Dhokla Recipe | Traditional Indian Steamed Snack

Dhokla Recipe – A Traditional Indian Round-Up

By Barnali Dutta | Published: 2014-05-30

This is a great snack when you prefer to eat light. This time, I feel a bit overwhelmed when I find in myself a greater Indian. The recipe is from West India – Rajasthan, cooking style from South – Tamil Nadu, and cooked in a Bengali kitchen of Kolkata – Eastern India. A fine Indian food round-up.

Round-cut dhokla – a light and fluffy Indian steamed snack

Preparation Time: 10 hours | Cook Time: 30 minutes | Total Time: 10 hours 30 minutes

Yield: Serves 3

Ingredients

• Gram flour – 1 cup
• Semolina (suji) – 2 tablespoons
• Sour yogurt – 1/2 cup
• Hot water – 1½ cups
• Lemon – 1
• Sunflower oil – 1/4 cup
• Turmeric – 1 teaspoon
• Ginger & green chili paste – 2 teaspoons
• Salt – 2 teaspoons
• Sugar – 2 teaspoons
• Sodium bicarbonate – 1/2 teaspoon toasted + 1 teaspoon raw
• Fruit salt (ENO) – 1 teaspoon

For Tempering

• Black mustard seeds – 1 teaspoon
• Shredded coconut – 3 teaspoons
• Curry leaves – 5–6
• Green chili – 2–3
• Asafoetida – 1 pinch (diluted in warm water)
• Minced coriander leaves – 2 teaspoons

Instructions

1. Sieve gram flour into a bowl. Add yogurt and mix gradually with lukewarm water to form a smooth semi-thick batter. Add semolina and toasted sodium bicarbonate. Cover and rest for 8–10 hours.
2. After resting, add ginger-chili paste, lemon juice, salt, turmeric, sugar and raw sodium bicarbonate. Mix well. Add remaining water and oil gradually to achieve a semi-liquid consistency.
3. Prepare a double boiler. Grease a flat container with oil. Bring water to a boil, then reduce heat.
4. Add fruit salt to batter, mix quickly, and pour into the greased container. Leave space for rising.
5. Place container in water bath and steam for about 20 minutes.
6. Remove carefully and cut into round or desired shapes.
7. Alternatively, use a microwave idli stand: grease, fill small portions, and cook for about 5 minutes.

Dhokla prepared quickly using an idli stand method

Tempering

1. Heat oil in a pan.
2. Add mustard seeds and allow them to splutter.
3. Add curry leaves, green chilies and asafoetida water.
4. Pour over hot dhokla.
5. Garnish with coconut and coriander leaves.

Tamarind Chutney

1. Mix tamarind juice, water, sugar, red chili powder, lemon juice and salt.
2. Simmer briefly and cool before serving.