Dhokla

Easy breakfast recipes are always winner. Lazy Sunday morning or surprise guests, we all need Homemade quick saviour snack recipes.

Gujarati breakfast recipes are very versatile and many of them are easy to make at home.

No Indian would be unaware of Dhokla. Well, there are different recipes to it and different names as well. These are Dhokla and Khaman to name a few.

Dhoklas are prepared instantly with gram flour (Besan).

Khaman making follows a comparatively lengthier process of soaking chanadal, grinding, fermenting, steaming and lastly tempering...

Uhhh... Terrified??? Don't be.

I am sharing easy Dhokla receipe with you. It's also called Nylon Dhokla because of its soft silky texture.. as soft as Nylon.

Utensils and equipments

A tray - Take a round or square tray atleast 2" high and 6"-7" diameter. I used my aluminium cake pan.

Steamer - If you don't have a steamer You can use a big kadai or cooker. Just make sure that the pan fits well in your steamer.

A Ring - You will need a big Ring or a cookie cutter to place it in the steamer over which the Dhokla tray will be placed to be steamed.

A lid - In case you are using kadai as a steamer choose a good thali that fits best on kadai and helps the steam not to escape. In case of cooker just remove the whistle of cooker lid.

Dhokla

Serves 2-3

Ingredients

Besan 1 + 1/2 cup (1cup = 200ml)

Salt 1tsp

Citric acid/ Tatri/ Neembu ke phool 1/2+1/4 tsp

Baking Soda / Eno 1tsp

Water 170ml approx

Method 

• In a big bowl take the Besan. We need to airate it so seive it before adding other ingredients.
• To the seived Besan, add salt and critic acid.
• Mix well and keep aside.
• Prepare your steamer - Add enough water into the steamer which should last for atleast 15minutes. Place the ring and now grease the tray with little oil and place it on the ring. Switch on the flame on high. Cover with lid and let steamer start it's work.
• To the bowl of Besan add water. Just 2tbsp at a time and whisk it. Keep adding water in interval and keep whisking it.  We need a semi thick batter. Not too thick like that of pakora and not too runny like of kadi.
• Once the citric acid is dissolved add soda/ Eno. Activate it by dropping 2-3 drops of water or lemon juice on it. Now whisk it in single direction. You will notice the airation and colour of batter will become pale yellow. Do not over mix. Just 5-6 whisk is enough.
• Pour the batter in the tray in steamer.
• Cover and steam it on high flame for 15minutes.

For Tempering

Oil 4tsp

Salt 1/2 tsp

Sugar 3-4 tsp

Mustard seeds 1tsp

Green chillies 3-4 ( slit them from middle)

Few curry leaves - optional

Coriander to garnish

Water 1cup

In a kadai heat oil. Temper Mustard seeds, curry leaves and green chillies. Lower the flame and add water. (Pouring water on high flame may splash out, so be careful) Now add salt and sugar. Let it simmer for a minute . Switch off the flame.

Once the Dhokla is steamed remove it from steamer and let it cool a bit. Cut into desired size and pour the Tempering onto it. Let the Dhokla soak all of it. Serve after 5 -10 minutes of soaking. Garnish it with coriander.

Enjoy making this at home. 

Write to me in comments your experience trying any of my recipes. I would be happy to hear from you. Subscribe to the blog for regular recipe updates..

You can also try Khatta Dhokla. Click here to read recipe.

Till then,

Stay Happy Stay Healthy!