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Dhokla: The Soft, Spongy, and Irresistible Gujarati Delight

 



Dhokla: The Soft, Spongy, and Irresistible Gujarati Delight

Dhokla, a beloved dish from the state of Gujarat, is a soft, spongy, and delicious savory snack that has won hearts across India. Made from fermented gram flour or rice, dhokla is not just tasty but also a healthy and light dish that can be enjoyed at any time of the day. Whether it’s for breakfast, an evening snack, or even a party appetizer, dhokla never fails to impress with its unique texture and delightful flavors.

What Makes Dhokla Special?

Dhokla is known for its airy, spongy texture and slightly tangy flavor. The fermentation process enhances its taste and makes it easy to digest. Moreover, it’s a steamed dish, which means it requires very little oil, making it a healthier alternative to deep-fried snacks.

Types of Dhokla

While the classic Khaman Dhokla made from gram flour is the most popular, there are several variations of this dish:

  • Rava Dhokla – Made with semolina (rava) instead of gram flour, giving it a slightly different texture.
  • Rice Dhokla – A traditional version made from fermented rice and lentils.
  • Khatta Dhokla – Made with rice and urad dal, with a distinct tangy taste.
  • Instant Dhokla – A quick version using fruit salt or baking soda for instant fermentation.

Ingredients for Classic Khaman Dhokla

To make a delicious batch of dhokla, you will need:

  • 1 cup gram flour (besan)
  • 1 tablespoon semolina (optional, for texture)
  • 1 teaspoon turmeric powder
  • 1 teaspoon sugar
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon lemon juice
  • 1 teaspoon ginger-green chili paste
  • 1 teaspoon fruit salt (Eno) or baking soda
  • ¾ cup water

For tempering:

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds (optional)
  • 2-3 green chilies (slit)
  • A few curry leaves
  • ¼ cup water mixed with 1 teaspoon sugar
  • Fresh coriander leaves and grated coconut for garnish



How to Make Soft and Fluffy Dhokla

  1. Prepare the Batter: In a mixing bowl, combine gram flour, semolina, turmeric powder, sugar, salt, lemon juice, and ginger-green chili paste. Gradually add water and whisk to form a smooth, lump-free batter. Let it rest for 10 minutes.
  2. Steaming the Dhokla: Just before steaming, add fruit salt or baking soda to the batter and mix well. Pour the batter into a greased steaming tray and steam for 15-20 minutes until cooked through.
  3. Prepare the Tempering: Heat oil in a pan, add mustard seeds, sesame seeds, green chilies, and curry leaves. Let them splutter, then add sugar water and pour this tempering over the steamed dhokla.
  4. Serving: Cut the dhokla into squares, garnish with fresh coriander and grated coconut, and serve warm with green chutney.

Tips for the Best Dhokla

  • Always mix the fruit salt or baking soda at the last moment before steaming for the best fluffiness.
  • Steam on medium heat for even cooking and a spongy texture.
  • Adding a little sugar in the tempering enhances the flavor.

Conclusion

Dhokla is more than just a snack; it’s a symbol of Gujarat’s rich culinary heritage. Its light and fluffy texture, combined with its tangy and mildly sweet flavors, make it a go-to dish for any occasion. Try making dhokla at home and experience this irresistible Gujarati delight for yourself!

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