Description
Instant Dhokla is the go-to dish for anyone looking for a quick, flavorful snack. With a simple mix of gram flour, yogurt, and spices, it’s steamed to a soft, spongy texture. This delightful snack requires no preparation time, making it ideal for busy days when you need something tasty in a flash.
Ingredients
For the Dhokla:
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1 cup gram flour (besan)
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½ cup sour curd
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1 tablespoon lemon juice
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1½ tablespoons sugar
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Salt to taste
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1 sachet Eno (fruit salt)
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Water as required
For the Tempering:
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½ tablespoon mustard seeds
- 5–7 curry leaves
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2-3 green chilies, finely chopped
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5-6 tablespoons tamarind pulp
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A little water
Instructions
For Dhokla Batter:
- In a large mixing bowl, combine 1 cup of gram flour (besan), ½ cup of sour curd, 1 tablespoon lemon juice, 1 1⁄2 tablespoons sugar, and salt to taste.
- Mix everything thoroughly to form a smooth batter. If the batter feels too thick, add a little water to adjust the consistency to a pourable but thick batter.
- Just before steaming, add Eno to the batter. Mix gently to avoid overmixing the batter.
- Grease a steaming tray or a round dhokla pan with a little oil.
- Pour the prepared batter into the tray or pan, spreading it evenly.
- Heat water in a steamer or a large kadhai with a lid. Once the water begins to steam, place the batter-filled tray into the steamer and cover it.
- Steam the Dhokla for about 10-12 minutes on high flame or until a toothpick inserted in the center comes out clean.
For the Tempering:
- While the Dhokla is steaming, in a small pan with a little oil, heat ½ tablespoon mustard seeds, 5-7 curry leaves, 2-3 finely green chilies, slit. Stir until they crackle.
- Add 5-6 tablespoons tamarind pulp, and water to the pan. Stir well and cook for 2-3 minutes.
- Once the Dhokla is steamed, remove it from the steamer and let it cool for a few minutes.
- Pour the tempering mixture evenly over the steamed Dhokla. Allow it to rest for 5-10 minutes before slicing it into squares.
Serve:
Serve the freshly made Instant Dhokla with the tangy Guava Chutney as a delicious side.
Notes
- When mixing the batter for Dhokla, make sure the gram flour (besan) is properly sieved to avoid any lumps, ensuring a smooth batter.
- If your batter feels too thick, adding water gradually will help achieve the right consistency. Aim for a batter that is thick but pourable—this ensures the Dhokla will have the right texture once steamed.
- If you want to add more flavor to the batter, you can include a pinch of asafoetida (hing) or a few chopped herbs like cilantro to enhance the aroma.
- Be sure to add Eno to the batter just before steaming. Stir gently to activate the bubbles and create a fluffy Dhokla. Overmixing can deflate the batter and lead to a denser texture.
- If using a regular steamer or kadhai, ensure the water is boiling and producing steam before placing the batter-filled tray. This helps to cook the Dhokla evenly.
- For best results, steam the Dhokla on a high flame. If your steamer has a tight-fitting lid, it will help trap the steam, giving the Dhokla a soft and fluffy texture.
- Check the Dhokla by inserting a toothpick or fork in the center. If it comes out clean, your Dhokla is ready. If not, steam it for a couple of more minutes.
- If you don’t have fresh tamarind pulp, you can substitute it with store-bought tamarind concentrate or tamarind paste. Adjust the quantity based on your taste preference.
- Although Dhokla is best enjoyed fresh, you can store the leftover Dhokla in an airtight container in the refrigerator for up to 2 days. Reheat the pieces in the steamer for a few minutes to restore their softness.
- Category: Snack, Breakfast
- Cuisine: Gujarati
Keywords: Instant Dhokla, Gujarati Snack, Quick Dhokla, Healthy Snack, Steamed Snack, Dhokla Recipe, No-Fermentation Dhokla