Steaming Soft Dhoklas: The Pressure Cooker Method

Dhokla is a popular Gujarati snack that can be steamed, baked, or cooked in a microwave. It is made with a batter of gram flour and a leavening agent, which is then steamed in a mould to create a fluffy and soft savoury cake. The traditional method of making dhokla involves soaking and fermenting the batter, but it can also be made instantly with the addition of a leavening agent such as fruit salt or baking soda.

Dhokla can be steamed in a pressure cooker by placing a small bowl or stand in the cooker and balancing a greased plate or container containing the dhokla batter on top. The whistle is removed and the lid is closed before steaming on medium flame for 15 minutes. If not fully cooked, it can be cooked for an additional 5 minutes.

Prepare the ingredients

To make Khaman Dhokla, you will need the following ingredients:

• Gram flour (also known as besan)
• Water
• Oil (sunflower oil is best, but any neutral-tasting oil will work)
• Ginger (freshly grated or a paste)
• Green chillies (fresh or a paste)
• Fruit salt (such as Eno) or baking soda/powder
• Salt
• Sugar
• Lemon juice or citric acid
• Turmeric powder (optional)
• Asafoetida (also known as hing, optional and not gluten-free)
• Semolina (also known as rava or sooji, optional)
• Curry leaves
• Mustard seeds
• White sesame seeds
• Coconut (freshly grated or shredded)
• Coriander leaves (also known as cilantro)

First, gather and prepare all the ingredients. Ensure you have measured out the correct quantities of each ingredient. Grate or prepare any pastes, and have your fruit salt or baking soda/powder ready. You may also want to prepare any additional garnishes, such as fresh coriander leaves or grated coconut, although these are optional.

If you are using whole spices, such as mustard seeds, you may want to gently heat them in a pan to release their flavour before adding them to the dhokla batter.

Now, you are ready to start making your Khaman Dhokla batter!

Mix the batter

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

• Gram flour (also known as besan)
• Water
• Oil (sunflower oil is recommended, but any neutral-tasting oil will do; avoid olive oil)
• Ginger (freshly grated or a paste)
• Green chillies (fresh or a paste)
• Fruit salt (such as Eno, which is a combination of citric acid, sodium bicarbonate, and additives) or baking soda
• Salt
• Sugar
• Lemon juice or citric acid
• Semolina (optional, but adds a good texture)

You may also add a pinch of turmeric powder and asafoetida (also known as hing) for flavour and colour, but these are optional. If you wish to make a gluten-free version, omit the asafoetida or use a gluten-free variety.

To prepare the batter, follow these steps:

• In a mixing bowl or jug, combine the water, ginger, green chilli, salt, sugar, oil, and lemon juice or citric acid. Stir well until the sugar dissolves. Set aside.
• Place a sieve over a large mixing bowl. Add the gram flour and turmeric (if using) to the sieve and sieve them into the bowl.
• Add the semolina (if using) to the bowl and mix well.
• Pour the spiced water mixture into the dry ingredients and mix well to form a lump-free batter. At this stage, the batter will be thick.
• Add more water as needed to create a free-flowing yet slightly thick batter. The amount of water required will depend on the texture of your gram flour, so you may need to add a little more or less than the recommended amount. You are aiming for a batter that is thick enough to coat the back of a spoon yet thin enough that it doesn't have a ribbon consistency.
• Beat the batter vigorously in one direction (clockwise or anti-clockwise) with a whisk for exactly 50 to 60 seconds.

Your batter is now ready to be steamed!

Grease the pan

To grease the pan, you will need to take an aluminium bowl or a steel container. Grease the bowl or container with oil completely from the inside. The quantity of oil will depend on the size of your bowl or container. This step is important to ensure that the dhokla does not stick to the bowl or container.

Once you have greased the bowl or container, add the dhokla batter to it.

Steam the dhokla

Now that the batter is ready, it's time to steam the dhokla. This can be done in a few different ways, depending on the equipment you have available. Here are some options:

Using a Steamer:

• Place a steel rack, ring, or long-legged trivet in a large pot or steamer.
• Pour 2.5 to 3.5 cups of water into the pot/steamer and bring it to a rolling boil. Make sure there is enough water for constant steaming during the cooking process.
• Grease a 5-inch pan or container with oil.
• When the water is about to boil, add 3/4 teaspoon of Eno (fruit salt) to the batter and pour in 1 tablespoon of water. The Eno will activate and froth up.
• Quickly mix the batter well and pour it into the greased pan.
• Place the pan in the steamer, cover it, and steam for 20 minutes on a moderately high flame.
• After 5 minutes, you may need to reduce the heat a bit to prevent water from coming out of the sides.
• To check if the dhokla is done, insert a knife into the centre; it should come out clean.

Using a Microwave:

• Make the dhokla batter without the fruit salt or baking soda.
• Let the batter sit for 10 minutes, then add the fruit salt or baking powder. Do not overmix.
• Grease a microwave-safe tray with oil.
• Pour the batter into the tray and microwave for 2 minutes and 30 seconds on high.
• Check if the dhokla is cooked by inserting a toothpick; if it comes out clean, it's ready. If not, microwave for another 20-30 seconds.

Using a Pressure Cooker:

• Prepare the dhokla batter and set it aside.
• Pour 1.5 to 2 glasses of water into a 3-5 litre capacity pressure cooker and heat it over medium flame for 4-5 minutes.
• Place a small bowl or stand in the cooker and balance the dhokla plate/container on top. You can also use a dhokla stand designed for pressure cookers.
• Remove the whistle from the cooker and close the lid.
• Steam the dhokla for 15 minutes on medium flame. If it's not fully cooked, steam for an additional 5 minutes.

Using an Instant Pot:

• Grease a springform or steel plate with oil and set it aside.
• In the instant pot, add 2 cups of water to the inner pot and put the trivet inside.
• Set the pot on 'saute' mode.
• Prepare the dhokla batter and set it aside.
• Once you see steam coming from the instant pot, pour the batter into the greased container and place the container on the trivet.
• Close and lock the lid, setting the pot on steam for 15 minutes on high pressure.
• Allow the pressure to release naturally, then carefully remove the lid and container. Let the dhokla cool a little before pouring the tempering.

Using an Oven:

• Preheat the oven to 180 degrees Celsius for 5 minutes.
• Grease a baking tray and pour the dhokla batter into it.
• Bake the dhokla for 20 minutes at the same temperature.
• Prepare the tempering and pour it over the baked dhokla before cutting and serving.

Using a Deep Pan:

• Prepare the dhokla batter.
• Grease a steel container and pour the batter into it.
• Heat 1-2 glasses of water in a deep pan on medium flame.
• When steam starts to emanate, place the dhokla container in the pan over a small stand or bowl.
• Cover the container and steam for 12 to 15 minutes.
• Remove the dhokla from the pan and let it cool, then pour the tempering over it.

Prepare the seasoning

The seasoning, or tempering, is an important part of making dhokla, as it infuses the dish with flavour and moisture.

To prepare the seasoning, heat two tablespoons of oil in a small pan. You can use peanut oil or any other neutral-tasting oil.

Add a teaspoon of mustard seeds and allow them to crackle. When they are crackling, add 10-12 curry leaves, a teaspoon of cumin seeds, and a teaspoon of chopped green chilli. You can also add a couple of tablespoons of white sesame seeds and fry them for a few seconds, but be careful not to brown them as they will become bitter.

Next, carefully add a third of a cup of water and switch off the heat. Add two teaspoons of sugar and stir to dissolve.

Remove from the heat and immediately pour the seasoning over the dhokla, so that it seeps through the sliced edges.

Frequently asked questions