Gujarati Style Dhokla
Dhokla is a Gujarati favourites, and quite a popular snack / appetiser. It’s so delicious and very tasty. I know Indian cuisine can be quite tricky. Therefore I have also created a video for your guidance.
If you have any questions regarding this recipe, please contact me. Thank you very much and enjoy!
Preparation time: 20 minutes | Cook time: 1 hour | Serves: 6 – 8
Spicy level: Medium | Airplane (crew) friendly
- 2 Cups Fine Semolina
- 1 Cup Gram Flour
- 3 Tsp Salt (to taste)
- 1 Tsp Sugar
- 1½ Tbsp Black Pepper
- ½ Tsp Carom Powder
- 1 Tbsp Green Chillies (paste)
- 1½ Tbsp Ginger (peeled and paste)
- ½ Tsp Turmeric Powder (optional)
- 3/4 Cup Lemon juice
- 2 Cups Natural Yoghurt
- 1 Cup Warm Water
- 1 Cup Fresh Coriander (finely chopped, incl. stem)
- 1 Tsp Sunflower Oil (for greasing)
- 1 Tbsp Sunflower Oil
- 1 Tsp Eno
1. In a large bowl, add 2 cups fine semolina, 1 cup gram flour , 1 tbsp green chillies (paste), 1½ tbsp ginger (peeled and paste), 3 tsp salt, 1 tsp sugar, ½ tbsp black pepper, ½ tsp carom powder, ½ tsp Turmeric Powder (if using), 3/4 cup lemon juice, 2 cups natural yoghurt and 1 cup warm water. Mix until you have a smooth and lump free mixture. Add 1 cup fresh coriander and mix through.
2. Fill the steamer pot halfway with water and bring it to boil on high heat. Keep the heat on high so that the water keeps boiling for steaming the Dhokla mixture.
3. Use an 8 cm stainless steel round dish with 3.5 cm depth. And lightly grease the dish with oil and keep aside.
4. In another small bowl mix together 1 tbsp sunflower oil and 1 tsp Eno. Take 1 cup of the dhokla mixture and put this into a separate medium bowl. Mix this into the 1 cup of dhokla mixture until combined.
5. Place the greased stainless steel dish inside the steamer and put the mixture into the dish and level the mixture. Sprinkle chilli powder and cover with the lid. Steam for 30 minutes.
Ensure the mixture is not overflowing the dish being used – leave at least ½ cm free for the dhokla to rise.
If your steamer lid is not tight, cover the lid with a kitchen towel so that the steam stays inside and the dhokla can rise and have a fluffy texture.
6. After 30 minutes, take out the dhokla and let it cool for 5-10 minutes. Then cut into squares or diamond shapes.
7. Repeat the method from step 3 to finish of the dhokla mixture.
Spiced Oil Garnishing for Dhokla
- ¼ Cup Sunflower Oil
- 1 Small Cinnamon Stick
- 4 Whole Cloves
- 6 Whole Black Peppercorns
- 1 Dry Whole Chilli
- 1 Tsp Whole Mustard Seeds
- ½ Tsp Whole Cumin Seeds
- 2 Tbsp Sesame seeds
- ¼ Tsp Asafetida
- 5-6 Curry Leaves
- 2 Tbsp Desiccated Coconut
- 1 Handful Fresh Coriander (finely chopped) + Little Extra For Final Garnish
1. In a non-stick pot heat ¼ cup sunflower oil on medium – high heat, and add 1 small cinnamon stick, 4 whole cloves, 6 whole black peppercorns, 1 dry whole chilli and 1 tsp whole mustard seeds. Place the lid on and allow the spices to cook and the mustard seeds to pop and sizzle (5 minutes)
2. Once the popping of the mustard seeds has stopped, add ½ tsp whole cumin seeds, 2 tbsp sesame seeds and 1/4 tsp Asafetida, place the lid back on for a few seconds. Then add 5-6 curry leaves and again place the lid on for a few seconds. Lower the temperature to low-medium heat.
3.Then add 2 tbsp desiccated coconut and 1 handful fresh coriander and let it cook for a few seconds with the lid on. Stir the garnishing until combined.
4. Finally finish the steamed dhokla with the spiced oil garnishing; by pouring the spiced oil onto the dhokla, with a sprinkle of fresh coriander leaves and enjoy the dhokla warm or cold.