Gujarati Dhokla Recipe - How To Make Perfect Dhokla At Home - Snack Recipe by Ruchi Bharani

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein while buttermilk can be cheaper and still provide moisture.

chickpea flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more fiber, while all-purpose flour is often less expensive.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides similar heat, while bell pepper is milder and cheaper.

mustard seeds

🥗Healthier: black sesame seeds

💰Cheaper: cumin seeds

Black sesame seeds are healthier, while cumin seeds can be less expensive.

Soak 1 cup urad dal and 2 cups rice separately for at least 8 hours.

Grind the soaked urad dal into a fine paste and the rice into a coarse paste, using minimal water.

Mix the urad dal and rice pastes together, and add 1 tablespoon of fenugreek seeds.

Let the mixture ferment for another 8 hours, totaling 16-18 hours for the batter to be ready.

Boil water in a pot and place a steel ring or stand in the middle, covering it with a plate or thali.

Mix the fermented batter and add 1 teaspoon ginger chili paste and salt to taste, adjusting the consistency with warm water if needed.

Split the batter in half to prevent it from going flat before steaming the second batch.

Grease an 8 to 9-inch thali with oil and pour the first half of the batter into it.

Add a few drops of lemon juice and 1/4 teaspoon baking soda to the batter, mix quickly, and pour it into the greased thali.

Cover and steam on full flame for 10 to 15 minutes until fluffy.

After steaming, turn off the flame and apply a little ghee on top of the Dhokla.

Let the Dhokla rest for 5 to 6 minutes before removing it from the plate.

Cut the Dhokla into small squares and separate them from the plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens