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Dhokla is a popular vegetarian snack from the Gujarati cuisine. It is a steamed, fermented dish made from gram flour (besan), yogurt (dahi), and a variety of spices. It is a light, fluffy, and spongy dish that is perfect for snacking or as a breakfast dish.
The origins of dhokla can be traced back to the ancient times of Gujarat, where it was a staple food of the local people. Over time, the recipe for it has evolved and has become a signature dish of Gujarat. It is now widely enjoyed across India and even in other parts of the world.
This dish is made by mixing gram flour, yogurt, and a variety of spices to make a smooth batter. The batter is then left to ferment for a few hours, which gives it its distinct tangy flavor. After fermentation, the batter is mixed with fruit salt (Eno), which helps it rise and gives it a fluffy texture. The batter is then steamed for 15-20 minutes until it is cooked through.
Once cooked, it is cut into small pieces and served with a variety of chutneys, such as green chutney and sweet chutney. It can also be served with a sprinkle of chopped coriander leaves and a tempering of mustard seeds and sesame seeds.
This is a healthy snack option as it is low in calories, high in protein, and contains no added fats. It is also gluten-free and suitable for people with celiac disease or gluten intolerance. It is a versatile dish that can be eaten as a snack, breakfast, or even as a main course.
This is a traditional Gujarati snack made from fermented batter. It’s a fluffy and spongy dish that is typically served with green chutney and sweet chutney. Here’s a simple recipe for making dhokla at home:
Ingredients for Dhokla :
- 1 cup gram flour (besan)
- 1/2 cup yogurt (dahi)
- 1/4 teaspoon turmeric powder (haldi)
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste.
- Salt to taste
- 1 teaspoon fruit salt (eno)
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds (rai)
- 1/2 teaspoon sesame seeds (til)
- 1 tablespoon chopped coriander leaves
- 1 cup water
Instructions for Dhokla:
- Take a bowl and add gram flour, yogurt, turmeric powder, ginger paste, green chili paste, and salt to it. Mix well and make a smooth batter by adding water. Keep it aside for 30 minutes.
- After 30 minutes, add fruit salt to the batter and mix well. The batter will start to rise.
- Take a steamer or a large pot and add water to it. Bring it to a boil.
- Grease a plate or any flat plate with oil.
- Pour the batter into the plate and steam it for 15-20 minutes or until a toothpick comes out clean.
- Remove the plate from the steamer and let it cool down for 5 minutes.
- Cut it into small pieces and keep it aside.
- In a small pan, heat oil and add mustard seeds and sesame seeds to it. Once they start to splutter, turn off the heat.
- Pour this tempering over the dhokla and sprinkle some chopped coriander leaves on top.
- Serve hot with green chutney and sweet chutney.
Your dhokla is now ready to be served. Enjoy!
Green chutney is a delicious and spicy condiment that is commonly served with Indian snacks like samosas, pakoras, and dhokla. It is made with fresh herbs, spices, and lemon juice. Here’s a simple recipe for making green chutney at home:
- 1 cup fresh cilantro (coriander) leaves
- 1/2 cup fresh mint leaves
- 2-3 green chilies, chopped (adjust to taste)
- 1-inch piece of ginger, peeled and chopped
- 1 garlic clove, peeled
- 1 tablespoon lemon juice
- Salt to taste
- Water, as needed.
- Wash the cilantro and mint leaves thoroughly and chop them roughly.
- In a blender or food processor, add the cilantro, mint, green chilies, ginger, garlic, and lemon juice. Add salt to taste.
- Blend everything together to a fine paste. If the mixture is too thick, add a little water and blend again.
- Taste the chutney and adjust the seasoning as needed.
- Transfer the chutney to a clean container and store it in the refrigerator.
Your green chutney is now ready to be served. It can be stored in an airtight container in the refrigerator for up to a week. Enjoy it as a dipping sauce for snacks, or as a spread for sandwiches and wraps.
Dhokla is a nutritious snack that is low in calories and high in protein. The nutritional value of it can vary depending on the recipe and serving size, but here is a general idea of the nutritional content of a serving of the dish:
- Calories: 150-200 calories
- Protein: 5-8 grams
- Carbohydrates: 25-30 grams
- Fat: 3-5 grams
- Fiber: 2-4 grams
- Sugar: 1-2 grams
It is made from gram flour (besan), which is a good source of protein, fiber, and complex carbohydrates. The fermentation process of the batter also adds beneficial bacteria to the dish, which can help improve gut health.
One of the key benefits of this edible is that it is low in calories, making it a healthy snack option for people who are watching their weight. It is also gluten-free, which makes it suitable for people with celiac disease or gluten intolerance.
However, it is important to note that some variations of it may contain high amounts of oil or sugar, which can increase the calorie count and negate some of the health benefits. It’s always a good idea to check the recipe and nutritional information before consuming.
Dhokla is a popular Indian snack originating from the state of Gujarat. It is made from fermented batter primarily consisting of chickpea flour (besan) and often includes ingredients like yogurt, water, and spices. It offers several health benefits due to its nutritious ingredients and preparation method:
- Good Source of Protein: Chickpea flour, the main ingredient in dhokla, is rich in protein, making it a nutritious option for vegetarians and vegans to meet their protein needs.
- Low in Calories and Fat: It is relatively low in calories and fat, especially when compared to fried snacks. It can be a healthier alternative for those looking to manage their weight or adopt a balanced diet.
- Fermentation Benefits: The fermentation process involved in making dhokla increases the bioavailability of nutrients, making it easier for the body to absorb essential vitamins and minerals.
- Probiotic Potential: Fermented foods like dhokla can have probiotic benefits, promoting a healthy gut microbiome and aiding digestion.
- Rich in Fiber: Chickpea flour and other ingredients used in dhokla contain dietary fiber, which supports digestive health, helps regulate blood sugar levels, and provides a feeling of fullness.
- Gluten-Free Option: Traditional dhokla made from chickpea flour is naturally gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.
- Nutrient-Rich Ingredients: Depending on the variations, it may include ingredients like green chilies, curry leaves, mustard seeds, and grated coconut, adding essential vitamins, minerals, and antioxidants to the dish.
- Low Cholesterol: As it is typically steamed rather than fried, it is a healthier choice with lower cholesterol levels.
- Balanced Snack: It is a balanced snack that combines protein, carbohydrates, and healthy fats, providing sustained energy and keeping you satiated between meals.
- Quick and Easy to Make: It can be prepared relatively quickly and easily, making it a convenient and nutritious snack or light meal option.
While it offers several health benefits, it’s essential to be mindful of the ingredients and cooking methods. Opt for homemade dhokla to control the ingredients and reduce the use of oil. Additionally, enjoy dhokla as part of a well-rounded diet that includes a variety of nutrient-dense foods for optimal health and nutrition.
Tips and Tricks
Here are some tips and tricks to make delicious and fluffy Dhokla:
- Consistent Batter: Ensure a smooth and lump-free batter by gradually adding water to the chickpea flour (besan). Stir well to get a consistent and pourable batter.
- Proper Fermentation: Fermentation is crucial for soft and spongy Dhokla. Allow the batter to ferment for the right amount of time, usually 6 to 8 hours, in a warm place. You can also add a pinch of baking soda or fruit salt to aid fermentation.
- Use of Yogurt: Adding yogurt to the batter not only enhances the flavor but also aids in fermentation and contributes to the Dhokla’s texture.
- Steaming Technique: Grease the steaming vessel with oil to prevent sticking. Steam the Dhokla on medium heat, and do not overcook to maintain its softness.
- Testing Doneness: To check if the Dhokla is cooked, insert a toothpick or a knife into the center. If it comes out clean, the Dhokla is ready.
- Tempering Flavors: Enhance the taste by tempering with mustard seeds, curry leaves, green chilies, and a pinch of asafoetida (hing) in hot oil. Pour the tempering over the cut Dhokla for added flavor.
- Cutting Dhokla: Once the Dhokla cools down slightly, cut it into desired shapes. Use a sharp knife to get clean and neat cuts.
- Steaming Time: For a softer texture, steam the Dhokla for a shorter time, and for a firmer texture, steam a little longer.
- Adjusting Spice: Customize the spiciness by adding or reducing green chilies in the batter and tempering according to your taste preference.
- Garnish: Before serving, garnish the Dhokla with chopped coriander leaves, grated coconut, or a sprinkle of black pepper for added freshness and presentation.
- Serving Ideas: Dhokla can be served as a snack, breakfast, or a light meal. Pair it with green chutney, tamarind chutney, or enjoy it with a hot cup of tea.
Remember, making Dhokla might take a few attempts to get the perfect texture and taste. Be patient and practice to master the art of making soft and flavorful Dhokla. Enjoy this delightful Gujarati delicacy with your loved ones!
Dhokla is a popular and savory Indian snack made from fermented gram flour (besan) batter. It is known for its light and spongy texture and is typically garnished with a combination of spices and herbs. Here are some serving suggestions for a delightful Dhokla experience:
- Green Chutney: Serve Dhokla with green chutney made from mint, cilantro, green chilies, and lemon juice. The spicy and tangy chutney pairs perfectly with the mild and fluffy Dhokla.
- Tamarind Chutney: Accompany Dhokla with sweet and tangy tamarind chutney. The combination of flavors adds a delicious twist to the dish.
- Sev: Top the Dhokla with some fine sev (crunchy chickpea flour noodles) for added texture and taste.
- Fresh Coconut: Sprinkle freshly grated coconut over the Dhokla for a nutty and tropical flavor.
- Mustard Seeds Tempering: Heat some oil in a pan, add mustard seeds and curry leaves, and let them splutter. Drizzle this tempering over the Dhokla to enhance its taste and aroma.
- Serving with Tea: Dhokla makes a great snack to accompany a cup of Indian masala chai or regular tea.
- Vegetable Garnish: Garnish the Dhokla with finely chopped vegetables like tomatoes, cucumbers, and onions for added freshness and crunch.
- Yogurt: Serve Dhokla with a side of yogurt to balance the flavors and provide a creamy contrast.
- Pickles: Pair Dhokla with spicy and tangy Indian pickles for an extra burst of flavor.
- Chai-Time Snack: Dhokla is often enjoyed during evening tea time or as a light breakfast option.
Remember that Dhokla tastes best when it’s fresh and warm. You can also experiment with different toppings and chutneys to create your own unique serving style. Dhokla is a versatile dish that can be enjoyed on its own or as part of a larger meal. Enjoy the soft and fluffy goodness of Dhokla with your favorite accompaniments!
Can we make dhokla without eno?
Yes, it is possible to make dhokla without Eno fruit salt. Instead of Eno, you can use alternatives such as baking soda or citric acid (lemon juice or vinegar) to achieve the required fermentation and fluffiness in the batter. Baking soda can be used in combination with citric acid to create the necessary reaction. However, keep in mind that the proportions may vary, and it’s important to follow a reliable recipe that provides instructions for making dhokla without Eno.
How to make soft and Fluffy dhokla?
To make soft and fluffy dhokla, follow these steps:
Prepare the batter: In a mixing bowl, combine gram flour (besan), yogurt, and water to make a smooth batter. Add turmeric powder, ginger-green chili paste, salt, and a pinch of sugar for flavor.
Fermentation: Cover the batter and let it ferment for a few hours or overnight. This step is crucial for achieving a soft texture. The batter should rise and become slightly frothy.
Seasoning: In a small pan, heat oil and add mustard seeds. Once they splutter, add curry leaves and green chilies. Pour this tempering over the fermented batter and mix gently.
Steaming: Grease a steamer plate or a baking dish and pour the batter into it. Place the plate in a steamer or a large pot filled with boiling water. Steam the dhokla for around 15-20 minutes or until a toothpick inserted comes out clean.
Garnish and serve: Once the dhokla is steamed and cooled, cut it into desired shapes. Garnish with freshly grated coconut, coriander leaves, and a drizzle of tempered mustard seeds. Serve with green chutney or tangy tamarind chutney.
By following these steps, you should achieve soft and fluffy dhokla with a delightful texture and taste.
Which method is used to prepare dhokla?
The most common method used to prepare dhokla is the steaming method. The batter made from fermented gram flour and other ingredients is poured into a greased plate or dish and then steamed until cooked and fluffy. Steaming helps in achieving the light and spongy texture of dhokla.