Whenever we think of sweet and tangy Gujarati snacks, we think of dhokla. It is one of the most popular snacks from the state. Various versions of the delicacy are enjoyed in different regions of the country, though, the base remains the same. It is typically made with besan (gram flour) or suji (semolina), citric acid or lemon juice, sugar, salt, turmeric, water and fruit salt. However, the most appetising aspect of the snack is its colourful tempering that comprises of oil, mustard seeds, whole red chillies and curry leaves. It is usually steamed, but there are many more ways of whipping it up at home if you are craving it. Here are six ways to make dhokla at home.
This is the most common way of making dhoklas at home. Simply add 1 cup gram flour, 1 tbsp lemon juice or citric acid, 1 tbsp sugar, 1 tsp salt, ¼ tsp turmeric powder, 1 tbsp fruit salt or baking powder in a bowl. Now, add water to the bowl gradually to make a medium-thick batter. Place your steamer on medium flame and grease the steamer tin with 1 tsp oil. Pour the dhokla batter in the tin and steam for 15-20 minutes. Then, heat 1 tbsp oil in a pan and add ½ tbsp mustard seeds, 2 whole red chillies and 7-8 curry leaves and let them sputter. Pour this tempering over the prepared dhokla. Cut into pieces and serve!
If you do not have a steamer, you can easily make dhokla in the microwave. Make the dhokla batter without adding the fruit salt or baking soda. Let the batter sit for 10 minutes and then add the fruit salt or baking powder. Do not overmix at this stage. Take a microwave-safe tray and grease it with 1 tsp oil. Pour the dhokla batter in the tray and microwave for 2 minutes 30 seconds on high. Check if the dhokla is cooked by inserting a toothpick in it. If it comes out clean, then it is cooked. If not, microwave for another 20-30 seconds. Pour the tempering and serve.
If you have no equipment for baking, you will be glad to discover that you can still enjoy the sweet and zesty dhokla! All you need is a deep and broad pan. Prepare the dhokla batter. Grease a steel container and pour the batter in it. Heat 1-2 glasses of water in a deep pan on medium flame. When the steam starts to emanate, put the dhokla container in the pan over a small stand or bowl. Cover the container with a lid and let it steam for 12 to 15 minutes. After that, remove the cooked dhokla from the pan and let it cool. Then, pour the tempering over it and enjoy!
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