Steaming Soft Dhoklas: Hebbar's Style

Dhokla is a popular Gujarati snack, typically made with fermented chickpea or gram flour batter. It is a combination of sweet and sour tastes, often served as a snack or for breakfast. While the traditional method involves fermenting the batter overnight, there are several instant versions that use fruit salt or baking soda to achieve the same texture and sponginess. The batter is then steamed in a dhokla steamer, cooker, or even a microwave, before being tempered with spices and curry leaves.

How to make the batter

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

• Gram flour (besan)
• Semolina (rava/suji)
• Turmeric (haldi)
• Ginger paste
• Asafoetida (hing)
• Lemon juice
• Salt
• Sugar
• Water
• Eno fruit salt or baking soda

Optional: chilli, cumin/jeera, sesame seeds, coconut, coriander)

Firstly, take a large mixing bowl and add the gram flour, semolina, and turmeric. You can also add ginger paste, asafoetida, sugar, salt, lemon juice, and oil at this stage. Mix the dry ingredients well, ensuring there are no lumps.

Next, add water gradually and mix to form a smooth batter. The batter should be of medium-thick consistency. You can add more or less water depending on the desired thickness.

Now, add the Eno fruit salt or baking soda. Mix gently until the batter becomes frothy and light. If using baking soda, add lemon juice or citric acid to activate it.

At this point, you can add any optional ingredients like chopped green chillies, cumin seeds, sesame seeds, or grated coconut. Give the batter a final mix.

Your dhokla batter is now ready for steaming!

How to steam the batter

To steam the batter, you will need to prepare your steamer and ensure there is enough water to steam the dhokla for 15-20 minutes. Grease your steaming tin with a couple of drops of oil and pour the batter into it. Place the tin in the steamer and steam for 15-20 minutes or until cooked.

If you are using a pressure cooker, fill it with 1.5 to 2 glasses of water and heat over a medium flame for 4-5 minutes. Place a small bowl or stand in the cooker and balance the greased plate/container with the batter over it. You can also use a dhokla stand. Remove the whistle and close the lid. Let it cook for 15 minutes on medium flame and add 5 minutes if it is not cooked thoroughly.

If you are using an instant pot, add 2 cups of water to the inner pot and put the trivet inside. Set the pot on 'saute' mode. Pour the batter into a greased container and once you see steam, place the container on the trivet, close and lock the lid. Set the pot on steam for 15 minutes on high pressure. Allow the pressure to release naturally.

If you are steaming the dhokla in a deep pan, heat 1-2 glasses of water on a medium flame. When steam starts to emanate, put the greased container with the batter in the pan over a small stand or bowl. Cover the container and let it steam for 12-15 minutes.

If you are using an oven, preheat to 180 degrees Celsius for 5 minutes. Grease a baking tray and pour the batter into it. Pop it in the oven for 20 minutes.

If you are using a microwave, grease a microwave-safe tray with oil and pour the batter into it. Place in the microwave on high power for 5 minutes. Check if the dhokla is cooked by inserting a toothpick; if it comes out clean, it is cooked. If not, microwave for another 20-30 seconds.

How to temper the steamed dish

Once the dhokla is steamed, it is time to temper it. Here is how to do it:

Firstly, prepare the tempering by heating oil in a pan. The quantity of oil depends on the recipe. Some recipes call for 3 teaspoons of oil, while others use 1 tablespoon.

Next, add mustard seeds to the oil. The quantity of mustard seeds also varies, with some recipes calling for 1/2 tablespoon, while others use 3/4 teaspoon.

Then, add cumin seeds to the pan. Again, the quantity varies, with some recipes using 1/2 teaspoon, while others use 3/4 teaspoon.

After that, add sesame seeds to the pan. Most recipes call for 1 teaspoon of sesame seeds, but one recipe uses 1/4 teaspoon.

Now, add a pinch of asafoetida (hing) to the pan.

Additionally, add green chillies to the tempering. Some recipes call for 2 green chillies, while others use just 1. You can slit or slice the green chillies, or simply allow them to splutter in the oil.

For extra flavour, add a few curry leaves to the tempering.

At this point, you can also add some water to the tempering. The quantity of water varies, with some recipes using 1/4 cup, while others use just 2 tablespoons.

To add a touch of sweetness, you can also add sugar to the tempering. The quantity of sugar depends on your taste, but most recipes add about 1 teaspoon.

Finally, add salt to taste and mix well.

Once the tempering is ready, pour it over the steamed dhokla. Make sure the dhokla absorbs the tempering completely.

How to serve the dhokla

Dhokla is a popular Gujarati snack that can be served in a variety of ways. Here are some tips and suggestions for serving this delicious dish:

Presentation and Plating:

Firstly, dhokla is a visually appealing dish due to its colourful tempering and spongy texture. When plating, ensure that you showcase the vibrant colours and textures of the dish. Cut the dhokla into even squares or rectangles, and arrange them neatly on a plate or platter. Sprinkle the tempering spices and garnishes over the dhokla pieces, allowing the flavours and colours to enhance the presentation. You may also add a sprinkle of toasted sesame seeds, fresh coconut, and finely chopped coriander leaves for added colour and texture.

Accompaniments:

Dhokla is often served with chutneys, such as green chutney, tamarind chutney, coriander chutney, or red garlic chutney. These chutneys provide a flavourful contrast to the dhokla and can be served on the side or drizzled over the dhokla pieces. Additionally, dhokla can be enjoyed with a hot cup of tea or coffee, especially when served as a light snack in the evening.

Temperature and Texture:

Dhokla is best served hot or warm, as this enhances its soft and spongy texture. If you have prepared the dhokla in advance, you can reheat it by steaming it again in a steamer or cooker until it is very hot. This will ensure that the dhokla retains its soft and fluffy texture. If the dhokla feels dry, you can prepare a fresh tempering with a little water and pour it over the dhokla just before serving.

Variations:

There are several variations of dhokla that you can serve, such as bread dhokla, rava dhokla, khaman dhokla, and instant dhokla. Each variation has its unique ingredients and preparation methods, so feel free to experiment with different recipes to find your favourite. Additionally, you can serve dhokla as a party snack or as part of a potluck, as it is a versatile and well-loved dish.

How to store the dhokla

Dhokla is best served fresh, but it can be stored for later consumption. Here are some tips on how to store your homemade dhokla:

Storing Freshly Made Dhokla:

• Allow the dhokla to cool completely before storing it.
• Do not add coconut and coriander leaves if you plan to refrigerate the dhokla.
• Place the cooled dhokla in an airtight container and store it in the refrigerator.
• Consume the refrigerated dhokla within two days for the best taste and quality.

Reheating Stored Dhokla:

• To reheat, steam the dhokla again in a steamer, cooker, or instant pot until it is very hot.
• Alternatively, place the bowl uncovered in the instant pot and pressure cook for zero minutes.
• You can also refresh the dhokla by making a fresh tempering with a little water and pouring it over the dhokla before serving.

Freezing Dhokla:

• If you want to store dhokla for longer periods, you can freeze it.
• Cut the dhokla into portions and place them in freezer-safe containers or bags.
• Label the containers with the date and store them in the freezer.
• Frozen dhokla can be stored for up to three months.
• To serve, thaw the dhokla at room temperature or reheat it in the microwave or steamer until warm.

Frequently asked questions