Ingredients with Measurements:
- 1 cup dalia (broken wheat)
- 1/2 cup besan (gram flour)
- 1/4 cup curd
- 1/2 tsp ginger paste
- 1/2 tsp green chili paste
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp Eno fruit salt
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 1/4 cup chopped coriander leaves
- 1/4 cup grated coconut
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a mixing bowl, add dalia, besan, curd, ginger paste, green chili paste, sugar, salt, turmeric powder, and mix well.
2. Add water gradually to make a smooth batter. The batter should be of pouring consistency.
3. Grease a thali or a plate with oil and keep it ready.
4. In a steamer, add water and bring it to boil.
5. Add Eno fruit salt to the batter and mix well. The batter will become frothy.
6. Pour the batter into the greased thali or plate and steam it for 15-20 minutes or until a toothpick inserted comes out clean.
7. Once done, let it cool down for a few minutes and then cut it into pieces.
8. In a pan, heat oil and add mustard seeds and sesame seeds. Let them splutter.
9. Add the chopped coriander leaves and grated coconut and sauté for a minute.
10. Pour this tempering over the dhokla pieces.
11. Serve hot with green chutney or tomato ketchup.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Steamer temperature: High
Serving size:
4-5 people
Nutritional information:
Calories: 180 kcal
Fat: 6 g
Carbohydrates: 25 g
Protein: 7 g
Fiber: 5 g
Substitutions for ingredients:
- Dalia can be substituted with semolina or quinoa.
- Besan can be substituted with rice flour or wheat flour.
- Eno fruit salt can be substituted with baking powder.
Variations:
- Add grated carrots or beetroot to the batter for a colorful variation.
- Add chopped spinach or methi leaves for a healthy variation.
- Add grated cheese on top of the dhokla for a cheesy variation.
Tips and tricks:
- Make sure the batter is of pouring consistency, neither too thick nor too thin.
- Grease the thali or plate well to avoid sticking.
- Do not overcook the dhokla, as it will become dry.
- Add the Eno fruit salt just before steaming the batter.
- Let the dhokla cool down before cutting it into pieces.
Storage instructions:
Store the leftover dhokla in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the dhokla in a steamer or microwave for a few minutes before serving.
Presentation ideas:
Serve the dhokla pieces on a plate with the tempering on top and garnish with chopped coriander leaves.
Garnishes:
Garnish with chopped coriander leaves and grated coconut.
Pairings:
Serve with green chutney or tomato ketchup.
Suggested side dishes:
Serve with masala chai or buttermilk.
Troubleshooting advice:
- If the dhokla is hard, it means it is overcooked.
- If the dhokla is sticky, it means the batter is too thick.
- If the dhokla is flat, it means the Eno fruit salt was not added or was not fresh.
Food safety advice:
Make sure to use fresh ingredients and clean utensils while preparing the dhokla.
Food history:
Dhokla is a popular Gujarati snack made from fermented batter. It is a healthy and nutritious snack that is easy to make and can be enjoyed anytime.
Flavor profiles:
Dalia dhokla is a savory and tangy snack with a slightly sweet taste.
Serving suggestions:
Serve as a snack or as a light meal.
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Region: Indian