Spongy, tasteful Dhokla recipe

I have recently got a hang of making dhoklas for breakfast. They are pretty easy to make, light on the stomach and realllly yummy. I love the how the two flavours of sweet and sour mix up so well with the light and fluffy texture of the dhokla. I have two recipes for Dhokla. One is the microwave version and the other is the cooktop version. I am going to share both of them here:

Difficulty level: Easy

Ingredients:

For the sponge:

  • Gram Flour(Besan): 1 cup
  • Turmeric powder (Haldi): Just a pinch to add a vibrant yellow color to your dhokla (Optional)
  • Ginger paste: 1/2 tsp
  • Salt (to taste): I used 1/2 tsp
  • Eno fruit salt (Lemon flavour)- 1/2 tsp

For tempering:

  • Oil: 1 tbsp
  • Mustard seeds: 1tsp
  • Green chilies(slit lengthwise): 2
  • Sugar: 1 tsp
  • Lemon juice: 1 tsp

Cooktop Method

  • Sieve the gram flour and add some water to it. Whip the mixture together. Keep adding the water in small quantities and continue to whip the mixture as you do so.
  • Add the turmeric,  ginger paste and salt to the mixture, mix everything once and cover and set aside for 15 mins.
  • Till our sponge mixture gets ready, let’s set up our double boiler. If you have a steamer, you can skip this step. Take a large saucepan that can fit in the pan in which you will cook your dhokla. Take 2 cups of water in the bigger pan and set up a stand in it(you can use an inverted bowl if you don’t have a stand).
  • Now take the sponge mixture, add Eno salt to it. As soon as you add Eno, the mixture will bubble up. Transfer this to a greased pan/thali.
  • Place the pan with the mixture over the stand/inverted bowl, cover up with a lid and set it to boil for 12-15 mins. If you have a steamer, place the pan/thali in the steamer and let it steam for 12-15 mins.
  • Check for doneness by inserting a toothpick. If it comes out clean, your sponge is ready.

Microwave Method

  • Sieve the gram flour and add some water to it. Whip the mixture together. Keep adding the water in small quantities and continue to whip the mixture as you do so.
  • Add the turmeric,  ginger paste and salt to the mixture, mix everything once and cover and set aside for 15 mins.
  • Now take the sponge mixture, add Eno salt to it. As soon as you add Eno, the mixture will bubble up. Transfer this to a greased pan/thali.
  • Pop your mixture into a microwave set to high for 5 mins.
  • Check for doneness by inserting a toothpick. If it comes out clean, your sponge is ready.

Tempering

After you’ve cooked the sponge(using either methods), you need to add the tempering. While the sponge provides the texture, the tempering is what’s really packed with flavors.

  • In a tempering pan, add the oil and let it heat.
  • Add the mustard seeds and when they start to crackle, add the slit green chilies.
  • Add 2-3 tbsp of water. Add the sugar and take the tempering off the heat.
  • Add the lemon juice to the tempering.

When ready to serve, cut the sponge into square pieces, pour the tempering over the squares and garnish with chopped coriander and grated coconut.

IMG_20160116_184918_HDR

Have fun cooking!

Love,
MK

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