Dhokla is a very popular Gujarati snack. It uses almost no oil, it’s nutritious and it’s easy to make.
|Preparation Time:||50 minutes|
|Besan (chickpea flour)||1 cup|
|Fine Suji (Semolina)||1/4 cup|
|Baking Soda||1/2 tsp|
|Cream of Tarter||1/2 tsp|
|Vegetable Oil||1 tsp|
|Mustard Seeds||1/2 tsp|
|Lime Juice||1/4 cup|
|Fresh Coriander Leaves||1/4 tsp|
- Sift besan in a large bowl. This is to get rid of all the lumps.
- Add suji, salt, sugar and cream of tarter.
- Add yogurt and 1/2 cup water to the bowl. Whisk the mixture for a few minutes and make it silky smooth. It will also become a little light. Wait for 10 minutes. Whisk it again.
- Add about one inch of water in a large sauce pan and boil it.
- Grease dhokla container. Keep aside.
- Add baking soda to the besan mixture and fold it in. Do not whisk too much. Besan mixture will rise.
- Pour besan mixture into the greased dhokla pan. Steam dhokla mixture in boiling water for 15 minutes. Turn off the heat.
- Take out the dhokla container and let it cool. Besan mixture would have puffed up.
- Cut the dhokla. Keep aside.
- Add oil in a frying pan. Add mustard seeds and wait till they crackle.
- Slit green chillies lengthwise and add them to the oil. Fry for a couple of minutes. Add kari leaves and fry for a minute.
- Add 3/4 cup of water and lime juice to the oil. Turn off the heat.
- Pour oil mixture on dhokla. Let it sit for 15 minutes. All the water will be soaked by dhokla.
- Carefully remove dhokla from the pan using a spatula. Garnish with coriander leaves and serve.
- Dhokla is normally served cold.
- You may also serve it with Green Chutney.
- For best results use sour yogurt.