what is the recipe of dhokla?

Answer 1

Serves 4

Preperation Time 30 Minutes

Contents
Rice

Ingredients
1 cup of rice
¼ cup of black gram skinless (urad dal)
¼ cup of yogurt
1 ½ cup of warm water
Salt to taste
1 one-inch piece ginger
4 green chillies
½ tspn of soda bi-carbonate (baking soda)
1 tblspn of lemon juice
2 tblspns of oil
2 tblspns of coriander leaves

Recipe
Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a semi-coarse powder.

Put the powder in a bowl. Add yogurt which should be a little sour and to this add warm water. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.

Add salt and let it ferment for eight to ten hours. Make a paste of ginger and green chillies. Once fermented, mix the ginger, green chilli paste with the batter. Grease the dhokla platter or a thali. Boil water in the steamer/boiler.

Pour half of the batter in another vessel. In a small bowl, add one-fourth tspn soda bi-carbonate, half tspn oil and half tspn lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.

Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. Check with a knife. If the knife comes out clean, it is cooked.

Sprinkle some finely chopped coriander leaves and serve hot with green chutney.

Chef’s Tip: You can also put crushed peppercorn or red chilli powder over the dhokla. It is best enjoyed with ghee if desired.

Answer 2

Ingredients

• For Dhokla Mix Powder:
• 4 cups basmati rice*
• 1/2 cup channa dal-skinless (bengal gram lentil)*
• 1/2 cup skinless urad/urd/urid dal (blak gram lentil)*
• 1/2 cup skinless moong or mung dal (green gram lentil)*
• *Mix all dals and rice and grind to a powder in a coffee grinder. Keep this in a bag. 1 cup of this mix required for 4 people.
• For Dhokla Batter:
• 1 cup of above dhokla mix
• 1 cup yoghurt
• 1/2 tsp. turmeric or haldi powder
• Salt to taste
• 1 tsp. oil
• 2-4 green chillies(as per taste), finely chopped
• ENO or similar fruit salt from the chemist
• 1 tbs. lemon or lime juice
• 1 tsp. sugar
• For tarka:
• 1 tbs. olive oil
• 1 tsp. mustard seeds
• A pinch of asafoetida
• 2 whole, dry red chillies, broken into pieces roughly.
• 1 tsp. white sesame seeds
• A few curry leaves (not bay leaves)
• 1 tbs. desiccated coconut

Buy ingredients from a recommended supplier, Spices of India. For more information, see here.

Instructions

1. Make a batter with all batter ingredients.
2. Ferment it by leaving it in a warm place for a day or two, until the batter rises. This fermentation process can be bypassed by adding 1 1/2 tsp. fruit salt like ENO, just before cooking. It is the bubbles from ENO or fermentation that give dhokla its spongy consistency.
3. Heat a cup of water in a steamer or a wok. If using a wok, place an upturned, small metal dish (katori) at the bottom. It will allow the steam to rise inside the wok without drowning the dhokla batter in boiling water. If you have a pressure cooker, it is usually supplied with a steaming plate with holes and raised edges. Use this plate for steaming.
4. Place about an inch of batter in the greased dhokla or cake dish. Place it in the steamer or wok, on top of the upturned dish or pressure cooker plate. Cover the wok with a lid.
5. Steam cook for 10-15 minutes, until spongy to touch and the mix does not 'come off' on your finger.
6. Take off the heat and cool.
7. Mix water and lemon/lime juice. Add and dissolve sugar in it.
8. Sprinkle over the cooked dhokla.
9. Cut into diamond or squares. Keep aside.
10. For tarka;
11. Heat the oil in a frying pan or wok, on medium heat.
12. Add mustard seeds, asafoetida powder, curry leaves, green chillies . Cover, to avoid mustard seeds jumping all over your kitchen, until spluttering stops.
13. Add dhokla squares and fry gently, turning them over all the time.
14. Place in a serving dish and decorate with desiccated coconut and chopped green chillies.
15. Serve warm, with Green Mango Chutney

Answer 3

TRI COLOURED DHOKLA
Ingredients
Serves 4

Ingredients for Green chutney
2 medium bunches Fresh coriander leaves
1 medium bunches Fresh mint leaves
4-6 Green chillies
1 tbsp Lemon juice
Salt to taste
1 tsp Sugar
1/4 cup Ganthia

Ingredients for Khaman
1 cup Gram flour (besan) (sieved)
1/4 tsp Turmeric powder
1/2 cup Yogurt (whisked)
Salt to taste
1/2 tbsp Oil
1/2 tbsp Lemon juice
1/2 tsp Soda bicarbonate
Tempering
1 tbsp Oil
1 tsp Mustard seeds
2 tbsps Fresh coriander leaves (chopped)
1/2 cup Coconut (scraped)

Ingredients for White dhokla
1/2 cup Rice
2 1/2 tbsps Split black gram (dhuli urad dal)
2 tbsps Sour yogurt
Salt to taste
1/2 tbsp Oil
1/2 tbsp Lemon juice

Method
For white dhokla grind rice and urad dal into a coarse powder. Take the powder in a bowl and add yogurt and three fourth cup of warm water. Mix thoroughly to make a batter of pouring consistency. Take care that no lumps are formed. Set aside to ferment for eight to ten hours.For khaman dhokla take gram flour and turmeric powder in a bowl. Add yogurt and approximately three fourth cup of warm water and mix well to avoid lumps. Set it aside to ferment for three to four hours. Heat water in a pan. Place a ring in it.Take the fermented white dhokla batter and add a mixture of oil, lemon juice and soda bicarbonate and mix thoroughly. Add salt and mix.Grease a thali and pour the white dhokla batter till half full. Place it on the ring in the pan. Cover and steam for five minutes. Grind together coriander leaves, mint leaves, green chillies, lemon juice, salt, sugar and ganthia to a smooth paste.Mix lemon juice, oil and turmeric powder in a small bowl. Remove the white dhokla and spread a thick layer of green chutney on the white dhokla. Add soda bicarbonate to the lemon juice-oil-turmeric mixture and stir to mix. Add it to the khaman batter and mix. Pour the khaman batter over the chutney layer and steam again for ten to twelve minutes or until cooked. If a skewer inserted in the dhokla comes out clean it is done.For tempering heat one tablespoon of oil in a pan and add mustard seeds. When the seeds crackle pour the tempering over the tri-coloured dhokla. Cut it into squares and serve garnished coriander leaves and scraped coconut.