Dhokla Skillet Delight

Dhokla Skillet Delight vegetarian recipe

This skillet dhokla recipe takes a classic Gujarati snack and makes it a quick, wholesome meal. Steamed right in your pan, it's fluffy and gets a lovely golden crust.

Ingredients

  • 2 cups chickpea flour
  • 0.5 cup plain yogurt
  • 0.75 cup water
  • 1 tablespoon ginger paste
  • 2 green chilies, finely chopped
  • 1.5 teaspoons salt
  • 0.25 teaspoon turmeric powder
  • 0.25 teaspoon asafoetida (hing)
  • 2 tablespoons lemon juice
  • 1 teaspoon baking soda
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 0.5 teaspoon cumin seeds
  • 1 sprig curry leaves
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon grated coconut (fresh or frozen)

Instructions

  1. In a large mixing bowl, combine 2 cups chickpea flour, 0.5 cup plain yogurt, 0.75 cup water, 1 tablespoon ginger paste, 2 finely chopped green chilies, 1.5 teaspoons salt, 0.25 teaspoon turmeric powder, and 0.25 teaspoon asafoetida. Mix well with a spoon or whisk to form a smooth batter, ensuring there are no lumps. Set aside for 15 minutes.
  2. After 15 minutes, add 2 tablespoons lemon juice to the batter and stir.
  3. Just before steaming, add 1 teaspoon baking soda to the batter. Gently mix it in until the batter becomes light and frothy. Do not overmix.
  4. Heat 1 tablespoon vegetable oil in a 10-inch non-stick skillet over medium heat. Pour the dhokla batter into the skillet, spreading it evenly. Cover the skillet with a tight-fitting lid.
  5. Reduce the heat to low and cook for 15-20 minutes, or until a skewer inserted into the center comes out clean. The dhokla should be firm to the touch. Remove the skillet from heat and let it cool slightly with the lid on for 5 minutes.
  6. While the dhokla cools, prepare the tempering. Heat the remaining 1 tablespoon vegetable oil in a small pan over medium heat. Add 1 teaspoon mustard seeds and 0.5 teaspoon cumin seeds. Once the mustard seeds start to crackle, add 1 sprig curry leaves and cook for a few seconds until fragrant.
  7. Carefully remove the lid from the dhokla skillet. Pour the prepared tempering evenly over the dhokla. Cut the dhokla directly in the skillet into 9-12 square or diamond pieces.
  8. Serve the Dhokla Skillet Delight warm, garnished with 2 tablespoons chopped fresh cilantro and 1 tablespoon grated coconut.

View the interactive Dhokla Skillet Delight recipe