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Monday, May 6, 2019

That Instant Dhokla

white dhokla recipe
Served With Healthy Sambhar And Coconut Based Chutney

If you’re Gujju then you know what I’m talking about. If you’re not!! Welcome to my another post recipe that will surely blow your mind. What is dhokla?? No need to stress yourself, it’s not at all an IIM based interview question LOL Well! Don't get confused because of its heavily melodramatic name, dhokla is just another easy-to-go dish of Gujju community like other edibles such as khandvi, handvo (recipe already shared) but not at all Khakra! All the names sound like something powerful and dangerous, but believe me the look and feel is other way round. Coming back to the topic, what is dhokla?? Let’s have a sneak peek!! Dhokla comes in different colors and shapes namely, khaman dhokla, White dhokla, sandwich dhokla and what not! Some are famed for its protein rich factor, a few because of its flamboyant garnishing style, some of its healthy added elements and some because of its instant cooking modus operandi.

My Mama has some amazing powers with a magical wand, definitely not because she could fulfill all my crazy demands and wishes in no time, but because she could cook anything I literally mean ANYTHING in seconds! She has that incomparable surprising skill of cooking that is slowly developing in me! So next time if you find my food pretty much good eating credit goes to her tiny super genes! 

Dhokla are authentically steamed and made up of assorted lentils or chickpea flour after hours of soaking and fermenting. Soaking makes the lentils easy to grind while fermenting for hours makes the batter extra fluffy and spongy in texture and then it is steamed and tempered with mustard seeds, curry leaves and green chilies. If you’re south Indian, you sure have analogize right. If you’re not, then let me tell you that the process resembles close enough to my favored South India delicacies Dosa’s and Idlis!!

This time I have tried my hands on white dhokla’s and not the yellow one’s maybe because it is less sour in taste, has that extra kick of spices and flavors and also because I prefer white color over yellow LOL…this last reasoning is definitely not true. I’m a diehard fan of all types and kinds of DHOKLA! Yes, I’m’ that crazy GUJJU girl HAHA! There isn’t too much fuss in the makings and if you’re lazy or hate cooking then this dish is definitely made for you! As it doesn’t require special attention plus it is made instantly. I often find that a little bit of creativity and adventure through adaption and tweaking can help, instead of tempering and garnishing with grated fresh coconut I used the shortcut and added ginger and green chilies into the dhokla batter, it saves me extra dishes to wash, less paper towel used and tastes much better. Dhokla may appear to you quite complex, initially I was both daunted and felt reluctant using them because of the length of the ingredients lists and the steps involved. I’ve overcome that fear now and feel confident enough to offer you this advice and easy recipe.

Rava Dhokla

Preparation Time: 8-10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Serves: 2 persons

1 cup Semolina
½ cup Yogurt
1 tablespoon cooking oil
1 ½ teaspoon Green chili paste
1 teaspoon Ginger paste
1 ½ teaspoon flavorless Eno
¼ teaspoon Asafoetida
2 cups of Water
Salt to taste
A few Cilantro leaves for garnishing

  • In a big bowl, mingle 1 cup semolina with yogurt, 1 tablespoon ginger paste, 1 ½ tablespoon green chili paste, 1 tablespoon cooking oil, asafoetida and finally 1 cup of water and mix well properly. Cover it with a lid and leave it for 30-45 minutes.
  • Meanwhile, boil the water in the steamer or big pot for 10-15 minutes.
  • Later, again add 2-3 tablespoons of water to achieve desired thick and running consistency and mix well. Finish by adding salt and Eno, note that while you add Eno always mix the batter slowly and in one direction either clockwise or anticlockwise direction, so that the Dhokla’s turn out soft in texture.
  • Now grease the dhokla stand tray with cooking oil, if you do not have that dhokla stand simply grease any stainless steel deep plate and pour in that batter and shake the plate clockwise in order to spread the batter in an even layer.
  • Steam in a steamer for 10-15 minutes, check the status of dhokla’s by inserting knife or fork deep down, if the knife comes out clean that means our dhokla our ready to serve. Turn off the flame and allow the savory cake to cool down. If you want to pour the tempering of hot oil filled with mustard seeds, curry leaves and red chilies then this is the right time. I like simple ones!
  • As soon as the savory cake cool slightly, cut them into shapes you like. I paired it up with coconut-green chutney that is spicy and tangy and warm Sambhar shots. Enjoy!

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