Dhokla is a famous Guajarati (Gujarat, a western state of India)-snack. Dhokla has its various kinds like Khatta dhokla. Matar dhokla, Methi dhokla, Rajma Dhokla etc but here I am sharing its most common yet most popular type which is Khaman Dhokla, native of Gujarat and most popular snack there.
Khaman Dhokla is fluffy, soft, sour sweet sponge cake of only gram flour which is prepared by steam cooking.
Writing about dhokla reminds me of my Inter college Gujarati friend who was allotted with task of preparing these khaman dhokla for whole class at any class celebration be it teachers’ day or class picnic. As she was Guajarati and her mom was expert in cooking the spongiest, fluffiest, and softest dhoklas I had ever eaten. I used to think that it would have been a tough job for both of them to prepare this bulk quantity. But their efforts were worth appreciable in satiating our gorging appetite and especially during the time of class celebration.
Dhoklas have marked their special place in one of the blockbuster Bollywood flicks too, named “3 Idiots” where tricky use of Pudina chutney (usually eaten along with Dhoklas) made us laugh much and there in the marriage of main lead actress, she munches up dhoklas in remembrance of her far apart Guajarati lover.
Though I don’t eat dhoklas because of any such reason J but I like its flavor, sweet salty sour together in the fluffy soft base of steamed gram flour sponge cake. Its tempering, drench seasoning and its side chutneys like of Pudina (Mint) and Tamarind serve as icing on the cake.
Dhokla is yet another dish which requires expertise to get it correct. I had made it several times but I didn’t get them as fluffy and soft as I desired, similar to as of market and sweet marts. But with several efforts of making it at various occasions helped me getting it right with time, very fluffy and soft, similar to sponge. You might be lucky to get it right in first practice also and following this recipe you will surely obtain desired results. But if something lacks in first, go rectifying it in next and that will be better and might be best. Let’s quickly proceed to its recipe to enjoy this flavorful snack (Check out notes before making)
Time Taken- For Preparation- 1hr
For Cooking- 20min
Gram Flour/Besan/Chickpea flour- 1¾cup
Yogurt- ¾ cup
Water- ¾ cup
Baking soda- 1/2 tsp
Turmeric- 1/8 tsp or a pinch
Sugar- 1 tsp
Salt- to taste
Green chilly paste- ½ tsp
Fruit salt (Eno) – 5g (one packet, lime flavor)
Oil- 1 tbsp
Lemon juice- of 1 lemon
Water- 2 tsp
Oil- 1 tsp
Oil- 1 tbsp
Green Chillies- 4 cut in slits
Mustard seeds- 2 tsp
Rye- 2 tsp
Coriander leaves- to garnish
Steps to follow-
- Beat yogurt well.
- Add gram flour in beaten yogurt and put in ½ cup of water. Whisk it well to obtain lump-less batter (of dropping consistency).
- Mix in baking soda and keep it to puff up for 1 hr or more.
- Then mix turmeric, sugar, salt, green chilly paste in the batter.
- Meanwhile Keep your steamer ready or if you are steaming in pressure cooker get it ready filled with enough water to steam for 15-20 min.
- When water starts steaming, immediately mix fruit salt in the batter, sprinkle some on greased plate of steamer.
- Fill the Plate of steamer (or any mould utensil/thali you are using to fit in pressure cooker) half of its depth.
- Put that plate in steamer and steam for 20 min or steam in cooker for 20 min without whistle.
- Now remove from flame, insert a knife in, it should come out clean. It shows Dhoklas are steamed and cooked perfectly without any raw touch.
- Mix all three ingredients under “For drench seasoning” and spread it over steamed Dhokla round.
- Heat oil in a tempering pan and put in all ingredients of tempering. When mustard seeds and rye start popping, temper the dhokla with it.
- Cut this tempered-steamed-dhokla round in square shape.
- Serve garnished with coriander and enjoy with Pudina chutney or tamarind chutney.
I have tried to capture its fluffiness
- Batter should not be too runny or liquidy, it should be of dropping consistency, so be careful in adding water, take right quantity as mentioned.
- Let the batter rest at-least 1 hr after adding baking soda.
- Don’t let the batter rest after adding fruit salt; batter should immediately be plated up for steaming after addition of fruit salt.
- Fruit salt should be fresh and not lying open here and there.
- Use of fruit salt is necessary for extra fluffiness.
- Don’t interrupt steaming during the process to check. Give it proper time to fluff up otherwise in middle it will retract back in fluffing and it would get hard. 20 min are sufficient according to my pressure cooker and steamer.
- Dont use excess amount of baking soda or turmeric, it should be just appropriate otherwise it will turn your dhoklas red.
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