Learn to Make Perfect Dhokla at Home

By First Posted: May 22, 2018 Tue 6:50 AM
 
Learn to Make Perfect Dhokla at Home
Image Credit: Cook With Whisk Affair

It is now too hot to eat fried snacks like samosas and kachoris. This is the time when people enjoy eating cold khaman dhokla that is moist and cool to taste. But a lot of women complain that when they try making dhokla at home, it does not turn out good. Sometimes they end up with a sticky mess that is grossly undercooked. Sometimes the dhokla is overcooked and dry. Most often the dhokla does not rise enogh to be spongy as we like it. 

So we bring you a recipe that shows how to get perfect dhokla every time!

Ingredients: 1 cup Besan, 1.5 tbsp Sooji, 1 tbsp Sugar, 1 tsp Minced Ginger, 2.5 tbsp Oil, 0.5 tsp Citric Acid, 1.5 tsp Eno, a pinch of Hing, Salt to taste, Mustard seeds, Curry leaves and Green Chillies for tempering. Sugar and water for tempering.

Method: 

In a big bowl, combine besa, sooji, salt, hing and sugar. Add in crushed ginger paste, oil and Citric acid.

Add water and mix everything together. Whisk the batter for some time, incorporating air into the batter will result in light fluffy dhokla.

Grease a pan in which you will steam the dhokla. Pan should be at least double in size as the batter will rise up to double its size.

Now add the Eno or fruit salt to your batter and mix it up into the batter. Quickly transfer the mix to greased pan and put it in the steamer. Cover with lid and allow to steam.

If you do not have a steamer, you can keep the pan on a stand in your pressure cooker. Do not put whistle when cooking.

Cooking time is 15-20 minutes depending on your pan size. Check the dhokla with a toothpick to see if it is done. The toothpick will come out clean when it is done.

Whenthe dhokla is ready, keep it to cool down. After 30-40 minutes, transfer it to a plate. With a sharp knife, cut your dhokla into squares. Now it is ready for tampering.

In a pan, heat up a little oil. Add mustard seeds and allow them to splutter. Ad green chillies and curry leaves. Now add sugar-water mix. Spread this tampering all over the dhokla, allowing them to absorb the water. Serve warm or cold!

Tip: Always add Eno just before steaming. You can also use Baking soda is you do not have Eno.

Citric acid and Eno work very well together. But if you do not have Citric cid, you can also use lemon juice.

 
 
 
 
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