Instant Dhokla Recipe | Soft & Spongy Dhokla Without Fermentation | Gujarati Breakfast Snack

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt maintains creaminess while reducing calories.

chickpea flour

🥗Healthier: lentil flour

💰Cheaper: all-purpose flour

Lentil flour is nutritious and cheaper.

In a mixer cup, add 1 cup poha.

Add 1/2 cup fine semolina and 1/4 cup chickpea flour to the mixer.

Add 1/2 to 1 inch ginger, 4 to 5 green chilies, and 5 to 6 garlic cloves.

Add 1/2 teaspoon sugar and 1/4 teaspoon asafoetida.

Add 1/2 cup yogurt and salt to taste.

Add a little water and grind the mixture until smooth.

If the mixture is thick, add a little more water.

After grinding, add 1/2 teaspoon turmeric powder and 2 to 3 tablespoons oil; mix well.

Cover the mixture and let it rest for 10 minutes.

After 10 minutes, add one packet of eno and a little water on top.

Mix the batter in one direction until well combined.

Prepare a steamer by heating water in a kadhai and placing a stand inside.

Grease a vessel with oil and pour the prepared batter into it.

Sprinkle red chili powder on top.

Cover and steam for 20 minutes on medium flame.

After 20 minutes, check if the dhokla is cooked using a toothpick.

If the toothpick comes out clean, the dhokla is ready.

Turn off the flame and prepare the tempering.

In a small pan, heat 1 to 2 tablespoons of oil.

Once hot, add 1 teaspoon mustard seeds and green chilies.

Once the green chilies are slightly red, turn off the flame and add curry leaves.

Garnish the dhokla with chopped coriander leaves and pour the tempering over it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens