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Ajay Chopra
Dhokla is a traditional Gujarati snack. Chef Ajay Chopra shares the recipe for this savoury snack.
Preparation Time
10-15 Min
Cooking Time
15-20 Min
Meal Type
snack
Difficulty
MEDIUM
For the batter
1 cup chana dal
½ cup rice
¼ tsp fenugreek seeds
1 green chilli
1 inch ginger
¼ tsp turmeric powder
a pinch of asafoetida
3 tsp curd
salt to taste
For tempering
1 tsp peanut oil
¼ tsp mustard seeds
¼ tsp cumin seeds
7-8 curry leaves
2 slit green chillies
¼ cup water
2 tsp sesame seeds
a pinch of asafoetida
½ tsp salt
½ tsp sugar
½ tsp lemon
For Garnish
2 tsp chopped corinader
In a bowl take chana dal, and rice, cover it and soak for about 4 to 5 hours then drain all the water.
Add soaked dal, rice, ¼ tsp fenugreek seeds in a grinder jar. Also add green chilli, ginger (chopped). The batter should not be ground into a paste, it should have a grainy texture and the consistency should be thick.
Take the batter in a bowl or pan. Add ¼ tsp turmeric powder, 1 pinch asafoetida, 3 tsp curd. Mix it very well and cover the paste and let the batter ferment for 8 to 9 hours.
After fermentation add water and salt as required.
Next step, grease a pan with some oil on the base as well as the sides. And then in a large pot or steamer, take 2.5 cups water, place a stand inside. Keep the pot or the steamer on a medium-low to medium flame and let the water come to boil.
Pour the batter into the greased pan. Place the pan on the stand inside the large pot or steamer. Cover it with a lid and steam the batter on a medium flame for 10 to 12 minutes or more.
After 12 mins with a skewer or toothpick poke the dhokla in between and make sure the toothpick comes out clean.
For tempering, heat 1 tsp oil in a small pan or tadka pan. Add ½ tsp mustard seeds and let the mustard seeds crackle, then add curry leaves, cumin, asafoetida, green chilli and then use ¼ cup water, sesame seeds, salt and sugar.
Pour the tempering over the dhokla. Garnish with coriander and squeezed lemon. Serve it with condiments of your choice.
Dhokla is a traditional Gujarati snack. It is made from gram flour batter to which mild spices are added. This batter is then steamed. Once cooked, it is cut into pieces and then a tempering with oil, curry leaves and mustard seeds is poured over it. It’s a low-calorie, healthy and protein-rich snack.
Dhokla is garnished with coriander, coconut, chopped chillies, and it is served with tangy tamarind chutney and green chutney. The soft, fluffy, spongy Dhokla is a perfect tea time snack.
