Steamed Dhokla

Name: Steamed Dhokla
Cuisine: American
Ingredients: 2 cups chickpea flour (besan) (about 240 grams); 1 teaspoon salt; 3 tablespoons sugar; 1/2 teaspoon turmeric powder; 2 tablespoons semolina (rava/sooji) (about 20 grams); 1 tablespoon green chili and ginger paste; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1 tablespoon oil; 1 pinch asafoetida (hing); 1 cup plain yogurt (about 240 ml); Juice of 1 lemon; as needed Water; For tempering:; 2 tablespoons oil; 1 teaspoon mustard seeds; 2 pinches asafoetida (hing); 10-15 curry leaves; 3-4 green chilies, sliced lengthwise; Fresh cilantro leaves for garnish, as needed; 3 tablespoons water (about 50 ml)

Annu Hirdey Gupta @cook_24287619

Steamed Dhokla

Annu Hirdey Gupta @cook_24287619

Saved

Ingredients

2 cupschickpea flour (besan) (about 240 grams)
1 teaspoonsalt
3 tablespoonssugar
1/2 teaspoonturmeric powder
2 tablespoonssemolina (rava/sooji) (about 20 grams)
1 tablespoongreen chili and ginger paste
1/2 teaspoonbaking powder
1/4 teaspoonbaking soda
1 tablespoonoil
1 pinchasafoetida (hing)
1 cupplain yogurt (about 240 ml)
Juice of 1 lemon
as neededWater
For tempering:
2 tablespoonsoil
1 teaspoonmustard seeds
2 pinchesasafoetida (hing)
10-15curry leaves
3-4green chilies, sliced lengthwise
Fresh cilantro leaves for garnish, as needed
3 tablespoonswater (about 50 ml)

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Steps

1

Sift the chickpea flour and semolina together. Add turmeric, salt, sugar, asafoetida, lemon juice, green chili and ginger paste, oil, and yogurt. Mix well.
2

Add water as needed to make a thick batter, similar to fritter batter. Let it rest for 15-20 minutes.
3

Prepare a steamer (you can use an idli stand, deep pan, or pressure cooker). Grease the pan or dish you will use to steam the dhokla.
4

Add baking soda and baking powder to the batter and mix well. Pour the batter into the greased pan and steam for 20-25 minutes. Check with a knife—if it comes out sticky, steam for another 5-10 minutes.
5

For the tempering, heat oil in a pan. Add mustard seeds and let them splutter, then add asafoetida, curry leaves, and green chilies. Sauté briefly. Add water and bring to a boil. Let the dhokla cool for 5 minutes, cut into pieces, pour the tempering over the top, garnish with cilantro, and serve with your choice of chutney (such as green chutney, spicy red chutney, or sweet and tangy tamarind chutney).