Indian dishes explained: dhokla recipe
What exactly goes into this iconic Indian food?
Dhokla is an iconic dish of India – and it comes from the westernmost state of India, Gujarat. It's available in many countries all over the world.
It is said that the first reference to dhokla was in 1520 AD.
Dhokla can be eaten for breakfast, as a snack or as a side dish. Dhokla is a famous Indian street food that is usually garnished with tempered mustard seeds, kadi patta (curry leaves) and green chillies. It is served with chutney made of coriander and grated coconut.
There are almost twenty types of dhokla, out of which Khaman is the most popular version. The other versions of dhokla are Khandhavi dhokla, sandwich dhokla, cheese dhokla and Rasia dhokla.
Dhokla is steamed, and hence is fluffy, with a soft and spongy texture. It reveals a sweet, savoury and spicy taste.
In India, dhokla is made either from semolina or chickpea flour. But Khaman dhokla is only made from chickpea flour.
- 1 cup semolina
- 1 1/4 tbsp lemon juice
- 1/2 tsp sugar
- Salt (to taste)
- 1/2 cup of water (or as required)
- 1 tsp fruit salt
- Mustard seeds
- Green chilli
- Kadi patta (curry leaves)
- 1 cup curd
- Mix the semolina, lemon juice, sugar, salt and curd.
- Keep the mixture aside for 15-20 minutes for fermentation.
- Add the fruit salt and water to the mixture.
- Stir quickly to ensure that the fruit salt is well mixed.
- Grease a pan and pour the batter into it.
- Shake the pan to level the batter.
- Keep the pan in the steamer. Leave it for 18-20 minutes.
- After 18 minutes, check it with a knife or a toothpick. If the toothpick/knife is clean, then the dhokla is ready. Otherwise, steam it for another 2-3 minutes.
- When it cools down, unmould the dhokla from the pan.
Making tempering for dhokla
- Heat oil in a small pan.
- Add mustard seeds, curry leaves and chopped green chillies and fry for approximately 10 seconds.
- Add the tempering to the top of the dhokla.
Do not wait to grease the pan, do it earlier when the batter is fermenting.