Real Gujarati Dhokla



Items needed:

  1. 200 grams of  Dhokla flour
  2. 1 cup of yugurt
  3. 1 teaspoon of Ginger paste
  4. 1 teaspoon of red chili
  5. 1 teaspoon chopped of green chili
  6. 1 teaspoon of coriander powder
  7. 1 teaspoon of jeera powder
  8. 1 teaspoon of garlic
  9. 1 teaspoon of salt or to taste
  10. 1 teaspoon of sugar
  11. 1 teaspoon of lemon juice
  12. a pinch of asafoetida
  13. 1 teaspoon of mustard seeds
  14. Fresh cut coriander leaves
  15. 5-6 Green/Red chili
  16. Grated coconut
  17. 1-2 tablespoons of Oil

Process:

    • 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 🙂

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