Ingredients with Measurements:
- 6 slices of bread
- 1 cup gram flour (besan)
- 1/2 cup yogurt
- 1/2 cup water
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp sugar
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1 tsp Eno fruit salt
- 1 tbsp oil
- 1 tbsp mustard seeds
- 1 tbsp sesame seeds
- 2-3 dried red chilies
- 1/4 cup chopped coriander leaves
Special equipment needed:
- Steamer
Step-by-step instructions:
1. Cut the bread slices into small pieces and put them in a mixing bowl.
2. Add gram flour, yogurt, water, ginger paste, green chili paste, sugar, turmeric powder, and salt to the bowl. Mix well to form a smooth batter.
3. Add Eno fruit salt to the batter and mix gently.
4. Grease a steamer plate with oil and pour the batter into it.
5. Steam the batter for 15-20 minutes or until a toothpick inserted in the center comes out clean.
6. Let the dhokla cool down for a few minutes and then cut it into small pieces.
7. Heat oil in a pan and add mustard seeds, sesame seeds, and dried red chilies. Let them splutter for a few seconds.
8. Pour this tempering over the dhokla pieces and garnish with chopped coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Steamer temperature: 100°C
Serving size:
4-5 people
Nutritional information:
Calories: 150 per serving
Fat: 6g
Carbohydrates: 20g
Protein: 5g
Substitutions for ingredients:
- Bread can be substituted with leftover idlis or rice cakes.
- Gram flour can be substituted with rice flour or semolina.
- Eno fruit salt can be substituted with baking soda.
Variations:
- Add grated carrots or beetroot to the batter for a colorful twist.
- Replace the tempering with a green chutney for a tangy flavor.
- Add some grated cheese on top of the dhokla before steaming for a cheesy version.
Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- Do not overmix the batter after adding Eno fruit salt.
- Let the dhokla cool down before cutting it into pieces to avoid crumbling.
- Serve the dhokla warm or at room temperature.
Storage instructions:
Store the leftover dhokla in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Steam the leftover dhokla for a few minutes before serving to make it soft and fluffy again.
Presentation ideas:
Arrange the dhokla pieces on a plate and garnish with coriander leaves and a sprinkle of sesame seeds.
Garnishes:
Coriander leaves, sesame seeds, grated coconut, and green chutney.
Pairings:
Green chutney, tamarind chutney, and masala chai.
Suggested side dishes:
Masala papad, onion pakoras, and samosas.
Troubleshooting advice:
- If the dhokla is too dense, increase the amount of Eno fruit salt or baking soda.
- If the dhokla is too sour, reduce the amount of yogurt or add more sugar.
- If the dhokla is too dry, add more water to the batter.
Food safety advice:
Make sure to use fresh ingredients and cook the dhokla thoroughly to avoid any foodborne illnesses.
Food history:
Dhokla is a popular snack from the state of Gujarat in India. It is made with gram flour and is usually steamed to make it soft and fluffy.
Flavor profiles:
Bread dhokla has a tangy and slightly sweet flavor with a hint of spice from the green chili paste.
Serving suggestions:
Serve the bread dhokla as a snack or as a breakfast item with a cup of masala chai.
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Region: Indian