Dhokla is a vegetarian dish originated in the North Indian region of Gujarat. It is traditionally eaten for breakfast and usually made out of a fermented batter of rice and chickpea flour. The batter is seasoned with different spices and ingredients like chili, ginger and then steamed in flat round trays till fluffy and spongey. It is then topped with several spices and curry leaves that is tempered in very hot oil and then poured on top of the dhokla. The tempered oil and spices soak into the dhokla cake giving it a really delicious flavor and texture. You have the spongy, soft dhokla and the bit of crunch from all the other ingredients poured on top. It’s really something everyone should try at least once and absolutely addictive. You can’t just walk away after trying 1 piece..trust me!
There are many different ways to make dhokla and all of them are worth trying to make. Some of them are a bit time-consuming and require you to mix all the ingredients and then let the batter ferment for a few hours before you can cook it. It’s not a bad thing to take the time to make it the traditional way, but there are also many new variations to make dhokla in a quicker, and just as delicious way!
The dhokla recipe I’m sharing with you today uses semolina and yogurt in the batter. It take a fraction of the time as a traditional dhokla batter would, and just as delicious and fresh, as any other! And just like it’s traditionally done, the dhokla has all the tempered spices poured on top to add to its already amazing flavor and texture. This is one Indian recipe, I highly recommend you try out yourself! Grab a hot cup of chai, some dhokla slices and enjoy your day even more!
Servings: 1 round tray (9.5 to 10in diameter)
- 1 cup semolina
- 1 Tbsp. fine chickpea flour or (bhesan/gram flour)
- 1 cup sour yogurt
- 1 tsp salt
- 1 Tbsp. oil
- 1/2 tsp turmeric powder
- 1 tsp ginger paste
- 1 Tbsp. grated green chili
- 2 Tbsp. lemon juice
- ½ cup of water + ½ extra for thinning out batter, as needed.
- Some oil for greasing trays
- 2 tsp. of fruit salt or ENO (brand of fruit salt used in many Indian dishes) *use in Step 6.
- 1 cheesecloth or light kitchen towel + 1-2 rubber bands
- ¼ cup of freshly chopped cilantro (for garnish)
- Optional Extra Garnish: (Tempered Masala Spices)
- Take 3 Tbsp. of oil and heat in small pot. When oil is hot, add 1 tsp. mustard seeds, 1 tsp. sesame seeds, 2 Tbsp. chopped cilantro, 1 green chili cut into long, thin slices, 5 to 8 curry and cover quickly to avoid oil from spluttering out. Heat for 15-20 seconds then pour this mix directly over cooked, cooled, and sliced dokra before removing from tray to serve.
- In a large mixing bowl, add all dry ingredients and mix with whisk or spoon.
- Add in all wet ingredients, ginger, chili, salt and combine fully till no lumps.
- Set aside for 30 mins.
- Put large pan on stove with about 1 to 1.5 inches of water and a wire rack for steaming. (The water should be right below the top of the wire rack.) OR in Pressure Cooker with Lid.
- After 30 mins, the semolina would have soaked up the liquid, add 1/4 to 1/2 cup water to thin the batter.
- Add the fruit salt or ENO, mix till dough begins to become a bit bubbly and rise and then pour even portions of batter into greased tray/bowl.
- If you do not have a pressure cooker, Cover the lid of the steaming pot by placing the lid on top of a flat kitchen towel or cheesecloth and then pulling up each corner of the towel to the top and fastening around the center pull with a rubber band. This will ensure that steam droplets do not fall onto the cooking dhokla. batter and make water bubbles on top layer. The towel will absorb the extra steam that rises and allow dhokla to cook cleanly.
- Steam each tray separately for 15 mins.
- Remove from heat and with cooking tongs/forceps remove the tray of dhokla and allow to cool completely on trivets or cool work area.
- Repeat Step 8 and 9.
- Once cooled, release gently from tray by running a knife around the circumference of the tray, then cut into diamond shapes by cutting through the dhokla diagonally from left to right, then turning tray around and cutting on bias from left to right.
- Make your Tempered Masala Spice (instructions above) on stove and pour directly on top of each dokra tray carefully. Garnish with extra fresh chopped cilantro before removing slices from tray.
- Serve at room temperature.
Spiced Used in this Recipe:
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