- Cuisine: Indian
- Prep Time: 25 min(s)
- Cook Time: 25 min(s)
- Serves 4
Dhokla is a very common and staple food in Gujarati households. I have learnt this recipe from my mother. She has broken some rules and modified the recipe to enhance the texture and ease of making it. I use spinach and fenugreek leaves as both are very good sources of vitamin A.
Ingredients1½ cups handvo flour (mixture of chickpea and rice flours)
¼ cup wheat flour
½ cup semolina
½ cup yoghurt
2 cups finely chopped spinach and fenugreek leaves
3 tbsp ginger chilli paste
2 tbsp oil
3 tsp salt
3 tbsp brown sugar or grated jaggery
1 tsp turmeric
2 cups water
2 tbsp oil
½ tsp mustard seeds
½ tsp bishop’s weed
1 tbsp sesame seeds
Pinch of asafoetida
5 garlic cloves, finely chopped
PreparationIn a mixing bowl, mix all flours, semolina, yoghurt, spinach, fenugreek leaves, ginger and chilli paste, oil, salt, sugar and turmeric.
Slowly add the water until a pasty batter is formed. Taste and adjust seasoning if necessary. Let the batter sit for at least 15 minutes.
Just before steaming, sprinkle the fruit salt and add 2 teaspoons of water on top. When bubbles start to form, mix the batter gently.
Grease a high edged plate, and pour the batter to ½-inch thickness.
Steam cook for 10-15 minutes, testing with a fork or toothpick.
Once cooked, remove from the heat and stand for 5 minutes. When cool, cut into equal pieces.
For tempering, heat the oil in a large pan (to fit in all the cut dhokla pieces).
Add the mustard seeds and bishop's weed, until they start to pop. Add the sesame seeds, asafoetida and garlic. Cook for 10 seconds and add in the pieces of dhokla.
Mix and cook for 5-7 minutes, stirring as needed. Enjoy them hot.
If you enjoyed this Dhokla recipe then browse more Indian recipes, side dish recipes, vegetarian recipes, gujarati radio recipes, egg-free recipes, healthy recipes and our most popular hainanese chicken rice recipe.
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