Dhokla, also known as khaman, is a famous vegetarian Indian food from Gujarat. It’s eaten with a variety of sweet and spicy chutney as a teatime snack, or ‘farsan’ in Gujarati. Gram flour (besan), water, lemon juice, green chile, salt, and spices are used to make dhokla. As a result, it’s a gluten-free, vegan snack. Every family has its unique method for preparing dhokla from scratch. To make the batter airy and spongy, the classic dhokla recipe calls for an overnight fermentation process.
| Recipe Name | Dhokla |
| City of Origin | Gujarat |
| Total Time Taken | 40 minutes |
| Preparation Time | 20 minutes |
Dhokla Ingredients
- Gram flour (besan): 1 cup
- Water (to make batter)
- Ginger paste: 1 tsp
- Salt to taste
- Sugar: 1 tsp
- Curry leaves: 7-8
- Turmeric powder: 1/2 teaspoon
- Oil: 2 tbsp
- Soda bicarbonate: 1 tsp
- Lemon juice: 1 tbsp
For garnishing:
- Mustard seeds: 1 tsp
- Dried red chillies: 2-3
- Fresh coriander leaves chopped: 2 tbsp
- Coconut scraped: 1/4 cup
Method
Step 1: Place the besan in a mixing bowl. Mix in the sugar, oil, ginger paste, soda bicarbonate, lemon juice, turmeric powder, and salt.
Step 2: Slowly pour in the water to get a smooth batter without lumps. Set aside the batter for 10 minutes.
Step 3: Pour the ingredients into a steaming tin that has been greased with oil. Steam for 15-20 minutes or until done.
Step 4: Carefully take the mould from the steamer and set it aside to cool (not completely). Run a knife down the pan’s sides and carefully transfer the dhokla to a deep plate or platter.
Step 5: For tempering: In a pan, add oil, mustard seeds, and dried red chilies. Let it splutter.
Step 6: Cut into pieces. Garnish with freshly scraped coconut, and chopped coriander, and pour the tadka over the prepared dhokla.
Tips to Enhance the Taste
- Tempering should be added immediately after the dhokla has been cut, as it gets absorbed evenly and makes the pieces wet.
- To the dhokla batter, add 1 tbsp rava or semolina. This is optional but it gives the dhokla a nice texture.
- Mix the dhokla batter in only one direction to make it airy and light. If you whisk both clockwise and anticlockwise, the batter will not rise properly.
- Dhokla batter should be thick but pourable.
Serving Ideas
You can serve the dhokla with chillies that have been deep fried. Coriander chutney alongside will be a great addition too. To give it a nutty flavour, you can serve your dhokla with grated coconut as well.
Nutritional Content in Dhokla
| Calories | 282 kcal |
| Fats | 10.97g |
| Carbs | 35.45g |
| Protein | 10.94g |
Frequently Asked Questions
Q1. Why is my dhokla not spongy?
If you add too much water to the batter, it will lose consistency and shape. And it won’t grow spongy over time. It may not rise at all in some circumstances.
Q2. Why is my dhokla bitter?
If you use too much leavening agent, the dhokla will be bitter. To avoid the bitter flavour, use it in the prescribed amounts in conjunction with an acidic substance.
Q3. Is sugar present in dhokla?
Yes, because there isn’t much sugar in the dhokla recipe.
Q4. Is dhokla spicy or sweet?
Here’s something you should know about Dhokla. Dhokla is a steamed cake from Gujarat that is an all-purpose Indian delicacy. With a soft and spongy texture, it has savory, sweet, and spicy flavours.
Q5. What is the consistency of dhokla?
The texture is really soft and fluffy. The batter is cooked to produce a soft cake before being topped with a tempering.
