Dhokla
Whip up a batch of fluffy, savory Dhokla in no time. This classic Indian snack is steamed, not fried, and just melts in your mouth.
Ingredients
- 2 cups chickpea flour (besan)
- 0.5 cup plain yogurt
- 0.75 cup water
- 1 tablespoon ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 0.25 teaspoon asafoetida (hing)
- 1 teaspoon fruit salt (Eno or similar, unflavored)
- 3 tablespoons vegetable oil
- 1.5 teaspoons mustard seeds
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon asafoetida (hing)
- 8-10 curry leaves
- 2 green chilies, slit lengthwise
- 0.25 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 0.25 cup fresh coriander leaves, chopped
- 2 tablespoons grated fresh coconut
Instructions
- In a large bowl, combine 2 cups chickpea flour, 0.5 cup plain yogurt, 0.75 cup water, 1 tablespoon grated ginger, 2 finely chopped green chilies, 1 teaspoon turmeric powder, 1 teaspoon salt, and 0.25 teaspoon asafoetida. Mix well until there are no lumps and the batter is smooth. Cover the bowl and let the batter rest for 20 minutes.
- Grease a round steaming plate or cake pan with a little vegetable oil and set aside. Fill a large steamer pot or pressure cooker with about 2 cups of water and bring it to a boil over medium-high heat. Place a stand or trivet inside the steamer.
- Just before steaming, add 1 teaspoon fruit salt to the batter and gently mix it in for a few seconds. The batter will become frothy. Immediately pour the frothy batter into the greased steaming plate.
- Carefully place the plate with the batter into the steamer. Cover the steamer and steam for 15-20 minutes, or until a knife inserted into the center comes out clean. If using a pressure cooker, do not put the whistle on. Steam for 15 minutes.
- Once steamed, carefully remove the plate from the steamer and let the dhokla cool down for 5-10 minutes. This helps it to firm up.
- While the dhokla is cooling, prepare the tempering (tadka). Heat 3 tablespoons vegetable oil in a small pan over medium heat. Once the oil is hot, add 1.5 teaspoons mustard seeds, 0.5 teaspoon cumin seeds, 0.25 teaspoon asafoetida, 8-10 curry leaves, and 2 slit green chilies. Let the seeds sputter.
- Once the seeds have sputtered, add 0.25 cup water, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice to the pan. Bring the mixture to a gentle boil and let the sugar dissolve completely. Turn off the heat.
- Pour the prepared tempering evenly over the cooled dhokla. Gently cut the dhokla into square or diamond-shaped pieces with a knife.
- Garnish the dhokla with 0.25 cup chopped fresh coriander leaves and 2 tablespoons grated fresh coconut. Serve warm or at room temperature.