10 मिनट में ढोकला तैयार | Soft Suji Besan Dhokla Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

semolina

🥗Healthier: oats

💰Cheaper: rice flour

Oats can provide a healthier fiber option.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers offer a milder flavor for spice-sensitive eaters.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley can provide a similar fresh flavor.

Start by making the batter for the dhokla.

Take 1 cup of semolina (rava) and grind it in a mixer if it's coarse.

Add 1/2 cup of fine besan to the semolina and mix well.

Add 1 cup of slightly sour yogurt to the mixture, using the same quantity as semolina.

Add 1/2 cup of water in two parts, mixing after each addition.

Mix until the batter is smooth and ready.

Add 1/4 teaspoon of turmeric powder for color.

Add 1 teaspoon of salt, adjusting to taste.

Add 1 teaspoon of sugar and 2 pinches of asafoetida.

Add 1 tablespoon of peanut oil, which makes the dhokla soft and moist.

Mix everything well and whisk the batter in one direction for 2 minutes to aerate it.

Cover the batter and let it rest for at least 30 minutes.

Prepare the chutney by adding 1 cup of fresh cilantro (with stems) in a mixer.

Add 8-10 mint leaves (optional), 1/2 inch piece of ginger, and 3 green chilies, broken into pieces.

Add 2 tablespoons of savory bhujia (or roasted chickpeas/peanuts) for flavor.

Add 1/2 teaspoon of salt and 1/2 teaspoon of sugar to balance the taste.

Add 1 tablespoon of lemon juice and 2-3 tablespoons of water, then blend until smooth.

After 30-40 minutes, check the batter; it should have risen without adding more water.

Add 1 tablespoon of ginger-green chili paste to the batter and mix well.

Grease a dhokla plate with oil; if unavailable, use any steel or aluminum container.

Boil water in a pot for steaming.

Add 1 teaspoon of eno to the batter and mix gently after adding a little water to activate it.

Pour the batter into the greased plate and sprinkle some chili powder on top for color.

Once the water is boiling, place the dhokla plate in the pot and steam on medium-high flame for 15 minutes.

Check doneness with a knife; it should come out clean.

Turn off the gas and let the dhokla cool slightly before cutting.

Cut the dhokla into square pieces after it has cooled a bit.

For tempering, heat 2 tablespoons of oil in a small pan.

Add 1 teaspoon of mustard seeds and let them crackle.

Add 10-12 curry leaves and 2-3 green chilies, along with 1 teaspoon of white sesame seeds.

Fry on low heat until fragrant, then pour the tempering over the cut dhokla.

Garnish with fresh cilantro on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens