Dhokla Recipe

Watch recipe video about Dhokla Recipe: Dhokla | How to Make Soft and Spongy Dhokla | Dhokla Recipe | Gujarati Snacks Recipes

Dhokla is a Gujarati recipe prepared with gram flour. This is delicious and easy to digest and can be enjoyed for breakfast, lunch.

Dhokla is a world-famous vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. It’s a light, spongy, and healthy snack that is steamed and typically served with a delicious tempering of mustard seeds and curry leaves. It is often confused with its cousin, Khaman, but traditional Dhokla is whiter and has a distinct texture from the fermented rice.

• The fermentation process not only makes the Dhokla fluffy but also increases its nutritional value, making it rich in B vitamins.
• A Jain text from 1066 CE mentions ‘Dhukkia’, which is believed to be the earliest mention of this beloved dish.
• While the classic version is savory, sweet versions of Dhokla also exist in some regions.

Dhokla is a cornerstone of Gujarati cuisine and hospitality. It represents the ingenuity of creating something wonderfully light and complex from simple, staple ingredients like rice and lentils. The process of fermentation is central to many traditional Gujarati preparations, and Dhokla is a prime example of this culinary science. It’s a dish that is proudly served to guests as a symbol of a warm welcome.

People love Dhokla for its unique soft, spongy, and porous texture that soaks up the tempering and chutneys beautifully. It has a mildly tangy and savory taste that is very refreshing. Being steamed and not fried, it’s considered a guilt-free, healthy snack that can be enjoyed by people of all ages.

Dhokla is an incredibly versatile dish. It’s eaten as a breakfast item, a light lunch, an afternoon snack with tea, or as an appetizer (‘farsan’) in a larger meal. It’s a staple at parties, picnics, and social gatherings.

Dhokla is almost always served with a side of Kothmir-Marcha ni Chutney (Green Coriander & Chilli Chutney). Sometimes, a sweet tamarind chutney is also served. A cup of hot masala chai (spiced tea) is its perfect beverage companion.

• “Dhokla jeva pocha!” (“As soft as a Dhokla!”) – A common phrase used to describe something very soft.
• “Savaare naashta ma Dhokla mali jaay etle divas sudhri jaay.” (“If you get Dhokla for breakfast, your whole day is made.”)
• “Ghar na Dhokla ni to vaat j alag.” (“Homemade Dhokla is just something else.”)

• What is the difference between Khaman and Dhokla? The primary difference is the ingredients. Traditional Dhokla is made from a fermented batter of rice and chana dal, giving it a whitish color. Khaman is made from gram flour (besan) and is yellow, softer, and more porous.
• Why is my Dhokla not spongy? Sponginess comes from proper fermentation of the batter. If the batter hasn’t fermented long enough or if the leavening agent (like Eno or baking soda) isn’t fresh, the dhokla can become dense.

Recipe of Dhokla (ઢોકળા) [Savory Steamed Rice & Lentil Cake] | જાણો Dhokla (ઢોકળા) [Savory Steamed Rice & Lentil Cake] બનાવવાની પરફેક્ટ રીત

Dhokla

A soft and spongy steamed savory cake made from a fermented batter of rice and chickpeas. It’s a popular and healthy snack, characteristically light and airy, with a mildly tangy and sweet flavor.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: Ghujarati, Indian

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• * For the Batter:
• 1 tbsp rice
• 1/4 Cup chana dal split chickpeas
• 1/4 Cup urad dal split black gram
• 2 tbsp thick sour yogurt
• 1 teaspon ginger-green chili paste
• 1/4 teaspoon turmeric powder
• 1 teaspoon fruit salt Eno or ½ teaspoon baking soda
• Salt to taste
• water
• * For the Tempering:
• oil
• mustard seeds
• sesame seeds
• * A pinch of asafoetida hing
• * 2-3 green chilies slit lengthwise
• * A few curry leaves
• finely chopped coriander leaves
• * 2 tablespoons grated fresh coconut for garnish

Equipment

• Mixing bowls
• Whisk
• Steamer or a large pot with a lid
• Greased steaming tray or cake tin
• Small pan for tempering
• Knife

Method

 

1. * Rinse the rice and dals together and soak them in enough water for at least 4-6 hours.
2. * Drain the water and grind the soaked rice and dal mixture with the sour yogurt to a smooth, thick batter. Add a little water if necessary.
3. * Transfer the batter to a large bowl, cover, and let it ferment in a warm place for 8-10 hours or overnight.
4. * Once fermented, add the ginger-green chili paste, turmeric powder, and salt to the batter and mix well.
5. * Just before steaming, add the fruit salt and 2 teaspoons of water over it. Mix gently until the batter is light and frothy.
6. * Pour the batter immediately into a greased steaming tray.
7. * Steam for 15-20 minutes on medium heat, or until a toothpick inserted into the center comes out clean.
8. * Let the dhokla cool for a few minutes before cutting it into squares.
9. * For the tempering, heat the oil in a small pan. Add the mustard seeds and let them crackle.
10. * Add the sesame seeds, asafoetida, green chilies, and curry leaves. Sauté for a few seconds.
11. * Pour the tempering over the dhokla pieces.
12. * Garnish with chopped coriander and grated coconut.

Notes

The fermentation of the batter is crucial for a soft and spongy dhokla.

Do not overmix the batter after adding the fruit salt, as it will release the trapped air.
 

Ensure the water in the steamer is boiling before placing the dhokla batter for steaming