Saturday, 29 June 2013

Dhokla - Gujarati Cuisine


Another favorite dish rather breakfast of mine. It is super easy and super fluffy and everyone at my house loves it. No need to say, it is the most famous Gujarati Dish.


Besan/Chickpea Flour - 1 Cup
Sooji/Rava - 1 Tablespoon
Curd - 1/2 Cup
Eno - 1 Small Pouch or a teaspoon
turmeric - A pinch
Ginger - Green Chilly paste - 1 teaspoon or to taste
Hing/Asafoetida - a pinch
Salt - to taste
Sugar - 1 teaspoon
Green Chillies - 2
Mustard Seeds/Rai - 1/2 teaspoon
Sugar water - 1 Tablespoon of sugar dissolved in a 3/4 cup of water.
Coriander leaves - To garnish


To the curd add turmeric,salt,ginger green chilly paste and mix well. To this add the besan and Sooji and mix well into  a thick  batter consistency. Ensure it has no lumps. Let the batter sit for 15 - 20 minutes

This mixture can be made well in advance and stored in refrigerator.

Just before adding this to the plate for steaming, add the ENO salt and mix thoroughly in one direction and cook immediately.

Take the vessel in which you will be making your Dhokla and grease it lightly with oil. Put the steamer with water in the stove.

Now pour the batter into the greased vessel, put it in the steamer and steam it covered for 15 - 20 minutes.

While the Dhokla is getting done, Lets make the seasoning for this. In a Pan, heat some oil and add the mustard seeds and allow them to splutter.

Then add Green Chillies and Hing/Asafoetida and switch off the stove and add the sugar water.

Demould the Dhokla to a plate and add the seasoning on top of the Dhokla. Cut and Serve.

  • I do not have a Dhokla Stand so I used a vessel which will fit into my Idly Pot. The idea is Take a bigger vessel with water and cook the dhokla in a smaller vessel which sits in the bigger vessel quite tightly.
  • Before adding ENO salt, ensure that the vessel in which you are making Dhokla is Greased and the water in the Bigger pot is boiling. 
  • The sugar water will ensure that the Dhokla is soft and spongy. 


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