- 200 grams of Dhokla flour
- 1 cup of yugurt
- 1 teaspoon of Ginger paste
- 1 teaspoon of red chili
- 1 teaspoon chopped of green chili
- 1 teaspoon of coriander powder
- 1 teaspoon of jeera powder
- 1 teaspoon of garlic
- 1 teaspoon of salt or to taste
- 1 teaspoon of sugar
- 1 teaspoon of lemon juice
- a pinch of asafoetida
- 1 teaspoon of mustard seeds
- Fresh cut coriander leaves
- 5-6 Green/Red chili
- Grated coconut
- 1-2 tablespoons of Oil
- Mix the dhokla flour, yogurt in a bowl with some water, mix it well to avoid lumps.
- Make the ginger, garlic, greenchili paste, lemon juice and mix it well in the batter.
- Add pinch of asafoetida, 1 teaspoon of sugar, red chili, coriander and jeera poweder and salt to taste, mix it well.
- Leave the batter for 1-2 hours to ferment.
- Take 2-3 thalis, and grease it with oil.
- Bring the steamer to boiling point.
- Pour the dhokla batter in the greased thali, and put it in steamer, close the lid
- After 8-10 mins Dhokla will be cooked- to check take a knife and insert in the batter, if the batter sticks to knife- it is not cooked yet, and if it doesn’t stick- that means it is ready to take out.
- Take out the thalis from steamer when the batter is cooked and let it cool down and then cut it into small diamond shaped pieces.
- Heat 2 tablespoons of oil in a non-stick pan. Add half tspn mustard seeds and cumin seeds.
- When they start to sputter, add a pinch of asafetida , dry red chillies and fresh curry leaves.
- Then add the pieces of dhoklas and season it for about 5-10 min turning a few times in between. Add a tsp of sugar and fresh shredded coconut to it.
- Let some of the dhoklas turn a little crispy light brown.
- Garnish with grated coconut, and coriander leaves.
This is typical Gujarati dhokla. Serve hot with green coriander, chillie and mint chutney or sweet-sour tamarind sauce 🙂