dhokla recipe

About Dhokla recipe

Dhokla is a vegetarian culinary dish that is found mainly in the Indian state of Gujarat and Maharashtra. It is made with a fermented batter derived from rice and split Urad dal. Dhokla is often eaten for breakfast, because the main course, as an entremets, or as a snack.

What is Dhokla Recipe?

Dhokla is a steamed savoury cake made with a fermented batter of lentils and rice. The batter is steamed and then topped with a tempering made of spices and curry leaves. It is garnished with coconut, sesame seeds and coriander leaves.

  • Cooking Time: 40 mins
  • Preparation:25 mins.

Ingredients for Dhokla Recipe

  • 1 cup – Channa dal
  • ½ cup – Rice
  • ¼ cup – Urad dal
  • 1 cup – Water
  • I tbsp – Ginger peeled and grated
  • 1-2 – Green chillies
  • ½ tsp – Cumin seeds
  • 1 tsp – Salt
  • ¼ cup – Vegetable oil
  • ¼ tsp – Soda bicarbonate
  • 4 tbsp – Oil
  • 1tbsp – Mustard seeds
  • 3-4 – Green chillies slit
  • A few fresh coriander sprigs

Method for Dhokla Recipe

  • Wash the channa dal, rice and urad dal in several changes of water till clean. Soak them in fresh water for 7 hours or overnight. Drain the water.
  • Blend the soaked dals and rice till coarse. Now gradually add the water during a gentle stream until you’ve got a smooth and airy batter.
  • Empty the batter into a bowl, cover loosely and confine a warm place overnight or for about 12-14 hours till the batter is filled with tiny bubbles.
  • Combine ginger, chillies, cumin seed and salt and add to the batter but do not mix.
  • To prepare the dhokla for steaming select a large microwave-proof container, large enough to accommodate another microwave-proof square/rectangle container that measures approximately 8 inches.
  • In the larger container pour ¾ litre of water and bring the water to boil on microwave mode.
  • Take out ¼ cup of the boiling water and add the oil into it. Bring to a boil using the jet mode for 4 minutes. Immediately stir the soda bicarbonate into the mixture and pour it into the dhokla batter. Stir it in quickly.
  • Pour the batter into the smaller container till it measures 12 and places it into the boiling water.
  • Cover the large container with a lid. Leaving it slightly open for 8-10 minutes at 650W or until the knife when inserted into the dhokla, come out clean. Take the smaller container outlet the dhokla cool for 15-20 minutes.
  • Let it be covered for the first 5-10 minutes then cool it uncovered for the rest of the time. Repeat an equivalent procedure to spend the remaining batter. Cut the dhoklas after they have cooled down.
  • In another pan, combine the oil, mustard seeds and green chillies. Temper using the crisp mode for 2 minutes 30 seconds.
  • Pour the tempering over the dhokla and garnish with fresh coriander sprigs.

Maharashtrian Dhokla

Recipe by onetea1Course: SnacksDifficulty: Medium
Servings

4

servings
Prep time

25

minutes
Cooking time

40

minutes
Calories

300

kcal
Soak time

7 Hrs

Total time

1

hour 

5

minutes

Dhokla is often eaten for breakfast, because the main course, as an entremets, or as a snack.

Ingredients

  • 1 cup – Channa dal

  • ½ cup – Rice

  • ¼ cup – Urad dal

  • 1 cup – Water

  • 1 tbsp – Ginger peeled and grated

  • 1-2 – Green chillies

  • ½ tsp – Cumin seeds

  • 1 tsp – Salt

  • ¼ cup – Vegetable oil

  • ¼ tsp – Soda bicarbonate

  • 4 tbsp – Oil

  • 1 tbsp – Mustard seeds

  • 3-4 – Green chillies slit

  • A few fresh coriander sprigs

Directions

  • Wash the channa dal, rice and urad dal in several changes of water till clean. Soak them in fresh water for 7 hours or overnight. Drain the water.
  • Blend the soaked dals and rice till coarse. Now gradually add the water during a gentle stream until you’ve got a smooth and airy batter.
  • Empty the batter into a bowl, cover loosely and confine a warm place overnight or for about 12-14 hours till the batter is filled with tiny bubbles.
  • Combine ginger, chillies, cumin seed and salt and add to the batter but do not mix.
  • To prepare the dhokla for steaming select a large microwave-proof container, large enough to accommodate another microwave-proof square/rectangle container that measures approximately 8 inches.
  • In the larger container pour ¾ litre of water and bring the water to boil on microwave mode.
  • Take out ¼ cup of the boiling water and add the oil into it. Bring to a boil using the jet mode for 4 minutes. Immediately stir the soda bicarbonate into the mixture and pour it into the dhokla batter. Stir it in quickly.
  • Pour the batter into the smaller container till it measures 12 and places it into the boiling water.
  • Cover the large container with a lid. Leaving it slightly open for 8-10 minutes at 650W or until the knife when inserted into the dhokla, come out clean. Take the smaller container outlet the dhokla cool for 15-20 minutes.
  • Let it be covered for the first 5-10 minutes then cool it uncovered for the rest of the time. Repeat an equivalent procedure to spend the remaining batter. Cut the dhoklas after they have cooled down.
  • In another pan, combine the oil, mustard seeds and green chillies. Temper using the crisp mode for 2 minutes 30 seconds.
  • Pour the tempering over the dhokla and garnish with fresh coriander sprigs.

Notes

  • To make it more nutritious add moong chilka dal instead of urad dal.

What is the difference between dhokla and khaman?

Khaman is popularly referred to as khaman dhokla but in actuality, a dhokla is made differently than khaman.

Dhokla is made with a ground, fermented batter of rice and lentils like chana dal or urad dal. You can check my recipe for an authentic Dhokla made with rice and chana dal.

While khaman is made instantly with gram flour. Khaman batter is not fermented unlike a dhokla batter.

In the taste department, fermentation gives dhokla a really complex flavorsome taste, but a khaman also tastes equally great.

The colour of dhokla can range from cream to light yellow or yellow but a khaman always has a bright yellow colour.

Nutritional Facts:

Amount per Serving: Calories : 270 Kcl / Fat: 12 g / Sodium: 536 mg / Potssium: 338 mg / Fiber: 5 g / Protein: 9 g / Calcium: 18 mg.

Realted Recipe: Basmati Rice Pulao Recipe | How to Make Easy Pulao

Follow us on: One Team Tv

Please write down your valuable comment. We most welcome your encouraging feedback.

onetea1

By onetea1

Leave a Reply

Your email address will not be published. Required fields are marked *