Fluffy White Dhokla: Easy Indian Steamed Snack Recipe
45 minutes
1265 reads
About Fluffy White Dhokla: Easy Indian Steamed Snack Recipe
Discover the irresistible lightness of White Dhokla, a delightful Indian steamed snack perfect for breakfast, brunch, or a light teatime treat. Made with simple ingredients and a touch of fermentation, this recipe delivers a subtly tangy and incredibly airy texture that's a welcome change from its more common yellow counterpart.This recipe uses readily available ingredients and a straightforward steaming method, making it accessible even for novice cooks. The subtle flavors of mustard seeds, cumin, and fresh coriander create a harmonious blend that complements the soft, fluffy dhokla perfectly.Serve warm with your favorite chutney for a truly authentic and satisfying experience. This recipe is not only delicious but also a healthy and wholesome addition to your snack repertoire.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Dhokla Batter
- 2 cup Dosa Batter leftover or freshly made; allow to ferment for at least 30-40 minutes.
- 1/2 cup Water
For the Tempering (Tadka)
- 1 tbsp Oil vegetable or canola oil
- 1 tsp Mustard Seeds rai
- 1/2 tsp Cumin Seeds jeera
- 2 tbsp Coriander dhania; finely chopped
- 1/2 tsp Salt to taste
- 1 tsp Lemon Juice adds tang, optional
Instructions
Prepare the Dhokla Batter
- Let the dosa batter ferment for 30-40 minutes, or until slightly risen.
- Add 1/2 cup of water to the batter and whisk until smooth. Add salt and lemon juice (if using).
Steam the Dhokla
- Lightly grease a heat-safe bowl or a plate with oil.
- Pour the batter into the prepared bowl, ensuring it's evenly distributed.
- Add 1-2 cups of water to an idli steamer or pressure cooker (without the whistle). Place the bowl carefully inside.
- Steam for 15-20 minutes, or until the dhokla is cooked through and firm to the touch.
- Remove from the steamer and let cool completely.
Make the Tempering (Tadka)
- Heat oil in a small pan over medium heat.
- Add mustard seeds and cumin seeds. Once they begin to splutter, remove from heat.
- Pour the tempering over the cooled dhokla, ensuring it's evenly distributed.
- Garnish with freshly chopped coriander leaves.
Serve
- Cut the dhokla into small squares or diamonds. Serve warm with your favorite chutney.
Recipe Notes
Expert Tips for Perfect White Dhokla
- Fermentation is key: Allowing the batter to ferment properly develops the characteristic tang and fluffiness of the dhokla.
- Don't over-steam: Over-steaming can result in a dense dhokla. Check for doneness by gently inserting a toothpick – it should come out clean.
- Cool completely before tempering: Pouring the hot tempering onto a hot dhokla can make it soggy. Allow it to cool completely for best results.
- Get creative with chutneys: Experiment with different chutneys like mint-coriander chutney, tamarind chutney, or even a spicy tomato chutney to complement the mild flavor of the dhokla.
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Recipe Nutrition
Calories: 221kcalFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6g
Tri Shakti
Articles: 36
4 Comments
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This looks so inviting! I’m eager to try it.
I’m excited to try this recipe!
This looks so good! Appreciate the share.
This looks so inviting! I’m eager to try it.