Dhokla, a soft and spongy snack from Gujarat, is a favorite across India for its unique taste and texture. The best part? You can make it instantly without the need for hours of fermentation. Perfect for breakfast, tea-time, or even as a party snack, here’s how you can whip up instant dhokla in just 30 minutes using these six simple steps.
Ingredients You’ll Need:
1 cup besan (gram flour)
1/2 cup semolina (optional, for added fluffiness)
1/2 cup yogurt (curd)
1/2 cup water (adjust for batter consistency)
1 tsp ginger-green chili paste
1 tsp sugar
1/2 tsp turmeric powder
1 tsp lemon juice
1 tsp Eno fruit salt (or baking soda)
Salt to taste
For Tempering:
2 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
2 green chilies (slit)
5-6 curry leaves
A pinch of asafoetida (hing)
For Garnish:
Fresh coriander leaves (chopped)
Grated coconut (optional)
Step 1: Prepare the Batter
In a mixing bowl, combine besan, semolina, yogurt, water, sugar, turmeric powder, salt, and ginger-green chili paste. Mix well to form a lump-free batter. Let it rest for 10 minutes.
Step 2: Add the Rising Agent
Once the batter is ready, add lemon juice and Eno fruit salt. Mix gently but quickly. The batter will become frothy. Ensure you immediately transfer this batter to the steaming container to retain its fluffiness.
Step 3: Steam the Dhokla
Grease a steaming tray or plate with oil and pour the batter into it. Place the tray in a preheated steamer or pressure cooker without a whistle. Steam the dhokla for 15 minutes on medium heat. To check if it’s done, insert a toothpick; it should come out clean.
Step 4: Prepare the Tempering
In a small pan, heat oil and add mustard seeds. Once they splutter, add sesame seeds, curry leaves, slit green chilies, and a pinch of asafoetida. Cook for 30 seconds.
Step 5: Add Tempering and Cut
Once the dhokla is steamed, remove it from the steamer and let it cool for 5 minutes. Pour the prepared tempering evenly over the dhokla. Use a knife to cut it into square or diamond-shaped pieces.
Step 6: Garnish and Serve
Garnish the dhokla with freshly chopped coriander leaves and grated coconut. Serve warm with green chutney or sweet tamarind chutney.
Pro Tips for Perfect Dhokla:
Avoid over-mixing the batter after adding Eno; it can deflate the air bubbles.
Use freshly opened Eno or baking soda for best results.
Adjust the water in the batter for the right consistency; it should be pourable but not runny.
Making instant dhokla is that easy! Enjoy this light, spongy, and tangy snack with your family and friends. It’s sure to be a hit during winter tea-time sessions.