This dhokla is very light and spongy. It is also very soft to eat. You do not need any yoghurt to make this version. This recipe is perfect for people who are just learning to cook. It uses basic things that you already have in your kitchen. It is a very healthy snack because you steam it instead of frying it. It tastes fresh every single time you make it.
Dhokla is a very famous and popular snack from Gujarat. Most traditional recipes use yoghurt to give the dish a sour taste. This version uses fresh lemon juice instead. It is a very simple change to make. The dhokla still comes out very soft and airy. It is a great option if you want to avoid dairy products. It is also a very light dish that does not feel heavy on the stomach.
The process is very easy to follow for a beginner. You mix the chickpea flour with water and a few basic spices. You add a little sugar to get a nice balance of sweet and salty. The most important part is adding the fruit salt at the very end. This makes the batter grow and become very bubbly. You steam it for just a few minutes until it is fully cooked through.
Finally, you pour sweet and spicy water over the top. This step is very important. It keeps the dhokla moist and full of flavour. It is perfect for serving with your evening tea. It is also quite easy to clean up the kitchen after you are done. This is a
Read MoreGet a large mixing bowl. Put a fine sieve over the bowl. Pour the gram flour through the sieve. This helps remove all the small lumps. It makes the batter much smoother.
Add the water and the sugar to the bowl of flour. Add the oil and a bit of salt as well. Put in a very tiny pinch of turmeric powder. Do not use too much turmeric.
Stir the mix with a whisk or a spoon. Make sure there are no dry bits of flour left. The batter should look very smooth. It should be a pale yellow colour.
Add the fresh lemon juice to the mix. Whisk it again for about two minutes. This helps get air into the batter. Let the batter sit and rest for ten minutes.
Take a small round tin or a flat cake pan. Put a few drops of oil inside the tin. Spread the oil all over the bottom and the sides. This stops the dhokla from sticking.
Prepare your steaming pot or a large kadai. Put about two inches of water in the bottom. Turn on the heat. Let the water come to a boil.
Now add the fruit salt to your batter. Stir it very quickly in only one direction. The batter will grow and become very foamy and white.
Pour the foamy batter into your greased tin right away. Do not wait. Put the tin inside the hot steamer immediately.
Put the lid on the steamer. Let it cook for 15 to 20 minutes on a medium flame. Do not open the lid while it is steaming.
Check the center with a toothpick or a knife. If it comes out clean, the dhokla is ready. Take the tin out carefully. Let it cool for five minutes.
Now make the topping. Heat oil in a small pan. Add mustard seeds and let them pop. Add the sliced chillies and curry leaves.
Pour in the water and sugar. Let the liquid boil for one minute. Cut the dhokla into small squares. Pour the hot water mix over the cold dhokla so it soaks in.
Yes, you can. Use half a teaspoon of soda. Add an extra half teaspoon of lemon juice to help it react.
Your fruit salt might be old. Also, you must put the batter in the steamer immediately after stirring in the Eno.
This happens if you use too much turmeric. The turmeric reacts with the fruit salt and changes colour.
You can keep them in an airtight box in the fridge. It will stay fresh for up to two days.
It is best to steam it again for two minutes. This makes it soft and moist again.
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