By Suprita Mitter
October 19, 2024
Dhoklas are a Gujarati snack made from gram flour and steamed to perfection. Its fluffy, spongy texture, combined with the tangy, slightly sweet flavour and a tempering of mustard seeds and curry leaves, makes it a savoury treat enjoyed by all. Follow this recipe to get the texture right.
1 cup besan (gram flour) 1 tbsp semolina 1 tsp ginger-green chilli paste 1 tsp turmeric powder 1 tsp lemon juice 1 tsp sugar 1/2 tsp ENO or baking soda 3/4 cup water
1 tbsp oil 1 tsp mustard seeds 1 tsp sesame seeds 8-10 curry leaves 2 green chillies 1/4 cup water 1 tbsp sugar 2 tbsp coriander leaves Salt
In a bowl, mix the besan, semolina (if using), ginger-green chili paste, turmeric powder, lemon juice, sugar, and salt. Gradually add water to form a smooth, lump-free batter. The consistency should be pourable but not too thin.
Just before steaming, add 1/2 teaspoon of ENO fruit salt or baking soda to the batter. Stir gently, and the batter will become airy and rise slightly.
Grease a dhokla plate or shallow steel container with oil. Pour the batter into the plate and spread it evenly.
Steam the batter in a steamer or pressure cooker (without the whistle) for 15-20 minutes over medium heat, or until a toothpick inserted comes out clean.
In a small pan, heat oil. Add mustard seeds, sesame seeds, curry leaves, and slit green chillies. Let them splutter. Add 1/4 cup water and sugar, and bring it to a quick boil.
Once the dhokla is steamed, let it cool for a few minutes. Pour the tempering evenly over the dhokla. Cut the dhokla into squares or diamond shapes. Garnish with chopped coriander leaves.