Dhokla

Soft, spongy , gluten-free, sweet , salty , tangy – the dhokla is one of the most frequently eaten snack in India. We all love to eat dhokla but many times we are unable to make perfect dhoklas.

It has been the story of my life. I have tried umpteen recipes to get a perfect soft dhokla. Finally after many variations, this recipe worked perfectly for me. Try this recipe and you won’t be disappointed. It’s super easy to make and you will love it.

The best part of this healthy snack is that it’s GLUTEN FREE and VEGAN. Enjoy as breakfast, tea time , tiffin , school snack or whenever you want.

Ingredients

  • Besan or gram flour – 1 cup
  • Water – 3/4 cup
  • Vegetable oil – 2 tsp (I used sunflower oil)
  • Lemon -1
  • Turmeric- 1/4 tsp
  • Powdered sugar – 1 tbsp
  • Salt – as per taste
  • ENO fruit salt – 1 tsp
For tadka
  • Oil – 2 tsp
  • Curry leaves – few sprigs
  • Mustard seeds – 1 tsp
  • Sesame seeds – 1 tsp
  • Green chillies- skit length wise – 2
  • Sugar – 2 tbsp
  • Salt – as per taste
  • Water – 1.5 cup
  • Chopped coriander leaves to garnish

Method

  1. Grease a 5” square baking pan with some oil. Fill a steamer pan with water and a ring in centre to place the pan on it later. Place the steamer on flame. There should be steam before we place the batter.
  2. In a medium size bowl, take some besan or gram flour. Add in salt as per taste, turmeric, powdered sugar, juice of 1 lemon, 2 tsp oil, ENO fruit salt and water.
  3. Whisk everything together. The mixture will bubble. Do not over mix the batter. Just enough to combine well.
  4. Pour in the prepared square pan and tap couple of time to remove excess air.
  5. Place the pan on the ring mould and close the lid of the steamer. Let it steam for 15 minutes on medium flame.
  6. After 15 minutes check by inserting a skewer. If the skewer comes clean it’s done. Else steam for another couple of minutes.
  7. Take out and let it cool in pan for 5-10 mins. Inverse the plate and de mould the dhokla.
  8. Prepare the tadka : heat a pan and add some oil.
  9. When oil is heated, add mustard seeds, curry leaves and green chilli. When the mustard seeds splutter, add sesame seeds and sautee for a minute. Next add sugar, salt and water and give it a boil.
  10. Now with a spoon, pour the tadka water on the dhokla generously. All the dhokla should have enough water absorbed in them. Sprinkle coriander leaves on top.
  11. Cut them into squares and serve hot or you can refrigerate them and serve cold.

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