Dhokla is a classic vegetarian dish from Indian state of Gujarat but it’s widely cooked over the country. It is a preferred snack as its very filling. Normally Dhokla is cooked with gram lentils & rice batter, which is usually fermented overnight. Now days even instant dhokla recipes using gram flour are available also.
I have tried many variations but the best I like to cook and the one my family loves is the Dal Dhokla. It’s cooked with rice & lentils batter with a nice mustard & curry leaves tempering . It is a healthy snack as lentils is one of the best sources of proteins and fiber. Best thing, it is Extremely rich in taste!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
20 mins 30 mins 55 mins 3-4 Servings
Rice – 4 table spoons
Bengal gram without skin (chana dal) -2 table spoons
Split black gram without skin (dhuli urad dal) -1 table-spoon
Split yellow/red gram (arhar dal) -1 table-spoon
Split green gram (dhuli moong dal) -1 table-spoon
Turmeric -1/2 teaspoon
Soda bicarbonate -1 tea-spoon
Salt as per taste
Curd as required for grinding
Grated ginger -1 tea-spoon
Green chilies -2
Refined oil -!/4 cup
Mustard seeds -1 teaspoon
Dry red chilies broken -2
asafoetida -2 pinches
- Wash and soak rice in water.
- Wash and soak all the pulses (dal) together for 4 to 6 hours.
- Grind coarsely rice and pulses together with the curd in the blender. Be careful while grinding. It will take very short time in churning. We want granular consistency of the batter and not of very fine consistency.
- Transfer the batter in a deep pot. Cover it with a plate. Leave it to ferment for 14 to 16 hours or overnight
- Second day if water is visible at the surface of the batter then throw the water out carefully by tilting the pot a little. Consistency of the batter should be thick.
- Grind ginger and green chilies on a grinding stone. Add this ground paste; salt and broken curry leaves in the batter and mix well.
- Heat ¼ cup of oil in a bowl. Hold the bowl with the tong with your left hand and add mustard seeds. As they start crackling switch off the gas stove.
- Bring this hot bowl just above the batter pot and add soda bicarbonate in the oil. Addition of soda will create a lot of bubbles in the oil. Allow bubbling of soda to fall directly in the batter. Add this bubbling oil immediately in the batter and mix thoroughly with spatula.
- Grease an Idli stand. Fill the batter up to ¾ of the bowls of the Idli stand.
- Fill enough water in the cooker up to 2” from the bottom of the cooker.
- Put Idli stand in the cooker with the lid without weight on high flame.
- As the steam starts coming out of the vent lower the heat and steam for 20 more minutes.
- Switch off the gas stove. Take out the idli stand from the cooker. If the tooth pick/knife inserted in dhokla comes out clean, it is the indication that dhokla is ready and steamed properly.
- Leave it for 5 minutes to cool slightly. Lift the dhoklas by moving the knife around dhoklas.
- Take out all dhoklas and arrange them in a serving plate.
- Heat 2 table spoons of oil in a tadka (tempering) pan. Add 2 pinches of asafoetida, mustard seeds, broken dry red chilies and curry leaves (12-15). When the special aroma of seasoning starts coming, pour this over all the dhoklas.
Dhoklas are best served with coconut chutney. Garnish by some finely grated fresh coconut and coriander leaves/cilantro.
Note: If you do not have idli stand, then pour the batter in a greased flat bottom container with edges and steam as written above. Bon Apatite!!
Picture courtesy: http://www.yumlicious.in (great pic)