RCI-SN.003.0107.001
Dhokla
Dhokla is a Gujarati snack that is made with black gram. It is not to be confused with Khaman, a variant made from Besan (Chickpea flour). It is eaten as a side dish with the main meal and is usually tangy and slightly sweet in taste.
Prep20 min
Cook50 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- of black gram skinless (urad dal)1/4 cup
- of yogurt1/4 cup
- 1 1/2 cup
- 1 unit
- one-inch piece ginger1 unit
- 4 unit
- of soda bi-carbonate (baking soda)1/2 tsp
- 1 tbsp
- 2 tbsp
- of coriander leaves2 tbsp
Method
1
Combine besan, turmeric powder, ginger paste, and green chile paste in a large mixing bowl, stirring well to distribute the spices evenly.
2
Add sour yoghurt, sugar, and lime juice to the besan mixture, whisking until smooth and lump-free. The batter should have a thick, pourable consistency.
3
Season the batter with salt to taste and mix thoroughly to incorporate all ingredients.
4
Let the batter rest for 5 minutes at room temperature to allow the besan to absorb moisture.
5 minutes
5
Just before steaming, add baking soda to the batter and fold gently with a spatula until the mixture becomes light and airy with small air bubbles throughout.
6
Pour the batter into a greased 8-inch square or round steaming vessel, filling it three-quarters full to allow room for the dhokla to rise.
7
Heat water in a steamer pot and bring to a rolling boil. Place the vessel on the steamer stand, cover with a lid, and steam for 12-15 minutes until a toothpick inserted in the center comes out clean.
14 minutes
8
Remove the dhokla from the steamer and let it cool for 2-3 minutes before turning it out onto a cutting board.
9
Cut the cooled dhokla into 1-inch cubes or diamond shapes using a sharp knife. Serve warm or at room temperature with green chutney or tamarind chutney on the side.