Ingredients with Measurements:
- For Dhokla:
1 cup gram flour (besan)
1/2 cup yogurt
1/2 tsp ginger paste
1/2 tsp green chili paste
1/2 tsp turmeric powder
1/2 tsp salt
1 tsp sugar
1 tsp lemon juice
1 tsp fruit salt
1 tbsp oil
1/2 cup water
- For Kadhi:
1 cup yogurt
2 tbsp gram flour (besan)
1/2 tsp ginger paste
1/2 tsp green chili paste
1/2 tsp turmeric powder
1/2 tsp salt
1 tsp sugar
2 cups water
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
6-7 curry leaves
2-3 dry red chilies
Special equipment needed:
- Steamer
Step-by-step instructions:
For Dhokla:
1. In a mixing bowl, add gram flour, yogurt, ginger paste, green chili paste, turmeric powder, salt, sugar, and lemon juice. Mix well.
2. Add water and mix well to form a smooth batter.
3. Grease a steamer plate with oil and keep it ready.
4. In a small bowl, mix fruit salt with a little water and add it to the batter. Mix well.
5. Pour the batter into the greased steamer plate and steam for 15-20 minutes or until a toothpick inserted comes out clean.
6. Once done, let it cool down and cut into small pieces.
For Kadhi:
1. In a mixing bowl, add yogurt, gram flour, ginger paste, green chili paste, turmeric powder, salt, and sugar. Mix well.
2. Add water and mix well to form a smooth batter.
3. Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, curry leaves, and dry red chilies. Let it splutter.
4. Add the prepared batter to the pan and stir continuously on low flame until it thickens.
5. Add the prepared dhokla pieces to the kadhi and let it simmer for 5-7 minutes.
6. Serve hot with rice or roti.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Steamer: Medium-high flame
Kadhi: Low flame
Serving size:
4-5 people
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 22g
Protein: 8g
Substitutions for ingredients:
- Fruit salt can be substituted with baking soda.
- Dry red chilies can be substituted with red chili powder.
Variations:
- Instead of steaming the dhokla, it can be baked in the oven.
- Kadhi can be made with different vegetables like okra, eggplant, or spinach.
Tips and tricks:
- Make sure the batter is smooth and without any lumps.
- Do not overcook the dhokla, as it will become dry.
- Stir the kadhi continuously to avoid lumps.
Storage instructions:
Store the leftover dhokla kadhi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the leftover dhokla kadhi in a microwave or on a stovetop until warm.
Presentation ideas:
Serve the dhokla kadhi in a bowl or on a plate, garnished with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Rice or roti
Suggested side dishes:
- Cucumber raita
- Papad
Troubleshooting advice:
- If the dhokla is not fluffy, it means the fruit salt or baking soda is not fresh.
- If the kadhi is too thick, add more water to adjust the consistency.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash all vegetables and herbs before using them.
Food history:
Dhokla kadhi is a popular dish from the state of Gujarat in India. It is a combination of two popular dishes, dhokla and kadhi.
Flavor profiles:
The dish has a tangy and slightly sweet flavor, with a hint of spice.
Serving suggestions:
Serve the dhokla kadhi as a main course for lunch or dinner.
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Region: Indian