Instant Dhokla made with chickpea flour | Khatta Dhokla | Vegetable Dhokla Recipe | Gujarati recipes

yogurt

🥗Healthier: plant-based yogurt

💰Cheaper: buttermilk

Plant-based yogurt reduces dairy while maintaining creaminess.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is nutritious but may be more expensive.

Pour 1 cup of room temperature water into a bowl.

Add 1.5 tablespoons of sugar, 1 teaspoon of citric acid, 1 teaspoon of salt, 1 tablespoon of ginger paste, and crushed green chilies to the water; stir well.

Let the water mixture rest for at least 10 minutes until bubbles start forming.

After 10 minutes, add 1 cup of chickpea flour (besan) to the water mixture using a sieve to avoid lumps; mix to form a smooth batter.

Let the batter rest for another 5 minutes before adding baking soda.

Oil a baking pan with cooking oil.

After resting, stir the batter and add 3/4 teaspoon of baking soda and a few drops of water to activate it; mix quickly until the batter thickens.

Immediately pour the batter into the oiled baking pan, ensuring no steam water enters the batter.

Cover the pan and steam on medium flame for at least 25 minutes.

After 25 minutes, carefully remove the lid and check if the dhokla is cooked.

Loosen the sides of the dhokla and unmold it onto a plate after it cools for a few minutes.

Cut the dhokla into smaller pieces before adding the tempering (bagar).

For the tempering, heat 2 tablespoons of cooking oil in a pan, add 2 teaspoons of mustard seeds, and wait for them to crackle.

Add 3 tablespoons of sugar and 1/4 teaspoon of asafoetida to the oil; stir and let it boil.

Pour the tempering over the cut dhokla, ensuring each piece is soaked well.

Let the dhokla soak in the tempering for 15-20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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