Instant Dhokala

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Instant Dhokla is a steamed dish made by besan (gram flour) and essential part of Guajarati cuisine. And has always been hit as anytime snack.




Ingredients –

Besan (Gram Flour) -100gm
Suji/Rawa (Semolina) -2tbsp
Curd -1 cup
Lemon Juice-1tsp
Sugar -1 1/2tsp
Salt-as per taste
Ginger-green chili paste-2tsp
Fruit Salt (Eno) – 1tsp
Oil-1tsp
Haldi-1/2tsp
Water for batter

For Tempering –

Curry leaves -10-12
Green chilly split -3
Hing-1/2tsp
Rai Black-1tsp
Sugar-2tsp
Water-2-3tsp
Coriander leaves chopped-1tsp (For garnish)
Grated coconut (optional)-1tsp (For garnish)
Oil-2tsp

Preparing Dhokla Batter–

1- Sieve Besan in a large bowl, add sooji and dahi to it. Mix it well.
2- Add haldi powder, salt, ginger-chili paste, sugar, oil, lemon juice and mix well.
3- Add water in small portions making sure no lumps are formed. Beat the batter well to get the fluffy dhokla.
4- Batter should be of pouring consistency.
5- Lastly, add the fruit salt and 1tsp water; mix the water quickly for 4-5 minutes.

Steaming Dhokla –

1- Take a large topiya or kadhai, add 1glass of water to it.Put a bowl or stand into it.
2- Water should not completely cover the bowl/stand.
3- Pour the dhokla batter into a greased deep bowl/cake tin/plate (in which you want the dhokla to get set).
4- Put the dhokla batter in the topiya/kadhai for steaming. Cover it completely.
5- Cook it on low-medium flame for approx. 20 min.
6- After 20 min, check it with the help of knife/fork. If the batter sticks to it; needs more steaming. If the knife/fork is clean, means our dhokla is done.
7- Let it cool, then take it out on a plate.

Preparing Tempering –

1- Take a tadka pan and heat oil.
2- Add all the tempering except sugar and water.
3- When rai is done, add sugar and water. Let it boil for 5 minutes.
4- Switch off the flame. Pour this tempering on dhokla spreading evenly.
5- Garnish with coriander leaves and grated coconut.
Delicious Dhokla is ready ðŸ˜Š 
Location: Delhi, India

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