Dhokla Recipe
Equipment
- Steamer or Idli Steamer
- Bowl to mix
- Knife
Materials
Preparing Batter for Steaming
- 1 Pack Dhokla Batter
- 1 Tea Spoon Lemon Juice Add as per taste
- 1 Sachet Eno or 2 Pinch cooking Soda
- Salt to taste
Tempering Dhokla
- 2 TBSP Cooking Oil
- 1 tsp Mustard seeds
- 10 leaves Curry leaves
- 1 Pinch Hing
- 2 tsp Sesame Seeds
- 4 TBSP Water
- 2 TBSP Sugar As per taste
Instructions
Steaming
- Shift the batter to a bowl
- Mix a tea spoon of lemon juice, Salt & Eno* to the batter thoroughly.
- Grease the pan with oil on the base and sides.
- Pour the batter in greased pan and keep it in the steamer / cooker without pressure.
- Steam for 20-30 mins.
- Check if cooked with a tooth pick.
- Once cooked, keep it aside to cool down to room temperature.
- Remove from pan to a flat plate.
- Cut it to your desired shapes.
- Add tempering to Dhokla
- Enjoy the Dhokla
Tempering
- Take tadka pan
- Heat the cooking oil and add half teas spoon of mustard seeds.
- Once that splutters, add 2 teaspoon of Sesame seeds, Few curry leaves & a pinch of Hing.
- once the splutters stop and leaves are crisp
- Carefullly add 2-4 tablespoon of water to it.
- Add 2-4 teaspoon of sugar too & mix them well.
- Add this entire mixture all over the dhokla.
Garnish
- Sprinkle little freshly chopped coriander leaves & grated coconut.
- Serve it with your favourite chutneys. Coriander chutney is a classic pair with Dhokla.
Notes
For softer Dhokla - ENO is recommended
- Mix ENO thoroughly for softness across Dhokla. Wait for Dhokla to cool down before adding the tempering.
- Mix ENO thoroughly for softness across Dhokla. Wait for Dhokla to cool down before adding the tempering.