Softest Dhokla Without Soda/Eno

Super soft dhokla without adding any kind of baking soda or Eno (fruit salt).

I have been eating dhokla whole my life and never got tired of it. When I started cooking, I experimented many different dhokla recipes. I have already posted 10 dhokla recipes. So this time I decided to prepare my grandkids favourite dhokla. They are eating this since they were under 1 year old. My daughter makes it at least once a week. It has high ratio of dal which makes it rich in protein. We don’t add any kind of soda or Eno (fruit salt) to ferment so this is a very healthy recipe for young and adult.

These dhokla are steamed and prepared using few drop of oil. The batter is fermented overnight. It is high in protein and fiber. It is vegan, gluten free and nut free. I am using spilt dal with skin which gives colour to dhokla but you can using dal without skin. This can be served as breakfast, snacks or light supper.

This recipe serves 3-4 people.

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Start the preparation at least 24 hours in advance. Soak rice, urad dal, moong dal, methi and soy bean at least 8 hours and then grind and ferment the dhokla batter for 12-15 hours.

Recommended Product:
Dhokla/Idli Steamer & Mixer

Soak rice, urad dal, moong dal, methi and soy bean  at least 8 hours and then grind and ferment the dhokla batter for 12-15 hours.

Preparation Time: 30 minutes

Cooking Time: 20 – 25 minutes

Ingredients:

1½ cup rice
¾ cup moong dal (with skin)
¾ cup urad dal (with skin)
2 tbsp soya bean
1 tsp fenugreek seed
2-3 tbsp yogurt
2-3 green chili finely chopped
2-3 garlic cloves grated (optional)
Salt to taste
Red chili powder

Procedure:

1. Wash and soak rice, moong dal, urad dal, soya beans and fenugreek seeds in water for 7-8 hours, it will almost double in size.

2. Grind it in mixer to a smooth paste adding water as needed. Pour the batter in a container, add salt and whisk it for 2-3 minutes. Then cover the lid. Leave it in a warm place to ferment overnight or until you see batter is slightly fermented. At this time, add yogurt and mix well. Keep it again in warm place. When dhokla batter almost double in size, it is ready to make dhokla. It takes almost 15-17 hours here in Canada but if climate is warm then it will ferment faster.

3. Heat dhokla steamer or cooker with 2 cups of water. You can put steel bowl or rack so when you put dhokla thali for steaming, water does not get inside thali.

4. In dhokla batter, add chopped chilies and grated garlic. Mix well and keep aside.

5. Grease steel plate with oil. Pour 2-3 big spoon of batter, spread it to cover thali. Then sprinkle little red chili powder.

6. Put dhokla thali for steaming in steamer. I am using dhokla stand and steaming in pressure cooker (remove whistle). Steam for 10-12 minutes on high heat.

7. When ready, keep thali on side to cool for 5 minutes and then cut in 1½ inch diagonal pieces.

8. If you like you can pour tempering on dhokla after steaming. To temper dhokla, in a small pan add 2 tbsp oil. When oil is hot add mustard seeds, sesame seeds. When mustard seeds starts to pop, add asafoetida and curry leaves. Remove from the gas/stove and pour the mixture over dhokla.

9. If you like, garnish dhokla with some oil and chopped coriander.

10. Serve with green chutney, dry garlic chutney and masala chai on the side.

Check out more dhokla recipes below.

Vati Dal Na Khaman – video recipe
Zucchini Dhokla
Rava Dhokla
Spinach Khaman Dhokla
Khatta Dhokla
Khaman Dhokla
Farali Dhokla

Let me know if you have any suggestions.

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