INSTANT DHOKLA
Instant Dhokla is a quick and easy variation of the traditional Gujarati steamed snack.Healthy, delicious and super soft, this dish comes together within 25 minutes.
Ingredients
FOR THE DHOKLA BATTER
- 1 cup chickpea flour
- 1 cup fine semolina
- 1 to 2 green chillis minced
- 1 tsp ginger paste
- ½ tsp garlic paste optional
- ¼ tsp carom seeds
- ¼ tsp asafoetida
- ¼ tsp turmeric powder
- 1-1¼ tsp salt
- 1 tsp sugar
- 1 cup sour plain yogurt
- 1-1¼ cup warm water
- 1 tbsp lemon juice
- 2 tsp Eno fruit salt
- 2 tbsps oil
- ¼ to ½ tsp red chilli powder
FOR TEMPERING| VAGHAR
- 2 tbsp oil
- 2 tsp sesame seeds
- 1 tsp mustard seeds
- ⅛ tsp asafoetida
- 10 curry leaves
- 2 tbsp fresh coriander finely chopped
- 1-2 finely chopped chilli
- extra oil for greasing
FOR SUGAR WATER
- ½ water
- 1-2 tbsp sugar
- pinch salt
- 1 tsp lemon juice
Instructions
PREPARATION AND STEAMING OF THE DHOKLA BATTER
- Mix all the ingredients for the dhokla except the red chilli powder and eno. Mix it very well till there are no lumps left.
- Allow the batter to rest for 10 minutes.
- Put some water to boil in a dhokla steamer or a wide pan. If you are using a wide pan, fill it with water quarter of the way. Put a small steel bowl or ring in it. This will act as a stand for your plate and keep the water out of the dhokla mixture.
- Grease two 8 inch steel plates with a rim or one 12 inch plate.
- Put it in the pan while the water gets hot. This helps to warm the plate and at the same time you have checked whether the plate will fit in the pan or not.
- If you are using 2 plates, divide the batter into two.
- When the water is boiling, add 1 tsp eno to one part of the batter. Whip the mixture gently. It should become fluffy. Stop mixing as soon as the mixture is fluffly.
- Add the mixture to the warm plate in the pan. Sprinkle half of the red chilli powder all over it.
- Cover the pan and steam the dokhla batter for 10 minutes.
- When the first tray gets done, remove it from the pan. Add more water if required.
- Repeat the steps for steaming.
PREPARATION OF THE TEMPERING OR VAGHAR
- To prepare the tempering, heat the oil in a small pan.
- Add the mustard, sesame seeds, asafoetida, curry leaves, coriander and chillis. Stir fry for 30 seconds or so and switch off the heat.
- Spread the tempered mixture over both the plates of dokhras.
- Let the dhokla cool down for 5 to 10 minutes before you cut them into squares.
- Serve with fresh coriander chutney or with garlic chutney.
IF YOU WANT TO ADD THE SUGAR WATER
- After you have stir fried the tempering ingredients for 30 seconds or so, carefully add the water.
- Also add the sugar, pinch of salt and lemon juice.
- Bring the water mixture to a boil. This will help to melt the sugar.
- Pour the tempered sugar water over the steamed dhokla.
SERVING
- Allow the dhokla to cool down a bit before cutting them into peices.
- A day old dhokla can be stir fried with the tempering and serving.
- Prepare the tempering as mentioned above. Add pieces of dhokla. Stir fry till they become hot. Serve.
Notes
- If the dhoklas become cold, warm them up in a microwave oven or steam them again for 5 minutes.
- Can use just chickpea flour instead of semolina. That's the slight change I have made.
- If you want to serve dhoklas later, cut them into squares or diamond shape. Heat oil and add all the tempering (vaghar) ingredients. Then add the dhokra pieces. Stir fry till they become hot. Serve. This is how it is usually served if we prepare dhokla as a part of a thali meal.
- Don't make the batter too thin. The dhoklas will become soggy and flat.
- Don't mix the batter too much after adding the Eno. Mix till it becomes fluffy.