When looking for some tea time snacks or healthy breakfast , for me Dhokla is a perfect choice. Dhokla is originally made with gram dal soaked overnight and fermented. As this process is time consuming and difficulty levels are bit high. So in this recipe of Dhokla has only two ingredients ie Gram flour ( Besan) & Curd .With this recipe we need few ingredients and less time to make fluffy and soft Dhokla. Though this is a Gujrati delicacy but it is very popular all over India and can be eaten any time of the day. The process of fermentation is a must while making Dhokla. Usually the Dhokla batter made of Dal is kept for 5 to 6 hours for fermentation. But sometimes we can't spare so much time so we use levelling agents to expedite the process. To cook Dhokla in less time, today's recipe is easy as well as perfect. You can also store it in the refrigerator for 2 to 3 days. When we make Dhokla at home we don't get the porous texture we get at shops. There are a few simple tips we can follow to achieve the desired texture. It is not rocket science but only the right proportion which matters. How to achieve that texture easily we will learn in today's recipe of Quick Dhokla. So let us start our recipe. When looking for some tea snacks or healthy breakfast , for me Dhokla is a perfect choice. Dhokla is originally made with gram dal soaked overnight and fermented. As this process is time consuming and difficulty levels are bit high. So in this quick recipe of Dhokla I have used made Gram flour ( Besan) and levelling agents like Eno & Baking Soda. With this recipe we need few ingredients and in less time can still savour fluffy and soft Dhokla. Though this is a Gujrati delicacy but it is very popular all over India and can be eaten any time of the day. The process of fermentation is a must while making Dhokla. Usually the Dhokla batter made of Dal is kept for 5 to 6 hours for fermentation. But sometimes we can't spare so much time so we use levelling agents to expedite the process. To cook Dhokla in less time, today's recipe is easy as well as perfect. You can also store it in the refrigerator for 2 to 3 days. When we make Dhokla at home we don't get the porous texture we get at shops. There are a few simple tips we can follow to achieve the desired texture. It is not rocket science but only the right proportion which matters. How to achieve that texture easily we will learn in today's recipe of Quick Dhokla. So let us start our recipe.
We Need:
250 gram Besan or Gram flour
125 ml Curd
125 ml water
A pinch of turmeric powder
Salt to taste
¼ Tsp of Baking Soda
1 Sachet of Eno.
FOr Tempering:
1 tbsp oil
4 to 5 Slit Green Chillies
10 to 15 Curry Leaves
2 Tsp Mustard Seeds ( Rai)
2 Tsp Sugar
¼ Tsp Salt
Juice of 1 lemon
1 Cup Water.
2 Tbsp chopped Coriander leaves
2 Tbsp desiccated Coconut
Here We Go:
Sieve 1 Cup Or 250 gm of Besan in a bowl. Add 125 gm of curd with 125 ml of water in a separate bowl. Whisk them together to form a smooth consistency.
Add salt and a pinch of Turmeric Powder to the batter. Cover it to keep it in a warm place for 20 minutes.
After 20 minutes, keep a deep pot or steamer and fill it up to half with water. Place a stand in it to keep the Dhokla tin. Put it on high flame to heat the water. Put a stand in it to keep Dhokla batter tin.
Meanwhile add ¼ tsp baking soda and 1 sachet of Eno to it.
Mix them gently to the Dhokla batter. Don't whisk vigorously otherwise the batter will not rise. Eno and baking soda should be properly dissolved in the batter otherwise they will form red spots on the surface of Dhokla.
Grease a 6 ``baking tin with oil. Pour the batter in the tin. Tap it gently on the shelf to remove air bubbles and to even out the batter. Now place this tin on the stand kept in the pot. The water should already be boiling in the steamer or pan when Dhokla batter is placed in it . Cover the pot with a lid. Keep it on high flame for 20 minutes.
After 20 min insert a toothpick in the Dhokla To check whether the Dhokla is cooked or not. If it comes out clean then the dhokla is cooked properly. Otherwise keep it on the flame for 5 minutes more.
When the Dhokla is cooked, switch off the flame and let it cool completely. Slide a butter knife along the edges of the Dhokla. After that, place a plate on the Dhokla tin and invert it quickly. If the pan is greased well then the Dhokla will slide out easily. Cut it into square pieces with a sharp knife.
Now for tempering the Dhokla, place a pan on the flame. Add oil to it. When oil is heated add Mustard seeds. When the mustard seeds start crackling, add slit green chillies. Saute till it changes colour. Now add fresh curry leaves. When curry leaves change colour, add 1 cup water. Add sugar and salt. Let the water boil for 2 minutes or till the sugar is dissolved completely.
Remove from flame and immediately pour this tempering over the Dhokla. For garnishing, sprinkle chopped coriander leaves and desiccated coconut over it .
Serve it with green chutney or imli chutney. Enjoy along with a hot cup of tea.
Preparation Time : 5 minute
Fermentation time : 20 minute
Cooking Time : 25 minute
Tips:
Always sieve Chickpea flour for a fluffy Dhokla. Never Skip this step.
Avoid adding too much turmeric powder as it will leave red spots on the dhokla. Only add a pinch.
The baking soda and eno should be evenly incorporated to get a fluffy dhokla.
The batter should be of running consistency . Too thin batter will not hold shape and thick batter will make dhokla hard and densedense.
After adding eno Immediately place the batter in the steamer.
Use fresh sachet of Eno otherwise the batter will not rise.
We Need:
250 gram Besan or Gram flour
125 ml Curd
125 ml water
A pinch of turmeric powder
Salt to taste
¼ Tsp of Baking Soda
1 Sachet of Eno.
FOr Tempering:
1 tbsp oil
4 to 5 Slit Green Chillies
10 to 15 Curry Leaves
2 Tsp Mustard Seeds ( Rai)
2 Tsp Sugar
¼ Tsp Salt
Juice of 1 lemon
1 Cup Water.
2 Tbsp chopped Coriander leaves
2 Tbsp desiccated Coconut
Here We Go:
Sieve 1 Cup Or 250 gm of Besan in a bowl. Add 125 gm of curd with 125 ml of water in a separate bowl. Whisk them together to form a smooth consistency.
Now gradually add this curd and water mixture to the sieved Gram flour ( Besan). Keep on wishing the batter to avoid lump formation. Beat the batter for 5 minutes to incorporate air in it. More you whisk the more air will be incorporated resulting in a fluffy texture.
Add salt and a pinch of Turmeric Powder to the batter. Cover it to keep it in a warm place for 20 minutes.
After 20 minutes, keep a deep pot or steamer and fill it up to half with water. Place a stand in it to keep the Dhokla tin. Put it on high flame to heat the water.
Meanwhile add ¼ tsp baking soda and 1 sachet of Eno to it. Mix them gently to the Dhokla batter. Don't whisk vigorously otherwise the batter will not rise. Eno and baking soda should be properly dissolved in the batter otherwise they will form red spots on the surface of Dhokla.
Grease a 6 ``baking tin with oil. Pour the batter in the tin. Tap it gently on the shelf to remove air bubbles and the batter evens out. Now place this tin on the stand kept in the pot. The water should already be boiling in the steamer or pan when Dhokla batter is placed in it . Cover the pot with a lid. Keep it on high flame for 20 minutes.
After 20 min insert a toothpick in the Dhokla To check whether the Dhokla is cooked or not. If it comes out clean then the dhokla is cooked properly.
When the Dhokla is cooked, switch off the flame and let it cool completely. Slide a butter knife along the edges of the Dhokla. After that, place a plate on the Dhokla tin and invert it quickly. If the pan is greased well the Dhokla will slide out easily.
Cut it into square pieces with a sharp knife. Now for tempering the Dhokla, place a pan on the flame. Add oil to it. When oil is heated add Mustard seeds. When the mustard seeds start crackling, add slit green chillies. Saute till it changes colour. Now add fresh curry leaves. When curry leaves change colour, add 1 cup water. Add sugar and salt. Let the water boil for 2 minutes or till the sugar is dissolved completely.
Remove from flame and immediately pour this tempering over the Dhokla. For garnishing, sprinkle chopped coriander leaves and desiccated coconut over it . Serve it with green chutney or imli chutney. Enjoy along with a hot cup of tea.
Preparation Time : 5 minute
Fermentation time : 20 minute
Cooking Time : 25 minute
Tips:
Always sieve Chickpea flour for a fluffy Dhokla. Never Skip this step.
Avoid adding too much turmeric powder as it will leave red spots on the dhokla. Only add a pinch.
The baking soda and eno should be evenly incorporated to get a fluffy dhokla.
The batter should be of running consistency . Too thin batter will not hold shape and thick batter will make dhokla hard and densedense.
After adding eno Immediately place the batter in the steamer.
Use fresh sachet of Eno otherwise the batter will not rise.
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