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.

AuthorgooeygraciousmeCategory, DifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

 2 cups gram flour
 ½ cup rice flour
 3 tbsp yoghurt
 3 tbsp oil
 2 tsp salt
 6 tbsp eno fruit salt
 a pinch of red chilli powder
Garnish (Tarka)
 1 tbsp oil
 2 tbsp mustard seeds
 Pinch of asafoetida (hing)
 1 tsp sesame seeds
 1 green chilli, finely sliced
 1 tbsp warm water
 2 tsp sugar

1

Mix gram flour, rice flour and yoghurt and leave batter overnight to ferment (this gives the tang).

2

Next day add oil and salt and mix into the batter.

3

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.

4

Add water into dhokla steamer ensuring the tray with holes sits beneath your dhokla tray. Let this boil.

5

To steam cook dhokla, place tray in cooker and cook for about 15 minutes until it's spongy to touch.

6

Remove tray from cooker and slide knife or spatula around edges to remove dhokla.

7

Tip dhokla upside down onto a plate and then sprinkle red chilli powder.

8

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.

9

In a separate small bowl mix warm water and sugar and pour 2 teaspoons over each dhokla tray.

10

Add tarka as much as you want over dhokla, cut and serve with a coriander chutney.

Ingredients

 2 cups gram flour
 ½ cup rice flour
 3 tbsp yoghurt
 3 tbsp oil
 2 tsp salt
 6 tbsp eno fruit salt
 a pinch of red chilli powder
Garnish (Tarka)
 1 tbsp oil
 2 tbsp mustard seeds
 Pinch of asafoetida (hing)
 1 tsp sesame seeds
 1 green chilli, finely sliced
 1 tbsp warm water
 2 tsp sugar

Directions

1

Mix gram flour, rice flour and yoghurt and leave batter overnight to ferment (this gives the tang).

2

Next day add oil and salt and mix into the batter.

3

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.

4

Add water into dhokla steamer ensuring the tray with holes sits beneath your dhokla tray. Let this boil.

5

To steam cook dhokla, place tray in cooker and cook for about 15 minutes until it's spongy to touch.

6

Remove tray from cooker and slide knife or spatula around edges to remove dhokla.

7

Tip dhokla upside down onto a plate and then sprinkle red chilli powder.

8

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.

9

In a separate small bowl mix warm water and sugar and pour 2 teaspoons over each dhokla tray.

10

Add tarka as much as you want over dhokla, cut and serve with a coriander chutney.

Dhokla
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