Dhokla is a Gujarati dish. The pride of Gujarat is @ sumas kitchen Aluva. It can be eaten for breakfast, as a side dish, as a snack or as a main diss for dinner. Gujaratis love a hint of sweetness in their food. This traditional dish also have sugar in it. It takes 3-4 hours to ferment. Otherwise it is a a quick recipe.
Also widely found in Maharashtra. First time I had Dhokla is about eight years back in a train journey from Mumbai. Our co traveller shared dhokla with us. She gave copra chutney along with dhokla. Then a few times we had it from Indian store in USA during our stay. Our son in law likes dhokla and now the whole family. I never thought of preparing it in my kitchen. In the Holy Ramdan month, the self challenge of an evening snack, and that too different types leads me to cook dhokla for my own. Today is the 27th day of Ramdan. Next time sure I can cook this for our children.
Being steamed dhokla is pretty healthy. Everyone likes a platter of dhokla topped with ghee fried mustard mix. Tamarind chutney is the best if you prefer any sauce to dip in.
I gave a slight twist to improvise and served it simply with the ghee fried tempering mix of condiments, spice and herbs.
It’s so delicious and nutritious. Even sweet pickles will go good with dhokla.
Ingredients
Chickpea flour 6 cups, sieved,
Semolina 1 cup,
Yogurt 1 cup, beaten,
Rice starch water 2 cups, ( skipped baking powder)
Water 2-3 cups,
Turmeric powder 1 tsp.,
Sugar 1 tbsp.,
Salt to taste,
Chopped ginger and green chilli 1 tbsp. each,
Coconut oil 2 tbsp.
Preparation
Add all the ingredients except water, in a bowl, mix well, whisk the mix in one direction adding more water. Prepare a semi thick but free flowing water. Allow to ferment foy3-4 hours.
In a steam cooker cook pouring the batter in a greased plate or tray. It takes about 20 minutes to cook. Take it allow to cool for some time, transfer into the serving plate, cut into squares.
For Garnishing
Ingredients
Mustard seeds and cumin seeds 1 tsp. each,
Sesame seeds 2 tsp.,
Chopped ginger 1 tbsp.,
Green chilli 7, silted,
Chopped scallions, coriander leaves 1 tbsp. each,
Curry leaf 3 sprigs,
Dried red chilli bits 1 tbsp.,
Salt to taste,
Sugar 1 tbsp.,
Ghee 2 tbsp.,
Grated coconut 1 cup,
Heat the ghee, drop in mustard and cumin seeds, allow to splutter, add sesame seeds, ginger, green chilli, sugar, salt, red chilli and curry leaves. When done reduce the flame and add quarter cup of water, allow to boil. Take it off the flame and add scallions and coriander leaves. Mix well, top the dhokla with the garnished mix and the fresh coconut mix. Serve fresh with happiness❤️
Also widely found in Maharashtra. First time I had Dhokla is about eight years back in a train journey from Mumbai. Our co traveller shared dhokla with us. She gave copra chutney along with dhokla. Then a few times we had it from Indian store in USA during our stay. Our son in law likes dhokla and now the whole family. I never thought of preparing it in my kitchen. In the Holy Ramdan month, the self challenge of an evening snack, and that too different types leads me to cook dhokla for my own. Today is the 27th day of Ramdan. Next time sure I can cook this for our children.
Being steamed dhokla is pretty healthy. Everyone likes a platter of dhokla topped with ghee fried mustard mix. Tamarind chutney is the best if you prefer any sauce to dip in.
I gave a slight twist to improvise and served it simply with the ghee fried tempering mix of condiments, spice and herbs.
It’s so delicious and nutritious. Even sweet pickles will go good with dhokla.
Ingredients
Chickpea flour 6 cups, sieved,
Semolina 1 cup,
Yogurt 1 cup, beaten,
Rice starch water 2 cups, ( skipped baking powder)
Water 2-3 cups,
Turmeric powder 1 tsp.,
Sugar 1 tbsp.,
Salt to taste,
Chopped ginger and green chilli 1 tbsp. each,
Coconut oil 2 tbsp.
Preparation
Add all the ingredients except water, in a bowl, mix well, whisk the mix in one direction adding more water. Prepare a semi thick but free flowing water. Allow to ferment foy3-4 hours.
In a steam cooker cook pouring the batter in a greased plate or tray. It takes about 20 minutes to cook. Take it allow to cool for some time, transfer into the serving plate, cut into squares.
For Garnishing
Ingredients
Mustard seeds and cumin seeds 1 tsp. each,
Sesame seeds 2 tsp.,
Chopped ginger 1 tbsp.,
Green chilli 7, silted,
Chopped scallions, coriander leaves 1 tbsp. each,
Curry leaf 3 sprigs,
Dried red chilli bits 1 tbsp.,
Salt to taste,
Sugar 1 tbsp.,
Ghee 2 tbsp.,
Grated coconut 1 cup,
Heat the ghee, drop in mustard and cumin seeds, allow to splutter, add sesame seeds, ginger, green chilli, sugar, salt, red chilli and curry leaves. When done reduce the flame and add quarter cup of water, allow to boil. Take it off the flame and add scallions and coriander leaves. Mix well, top the dhokla with the garnished mix and the fresh coconut mix. Serve fresh with happiness❤️
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