Who doesn’t love the Gujarati snack that is soft & fluffy with a tangy flavor mixed with a mild sweetness. This is an easy-to-make snack that is perfect for any time of the day, be it for breakfast, lunch or an evening snack.
It is perfect with a little mint chutney to dip in or tomato ketchup if that is what you prefer. Try this out and let us know how it turned out in the comments below!
- Pressure Cooker for Steaming
- 2 cups Gram Flour
- 1 cup Yogurt (nicely beaten)
- 1 cup Warm Water
- 1 teaspoon Salt (adjust to taste)
- ½ teaspoon Turmeric Powder
- 1 teaspoon Green Chillies + Ginger Paste (Take equal amount of Green chilli and Ginger and make it into a paste)
- 1 tbsp Lemon Juice
- 1 teaspoon Baking Soda
- 1 teaspoon Oil
- 2 tbsp Oil
- 1 teaspoon Mustard Seeds
- 2 tbsp Coriander leaves (finely chopped)
- ½ cup Grated Coconut
For Batter Fermentation
- Take the Gram Flour (Besan) in a bowl and add the Yogurt and warm water and mix well.
- Add slowly while continuously mixing to avoid the formation of lumps.
- Add Salt and whisk well
- Keep the bowl aside for about 4 hours for fermentation.
- After the fermentation of the batter, Add Turmeric powder and the Green Chilli + Ginger Paste and Mix well.
- Add Lemon Juice + Baking Soda + 1 tsp of Oil into a separate bowl and mix well.
- Add this to the Batter and whisk well for a a minute.
- Take about 1 litre of Water into a Pressure Cooker and heat it.
- Take a flat plate or pan and grease it well with a little oil.
- Pour the prepared batter into the greased pan and place it in the Steamer.
- Cover the Cooker with a lid (without the whistle or the gasket) and steam for 10 minutes.
- Remove the pan and let it cool for a few minutes. Cut into squares and place on a plate.
- Heat the Oil for tempering in a small pan.
- Add the Mustard seeds . When the seeds begin to crackle, pour it onto the cut Dhokla pieces.
- Garnish by sprinkling chopped Coriander leaves and grated Coconut.
- Serve with Mint Chutney.
- Serve hot or cold. Dhokla tastes awesome.
- You can store it in a cold place and have it for a day or two.
- If you need it to be more spicy, throw in a chopped chilli into the oil while tempering.