When you think about Indian cuisine, many dishes come into your head with their colours and flavours, among them dhokla being an eternal favorite. Hailing originally from the Western Indian subcontinent state of Gujarat, dhokla has carved its niche in Indian and international cuisines of every household. The spongy texture and balanced taste, along with the versatility, make it just apt for a snack or breakfast dish.
Let’s dive into a world of dhokla and find ways in which you can really nail this wonderful recipe while cooking at home.
Origins of Dhokla
Dhokla hails from the culturally and gastronomically rich Indian state of Gujarat. Traditionally prepared with fermented rice and gram or chickpea flour, the passage of time saw numerous other forms of dhokla come to the forefront, such as Khaman Dhokla, one that gained a lot of fame because it was much easier to prepare and tasted different as well.
Fermentation is a part of the process of preparing dhokla; it gives a peculiar, sour taste and increases the food value of dhokla. Today, it is a commonplace snack in all Indian homes and is widely available in sweet shops and eateries.
Why Everybody Loves Dhokla
- Healthy and Wholesome: Dhokla is steamed and not fried, so low in calories. It is packed with protein, mainly when prepared using gram-based flour.
- Quick and Easy: In modern recipes, the preparation of dhokla is comparatively easy; it requires only a few ingredients and an extremely short time.
- Versatile Dish: May be served for breakfast, as a snack, or as a light meal.
- Perfect for all occasions: Be it a festive celebration or an evening tea party, dhokla fits the bill perfectly.
Ingredients required for the preparation of Dhokla
To make dhokla, you would need a handful of simple ingredients:
- Chickpea Flour (Besan): This is the base ingredient that makes the batter.
- Yogurt: Provides sour flavor and supports fermentation.
- Turmeric Powder: This lends the signature yellow color to the dhokla.
- Eno Fruit Salt or Baking Soda: Adds to give it that spongy and soft feel; it’s also the leavening agent in this dhokla.
- Green Chilies and Ginger: For an added kick.
- Sugar and Lemon Juice: Add to taste for balancing.
- Mustard seeds, curry leaves, and green chilies for seasoning.
Step-by-Step Recipe to Perfect Dhokla
Ingredients:
- 1 cup chickpea flour (besan)
- 1/4 cup yogurt
- 1/2 cup water *as needed
- 1 tsp ginger-green chili paste
- 1/2 tsp turmeric powder
- 1 tsp sugar
- 1 tsp of lemon juice
- 1 tsp Eno fruit salt or 1/2 tsp baking soda
- Salt to taste
- 2 tsp oil
For tempering:
- 1 tsp mustard seeds
- 10 curry leaves
- 2 green chilies (slit)
- 2 tsp oil
- 2 tbsp water
Directions:
Batter Preparation:
- In a mixing bowl, whisk together the chickpea flour, yogurt, turmeric, sugar, lemon juice, ginger-green chili paste, and salt.
- Add water little by little to make a smooth, lump-free batter. The batter should be of the same consistency as pancake batter.
- Let it rest for 15 minutes to allow the flavors to meld.
Activate the Batter:
- Eno fruit salt or baking soda can be added to the batter just before steaming, and mix softly but quickly. The addition of Eno incorporates air and makes the batter frothy.
Steaming the Dhokla:
- Smear a little oil in a steaming tray or a heat-proof plate. Fill in the batter into it.
- Place the tray in a preheated steamer and steam for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the tray from the steamer and let cool completely before cutting into squares or diamond shapes.
Preparation of Tempering:
- In a small pan, heat oil.
- Add mustard seeds and let them crackle.
- Add curry leaves, slit green chilies, and water.
- This is the ‘tadka’ of this dish that needs to be spread appropriately all over the steamed dhokla.
Garnish and Serve:
- Garnish the dhokla with freshly grated coconut and chopped coriander leaves.
- Serve with green chutney or sweet tamarind chutney.
Tips for Fluffy Dhokla
- Batter Consistency: The batter should be smooth and of correct consistency. Neither too thick nor too runny.
- Fresh Eno or baking soda: The rising needs to be fresh for a better rise in the dhokla.
- Steam Appropriately: Oversteaming results in dry dhokla; hence, keep a proper watch on the steaming time.
- Balance Flavors: Perfectly balance sweet, tangy, and spicy flavors for an authentic taste.
Variations of Dhokla Popular Across India
While the classic dhokla is indeed delicious, a few variations are worth looking at:
- Khaman Dhokla: Prepared with the same type of dough but with a spongy and soft texture.
- Rava Dhokla: This is made with semolina instead of gram flour and tastes different.
- Rice Dhokla: This consists of fermented rice and ‘urad dal’ and finds great acceptance in South Gujarat.
- Sandwich Dhokla: Layers of white and yellow dhokla stacked one above the other give them an aesthetic, as well as a delectable, twist.
Nutritional Value of Dhokla
Dhokla is not only tasty but healthy too, containing a great amount of protein, being low in calories, and containing probiotics since it is fermented. Including dhokla in your diet aids digestion, metabolism boosters, and provides energy that would last all day.
Dhokla in Contemporary Cuisine
Over time, Dhokla has grown with the changing tastes of a modern world. From some real innovative recipes on dhokla sandwiches to presenting it as an appetizer in gourmet meals, the recipe has come a long way. The chefs and food enthusiasts adapted the traditional recipes of dhokla to suit the taste and experience of contemporary dining.
Conclusion
Dhokla is not just a snack; it is the ultimate food culture of Gujarat. The soft and spongy texture, with flavors perfectly balanced, will make it an instant hit among people belonging to different age groups. Be it traditional dhokla with your morning chai or its modern variants, this versatile dish will never let you down
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