Dhokla "A famous Gujarati recipe"

Assalamu alaikum friends.

Today we are going to make dhokla. It is a Gujarati vegetarian dish which have tempting flavour of sweet and sour. Traditionally it is made with fermented better of rice flour and besan(Bengal gram flour). It is a healthy snack as Bengal gram are high in protein. Dhokla is traditional dish of Gujarat but now a days it is famous in all over India. 

So friend let's get started.

Ingredients For dhokla

200 grams or two cups besan

1½ tbsp. semolina(sooji)

1 teaspoon or 4 gram citric acid (this gives sour taste to our dhokla)

2 teaspoon salt

6 tbsp powdered sugar (powdered sugar helps in absorbing moisture and gives dhokla sweet test)

A pinch of hing(asofoetida)

¼ teaspoon of haldi (tumaric powder)

3 green chillies and half inch Ginger finely chopped

2 tbsp refine oil(it keeps our dhokla soft)

1½ cup water

1tsp-¾tsp or 4grms of baking soda with a teaspoon of oil

Method

1. Take a large Bowl 🥣 and then Sieve the besan. Sieving the besan is very important here as because of this there will be no lumps in the besan and bring fluffiness in the better.

2. now we will add all the dry ingredients in the besan - samoline,citric acid, salt, powdered sugar,hing, haldi powder and then mix all the ingredients well.

Note.don't mix baking soda at this point we will mix baking soda just before steaming dhokla.

3. Now add finely chopped ginger and green chillies and mix well. Here our dry better is ready for dhokla. We can also stored this better in a air tight container for up to 7 to 8 days for later use also.

4. Now we will add water slowly to the dry better to make a lumph free semi liquid better after adding water we will add oil and at this moment we will stir the better for 3 to 5 minutes in one direction only. By this step air will trap in the better and helps in coagulation of besan.

5. Now keep the better for rest for 5 to 10 minutes. In between we can prepare our steamer in which we steam our dhokla.

6. After 5 to 10 mints mix baking soda and one teaspoon oil(by mixing baking soda and oil we slow down the reaction of baking soda) and make a paste now add this paste to the dhokla better and mix it well at this step you  have to be fast so that our dhokla will be fluffy. Mix the batter for 1 minutes so that baking soda will mix properly in the better..

7. Now transfer this better into a greased baking tin or a thal.

8.now put the baking tin in the steamer and then covered the steamer and put the gas on normal medium flame and leave the dhokla for 30 to 35 minutes for cooking .

9. While the dhokla is cooking we will make its tadka (tempering).

Ingredients we need for tadka (tempering)

2 tbsp oil

A pinch of

Half teaspoon mustard seeds

Green chillies as per your taste 

Curry patta

500ml water

2 tbsp sugar

Salt to taste

Lemon juice of 1 lemon

Method

1. Heat oil

2.Add hing and mustard seeds when the mustard seeds start popping up add green chillies and curry patta .

3. Now add water and then add sugar, salt and lemon juice.

4. Just give one to two stir and put the flame off before water gets boil.

Your tadka (tempering) for the dhokla is ready.

Now back to the dhokla

After 35 minutes of steaming put the gas flame off, and leave the dhokla in the steamer for 5 to 10 minutes to set.now open the steamer and check is it done by pricking a knife in between the dhokala if the knife comes out clean means your dhokla is completely cooked.

Now take out the dhokla from the baking tin.

It's time to add tadka (tempering) to the dhokla. pour the tadka (tempering)evenly all over the dhokla.After pouring the tadka cover the dhokla and keep it for rest for 5 to 10 minutes so that it will absorb the tadka (tempering)completely

before adding tadka (tempering) to the dhokla you should keep one thing in your mind that at this time both dhokla and the tadka (tempering) must be warm not too hot and not too cold so that dhokla will absorb the tempering evenly and completely

now cut the dhokla in square pieces and garnish it with freshly chopped coriander leaves and grated fresh coconut.

Now your dhokla is ready to serve. You can serve it with pudina green chutney.

Tips to be remembered while making Dhokla

• Once you add the baking soda, do not over whisk the batter. stop when the batter starts getting bubbly.
• Don't let the batter sit for long after adding the baking soda. Immediately start the steaming process.

hey dear friends if you like my recipe please share with your friends and comment below thank you have a nice day🙋