Tuesday, February 17, 2009

home made instant dhokla ; the gujrati steamed bread

Dhokla is a protein rich steamed bread I say. Chickpea flour is a great ingredients to make everyday breads and pancakes of the sweet and savory type. This dhokla makes great use of besan or chickpea flour and gives excellent results with a gujrati tempering.


Dhokla is nice as an evening snack, quick to make and light on the tummy. Apart from this when my energy level drops in the evening, this yellow energizing color perks me up, the sweet and sour flavor with that hot chilly kick in between is surely a mood elevator. I have been advised to use more yellows and oranges in my daily routine to keep my energy levels up. By those standards this is a recipe which is appropriate to be here. A break from green monotony, I have been posting only green recipes here.

Though the dhokla also has it's green chillies to show off ;-)

ingredients for the batter

besan or gram flour 1/2 cup
semolina or cream of wheat 1/4 cup
skimmed milk curds 3/4 cup
turmeric powder 1/2 tsp
salt to taste
soda bicarb 1/2 tsp
sunflower oil 1/2 tsp

ingredients for tempering

peanut oil 1/2 tsp
asafoetida a pinch
mustard seeds 1 tsp
slit green chillies a few
curry patta 2 springs
lemon juice 2 tbsp
sugar 2 tbsp
water 1 cup
shredded coconut 1/4 cup

preparation

fill water in a deep pan , preferably idly or momo steamer, and grease a flat cake tin.

make a batter mixing all the batter ingredients, except soda bi carb ...which has to be added in the end when everything is ready...the steamer is hot n the batter ready...

now add the soda bi carb and give it a quick mix ....the consistency should be like that of cake, and immediately pour the batter into the tin, place it into the steamer and steam for 8-10 minutes or until a skewer comes out clean.

dhokla can be made in microwave but it get all dried up and chewy, small dhoklas come out well in microwave, may be a cup of batter can be microwaved in a plastic bowl with lid for 2 minutes.

let the dhokla cool , cut pieces only when it is completely cold, otherwise the pieces don't come out clean............ in the meanwhile prepare the tempering .............heat oil in a small pan, throw the asafoetida and mustard seeds into it , when they start spluttering , add the curry leaves and green chillies, wait for a minute and pour water in it and sugar and let it boil..........lastly put in the lemon juice and pour this sweet n sour water over the cooled and cut dhokla pieces....wait for a while till tthe pieces soak all the water........now it is ready to serve.

7 comments:

  1. yummy,Home made dhoklas certainly must be fresh and healthy,we sometimes buy frozen.

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  2. sangeeta ...shokla some time become stiff..hard... wts the key points to make sure it remains soft??
    deepika from meow

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  3. hi deepika

    dhokla can be made either by fermenting the batter overnight or by adding fruit salt or soda bicarb for the instant ones.if you ferment the batter, do it in the greased mold itself n don't disturb it before steaming , just put the mold inside the steamer n cook.it will come out very spongy..........when you make it with fruit salt , ie, eno, pour into the mold immediately after mixing the eno in it n steam , and when you use soda bicarb , wait for about 2-3 minutes before placing it into the steamer........experience will make you perfect.......and yes, the sweet n sour water with tadka has to be enough to immerse all the prepared dhokla into it, the water will be absorbed into the dhoklas finally........this water has to be added when dhoklas are completely cooled down......
    that's it.

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  4. Hey Sangeeta, do you have the dhokla recipe in grams? do you use a normal coffee cup?

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  5. U make everything sound so simple and easy :). Tried it for the first time, taste was yummy, but it was not fluffy... One reason could be that the quantity of baking soda that I used was very less, as I feel that baking soda makes one feel bloated.. Do, I need to churn the mix like we do for pakodis....? Mine was more like the besan ki sabzi types/gatte types...

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  6. Thanks anonymous for trying the recipe..
    i am sorry that your dhokla did not become light n spongy , you have to first make the batter of all the other ingredients and then add the soda bicarb in the end , mix immediately and place in the preheated steamer....that way it will surely get spongy...and the bubbles will not get burst before cooking...
    better luck next time...

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