The famous Gujrati Dhokla
Rice 1 cup
Black Gram ¼ cup(skinless)
Yogurt ¼ cup
Warm Water 1 ½ cup
Salt to taste
Green Chillies 4
Soda bi-carbonate ½ tsp
Lemon Juice 1 tbsp.
Oil 2 tbsp.
Coriander Leaves 2 tbsp.
Green Chillies Enough
- Dry roast the rice and the dal on medium heat for four to five minutes.
- Cool and grind into a semi-coarse powder.
- Put the powder in a bowl.
- Add yogurt which should be a little sour and to this add warm water.
- Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.
- Add salt and let it ferment for eight to ten hours.
- Make a paste of ginger and green chillies.
- Once fermented, mix the ginger, green chilli paste with the batter.
- Grease the dhokla platter or a thali. Boil water in the steamer/boiler.
- Pour half of the batter in another vessel.
- In a small bowl, add one-fourth tsp.(baking soda) soda bi-carbonate, half tsp oil and half tsp lemon juice.
- Add this to the batter and mix well.
- Repeat this for the remaining batter just before putting it in the steamer.
- Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes.
- Check with a knife. If the knife comes out clean, it is cooked.
- For tempering:Heat oil and put mustard seeds and hlaved green chillies. Temper the Dhokla.
- Sprinkle some finely chopped coriander leaves and serve hot with green coconut chutney.
Tip: You can also put crushed peppercorn or red chilli powder over the dhokla. It is best enjoyed with ghee if desired.
Jump to: Top of Page.