It is very confusing to decide, what to make that is easy to cook, healthy for the stomach. Dhokla can be the solution to this confusion, it is soo good in taste, and doesn’t have any health disadvantages.
It is made with a fermented batter developed from rice and split chickpeas. Dhokla can be consumed for breakfast, as the main course, as a side dish, or as a snack.
Dhokla is made of paste emerged from rice grams and is white in color, whereas Khaman is typically made from Chickpeas gram and looks yellow in color. Khaman is really famous outside its origin place but known as Dhokla. It originated in Gujarat, India.
According to nutrition experts, fermented foods increase the bioavailability of nutrients like folic acid, riboflavin, niacin, thiamine, biotin, and Vitamin K. Since dhokla is steamed and not fried, it also helps in weight loss.
Easy to make.
- 1 cup Gram Flour (Besan/Chickpea Flour)
- Half tablespoon Semolina (Rava)
- More than half teaspoons Lemon juice
- 1 and a half teaspoon Eno
- Ginger and green chili paste 1 teaspoon
- Turmeric powder 2-3 pinch
- 3/4 cup Water
- 1/4 cup Curd
- Salt (as per taste)
- 1 and a half tablespoons Oil
- 10-15 Curry Leaves
- Half teaspoon Mustard Seeds
- 4 Green Chilies, slit in half
- 2 tablespoons chopped Coriander Leaves
- 1 pinch Asafoetida (Hing)
- Grease a steamer pan with little bit oil.
- Take besan or gram flour and curd in a mixing bowl
- Add 2 to 3 pinches of turmeric powder, asafoetida, lime juice, and tsp ginger-green chilies paste and salt (as per taste)
- Add required water to make thick yet flowing paste. Mix and then add Rava (semolina)
- Mix well to make a smooth thick paste (avoid lumps).
- Keep a container or cooker, pour water, hear it and let it boil
- Put eno in the paste of dhokla and stir it well.
- Pour the batter in the greased pan/container. Put it in the cooker.
- Place the pressure cooker, without whistle and let it steam.
- Steam for 15 minutes on medium or high flame
- To check your dhokla. Insert a toothpick in it and see whether it is properly baked or not.
- Warm the dhokla and then cut it into pieces.
- Heat oil in a pan. Add mustard seeds and sizzle.
- Add curry leaves and chopped green chili.
- Then pour this tempering mixture entirely on the dhokla.
- Garnish with 2 tbsp chopped coriander.