Dhokla

 

I thank my periyaamma (mom’s elder sister) for teaching me this recipe. She is my 1^st guru for all my north Indian dishes. 

Today I took the help of my mom to cut dhokla into pieces.

This Dhokla is a traditional dish of Gujarat. It’s made of gram flour and steamed and tempered. In the olden days, they use to ferment the batter and instead of ENO fruit salt, they used lemon juice and salt.    

Ingredients:

        For Batter:

1.     Gram flour (besan) -1 Cup

2.     Sugar - 2tsp

3.     Salt to taste

4.     A pinch of turmeric

5.     fruit salt -1 tbsp

6.     oil – 2 tsp

7.     water -3/4 cup

For Tempering

1.     Oil - 1 tbsp

2.     Mustard seeds -1/2 tbsp

3.     Hing (Asafoetida)=1/4 tsp

4.     Green chilli -2

5.     curry leaves – 2 spring

6.     1 Lemon Juice

7.     Sugar- 1 tsp

8.     Water-1/2 cup

 

To make the batter:

1.     In a mixing bowl add

                                   I.  Oil – 2 tsp

                                  II.  A pinch of salt

                                III.  Sugar-2tsp

             And using a whisk, whisk and combine all three items well.

2.     Now sieve and add gram flour, a pinch of turmeric and water to the combined mixture.

3.     Now without taking a hand whisk all the items for 7- to 10 minutes continuously. Till it forms air bubbles and the colour of the batter will slightly change.

4.     The batter consistency should be of a dosa batter consistency.

5.     Then cover and rest the batter for 10 minutes. So, that the air bubbles remain as such.

6.     After 10 minutes, Add ENO fruit salt and whisk evenly in one direction. The moment you start whisking you can see the batter raising up.

7.     Once it raises well stop whisking.

Now the batter for dhokla is ready.

    To Steam dhokla:

1.   In a heavy bottom vessel/ cooker pour water and allow it to boil

2.   Take a cake tin/ any aluminium tin and grease it will oil

3.   Now pour the batter into the greased tin and place it in the vessel/ cooker in which water is boiling

4.   Ensure to place a stand below in order to avoid contact with water and tin.  

5.   Now close the vessel/ cooker with a lid and steam it for 20 minutes on low flame.

6.   After 20 minutes open the lid and using a stick or knife slowly prick the dhokla and take it out. If the stick/ knife comes out clean then dhokla is cooked.

7.   Allow it to cool and using a knife gently scrape the dhokla from the sides and using the upside-down method transfer it to a plate.

Now Dhokla is ready.

For tempering dhokla:

1.     In a bowl add ½ cup water and 1 tsp sugar mix well and keep it aside.

2.     Heat a pan and add oil.

3.     Once the oil is heated add 1/2tbsp mustard seed and allow to splutter.

4.     Now add ¼ tsp of hing and let it pop up.

5.     Then add curry leaves and split green chilly and fried the green chilly till it turns white here and there.

6.     Now add the sugar water and lemon juice give a quick good stir and switch of the stove.  

 Now tempering for dhokla is ready.

To server dhokla:

1.     Cut the dhokla into equal square pieces.

2.     Before taking out the pieces gently pour the tempering evenly all over the dhokla.  

Now Yummy Gujarat dhokla is ready. Server with green chilly for extra spiciness.

Note:

1.     As I used the wider tin for less quantity the dhokla looks little flat.

2.     Without tempering if you eat dhokla taste will be blend.

3.     If you wish to avoid ENO fruit slat due to health reasons, then add 1 lemon juice to the batter mix well and allow it to ferment for 5 -6 hours.

4.     Based on the quality of gram flour quantity of water may vary.

5.     Ensure to stop pouring tempering when the dhokla becomes moist.

6.     After adding sugar water and lemon juice immediately turn of the stove. Because if lemon juice cooks the mixture may turn bitter.