Dhokla (Gujrati)

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About Dhokla

Dhokla is a Gujarati dish. I learned it from one of my friends in Guwahati back in 1991-93. She had once invited us for morning breakfast and the main dish was Dhokla. I liked it and asked her for the recipe. She told me that it can be prepared instantly also . But this is a refined way of preparing it. Of course it consumes time. It has some resemblance to Idli but the ingredients are completely different. Although we do season Idlis from the previous night/morning, we do not do so with fresh Idlis. In case of Dhoklas though, seasoning is a part of normal preparation.

What you need to have:

Chana Dal – 1cup (250 g.)

Moong Dal (Greengram Dal) – 1/2 cup (125 g)

Sour curds/Yogurt – 1 cup

Ginger piece – 3/4″ piece

Green chillies – 4

Lemon juice – 1 level tea spoon

Cooking soda – 3/4 tea spoon

Cooking oil – 1 table spoon

Chili powder – 1 level teaspoon

Eno fruit salt(lemon) – 1 sachet

Salt and Sugar to taste

What you do with what you have:

1. Soak both the dals together in a bowl for about 2 hours.

2. Drain the water and add green chillies, ginger, salt, curds and grind it to a fine consistency without adding water.

3. Remove the batter from the bowl and add cooking soda to it. Set it aside for fermentation for about 4-6 hours depending upon the weather. (Takes about 4 hours in summer and anything between 8-10 hours in winter.)

4. On fermenting the dough rises in the bowl. Add lemon juice, sugar and cooking oil to the mixture.

5. Grease the cooker separators or any round bowl and the mixture in it. Add 1/3 of the Eno sachet.

6. Mix it well and steam it in a broad Idli vessel for about 5 minutes. Closing the lid with a towel so that the steam does not fall over the steamed mixture.

7. Cut the resulting steamed ‘cake’ to the required shape and sprinkle chili powder over it.

8. Steam the remaining half of the mixture like above mixing eno salt to it. ( steaming immediately on mixing with eno salt ).

Now you need to season the dhokla. For seasoning:

1. Take oil in a small pan. Add mustard, hing, cumin seeds, red chili shreds, sesame seeds and curry leaves.

2. Sprinkle the seasoning on the dhokla. You may also add some fresh grated coconut and coriander leaves.

Dhokla can be relished with chutney or tomato sauce.

What it looks like:

How long it takes: 6 hours from scratch, 45 minutes after fermentation

Number of servings: 5


8 thoughts on “Dhokla (Gujrati)

    t.a.kini said:
    November 10, 2007 at 7:15 am

    all the dishes displayed above are excellent .please circulate to your friends

    prathibalrao responded:
    November 12, 2007 at 5:32 am

    Thank you kini mam for your comment. Happy Diwali to you and your family

    neetu dongre said:
    April 16, 2011 at 9:11 pm

    thank you madam, its a very yummy dish now i m trying to prepare by myself. I m in rajnandgaon (c.g)

    mrs. neetu dongre

    Rajini said:
    July 8, 2011 at 6:51 am

    Can we steam this in a cooker? Thanks! Rajini

      prathibalrao responded:
      July 8, 2011 at 6:02 pm

      Hi Rajini,
      You can steam it in the cooker but closing concept of the proceedure should be as i have shown in the image of the recipe which would be a better option.

    rajeshree said:
    November 17, 2012 at 3:37 pm

    y add soda for fermentation,with out soda also it gets fermented,due to curds,for idli batter v dont add soda or curds but it gets fermented very easily just keep it for overnight,or for 6 to 8 hrs depending upon yr temperature in yr city,just before steaming can add eno that enough,bye

      prathibalrao responded:
      November 17, 2012 at 7:46 pm

      Hi Rajeshree,

      I will try out without soda if only Eno can serve the purpose of turning it spongy. Will surely do that and let you know soon!!!!!!!!!!!!!!

    […] I borrowed this recipe way back in 1993 from one of my gujrati friends ( who also taught me the Dhokla recipe) during my stay at Guwahati, Assam. When you prepare it you will realize that the ajwain seeds are […]

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