Gujarati dhokla or haman dhokla
The Dokla recipe is very easy to make with a minimum of everyday ingredients, including chickpea flour, yogurt and Indian spices. This savory steamed vegetarian snack comes from Gujarat. It is no exaggeration to say that it is one of the healthiest and tastiest snacks in India. Also known as haman dhokla, it is a very popular street dish across the country, although it originates from the western part of India. Dhokla owes its popularity to its exciting taste, visual appeal and healthiness. It is low in calories and nutrients and is easily digestible but filling. At breakfast, brunch, snack or dinner, you can serve this dhokla with a powerful energy boost. With Holi just around the corner, the dhokla would prepare a good festive breakfast.
I love Gujarati, with Haman Dhokla and Hatta Dhokla being my favorites. It is similar to our South Indian steamed rice cake, idli. The authentic traditional recipe for dhokla is to soak hana dal or Bengali chickpeas and grind them into a paste before fermenting them. The haman dhokla is made from gluten-free and protein-rich chickpea flour (besan) or a mixture of dal or lentils. Instant dhokla recipe that can be made in less than 30 minutes without fermentation.
I love the versatility of this powerful and simple dhokla recipe that allows for endless variations. There are many variations of the authentic dhokla recipe in terms of the flours/lentils used, such as hatta dhokla, mixed dal dhokla, pah dhokla etc. Of these, besan ka dhokla or haman dhokla are most commonly used. Once you know the basic recipe of dhokla, all you have to do is experiment with different ingredients. You can add pureed spinach to improve the nutritional profile, not to mention the beautiful green color that gives the finished dhokla a finished look. Add green peas if you like. They can go either way.
Tempering the spices, lemon juice and fresh water gives the dhokla an incredible flavor and moisture. Dokla can be served with green chutney, sweet tomato ketchup chutney or coconut chutney.
Dhokla recipe– tips for preparing soft and spongy dhokla in an oven
Dhokla paste is a perfect mixture of chickpea flour, sour yogurt or cottage cheese, water, oil, ginger-green pepper paste, asafoetida, turmeric powder, salt and eno fruit salt. The most important thing when making the dough is to make it smooth, creamy and rich, a bit like pancake batter. Make sure there are no lumps in the dough. I recommend sifting the chickpea flour or besan and whisking the dough in one direction for at least 2 minutes to air it out and make it lump-free.
Dhokla Paste with Besan – Dhokla Paste after addition of Eno salt
The fruit salt and Eno citric acid should be mixed into the crushed dhokla dough just before baking or steaming. You can use a steamer or put the cooked dough in a pressure cooker without using weights. While you prepare the dough, preheat the steamer or oven with water. You should be able to put the cooked dough in a steamer that is hot and gives off steam. This causes the dhokla dough to cook and lift evenly, resulting in a soft, spongy dhokla.
Steam besan ka dhokla
Tadpole sprinkled with dhokla vapour
A major factor that gives the dhokla its divine taste is the tempering of the spices or tadka. The main ingredients are aromatic curry leaves, mustard seeds and asafoetida. You can also add cumin seeds, sesame seeds, fresh coriander leaves and grated fresh coconut, although not necessary, but recommended.
Dhokla steaming in the oven
The turmeric powder gives a nice yellow color, the lemon juice gives a light flavor, while the sugar adds a touch of sweetness. A unique blend of sweet, salty and spicy flavors.
What about you? What’s the secret to your soft, spongy dhokla? Leave your comments below.
how to bake a dhokla in the oven
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