedbatter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to Khaman, however Dhokla is made of batter derived from rice gram and is white in color, whereas Khaman is typically made from Chickpeas gram and looks yellow in color. Khaman has become widly popular outside Gujarat but is misunderstood or incorrectly known as Dhokla.

DIFFERENT KINDS OFDHOKLAS ARE :

Khatta dhokla

Rasia dhokla

Khandhavi dhokla

Cheese dhokla

Toor dal dhokla

Sandwich dhokla

Rava dhokla

Mixed dal dhokla

Green peas dhokla

Meetha dhokla

Besan dhokla

Ingredients :

  • 1 cup gram flour ( besan)
  • 2 ½ cup water
  • 1 tsp sugar
  • 1 ¾ tsp lemon juice
  • 1 tsp salt
  • ¾ tsp baking soda
  • 1 tbs refined oil
  • 15 curry leaves
  • 4 sliced green chilli
  • 1 tsp mustard seeds
  • ½ cup chopped coriander leaves
  • 1 tsp  powdered coconut

How To Make Dhokla

STEP 1

Take a bowl and add flour, water, lemon juice and baking soda in it. Mix well all these ingredients. Allow the batter to ferment for 1-2 hours.in the meantime , pour boiled water in a steamer, pour boiled water and grease the utensil with oil.

STEP 2

Take a bowl and add flour, water, lemon juice and baking soda in it. Mix well all these ingredients. Allow the batter to ferment for 1-2 hours.in the meantime , pour boiled water in a steamer, pour boiled water and grease the utensil with oil.

For the Tempering : 

Boil 1 cup of water and add Sugar and Lemon Juice.Pour the water evenly on the dhoklas .

  • To prepare the tempering, heat 2 tablespoon Oil in a pan. Add mustered seeds and fry till they start to splutter.
  • Add Curry leaves and slit Green Chilles to the pan and fry for a minute. Spread the this tempering evenly on the Dhoklas.
  • Garnish with choopped Coriander Leaves. You can also use coconut powder for garnish. You can serve the Dhoklas as is or with Coriander Chutney. Dhokla is best enjoyed when paired with Faafda and Jalebi.

Leave a Comment

Your email address will not be published. Required fields are marked *