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Dhokla is a soft and spongy Gujarati delight often savoured for breakfast or complemented with tea in the evening. Boasting earthy and tangy flavours, it is a fulfilling dish that you can savour guilt-free. Prepared by steaming the batter and tempering in the end, the dish is restricted to the regional platters but is now cherished by people across India, and Indians living in different countries.
Video Credit: Chef Kunal Kapur/ YouTube
Most people know that dhokla has one variety - khaman dhokla, but the dish can be prepared with different bases. This is where you need Usha’s steam oven with more than 30 preset menus. If you like experimenting, this appliance will help furnish your culinary skills with minimal effort.
Rava Dhokla
If you don’t want to spend hours fermenting the batter for dosa, opt for the instant recipe with rava. Mix semolina, eno, curd, and some water into a smooth blend. The texture should be grainy and the consistency should be thick but runny. Steam the batter in the oven until a toothpick comes out clean and temper it with mustard seeds and curry leaves.
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Beetroot Dhokla
There are a few weeks before beetroot will disappear from the Indian farmer’s market. You can use its slivers and puree to prepare pink dhokla. Pour the paste into the batter of classic khaman dhokla and steam it until cooked to perfection. It boasts a pillowy texture and can be tempered with green chillies, mustard seeds, curry leaves, and a pinch of hing.
Multigrain Dhokla
Instead of using besan, you can prepare the base using jowar, rice, ragi, and millet flour of your choice. Not only will it make the recipe more nutritious, but will also allow you to experiment with ingredients to create a new snack that will sure impress your guests and loved ones. However, make sure to steam it without drying it out.
White Dhokla
Khatta or white dhokla is prepared using urad dal and rice batter, quite similar to dosa and idli spread. This one is also fermented which is why the snack tastes a bit sour. You can temper the batter before sliding the dish inside Usha’s steam oven. It will enhance the flavours of the dish, not to mention your entire house will smell like rustic mustard seeds and curry leaves.
Corn Dhokla
Have you tried making corn dhokla? It is a unique twist to the traditional recipe. You combine besan, corn paste, a few spices, like cumin powder and red chilli powder, and salt. This blend will be slightly thick; hence, don’t forget to adjust the consistency using water. When you steam it, the dhoklas will be soft, sweet, and creamy. Therefore, pairing them with chilli sauce or homemade dhaniya chutney will be a good idea.
Moong Dal Dhokla
For protein-rich indulgence, replace besan with soaked moong dal. Blend it into a smooth paste and season it with salt and pepper. This mixture will yield slightly firm but soft dhoklas which you should temper to add sponginess. Mustard seeds, lemon juice, green chillies, and water can be cooked together to prepare the tempering.
