Dhokla recipe| White dhokla recipe|rava dhokla recipe Full Guide:Dhokla is a traditional Indian snack that originated in the state of Gujarat. It is made from fermented batter of rice and split chickpeas (chana dal), which is then steamed to make a spongy, soft cake-like texture. Dhokla can be made in different variations, such as Khaman dhokla, Rava dhokla, or Besan dhokla, depending on the ingredients used in the batter.
Dhokla is usually served as a snack or breakfast dish, and it can be eaten on its own or with chutney made from coriander or mint. It is a popular dish in the Indian subcontinent, and it is also gaining popularity in other parts of the world due to its unique taste and health benefits.
Types of Dhokla.
Dhokla have several different types that are popular in different regions of India. some of the most common types of dhokla are following.
1.Khaman Dhokla.
This is the most popular type of dhokla, made from a batter of gram flour (besan), yogurt, and lemon juice. It has a slightly sweet and tangy taste and is usually served with green chutney or tamarind chutney.
2.Rava Dhokla.
Rava dhokla is made from semolina (rava) instead of gram flour. It has a slightly coarse texture and is usually served with a tempering of mustard seeds, curry leaves, and green chilies.
3.White dhokla.
This is a sour version of dhokla, made from a batter of rice and split chickpeas (chana dal) that has been fermented with yogurt. It has a tangy and slightly sour taste and is usually served with green chutney.
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4.Sandwich Dhokla.
Sandwich Dhokla is a layered dhokla made by sandwiching a layer of green chutney between two layers of khaman dhokla. It is usually served with tamarind chutney.
5.Nylon Khaman Dhokla.
Nylon Khaman dhokla is a lighter and fluffier version of khaman dhokla, made by using more water in the batter and steaming it for a shorter time. It is usually served with a tempering of mustard seeds and sesame seeds.
Khaman Dhokla recipe step by step Guide.
Khaman Dhokla is a popular Gujarati dish made with fermented chickpea flour and spices. It is light, fluffy, and has a slightly sweet and sour taste. Here is a step-by-step recipe to make Khaman Dhokla at home.
Ingredients
- 1 cup gram flour (besan)
- 1/4 cup semolina (suji/rava)
- 1/2 cup yogurt (dahi)
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp eno fruit salt
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 2-3 dry red chilies
- A few curry leaves
- 1/4 cup chopped coriander leaves
- 1/4 cup grated coconut (optional)
- 1/4 cup water (or as needed)
For the tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 2-3 dry red chilies
- A few curry leaves
Process.
- In a large mixing bowl, combine the gram flour, semolina, yogurt, ginger paste, green chili paste, sugar, salt, turmeric powder, and oil. Mix well and gradually add water to make a smooth batter. The batter should not be too thick or too thin, but a pouring consistency.
- Cover the batter and set it aside to ferment for 20-25 minutes. The fermentation process will make the dhokla light and fluffy.
- After 20-25 minutes, add eno fruit salt to the batter and mix well. The batter will become frothy and bubbly.
- Grease a steamer plate or a baking dish with oil and pour the batter into it.
- Steam the batter in a steamer for 12-15 minutes or until the dhokla is cooked through. To check if the dhokla is cooked, insert a toothpick or a knife into the center of the dhokla. If it comes out clean, the dhokla is ready.
- Once the dhokla is cooked, let it cool for a few minutes before cutting it into small pieces.
- For the tempering, heat oil in a small pan. Add mustard seeds, sesame seeds, dry red chilies, and curry leaves. Let them splutter for a few seconds.
- Pour the tempering over the dhokla and spread it evenly. Garnish with chopped coriander leaves and grated coconut (if using).
- Cut the dhokla into small pieces and serve hot with mint chutney or tamarind chutney.
Rava Dhokla recipe step by step Guide.
Rava Dhokla is a popular Gujarati dish made with semolina (rava or sooji) and yogurt. It is a light and fluffy snack that is perfect for breakfast or as a tea-time snack. Here is a step-by-step process to make Rava Dhokla at home.
Ingredients.
- 1 cup semolina (rava or sooji)
- 1 cup plain yogurt (curd or dahi)
- 1/4 cup water
- 1 tablespoon ginger-green chili paste
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon eno fruit salt
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon sesame seeds
- A few curry leaves
- 2 tablespoons chopped coriander leaves
Process.
- In a large mixing bowl, add 1 cup of semolina (rava) and 1 cup of plain yogurt. Mix well and let it rest for 10 minutes.
- Add 1/4 cup of water to the mixture and stir well to form a smooth batter. Make sure there are no lumps.
- Add 1 tablespoon of ginger-green chili paste, 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1 teaspoon of sugar. Mix well.
- Grease a round dhokla plate or any other steam-safe plate with oil.
- Heat a pan with 1-2 inches of water and bring it to a boil.
- In the meantime, add 1 teaspoon of eno fruit salt to the batter and mix well. The batter will become frothy and double in size.
- Pour the batter into the greased plate and steam for 15-20 minutes or until a toothpick inserted comes out clean.
- Once cooked, remove the plate from the steamer and let it cool down for a few minutes.
- Cut the dhokla into squares or diamond shapes.
- Heat 1 tablespoon of oil in a small pan and add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of sesame seeds. Let them splutter.
- Add a few curry leaves and sauté for a few seconds.
- Pour the tempering over the dhokla and garnish with chopped coriander leaves.
- Serve hot with green chutney or sweet chutney.
Step-by-step process for making White Dhokla.
White Dhokla is made using rice flour and gram flour. The batter is made by mixing rice flour, urad dal flour, yogurt, water, and spices, and then steaming it until it is cooked. The resulting dish is white in color and has a slightly sweet and tangy taste.
Ingredients.
- 1 cup rice flour
- 1/2 cup gram flour (besan)
- 1 cup plain yogurt
- 1/2 tsp baking soda
- Salt to taste
- 1 tsp sugar
- 1 tsp ginger paste
- 1 tbsp lemon juice
- 1 tbsp oil
- Water as required
- 1 tbsp chopped coriander leaves for garnish
For Tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 2-3 green chilies, chopped
- A pinch of asafoetida (hing)
- 10-12 curry leaves
- 1/4 cup water
- 1 tsp sugar
- Salt to taste
Process.
- Take a large mixing bowl and add rice flour and gram flour. Mix well.
- Add plain yogurt and mix again. Make sure there are no lumps in the batter.
- Add salt, sugar, ginger paste, lemon juice, and oil. Mix well.
- Gradually add water to the batter, while stirring continuously, until you get a smooth and flowing consistency.
- Add baking soda to the batter and mix well. Let the batter rest for 10-15 minutes.
- Meanwhile, grease a steamer plate with oil and keep it ready.
- Once the batter has rested, give it a final mix and pour it into the greased steamer plate.
- Place the plate in a steamer and steam for 15-20 minutes or until a toothpick inserted into the dhokla comes out clean.
- Once the dhokla is cooked, let it cool for a few minutes before cutting it into small pieces.
- For the tempering, heat oil in a small pan. Add mustard seeds and let them splutter.
- Add green chilies, asafoetida, and curry leaves. Saute for a few seconds.
- Add water, sugar, and salt. Mix well and bring it to a boil.
- Pour the tempering over the dhokla and let it rest for a few minutes.
- Garnish with chopped coriander leaves and serve.