Can I confess that I love Dhokla? It is such a great breakfast and snack option. It’s filling and so moreish. I like to make it when I am having guests over, on a weekend or anytime it pleases me as it’s so simple and easy to make.
Love the soft spongy dhokla along with a tangy tamarind chutney and a spicy coriander chutney. It’s best to have it hot! There are several variations to it with a fried version and a simple tempered version. I like to temper it with a simple curry Leaves-green chilli tempering.
I, however, made a tomato – garlic chutney with the dhokla this time to try something new and it was awesome. It was also because I didn’t have any coriander or mint with me, as they say, necessity is the mother of invention. J
How do you like your dhokla?
PREPARATION TIME: 10 minutes
COOKING TIME: 20-25 minutes
DIFFICULTY SCALE: Medium
For the batter:
- Besan or chickpea flour – 1 cup
- Rava or Semolina – ¼ cup
- Green chillis – 1
- Ginger – a small piece
- Lemon– 1
- Turmeric powder – ½ teaspoon
- Asafetida – a pinch
- Baking Soda – 1 teaspoon
- Water – a cup or more
- Salt – to taste
- Curry leaves – 2-3 sprigs
- Chillies – 2
- Sesame seeds – 1 tablespoon
- Mustard seeds – 1 teaspoon
- Sugar – 2 tablespoons
- Oil – 2 tablespoon
- Grate paneer/fresh coconut – for garnish
For the tomato-garlic chutney:
- Tomatoes – 2, large
- Garlic – 4-5 cloves
- Roasted peanuts – a handful
- Curry Leaves – 5-6 leaves
- Chilies – 2
- Salt – to taste
For the dhokla:
- Mix besan and semolina in a bowl.
- Crush the green chilis and ginger and add them to the bowl. You could add more chillis as per your taste.
- Add turmeric powder, asafetida, salt and lemon juice.
- Add about a cup of water and mix well.
- The batter should be smooth and not very runny. Rest the mixture for at least 2 hours.
- Add a teaspoon of baking soda to the batter just before cooking the dhoklas.
- Grease an aluminium tin with oil and add the batter to it. Keep it in a boiler to steam on low flame for 15-20 minutes.
- Remove the cooked dhoklas from the steamer and cut them into small bite-size pieces.
- Heat oil in a small pan and add mustard seeds and allow them to crackle.
- Add sesame seeds, curry leaves, sugar and chillies. Add the diced dhoklas and mix well.
For the chutney:
- Dry roast peanuts in a pan and allow them to cool and then remove their peel.
- Add the peanuts, chillies and salt in a grinder and grind until it turns into a smooth powder.
- Add curry leaves, tomatoes, garlic cloves and grind again.
- Serve the chutney with the hot dhoklas.