Delicious and Authentic Dhokla Recipe: A Step-by-Step Guide

Dhokla is a popular savory and spongy cake originating from Gujarat, India. Made with gram flour (also called besan), this vegetarian dish is known for its unique texture and flavorful taste.

This blog post will guide you through creating delicious and authentic Dhokla at home. Follow along for a step-by-step recipe with easy-to-understand instructions.

Health Benefits of Dhokla:

1. High in Protein and Fiber:

Made primarily with gram flour (besan), Dhokla is a good source of protein and fiber. Protein promotes satiety, keeping you fuller for longer and aiding in weight management. Fiber helps regulate blood sugar levels and supports a healthy digestive system.

2. Low in Fat and Calories:

Steamed instead of fried, Dhokla is a relatively low-fat and low-calorie option compared to many snacks. This makes it a guilt-free indulgence and a suitable choice for weight watchers.

3. Potential Benefits for Diabetics:

Due to its slow-digesting nature from the fiber content, Dhokla may help regulate blood sugar levels, making it a potentially good snacking option for individuals with diabetes (consult a doctor for personalized dietary advice).

4. Fermentation Process:

The fermentation step in preparing the batter enhances the bioavailability of certain nutrients, making them more readily absorbed by the body.

Ingredients:

• 1 cup gram flour (besan)
• 2 teaspoons semolina
• ½ teaspoon turmeric powder
• ½ teaspoon salt
• 2 teaspoons sugar
• 2 teaspoons cooking oil
• Water (as needed)
• Fruit salt (Eno)
• Mustard seeds
• Asafoetida
• Green chilies
• Lemon juice
• Chopped coriander leaves (optional)
• Curry leaves (optional)

Instructions:

1. Sieve the gram flour:

Begin by sieving the gram flour (besan) to remove any lumps. This ensures a smooth and consistent batter.

2. Combine dry ingredients:

In a mixing bowl, combine the sieved gram flour, semolina, turmeric powder, salt, and sugar.

3. Add oil and mix:

Pour in the cooking oil and mix all the dry ingredients thoroughly until well combined.

4. Gradually add water:

Slowly add water to the mixture, while continuously stirring, to form a smooth batter. The consistency should be slightly thicker than pancake batter.

5. Cover and rest:

Cover the batter and allow it to rest for 15 minutes. This allows the gram flour to absorb the water and develop its characteristic texture.

6. Add fruit salt (Eno):

After 15 minutes, add the fruit salt (Eno) and a little water to activate it. Gently stir the mixture in one direction until it becomes frothy.

7. Prepare the mold:

Grease a baking tray or pan with oil using a brush.

8. Pour the batter:

Pour the prepared batter into the greased tray, ensuring it’s not completely filled as the Dhokla will rise while steaming.

9. Steam the Dhokla:

Boil water in a steamer or deep pan. Place the tray in a steamer or a deep pan with boiling water. Steam the Dhokla for 15-20 minutes, or until a toothpick or knife inserted into the centre comes out clean.

Preparing the Tadka:

1. Heat oil:

In a separate pan, heat the remaining cooking oil.

2. Add mustard seeds

Add mustard seeds to the hot oil and wait for them to splutter

3. Incorporate asafoetida and chilies:

Add asafoetida and chopped green chilies to the pan and saute for a minute.

4. Temper with water and sugar:

Pour in some water and add sugar. Simmer for 2-3 minutes, allowing the sugar to dissolve completely.

5. Add lemon juice:

Once cooked, turn off the heat and stir in lemon juice.

Serving Dhokla:

1. Transfer and cut:

Once cooked, carefully transfer the Dhokla to a plate and cut it into pieces of your desired size.

2. Pour tadka and garnish:

Generously pour the prepared tadka over the Dhokla, ensuring it’s well coated. Garnish with chopped coriander leaves and curry leaves (if using) for an extra touch of flavor.

3. Enjoy!:

Serve hot and enjoy your delicious homemade Dhokla with your family and friends.

Tips:

• Use high-quality gram flour for best results.
• Ensure the batter has a smooth consistency, free of lumps, for a fluffy Dhokla.
• Do not overcook the Dhokla, as it can become hard.
• Adjust the amount of chilies based on your spice preference.