Dhokla is a very popular gujarati snack. This is my sister’s recipe. Every time I go to her house, she always makes them for me and they are always very yummy!
Ingredients:
- For Batter:
- Chanadal 3 cups
- Rice 1 cup
- Yogurt – 1/2 cup
- Water – ½ -1 cup
- Ingredients to be mixed to the batter: (to be added just before cooking)
- Oil – 1 tbsp
- Turmeric – ¼ tea spoon
- Green Chili paste – 1 – 2 tea spoon
- Ginger paste – 1 tea spoon
- Garlic paste – ¼ tea spoon
- Eno 1½ tea spoon
- salt to taste
- For tempering:
- Mustard Seeds – 2 table spoons
- Sesame seeds– 2 table spoons
- Oil – 2 table spoons
- For Garnish:
- Grated coconut – 3 table spoons
- Chopped Coriander leaves – 10 sprigs
- slited de-seeded green chilies
Recipe:
- Soak Chanadal and rice in water for 4-5 hours. Grind Chanadal and rice together. You can add some water while you are grinding or afterwards. Add yogurt and leave it for 7-8 hours for fermentation but depends on weather temperature.After fermentation add salt, green chilly paste, ginger paste, garlic paste, turmeric and oil. Now the batter is ready to make dhokla.
- Spread some oil to the dish which you are going to use for dhokla. Add Eno into batter and mix well then pour the batter in a dish to steam. Pour the batter only half way through to the dish as it will rise up. Let it steam for 25-30 minutes. Allow dhokla to rest for 10-15 minutes then check if the dhokla cooked properly. To check try to cut using knife. Knife shouldn’t have any batter sticking. Cut dhokla into desired square pieces.
- For the seasoning, heat Oil in a small pot on medium heat. Add Mustard Seeds and allow them to pop. Add Sesame Seeds and allow them to pop (keep a cover handy to the seeds don’t pop at you). Add slit Green Chilies and let them cook for 30 – 40 seconds. Switch off the gas then pour over the top of dhokla. Sprinkle chopped coriander leaves andgrated coconut to garnish and serve with coriander and/or tamarind chutney.
Rasoi .Kitchen 