Live Dhokla

Live Dhokla - Plattershare - Recipes, food stories and food lovers
These dhokla are soft, spongy and are slightly on the tangy side. These thin dhokla bites are a great evening snack / breakfast item
4 from 1 vote
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Prep Time8 hours
Cook Time30 minutes
Total Time8 hours 30 minutes
Served As: Breakfast, Brunch, Snacks
Recipe Cuisine Type: Breakfast, Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 6

Ingredients
 

  • 1/2 Cup Rava semolina roasted
  • 1/2 cup Flour handvo
  • 1/8 tsp Turmeric Powder
  • 1/2 cup Yogurt or sour slightly sour
  • Water As Needed
  • 1 pinch Asafoetida Powder
  • 1 Green Chillies finely chopped
  • 1 tsp Baking Soda
  • 1/2 tsp Red Chili Powder
  • 2 tsp Oil
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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.
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4 from 1 vote
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Bhumika Gandhi
Bhumika Gandhi

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