Dhokla, a famous Indian dish, has spread beyond regional borders to become a global favorite. This steaming, spongy cake from the western state of Gujarat has captured hearts with its distinct texture and delectable flavor. Dhokla, which is ideal for breakfast, snacks, or a light dinner, exemplifies India’s rich culinary tradition. In this recipe, we’ll walk you through the stages of making this hot pleasure at home and serving four hungry people.
History:
Dhokla originated in Gujarat, India, and has been a staple for centuries. The word “Dhokla” comes from the old Sanskrit word “Dhavalika,” which means white lentil. Dhokla was traditionally cooked using a fermented batter of rice and chickpea flour, but there are now several variations, including instant preparations that do not require fermentation. This evolution demonstrates the adaptability and innovation of Indian food.
Dhokla Recipe
Dhokla Recipe
Equipment
- 1 Steamer or Dhokla maker
- 1 Mixing bowls
- 1 Whisk
- 1 Round cake pan or Dhokla plates
- 1 Sauce pan
- 1 Mixing spoon
- 1 Knife
- 1 Serving plate
Ingredients
- For the Dhokla Batter:
- 2 cups gram flour besan
- 1 cup yogurt
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 teaspoon baking soda
- 1 tablespoon oil
- For the Tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 green chilies slit
- A pinch of asafoetida hing
- Curry leaves
- For Garnish:
- Fresh coriander leaves chopped
- Grated coconut
Notes
Step-by-Step Recipe:
Step 1: Prepare the Dhokla batter.- In a mixing basin, mix together the gram flour, yogurt, ginger paste, green chili paste, turmeric powder, and salt.
- Whisk until the mixture is smooth and free of lumps.
- Allow the batter to rest for 15 minutes.
- After 15 minutes, add baking soda to the batter and whisk thoroughly.
- The batter will get foamy; ensure that it is fully mixed.
- Grease a cake pan or Dhokla plates with oil.
- Pour the batter onto the pan or dishes, filling them halfway.
- Steam for 15-20 minutes, or until a toothpick comes out clean.
- Heat the oil in a saucepan.
- Combine the mustard seeds, cumin seeds, green chilies, asafoetida, and curry leaves.
- Once the mustard seeds begin to sputter, remove from the fire.
- Pour the tempering over the heated dhokla.
- Let the flavors infuse for a few minutes.
- Garnish with chopped coriander and shredded coconut.
- Cut the dhokla into squares or diamonds.
- Serve warm with mint chutney or tamarind sauce.
Conclusion:
Dhokla, with its delicate texture and zesty flavor, serves as a bridge between tradition and modernity. As you appreciate each bite, you’re not only eating a steaming delicacy; you’re also embracing Gujarat’s rich cultural legacy. So gather your items, follow our simple instructions, and enjoy the spirit of Indian cuisine at your table.
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