Live Dhokla
8 hours 30 minutes
886 reads
About Live Dhokla
These dhokla are wonderfully soft and spongy, with a delightful tang that sets them apart. Their light, airy texture makes each bite irresistible and perfect for any time of day.
Served as thin, bite-sized pieces, these dhokla are an excellent choice for a quick breakfast, a satisfying brunch, or a tasty evening snack. Their subtle flavors and easy preparation make them a staple in every Indian kitchen.
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Recipe Time & More
Prep8 hours
Cook30 minutes
Total8 hours 30 minutes
Ingredients
- 1/2 Cup Semolina semolina roasted
- 1/2 cup Flour handvo
- 1/8 tsp Turmeric Powder haldi
- 1/2 cup Yogurt curd, or sour slightly sour
- Water
- 1 pinch Asafoetida hing
- 1 Chilli finely chopped, green
- 1 tsp Baking Soda
- 1/2 tsp Chili Powder red
- 2 tsp Oil
Instructions
- Mix the flours and turmeric powder in a bowl.
- Combine yogurt and 1/2 tsp baking soda in another small bowl and whisk. Add this to the above flour mixture and mix well with a spoon.
- Next add water as needed and mix to make a thick batter (thicker than dosa batter). I had to add about 3/4 up water.
- Cover and let the batter sit to ferment overnight or for about 7 - 8 hours or lesser time if you live in a hot climate.
- In the morning / just before steaming the dhokla, grease a thali or a circular cake tin of about 6- 7 inches in diameter. Keep your steamer / pressure cooker ready for steaming by pouring water in the base
- Add salt, asafoetida and green chili to the fermented batter and mix well with a ladle.
- Add 1/2 tsp baking soda to 2 - 3 tbsp. of hot water and stir it with a spoon and add it to the batter.
- Stir the batter vigorously using a ladle in clockwise motion for few seconds. You would notice the effervescence and the batter turns frothy.
- Sprinkle about 1/4 tsp red chili powder over it. Place it in the steamer / pressure cooker and cover it.
- Steam on medium flame for about 15 - 20 minutes or until a knife / toothpick inserted at the center comes out clean
- Allow it to rest for a couple of minutes and brush it with about a tsp of oil over the surface using a flat surfaced wooden spatula. Cut into squares using the same spatula or a knife.
- These dhokla were served with a green chutney, oil and garlic chatny.
Recipe Notes
Additional Tips
- For extra softness and a tangier flavor, let the batter ferment for 30-60 minutes in a warm spot before steaming, even if the recipe doesn't require fermentation.
- After steaming, let the dhokla cool for 5 minutes before cutting; this prevents crumbling and ensures cleaner, bite-sized pieces for serving.
- Enhance the topping by tempering mustard seeds, curry leaves, and sliced green chilies in hot oil, then pouring this aromatic mixture evenly over the steamed dhokla for added flavor and visual appeal.
- To make a vegan version, substitute yogurt with plant-based yogurt or a mixture of lemon juice and water to achieve the desired acidity and moisture.
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Recipe Nutrition
Calories: 62kcalCarbohydrates: 9gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSugar: 1g
Bhumika Gandhi
Articles: 72
4 Comments
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Looks so delectable! Thanks for posting.
Absolutely wonderful! Can’t wait to make it.
This is awesome! Can’t wait to cook it.
This is perfect! Can’t wait to taste it.