How to make dhokla at home Recipie
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May 09, 2023
Dhokla is a popular Gujarati snack this is light, fluffy, and delicious. It is crafted from a fermented batter of chickpea flour and is normally served with green chutney or tamarind chutney. Dhokla is a exquisite snack for any time of the day and can be without difficulty made at home. In this newsletter, we are able to undergo a step-via-step recipe for making dhokla at domestic.
Ingredients:
1 cup of chickpea flour (besan)
half of cup of yogurt (dahi)
1/2 cup of water
1 tsp of ginger paste (adrak)
1 tsp of inexperienced chili paste (hari mirch)
1 tsp of salt (namak)
1 tsp of sugar (chini)
1 tsp of fruit salt (eno)
2 tbsp of oil
1 tbsp of mustard seeds (rai)
half tbsp of sesame seeds (til)
1/2 tbsp of cumin seeds (jeera)
1/2 tbsp of asafoetida (hing)
2-3 tbsp of chopped coriander leaves (dhania patta)
Grated coconut for garnishing (optional)
Instructions:
Prepare the Batter:
In a massive blending bowl, add 1 cup of chickpea flour, half cup of yogurt, and half of cup of water. Mix nicely to form a easy batter with none lumps. Ensure that the batter is of pouring consistency.
Add Flavorings:
To the batter, add 1 tsp of ginger paste, 1 tsp of green chili paste, 1 tsp of salt, and 1 tsp of sugar. Mix well to mix all of the elements. Keep the batter aside for 10-15 minutes to permit it to ferment.
Prepare the Steamer:
Take a deep dish or a round cake tin that fits into your steamer. Grease it well with oil or cooking spray to prevent sticking. Fill the steamer with water and permit it come to a boil.
Add Fruit Salt:
Just earlier than steaming, add 1 tsp of fruit salt (eno) to the batter. Mix properly to comprise the fruit salt into the batter. The batter becomes frothy and mild.
Steam the Dhokla:
Pour the batter into the greased dish and region it in the steamer. Cover the steamer with a lid and allow the dhokla steam for 15-20 minutes on medium warmness. To check if the dhokla is cooked, insert a toothpick or a knife into the center of the dhokla. If it comes out easy, the dhokla is cooked.
Prepare the Tadka:
In a small pan, heat 2 tbsp of oil. Add 1 tbsp of mustard seeds, half tbsp of sesame seeds, 1/2 tbsp of cumin seeds, and half tbsp of asafoetida. Let the mustard seeds crackle and the sesame seeds turn golden brown. Turn off the heat.
Cut the Dhokla:
Once the dhokla is cooked, get rid of it from the steamer and permit it cool for a couple of minutes. Using a sharp knife, reduce the dhokla into pieces of your desired shape and length.
Add Tadka and Garnish:
Pour the tadka over the reduce dhokla pieces. Garnish with chopped coriander leaves and grated coconut (non-compulsory).
Serve:
Serve the dhokla warm with inexperienced chutney or tamarind chutney
