Instant White Dhokla | Easy to Make Dhokla Recipe | Food Couture by Chetna Patel

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is high in protein and fiber.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is thicker and adds creaminess.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often more affordable.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Bell peppers provide flavor without heat.

Welcome viewers and introduce the recipe for Instant White Dhokla.

Use 1 cup of rava (semolina) in a mixing bowl.

Add 1/2 cup of normal sour yogurt and 1/2 cup of water to the rava and mix well.

Add 1 teaspoon of salt and 1 tablespoon of oil to the mixture and mix again.

Let the batter rest for 10 to 15 minutes.

After resting, mix the batter again and check the consistency; it should be thick and fluffy.

Add 2 more tablespoons of water to adjust the consistency.

Incorporate 1/4 teaspoon of asafoetida and 2 teaspoons of ginger-green chili paste into the batter and mix well.

Prepare the steamer by adding water and bringing it to a boil.

Once the steamer is ready, add 1 tablespoon of water and mix it into the batter along with the eno (a leavening agent).

Grease a steaming plate with oil and pour half of the batter into it.

Sprinkle sesame seeds and crushed black pepper on top of the batter.

Place another greased plate on top and prepare a second layer if desired.

Steam the dhokla for at least 15 minutes.

Check the dhokla for doneness; it should be perfectly cooked and fluffy.

Remove the dhokla from the steamer and apply peanut oil on top to prevent drying.

Cut the dhokla into cross shapes and garnish with chopped coriander leaves.

Serve the soft and spongy dhokla, and encourage viewers to try the recipe.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens