Emilie Meyer
Dhokla is a popular Gujarati snack, often served at tea parties and potlucks. It is made with a batter of gram flour, rice and lentils, and steamed in a pan. The batter is usually made with a leavening agent such as baking soda or fruit salt, and an acidic ingredient such as lemon juice or citric acid. The dhokla is then steamed in a greased pan, either on the stove or in the oven, and can be cut into squares or diamonds. It is possible to make dhokla in a rectangular pan, as some recipes recommend using a square or rectangular microwave-safe dish.
Can you make dhokla in a rectangular pan?
| Characteristics | Values |
|---|---|
| Pan type | Rectangular, microwave-safe dish |
| Batter | Gram flour, citric acid or lemon juice, sugar, salt, turmeric, water, fruit salt, baking soda, mustard seeds, curry leaves, green chillies, ginger |
| Cooking time | 5 minutes, then turn the container and microwave for another 2-3 minutes |
| Cutting | Cut into cubes |
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What You'll Learn
Dhokla batter consistency
The consistency of the dhokla batter is key to achieving a spongy texture. The batter should be thick enough to coat the back of a spoon, but not so thick that it forms a ribbon consistency. It should be mixed well in one direction for 50 to 60 seconds to ensure that all the ingredients are incorporated and to create a light and airy texture.
The batter should also be bubbly, indicating that it has risen and is ready for steaming. If the batter is left for too long, it may rise and then fall, losing its airy texture. This is more common in hot weather. To avoid this, the batter can be refrigerated until ready to cook.
The amount of water added to the batter is crucial. If the batter is too thin or runny, the dhokla may turn out dense and crumbly. If there is not enough water, the batter may not rise properly. Yoghurt or curd can also be added to the batter instead of water, but too much yoghurt can cause the batter to be too watery and affect its ability to rise.
The type and amount of leavening agent used can also impact the consistency of the batter. Eno (fruit salt) is commonly used, but baking soda or baking powder can also be used. If using baking soda, it is important to note that it reacts with turmeric and can cause orange or red spots in the dhokla. Citric acid or lemon juice is added to activate the leavening agent, with citric acid giving a fluffier texture.
For White Dhokla, which is made with rice and urad dal, the batter should be ground to a thick consistency, with a fine grainy texture. Adding too much water when grinding the rice and dal can result in a thin batter that causes the dhokla to become flat after steaming and ruins the spongy texture.
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Steaming dhokla
You can make dhokla in a rectangular pan. The traditional dhokla is made with fermented yoghurt, but if you're in a hurry, you can add baking powder, fruit salt, or baking soda. The batter should be thick and not runny.
Prepare the steamer:
Pour 2.5 to 3.5 cups of water into a pot or steamer. Place a steel rack, ring, or long-legged trivet inside. Cover and bring the water to a rolling boil.
Prepare the batter:
Mix 1 cup of gram flour, 1 tablespoon of lemon juice or citric acid, 1 tablespoon of sugar, 1 teaspoon of salt, 1/4 teaspoon of turmeric powder, and 1 tablespoon of fruit salt or baking powder in a bowl. Gradually add water to make a medium-thick batter. Beat the batter very well in one direction (clockwise or anti-clockwise) with a whisk for 50 to 60 seconds.
Grease the pan:
Grease a 5-inch pan or container with 0.5 to 1 teaspoon of oil. Grease the sides as well.
Steam the dhokla:
When the water in the steamer is about to come to a boil, add fruit salt to the batter and pour 1 tablespoon of water. The fruit salt will activate and froth up. Quickly mix everything well and pour the batter into the greased pan. Even out the top with a whisk. Place the pan in the steamer, cover it, and steam for 12 to 20 minutes on a moderately high flame.
Prepare the tempering:
Heat 1 tablespoon of oil in a pan. Add 0.75 teaspoon of mustard seeds. When they begin to crackle, add 1 sprig of curry leaves and 2 sliced green chillies. Saute until the curry leaves turn crisp. You can also add 1 tablespoon of sesame seeds.
Serve the dhokla:
Once the dhokla is steamed, remove it from the steamer and let it cool. Then, pour the tempering over it and serve.
You can also steam dhokla in a pressure cooker or in the oven.
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Tempering ingredients
The most common tempering ingredients are:
- Oil
- Mustard seeds
- Curry leaves
- Green chillies
- Sesame seeds
Other ingredients that can be used in the tempering include:
- Whole red chillies
- Asafoetida
- Sugar
- Salt
- Garlic
- White sesame seeds
- Water
The tempering is made by heating oil in a pan and adding the mustard seeds. Once the seeds begin to crackle, the remaining ingredients are added and sautéed until the curry leaves turn crisp. This tempering mixture is then poured over the dhokla.
If the dhokla will be served after a few hours or the next day, it is recommended to simply pour the tempering over the dhokla and refrigerate it in a covered container. The coconut and coriander garnishes should be added just before serving.
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Oven-baked dhokla
Dhokla is a popular Gujarati snack that can be made in a rectangular pan. It is typically made with gram flour (besan), salt, mustard seeds, curry leaves, green chillies, ginger, and turmeric. The batter is steamed, but it can also be baked in an oven.
Ingredients:
- 1 cup gram flour (besan)
- 1 tbsp lemon juice or citric acid
- 1 tbsp sugar
- 1 tsp salt
- 1/4 tsp turmeric powder
- 1 tbsp fruit salt or baking powder
- 1 cup water
- Oil for greasing
Instructions:
- Preheat your oven to 180 degrees Celsius for 5 minutes.
- In a mixing bowl, combine the gram flour, lemon juice or citric acid, sugar, salt, turmeric powder, and fruit salt or baking powder.
- Gradually add water to the mixture to make a medium-thick batter. The batter should be thick enough to coat the back of a spoon but not too runny.
- Grease a rectangular baking tray with oil.
- Pour the dhokla batter into the greased tray.
- Place the tray in the preheated oven and bake for 20 minutes.
- Once done, insert a knife into the centre of the dhokla to check if it comes out clean. If not, bake for a few more minutes.
- Remove from the oven and let it cool for a few minutes.
- Cut into pieces and serve!
You can also add a tempering of spices and herbs to your dhokla. Heat some oil in a pan and add mustard seeds, curry leaves, and green chillies. Sauté until the curry leaves turn crisp, then pour this tempering over the baked dhokla.
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Instant Pot dhokla
Dhokla is a popular Gujarati snack, often served at tea parties, potlucks, and Indian-themed dinners. It is typically made with gram flour (besan), salt, mustard seeds, curry leaves, green chillies, ginger, and turmeric. The batter is made with an acidic ingredient like lemon juice or citric acid, and a leavening agent like baking soda or fruit salt. The batter is then steamed in a pan, stove-top pressure cooker, or Instant Pot.
Ingredients
- 3 cups water
- Oil for greasing
- 1 cup gram flour (besan)
- 1 tbsp lemon juice or citric acid
- 1 tbsp sugar
- 1 tsp salt
- ¼ tsp turmeric powder
- 1 tbsp fruit salt or baking powder
- Mustard seeds
- Curry leaves
- Green chillies
- Hing
- Sugar
- Salt
Instructions
- Add 3 cups of water to the Instant Pot. Cover the pot and wait for the water to come to a boil.
- Mix all the ingredients for the batter, except for the fruit salt, in a separate bowl.
- Add the fruit salt to the batter and mix well. The batter should look bubbly and frothy.
- Grease a pan that fits inside your Instant Pot. Pour the batter into the greased pan.
- Place a trivet at the bottom of the Instant Pot, and place the pan with the batter on top of it.
- Secure the lid, close the pressure valve, and cook for 15 minutes at high pressure.
- Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
- Cut the dhokla into diamonds or squares.
- Prepare the tempering by heating oil in a pan. Add mustard seeds, curry leaves, green chillies, hing, sugar, and salt.
- Slowly pour the tempering on top of the dhokla, allowing it to soak into the cake.
Your Instant Pot Khaman Dhokla is now ready to be served! Enjoy it warm with green chutney and hot chai.
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Frequently asked questions
Yes, you can make dhokla in a rectangular pan. It is recommended to use a square or rectangular microwave-safe dish as it is easier to cut the dhokla into cubes.
To make dhokla in a rectangular pan, prepare the dhokla batter and pour it into a greased rectangular pan. Cover the pan with a lid and let it steam for 12 to 20 minutes.
The ingredients required to make dhokla include gram flour (besan), salt, mustard seeds, curry leaves, green chillies, ginger, turmeric, citric acid or lemon juice, sugar, and fruit salt or baking soda.
The dhokla is done when a knife inserted in the centre comes out clean. You can also check by inserting a toothpick into the dhokla.
