Dhokla | Gujarati Dhokla

Dhokla is a originates from the state of Gujarat. It is made with a fermented batter derived from rice and chickpea splits. Dhokla can be eaten for breakfast, as the main course, as a side dish or as a snack. You could also enjoy it with coriander-mint chutney.



INGREDIENTS: for 3-4 servings

FOR batter:

Rice ...............................  1½ Cup
Chana dal .......................  ½ Cup
​Urad dal ..........................  2 Tbsp.
Yogurt ................................ 1 Cup
Water ........................  As needed
​Methi seeds .................  1½ Tbsp.
Salt ..........................  As per taste
Sugar ................................... 1 tsp.
Ginger paste ..................  ½ Tbsp.
Green chili paste .............  1 Tbsp.
Turmeric powder ...............  ¼ tsp.
Eno .....................................  1 tsp.
Red chili powder ... For garnishing

FOR tempering:

Oil .................................... 2 Tbsp.
Mustard seeds .................... 1 tsp.
Sesame seeds ................. 2 Tbsp.



DIRECTIONS:
  1. Wash and soak rice (parboiled rice/idli rice), chana dal and urad dal together for 7-8 hours.
  2. Drain water and put into the mixer bowl.  Add a little water and blend into a smooth paste.
  3. Transfer into a bowl, add yogurt and make a smooth batter to adding enough water as needed.
  4. Sprinkle methi seeds on the batter.  Cover it, and keep in a warm place for 7-8 hours or until batter is fermented.
  5. When the batter is fermented add salt, sugar, turmeric powder, ginger paste, green chili paste and mix well.
  6. For the tempering, heat the 2 tbsp of oil in a pan.  Add mustard seeds, when the seeds crackle, add sesame seeds.
  7. Add this tempering into dhokla batter and mix well.
  8. On a high flame, bring enough water to boil in a dhokla steamer.
  9. Sprinkle 1 tsp Eno on the batter and pour 1 tbsp. of water on it.  When the bubbles form, mix gently and pour immediately into a greased ( 9 - 12”) diameter thali.
  10. Sprinkle red chili powder on dhokla batter.
  11. Now put thali in steamer and steam for 15-20 minutes.  Once it is steamed, turn off the heat and allow it cool down for 5 minutes.
  12. Then cut into a square or diamond shape pieces.
  13. Serve hot with green chutney, tea or coffee.

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