The best fluffy dhoklas with sweet and tangy flavor in every bite will take your mind in the city of Gujarat. This dhokla recipe is simple, all you need is patience to let it ferment.
1¼ cup of chickpea flour
3/4 cup of yogurt
1 teaspoon of ginger chili paste
2 teaspoons of salt
2 tablespoon of semolina flour
1 teaspoon of baking powder
1 packet of Eno or 1 tablespoon of clubsoda or carbonated water(for extra fluffiness)
1 tablespoon of sugar
1 teaspoon of lemon juice
1 teaspoon of mustard seeds
1/4 cup pf grated coconut
1/4 cup of chopped cilantro
3-4 curry leaves
2 tablespoon of oil
Please check (Measurements)
Process: Mix the flours, sugar, yogurt, ginger chili paste together and gradually add water to have medium to thicker pouring consistency batter(almost 1 cup water is generally required but it may very).
If the yogurt is watery you might need little water or no water. Keep aside for 2 hours.
Prepare a pie dish made of glass and grease it with oil completely from inside.
Preheat the oven on 350F.
Add the salt, lemon juice, baking powder, eno or club soda and pour the batter on the pie dish. Make sure that the batter reaches half the height of the dish.
Cover the dish with an aluminium foil by closing the ends. Make slight holes on the foil for steam to pass.
Put the dish in the oven and bake for 20 minutes depending on the oven type.
Heat the oil, add the mustard seeds, curry leaves, spread it over the dhokla and garnish with coconut.
Note : To check whether the dhokla is cooked poke a knife and if the batter doesn’t stick the knife that means its cooked.
For Steaming In a pot: Take a big pot. Put 2 inches water to it and place a ringer stand. Use small rice cooking container made of steel and grease it with oil. Pour the batter. Cover the big pot with a lid and steam it for 10-15 minutes. Check at intervals if the dhokla is cooked or not with the help of knife. Same process for tempering of spices.