Steaming Soft Dhoklas: The Perfect Recipe For Your Steamer

Dhokla is a popular Gujarati snack, made in various ways and enjoyed in different regions of India. It is typically made with besan (gram flour) or suji (semolina), citric acid or lemon juice, sugar, salt, turmeric, water, and fruit salt. The most appetising aspect of the dish is its colourful tempering, which includes oil, mustard seeds, whole red chillies, and curry leaves. While dhoklas are usually steamed, they can also be made in a microwave, pressure cooker, instant pot, deep pan, or oven.

How to make the batter

To make the batter for dhokla, you will need the following ingredients:

• Gram flour (also known as besan)
• Water
• Fruit salt/baking powder (dissolved in water)
• Mustard seeds
• Citric acid
• Salt
• Sugar
• Turmeric
• Oil
• Ginger paste (optional)
• Green chilli paste (optional)

Step-by-Step Guide:

• In a mixing bowl, add 1 cup of gram flour, citric acid, salt, sugar, and turmeric. You can also add ginger paste and green chilli paste for extra flavour.
• Mix the dry ingredients well, ensuring there are no lumps.
• Gradually add water to the bowl and mix until you achieve a smooth, medium-thick batter. The amount of water may vary, so adjust accordingly to get the right consistency.
• Beat the batter vigorously in one direction (clockwise or anti-clockwise) for 50 to 60 seconds.
• Check the consistency of the batter by dipping a spoon into it. It should coat the back of the spoon well but not be too thick or too runny.
• Add 1 tablespoon of fruit salt or baking powder to the batter and mix well. This will help the batter rise and give it a fluffy texture.
• If using fruit salt, dissolve it in a small amount of water before adding to the batter.
• The batter is now ready to be steamed!

How to prepare the steamer

To prepare the steamer for cooking dhokla, you will need a stove, a pot or steamer, and a steel or aluminium container to hold the dhokla batter.

First, pour 2.5 to 4 cups of water into a large pot or steamer. The amount of water will depend on the size of your pot or steamer, but ensure there is enough water to steam constantly for 20 minutes. Place a steel rack, ring, or long-legged trivet into the pot. Cover the pot and bring the water to a rolling boil.

While the water is heating up, grease your container with oil. You can use an aluminium bowl, cake pan, or masala dabba cups. Pour the dhokla batter into the greased container.

Once the water in the steamer is about to boil, add 3/4 teaspoon of fruit salt (such as Eno) to the batter and 1 tablespoon of water to activate the fruit salt. Mix well and quickly pour the batter into the greased container. Place the container in the steamer, ensuring that the lid has a vent to allow steam to escape.

Steam the dhokla for 15 to 20 minutes on a moderately high flame. It is important to maintain a constant steam, so check the water level occasionally and add hot water if needed. Do not add cold water, as this will cool down the steamer and affect the cooking process.

After steaming, turn off the stove and leave the dhokla covered in the pot for another 5 minutes. Then, carefully remove the container from the steamer and allow the dhokla to cool completely before removing it from the container and serving.

How to cook the dhokla

How to Cook Dhokla

Dhokla is a popular Gujarati snack, often served at breakfast or as an evening snack with tea. It can be made in a variety of ways, but the base remains the same. Here is a detailed recipe for how to cook dhokla in a steamer.

Ingredients:

• 1 cup gram flour (besan)
• Water (to make batter)
• 1 tbsp fruit salt/baking powder (dissolved in water)
• 1/2 tbsp mustard seeds
• Oil for greasing
• Salt
• Sugar
• Turmeric
• Citric acid
• Curry leaves
• Red chillies

Method:

• In a bowl, mix gram flour, citric acid, salt, sugar and turmeric. Add water gradually and mix well to make a smooth batter with a medium-thick consistency.
• In a separate glass, add the fruit salt or baking powder and some water. Pour this mixture into the dhokla batter.
• Grease a steaming tin with a few drops of oil and pour the batter into it.
• Steam the batter for about 15-20 minutes or until cooked.
• To make the tempering, heat some oil in a pan and add mustard seeds, curry leaves and red chillies. Let it splutter.
• Pour the tempering over the cooked dhokla.
• Cut into pieces and serve.

Tips:

• If you don't have a steamer, you can use a pressure cooker, microwave, instant pot, or even a deep pan to cook the dhokla.
• You can also use special dhokla steamer devices available in the market, which work in the same way as a standard cooker.
• If you don't want to use fruit salt or citric acid, you will need to provide extra fermentation time (about 4 hours) for the batter to be ready for steaming.
• You can serve dhokla as it is, or with green chutney or green chilli on the side.

How to make the seasoning

To make the seasoning for your dhokla, you will need the following ingredients:

• Mustard seeds
• Oil
• Green chillies
• Curry leaves
• Coriander leaves (optional)
• Coconut (optional)
• Sesame seeds (optional)
• Hing (optional)
• Sugar
• Salt

Heat some oil in a pan, and add mustard seeds. When they start to splutter, add the curry leaves and green chillies. If using, add the sesame seeds now, and saute until they crackle. Turn the flame low and add the hing, sugar, and salt. Mix the hing with the oil, and then pour in some water. Bring the water to a boil, and then turn off the heat. Stir a few times to dissolve the sugar, and then leave the mixture to cool down a bit.

How to serve the dhokla

Dhokla is a popular Gujarati snack, often served for breakfast or as a light snack in the evening with a hot cup of tea or coffee. It can be served as it is, or with a side of green chutney or green chilli.

If you want to get creative, you can serve dhokla with a variety of toppings and sides. Here are some ideas:

• Coriander Chutney
• Mint Chutney
• Garlic Chutney
• Red Garlic Chutney
• Tamarind Chutney
• Papaya Chutney
• Mint Chutney
• Coriander Chutney
• Sev khamani (a popular street food in Surat made with leftover khaman)
• Surti locho (a breakfast dish found in Surat, made with steamed batter and served with toppings like onions, peanuts and sev)
• Kaachu tel (raw oil, usually peanut or sesame oil)
• Methia no masaalo (a Gujarati pickle masala)
• Keri no ras (mango pulp, served with idada in the summer)
• Coconut
• Sesame seeds
• Coriander leaves
• Pomegranate

Frequently asked questions