Authentic Gujarati Dhokla Recipe
Dhokla is a quintessential dish from Gujarat, known for its soft, spongy texture and tangy-sweet flavor. This savory steamed cake is a favorite breakfast or snack item, loved for its lightness and versatility. Here’s a detailed guide to making traditional Gujarati dhokla at home, perfect for your next meal or celebration.
Ingredients
For Dhokla Batter
- Gram flour (besan): 1 cup
- Semolina (rava): 2 tablespoons
- Yogurt (dahi): 1/2 cup
- Water: 1/2 cup (adjust as needed)
- Turmeric powder: 1/4 teaspoon
- Ginger-green chili paste: 1 teaspoon
- Sugar: 1 tablespoon
- Salt: To taste
- Eno fruit salt: 1 teaspoon (or baking soda as an alternative)
For Tempering
- Oil: 2 tablespoons
- Mustard seeds (rai): 1 teaspoon
- Curry leaves: 8-10
- Green chilies: 2, slit lengthwise
- Sesame seeds (til): 1 teaspoon
- Asafoetida (hing): A pinch
- Water: 1/4 cup
- Sugar: 1 teaspoon
For Garnish
- Fresh coriander leaves: Finely chopped
- Grated coconut: 2 tablespoons (optional)
Preparation Steps
Making the Batter
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Combine Ingredients:
- In a mixing bowl, combine gram flour, semolina, yogurt, turmeric powder, ginger-green chili paste, sugar, and salt.
- Gradually add water to form a smooth, lump-free batter.
- Let the batter rest for 15-20 minutes for proper fermentation.
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Activate the Batter:
- Just before steaming, add eno fruit salt to the batter and mix gently. The batter will froth and double in size. Do not overmix.
Steaming the Dhokla
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Prepare the Steamer:
- Add water to a steamer and bring it to a boil.
- Grease a round or square tin with oil to prevent sticking.
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Pour and Steam:
- Pour the batter into the greased tin and place it in the steamer.
- Cover with a lid and steam for 15-20 minutes on medium heat, or until a toothpick inserted comes out clean.
- Remove the tin and let it cool slightly before cutting the dhokla into squares or diamonds.
Preparing the Tempering
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Heat the Oil:
- In a small pan, heat oil and add mustard seeds. Let them splutter.
- Add curry leaves, green chilies, sesame seeds, and asafoetida. Sauté for a few seconds.
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Add Sweet Water:
- Mix 1/4 cup water with sugar and add it to the tempering. Let it simmer for a minute.
- Pour this tempering evenly over the steamed dhokla.
Serving Suggestions
- Garnish the dhokla with fresh coriander leaves and grated coconut for an authentic Gujarati touch.
- Serve warm with green chutney or tamarind chutney.
- Pair with a cup of masala chai for a wholesome snack.
Tips for Best Results
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Consistency of Batter:
- Ensure the batter is smooth and of medium consistency. Too thick or thin batter will affect the texture of the dhokla.
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Fermentation:
- Allow the batter to rest for proper fermentation, as this enhances the flavor.
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Steaming:
- Avoid opening the lid frequently while steaming to maintain consistent heat.
- Test doneness with a toothpick before removing the dhokla from the steamer.
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Tempering:
- Pour the tempering evenly to ensure each piece absorbs the flavors.
Nutritional Value (Approximate per Serving)
- Calories: 150
- Carbohydrates: 20g
- Protein: 5g
- Fat: 4g
- Fiber: 2g
Variations
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Khaman Dhokla:
- Use a slightly thinner batter and more sugar for a sweeter, softer version.
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Rava Dhokla:
- Replace gram flour with semolina for a different texture and taste.
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Multigrain Dhokla:
- Mix besan with other flours like rice flour or millet flour for added nutrition.
Cultural Significance
Dhokla is more than just a dish; it’s a symbol of Gujarat’s culinary heritage. Traditionally prepared for festive occasions and family gatherings, dhokla reflects the region’s love for wholesome, flavorful food. Its versatility makes it suitable for any time of the day, from breakfast to evening snacks.
Conclusion
Making Gujarati dhokla at home is a rewarding experience, combining simplicity with rich flavors. With this detailed recipe, you can recreate the magic of an authentic dhokla in your kitchen. Soft, spongy, and infused with aromatic tempering, this dish is sure to win hearts. Try it today and relish the essence of Gujarat in every bite!