Instant Soft & Spongy Dhokla

Dhokla originates from Gujrat, India. It can be eaten for breakfast, as a main course or as a snack. It’s light, spongy and just melts in mouth. Here, in this recipe we are sharing the instant version of Dhokla which doesn’t need much preparation. Try out this recipe and share with your friends and family…

INGREDIENTS

For Dhokla:

  • 2 Cups gram flour (besan)
  • 1/4 Cup cornflour
  • 1/2 Cup water
  • 1 Tsp ginger paste
  • 1/2 Tsp citric acid
  • 3 Tsp sugar
  • 1 Tsp baking soda
  • 3 Tsp oil
  • Salt to taste

For Tempering & Garnishing:

  • 2 Tsp Oil
  • 1 Tsp mustard seeds
  • 3 Tsp sugar
  • Some curry leaves
  • 1/2 Cup water
  • Some slit green chillies
  • A pinch of salt
  • Grated fresh coconut and chopped coriander (for garnishing – optional)

METHOD

Cooking Setup:

  • Take a large kadhai or a vessel and add some water to it. Place a ring or a stand over which the mould will be placed. Cover this with a lid, turn on the flame.
  • Squeeze a wedge of lemon to the water if you are using an aluminium vessel. This will avoid darkening of the vessel.

To Make the Batter:

  • Take a bowl and add 2 cup gram flour (besan), add 3 tsp sugar, 1/2 tsp citric acid, some yellow food color (optional), 1 tsp ginger paste, 1/4 cup cornflour, some salt to taste and 3 tsp vegetable oil. Mix them well.
  • Now add 1/2 cup water and make a smooth batter. The batter should not have any lumps in it. Batter should not be very thin or very thick.
  • Take a mould and grease it with some oil. You can alternatively use a deep dish or lid to substitute the mould.
  • Add 1 tsp baking soda and make sure to constantly stir the batter in one direction using a whisk or a spoon.
  • Within a few seconds the batter should fluff up.
  • Immediately pour this in the mould and place it in the cooking setup. Cover it and cook this on a high flame for 15 min.
  • After cooking for 15 min, switch off the flame and let the dhokla cool to room temperature.

To Make the Syrup:

  • Fry 2-4 slit green chilies in 2 tsp oil. Once done, add a little salt over them and keep them aside.
  • In the same oil, add 1 tsp mustard seeds, some curry leaves and fry it for few seconds.
  • Add 1/2 cup water, 3 tsp sugar and same salt to taste. Let the sugar dissolve and them switch off the flame. Let this cool completely.

To Finish the Dhokla:

  • Takeout the dhokla from the mold, cut it in to pieces and pour the syrup from top and sides. Dhokla should absorb all the syrup because of its fluffy texture.
  • Garnish the dhokla with some grated coconut, chopped coriander and fried green chilies.
  • Serve this with choice of your chutney. Enjoy!

PRODUCTS USED

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