Dhokla is a very popular vegetarian food item in the state of Gujarat. I have posted here, a recipe that I learnt from a Punjabi friend, which is a variation from the traditional recipe. I use a mixture of dhals instead of just channa dhal and use tender coconut water for fermenting the batter.
- Raw rice — 1/2 cup
- Boiled rice—1/2 cup
- Toor dhal, Urad dhal, Moong dhal, Channa dhal mix—- 1/4 cup
- Green chili – 3 nos.
- Ginger – 1 tsp
- Coconut grated- 1/4 cup
- Tender coconut water- 1/3 cup
- Lemon juice – 1 tbsp
- Sugar – 1 tbsp
- Salt – to taste
- Red Chili – 2 nos.
- Mustard – 1 tsp
- Hing Powder – 1/2 tsp
- Curry leaves
- Oil – 2 tbsp
Preparation time: 15 minutes
Cooking time : 30 minutes
Serves : 4-5 persons
Soak raw rice, boiled rice and dhal together in water for a minimum of 4 hours.
Drain the water and add fresh water. Grind the contents along with grated coconut, green chilies and ginger. Ensure that the consistency of the batter is same as that of idli batter.
Add sugar, salt and tender coconut water and allow the batter to ferment overnight.
Add lemon juice to the fermented batter. Pour the batter in a vessel greased with oil and steam it for about 20 minutes. Check if it is cooked by inserting a knife into the dhokla.
Switch off the stove and allow it to cool for 15 minutes and make slices.
Place a pan on the stove. Add oil, red chili, mustard, hing powder and curry leaves. Allow it to crackle. Add it to the dhokla.
Dhokla is ready to be served.
Note:1. Tender coconut water helps in fermentation naturally in place of yeast.
2. Green chili and sugar quantities can be increased as per your taste