Being Gujarati, we had to share a recipe for spongy fluffy dhokla/dhokra. The trick is to leave the batter overnight for an extra tang.
AuthorgooeygraciousmeCategoryGujarati, IndianDifficultyBeginnerMix gram flour, rice flour and yoghurt and leave batter overnight to ferment (this gives the tang).
Next day add oil and salt and mix into the batter.
Pour batter into dhokla tray until 3/4 full and beat with spoon. Add 1 teaspoon of eno to each tray and mix well until fluffy and bubbly.
Add water into dhokla steamer ensuring the tray with holes sits beneath your dhokla tray. Let this boil.
To steam cook dhokla, place tray in cooker and cook for about 15 minutes until it's spongy to touch.
Remove tray from cooker and slide knife or spatula around edges to remove dhokla.
Tip dhokla upside down onto a plate and then sprinkle red chilli powder.
In a small pan heat oil and add mustard seeds. Once they pop, add asafoedita and sesame seeds. Take pan off the heat and mix in green chilli and coriander if required.
In a separate small bowl mix warm water and sugar and pour 2 teaspoons over each dhokla tray.
Add tarka as much as you want over dhokla, cut and serve with a coriander chutney.
Ingredients
Directions
Mix gram flour, rice flour and yoghurt and leave batter overnight to ferment (this gives the tang).
Next day add oil and salt and mix into the batter.
Pour batter into dhokla tray until 3/4 full and beat with spoon. Add 1 teaspoon of eno to each tray and mix well until fluffy and bubbly.
Add water into dhokla steamer ensuring the tray with holes sits beneath your dhokla tray. Let this boil.
To steam cook dhokla, place tray in cooker and cook for about 15 minutes until it's spongy to touch.
Remove tray from cooker and slide knife or spatula around edges to remove dhokla.
Tip dhokla upside down onto a plate and then sprinkle red chilli powder.
In a small pan heat oil and add mustard seeds. Once they pop, add asafoedita and sesame seeds. Take pan off the heat and mix in green chilli and coriander if required.
In a separate small bowl mix warm water and sugar and pour 2 teaspoons over each dhokla tray.
Add tarka as much as you want over dhokla, cut and serve with a coriander chutney.