Dhokla

Dhokla Recipe - Authentic Vegetarian Indian Dish

Region / culture: India | Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Dhokla is a popular Indian snack that originates from the state of Gujarat. It is a steamed savory cake made from fermented batter of gram flour (besan) and yogurt. Dhokla is light and fluffy in texture, with a slightly tangy and spicy flavor.

History

Dhokla has been a staple in Gujarati cuisine for centuries. It is believed to have originated from the Indian state of Gujarat, where it is a popular snack and breakfast item. The traditional method of making dhokla involves fermenting the batter overnight, which gives it a unique flavor and texture.

Ingredients

500 g besan
1.5 cups sour yoghurt
1 tsp ginger paste
1 tsp green chile paste (add more if you like it spicier)
2 tsp sugar
0.5 tsp turmeric powder
1 tsp lime or lemon juice
2 tsp baking soda
salt to taste

Tempering

2 tbsp cooking oil
1 tsp black mustard seeds
1 tsp sesame seeds
6 – 8 curry leaves
2 green chiles slit lengthwise
0.5 cup warm water

Garnish

0.5 cup finely chopped fresh coriander leaves

How to prepare

Sieve the besan.
Mix it with the yoghurt and set aside for 2 hours.
Add the ginger and green chile pastes, turmeric powder, salt to taste, lime juice, sugar, and enough warm water to make a batter of pouring consistency.
Mix well.
Divide the batter into 3 equal portions.
Prepare the steamer and grease a square/rectangular pan to steam the dhokla in.
Divide the baking soda into 3 equal portions and add one portion to a portion of the batter.
Mix well.
Pour this batter into the greased dish and place it into the steamer.
Cook until done - when you touch the surface of the dhokla, your fingers should come away clean.
Repeat with the remaining batter, adding the fruit salt/baking soda to each batch of batter just before steaming.
Allow the steamed dhokla to cool slightly and cut into 2" squares.
To temper, heat the oil in a wide, thick-bottomed pan and add the curry leaves, mustard, sesame seeds, and green chillies.
Fry until the seeds stop sputtering.
Pour these into the warm water.
Sprinkle this mixture all over the prepared dhokla.
Set aside for 10 minutes.
Garnish with the chopped coriander and serve with tamarind chutney and mint-coriander chutney.

Variations

Add grated carrots or spinach to the batter for added nutrition and flavor.
Use buttermilk instead of yogurt for a tangier taste.
Top the dhokla with grated coconut or chopped nuts for a crunchy texture.

Cooking Tips & Tricks

Make sure to sieve the besan to remove any lumps before mixing it with the yogurt.

- Adding baking soda or fruit salt just before steaming the dhokla helps it to rise and become fluffy.

- Be careful not to overcook the dhokla, as it can become dry and tough.

- The tempering of mustard seeds, sesame seeds, curry leaves, and green chilies adds a delicious flavor to the dish.

Serving Suggestions

Dhokla can be served as a snack or appetizer with tamarind chutney and mint-coriander chutney. It can also be enjoyed as a light breakfast dish.

Cooking Techniques

Steaming is the traditional method of cooking dhokla, which helps it to become light and fluffy. Make sure to steam the dhokla until it is cooked through and a toothpick inserted into the center comes out clean.

Ingredient Substitutions

If you don't have besan, you can use chickpea flour or a mixture of chickpea flour and rice flour. You can also use Greek yogurt instead of sour yogurt.

Make Ahead Tips

Dhokla can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the microwave or steamer before serving.

Presentation Ideas

Garnish the dhokla with fresh coriander leaves, grated coconut, or chopped nuts for a colorful and appetizing presentation.

Pairing Recommendations

Dhokla pairs well with hot chai or masala tea. It can also be served with a side of pickle or yogurt for a complete meal.

Storage and Reheating Instructions

Store leftover dhokla in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or steamer until warm before serving.

Nutrition Information

Calories per serving

Each serving of dhokla contains approximately 200 calories.

Carbohydrates

Each serving of dhokla contains approximately 25 grams of carbohydrates.

Fats

Each serving of dhokla contains approximately 8 grams of fats.

Proteins

Each serving of dhokla contains approximately 10 grams of proteins.

Vitamins and minerals

Dhokla is a good source of vitamin C, vitamin B6, and iron.

Alergens

Dhokla contains gluten from the besan (gram flour) and may not be suitable for those with gluten allergies.

Summary

Dhokla is a nutritious snack that is high in protein and low in calories. It is a good source of carbohydrates and fats, making it a filling and satisfying dish.

Summary

Dhokla is a delicious and nutritious Indian snack that is easy to make at home. With its light and fluffy texture and tangy flavor, it is sure to be a hit with your family and friends. Enjoy this traditional Gujarati dish as a snack, appetizer, or light meal.

How did I get this recipe?

I can still picture the first time I came across this recipe for Dhokla. It was a warm summer day, and I was visiting my dear friend Meera in her cozy kitchen. Meera was known for her delicious and exotic dishes, and on that particular day, she was making Dhokla, a popular Indian snack made from fermented rice and chickpea flour.

As I watched Meera effortlessly mix the ingredients together, I couldn't help but be mesmerized by the process. The vibrant yellow color of the batter, the fragrant aroma of the spices, and the sizzle of the steamer all created a sensory experience like no other. I knew right then and there that I had to learn how to make Dhokla myself.

Meera noticed my fascination and invited me to join her in the kitchen. She patiently guided me through each step, explaining the importance of fermentation and the perfect balance of flavors. As we waited for the Dhokla to steam, Meera shared with me the story of how she learned to make this traditional Gujarati dish.

She told me that she had inherited the recipe from her own grandmother, who had learned it from a dear friend many years ago. The recipe had been passed down through generations, each cook adding their own twist to make it uniquely their own. Meera had perfected the recipe over the years, and now she was passing it on to me.

I watched in awe as Meera expertly cut the steamed Dhokla into bite-sized pieces and garnished them with a drizzle of tempered mustard seeds, curry leaves, and shredded coconut. The final dish was a work of art, both visually stunning and incredibly flavorful.

As I took my first bite of the Dhokla, I was transported to a world of exotic spices and bold flavors. The tangy and slightly sweet taste of the Dhokla was unlike anything I had ever experienced before. I knew that I had stumbled upon a culinary gem, and I couldn't wait to share it with my own family and friends.

After that day, I made Dhokla regularly, experimenting with different variations and techniques. I added my own touch by incorporating fresh herbs and spices from my garden, creating a Dhokla recipe that was uniquely mine. My family and friends raved about my Dhokla, and I felt a sense of pride and accomplishment every time I served it.

Over the years, I continued to make Dhokla for special occasions and family gatherings. It became a signature dish that everyone looked forward to, a symbol of my love for cooking and my passion for preserving traditional recipes.

Now, as I sit here in my own kitchen, preparing a batch of Dhokla for my grandchildren, I can't help but feel grateful for that fateful day in Meera's kitchen. The recipe for Dhokla has not only enriched my culinary repertoire but has also connected me to a rich and vibrant cultural heritage that I am proud to pass on to future generations.

As I take the steaming hot Dhokla out of the steamer and garnish it with a sprinkle of fresh coriander leaves, I can't help but smile. The aroma of the spices fills the air, and I know that this batch of Dhokla will bring joy and delight to my loved ones, just as it has done for me all these years.

I am eternally grateful for the gift of cooking and the joy of sharing delicious meals with those I hold dear. And as I sit down to enjoy a plate of warm and fluffy Dhokla with my family, I am reminded of the power of food to bring people together, to nourish both body and soul, and to create lasting memories that will be cherished for generations to come.