Dhokla

Dhokla is a Gujarati delicacy. One of the best snacks of the day if you are able to find fresh spongy dhokla, however the recipe is a bit long but the end product will let you forget all the time you put in making .

At present there are various kinds of Dhoklas made in India, actually Dhokla recipe differs as per the area, as the region changes the taste and variety changes. Most famous of them are besan dhokla and sooji dhokla. This is one of the best tea time snack.It has a unique sweet,sour and spicy taste













Ingredients:-

for the dhokla

1. 1 cup (160 gm) Bengal gram (chana dal), soaked overnight


2. 4 green chillies


3. 1 inch piece of ginger


4. 3 tbsp vegetable oil


5. salt to taste


6. 1/4 tsp asafoetida (hing)


7. 1/4 tsp bicarbonate of soda

for the tempering

1. 1 tbsp vegetable oil


2. 1/2 tsp mustard seeds


3. 1/2 tsp cumin seeds


4. 3-4 dry red chillies, whole


5. 10 curry leaves

for the topping

• handful of chopped coriander


• handful of chopped coconut

for the chutney

1. 2 cups chopped mint leaves


2. 1 cup chopped coriander


3. 1 large onion, sliced


4. juice of 1 to 2 lemons


5. 1 tbsp sugar


6. 4 to 6 green chillies


7. salt to taste.

Process:-

• grind the green chillies and ginger to a smooth paste. keep aside.



• grind the Bengal gram coarsely; whisk to incorporate air in it.



• keep aside to ferment in a warm place for at least 10 hours or till tiny bubbles appear.


• add the oil, asafoetida, bicarbonate of soda, and green chilli-ginger paste to the bengal gram paste.



• add a little water and whisk the mixture thoroughly once again.



• grease a flat stainless steel plate or a baking dish (2 inches deep).



• spread the mixture to a thickness of one inch.

• steam till it is done.

• to check if the dish is ready, pierce with a fork. if the fork comes out clean, then the dhokla is ready.


• allow to cool and then cut into squares or diamonds.

• for the tempering, heat the oil in a pan; add the mustard seeds, cumin seeds, and dry red chillies.



• when they start crackling, add the curry leaves and pour over the dhokla. garnish with chopped coriander and coconut.

for the chutney

combine all the ingredients and grind to a smooth paste in a blender using very little water.

SERVE LIKE YOU SEE IN THIS PICTURE WITH CHUTNEY IN A SEPARATE PLATE AND DHOKLAS WITH FRIED CHILLIES IN A SEPARATE PLATE.