Gujaratis love their Dhokla so they come up with creative ways to make different types of dhokla. This is rather quick dhokla recipe which doesn’t require grinding or fermenting. Every family has their own recipe and over the years I have perfected mine. It is healthy as it is steamed not fried. You can eat it as main dish or appetizer and any time of the day.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
1 cup rava/semolina
1/2 cup yogurt (you can use sour yogurt to make it tangy)
3 tsp oil
1 cup water
2 green chilies finely chopped
2 garlic cloves grated
Salt to taste
1/2 tsp baking soda/soda bi-carb
1 tsp Eno
1 1/2 tbsp Oil
1 tbsp mustard seeds
1 tbsp sesame seeds
Pinch of asafoetida
Coriander leaves and jalapeno pepper for garnishing
1. In a mixing bowl, mix together semolina, yogurt, 3 tsp oil, a cup of water, chopped green chili, grated cloves and salt. In a small non stick pan prepare tempering using 1/2 tbsp oil, mustard seeds. When mustard seeds pops add sesame seeds and pinch of asafoetida. Pour the tempering to semolina batter.
2. Meanwhile, heat a steamer. Grease a stainless steel thali with few drops of oil.
3. When steamer is hot and ready, add baking soda and Eno to semolina batter. Mix it and pour the batter to greased thali. Immediately put this thali in steamer, cover with lid and steam dhokla for 15-17 minutes.
Enjoy it while it is warm. Everyone will be happy to eat dhokla during any time of the day. You can also check out Khaman Dhokla, Spinach Khaman Dhokla and Farali Dhokla recipe.
Hope you enjoy preparing this dish as much as I did.
Your suggestion and comments are welcome.
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