Description
Dhokla is a steamed dish. Its a Gujarathi dish. We can say it as Gujarathi "idli". Its one of the main breakfast of Gujarat. In most of "Gujju" recipes sugar is added . | Ingredients-1 | |
|---|---|
| 1 cup | Besan flour |
| 2 T | Curd |
| Salt | |
| Warm water | |
| 1 tsp | Sugar |
| Ingredients-2 | |
|---|---|
| 3 nos | Green chillies |
| ½ inch | Ginger |
| ¼ tsp | Soda(sodium bi carbonate) |
| ¼ tsp | Turmeric powder |
| 1 tsp | Oil |
| Ingredients-3 | |
|---|---|
| 2 tsp | Oil |
| 1 tsp | Mustard seeds |
| Curry leaves | |
| Coriander leaves (finely chopped) | |
| 3 tsp | Grated coconut (optional) |
Instructions
Previous night preparation is required. In a bowl mix all the items in group 1 with warm water like dosa batter and leave it overnight. Next day morning grind green chillies and ginger add to the besan batter ,with that add soda, 1tsp oil, haldi(turmeric pwd) mix thoroughly. Now grease a thali (plate with sides) pour the thick batter and steam. To know whether it is cooked prick with a fork or knife ,if it comes out clean dhokla is ready. Take a pan heat oil add mustard seeds when crackle add curry leaves then pour this on the steamed dhokla garnish with corainder leaves and scrapped coconut cut into squares and serve with pudina or coriander chutney.
Notes
How to steam
Take a kadai or large vessel pour water let it boil .Insert the thali (plate with sides), it should fit the kadai or vessel then cover it with a lid.
Traditionally dhokla is steamed in a steel thali only. But by anyway it can be steamed.
Comments
9 responses to “Dhokla”
I had no idea about the oil requirement, Latha. Very less…wow! I like this. Will try…
what is kidda food manoo ???
Manoo they make thothal in my place. Miss that so much. They make vatlappam, Idiyappa biryani all srilankan recipes but in a different method.
Hi Rajihari,
Yes it is a must to use soda
Hi is it a must to use soda?
Sorry manoo I didnt get u. Hope someone helps you.
hi iam looking for a kidda food. Ppl use a kindda batter like idli batter. But they steam it with much gingelly oil and fried mustard seeds, jeeragam & curry leave… They steam it like steaming pudding… I tried with idli batter but it didnt work… Do u kno tat…
R u refering to kuli paniyaram ?
Do we steam kuli paniyaram?
We use those small small kuli kal to make it na. This one they boil water first, then put some idli batter with other ingredients in a silver tiffin box, cover it tight, keep the COVERED BOX on a idli tattu and steam it. It looks like thothal. Do you know thothal. I have not seen it in India.