How to make Dhokla - A well known Gujarati snack.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Rice (चावल), Split black gram skinless
Cuisine : Gujarati
Course : Snacks and Starters
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Dhokla Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
For more recipes related to Dhokla checkout Baby Uttapam, Masala Dosa, Neer Dosa, Noodle Cakes with Sliced Chicken . You can also find more Snacks and Starters recipes like Grape Toffee, Crab And Chilli Crisps, Crab Canapes, Kumbh Shaslik.
Prep Time : 6-7 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dhokla Recipe
Rice 1 cup
Split black gram skinless 1/4 cup
Sour yogurt 1/4 cup
Salt to taste
Ginger 1 inch piece
Green chillies 4
Soda bicarbonate 1/2 teaspoon
Oil 2 tablespoons
Lemon juice 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Dry roast the rice and dal on medium heat for four to five minutes. Cool and grind into a semi-coarse powder. Put the powder in a bowl. Add yogurt and one and a half cups of warm water.
Step 2
Mix thoroughly so that no lumps are formed and the batter is of pouring consistency. Add salt and let it ferment for eight to ten hours. Grind ginger and green chillies to a paste.
Step 3
Once the batter is fermented, mix in the ginger-green chilli paste. Grease the dhokla platter or a thali. Boil water in the steamer/boiler.
Step 4
Pour half of the batter in another vessel. In a small bowl, add one-fourth teaspoon of soda bi-carbonate, half a teaspoon of oil and half a teaspoon of lemon juice.
Step 5
Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer. Pour this onto the greased platter and steam it in the steamer for eight to ten minutes.
Step 6
Check by inserting a knife. If the knife comes out clean, it is cooked. Sprinkle finely chopped coriander leaves and serve hot with green chutney.
