The Best Dhokla Recipe with Tips and Tricks | Super Soft, Spongy and Easy to Make
If you’re looking for a Healthy, Super Soft and Spongy, Authentic Gujarati Dhokla Recipe, then this one is for you. Follow this Dhokla Recipe and I guaranteed, You will never try Ready to Cook or Instant Premixes again.
Dhokla - Soul Of Gujaratis
You know being from Gujarat, Good Food is in our DNA specially Dhokla, Khaman, Thepla, Handvo, Fafda, Jalebi and so on. And among them Authentic Gujarati Dhokla is the most popular Gujarati healthy breakfast. And the best thing is these all Good Foods are purely Homemade. These are like our daily Energy Boosters. Without these Good Foods Gujarati does not exist in the world. You can find a Gujarati in any corner of the world along with these Good Foods. I am very happy to share my family’s most favourite Dhokla Reciep here.
My Love For Dhokla Recipe - A Healthy Breakfast
From childhood to till date my love for Dhokla is increasing day by day. Dhokla was one of our Favourite Snacks and breakfast in my childhood days and still it is. We always asked my mother to make Dhokla in the breakfast or in the dinner. I still remember those days when my mother soaked Rice and Lentils in nights and we children used to surround her in the excitement that next day we will eat those Soft and Spongier Authentic Gujarati Dhokla. And the next morning when my mother was grinding that soaked rice and lentils and kept the vessel of batter for fermentation on our terrace we little monsters opened the lid of that vessel often just to check that the batter was rise or doubled in size (fermented actually) or not. The smell of the fermented batter still refreshes in my mind.
A Healthy Breakfast - Dhokla Recipe Video Tutorial:
Our Golden Moments With Dhokla
I am so happy to share this very Authentic Gujarati Dhokla Recipe which I have learnt from my mother. So now if you crave for Dhokla you don’t need to go Gujarat or married to a Gujarati (just kidding) .
Let us clear the difference between Dhokla and Khaman
Actually, many people have confusion between Khaman Recipe and Authentic Gujarati Dhokla Recipe. While both are different in Taste, Texture and Techniques. So first of all I want to clear the basic doubts.
There are many types of Dhokla actually, like Vati Dal Dhokla, Khata Dhokla, Rava Dhokla, Sandwich Dhokla, Mixed Dal Dhokla, Idada Dhokla, etc…
Same Khaman has so many types like Nylon Khaman, Vati Dal Khaman, Rasawala Khaman, etc..
Lets us More clear about Dhokla and Khaman
Steps for Dhokla Recipe
- Step 1 – Soaking Rice and Dal
- Step 2 – How to make Dhokla batter
- Step 3 – Steaming Dhokla
For complete Dhokla Recipe follow the link below: http://www.storyofspices.in/breakfast/dhokla/I guaranteed you that after following this Dhokla Recipe your all doubts will be clear and your Dhokla will be more soft and spongier. You can enjoy this Dhokla with your favourite chutneys or ketchup or simply you can make Dhokla Cake from it. Dhokla Cake is like a Spicy Cake and because of the Spiciness of Hot Chutneys it is perfect for anytime snacks. So make this Dhokla Cake for your family and give them Spicy and Hot Surprise.
For complete Dhokla Cake Recipe follow the link below: http://www.storyofspices.in/breakfast/dhokla-cake/
Tips for making the Best Dhokla Recipe, Mistakes you can avoid!
In this post, I am unfolding a few of my favorite tips and tricks that I have learned over the years to make a fail-proof Dhokla Recipe.
- Measure the ingredients correctly. Use proper dry and liquid measurements to measure your ingredients.
- Grind the soaked rice and dal in fine paste and after grinding don’t forget to add 1 tbsp yogurt and 8 to 10 fenugreek seeds for batter fermentation.
- After adding baking soda, do not whisk the batter for too long. Mix until the batter is just combined with baking soda.
- Once Dhokla is cooked, always insert a knife or toothpick for doneness. If the toothpick comes out wet, then your Dhokla needs more steaming time.
What if I do not have Dhokla cooker ?
Do not worry if you do not have Dhokla cooker. You can make it in a large kadahi or a pot or even in a pressure cooker. Make sure one thing that before steaming Dhokla the cooker or pot must be preheated and the plate is greased well with oil. In kadahi or pot or pressure cooker you have to place a tall trivet in the center.
Dhokla - A Healthy Breakfast is best enjoyed with
- Green Chutney
- Red Killer Chutney
- Tangy Tadka
- Mint Chutney
- Ketchup
- Peanut Oil / Groundnut Oil
- You can enjoy even with a cup of Tea
This breakfast Dhokla Recipe is sure to become one of your new favorite Breakfast Recipe.
Dhokla Recipe
A Healthy and vegetarian Gujarati breakfast Dhokla recipe and How to make them soft and spongy at home easily with few smart tips.
[cooked-sharing]
Take 3 cups Rice, 1 cup chana dal and ¼ cup Toor dal in a bowl and yes don’t forget to add 7-8 fenugreek seeds.
Rinse everything a couple of times with water and now add 4-5 cups water and soak for 6-7 hours (for better result soak overnight).
After soaking period, drain all the water and take a grinder jar and add the soaked rice, dal and fenugreek seeds and grind into a fine paste. While grinding this batter here you have to add little bit water (I always add buttermilk instead of water). Overall, you can add ¾ to 1 cup water or butter milk while grinding. Depending on the size of the grinder jar, you can grind in one or two batches.
Take this batter in a bowl, add 4-5 fenugreek seeds again and 2 tbsp yogurt and mix thoroughly. Cover and let the better ferment for 6-7 hours in sunlight. In summer, it will take 5 to 6 hours for the batter to ferment. In winter or monsoon, it can take more time sometimes.
After fermentation, the batter will have tiny air bubbles in it and a faint sour aroma.
Now first of all grease a plate with some oil on the base as well as the sides
In a Dhokla cooker add 3 cups of water and place the greased plate, cover the lid and turn on the gas and preheat it.
Now take small portion (required for 1 plate) from the fermented batter vessel and add 1 tsp oil, 1tsp baking soda and 1 tsp water to the batter and whisk very well. The mixing has to be done very well or else some parts of the dhokla won’t be spongy and porous. Mix very well and do it quickly.
Meanwhile the water has come to a boil in a dhokla cooker or in a pot, pour the batter evenly in the greased plate or thali.
Cover with a lid and steam it on medium flame for 10-15 minutes. If using pressure cooker, then remove the vent weight (whistle) from the lid.
After 15 mins check dhokla with a toothpick or knife, if its cooked properly than it should come out clean.
Remove Dhokla plate from cooker and let it become warm or cool at room temperature. Cut the dhokla with a knife to get medium or large bite sized pieces.
Heat oil in a small pan or tadka pan. Add mustard seeds. let the mustard seeds crackle.
When the mustard seeds finish crackling, add sesame seeds.
Then add Green chillies and curry leaves and cook for a few seconds till the curry leaves and green chillies become crisp.
Then switch off the flame and add this entire tempering mixture all over the dhokla.
Lastly add chopped fresh coriander leaves and fresh grated coconut all over the dhokla.
Serve them with green chutney or Red Chutney or ketchup.
Ingredients
Directions
Take 3 cups Rice, 1 cup chana dal and ¼ cup Toor dal in a bowl and yes don’t forget to add 7-8 fenugreek seeds.
Rinse everything a couple of times with water and now add 4-5 cups water and soak for 6-7 hours (for better result soak overnight).
After soaking period, drain all the water and take a grinder jar and add the soaked rice, dal and fenugreek seeds and grind into a fine paste. While grinding this batter here you have to add little bit water (I always add buttermilk instead of water). Overall, you can add ¾ to 1 cup water or butter milk while grinding. Depending on the size of the grinder jar, you can grind in one or two batches.
Take this batter in a bowl, add 4-5 fenugreek seeds again and 2 tbsp yogurt and mix thoroughly. Cover and let the better ferment for 6-7 hours in sunlight. In summer, it will take 5 to 6 hours for the batter to ferment. In winter or monsoon, it can take more time sometimes.
After fermentation, the batter will have tiny air bubbles in it and a faint sour aroma.
Now first of all grease a plate with some oil on the base as well as the sides
In a Dhokla cooker add 3 cups of water and place the greased plate, cover the lid and turn on the gas and preheat it.
Now take small portion (required for 1 plate) from the fermented batter vessel and add 1 tsp oil, 1tsp baking soda and 1 tsp water to the batter and whisk very well. The mixing has to be done very well or else some parts of the dhokla won’t be spongy and porous. Mix very well and do it quickly.
Meanwhile the water has come to a boil in a dhokla cooker or in a pot, pour the batter evenly in the greased plate or thali.
Cover with a lid and steam it on medium flame for 10-15 minutes. If using pressure cooker, then remove the vent weight (whistle) from the lid.
After 15 mins check dhokla with a toothpick or knife, if its cooked properly than it should come out clean.
Remove Dhokla plate from cooker and let it become warm or cool at room temperature. Cut the dhokla with a knife to get medium or large bite sized pieces.
Heat oil in a small pan or tadka pan. Add mustard seeds. let the mustard seeds crackle.
When the mustard seeds finish crackling, add sesame seeds.
Then add Green chillies and curry leaves and cook for a few seconds till the curry leaves and green chillies become crisp.
Then switch off the flame and add this entire tempering mixture all over the dhokla.
Lastly add chopped fresh coriander leaves and fresh grated coconut all over the dhokla.
Serve them with green chutney or Red Chutney or ketchup.
Leave a Reply